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Whisky is the world's favourite spirit and is enjoying booming sales, yet too often it's shrouded in mystery, myth and complex-sounding terminology.
This authoritative book, written by three world experts, gives simple advice on how to seek out and enjoy the immense diversity of flavours and styles on offer, and how to become more adventurous.
As with any subject, the more you know, the more you can appreciate and enjoy it. This book aims to equip you with enough knowledge to be able to find your way around the whisky sections of a specialist drinks retailer and to help you feel confident choosing whisky in a bar or restaurant.
We aim to demystify whisky without taking away the magic. The history of whisky and production methods are clearly explained, and there is advice on how to nose, taste and savour, as well as a selection of classic whisky cocktails and advice on matching food and whisky.
The book covers not just famous Highland malts, Irish pot still whiskeys and American bourbons, but also whiskies from Japan, Canada, Australia and India.
Get your goth on with 60+ recipes from Beetle House restaurant, where "every day is Halloween" and guests indulge in a deadly delicious menu inspired by the works of Tim Burton and all things dark and lovely. If you delight in ghoulish frights and movies like The Nightmare Before Christmas, Beetlejuice, and The Evil Dead; then you'll love the official cookbook of Beetle House, the Halloween-inspired restaurant with locations in New York and Los Angeles. The Nightmare Before Dinner features more than 60 gothically delicious recipes from chef-owner Zach Neil. Indulge in the Edward Burger Hands, a juicy burger with a Sriracha cream sauce, stuffed with smoked bacon, fried egg, pepper jack cheese, and avocado. You'll also learn to make an array of spooky craft cocktails, from the Coco Skellington to the Beetle's Juice. Plus if you're vegan or vegetarian, The Nightmare Before Dinner has your spooky side covered, too-it offers a vegan alternative or ingredient swap for each and every recipe in the book! Throw your own goth-themed party! A bonus section provides inspiration for table settings, decorations, and foods to serve at your holiday or screening party. This is the perfect cookbook for the Tim Burton movie buff, Halloween enthusiast, or goth in your life.
The Way to Make Wine reveals everything needed to make delicious wines - both reds and whites - from start to finish. Rich with insider know-how, this book divulges the many practical advances made in the past few decades and demonstrates that do-it-yourself winemaking is now simpler and more rewarding than ever. Straightforward illustrations of key tools and steps help make this book one-stop shopping for wine lovers, beer brewers, avid cooks, or anyone who's ever dreamed of producing table wines at home. This updated and expanded edition features: new how-to illustrations; tips and techniques from accomplished professional winemakers; up-to-date information on the rewards and challenges of running natural wine fermentations; and fresh ways to apply your home-brewing knowledge to make remarkable reds and whites. Providing concise, clear, and practical guidance, Sheridan Warrick shows that making your own wine is not only easy but also a pleasure.
Although legal spirits in the Tar Heel state only go back about ten years, making liquor in North Carolina is not new. Wilkes County, which was once dubbed the "Moonshine Capital of the World," was the leading producer of illegal liquor for decades. In 1965, Tom Wolfe's article in Esquire-"The Last American Hero is Junior Johnson. Yes!"-made the area nationally famous. Today descendants of famous moonshiners are now respectable craft distillers carrying on the family tradition-people like Brian Call, the master distiller at Call Family Distillers, who is descended from Reverend Daniel Call, who sold his still seven generations ago to burgeoning entrepreneur Jack Daniels. Brian is the son of the legendary Willie Clay "The Uncatchable" Call, who hung around with Junior Johnson and whose favorite car-a 1961 Chrysler New Yorker fitted with toggle switches that kill the brake lights, is on display at the distillery today. Today, the Calls make a 101-proof sour mash moonshine as well as strawberry, cherry, and apple pie varieties. In Still & Barrel, Trump traces the history of manufacturing moonshine whiskey, gin, vodka, and rum in the state all the way to today's boom from the artisan movement. The book also serves as a guide so you can visit the almost 50 distilleries that are now in business. The state's distillers are not just making moonshine. Their wares include rum-from sorghum and molasses-aged red-wheat organic whiskey and vodka infused with the mysterious Tobago pepper. The information about the distillers and their products is surrounded by history and compelling stories about people and their passion. A lifelong newspaper reporter & editor in NC, Trump received an MFA in narrative nonfiction from Goucher College. His thesis, which told the stories and profiles of North Carolina's craft distilleries, evolved into a regular Huffington Post/i> blog focused on the subject. That blog was the impetus for Still & Barrel.
