GSN Alert: Cocktail & Spirits Book Preview – Autumn 2018 (October-December)

Summer is almost over, so now it’s time for our quarterly GSN Cocktail & Spirits Guide Roundup. Cheers!

The Martini Field Guide: Martini Culture for the Cocktail Renaissance by Shane Carley Cider Mill Press (October 2, 2018) The Martini Field Guide is as potent as the gin used to make the iconic drink. Both cocktail connoisseurs and Happy Hour newbies will lose themselves in this heavily illustrated book, featuring vintage ads and imagery from some of the world’s top distillers, as they read about the Martini’s muddled origins and how an American concoction became popular worldwide. Whether you prefer it shaken or stirred, dry or dirty, The Martini Field Guide provides plenty of ways to think about, make, and drink this popular cocktail, making for the perfect addition to any cocktail lover’s collection.

Experimental Cocktail Club: London. Paris. New York. Ibiza by Experimental Cocktail Club Mitchell Beazley (October 2, 2018) Over 85 recipes for extraordinary cocktails from the award-winning, internationally renowned Experimental Cocktail Club. Treat your taste buds to this collection of very special cocktail recipes that take inspiration from classic American and French cocktails – served with the unmistakable Experimental Cocktail Club flair and style. Recipes include Stockholm Syndrome (Ketel 1 vodka infused with cumin & dill, Linie aquavit, lemon juice, simple syrup, pink Himalayan salt and Peychauds bitters) and Tete de Mule (or ‘Kind of Stubborn’, a salty cocktail containing Don Fulano Blanco, orange juice, tomato juice, agave syrup and topped with ginger beer) – as well as their take on classic cocktails such as Negroni, Margarita, Moscow Mule and Strawberry Daiquiri.

Cocktail Codex: Fundamentals, Formulas, Evolutions by Alex Day, Nick Fauchald & David Kaplan Ten Speed Press (October 30, 2018) From the authors of the best-selling and genre-defining cocktail book Death & Co, Cocktail Codex is a comprehensive primer on the craft of mixing drinks that employs the authors’ unique “root cocktails” approach to give drink-makers of every level the tools to understand, execute, and improvise both classic and original cocktails. “There are only six cocktails.” So say Alex Day, Nick Fauchald, and David Kaplan, the visionaries behind the seminal craft cocktail bar Death & Co. In Cocktail Codex, these experts reveal for the first time their surprisingly simple approach to mastering cocktails: the “root recipes,” six easily identifiable (and memorizable!) templates that encompass all cocktails: the old-fashioned, martini, daiquiri, sidecar, whisky highball, and flip. Once you understand the hows and whys of each “family,” you’ll understand why some cocktails work and others don’t, when to shake and when to stir, what you can omit and what you can substitute when you’re missing ingredients, why you like the drinks you do, and what sorts of drinks you should turn to–or invent–if you want to try something new.

The Dead Rabbit Mixology & Mayhem by Sean Muldoon, Jack McGarry & Jillian Vose Houghton Mifflin Harcourt (October 30, 2018) A groundbreaking graphic novel-style cocktail book from world-renowned bar The Dead Rabbit in New York City. The Dead Rabbit Grocery & Grog in lower Manhattan has won every cocktail award there is to win, including being named “Best Bar in the World” in 2016. Since their award-winning cocktail book The Dead Rabbit Drinks Manual was published in 2015, founders Sean Muldoon and Jack McGarry, along with bar manager Jillian Vose, have completely revamped the bar’s menus in a bold, graphic novel style, now featured in their newest collection The Dead Rabbit Mixology & Mayhem. Based on “Gangs of New York”-era tales retold with modern personalities from the bar world (including the authors) portrayed as the heroes and villains of the story, the menus are highly sought-after works of art. This stunning new book, featuring 100 cocktail recipes, fleshes out the tall tales even further in a collectible hardcover edition—making it a must-have for the bar’s passionate fans who line up every night of the week.

