It’s autumn, and time once again for GSN’s quarterly round up of selected new titles guaranteed to whet your whistle.
The World Atlas of Wine 8th Edition by Hugh Johnson and Jancis Robinson (Mitchell Beazley) October 1, 2019 – Few wine books can be called classic, but the first edition of The World Atlas of Wine made publishing history when it appeared in 1971. It is recognized by critics as the essential and most authoritative wine reference work available. This eighth edition will bring readers, both old and new, up to date with the world of wine. To reflect all the changes in the global wine scene over the past six years, the Atlas has grown in size to 416 pages and 22 new maps have been added to the wealth of superb cartography in the book. The text has been given a complete overhaul to address the topics of most vital interest to today’s wine-growers and drinkers. With beautiful photography throughout, Hugh Johnson and Jancis Robinson, the world’s most respected wine-writing duo, have once again joined forces to create a classic that no wine lover can afford to be without.
The Art of the Cocktail by Hamish Anderson (Ilex Press) October 1, 2019 Do you love art? Do you like cocktails? Then this book is perfect for you. Artists have long been known to enjoy the nightlife, from Toulouse-Lautrec, who famously carried a draft of absinthe in a hollowed-out walking stick, to Andy Warhol, who reveled at Studio 54. This book captures the artistic spirit in spirits with recipes for 50 art themed drinks. Original, colorful and bright illustrations accompany classic cocktails and modern concoctions, each tied to a particular artist’s story.
Craft Cocktails: Seasonally Inspired Drinks and Snacks from Our Sipping Room by Geoff Dillon & Whitney Rorison (Penguin Canada) October 1, 2019 From Geoff Dillon, founder of Dillon’s Small Batch Distillers and leader of the craft distilling movement, a collection of cocktails for every season and recipes for the perfect snacks to enjoy with them. Grounded in a belief in using fresh ingredients, this must-have collection of cocktails offers impressive yet simple modern cocktails with an elegant vintage feel. The 100 recipes, divided by season, range from the classics, like a warm-weather Whisky Sour and a cool-weather Manhattan, to custom creations inspired by seasonal produce and local barkeeps.
Great Northern Cocktails by Shawn Soole (Mixellany Limited) October 1, 2019 Hidden in the vast northern reaches of North America, Canadian bartenders have been shaking, stirring, building, and throwing some of the finest drinks the world has ever savored. Yes, there’s more to Canada’s mixed drink repertoire that its national beverage, the Bloody Caesar! Victoria barman and author Shawn Soole proudly presents the people and drinks that introduce readers to this widening scope of concepts and concoctions in Great Northern Cocktails. “Canada has always been that big, snow-covered country to the north of the United States where people live in igloos and ride moose to school,” Soole remarks. “Obviously, this is an exaggeration on Canadian stereotypes but our culture, climate, and people are some of the most diverse in the world. Canada is rich in world cultures and in the last ten to fifteen years has slowly and apologetically become a cocktail culture powerhouse.” With over 140+ drink recipes plus syrup, tincture, and infusion formulae, Soole introduces veteran and new Canadian drink talents who preside in the nation’s bars from Vancouver Island to Nova Scotia and their recipes, along with bartending tips, a range of easy-to-follow homemade ingredients, and a glossary so even novice mixers can follow along. (Editor’s note: Mixellany Limited is one of our sponsors)
Sip: 100 gin cocktails with just three ingredients by Sipsmith (Mitchell Beazley) October 1, 2019 Take cocktails back to basics with Sipsmith – just three ingredients, treated in the right way. Cocktails don’t need to be complicated. Sipsmith presents Sip – 100 gin cocktails, each with no more than three ingredients. Enjoy fuss-free drinks, from summer sipping to winter warmers, time-honored classics to new twists. Along the way, you will find expert mixing tips, drink history and stories worth reading over a martini or two.