Whilst Wine Marketing: a practical guide also looks at theory and existing research, the main focus of this book is on the practicalities of wine marketing. Each chapter includes the following invaluable features: * 'How to' and 'how not to' case studies based on international examples * A guide to further reading and websites * 'Issues to consider when marketing' section as a means of self-evaluation 'Wine Marketing' systematically outlines the major issues involved in the production and marketing of wine. Its accessible and clear-sighted approach makes it an invaluable guide for everyone in the field.
Looking to impress your family and guests with your cocktails? Look no further than this cocktail recipe book, The Bar Book - Bartending and mixology for the home cocktail enthusiast.Learn the key techniques of bartending and mixology from a master: Written by renowned bartender and cocktail blogger Jeffrey Morgenthaler, The Bar Book is the only technique-driven cocktail and bartender book out there. This indispensable guide breaks down bartending into bar essential techniques, and then applies them to building the best drinks. Over 60 of the best drink recipes: The Bar Book contains more than 60 cocktail recipes that employ the techniques you will learn in this craft cocktail book. Each technique is illustrated with how-to photography to provide inspiration and guidance. Bartending and mixology techniques include the best practices for: Juicing Garnishing Carbonating Stirring and shaking Choosing the correct ice for proper chilling and dilution of a drink And, much more If you found PTD Cocktail Book, 12 Bottle Bar, The Joy of Mixology, Death and Co., and Liquid Intelligence to be helpful among bartending and mixology books, you will find Jeffrey Morgenthaler's The Bar Book to be an essential bartender book.
In this new small-format edition of Tristan Stephenson's original best-selling book, he explains the origins of the cocktail and showcases classic drinks alongside his own ingenious reinventions. A true master of his craft, in this book bartender, restaurateur, spirit consultant, brand owner and drinks author Tristan explores and experiments with the art of mixing the perfect cocktail, explaining the fascinating modern turns mixology has taken. Showcasing a selection of classic cocktails, he explains their intriguing origins, introducing the colourful historical characters who inspired or created them. Moving on, he reinvents each drink from his laboratory, adding contemporary twists to breathe fresh life into these vintage classics. Stay true to the originals with a Sazerac or a Rob Roy, or experiment with some of his modern variations to create a Green Fairy Sazerac topped with an absinthe 'air' or an Insta-age Rob Roy with the 'age' on the side. Also included is a reference section detailing all the techniques you will need, making this an essential anthology for the cocktail enthusiast.
Nearly one hundred easy-to-follow recipes for the home bartender create memorable drinks from everyday ingredients. Milam and Slater share tips on essential tools and glassware and how to stock the home bar, as well as mixing and garnishing techniques.
With 50 gin-based cocktail recipes - from classics to contemporary twists - this is a must-have for anyone Gin the Mood for a good time. Ah gin, how we love you. Lifter of spirits, enhancer of vibes, reliever of stress and instigator of stimulating conversations; where would we be without your reassuringly delicious qualities? And the best thing about gin? There's never not a good time to enjoy a gin cocktail, whether it's a restorative Corpse Reviver to shake off the hangover, a perfectly mixed G&T to sip at a leisurely lunch, a pre-prandial Negroni to whet the appetite, or a bone-dry Martini to enjoy as a night-cap. Gin the Mood showcases some of the most superlative examples-it's a celebration of the gin cocktail in its myriad forms. From the aforementioned classics to cutting-edge concoctions like the elderflower-infused Space Gin Smash, the 50 examples proffered here are must-tries for any self-respecting ginthusiast. Are you sitting comfortably? Then let us drink gin.
Port and sharries, whites, reds, roses and melomels -- make your own wine without owning a vineyard!
If you can follow a simple recipe, you can create delectabletable wines in your own home. It's fun, it's easy-and the resultswill delightfully complement your favorite meals and provide unparalleledpleasure by the glass when friends come calling. You don't have tore-create Bordeaux in your basement to be a successful home vintner-you can make raisin wine and drink it like sherry, or use it to accent yourChinese cooking. Raspberry or apricot wine lend themselves to deliciousdesserts. And if you are interested in more exotic concoctions,rhubarb champagne is the ultimate treat.
