GSN Alert: Cocktail & Spirits Book Preview – Winter 2019 (January-March)

(photo by Shawna Coronado)

As we enter the long season of winter, GSN hopes to brighten your day with the promise of several soon-to-be-pubished cocktail books & spirits guides about everything from tiki to tea and from Miami to Japan. Cheers!

Vodka: The Essential Guide for Vodka Purists by Dave Broom (Carlton Books) Whether it’s served neat, with a mixer, or in a cocktail, vodka’s popularity continues to grow. Aficionados will love this lavishly illustrated pocket-sized book, which covers the trendy favorite from Absolut to Zubrowka. It’s got all the basics: the history of the liquor, how vodka is distilled and flavored, where to buy the best brands, and delicious recipes, from classic cocktails to vodka-based foods, that will make a big splash. Vodka: The Essential Guide for Vodka Purists will go down as well as the most lovingly created Martini.

French Moderne: Cocktails from the Twenties and Thirties with recipes by Franck Audoux (Rizzoli) Following Prohibition, Paris, much like London, became known for serving up original and innovative mixed drinks. Although cocktails were present in the late nineteenth century, it was the interwar period, and particularly les années folles that transformed the culture of the cocktail consumption. This fertile time, both intellectually and artistically, was nourished by a growing influx of expatriates from across the Atlantic who made way for an age of experimentation and creation. The new ambassadors of cocktails made alcohols and aperitifs that were specifically French stars of the show. Alongside classic French Vermouth, locally produced spirits including Byrrh, Dubonnet, Suze, and Picon were mixed into distinctly unique cocktails. With beautiful archival photographs, illustrations, and advertisements, as well as new photography, Franck Audoux, partner at Le Dauphin and Le Chateaubriand in Paris, brings life back to these forgotten French spirits and aperitifs, by giving them a modern twist. He provides recipes for more than forty classic French cocktails, from the Sazerac to the Highball, and provides contemporary tips and tricks that make them easy to re-create at home. Perfect for lovers of history and French culture, this book captures the spirit and culture of one of the richest periods in the City of Light and is a must-have for the aspiring and experienced home mixologist alike.

The Home Bar Guide to Tropical Cocktails: A Spirited Journey Through Suburbia’s Hidden Tiki Temples by Tom Morgan & Kelly Reilly (Korero Press) Come and explore suburbia’s hidden tiki temples with Kelly and Tom. Sample over 150 of their original tropical cocktails! These drinks chronicle their time spent bartending at home tiki bars during the rise of the craft cocktail revolution, among them Kirby’s Rumpus Room, which hosted weekly parties for many years. Included are riffs on tropical classics and original concoctions crowd-tested at home bars across the U.S. You’ll also find recipes for home-made syrups, including ancho chilli, lemongrass, sesame, hibiscus, and more. Sven Kirsten—the authority behind The Book of Tiki—provides the Foreword. The book features full-page cocktail photos and glamour shots of some of the coolest home tiki bars around. Additionally, you’ll find lavish illustrations by Tiki Tony, chapter heading illustrations by Jake Geiger—a tiki aficionado and game designer for such hits as Guitar Hero and Call of Duty—and select featured art by Doug Horne, who is a true lowbrow Leonardo familiar to the tiki scene.

Miami Cocktails: An Elegant Collection of over 100 Recipes Inspired by the Magic City by Gabriel Urrutia (Cider Mill Press) An elegant collection of over 100 recipes inspired by the Magic City. Famous for its tropical climate and vibrant nightlife, Miami has been a go-to destination since the railroad could deliver travelers there from all over the United States. Today, the Magic City has become an international beacon for art enthusiasts, fashionistas, foodies, and nightlife aficionados, making for one of the country’s most dynamic cocktail scenes. Miami Cocktails takes you inside the city’s best bars and introduces you to bartenders and mixologists conjuring up drinks that reflect the myriad influences shaping the city today. Featuring over 100 recipes that honor and reinvent classics and make the best of all the fresh, year-round local produce, this book is the ideal cocktail enthusiast’s guide to drinking like a local, whether you’re making a trip to Miami or staying at home and simply wishing you were there.

