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|The Compleat Meadmaker : Home Production of Honey Wine From Your First Batch to Award-winning Fruit and Herb Variations
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Author: Ken Schramm
Brand: Brewers Publications
Mead (honey wine) is the new buzz among beverage hobbyists as more and more consumers start to make their own. This up-to-date title tells the novice how to begin and the experienced brewer or winemaker how to succeed in this newest of the beverage arts.
|Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas
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Author: Brad Thomas Parsons
Brand: Random House
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.
Featured Recipes from Bitters
The Horse's Neck
Called "the great what-is-it of the Highball tribe" by David A. Embury in The Fine Art of Mixing Drinks, the Horse's Neck started as a nonalcoholic drink in the 1890s, but the addition of whiskey, bourbon, rye, brandy, scotch, or even gin brought a spirited kick to this refreshing highball. The drink, per Embury, "degenerated" into a nonalcoholic beverage once again during Prohibition. Bourbon and ginger ale is one of my favorite marriages of spirit and mixer, so that is recommended here.
The garnish is achieved by positioning one continuous spiral of zest from a whole lemon so that it is flapping over the glass's edge, invoking the silhouette of a horse's mane. Personally, the lemon corkscrew puts me in the mind of a pig's tail, but I suppose the Pig's Tail isn't as elegant a name as the Horse's Neck.
Makes 1 drink
- 1 lemon
- 2 ounces bourbon
- 3 dashes Angostura bitters
- Ginger ale
Carefully peel the zest from the lemon in one continuous spiral with a channel knife. Coil the zest around a barspoon or chopstick to encourage a bouncy spiral.
Place the lemon zest in the bottom of a chilled highball glass, hanging the end of the coiled garnish over the side of the glass. Fill the glass with ice.
Add the bourbon and bitters and top off with ginger ale.
The Autumn Sweater
We could slip away
Wouldn't that be better?
The bittersweet lyrics of "Autumn Sweater," from Yo La Tengo's 1997 album, I Can Hear the Heart Beating As One, serve as the source material for this melancholy change-of-season shoegazer. Serve it over a large block of ice, or over an ice sphere--even better to evoke a fat harvest moon hanging in the nighttime sky.
Made in Sicily since 1868, Averna is a syrupy, bitter herbal liqueur. It isn't overpowering, though, and is a great gateway amaro if you're interested in exploring potable bitters. Amaro Nonino is another mild Italian digestif whose caramel color and warm, spicy burnt orange notes round out the full fall flavors here. Wrap yourself in an Autumn Sweater and embrace what the season has in store for you.
Makes 1 drink
- 1 ounce rye
- 1/2 ounce Averna
- 1/2 ounce Amaro Nonino
- 1/2 ounce maple syrup
- 1 dash Urban Moonshine maple bitters
- 1 dash orange bitters
- Garnish: thick clove-studded strip of orange zest
Combine all the ingredients except the garnish in a mixing glass filled with ice and stir until chilled. Add a large sphere of ice to a chilled double old-fashioned and strain the drink into the glass.
For the garnish, use a paring knife to slice a thick strip of zest from an orange. Twist it over the drink to release the essential oils and rub along the rim of the glass. Stud the orange zest with two whole cloves and drape it over the ice sphere.
Is there anything more festive than hearing the soft pop of a cork coming out of a bottle of Champagne? That's an aural cue for celebration in my book, and while Champagne is wonderful on its own, adding a sugary, bitters-soaked kiss to the equation elevates the experience tenfold. Four to six dashes of bitters should do the trick, but you really want to soak the sugar cube, which, once the Champagne is introduced, will leave a fizzy stream of bitters pushing up through the glass.
Makes 1 drink
- 1 sugar cube
- 4 to 6 dashes Angostura or other aromatic bitters
- Chilled champagne
- Garnish: lemon twist
Place the sugar cube on the bottom of a champagne flute or coupe glass. Douse the sugar cube with the bitters and fill the glass with champagne. Garnish with the lemon twist.
