GSN Alert: Cocktail Book Preview – Winter 2016 (January-March)

51jb+4zjjsL._SX392_BO1,204,203,200_Brooklyn Spirits PB: Craft Distilling and Cocktails from the World’s Hippest Borough by Peter Thomas Fornatale and Chris Wertz (powerHouse Books) In the popular tradition of farm-to-table cookbooks, Brooklyn Spirits: Craft Distilling and Cocktails from the World’s Hippest Borough, is the first distillery-to-glass cocktail book. Over the past two decades, Brooklyn has become the epicenter of a Slow Food-inspired food and drink revolution. Brooklyn distillers, restaurateurs, bartenders, and cocktail aficionados are changing the way we drink by bringing back old techniques and recipes, and creating new ones that focus on small-batch distilling and fresh, local ingredients. In 2002, craft distilling was made legal in New York State for the first time since Prohibition. Many Brooklyn-based producers such as Greenhook Ginsmiths, Cacao Prieto, Industry City Distilling, Brueckelen, and others have taken advantage of this.

51MwpbTP+-L._SY498_BO1,204,203,200_ReMixology: Classic Cocktails, Reconsidered and Reinvented by Julia Hastings-Black & Michael Turback (Skyhorse Publishing) History tells us that once a cocktail achieved prominence at the bar, the impulse to invent variations has been irresistible. ReMixology is a celebration of time-honored cocktails, the fascinating evolution of their formulas, and the inspiration they provide today’s craft bartenders. This book serves as a re-introduction to ten iconic potions, from the Manhattan to the Whiskey Sour, to the Old Fashioned to the Bloody Mary and more, and explores their progression and development in cocktail culture, and showcases a range of innovative and original, yet accessible interpretations that open the door to new possibilities in drinking and entertaining.

51TBXGE1GSL._SX342_BO1,204,203,200_Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes by Talia Baiocchi and Leslie Pariseau (Ten Speed Press) From Milan to Los Angeles, Venice to New York, the spritz—Italy’s bitter and bubbly aperitivo cocktail—has become synonymous with a leisurely, convivial golden hour. But the spritz is more than just an early evening cocktail—it’s a style of drinking. In Spritz, Talia Baiocchi and Leslie Pariseau trace the drink’s origins to ancient Rome, uncover its unlikely history and culture, explore the evolution of aperitivo throughout Northern Italy, and document the spritz’s revival around the world. From regional classics to modern variations, Spritz includes dozens of recipes from some of America’s most lauded bartenders, a guide to building a spritz bar, and a collection of food recipes for classic Italian snacks to pair alongside.

51oJ6u8-0zL._SX331_BO1,204,203,200_Eat Your Drink: Culinary Cocktails by Matthew Biancaniello (Dey Street Books) Matthew Biancaniello, the former cocktail chef for the Hollywood Roosevelt Hotel’s famous Library Bar, is creating cocktails the world has never tasted before. Going beyond the quotidian Whiskey Sour or Tom Collins, Biancaniello is mixing it up with imaginative drinks such as “The Heirloom Tomato Mojito”, a twenty-five-year-aged balsamic vinegar and strawberry libation named “The Last Tango in Modena,” and a fresh arugula-infused “Roquette.” One of the fastest-rising and most unique talents in the world of bartending, Biancaniello crafts exciting new drinks based on farm-fresh, seasonal, organic ingredients. A complement to farm-to-table dining, his fresh take on cocktails is ushering in a new age of drinking: “farm-to-glass”, and with the addition of his foraging and gardening methods, “ground to glass.” Captured in gorgeous full-color photographs, the libations in Eat Your Drink are both aesthetically beautiful and delicious.

61o+1hfFm6L._SY498_BO1,204,203,200_Brooklyn Bar Bites: Great Dishes and Cocktails from New York’s Food Mecca by Barbara Scott-Goodman & Jennifer May (Rizzoli) This lively cookbook celebrates Brooklyn’s happening bar culture—from the mixologists who craft classic and original cocktails to the talented chefs who create delicious dishes made with fresh-from-the-market ingredients to accompany the drinks. Brooklyn Bar Bites covers the offerings of the current crop of popular neighborhood bars, cocktail lounges, and restaurants. A variety of classic and inventive cocktails from Brooklyn’s best bartenders—from a Classic Old Fashioned to a Kimchi Bloody Mary—are showcased. The accompanying dishes range from simple bar snacks, sandwiches, and crostini to small plates. Recipes include Grilled Scallop Ceviche, Ricotta Crostini, and Southern-Style Crispy Pimento Cheese. This entertaining cookbook is also filled with anecdotes about the eateries and their locales. Among the bars featured are the Long Island Bar, a once-gritty riverfront joint that is now an elegant cocktail lounge; Clover Club, with its old-world speakeasy vibe; and Williamsburg’s chic Maison Premiere, known for its oyster bar happy hour and absinthe cocktail menu. With stunning food and location photography, Brooklyn Bar Bites is the perfect companion for food lovers and a must for home mixologists.

GSN Alert: Coming Soon – 2015 Cocktail Books (January-March)

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

51yIYaWJjhL._AA160_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. 

indexShaking 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.

51Ql4z+lBoL._AA160_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.

51j3JrQwQiL._AA160_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.