The Bompas & Parr Cocktail Book: Recipes for Mixing Extraordinary Drinks by Sam Bompas & Harry Parr (Pavilion) October 1, 2019 Already responsible for giving jello a 21st-century makeover, the boys at Bompas & Parr now focus their attention on the perennially popular cocktail. But of course with an extra-special twist. Sam and Harry take us on a roller-coaster journey through the wonderful world of fizzes, smashes, juleps, shrubs, and fixes. Classics, new kids on the block, and crazy concoctions are all to be expected, but the boys also provide advice on the all-important presentation, the ingredients, getting the ice just right, and, of course, how to host a show-stopping event. Veterans of successful alcoholic adventures such as “Alcoholic Architecture” a walk-in cloud of breathable G&T) and the “Architectural Punchbowl” (a building flooded with enough Courvoisier Punch for 25,000 people!), Bompas Parr will ensure you create a cocktail night to remember.
Schofields Classic Cocktail Cabinet by Joe Schofield & Daniel Schofield (Kyle Books) October 1, 2019 Internationally renowned mixologist Joe Schofield has worked at some of the best bars in the world, from the American Bar at The Savoy Hotel to the Tippling Club in Singapore. His reputation for creating superlative cocktails from classics to contemporary innovations, has led to numerous awards and much acclaim within the bartending industry. His first book includes 100 recipes for the creme de la creme of classic cocktails with details on how to make them using only the finest ingredients, including his personal recommendations for the most suitable spirits, mixers and garnishes for each recipe.
Mezcal: The Gift of Agave by Nancy J. Hajeski (Imagine) October 1, 2019 What has long been a local Mexican secret is now enjoyed throughout the world for its smoky, exotic flavor and excellent base in cocktails. This detailed and colorful guidebook uncovers mezcal’s deep history, details its artisanal production in remote Mexican villages, and explains the proper ways to serve and drink this distinctive liquor. There are tips for locating the top mezcals on the market and selecting varietals that best suit particular tastes, as well as suggestions for mezcal pairings with dishes over meals. A chapter showcasing twenty of the best commercial distilleries includes recommended examples of young jovens, lightly aged reposados, and aged añejos. Finally, the book offers easy-to-follow recipes for unique mixed drinks and zesty mezcal-based dishes.
The World Atlas of Gin by Joel Harrison & Neil Ridley (Mitchell Beazley) October 1, 2019 The first book to cover the booming gin industry across the globe, country by country. Never has there been a more striking revolution in the world of distilled spirits than the current renaissance of gin. With small craft distilleries popping up all over the world, from Texas to Tasmania, more varieties and techniques being used than ever before, and a tapestry of tastes from light and citrusy to big bold savory notes, gin’s appeal is extraordinarily wide and varied. From gin made in small batches from local botanicals, to large facilities which make some of the world’s most recognized gin brands, World Atlas of Gin looks at everything from the botanical to the bottle: how and where botanicals are grown and harvested and their role within the flavor of gin; producers and the stories behind their brands; exactly where, and how, gins are made; and, country by country, the best examples to try. Global cocktails are covered too, including the history and country of origin of some of the best-known mixed gin drinks.
The Complete Whiskey Course: A Comprehensive Tasting School in Ten Classes by Robin Robinson (Sterling Epicure) October 1, 2019 Renowned whiskey educator Robin Robinson demystifies the “water of life” in a definitive, heavily illustrated tome designed to take readers on a global tour of the ever-expanding world of whiskey. Across ten robust “classes,” Robinson explains whiskey history, how it defined the way whiskey is made in different countries and regions, the myriad styles, how aging and finishing works, and the basics of “nosing” and tasting whiskey. In chapters dedicated to American whiskey (including bourbon, Tennessee whiskey, and rye), American Craft whiskey, Scotch, Irish, Canadian, Japanese, and world whiskies, Robinson presents the best offerings from new and historic producers, how to choose among them, and how to build a collection of your own. Each “class” is a journey into a country’s whiskies and makers, including recommended bottles and styles, as well as insider information on how distilleries make their unique offerings. Each chapter includes themed tastings organized by bargain, value, special occasion, and splurge price categories. This thoroughly up-to-date and wide-ranging guide also offers helpful recommendations on how to lead your own tasting, a glossary of terms, food pairings, and tips on everything from glassware to whiskey festivals and how to read a label.
