Drikke

The Comprehensive Guide to the 50 Essential Varieties and Styles

The only book about Cava available in English

The Craft of Gin explores the history of Gin production from its crude origins in medieval Europe to the finely honed spirits of twenty-first century craft distillers. The book describes how gin is made, the primary botanicals used in its production, tasting notes for fifty craft gins from around the world, and five interviews of leading craft gin distillers. The book is rounded out with two chapters dedicated to timeless gin cocktails, their background, how they are made and the best gins and ingredients that allows them to sing.

The Mixellany Guide to Vermouth & Other Aperitifs explores the remarkable history of aromatized wines and spirits as well as the secrets of their production. When vermouth landed on American shores, it gave birth to an entire family of drinks from the Martini and the Manhattan to the Adonis and the Metropole. In Britain, the dry and sweet versions led to the Blood & Sand and the Matador.But why did Winston Churchill allegedly bow toward France instead of using vermouth in a drink? Why have various eyedroppers and atomizers been marketed to administer minute amounts of this aromatized wine into American drinks on both sides of the Atlantic? In cafés throughout Italy and France you can tell the time by the orders for tumblers and goblets of vermouth on the rocks. Argentines and Chileans love vermouth so much their cocktail hour is sometimes called l'hora del vermut [the vermouth hour]. In some regions of Spain bodegas have barrels of vermouth to dole out for after-work aperitivos.Drinks historians and life-long vermouth lovers, Jared Brown and Anistatia Miller delve into the reasons why vermouths and other apéritifs have been so misunderstood and under-valued since the end of Prohibition in the United States and suggest why it is time to have a change of heart.

Features more than 75 innovative and tasty recipes for smoothies, juices and teas that can be followed as part of a 7-day alkaline detox plan, or enjoyed as a healthy everyday boost. From the author of "The Alkaline Cure", which sold more than 100,000 copies.

The Smoothie Recipe Book, penned by the acclaimed Mendocino Press, is a culinary treasure that will take your taste buds on a delightful journey! Published in 2013 by Callisto Media Inc., this book is a must-have for any smoothie enthusiast or health-conscious individual. This enticing book falls under the genre of cookbooks and is written in a way that is both informative and easy to follow. The Smoothie Recipe Book offers a wide range of delicious recipes that are perfect for anyone looking to incorporate more fruits and vegetables into their diet in a fun and tasty way. With its engaging content and easy-to-follow recipes, this book is a testament to Mendocino Press's ability to turn a simple smoothie into a gastronomic delight. So, don't wait any longer! Grab your copy of 'The Smoothie Recipe Book' today and let Callisto Media Inc. guide you on a smoothie-making adventure like no other.

Originally published in 1937 by the United Kingdom Bartenders Guild, Café Royal Cocktail Book compiled by William J Tarling offers a rare glimpse into the wide array of drinks offered in London bars between the two world wars.Tarling, head bartender at the Café Royal during had two goals. He wanted to extend this resource to consumers. He also wanted to raise funds for the United Kingdom Bartenders Guild Sickness Fund and the Café Royal Sports Club Fund. Thus, he drew from the recipes previously compiled for Approved Cocktails, and added more of his own. He also collected many more original recipes from his contemporaries. The result was an outstanding and timely book. It did more than gather recipes, it captured a boom time in the history of cocktails, glass by glass. Sadly, there was only one printing and it became an unobtainable rarity, locking away a time capsule of drinks and knowledge.Reproduced in collaboration with the UKBG, Exposition Universelle des Vins et Spiritueux, and Mixellany Books, this facsimile edition unlocks that knowledge for a new generation of consumers and bartenders around the world. Within these pages are some of the earliest known recipes for drinks made with tequila and vodka as well as memorable concoctions made with absinthe and other recently revived ingredients-an essential addition to every cocktail book library.

The concept of terroir is one of the most celebrated and controversial subjects in wine today. Most will agree that well-made wine has the capacity to express "somewhereness," a set of consistent aromatics, flavors, or textures that amount to a signature expression of place. But for every advocate there is a skeptic, and for every writer singing praises related to terroir there is a study or a detractor seeking to debunk terroir as a myth. Wine and Place examines terroir using a multitude of voices and multiple points of view--from science to literature, from winemakers to wine critics--seeking not to prove its veracity but to explore its pros, its cons, and its other aspects.

A guide to show you around the most beautiful breweries and beer trails in Belgium, including tips for tourists.

CAMRA'sHome-Brewing Problem Solver provides the information you need to nip problems in the bud - and, better still, to avoid them in the first place.

Did you know that Jamu Kunyit, a ginger and turmeric tonic, is the Balinese equivalent of `an apple a day' to `keep health problems at bay'?

Whisky enthusiasts all over the world look forward to the Malt Whisky Yearbook every autumn. This 13th edition is again fully revised and packed with new and up-to-date information on everything Whisky!