The Joy of Home Winemaking is your comprehensive guide to:
Mead is an alcoholic drink made by fermenting honey and water with yeast. A glass of lightly chilled mead on a summer's evening is a splendid delight. And yet, of all the crafts of mankind, mead-making is certainly one of the oldest. It is likely that mead was made even before the wheel was invented as stone-age cave paintings depict the collection of honey from bee colonies. The drink made from honey became a staple of Celtic, Anglo-Saxon, Medieval and Renaissance Britain. This practical book will inspire you to take up this admirable craft. It includes chapters on honey selection, mead-making techniques, and forty-two recipes for mead, melomel (using honey mixed with fruit juice), pyment (honey mixed with grapes), hippocras (honey mixed with grapes and herbs), metheglin (spiced medicinal mead), cyser (honey mixed with apples) and other honey drinks.
The Two Thirsty Gardeners show that brewing your own delicious alcoholic drinks can be surprisingly quick, easy and inexpensive
Brew It Yourself is a collection of more than 75 home brewing recipes, sure to put a fizz back into this popular pastime by adding a modern twist to some old favorites and introducing whole new range of drinks to tantalize the taste buds. Taking their two great loves alcohol and gardening Nick Hood and Richard Moyle provide home brewing recipes to inspire you to turn a surplus harvest, a visit to a fruit farm or a delivery from a supermarket into a fantastic variety of drinks.
With drinks ranging from a classic elderflower sparkle to homemade absinthe, Richard and Nick bring the art of home brewing back to earth. They'll tell you how to turn surplus fruit harvests into amazing wines and liqueurs; introduce you to the ancient arts of mead and cider making; guide you through some easy beer recipes, from hop packed IPAs to a striking Viking ale; use surprising ingredients such as lavender and nettles for some fun sparkling drink recipes; and take you on a world booze cruise that includes a Mexican pineapple tepache, Scandinavian mulled glogg and Finnish lemon sima.
Brew It Yourself also debunks the myths around home brewing, celebrates experimentation and takes the fear out of the science of fermentation. It proves that creating your own tasty alcoholic drinks doesn't need to be complicated, doesn't need to be costly and, most importantly, can be a whole lot of fun!
Like wine lovers who dream of traveling to Bordeaux or beer enthusiasts with visions of the breweries of Belgium, bourbon lovers plan their pilgrimages to Kentucky. Some of the most famous distilleries are tucked away in the scenic Bluegrass region, which is home to nearly seventy distilleries and responsible for 95 percent of all of America's bourbon production. Locals and tourists alike continue to seek out the world's finest whiskeys in Kentucky as interest in America's only native spirit continues to grow. In Kentucky Bourbon Country, now in its third edition, Susan Reigler offers updated, essential information and practical advice to anyone considering a trip to the state's distilleries (including the state's booming craft distillery sector) or the restaurants and bars on the Urban Bourbon Trail. Featuring more than two hundred full-color photographs and a bourbon glossary, the book is organized by region and provides valuable details about the Bluegrass - including attractions near each distillery and notes on restaurants, lodging, shopping, and seasonal events in Kentucky's beautiful historic towns. In addition to providing knowledge about each point of interest, Kentucky Bourbon Country weaves in little-known facts about the region's best-kept secrets, such as the historic distillery used as a set in the movie Stripes and the fates of used bourbon barrels. Whether you're interested in visiting the place where your favorite bourbon is made or hoping to discover exciting new varieties, this handy and practical guide is the key to enjoying the best of bourbon.
This book - researched and authored by recognised rum expert Pascal Kahlin - offers a comprehensive overview of a wide range of different rums and the most important places of production around the world. The evolution of rum is closely tied to the cultural history and prevalence of sugar. As a comprehensive guide, Rum - Rhum - Ron discusses and classifies different rum brands and portrays important distilleries in image and texts, detailing their history, local variations and particularities. This 'atlas of rum' tells rum's story and its rise from sailor's drink to collector's item - a compendium for experts and anyone with an interest in spirits.
The first vineyards of the Languedoc were planted by the Greeks in the 5th century BC. Viticulture has flourished in the Languedoc ever since, particularly in the nineteenth century, when it became France's largest vineyard area. It still claims that honour today, but its profile is very difficult. Gone are the days of industrial mass production. The Languedoc of the twenty-first century is a vibrant, innovative wine area, where everything vinous is possible. For the purposes of The wines of Languedoc, the Languedoc stretches from the appellations of Malepere and Cabardes to the west of Carcassonne as far as Sommieres, to the east of Montpellier, including better known appellations such as Faugeres, St Chinian, Minervois and Corbieres, as well as the more recently recognized like Terrasses du Larzac. Master of Wine Rosemary George discusses the recent developments in the region, before covering each appellation, with its history, geography and terroir. She profiles a personal selection of wine growers, including some more established names, but focusing above all on the newcomers, of which there are many, and the potential future stars of the region.
