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Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar.by David Wondrich
Synopses & Reviews
Founders and award-winning distillers of Kings County Distillery Colin Spoelman and David Haskell follow up their successful Guide to Urban Moonshining with an extensive history of the figures who distilled American spirits.
The book presents 50 fascinatingandmdash;and sometimes morbidandmdash;biographies from this historic tradeandrsquo;s bygone days, including farmers, scientists, oligarchs, criminals, and the occasional US president. Readers may be surprised to find the names George Washington, Henry Frick, or Andrew Mellon alongside the usual suspects long associated with boozeandmdash;Jasper andldquo;Jackandrdquo; Daniel, Jim Beam, and Julian andldquo;Pappyandrdquo; Van Winkle. From the Whiskey Rebellion to Prohibition to the recent revival of craft spirits, the history of whiskey, moonshine, and other spirits remains an important part of Americana. Featuring historical photos, infographics, walking-tour maps, and noteworthy vintage newspaper clippings, itandrsquo;s a rich visual and textual reference to a key piece of American history.
Dead Distillers is a spirited portrait of the unusual and storied origins of forgotten drunkenness.
"cofounder of the Museum of the American Cocktail, Wondrich delivers a well-researched chronicle of 'Professor' Jerry Thomas's life and times as late 19th-century bartender extraordinaire. From gold rush saloons in San Francisco to last calls in lower Manhattan, Thomas collected material for The Bartender's Guide, the seminal 1862 collection of cocktail recipes. Wondrich offers up 100 classic cocktails from Thomas's guide and other period sources, along with 16 new drinks that recall those golden days. Old-time tools, ingredients and measurements are conveniently converted to their contemporary equivalents, as julep strainers and toddy sticks are hard to come by. Fortunately, many of the concoctions transcend time in their simplicity. General Harrison's Egg Nogg, for example, calls for hard cider, sugar, an egg and some 'lumps of ice.' For the newly minted offerings, Julie Reiner of New York's Flatiron Lounge conjures up a Cherry Smash that includes brandied cherries, cognac and Orange Curaao, and Wondrich weighs in with a glass of rye, simple syrup and Angostura bitters, which he calls a Tombstone. The result is a lovely homage to Thomas's indomitable spirits. B&w illus." Publishers Weekly (Copyright Reed Business Information, Inc.)
Few writers have achieved such legend as Ernest Hemingway, and fewer still have won such a reputation for drinking as constantly and heavily—quite an accomplishment in a profession chock-full of heavy imbibers. For Hemingway, the artists craft was twofold: to write well and to drink well, too.
In To Have and Have Another: A Hemingway Cocktail Companion, Philip Greene, cocktail historian, spirits consultant, and cofounder of the Museum of the American Cocktail, offers us a view of Papa through the lens Papa himself preferred—the bottom of a glass.
A bartenders manual for Hemingway enthusiasts, this revised and expanded volume offers a unique take on Hemingways oeuvre that privileges the tastes, smells, and colors of the cocktails he enjoyed and the drinks he placed so prominently in his stories they were nearly characters themselves. To Have and Have Another delivers fascinating and lively background on the various drinks, their ingredients, their histories, and the characters—real and fictional—associated with them.
and#160;A new generation of urban bootleggers is distilling whiskey at home, and cocktail enthusiasts have embraced the nuances of brown liquors. Written by the founders of Kings County Distillery, New York Cityandrsquo;s first distillery since Prohibition, this spirited illustrated book explores Americaandrsquo;s age-old love affair with whiskey. It begins with chapters on whiskeyandrsquo;s history and culture from 1640 to today, when the DIY trend and the classic cocktail craze have conspired to make it the next big thing. For those thirsty for practical information, the book next provides a detailed, easy-to-follow guide to safe home distilling, complete with a list of supplies, step-by-step instructions, and helpful pictures, anecdotes, and tips. The final section focuses on the contemporary whiskey scene, featuring a list of microdistillers, cocktail and food recipes from the countryandrsquo;s hottest mixologists and chefs, and an opinionated guide to building your own whiskey collection.
About the Author
David Wondrich is one of the world's foremost authorities on cocktails and their history. A contributing editor at Esquire and Wine and Spirits, he has written for numerous other publications on the subject, including the New York Times, O Magazine, Saveur, Bon Appetit, Real Simple, and Drinks, and is the author of Esquire Drinks and Killer Cocktails.
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