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Books > Food & Drink > Beverages > Alcoholic beverages > Spirits & cocktails
This is the perfect little book for all those who love a dram or
two! From tips on how to nose, taste and savour to suggestions for
which glassware to use for optimum appreciation, this book has it
all. There's a selection of food tips which recommend the addition
of a wee drop to soups, casseroles and desserts, and a cache of
fantastic cocktail tips too (who wouldn't enjoy a Rusty Nail or a
classic Old Fashioned?). This is a great little gift book which
celebrates 'the water of life' in all its forms and functions.
Over the past decade, the popularity of cocktails has returned with
gusto. Amateur and professional mixologists alike have set about
recovering not just the craft of the cocktail, but also its
history, philosophy, and culture. The Shaken and the Stirred
features essays written by distillers, bartenders and amateur
mixologists, as well as scholars, all examining the so-called
'Cocktail Revival' and cocktail culture. Why has the cocktail
returned with such force? Why has the cocktail always acted as a
cultural indicator of class, race, sexuality and politics in both
the real and the fictional world? Why has the cocktail revival
produced a host of professional organizations, blogs, and
conferences devoted to examining and reviving both the drinks and
habits of these earlier cultures?
For mixologists of the highest calibre, mixing truly fantastic
drinks is just the start. The world's very best bartenders interact
on a more personal level with their customers and exhibit a
sophisticated range of skills that deliver a truly memorable
visitor experience. In Ultimate Bartending, Paul Martin, one of the
UK's most renowned and decorated bartender trainers, shares the
secrets that have enabled him to transform countless promising
mixologists into some of the greatest. He covers topics as diverse
as heads-up bartending, offering recommendations, building rapport,
projecting passion, delivering service pro-actively, reading your
guest, using positive body language, dealing with stress, seizing
opportunity and much more. If you want to evolve your skills, enjoy
significantly more job satisfaction and elevate your career, this
book will show you how to achieve your true inner potential.
An artisinal cocktail book by two best friends and the
entrepreneurs who invented the The Mason Shaker cocktail shaker and
whose mission is to bring cocktail crafting out of the bar and into
the home.
Design, cocktail, and culinary enthusiasts Eric Prum and Josh
Williams realized that while cocktail bars have sprouted up just
about everywhere, good drinks still couldn't be found in the one
place where they always mixed them: at home with friends.
So, from their Brooklyn workshop, where they designed, created, and
launched The Mason Shaker, a now-iconic invention that transformed
a Mason jar into a cocktail shaker, they also created "Shake." One
part instructional recipe book and one part photo journey through
their year of cocktail crafting, the book is a simple and
inspirational expression of their seasonal, straightforward
approach to drinks and entertaining: Mixing cocktails should be
simple, social, and above all, fun.
Each recipe is presented visually, in four color photos, as well as
in written recipes, making "Shake" both an arresting gift and a
practical guidebook to simple, elegant cocktails.
Poet and historian Angus Martin was born in Campbeltown in 1952 and
has lived there all his life. In this, his thirty-seventh book, he
has employed his intimate knowledge of the history and families of
his native community to produce the definitive account of the
distillers, distilleries and related trades and industries which
transformed a small West Highland fishing town into the
whisky-making capital of the world. Exhaustive research in
neglected sources has resulted a study with unprecedented detail
and insight.
Beautifully illustrated, beautifully designed, and beautifully
crafted--just like its namesake--this is the ultimate bar book by
NYC's most meticulous bartender. To say that PDT is a unique bar is
an understatement. It recalls the era of hidden Prohibition
speakeasies: to gain access, you walk into a raucous hot dog stand,
step into a phone booth, and get permission to enter the serene
cocktail lounge. Now, Jim Meehan, PDT's innovative operator and
mixmaster, is revolutionizing bar books, too, offering all 304
cocktail recipes available at PDT plus behind-the-scenes secrets.
From his bar design, tools, and equipment to his techniques, food,
and spirits, it's all here, stunningly illustrated by Chris Gall.
Made from distilled grape wine and produced in countries spanning
the globe, brandy is a spirit loved by many, long associated with
refined taste and sophisticated consumption. Yet it has recently
welcomed a new surge in popularity thanks to exciting new cocktail
trends - today it has taken on a new life in the world of mixology.
