Drikke

Translated into English for the first time, the 1927 Cuban classic El Arte de Hacer un Cocktail y Algo Mas: The Art of Mixing a Cocktail & More documents the creative genius of the legendary Cuban cantineros. Within these pages you'll find 788 recipes that were shaken, stirred, thrown, and frappéed during the 1920s in the hotels, restaurants, casinos, bodegas, and bars of "the Little Paris of the Caribbean"-Havana, Cuba. A very rare book that has achieved legendary status amongst cocktail book collectors, the recipes found in El Arte have never been available in English, making this book an essential resource and a collectible on its own.Complete with its original illustrations and a foreword by Cuban rum and drinks historian Anistatia Miller, El Arte de Hacer un Cocktail y Algo Mas: The Art of Mixing a Cocktail & More is not merely a peek into Cuban cocktail history. El Arte demonstrates the Cuban passion for complex yet subtle flavours accentuated a hint of sweetness as well as the cantineros' awareness of their audience (both local and international) and of prevailing trends. That is a lesson that none of us should ever forget. Drinks and food must appeal to the people who consume them. It's a skill that Havana 's cantineros from those legendary days continue to teach us very well.

This classic volume covers every aspect of coffee,--its history, production, and enjoyment. An encyclopaedic Bible of coffee.

Join Joy Sterling on a stroll through the vineyards and gardens of California's Iron Horse Vineyards, into her kitchen and to her table. Filled with charming anecdotes, a year's worth of news from the grapevine, and imaginative menus and recipes, this is a delightful window into her life as wine lover, epicure, philosopher, and hostess. Vintage Feasting February 14. The vineyards are asleep. Our Valentine's Day feast is fresh, cracked Dungeness crab soup cooked with Fumé Blanc, served with garlic mayonnaise and bubbly.... In settings suffused with the scents of Giverny-like gardens, Joy shares secrets of tasting and cooking with wine, reveals her own experiments with menus and vintages, and explains why certain pairings of food and wine endure. And she exults in life's surprises, like the magical cluster of rare morels that appeared one day under a century-old Douglas fir and became an exotic ragout. Whether it's savoring the intense aromas of crushed violets in a young Cabernet Sauvignon; recalling a culinary adventure at Paul Bocuse's restaurant; drinking in the Provence scents of zinnias and lavenders; or concocting a Halloween dinner of turban squash, Vintage Feasting is a treasure of fascinating lore, succulent menus, memorable wines -- and a zest for enjoying life that leaves us refreshed, delighted, and inspired anew.

Authors Miller and Brown thought they knew about cocktails. Then they dug deeper.Spirituous Journey: A History of Drink, Book Two has a some surprises in store. Here are just a few: The earliest known use of the word "cocktail" was on Downing Street in London. Red Snapper was a popular brand of pre-mix (spicy clam and tomato) Jerry Thomas returned to London in 1866 and opened a bar in Leicester Square. Tom & Jerry was not named after or invented by Jerry Thomas. By the time he was born, it was slang for a rowdy tavern. When he was three years old, bartenders were already mixing the drink in Tallahassee, Florida. Harry Johnson opened a large hotel on Columbus Circle, and The Wizard of Oz made its Broadway debut in his theatre. His nephew's bar is still open in Manhattan today. The Only William was just a little more famous during his life than Harry or Jerry. Henry Ramos' bar staff moved to Mexico during Prohibition and opened a bar that is still there, and shaking his fizzes today. With a foreword by cocktailian Gary Regan, Spirituous Journey: A History of Drink, Book Two reminds readers that the world of spirits and drinks is more than just a shake, stir, or throw. There's pride in a rich history, too.

Looks at the problems of French cuisine in the context of the political, economic and social crises that beset the nation and asks, How did this happen? And what is being done to reverse France's slide?

Proclaimed a masterwork when it was originally published in 1995, The Book of Bourbon and Other Fine American Whiskeys by Gary Regan and Mardee Haidin Regan runs the gamut of American whiskey. This widely acclaimed work contains details on every aspect of American whiskey up to the mid-1990s. This landmark book contains a concise look at how whiskey in America evolved from the time of the Pilgrims, right through to the end of the twentieth century. Every distillery that was around at that time is comprehensively covered. The vast majority of American whiskeys on the market are described. There are cocktail recipes, recipes for appetizers, entrées, and desserts, all containing whiskey. There's even a chapter that offers guidance to aficionados visiting Kentucky and Tennessee.

THREE YEARS AND THOUSANDS of miles have passed since the last time we visited the cocktail and spirit world with you. Our move to the UK, in 2007, has given us a new perspective on the bartending world and the people that inhabit it. Ever since the profession was born, mixologists and drinks writers have travelled the globe in search of new experiences, different ingredients, and inspiring combinations. We?ve looked at the industry in America. Now it?s time to look at the world beyond the United States to see how cocktails developed in Europe. In this volume, the third, of Mixologist: The Journal of the European Cocktail, our intrepid travelling cocktailians take us on a tour of the path of the bartender as seen through the eyes of drinks guru Gary Regan. Sue Leckie details why the legendary master Peter Dorelli is such an inspired spirit. Albert Montserrat pays tribute to is mentor and her father, Maria Dolores and Miguel Boadas. A charmer in his own right, Phil Duff discloses the essential secrets of cultivating bartender-right charm. Brief histories of two highly-regarded guilds, the UKBG and the IBA, are presented by Lynn Byron and Domenico Constanzo, respectively. Master Salvatore Calabrese sets the record straight about the crystal-clear, potent Dukes Martini. Sue Leckie returns to prove that not all of Britain?s best bars and bartenders reside in London. A century of German bar culture is eloquently presented by Stefan Gabány. And as a finale, a century of Spanish cocktails is presented with all the passion and ecstasy of a true aficionado by Alberto Gomez Font. Naturally, we had to put in our two pence. This time, we uncover a few surprises in the origins and bloodline of the world?s favourite morning pick-me-up, the Bloody Mary. We take you through the halls and the history of Exposition Universelle des Vins et Spiritueux, a place that is very near and dear to our hearts. Hope you enjoy your grand tour of Europe and its cocktails.

Once upon a time in America there was a gentleman named Charles Christopher Mueller, who published, in 1934, seven little volumes titled Pioneers of Mixing at Elite Bars. He wasn't alone, his three compatriots--Al Hoppe, A V Guzman, and James Cunningham--compiled the recipes they shook and stirred at 30 bars around the US before Prohibition. They had met in 1906, at the height of the cocktail's Golden Age.In this compilation there is a recipe for a Cosmopolitan Daisy made with raspberry syrup and gin instead of cranberry juice and vodka!There's only one problem in reading vintage cocktail books. Some of the ingredients are no longer available and need to be replaced with a focus on maintaining the original flavour profile as closely as can be practically managed. This can take years when you are working through 1,374 recipes: That is how many drinks this compilation contains. That is why award-winning London mixologist Myles Davies scoured through the contents and annotated everything including the spirits descriptions to give you, the reader, an opportunity to play with less pressure.So now it's time to stroll through pre-Prohibition American cocktails with the four gentlemen known as the American Traveling Mixologists and their British sidekick. Don't just stop at the Cosmopolitan Daisy. There are plenty of jewels in this treasure chest.