Tiki: Modern Tropical Cocktails by Shannon Mustipher (Universe) Tiki is the endless summer, an instant vacation, a sweet and colorful ticket to paradise with no baggage fees. Romanticized since mid-century but too long overlooked as the province of suburban lodges and family resorts, the tiki cocktail is stepping into its moment with sophisticated spirits lovers, skilled mixologists, and intrepid foodies. In Tiki, Brooklyn-based rum expert Shannon Mustipher brings focus on refreshing flavors, fine spirits, and high-impact easy-to-execute presentation. Dozens of easy-to-follow recipes present new versions of classic tiki drinks along with original cocktails using quality rums, infused and fat-washed spirits, liqueurs, fresh fruit juices, and homemade syrups. Tastemakers in the contemporary tiki boom, including Nathan Hazard, Brother Cleve, Laura Bishop, and Ean Bancroft, contribute their recipes. As a true aficionado, Mustipher breaks down Caribbean rums and spirits with practical tasting notes. Fans of classic tiki bibles such as Smuggler’s Cove and Potions of the Caribbean can embrace Tiki’s modern style and spirit while new tiki fans learn from Mustipher’s expertise, accessible recipes, and clear instruction.

From Garden to Glass: Fruits, Cordials, Infusions, and other Botanically Inspired, Healthy, Non-Alcoholic Beverages by David Hurst (Universe) For the legions of readers who enjoyed The Drunken Botanist: The Plants that Create the World’s Best Drinks, here is a new health and nutrition conscious take on making infusions, cordials, and cocktails mixers with garden fresh herbs, fruits, and spices. The Drinking Garden is a unique collection of over 70 delicious botanically inspired recipes based on what is available fresh from the garden or farm stand. These “garden to glass” recipes are for non-alcoholic infusions and cordials based on fresh fruits, garden herbs, and spices which can be consumed as restorative tonics in their own right or can be used as the basis for mouth-watering cocktails – cocktails filled with garden fresh nutrients and antioxidants, making them far healthier than ordinary bar drinks. Organized according to main ingredient, the recipes are created with an eye toward both health and taste. All recipes include fresh from the garden botanicals such as elderberries, strawberries, tomato, mints, and other herbs. Thus, an ordinary Bloody Mary is transformed into a healthy power drink by using freshly crushed garden tomatoes, chilies, and other spices. Many recipes also use “superfood” ingredients, from açai berry and avocado to papaya and pomegranate. Each creation is expertly crafted and inspired by some of the most exciting trends in bartending and mixology. The book also explains how to make professional-quality mixed drinks in your home, listing essential bar kit, fancy glassware, party planning, and finishing touches that can transform an ordinary drink into an exceptional cocktail.

Tea Cocktails: Unique and Delicious Tea-Infused Cocktails by Abigail R. Gehring (Skyhorse) In classy bars and cocktail lounges across America, tea is making a big splash. Absolut has launched a line of tea-infused vodka, companies such as Owl’s Brew are springing up with teas crafted specifically as cocktail mixers, and foodie magazines such as Saveur and Food & Wine are featuring hot chai toddies and gin-spiked iced teas. Here organic tea company Teatulia partners with Gehring to provide a stunning collection of hot and cold tea cocktail recipes sure to impress any mixologist or tea lover. Learn how to balance the unique flavors of herbal and black teas with just the right spirits to create drinks.

Japanese Cocktails: Over 40 highballs, spritzes and other refreshing low-alcohol drinks by Leigh Clarke (Ryland Peters & Small) Delicious cocktails made with minimal alcohol and quality ingredients to give maximum thirst-quenching satisfaction, featuring Japanese ingredients and flavors such as sake, whisky, plum wine, yuzu, sakura, and matcha. With the focus on delicious fruity flavor combos rather than upping the alcohol content, Japanese cocktails are the perfect beverage for anyone who would prefer to avoid hard alcohol. Using fresh ingredients, real fruits, and healthful teas, these easy-to-sip quaffs are rather revitalising instead of ruinous and allow you to feel positively fresh the next day. Drinking alcohol is accepted as the norm in social situations, and Japan is no exception, from hanami picnics to celebrate cherry blossom season to business meetings in izakaya restaurants. Rather than force you to be the odd one out to order a soft drink if you want to pace yourself, they offer a commonly available selection of classy low-alcohol cocktails. Try a Lemon Sour made with shochu, soda water, and fresh lemon juice, a Matcha Hai highball, Umeshu (plum wine) and Tonic, or Red Eye Beer made with tomato juice.