Discover why rum is becoming the hottest spirit in the world right now with the latest and greatest offering from bestselling author and master mixologist Tristan Stephenson.

A complete overview of all thirty Belgian abbey beers, including a practical beer guide per abbey and tips for tourists.

A collection of 75 recipes of cannabis-influenced cocktails from cocktails incorporating cannabis infused liquors as well as drinks featuring cannabis bitters and tinctures, and drinks flavored with cannabis smoke.

A pioneer of neurogastronomy writes an engaging treatment of the brain's role in creating the taste of wine.

Dead Rabbit Grocery & Grog in Lower Manhattan has dominated the bar industry. Now, the bar has its first cocktail book, The Dead Rabbit Drinks Manual, which, along with its inventive recipes, also details founder Sean Muldoon and bar manager Jack McGarry's inspiring story that began in Ireland and has brought them to the top of the cocktail world.

Make Mead Like a Viking, penned by the talented Jereme Zimmerman, is an intriguing book that takes you on a journey into the art of making mead. Published in 2015, this book is a must-have for those interested in the ancient process of honey fermentation. Zimmerman, through his engaging and informative writing, offers a deep dive into the history, lore, and practical techniques required to produce your own honey wine, just as the Vikings did. The book belongs to the genre of food and drink, but it's much more than a simple recipe book. It's a cultural exploration, a historical journey, and a practical guide all rolled into one. Published by Chelsea Green Publishing Co, this book is a testament to their commitment to sustainable living and high-quality content. Written in English, Make Mead Like a Viking is not just a book, it's an experience that invites you to embrace the Viking spirit in your kitchen.

From the celebrated Cuban bar Cienfuegos, owned by the the award-winning Death & Co., dubbed America's Best Cocktail Bar, comes this spirited collection of 100 recipes that celebrate Cuba's rich cocktail history and culture. Featuring classics as well as modern craft concoctions, Cuban Cocktails offers more than just a gathering of recipes.

The bible of American whiskeys, bourbons, and ryes has been updated! Arranged alphabetically by distillery and then brand, this revised edition offers histories, ratings, and tasting notes for over 300 whiskeys - with more than 100 entirely new entries. Each section includes the contact information of the featured maker, along with its products.

Featuring more than 100 recipes, Amaro is the first book to demystify the ever-expanding, bittersweet world, and is a must-have for any home cocktail enthusiast or industry professional.The European tradition of making bittersweet liqueurs--called amari in Italian--has been around for centuries. But it is only recently that these herbaceous digestifs have moved from the dusty back bar to center stage in the United States, and become a key ingredient on cocktail lists in the country's best bars and restaurants. Lucky for us, today there is a dizzying range of amaro available-from familiar favorites like Averna and Fernet-Branca, to the growing category of regional, American-made amaro.Starting with a rip-roaring tour of bars, cafés, and distilleries in Italy, amaro's spiritual home, Brad Thomas Parsons-author of the James Beard and IACP Award-winner Bitters-will open your eyes to the rich history and vibrant culture of amaro today. With more than 100 recipes for amaro-centric cocktails, DIY amaro, and even amaro-spiked desserts, you'll be living (and drinking) la dolce vita.

A detailed guide to buying and making every kind of drink with tempting pictures throughout.

This guide from the founder of Kombucha Wonder Drink demystifies the process of brewing kombucha at home and offers recipes for using it in infusions, smoothies, cocktails, and more.The Wonder DrinkKombucha-a fizzy, fermented tea-based beverage packed with probiotics, vitamins, and enzymes-has home brewers salivating. And who better to guide you through the brewing process than a tea guru with more than forty years of experience under his belt? Stephen Lee, cofounder of Tazo Tea and Stash Tea, turned his attention to fermented tea and founded Kombucha Wonder Drink in 2001. In Kombucha Revolution, Lee reveals the secrets to brewing the perfect batch of kombucha and caring for your very own SCOBY (Symbiotic Culture of Bacteria and Yeast). He also shares his favorite recipes-plus contributions from brewers, bartenders, and chefs like "Kombucha Mamma" Hannah Crum and Wildwood's Dustin Clark-for infusing your brew with fruits, herbs, and spices, and incorporating it into juices, smoothies, sauces, snacks, sweets, and cocktails. With recipes for Lavender-Green Tea Kombucha, Cranberry Bitters Cocktails, Kombucha Vinegar, Green Smoothies, Kombucha Lime Ceviche, and Kombucha Pear Sorbet, mixing this healthful brew into your everyday lifestyle has never been so revolutionary.

What kind of beer ages well? This book explains how to identify a cellar-worthy beer, what to look for when tasting vintage beers, the science behind the aging process, and how to plan and organize a beer cellar. It also includes a buying guide to commonly available and rare vintage beers.

How to make all the fabulous vodka drinks, from the Screwdriver, Harvey Wallbanger and Sea Breeze to more exotic concoctions such as the Chilli Vodkatini, Apres-Ski and French Horn.