Acclaimed importer and wine guru Terry Theise, long known for his top-notch portfolio and his illustrious writing, now offers this opinionated, idiosyncratic, and beautifully written testament to wine. What constitutes beauty in wine, and how do we appreciate it? What role does wine play in a soulful, sensual life? And can wines of place survive in a world of globalized styles and 100-point scoring systems? In his highly approachable style, Theise describes how wine can be a portal to aesthetic, emotional, even mystical experience - and he frankly asserts that these experiences are most likely to be inspired by wines from artisan producers.
There is a punch for every occasion where people gather - from rowdy parties to refined celebrations - and in Punch: Drinks to Make with Friends, drinks gurus Shaun Byrne and Nick Tesar are on a mission to share the love.
Designed to infuse colour and conversation into your next gathering, Punch offers up fifty delicious and unexpected recipes that take inspiration from flavours and festivities around the globe. Travel via your tastebuds from the South Pole, with a hot piņa colada in hand, to Rio for a Carnival-inspired slushie punch. In Melbourne, share a punch perfect for a sporting final before toasting to good fortune in China.
There are low- and no-alcohol punches included, as well as alcoholic, and all recipes are easily scaled. Punch has something for you and all your friends - long-time or soon-to-be-made.
Explores the world of Lambics, Flanders red and brown beers and American brews in a similar style. Includes coverage of wood-barrel aging, blending and the use of fruit in wild fermentations.
Some stories suggest that mead was originally discovered when one of our not-yet-upright forebears stuck their hand in a fermenting bee hive and came away with a honeycomb containing a little more than they bargained for. Whatever the truth, brewers have brought this beverage into the twenty-first century, and you can rest assured that "The Complete Guide to Making Mead" is a thoroughly up-to-date, modern, and authoritative guide to homemade mead. Best of all, it has something for everyone, from the stone-cold beginner to the seasoned veteran. Award-winning mead-maker Steve Piatz begins with a brief history of the fermented beverage; a rundown of the various types of mead; and a discussion of the many types of honey that are available, their characteristics, and where to source them. Readers will be treated to discussions of yeast and special ingredients, as well as what equipment is necessary and reccomended and an illustrated and detailed look at the basic process. Readers will also discover advanced techniques, such as oaking, clarifying, aging, spicing, and blending. There are even sections on developing recipes and troubleshooting problems with the brewing process.With more than 100 color photos, "The Complete Guide to Making Mead" includes dozens of recipes for basic meads (honey only), melomels (honey and fruit), metheglins (honey and spices), and braggots (honey and malt).
Aromatic, refreshing, delicious and a feast for the eyes, the generously-sized and creatively garnished 'gin tonica' Spanish-style drink is taking the cocktail world by storm. Spaniards love their gin and tonics. In Spain, the bartender doesn't ask you what you want to drink, he asks you how you want your gin and tonic prepared. This simplest of drinks - just gin, tonic, ice and a garnish - is now considered the national drink of Spain. The trend started in the north of Spain, in Basque country, where you can walk into a bar and upon ordering you are presented with a cart teeming with gin and tonic options to create your very own bespoke drink. A beautiful cocktail with a variety of herb and flower garnishes, a Spanish-style gin and tonic or 'gin tonica', is made with a premium gin and the best quality tonic water, combined with bitters and various herbs, spices, flowers and fruits that will complement the botanicals of a specific gin. It is served over ice in an oversized balloon glass - the idea being that the shape enables the drinker to enjoy all the lovely aromas their drink gives off. For a cocktail with only two ingredients, the flavour potential is staggering! Making a gin tonica is an intricate process, sometimes taking a barman as long as 15 minutes to deliver the ideal drink. The ice has to be dense so that it melts slowly, the glass might be spritzed with a fine layer of citrus oil, chilled to perfection, with the tonic poured in delicately. No detail is ignored, the wait is part of the experience, and the result is absolutely delicious. Attention to detail and respect for the classic is what truly elevates the Spanish gin tonica above all others. With more gin brands and styles of tonic available than ever before, and 40 inspired recipes here to try at home, there has never been a better time to discover the joy of the gin tonica - saludos!
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