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Books > Food & Drink > Beverages > Alcoholic beverages > Spirits & cocktails
Dressed to Swill contains sixty original cocktail recipes inspired
by style icons from the 20th century to today, including fashion
designers, models, photographers, stylists, influencers, and more.
Karl Lagerfeld's tipple is made for royalty: it's similar to a Kir
Royale, but brings in the velvety flavors of raspberry and vanilla.
The Kim Kardashian is sensuous, flavorful, and as unsubtly
delicious as its subject. Lizzo's cocktail is a strawberry-rhubarb
sparkler certain to fill you with joy. From Alexa Chung and Andre
Leon Talley to Coco Chanel and RuPaul, there's a flavor to fit
every mood, be it avant-garde, glamourous, rebellious, or
little-black-dressy. Engaging biographies explore each person's
contributions to the field of fashion, and the illustrations are
sprinkled with fun details about their lives. In addition, readers
can learn how to stock their bar with basic equipment, glassware,
foundational spirits, and easy-to-source ingredients that can turn
a basic drink into a runway-worthy libation. Perfect for birthdays,
watch parties, girls' nights in-as well as for Instagram-this book
makes finding the right cocktail as exciting and surprising as
shopping for a pair of shoes to complete your look.
'Excellent' - Susy Atkins, the Telegraph For everyone and anyone
who wants to understand more about gin, this is the definitive
guide - covering the best gins the world has to offer, history and
production methods, and the countries that have helped make gin a
global success story. Never has there been a more striking
revolution in the world of distilled spirits than the current
renaissance of gin. With small craft distilleries popping up all
over the world, from Texas to Tasmania, more varieties and
techniques being used than ever before, and a tapestry of tastes
from light and citrusy to big bold savoury notes, gin's appeal is
extraordinarily wide and varied. From gin made in small batches
from local botanicals, through to large facilities which make some
of the world's most recognized gin brands, World Atlas of Gin looks
at everything from the botanical to the bottle: how and where
botanicals are grown and harvested and their role within the
flavour of gin; producers and the stories behind their brands;
exactly where, and how, gins are made; and, country by country, the
best examples to try. Global cocktails are covered too, including
the history and country of origin of some of the best-known mixed
gin drinks.
It's not your mother's Pina Colada! Sophisticated, flavorful, with
fresh ingredients and the perfect hit of booze, a sloshie is a
high-octane slushie--the ideal summer drink that's a far cry from
the cloyingly sweet blender cocktails of yore. Written by Jerry
Nevins, cofounder of Kansas City's Snow & Co.--named the #1
frozen cocktail bar in the United States--Sloshies features more
than 100 innovative refreshers guaranteed to jazz up (and cool
down) backyard parties, barbecues, or any gathering with family and
friends. And they are so easy to make: Based on a simple granita
technique, sloshies require little to no special equipment. Just
mix the ingredients, stick them in the freezer, and wait until
they're slushy. There's the tart: the Whisky Smashed, a frozen mint
julep; the cucumber-kissed Limey Bastard; and the Sunshine
Boulevard, a stone-cold shandy starring beer, vodka, and citrus
juice. The sweet: the alluringly exotic Blue Roses (featuring a
bouquet of curacao, vodka, and rose hip liqueur). The spiced and
herbal: including a Manhattan with rye-infused cherries, and the
Proud Mary--yes, that's a frozen Bloody Mary. Plus drinks with
floral notes, like the Midnight Orchard, a beguiling combination of
whiskey, elderflower, bitters, and maraschino, and a few
nonalcoholic granitas to refresh the palate. The book includes
recipes for the syrups and infused liquors that many of the drinks
are built upon, plus information on garnishes, serving suggestions,
and other finishing touches.
Astrology, tarot, palmistry, and other spiritual arts are having a
moment-and that includes the spirits we enjoy during cocktail hour.
With this deeply researched collection of intoxicating treats,
readers will be able to mix a drink that reflects their interests
and satisfies their curiosity. Over the course of five chapters,
the authors map out esoteric philosophies that have fuelled the
dark arts of their times. Each recipe is presented in a double-page
spread that includes an engaging history, clear instructions, and
original photography. Curious about druids? Try the Oak and
Mistletoe, reminiscent of ancient European forests. Into voodoo?
Enjoy a citrusy rum cocktail that's finished with Peychaud's
bitters from an infamous New Orleans apothecary. If vodka's your
jam try the Devil's Daughter, which pays tribute to England's most
famous prophetess, Mother Shipton. More than just a collection of
recipes, this dive into the occult tells you everything you need to
stock your bar and kitchen with, while offering compelling
background information on natural ingredients, botany, herbs, and
spices-all points of interests that connect the cocktail enthusiast
and the practitioner of magic. Whether you're serious about
cocktails or the occult-or just getting acquainted with either
one-this ingenious blend of mixology and magic will add a drop of
mystery to every drink you make.
In the winter of 1920, the 25 year-old Masataka Taketsuru, with his
new wife Rita in tow, arrived in Campbeltown, a small town on the
west coast of Scotland. With the help of Professor Wilson of the
Royal Technical College in Glasgow, the young Japanese had been
fortunate enough to secure an invitation to undergo practical
training in pot still whisky manufacture at the Hazelburn
Distillery, then the largest of the Campbeltown distilleries. Under
the guidance of chief technician Peter Margach Innes, Taketsuru was
able to delve into all aspects of whisky manufacture. Four months
later, he had completed this report. Taketsuru would go on to
establish his own company - Nikka Whisky. Today Nikka's whiskies
are known the world over, and frequently win awards.
In the winter of 1920, the 25 year-old Masataka Taketsuru, with his
new wife Rita in tow, arrived in Campbeltown, a small town on the
west coast of Scotland. With the help of Professor Wilson of the
Royal Technical College in Glasgow, the young Japanese had been
fortunate enough to secure an invitation to undergo practical
training in pot still whisky manufacture at the Hazelburn
Distillery, then the largest of the Campbeltown distilleries. Under
the guidance of chief technician Peter Margach Innes, Taketsuru was
able to delve into all aspects of whisky manufacture. Four months
later, he had completed this report. Taketsuru would go on to
establish his own company - Nikka Whisky. Today Nikka's whiskies
are known the world over, and frequently win awards.
Divided Spirits tells the stories of tequila and mezcal, two of
Mexico's most iconic products. In doing so, the book illustrates
how neoliberalism influences the production, branding, and
regulation of local foods and drinks. It also challenges the
strategy of relying on "alternative" markets to protect food
cultures and rural livelihoods. In recent years, as consumers
increasingly demand to connect with the people and places that
produce their food, the concept of terroir - the taste of place -
has become more and more prominent. Tequila and mezcal are both
protected by denominations of origin (DOs), legal designations that
aim to guarantee a product's authenticity based on its link to
terroir. Advocates argue that the DOs expand market opportunities,
protect cultural heritage, and ensure the reputation of Mexico's
national spirits. Yet this book shows how the institutions that are
supposed to guard "the legacy of all Mexicans" often fail those who
are most in need of protection: the small producers, agave farmers,
and other workers who have been making tequila and mezcal for
generations. The consequences-for the quality and taste of tequila
and mezcal, and for communities throughout Mexico-are stark.
Divided Spirits suggests that we must move beyond market-based
models if we want to safeguard local products and the people who
make them. Instead, we need systems of production, consumption, and
oversight that are more democratic, more inclusive, and more
participatory. Lasting change is unlikely without the involvement
of the state and a sustained commitment to addressing inequality
and supporting rural development.
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