Liquor & Drinks

Los Angeles Cocktails is an elegant collection of over 100 recipes inspired by the city of angels, Los Angeles.

An expanded and updated collection of over 100 recipes inspired by the City of Light.

Delve into this extensive collection of cocktail recipes and discover which tonics and nightcaps were popular among the University of Oxford's nineteenth-century students. First published in 1827, this vintage mixology volume is a meticulously curated collection of recipes for alcoholic beverages that were staple drinks for many Oxford academics. Oxford Night Caps includes recipes for many popular cocktails including Port Wine Negus, Classical Sherbet, and Red Punch. Vintage Cookery Books presents this new edition of Richard Cook's collection, featuring an introduction to mixed drinks by William Schimdt and advisory excerpts from Joseph L. Haywood's Mixology (1898).

Discover new recipes and explore the meticulous details of bartending in this complete and practical guide to the vintage art of crafting cocktails. This time-tested cocktail guide was first published in 1869 and has been the bartender's trusted companion since. Whether a seasoned professional or a dedicated dinner party host, Haney's Steward and Barkeeper's Manual is an essential collection of recipes for both cocktails and mocktails. Featuring an introduction to mixed drinks by William Schimdt and advisory excerpts from Joseph L. Haywood's Mixology (1898), delve into the essence of bartending in this new edition from Vintage Cookery Books.

This antique guide explains the mashing, cooling, fermentation and distillation processes in the manufacturing of whiskey. Providing a fascinating insight into whiskey production methods in the nineteenth century, it is suitable for whiskey enthusiasts, distillers and historians of alcohol production methods alike. Contents include: Thomas Thomson; of The Manufacture of Whisky; 1. The Mashing; 2. The Cooling; 3. The Fermentation; 4. The Distilling. Thomas Thomson (1817-1878) was a Scottish botanist. Prior to his scientific interests he served with the British East India Company as a surgeon. He wrote several papers on geography and botany, and is often remembered for his contributions to the first volume of 'Flora indica', a significant nineteenth century work featuring descriptions of Indian plants. We are republishing this vintage text in a high quality, modern and affordable edition, complete with a specially written concise biography.

A guide to blending whisky that will greatly appeal to all home distiller and lovers of the golden nectar. This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience.

The indispensable guide to the gins of North West England

Everybody who drinks wine should drink the wine they enjoy. However, learning about wine can be intimidating. There is so much to know!What if we reverse engineer wine education?The High Five Wine Scoring System bridges the gap between wine drinker and wine expert.This system was built to simplify how we learn about wine and teaches readers to become the expert of their palate, rather than the expert of wine. By understanding our palates we are able to build descriptive wine language while learning a quick and fun five point system by breaking our wine into technical components we can smell, taste and feel.All of the instructions are in the book with plenty of workbook space to practice these tasting skills.Plus!Join the author for an opportunity to sit in on her live online calls where she will score a new wine each call. High Five Wine Academy is a community for wine lovers, beginner to expert, who come together to learn, to laugh and most importantly, to wine.See you there!

Wherever we live in the world, there is one thing nearly every person wakes up to: coffee. It is how we start our day. For many coffee lovers, it is also what gets us through the day - and for much of coffee's history, most people were happy with the coffee they had. Or they simply didn't know better.However, the past decade has seen a veritable explosion in the quality - and variety - of coffee available to consumers. Moreover, coffee drinkers have become infinitely more knowledgeable and discriminating about the coffee they purchase. The source of the bean and how it is processed to bring out the most exquisite flavors is a matter of intense debate. Is light or dark roast better? Colombian or Vietnamese beans? The list goes on.Here in this handy guidebook we honor them all - and give readers a convenient way to explore the great spectrum of coffees and discover what suits their own individual sensibility. To borrow an expression: it is not only time to smell the coffee. It is a great time to smell many different coffees!

A witty and immersive look at the history, mythology, science, and magical touch that makes whisky taste like a drop of gold. Braving the ';all boys' clubhouse of the world of whisky has not been easy, but Shelley Sackier has managed to do just that out of her love for the drink. By turns funny and poignant and filled with vivid insight into this ancient craft, Make it a Double will persuade even a teetotaler to want a wee dram. As a woman whose first sip of whisky created the female doppelganger of a Mr. Yuk sticker, that experience produced a sharp realization that the liquid was foul, poisonous, and needlessly dirtied a previously clean glass. And then she met Scotland. Her curiosity and growing passion lit a fireigniting a desire to learn more about this craft's rich and vivid history and the need to break out of an old life and to become the mother, partner, and woman she has always sought to be. After completing a course in Scotland's famed Bruichladdich Distillery, Shelley begins her path of writing aboutand working withinthe world of whisky. There has never been a better time for Shelleys inimitable voice to shed light on this intoxicating realm. Women are not only impressively contributing to the burgeoning sales of the spiritmaking up nearly 40% of the whiskey-drinking population in the United Statesbut they are also growing in number as they enter in to, train within, and lead the industry with their determined creativity and innovation. In the tradition of Blood, Bones, and Butter, Make it a Double establishes Shelley Sackier as a fresh new voice in the lush world of culinary narrative.

Rum is the secret ingredient that will add dazzling taste to any recipe. Discover the endless possibilities of cooking with rum with this awesome cookbook. From savory starters to the rich main course, and dazzling desserts, you will have lots to choose from. These rum recipes in this book are the outcome of many years' worth of research, testing, and recording. Each of us has our own preference, so the rum drink recipes may not appeal to all, but I think a majority will appreciate it. Preparing a rum drink doesn't call for any skill and no fixed recipe is followed, so this activity suits anyone. All you need is a recipe that you can customize according to your taste, like adding your favorite ingredients and reducing or omitting those you dislike. It's that simple! I hope this will serve as your source of energy when you're exhausted and your trusty companion in concocting your own drinks in the kitchen¿ Be quick and grab your cookbook today!Grab your copy now!

