Joel Harrison, Neil Ridley
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.
Selena Ahmed, Ashley Duval, Rachel Meyer
A bitters-making handbook with a beautiful, botanical difference; three scientists present the back-stories and exciting flavours of plants from around the globe, in a range of tasty, healthy tinctures. Botany at the Bar is a bitters-making handbook with a beautiful, botanical difference; three scientists present the back-stories and exciting flavours of plants from around the globe and all in a range of tasty, healthy tinctures. Botanists Selena Ahmed, Ashley Duval and Rachel Meyer from the New York based craft bitters-making company, Shoots & Roots Bitters, take us on an enlightening trip throughout the plant world as they share their unique expertise on the ecology, cultural practices, and medicinal properties just waiting to be discovered at the bottom of your glass. Notes on the origins of bitters, the science of taste and phytochemistry are followed by a neat guide on how to extract and make herbal infusions at home. Add enlightening plant profiles with a mix of unique botanical drink recipes, and this is a truly fascinating experiential insight into the vital meaning of biodiversity today.
Sean Muldoon, Jack McGarry, Jillian Vose
The Dead Rabbit Grocery & Grog in lower Manhattan has won every cocktail award there is to win, including being named "Best Bar in the World" in 2016. Since their award-winning cocktail book The Dead Rabbit Drinks Manual was published in 2015, founders Sean Muldoon and Jack McGarry, along with bar manager Jillian Vose, have completely revamped the bar's menus in a bold, graphic novel style, now featured in their newest collection The Dead Rabbit Mixology & Mayhem. Based on "Gangs of New York"-era tales retold with modern personalities from the bar world (including the authors) portrayed as the heroes and villains of the story, the menus are highly sought-after works of art. This stunning new book, featuring 90 cocktail recipes, fleshes out the tall tales even further—making it a must-have for the bar's passionate fans who line up every night of the week.
The 55 spritz recipes in Spritz Fever! are in the cocktail style of the decade. Seeing as most spritzes are low(ish) in ABV (well, certainly lower than wine anyway), they’re the ideal companion for any day drinking event. Plus, as most Instagram feeds can attest, spritzes aren’t just a drink… They’re a lifestyle. These bubbly wonders speak to a careless Italian summer, spent reclining by the beach in fine and flowing linen.
What can be so easy to forget is that spritzes are so much more than just Aperol and bubbles. In this book, you’ll learn about the classic European liqueurs, like Cynar, Campari, Luxardo Bitter, Meletti, and more. Moreover, you’ll discover the nuances between prosecco, cava and champagne can create different textures as the bubbles in each effervesce uniquely. Plus, read up on how citrus garnishes must be matched appropriately to each drink’s flavour profile, and, of course, colour. Above all, follow the perfect ratio of liqueur-to-bubbles changes for each recipe. Spritz Fever! explains all of this, alongside its dreamy illustrations.
It’s time you get to the very essence of effervescence. Your next party guests will love all the cocktail recipes you glean from Spritz Fever!, and just in time for summer!
Stefan van Eycken
On sale $20.00 $10.00
HUGH JOHNSON'S POCKET WINE BOOK is the essential reference book for everyone who buys wine - in shops, restaurants, or on the internet. Now in its 42nd year of publication, it has no rival as the comprehensive, up-to-the-minute annual guide.
Hugh Johnson provides clear succinct facts and commentary on the wines, growers and wine regions of the whole world. He reveals which vintages to buy, which to drink and which to cellar, which growers to look for and why.HUGH JOHNSON'S POCKET WINE BOOK gives clear information on grape varieties, local specialties and how to match food with wines that will bring out the best in both. This new edition also contains a special supplement on Organic, Natural and Biodynamic wines.
FLANDERN BRIAN VAN
The long awaited companion book to Assouline s award-winning Vintage Cocktails, Craft Cocktails explores the new golden age of the cocktail as culinary art form. World-renowned mixologist Brian Van Flandern shares some of his famous recipes conceived while working as the head mixologist for Michelin three-star chef Thomas Keller at Per Se in New York. Additionally, Van Flandern has collected recipes from some of the best craft cocktail lounges in the city. From garnishes and glassware to temperature and balance, Van Flandern provides informative tips for consistently making beautiful and delectable cocktails at home. With easy-to-follow recipes, tricks of the trade, and gorgeous photography, this book is a must-have for every swank host and aspiring mixologist.
Michelin three-star mixologist Brian Van Flandern is world renowned for innovative cocktails using fresh and exotic ingredients. In addition to the Carlyle hotel, he has created cocktails for famed chefs Thomas Keller, Mario Batali, and Michel Richard. His original recipes can be found in New York, London, Paris, Hong Kong, Sydney, Amsterdam, Singapore, and dozens of other major cities all around the world.
On sale $35.00 $25.00
Spencre L.R. McGowan
Blotto Botany is a gorgeous little book of medicinal cordials created by herbalist and witchy healing expert Spencre McGowan. Blotto Botany was originally a zine that swept the indie circuit, and we are now turning it into a full-length book with nods to the original design. Inside, readers and herbalism practitioners will find 40 cordial recipes organized by season, each with their own healing properties. Soothe Yourself Tonic, for instance, soothes the nerves after a hard day with gentle lemon balm and rose petals. Lovers' Lip, by contrast, contains stimulating damiana and elderflower, the perfect recipe for _one, two, or few. Other recipes include:
Douglas Fir Tipsy
Oh, Mary! (Bloody Mary)
Tulsi Me Tulsi
Drunk in Love
The new trend is green: matcha is top-quality green tea that is ground into a fine powder. Originally used in the traditional Japanese tea ceremony, matcha is now inventively used in other dishes as well. And now we are going to make this neon-green ingredient our very own: with its tart-sweet taste, Matcha gives ice cream or smoothies its own special kick. Other than the colour, what is so special about this powder? The entire tea leaf is ground to make matcha powder, which means all of the beneficial ingredients in green tea - like antioxidants and phytochemicals - are preserved. It is a great reason to take a closer look at this green trend! AUTHOR: Gretha Scholtz, recipe developer and matcha queen, shows us what we can do with the green powder in the kitchen. Enjoy truly healthy breakfasts, hearty main dishes, and of course, a wide variety of sweets and baked goods which could even be considered healthy, thanks to the matcha used to make them.
More than 50 recipes for garnishes, syrups, infusions, juices, and bitters using commonly found foraged ingredients serve as the foundation for 45 unique and delicious botanical cocktail recipes. Meet the natural lovechild of the popular local-foods movement and craft cocktail scene. It's here to show you just how easy it is to make delicious, one-of-a-kind mixed drinks with common flowers, berries, roots, and leaves that you can find along roadsides or in your backyard. Foraging expert Ellen Zachos gets the party started with recipes for more than 50 garnishes, syrups, infusions, juices, and bitters, including Quick Pickled Daylily Buds, Rose Hip Syrup, and Chanterelle-infused Rum. You'll then incorporate your handcrafted components into 45 surprising and delightful cocktails, such as Stinger in the Rye, Don't Sass Me, and Tree-tini. AUTHOR: Ellen Zachos shares seasonal recipes and tips on foraging at backyardforager.com. She teaches foraged mixology workshops to bartenders in partnership with Remy Cointreau USA, and is a regular contributor to several Edible magazines. A long-time instructor at the New York Botanic Garden, Zachos is the author of six books, including 'Backyard Foraging: 65 Familiar Plants You Didn't Know You Could Eat'.