- Bitters A Spirited History of a Classic Cure All with Cocktails Recipes and Formulas
- Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas
- Scrappy's Bitters Classic and Exotic Gift Set Bundle
- Handcrafted Bitters: Simple Recipes for Artisanal Bitters and the Cocktails That Love Them
- Bitterman's Field Guide to Bitters & Amari: 500 Bitters; 50 Amari; 123 Recipes for Cocktails, Food & Homemade Bitters
- The Drunken Botanist
- DIY Bitters: Reviving the Forgotten Flavor - A Guide to Making Your Own Bitters for Bartenders, Cocktail Enthusiasts, Herbalists, and More
- Shrubs: An Old-Fashioned Drink for Modern Times (Second Edition)
- Fee Brothers Bar Cocktail Bitters - Set of 6
- The Dead Rabbit Drinks Manual: Secret Recipes and Barroom Tales from Two Belfast Boys Who Conquered the Cocktail World
- Imbibe! Updated and Revised Edition: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar
|A Field Guide to Whisky: An Expert Compendium to Take Your Passion and Knowledge to the Next Level
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Author: Hans Offringa
A Field Guide to Whisky is a one-stop guide for all the information a whisky enthusiast needs. With the whisky market booming all over the world, now is a perfect time for a comprehensive guide to this popular brown spirit. What are the basic ingredients in all whiskies? How does it get its flavor? Which big-name brands truly deserve their reputation? What are the current whisky trends around the world? And who was Jack Daniel, anyway? This abundance of information is distilled(!) into 324 short entries covering basic whisky literacy, production methods, consumption tips, trends, trivia, geographical maps and lists of distilleries, whisky trails, bars, hotels, and festivals by an industry insider. Boasting 230 color photographs and a beautiful package to boot, A Field Guide to Whisky will make a whisky expert out of anyone.
- A Field Guide to Whisky An Expert Compendium to Take Your Passion and Knowledge to the Next Level
|The New Cocktail Hour: The Essential Guide to Hand-Crafted Drinks
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Author: André Darlington
Brand: Tenaya Darlington Andr Darlington
ENTERTAIN WITH STYLE AND FRESHNESS!
Libation-loving siblings André and Tenaya Darlington show you how to make cocktails from every era, reimagined for a contemporary palate. Dial back the sugar, and load up on quality ingredients. The New Cocktail Hour shows you how to mix incredible craft cocktails and gives you a complete history of classic recipes and spirits. You've never seen a cocktail book like this before! Unique features include:
214 vintage and modern recipes, complete with tasting notes
Tips on pairing cocktails with everything from pizza to oysters
Suggested brands for building a well-stocked bar
Seasonal ideas for syrups, shrubs, and garden-to-glass drinks
Advice for hosting craft cocktails parties at home
- The New Cocktail Hour The Essential Guide to Hand Crafted Drinks
|What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
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Author: Andrew Dornenburg
Winner of the 2007 IACP Cookbook of the Year Award
Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits
Winner of the 2006 Georges Duboeuf Wine Book of the Year Award
Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine
Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.
- What to Drink With What You Eat
- The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
- The Vegetarian Flavor Bible: The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs
- Kitchen Creativity: Unlocking Culinary Genius—with Wisdom, Inspiration, and Ideas from the World's Most Creative Chefs
- Wine Folly: The Essential Guide to Wine
- The Food Lover's Guide to Wine
- Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food
- Culinary Artistry
- The Food & Wine Guide to Perfect Pairings: 150+ Delicious Recipes Matched with the World's Most Popular Wines
- The Wine Quiz Book: 500 Questions and Answers to Test and Build Your Wine Knowledge
- The Sommelier Prep Course: An Introduction to the Wines, Beers, and Spirits of the World
|The Essential Scratch and Sniff Guide to Becoming a Wine Expert: Take a Whiff of That
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Author: Richard Betts
Brand: Houghton Mifflin Peterson Books
Richard Betts is one of fewer than two hundred master sommeliers in the world, but he’s no wine snob and he hates wine-speak. In the first book of its kind, he helps readers scratch and sniff their way to expertise by introducing the basic components of wine—the fruits, the wood, the earth—enabling anyone to discover the difference between a Syrah and a Sangiovese and get the glass they love every time. Humorously illustrated, with 16 scents, this irresistible gift puts the fun back in wine fundamentals.
