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Can't tell a Gin Fizz from a Gimlet? Think a Sidecar is something you'd see at the racetrack? If your idea of a wild night is a few Lemondrop shots washed back with a Cosmo, you're in need of some cocktail therapy! And there's no one better to tell you everything you need to know about a Brandy Crusta, a French 75, a Cachaça Swing, and much, much more than Ti Adelaide Martin and Lally Brennan, who will take you on a rip-roaring trip. . . . In the Land of Cocktails Proprietors of the legendary New Orleans restaurant Commander's Palace, Ti and Lally are cocktail divas, spread-ing the gospel about how to make drinks properly, from why a true Sazerac can only be made with Peychaud's bitters to why hand-chipped ice is best for cocktails. In this marvelously entertaining book—both a guide to making some of the world's best cocktails and a memoir of the authors' lives surrounded by family, friends, and delicious food—there are recipes for familiar classics like the Corpse Reviver and the Old-Fashioned; New Orleans favorites like Brandy Milk Punch and the Sazerac; and new inventions created by Ti and Lally, such as their now-famous Whoa, Nellie! In the Land of Cocktails includes information on pairing food with cocktails, introductions to the beloved, boisterous Brennan family and their friends, and explanations of some of the unique, perhaps strange to some, words and ways of life in New Orleans. Filled with wit, sass, warmth, and lots of good times, In the Land of Cocktails is the ideal gift for cocktail lovers everywhere, whether you're a novice or an old drinking pro.
France has wine, Germany's got beer, but America is the land of the cocktail. And cocktail culture is flourishing with bartenders across America combining local, artisanal, and homemade ingredients to create drinks with complex layers of flavor. From the editors of Imbibe Magazine comes this unique book filled with 50 favorites from some of the best bartenders coast to coast offering modern twists on classic drinks, plus all-new creations, complete with a look into each recipe's inception and unique ingredients. Whether it's a marionberry bramble from Jeffrey Morgenthaler in Portland, Oregon, or a strawberry julep from Jenni Pittman Louisville, Kentucky, or an apple-based cocktail from Jim Meehan in New York City, the cocktails that define the American landscape are deliciously diverse. Consider this book your personal cross-country tour of America's most intriguing regional cocktail flavors, traditions and stories.
Drink Like a Man distills 83 years of drinking wisdom into this indispensable manual. With more than 125 cocktail recipes and 100 photos, including 13 drinks every man should know how to make, variations on classic cocktails, and drinks batched large enough to satisfy a crowd, it's an essential guide to cocktail making, but also a manual for how to drink. As a host, at a bar, with a friend, on your own—whatever the situation may be—Esquire offers wisdom, encouragement, and instructions. And also a damn good drink.
"In A Good Drink, Farrell goes in search of the bars, distillers, and farmers who are driving a transformation to sustainable spirits. She meets mezcaleros in Guadalajara who are working to preserve traditional ways of producing mezcal, for the health of the local land, the wallets of the local farmers, and the culture of the community. She visits distillers in South Carolina who are bringing a rare variety of corn back from near extinction to make one of the most sought-after bourbons in the world. She meets a London bar owner who has eliminated individual bottles and ice, acculturating drinkers to a new definition of luxury."--Amazon.
You’ve heard of farm to table; now learn how to grow your drinking game from the ground up inGarden to Glass! Garden to Glass: Grow Your Drinks From the Ground Up, written by expert mixologist, Mike Wolf focuses on the movement and philosophy illustrating how to incorporate the natural world into the drinks we love to make, drink, and share with friends. This book offers readers simple gardening tips and instructions on how to use those plants to make dynamic cocktails and delicious cordials and elixirs. Complete with recipes, striking photography, and detailed illustrations, Garden to Glass is as valuable a resource to bartenders and bar owners as it is to home bar enthusiasts. In Garden to Glass you will find tips and insights on: Preserving ingredients for winter Cocktail presentation Methods for making syrups, cordials, bitters, and more Foraging for ingredients Utilizing vegetables to make exciting cocktails Resourcing ingredients locally How to use smoke and flame to create flavors How to make the most of your terroir Drink styles from around the world And much more! We are in the heart of the second golden age of the cocktail in America. Now imbibers of all stripes can take the reins themselves and learn how to grow their own herbs and vegetables, harvest herbs to make their own teas and tinctures, and make cordials, bitters, and elixirs of all kinds, all while learning the basics of making drinks at home. There are cocktail programs in restaurants and bars all over the world that are adapting this local yet worldly approach to cocktails simply by paying more attention to the world around them. Bartenders can now study the micro-climates where their favorite spirits are made, and make use of the botanicals that grow all around them. From the mint in mojitos to the wild botanicals in regional styles of gin, this book will explore the way bartenders, growers and distillers alike are re-shaping the way cocktails are being made, presented and consumed.