A Drinkable Feast: A Cocktail Companion to 1920s Paris by Philip Greene TarcherPerigee (October 16, 2018) A history of the Lost Generation in 1920s Paris told through the lens of the cocktails they loved. In the Prohibition era, American cocktail enthusiasts flocked to the one place that would have them–Paris. In this sweeping look at the City of Light, cocktail historian Philip Greene follows the notable American ex-pats who made themselves at home in Parisian cafes and bars, from Ernest Hemingway, F. Scott Fitzgerald, and Gertrude Stein to Picasso, Coco Chanel, Cole Porter, and many more. A Drinkable Feast reveals the history of more than 50 cocktails: who was imbibing them, where they were made popular, and how to make them yourself from the original recipes of nearly a century ago. Filled with anecdotes and photos of the major players of the day, you’ll feel as if you were there yourself, walking down the boulevards with the Lost Generation.

The Cocktail Companion: A Guide to Cocktail History, Culture, Trivia and Favorite Drinks by Cheryl Charming Mango (November 15, 2018) Cheryl Charming aka Miss Charming™ has been heavily steeped in the cocktail culture as a bartender since 1980. She has 15 published bar and cocktail related books. In high school she worked as a pizza waitress then quickly progressed to cocktail waitress, bar back, bartender, and head bartender. With a penchant for travel, Cheryl tended bar many places around America, a cruise ship in the Caribbean, and Walt Disney World. While working at WDW she became the bar trick/bar magic instructor for Disney’s F&B training program, Quest for the Best. Cheryl was also involved with hosting and participating in events for Tales of the Cocktail and teaching “Edutaining” cocktail classes for Royal Caribbean Cruise Line passengers. She is a member of The Bartenders Guild and The Museum of the American Cocktail. Cheryl studied Graphic and Interactive Communication at Ringling College of Art & Design and works as a freelance graphic artist on the side. Currently, she lives in the French Quarter and is the bar director at Bourbon O Bar on the corner of Bourbon and Orleans inside the Bourbon Orleans Hotel in the French Quarter. She was named “Mixologist of the Year” on 2014 by New Orleans Magazine.

Spirit of the North: COCKTAIL RECIPES AND STORIES FROM SCANDINAVIA by Selma Slabiak teNeues Publishing Company (November 15, 2018) What could possibly be better than sharing and enjoying in life’s simpler pleasures with friends and loved ones? This idea is at the heart of the Scandinavian lifestyle trends that many in contemporary culture have come to embrace. In an ever-present, all-encompassing quest to create this “just right” feeling when entertaining guests, star mixologist Selma Slabiak celebrates her Danish heritage by combining her personal and professional ethos for conviviality and togetherness with her expert, innovative knowledge of foraging and farm-to-table practice to present inventive drink and cocktail recipes in one multi-faceted book. Slabiak shares with her readers elevated bartending expertise and finesse, layering familiar and unusual flavors and ingredients, along with Scandinavian traditions and nostalgic stories from her childhood in Denmark, in an inspiring, delicious, and original recipe book of Nordic-based cocktails—so we can all capture the extraordinary in the everyday.

Ciderology: From History and Heritage to the Craft Cider Revolution by Gabe Cook Spruce (October 2, 2018) In Ciderology, Gabe Cook, aka ‘The Ciderologist,’ leading global cider expert, shares his passion for all things cider (and perry!), with an essential history of the drink and production processes, and a round-the-world tour of the most important and exciting cider makers in operation. You’ll find delicious recipes incorporating cider, tasting notes for cider styles that you can try yourself, and a wealth of anecdotes and tales that intermingle fact and myth. A real treat for the drinks enthusiast, inveterate cider lover and cider novice alike, Ciderology contains anything and everything you have ever needed to know about cider.

The Home Bar: A Guide to Designing, Equipping & Stocking Your Own Bar by Henry Jeffreys Gibbs Smith (October 9, 2018) Whether you desire a small, selectively stocked bar cart or are planning a bespoke entertaining space in your home, this book is a beautiful and indispensable guide to enjoying drinks at home, anytime. The Home Bar traces the cultural history of social drinking and bar design, and how this translates into highly desirable and stylish bars in a home setting. You will find advice on everything from the best bar surface to how to make and store ice, from cocktail shakers to stools, from stirrers to selecting the best glassware. For the discerning drinker fascinated by the mystique of soda siphons, cocktail kits, and seriously interesting aperitifs and digestives, there are tips on how to build up an enviable drinks collection. With a comprehensive selection of more than thirty superlative cocktail recipes, this is a fascinating and informative aid to stocking and enjoying your own home bar.