Whisky A Tasting Course: A New Way to Think – and Drink – Whisky by Eddie Ludlow (DK) October 3, 2019 The best – and most enjoyable – way to find out about whiskies is by drinking them. This truly hands-on handbook takes you on a tasting journey to discover your own personal whisky style, and helps you to expand your horizons so you can find a world of new whiskies to enjoy. Through a series of guided at-home tastings, you’ll get familiar with the full spectrum of whisky aromas and flavors on offer – from the smoky tang of Islay peat to the aromatic scent of Japanese oak. Find out how to engage all your senses to navigate the range of malts, grains and blended whiskies and get to grips with different whisky styles. Take a tasting tour of the world’s finest makers, including iconic Scottish distilleries and small-scale artisan producers all over the globe. And as you become more whisky-confident, you can break out of your whisky comfort zone. Do you love the honeyed sweetness of a Kentucky Bourbon? If so, why not try a smooth malt that’s been aged in ex-Bourbon barrels? Or a creamy, oat-infused Irish craft whiskey? Guides to whisky prices and ages will help you to make smart buys. Discover how to pour, store and serve whiskies and match them with foods. Learn to mix cocktails, from a classic whiskey sour to your own signature creation. With 20 step-by-step whisky tastings, clear infographics and jargon-busting advice – taste your way to whisky wisdom.
Fine Cider: Understanding the world of fine, natural cider by Felix Nash (Dog n Bone) October 8, 2019 Think you know about hard cider? Well think again. It’s not about flavorless fizz, or the so-called “flavored ciders” that don’t actually contain any apples. The contemporary cider scene is an exciting place to spend some time, as passionate makers celebrate tradition and terroir while also embracing seasonality, innovation, and experimentation to produce characterful drinks that are quite remarkable. Fine Cider looks at this modern cider movement, charting its beginnings and introducing some of the key players in fine-cider making, as well as guiding you through the characteristics of different apple varieties, the cider-producing regions around the world, the processes and techniques of cider production, how cider is an exceptional partner with food, and, of course, recommending ciders you need to try.
How to Cocktail: Recipes and Techniques for Building the Best Drinks by America’s Test Kitchen (America’s Test Kitchen) October 8, 2019 All the kitchen secrets, techniques, recipes, and inspiration you need to craft transcendent cocktails, from essential, canonical classics to imaginative all-new creations from America’s Test Kitchen. Cocktail making is part art and part science–just like cooking. The first-ever cocktail book from America’s Test Kitchen brings our objective, kitchen-tested and -perfected approach to the craft of making cocktails. You always want your cocktail to be something special–whether you’re in the mood for a simple Negroni, a properly muddled Caipirinha, or a big batch of Margaritas or Bloody Marys with friends. After rigorous recipe testing, we’re able to reveal not only the ideal ingredient proportions and best mixing technique for each drink, but also how to make homemade tonic for your Gin and Tonic, and homemade sweet vermouth and cocktail cherries for your Manhattan. And you can’t simply quadruple any Margarita recipe and have it turn out right for your group of guests–to serve a crowd, the proportions must change. You can always elevate that big-batch Margarita, though, with our Citrus Rim Salt or Sriracha Rim Salt. How to Cocktail offers 150 recipes that range from classic cocktails to new America’s Test Kitchen originals. Our two DIY chapters offer streamlined recipes for making superior versions of cocktail cherries, cocktail onions, flavored syrups, rim salts and sugars, bitters, vermouths, liqueurs, and more. And the final chapter includes a dozen of our test cooks’ favorite cocktail-hour snacks. All along the way, we solve practical challenges for the home cook, including how to make an array of cocktails without having to buy lots of expensive bottles, how to use a Boston shaker, what kinds of ice are best and how to make them, and much more.