Become a Jedi Master of mixology with some of the best cocktails from across the Star Wars Galaxy. There is no need to worry if you are a cocktail Wookie, as this sacred text contains helpful bartending tips and Jedi tricks to suit those of all levels! Channel the force and let The Unofficial Star Wars–Inspired Book of Cocktails be the Yoda to your Luke Skywalker with fifty drinks from Chalmun’s Cantina in Mos Eisley on planet Tatooine. Cocktails made with alien ingredients such as activated charcoal and color-changing reagents are the perfect accompaniment to any May the Fourth celebration or Star Wars movie marathon. This book's cocktails are guaranteed to keep guest spirits (as well as blood alcohol levels) high and stop the party from turning to the Dark Side. These are the cocktails you have been looking for: Baby Yo-daiquri Blue Bantha Milkshake Wookies and Cream Emperor Palpatini Darth Mauled Cider May the fortified spirits be with you in The Unofficial Star Wars–Inspired Book of Cocktails.
Proudly considered the birthplace of tinted sunglasses and sequins, this fascinating land is packed with things to see and do. Have your photo taken with a colourfully dressed ruhmero (drunk) while his accomplice steals your wallet. Sway to the steamy bababumba, one of the few dances in the world to routinely involve an exchange of body fluids. Try 'red-water rafting' your way down a river of boiling lava. Or simply sit back and sip a molitivo cocktail while listening to the hypnotic rhythm of government helicopters strafing a nearby rebel stronghold. Crammed with expert advice, this fully upd.
“When I think mixing, I usually think music, not drinks. Natasha David’s Drink Lightly made me think twice. This set of recipes for non-alcoholic and low-alcoholic cocktails does the perfect thing, which is to show us how to make our lives a little better, and it does it over and over again.”—Questlove Explore the lighter side of serious cocktails with 100 recipes for creative low and no-alcohol drinks from the craft cocktail veteran behind New York City’s beloved Nitecap bar. ONE OF THE BEST COOKBOOKS OF THE YEAR: Saveur Drink Lightly presents a relaxed style of drinking that goes down easy but is soundly rooted in the technical precision of craft cocktails. Award-winning bartender Natasha David’s approach to low-alcohol, aperitif-style drinks goes far beyond the formulaic—bitter liqueur plus soda—and takes full advantage of an incredible and vast array of low-proof spirits, liqueurs, and wines, along with flavorful fruit and herbal infusions. The result is a collection of creative, genre-pushing drinks that surprise and delight. Offerings are effervescent and light in effect, but complex in flavor, ranging from savory and herbal to floral and aromatic, depending on your mood. Inspired by the joyful rhythms of life and gathering, recipes include delights such as the Lillet Rouge-spiked Kitty Cat Chronicles and the Wiggle Room, a vermouth and soda on a tropical vacation. The drinks are organized by refreshing Gulpabale Thirst Quenchers that invigorate the soul, Party Starters for a crowd, Decadent Treats for some frothy indulgence, end-of-the-night Slow Sippers, and non-alcoholic pick-me-ups. Served up with whimsy and a wink, Drink Lightly will delight novices and professionals alike with its joyful spirit and lighthearted offerings.
""Roaring Twenties" America boasted famous firsts: women's right to vote under the Constitution's Nineteenth Amendment, jazz music, talking motion pictures, Charles Lindbergh's solo flight across the Atlantic Ocean, Flapper fashions, and wondrous new devices like the safety razor and the electric vacuum cleaner. The decade opened, nonetheless, with a shock when Prohibition became the law of the land on Friday, January 16, 1920. American ingenuity promptly rose to its newest challenge. The law, riddled with loopholes, let the 1920s write a new chapter in the nation's saga of spirits. Men and women spoke knowingly of the speakeasy, the bootlegger, of rum-running, black ships, blind pigs, gin mills, and gallon stills. A new social event-the cocktail party staged in a private home-smashed the gender barrier that had long forbidden "ladies" from entering into the gentlemen-only barrooms and cafés. The drinks, savored in secret, were all the more delectable when the cocktail shaker went "underground." The danger of the illicit liquor trade was also memorialized in drinks like the "Original Gangster," the "St. Valentine's Day Massacre," the "Tommy Gun," and others. Crime rose, fortunes were amassed, and a slew of new cocktails were shaken, stirred, and poured in hideaways to brand the "roaring" 1920s as the era of "Alcohol and Al Capone.""--