An artistic cocktail book that is as beautiful as it is practical. By utilizing design and their expertise, Sammi and Olivia have created a vibrant, knowledgeable mixology book for both seasoned and newbie drinkmakers. Cocktails in Color celebrates the craft of drinkmaking, from raw ingredients to finished refreshments. Sammi Katz and Olivia McGiff explore the elements, tastes, and techniques of drinks to create an accessible, visually delicious new guide to drinking. Whether you're a seasoned pro or a new kid at the bar, Cocktails in Color deserves a spot on your bar cart. Each page is fully illustrated with gouache paintings, making it a visual delight that stands out from other bartender books. This book encourages readers to explore a palette of ingredients for their developing palate.

50 simple cocktails and pre-dinner drinks

The only cocktail book you will ever need, with 100 recipes as well as practical tips for effortless home cocktails

"If there's one thing we know, it's that we can survive anything with a furry companion and a cocktail by our side. Enter Drinking with My Dog, which combines our devotion to dogs with celebratory drinks in this charming, pet-centric cocktail book from Natalie Bovis of The Liquid Muse. Inside you'll find everything you need to know to set up your home bar and mix 60+ delicious cocktails organized into dog-themed chapters, featuring rescue dogs, famous furbabies, wild dogs, cocktails for pawlidays throughout the year, and more. Also included is canine history, whimsical illustrations, and toast-worthy quotes. Drinking with My Dog is the ideal companion for dog lovers and drink enthusiasts alike, and is the cocktail book we've always needed to help us raise a glass to wo/man's best friend!"--

In this divine blend of astrology and mixology, you'll learn about your character traits and the cocktails that complement them. Packed with over 60 recipes and an introduction to the zodiac, this book will help you deepen your connection with your inner self, learn more about your friends and find out how to make befitting, mystical drinks.

This modern classic invites the reader to discover a unique tradition that has come to symbolize the wisdom, beauty, and the elegant simplicity of Asian culture. The author celebrates the Way of Tea from its ancient origins in Chinese Taoism to its culmination in the Zen discipline known as the Japanese tea ceremony--an enchanting practice bringing together such arts as architecture, pottery, and flower arranging to create an experience that delights the senses, calms the mind, and refreshes the spirit. Tea was first used as a medicine and an alchemical elixir by the ancient Chinese Taoists, who praised its spiritual powers. Buddhist monks made drinking tea part of a tradition honoring the founder of Zen; this ritual was later refined in the performance of the Japanese tea ceremony as a meditative practice. The Book of Tea describes the rich aesthetic of Asian culture through the history, philosophy, and practice of brewing and drinking tea. This edition contains an introduction by Sam Hamill that provides historical insight into the significance of the tea ceremony within Zen Buddhism.

Il rum è l'ingrediente segreto che aggiungerà un gusto smagliante a qualsiasi ricetta. Scopri le infinite possibilità di cucinare con il rum con questo fantastico ricettario. Dagli antipasti salati al ricco piatto principale e agli sbalorditivi dessert, avrai molto da scegliere.Queste ricette al rum in questo libro sono il risultato di molti anni di ricerche, test e registrazioni. Ognuno di noi ha le proprie preferenze, quindi le ricette delle bevande al rum potrebbero non piacere a tutti, ma penso che la maggioranza lo apprezzerà. Preparare una bevanda al rum non richiede alcuna abilità e non viene seguita alcuna ricetta fissa, quindi questa attività è adatta a chiunque. Tutto ciò di cui hai bisogno è una ricetta che puoi personalizzare in base ai tuoi gusti, ad esempio aggiungendo i tuoi ingredienti preferiti e riducendo o omettendo quelli che non ti piacciono. È così semplice! Spero che questo ti serva come fonte di energia quando sei esausto e il tuo fidato compagno per inventare le tue bevande in cucina.Sii veloce e prendi il tuo libro di cucina oggi!Prendi la tua copia ora!

Drei Glas-Wein-LängenSpannung und NervenkitzelFür Weinliebhaber Als MitbringselZum selber Lesen

Inspired by a seventeenth-century proverb-one man's misfortune is another man's fortune-The Inquisitive Bartender presents your ultimate guide on the bartending landscape from fifth century through the present day. Author Andrew Macharia relies on his encounters with the beverages of numerous cultures and his knowledge of the art of mixology to share the rich history of pioneer mixologists in the Americas and beyond. He introduces key figures, dates, periods, and events over the centuries that have influenced others and shaped the bartending scene, including the Renaissance, the industrial revolution in Britain, the American revolution, and prohibition. This versatile narrative cuts across the bartending demographic and is ideal for bartenders at all levels-old school, current, and aspiring. It will transform you into a storyteller as you sling or imbibe your favourite cocktails. This bartender's guide explores the history of bartending and alcohol throughout the centuries, providing both background and recipes for any bartender to use.

This volume contains two vintage studies on the history of alcohol in Africa and Asia, with information on historical production techniques, popularity and influence, notable producers, and many other related aspects. This fascinating volume will appeal to those with an interest in the historical relationship between man and alcohol, and would make for a worthy addition to any bookshelf. Contents include: ¿Winemaking¿, ¿Beer Brewing¿, ¿Homemade Syrups, Vinegars, and Liqueurs¿, ¿The History of Alcohol in Africa and Asiä, ¿African, Persian, and Indian Wines¿, ¿Chinese, Russian, and Turkish Wines¿, et cetera. Many vintage books like this are becoming increasingly rare and expensive. It is with this in mind that we are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction on winemaking.