Here are a few GSN recommended books to be on the lookout for in the next few months.
Cocktails at Dinner: Daring Pairings of Delicious Dishes and Enticing Mixed Drinks by Michael Turback and Julia Hastings-Black (Jan 6, 2015) Cocktails at Dinner is equal parts cookbook and bar book. It explores a fascinating edge of the culinary frontier—food and cocktail pairings—with an imaginative collection of companionable recipes. Michael Turback and Julia Hastings-Black have recruited working chefs and bartenders from forty-four progressive restaurants with innovative cocktail programs—each contributing the recipe for a cocktail paired with the recipe for a compatible small plate, main plate, or dessert. The process or methodology by which chef and bartender work in consort and their joint efforts to stretch palate perspectives are explored in lively headnotes, guiding the reader along the sensorial journey.
Shaking Up Prohibition in New Orleans: Authentic Vintage Cocktails from A to Z by Olive Leonhardt and Hilda Phelps Hammond (Mar 4, 2015) Originally assembled by Olive Leonhardt and Hilda Phelps Hammond around 1929, this delightful compendium applauds the city’s irrepressible love for cocktails in the format of a classic alphabet book. Leonhardt, a noted artist, illustrated each letter of the alphabet, while Hammond provided cocktail recipes alongside tongue-in-cheek poems that jab at the dubious scenario of a “dry” New Orleans. A cultural snapshot of the Crescent City’s resistance to Prohibition, this satirical, richly illustrated book brings to life the spirit and spirits of a jazz city in the Jazz Age. With an introduction on Prohibition-era New Orleans by historian John Magill and biographical profiles of Leonhardt and Hammond by editor Gay Leonhardt, readers can fully appreciate the setting and the personalities behind this vintage cocktail guide with a Big Easy bent.
Craft Spirit World: A Guide to the Artisan Spirit-makers and Distillers You Need to Try by Emily Miles (Mar 15, 2015) Distillation is as close as mankind has come to alchemy: turning everything from the humble potato to run-of-the-mill corn into glorious liquor. But there’s nothing like industrialisation to suck the soul out of a process and, with their vast column stills and bulk-buy mentality, that is exactly what the spirit-industry behemoths have managed to do. Cue the micro-distiller – a new breed of artisan producer reigniting our love of spirits and making drinks of quality rather than quantity. Artisan spirits can not only taste better, but each microdistiller has a tale to tell about the ingredients or the dream that led them to lovingly coax each drop of spirit from still to bottle. And we all love a good story. In “Craft Spirit World”, over 100 of the best examples on the market of gin, vodka, rum, whisky, bourbon, cognac and more are revealed, coming from producers dotted across the globe – from New Zealand and South Africa to Scotland, Italy, Canada and the United States. Each entry then covers the history behind the drink, where to get it and, most importantly, what it tastes like.
Cocktails on Tap: The Art of Mixing Spirits and Beer by Jacob Grier and David Reamer (Mar 17, 2015) Cocktails on Tap brings together two major trends—craft cocktails and craft beer—with more than 50 recipes for mixed drinks that feature beer. Beer has become a favorite ingredient for top bartenders around the world, and this book features the best of these contemporary creations alongside vintage classics. Drinks such as the Mai Ta-IPA put a hoppy twist on a favorite tiki cocktail with the addition of India Pale Ale. The Green Devil boosts the powerful Belgian beer Duvel with juniper-forward London Dry gin and a rinse of aromatic absinthe. In Cocktails on Tap, the vast range of today’s beers—from basic lagers to roasty stouts and sour Belgian ales—is explored and tapped as a resource for making an innovative and delicious array of cocktails.