Whiskey America by Dominic Roskrow Mitchell Beazley (October 2, 2018) What can we expect from the best whiskey producers in America today? Whiskey America showcases some of the most exciting new styles of whiskey and why they are so special. Offering fascinating interviews with some of the leading characters in the recent distilling revolution, this absorbing book relates the stories of how successful lawyers, doctors and city slickers made the life-changing decision to turn their backs on conventional careers to pursue the ‘good life’ of making spirits in the most far-flung outreaches of America. And thank goodness they did, because this new generation of distillers not only customized conventional whiskey styles but also invented new ones never seen before. Whiskey America investigates how best to enjoy the new whiskies – in cocktails, with food, mixed or straight – and looks forward to where these exciting American spirits are going next.

Ten Drinks That Changed the World by Seki Lynch & Tom Maryniak Acc Art Books (November 5, 2018) Walk into any bar, in almost any part of the world, and there, on the back shelf you’re likely to see Vodka, Gin, Scotch, Bourbon, Brandy, Rum, Shochu, Tequila, Absinthe, Vermouth. These drinks helped shape our culture; inspired authors and painters, brought both anarchy and harmony and even, in some cases, induced mass hysteria. In 10 Drinks That Changed the World, bartender, poet and writer Seki Lynch tells the stories behind the spirits. Tracing the origins of each drink, he dissects the ingredients and locates the first makers, exploring how perceptions and consumption levels have ebbed and flowed through the centuries. Cocktail recipes, lists of artisan makers and insights from the great, good and notorious drinkers of history help complete the résumé for each drink. London artist Tom Maryniak has created original illustrations of each drink for the book.

Eat, Drink and Be Sherry: The Stylish Renaissance of a Great Wine by Ben Howkins & Hugh Johnson Quiller Publishing (November 1, 2018) Eat Drink and Be Sherry highlights the world’s most underrated fine wine. With over 50 years of experience in the wine industry, Ben Howkins looks outside the box to bring to life this increasingly popular drink. Howkins includes history, geography, and the production process to help position the sherry category in a wider context, with contributions from 50 of the leading sherry influencers. Sherry is a magnificent multi-faceted wine now very much on the “up” as a popular drink and this fascinating and accessible history will be of great interest to all who love good food and wine.

Apéritif: Cocktail Hour the French Way by Rebekah Peppler Clarkson Potter (October 16, 2018) For the French, the fleeting interlude between a long workday and the evening meal to come is not meant to be hectic or crazed. Instead, that time is a much-needed chance to pause, take a breath, and reset with light drinks and snacks. Whether it’s a quick affair before dashing out the door to your favorite Parisian bistro or a lead-up to a more lavish party, Apéritif is about kicking off the night, rousing the appetite, and doing so with the carefree spirit of connection and conviviality. Apéritif celebrates that easygoing lifestyle with simple yet stylish recipes for both classic and modern French apéritif-style cocktails, along with French-inspired bites and hors d’oeuvres. Keeping true to the apéritif tradition, you’ll find cocktail recipes that use lighter, low-alcohol spirits, fortified wines, and bitter liqueurs. The impressive drinks have influences from both Old World and New, but are always low fuss and served barely embellished–an easy feat to pull off for the relaxed host at home. Apéritif also offers recipes for equally breezy bites, such as Radishes with Poppy Butter, Gougères, Ratatouille Dip, and Buckwheat-Sel Gris Crackers. For evenings that are all about ease and approachability without sacrificing style or flavor, Apéritif makes drinking and entertaining at home as effortless, fun, and effervescent as the offerings themselves.

GSN Review: Autumn 2014 Bartender Guides

Time once again for our seasonal review of books relating to cocktails, bartending and all thing spirituous! 