Cognac - the illustrious and elegant, amber brandy - is currently
one of the most fashionable components of high-end mixed drinks,
consumed in the world's coolest bars. From the spirit's most
recognized examples to often overlooked varieties such as Armagnac,
this book delves into the fascinating history of this globally
consumed beverage. A richly illustrated book, Brandy takes readers
on a journey from the alchemists of the Middle Ages to present-day
mixology hotspots, chronicling the contributions of many cultures
to the history of the drink and the beautiful locations in which it
is produced. For those also inclined to imbibe, the book offers
advice on buying, storing and serving brandy, and features classic
and new cocktail recipes for both connoisseurs and first-time
drinkers to enjoy.
Some of the best cocktails are the easiest to make, and author Kara
Newman figured out the secret-using equal parts of the main
ingredients and adding a dash of bitters or a splash of seltzer to
gild the lily. Take the Cucumber Gimlet: Combine one part each
vodka, lime juice, and lemonade; 2 cucumber slices; then garnish
with a basil leaf! And beverages like this are a breeze to size up
for parties-just double, triple, or quadruple the proportions. This
book contains 40 simple recipes, from two-ingredient sips like the
Bamboo Cocktail to timeless classics like the ever-popular Negroni,
proving that great, artisanal cocktails don't have to come from a
bar.
What did Charles Dickens savour in punch, Thomas Jefferson eat in
omelettes, Queen Victoria sip in navy grog, and the Kamehameha
Kings of Hawaii drink straight? What helped spark the American
Revolution, was used as currency in Australia, was targeted by the
Temperance Movement, and is still a sacramental offering among
voodoo worshippers? The answer is rum, whose colourful, secret
history is described in Rum: A Global History. This book chronicles
the evolution of rum, from a raw spirit concocted for slaves five
hundred years ago, to a beverage savoured by connoisseurs. It
charts the history of the drink, showing how this once-humble
spirit has become a worldwide phenomenon over the last five hundred
years. Rum: A Global History shows how rum has left its mark on
religious rituals, popular songs and other cultural landmarks,
describing a far more varied and interesting history of the drink
than is commonly known. Also included in the book are recipes for
sweet and savoury rum dishes, obscure but delicious rum drinks, and
illustrations of rum memorabilia from the earliest days to the tiki
craze of the 1950s. Costing less than a bottle of good rum, Rum: A
Global History will provide satisfaction for far longer, with none
of the hangover, guaranteed. The book will delight all who enjoy
the beverage and wish to learn more of its heritage, as well as
those who enjoy a fast-paced, well-written history of food.
Gone are the days when a lonely bottle of Angostura bitters held
court behind the bar. A cocktail renaissance has swept across the
country, inspiring in bartenders and their thirsty patrons a new
fascination with the ingredients, techniques, and traditions that
make the American cocktail so special. And few ingredients have as
rich a history or serve as fundamental a role in our beverage
heritage as bitters.
Author and bitters enthusiast Brad Thomas Parsons traces the
history of the world's most storied elixir, from its earliest
"snake oil" days to its near evaporation after Prohibition to its
ascension as a beloved (and at times obsessed-over) ingredient on
the contemporary bar scene. Parsons writes from the front lines of
the bitters boom, where he has access to the best and boldest new
brands and flavors, the most innovative artisanal producers, and
insider knowledge of the bitters-making process.
Whether you're a professional looking to take your game to the
next level or just a DIY-type interested in homemade potables,
Bitters has a dozen recipes for customized blends--ranging from
Apple to Coffee-Pecan to Root Beer bitters--as well as tips on
sourcing ingredients and step-by-step instructions fit for amateur
and seasoned food crafters alike.
Also featured are more than seventy cocktail recipes that showcase
bitters' diversity and versatility: classics like the Manhattan (if
you ever get one without bitters, send it back), old-guard
favorites like the Martinez, contemporary drinks from Parsons's own
repertoire like the Shady Lane, plus one-of-a-kind libations from
the country's most pioneering bartenders. Last but not least, there
is a full chapter on cooking with bitters, with a dozen recipes for
sweet and savory bitters-infused dishes.
Part recipe book, part project guide, part barman's manifesto,
Bitters is a celebration of good cocktails made well, and of the
once-forgotten but blessedly rediscovered virtues of bitters.
Gin is classic, classy and quintessentially British. It can be
enjoyed on picnic blankets in summer with a slice of cucumber, or
in dimly lit bars in a martini, shaken, not stirred. Bringing
together a heady cocktail of timeless recipes, clever statements,
trivia and quips from the world's wisest and wittiest gin lovers,
this book celebrates the glory of gin!
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