A Look Inside Essential Scratch and Sniff
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- The Essential Scratch and Sniff Guide to Becoming a Wine Expert
|The New Wine Rules: A Genuinely Helpful Guide to Everything You Need to Know
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Author: Jon Bonne
There are few greater pleasures in life than enjoying a wonderful glass of wine. So why does finding and choosing one you like seem so stressful?
Now, becoming a happier, more confident wine drinker is easy. The first step is to forget all the useless, needlessly complicated stuff the “experts” have been telling you. In The New Wine Rules, acclaimed wine writer Jon Bonné explains everything you need to know in simple, beautifully illustrated, easy-to-digest tidbits. And the news is good! For example: A wine’s price rarely reflects its quality. You can drink rosé any time of year. Don’t save a great bottle for anything more than a rainy day.
|The Old-Fashioned: The Story of the World's First Classic Cocktail, with Recipes and Lore
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Author: Robert Simonson
Brand: Robert Simonson
A complete history of one of the world's most iconic cocktails--now the poster child of the modern cocktail revival--with fifty recipes for classic variations as well as contemporary updates.
No single cocktail is as iconic, as beloved, or as discussed and fought-over as the Old-Fashioned. Its formula is simple: just whiskey, bitters, sugar, and ice. But how you combine those ingredients—in what proportion, using which brands, and with what kind of garnish—is the subject of much impassioned debate.
The Old-Fashioned is the spirited, delightfully unexpected story of this renowned and essential drink: its birth as the ur-cocktail in the nineteenth century, darker days in the throes of Prohibition, re-ascension in the 1950s and 1960s (as portrayed and re-popularized by Don Draper on Mad Men), and renaissance as the star of the contemporary craft cocktail movement.
Also featured are more than forty cocktail recipes, including classic variations, regional twists, and contemporary updates from top bartenders around the country. All are accessible, delicious, and elegant in their simplicity, demonstrating the versatility and timelessness of the Old-Fashioned formula.
With its rich history, stunning photography, and impeccable recipes, The Old-Fashioned is a celebration of one of America’s greatest bibulous achievements. It is a necessary addition to any true whiskey- or cocktail-lover’s bookshelf, and destined to become a classic on par with its namesake beverage.
- The Old Fashioned The Story of the World s First Classic Cocktail with Recipes and Lore
|The Oxford Companion to Wine (Oxford Companions)
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Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume immediately attained legendary status, winning every major wine book award including the Glenfiddich and Julia Child/IACP awards, as well as writer and woman of the year accolades for its editor on both sides of the Atlantic. Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine, from its origins to the present day. More than 180 esteemed contributors (including 58 new to this edition) range from internationally renowned academics to some of the most famous wine writers and wine specialists in the world.
Winner of the 2016 James Beard Award for Beverage, this exhaustively updated fourth edition incorporates the very latest international research to present 300 new entries on topics ranging from additives and wine apps to WSET and Zelen. Over 60 percent of all entries have been revised; and useful lists and statistics are appended, including a unique list of the world's controlled appellations and their permitted grape varieties, as well as vineyard area, wine production and consumption by country.
Illustrated with almost 30 updated maps of every important wine region in the world, many useful charts and diagrams, and 16 stunning colour photographs, this Companion is unlike any other wine book, offering an understanding of wine in all of its wider contexts--notably historical, cultural, and scientific--and serving as a truly companionable point of reference into which any wine-lover can dip and browse.
- The Oxford Companion to Wine Oxford Companions
|101 Whiskies to Try Before You Die (Revised & Updated)
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Author: Ian Buxton
Third edition, fully revised and updated.
101 Whiskies to Try Before You Die is a whisky guide with a difference. It is not an awards list. It is not a list of the 101 'best' whiskies in the world in the opinion of a self-appointed whisky guru. It is simply a guide to the 101 whiskies that enthusiasts must seek out and try in order to complete their whisky education.
Avoiding the deliberately obscure, the ridiculously limited and the absurdly expensive, whisky expert Ian Buxton recommends an eclectic selection of old favourites, stellar newcomers and mystifyingly unknown drams that simply have to be drunk.
The book decodes the marketing hype and gets straight to the point; whether from India, America, Sweden, Ireland, Japan or the hills, glens and islands of Scotland, here are the 101 whiskies that you really want. Try them before you die - Slainte!
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