The World Atlas of Whiskey 2nd Edition by Dave Broom (Mitchell Beazley)  Ask most people what kinds of whiskies there are, and they list a handful.  Irish, Scotch, Rye (incorrectly called Canadian whiskey), and Bourbon.  That’s like saying there are less than a half dozen kinds of wine.  What author Dave Broom seeks to do with his revised version of the World Atlas of Whiskey is to give a broad and yet detailed view of just how many styles and flavors of whiskies there actually are.  For example, new distilleries have opened up in the Far East that include spirits that consistently win gold medals in competition with European brands that have been around for centuries.  Designed as an oversized coffee table book, every page is beautifully appointed with full color photographs of distilleries, bottle labels and maps.  I can guarantee that if you read this book cover to cover, you will gain a better of understanding that the flavors and blends of whiskey are as broad a category as are the worlds of beer and wine.  The only things lacking are samples of whiskey to try while you read.  GSN Rating: A

GQ Drinks by Paul Henderson (Mitchell Beazley)  Truly a cocktail book to make you jealous of British cocktail lovers, or go crazy trying to track down hard to find ingredients in the States; this is nonetheless a beautiful book for the advanced bartender.  Using a format similar to the Annual Food & Wine cocktail guides, sections are broken into spirit type with recipes chosen by some of England’s classiest bartenders including Simone Caporale, Ryan Chetiyawardana, Agostino Perrone and Milos Popovic just to name a few.  Each drink is given a full-page, artfully photographed and with background notes.  An introduction by the renowned Salvatore Calabrese, as well as a short section on supplies, techniques and sources round out this volume.  To get a picture of what’s happening in swinging London in the 21st century, you need look no further than GQ Drinks.  GSN Rating: B

The Bar Book by Jeffrey Morgenthaler (Chronicle Books)  As a mixologist, I first approached making cocktails from a purely historical interest.  I wanted to literally make cocktails chronologically, starting with the earliest examples from the mid-1800’s and work my way forward.  Once I had a handle on that, I decided expand my skills with cooking from scratch.  What was particularly eye opening for me was the realization that many of the techniques I’d learned making cocktails, also translated into cooking, and visa-versa.  So, it was that upon reading Jeffrey Morgenthaler’s treatise on cocktail techniques, I realized that it is in a very real sense, a cookbook.  Everything is covered here in very easy to understand and follow directions.  The usual shaking, stirring and straining info is obviously here, but Morgenthaler also provides time-tested recipes for making your own syrups, tinctures, sodas, purees, bitters and more.  You may want to invest in some quality bottles if you really get serious, but it’s also just plain fun to realize that cocktails can be more than the sum of store-bought ingredients.  Cocktails ultimately can be infused with a part of yourself.  GSN Rating: A+

How to Mix Drinks: The Bar Tenders Guide by Jerry Thomas (Cocktail Kingdom)  If this book looks or sounds familiar, it’s because its been around for over 150 years.  Hell, it even looks like an antique, as the publisher has gone through the extra expense to have it printed as an almost exact replica of the 1862 edition with gold ink along with deeply textured stamping of leaves on the covers and spine.  Sure, you can find loads of paperback copies of this book for sale on Amazon.com, but only this volume has the added benefit of recently uncovered insights by Prof. David Wondrich.  Having written the definitive biography of author Jerry Thomas several years ago (“Imbibe!”), Wondrich is well qualified to share what information he’s discovered since that volume was published.  New key facts about Thomas give additional insight into his life, his methodology and why his book was such a success when it was first published.  That alone should motivate you to buy this book, but if you’re still unconvinced to own perhaps yet your third of fourth copy of “How to Mix Drinks”, do it for the sheer joy of holding a book that feels so close to that first edition and you will probably never be able to afford.  GSN Rating: A