GSN Alert: Coming Soon – 2015 Cocktail Books (April-June)

Here are some GSN recommended books to be on the lookout for in the next few months.

indexWild Cocktails from the Midnight Apothecary: 100 Recipes Using Home-grown and Foraged Fruits, Herbs, and Edible Flowers by Lottie Muir  (April 5, 2015) Lottie Muir is the creator of the Midnight Apothecary pop-up cocktail bar, set in a roof garden in the heart of London, where she also grows many of the ingredients for her mixes. On Saturday nights she sheds her gardening gloves and dons her apron to become the Cocktail Gardener mixologist. Moving from flowerbed to bar, she rustles up seasonal plant-powered cocktails, made with the harvest from her garden and from foraging trips nearby. Starting with The Cocktail Cabinet, Lottie explains both gardening and cocktail-making basics. She tells you what botanicals you will need year-round, including edible flowers, and gives tips on getting the best from your growing space, as well as advice on foraging if you want to venture further than your back garden.
indexTea Cocktails: A Mixologist’s Guide to Legendary Tea-Infused Cocktails by Abigail R. Gehring (April 7, 2015) In classy bars and cocktail lounges across America, tea is making a big splash. Absolut has launched a line of tea-infused vodka, companies such as Owl’s Brew are springing up with teas crafted specifically as cocktail mixers, and foodie magazines such as Saveur and Food & Wine are featuring hot chai toddies and gin-spiked iced teas. Here organic tea company Teatulia partners with Gehring to provide a stunning collection of hot and cold tea cocktail recipes sure to impress any mixologist or tea lover. Learn how to balance the unique flavors of herbal and black teas with just the right spirits to create drinks.
indexDistilled: From absinthe & brandy to vodka & whisky, the world’s finest artisan spirits unearthed, explained & enjoyed by Neil Ridley & Joel Harrison (April 7, 2015) Harrison & Ridley are at the forefront of providing expertise and innovation in the spirits world. From whisky to gin, cognac to exotic drinks, the duo has a wealth of knowledge to share with audiences across the globe. They write about whisky on their award-winning website Caskstrength.net and regularly pen articles and whisky features for a number of different publications such as Whisky Magazine, Imbibe and the Evening Standard, as well as becoming judges for the World Whisky Awards and the prestigious I.W.S.C. awards. Joel and Neil approach the drinks world with an irreverent, independently-minded spirit and, in the last two years, the duo have hosted over 250 whisky and other spirits tastings around the world from Japan to Lithuania.
indexImbibe! Updated and Revised Edition: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to “Professor” Jerry Thomas, Pioneer of the American Bar by David Wondrich (April 7, 2015) The first edition, published in 2007, won a James Beard Award. Now updated with newly discovered recipes and historical information, this new edition includes the origins of the first American drink, the Mint Julep (which Wondrich places before the American Revolution), and those of the Cocktail itself. It also provides more detail about 19th century spirits, many new and colorful anecdotes and details about Thomas’s life, and a number of particularly notable, delicious, and influential cocktails not covered in the original edition, rounding out the picture of pre-Prohibition tippling.
indexClassic Cocktails (revised) by Salvatore Calabrese (April 21, 2015) Salvatore “The Maestro” Calabrese is one of the world’s foremost cocktail experts—and drinks lovers will salut this expanded version of his classic guide. The New York Times called the original edition “a must-have,” and now it contains even more: new chapters and loads of new images; up-to-the-minute information on the most exciting cocktail trends, tastes, and techniques; and newly uncovered historical tidbits (like the true origin of the Bloody Mary). Fifty new recipes include long-buried favorites like the turn-of-the-century New Orleans classic Absinthe Suissesse, a barrel-aged Blood and Sand, and the Prohibition-era The Angel’s Tit. This elegant volume also includes DIYs for essential cocktail ingredients like Velvet Falernum, recipes for flavored syrups and homemade shrubs, and advice on throwing the very best at-home cocktail parties ever.
indexThe Tippling Bros. A Lime and a Shaker: Discovering Mexican-Inspired Cocktails by Tad Carducci & Paul Tanguay (April 21, 2015) In The Tippling Bros. A Lime and a Shaker, Tad Carducci and Paul Tanguay, who collectively have 55 years of professional experience in the beverage industry, step in to provide their expertise on Mexican cocktails. Their 72 exciting recipes go past the classic margarita and include traditional, craft, and spicy drinks such as the Blood-Orange-Cinnamon Margarita, San Fresa Frizz, and Smokey Pablo. The authors also cover the history of tequila, explain the difference between different tequilas, and offer bonus recipes for aguas frescas, syrups, salts, and some of their favorite Mexican dishes. With vibrant photographs throughout, this is the must-have book on the subject, perfect for home cooks, bartenders, and those who just want to know more about tequila and mezcal.
indexBitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails, and Elixirs by Warren Bobrow & Philip M. Dobard (May 1, 2015) The Cocktail Whisperer, Warren Bobrow, has been using bitters and shrubs in his quest for added zest in many of his craft cocktails, adding depth and mystery to a generic mixed drink. Bitters and Shrub Syrup Cocktails will send your taste buds back in time with 75 traditional and newly-created recipes for medicinally-themed drinks. Learn the fascinating history of apothecary bitters, healing herbs, flowers, fruits, vegetables, and vinegars that are making a comeback in cocktail and non-alcoholic recipes. If you love vintage cocktails, you’ll surely enjoy this guide to mixing delicious elixirs.
indexThe Negroni: Drinking to La Dolce Vita, with Recipes & Lore by Gary Regan (May 5, 2015) The Negroni is one of the simplest and most elegant drink formulas around: combine one part gin, one part sweet vermouth, and one part Campari, then stir and serve over ice. This bitter, sweet, and smooth drink has inspired countless variations as well as legions of diehard aficionados. In The Negroni, Gary Regan–barman extraordinaire and author of the iconic book The Joy of Mixology–delves into the drink’s fun, fascinating history (its origin story is still debated, with battling Italian noblemen laying claim) and provides techniques for modern updates (barrel aging and carbonation among them). Sixty delightfully varied and uniformly tasty recipes round out this spirited collection, which is a must-have for any true cocktail enthusiast.
indexThe Craft Cocktail Party: Delicious Drinks for Every Occasion by Julie Reiner & Kaitlyn Goalen (May 5, 2015) Julie Reiner, the co-owner of The Clover Club in Brooklyn and The Flatiron Lounge in Manhattan, has written a book that provides inspiration for the rest of us, not only the cocktail geeks. She wants to balance the needs of the everyday drinker with those of the passionate mixologist. Recipes are organized around seasonality and occasion, with different events and themes appropriate to the specific time of the year. Each section will include a mixture of holiday-inspired drinks, classic cocktails, and innovative new drinks, all along with fun cocktail lore. Tricks, tips, and techniques–such as batching and infusions, tools of the trade, notes on spirit types, and easy substitutions to utilize what you already have on hand–will round out the amazing amount of information in Reiner’s book.
indexCocktails & Dreams: The Ultimate Indian Cocktail Book by Yangdup Lama & Gitanjali Chaturvedi (May 15, 2015) Cocktails and Dreams is put together by people who represent the modern, young India a bartender and a well-travelled development professional in some senses an unlikely cocktail. It comes at a time when India now exposed to the outside world does not consider drinking as a social taboo but enjoys a fine cocktail or two. With a significant change in urban lifestyles, the fifty original recipes help people to look beyond the traditional whisky on the rocks and rum and Coke.
indexVermouth: The Revival of the Spirit that Created America’s Cocktail Culture by Adam Ford (June 1, 2015) Previously fallen from grace, vermouth is once again the next big thing in spirits. Over the years, vermouth has fallen from grace, but the truth is, without vermouth, your martini is merely an iced vodka or gin. Now, once again, vermouth is being touted as the hottest trend in spirits. It is showing up in copious amounts on the best cocktail menus in the best cocktail lounges around the country. Vermouth has a rich history, deeply intertwined with that of America, and this book offers the first-ever detailed look into the background of this aromatized, fortified wine, as well as vermouth’s rise, fall, and comeback in America.
indexThe Cocktail Chronicles: Navigating the Cocktail Renaissance with Jigger, Shaker & Glass by Paul Clarke (June 15, 2015) From Paul Clarke, the 2014 Best Cocktail & Spirits Writer and founder of the groundbreaking spirits blog, The Cocktail Chronicles, comes an approachable guide to the cocktail renaissance thus far and—as the name implies—a chronicle of the cocktails that have come along the way. The Cocktail Chronicles is not a lab manual for taking the cocktail experience to a molecular level; nor is it an historical monograph tracing the details of our forebears as they developed and mixed the drinks we enjoy today. Instead, The Cocktail Chronicles is a collection of approachable, and easily replicable drinks that all share the same thing: a common deliciousness and a role — both big and small — in the ongoing and thriving cocktail renaissance. This collection of expertly curated recipes represent a photo album of sorts—snapshots of people encountered over the years, with some close friends and family members depicted alongside a few dimly remembered strangers.