The South American Gentleman’s Companion by Charles H. Baker Jr. (Cocktail Kingdom)  You don’t need to be from South America to appreciate the writing style and wry observations of this classic volume.  Expertly reprinted to match the original publication in every detail (including slipcase!), this is a real treat to read.  Charles H. Baker Jr. was a renaissance man in every sense of the word.  He hung out with Hemingway, literally traveled the world during the early era of flight, wrote a gothic southern novel, and even published his own magazine for a time.  But, in truth, he was the prototype of our current food & drink bloggers, collecting hundreds of recipes from around the globe and writing them down in prose.  It is this loose style of details on ratios, ingredients and brands that makes it frustrating to mixologists.  But, at the same time, it perfectly describes the customer’s point of view from the other side of the bar.  They may not know what you’re doing when you make a drink, but they know what makes for a great presentation and an interesting evening out.  Bolstered by two insightful articles by St. John Frizell (of NYC bar Fort Defiance), this is yet another wonderful addition to the ever-growing essential cocktail guide library published by Cocktail Kingdom.  GSN Rating: A

Celebrity Cocktails by Brian van Flandern (Assouline)  This is the author’s third coffee table book published by Assouline.  Previous volumes have focused on vintage drinks and modern craft libations.  This one, pays tribute to Hollywood’s love affair with all things alcoholic.  Some of  the actor/cocktail associations are rather tenuous (Laurence Olivier & Snapdragon?), but others readily remind us of great films that have key drinking scenes and characters.  Many of the recipes are overly familiar drinks, but there are several originals as well as modern tributes to the great men and women of the silver screen.  Photographs by Harald Gottschalk are beautifully evocative and the many studio shots of famous actors imbibing are a treat.  GSN Rating: B-

Death & Co. Modern Classic Cocktails by David Kaplan, Nick Fauchald & Alex Day (Ten Speed Press)  Just consider this: a bar opens in 2006, and eight years later they’ve created over 500 original cocktails.  Then contemplate that every time the season changes, this selfsame bar completely re-does their drinks menu.  Sound insane?  Yes, and at the same time, no.  It is one aspect of what has made NYC’s Death & Co. win accolades the world over.  The chapters in here are a textbook example of what to do right when running a bar.  Always pushing yourself into new creative vistas, yet at the same time avoiding disenfranchising your regular clientele.  In fact, several pages are devoted to the regulars who frequent the bar and have inspired the drinks.  Out of the hundreds of cocktail guides out there, this one more than any other makes you feel like you are right there working with the bartenders from opening to last call.  The cocktails are tremendous, the insights into what makes a successful bar even more so.  This book gets my vote for one of the top 10 cocktail books published in 2014.  GSN Rating: A++

A Modern Guide to Sherry by Talia Baiocchi (Ten Speed Press)  The bartending world is always looking for something new to play with in cocktails.  Thanks to the ongoing efforts of Steve Olson of the outstanding B.A.R. and BarSmarts program, sherry is finally getting its due.  Ms. Baiocchi’s treatise on this oft misunderstood wine is a welcome addition to any serious bartenders library.  Spend a few hours reading the history behind one of Spain’s high points in winemaking, and you too will gain an understanding that sherry can be one of the most powerful tools in your cocktail arsenal.  If all you know about sherry is Harvey’s Bristol Cream, then this will be an eye-opener.  I appreciated the background on the many Bodegas where sherry is blended and aged.  Unlike the competitive wine making world, sherry crafters seem like a close family who support each other and know that they are keeping sherry alive and well in a world which until recently had forgotten the magic.  GSN Rating: A

Proof by Adam Rogers (Houghton, Mifflin, Harcourt)  Open up to the table of contents, and you get a perfectly succinct synopsis of how the alcohol in your bar is made from start to finish.  Yeast, sugar, fermentation, distillation and aging.  The last three chapters address the human effect.  Smell and taste, body and brain, and hangover.  I think that covers it all.  This book is for those who seek to understand why we drink what we drink and the science behind how it all comes together.  Nary a single cocktail recipe is to be found here, but a greater understanding of what it is that billions of people have enjoyed over the millennia.  If nothing else, a working bartender should be required to read this book just to gain an understanding of what the substance they dispense exactly is and does.  If you need proof that alcohol is just a bit magical, then you need to read Proof.  GSN Rating: A-