Bar Cart Style: creating super-chic cocktail stations (Ryland Peters & Small) October 8, 2019 Bar carts are making a big comeback, with an upsurge in those of us taking pride in entertaining at home. Originally the epitome of domestic style and taste in the 50s and 60s, retro TV series like Mad Men have left people aching for the glamour of a bygone era, and something unusual for the home. And mobile furniture on the whole is proving popular too: if you’re not a fan of the retro style, you might also be taken by the adaptability of some styles of cart as a vital bit of extra storage in a small living space. Gaze upon luxurious marble and smoked glass carts that hark back to the Art Deco era and the golden age of cocktails; edgy tubular metal trolleys that scream 80s utility style; chic Scandinavian stained wood for poolside parties; mid-century walnut-veneer and brass straight out of Don Draper’s office, and even folding 1960s aluminium tea lady trolleys can make quite the statement. With shelves to store bottles and glassware and a top the height for mixing drinks, each style of cart lends itself to a carefully curated display of stock. Choose your bottles of spirits, glassware, shakers, stirrers, and other cocktail kit from the wide range now on offer and create not just a practical serving station but a super-stylish addition to any interior.
Vermouth: A Spi
rited Revival, with 40 Modern Cocktails by Adam Ford (Countryman Press) October 15, 2019 Vermouth is hitting its stride―again. The cocktail resurgence has put a spotlight on an often-overlooked ingredient in some of the most iconic cocktails of our time: vermouth. It appeared in America in the 1860s, reigned supreme in drinks like the Manhattan and the Martini, then fell out of favor during the counterculture days of the 1960s. But with artisanal cocktails now the rage, interest in vermouth is at a peak. After all, without it, your martini is merely a chilled vodka or gin. More and more cocktail lovers are requesting more than a whisper of vermouth in their drinks. In fact, it’s touted as a low-alcohol alternative to sip on its own, or, if the ratio is tweaked, as tasty way to lighten up more traditionally strong drinks. Vermouth has a rich history, deeply intertwined with that of America, and, here, expert Adam Ford offers the first-ever detailed look into the background of this aromatized, fortified wine, as well as its rise, fall, and comeback in America.
Closing Time: Saloons, Taverns, Dives, and Watering Holes of the Twin Cities by Bill Lindeke & Andy Sturdevant (Minnesota Historical Society Press) October 15, 2019 In 1838, a rum trader named “Pig’s Eye” Parrant built a small shack in a Mississippi bluff that became the first business in the city of St. Paul: a saloon. Since then, bars, taverns, saloons, and speakeasies have been part of the cultural, social, and physical landscape of St. Paul and Minneapolis. Serving as neighborhood landmarks, sites of political engagement, welcoming centers for immigrants, hotbeds of criminal activity, targets of ire from church and state alike, and, of course, a place to get a drink, the story of the taverns and saloons of the Twin Cities is the story of the cities themselves. In Closing Time, Bill Lindeke and Andy Sturdevant dive into tales from famous and infamous drinking establishments from throughout Twin Cities history. Readers are led on a multi-generational pub crawl through speakeasies, tied houses, rathskellers, cocktail lounges, gin mills, fern bars, social clubs, singles bars, gastropubs, and dives. Featuring beloved bars like Matt’s, Palmer’s, the Payne Reliever, and Moby Dick’s, the book also resurrects memories of long-forgotten establishments cherished in their day. Lindeke and Sturdevant highlight neighborhood dives, downtown nightspots, and out-of-the-way hideaways, many of which continue to thrive today. Closing Time brings together stories of these spaces and the people who frequented them.
The NoMad Cocktail Book by Leo Robitschek (Ten Speed Press) October 22, 2019 Originally published as a separate book packaged inside The NoMad Cookbook, this revised and stand-alone edition of The NoMad Cocktail Book features more than 100 brand-new recipes (for a total of more than 300 recipes), a service manual explaining the art of drink-making according to the NoMad, and 30 new full-color cocktail illustrations (for a total of more than 80 color and black-and-white illustrations). Organized by type of beverage from aperitifs and classics to light, dark, and soft cocktails and syrups/infusions, this comprehensive guide shares the secrets of bar director Leo Robitschek’s award-winning cocktail program. The NoMad Bar celebrates classically focused cocktails, while delving into new arenas such as festive, large-format drinks and a selection of reserve cocktails crafted with rare spirits.
Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time by Brad Thomas Parsons (Ten Speed Press) October 22, 2019 From the James Beard Award-winning author of Bitters and Amaro comes this poignant, funny, and often elegiac exploration of the question, What is the last thing you’d want to drink before you die?, with bartender profiles, portraits, and cocktail recipes. Everyone knows the parlor game question asked of every chef and food personality in countless interviews: What is the last meal you’d want to eat before you die? But what does it look like when you pose the question to bartenders? In Last Call, James Beard Award-winning author Brad Thomas Parsons gathers the intriguing responses from a diverse range of bartenders around the country, including Guido Martelli at the Palizzi Social Club in Philadelphia (he chooses an extra-dry Martini), Joseph Stinchcomb at Saint Leo in Oxford, Mississippi (he picks the Last Word, a pre-Prohibition-era cocktail that’s now a cult favorite), and Natasha David at Nitecap in New York City (she would be sipping an extra-salty Margarita). The resulting interviews and essays reveal a personal portrait of some of the country’s top bartenders and their favorite drinks, while over 40 cocktail recipes and stunning photography make this a keepsake for barflies and cocktail enthusiasts of all stripes.
The Real Japanese Izakaya Cookbook: 120 Classic Bar Bites from Japan by Wataru Yokota with Makiko Itoh (Tuttle Publishing) October 29, 2019 Izakaya cooking is all about enjoying hearty and flavorful Japanese food with drinks and friends at your local hole-in-the-wall hangout. Similar to tapas or pub food, izakaya fare ranges from tasty bar snacks to substantial salads, stews, grilled meats and seafood dishes—all made fresh with minimal fuss and maximum flavor—and served alongside a chilled glass of beer or sake. The Real Japanese Izakaya Cookbook allows you to recreate over 120 of these classic izakaya dishes in your own kitchen at home. Yokota’s recipes are simple and quick, aimed at working folks who don’t have a lot of time to cook but love trying new and interesting flavors. This book provides clear step-by-step photos and instructions for each dish. The introduction gives guidelines for selecting, pouring and mixing drinks to complement the recipes—and even how to quickly grill and smoke meat to give it that authentic izakaya taste.
The Good Reverend’s Guide to Infused Spirits: Alchemical Cocktails, Healing Elixirs, and Cleansing Solutions for the Home and Bar by Steven Grasse & Sonia Kurtz & Michael Alan (Skyhorse) October 29, 2019 A bottle of rectified alcohol, like The Good Reverend’s Universal Spirit from Tamworth Distilling, is a bottle of possibilities. In these pages, you’ll discover over 100 recipes for infusions, tinctures, cocktails, cordials, elixirs, punches, and even household cleaners. This handbook will teach you to replicate famous liqueurs and classic cocktails, and help you prepare perfect garnishes and celebratory toasts. With step-by-step instructions and photos, you’ll learn processes culinary, scientific, and alchemical to improve everything from your parties to your health. You’ll learn the processes of osmosis and dissolution that create the perfect infusions. You’ll be given the secrets to prep for guests lists of 1 or 100. You’ll be guided through pairing your alcoholic creations with the rhythms of nature. Yes, with a bottle of purified spirits, you’ll be able to purify your own human spirit. These recipes explain not just the flavor benefits of their ingredients, but also the spiritual and supernatural. Discover the meanings of herbs, the ratio of the Fibonacci sequence, and the effects of moon phases, among so much more. Come for the drinks, but stay for the magic.
A Rum Tale: Spirit of the New World by Joseph Piercy (The History Press) November 1, 2019 Steeped in a long, diverse history, rum is a spirit that has meaning in cultures across the globe, from its home in the Caribbean and Barbados, through the ranks of the Royal Navy, to the Australian rum rebellion. Here Joseph Piercy delves into the rich history of rum, from the invasion of the Caribbean to the real pirates of the Caribbean who gave use some of our best known brands of rum today, such as Henry “Captain” Morgan. He explores the legend of Nelson’s blood (whose body was said to be stored in a rum barrel for transport) and the rum-running of U.S. Prohibition, which stoked the Bacardi family’s rise to fame and fortune. As it experiences a long-overdue resurgence in popularity, alongside a fascinating history, Piercy shares his experience of this versatile spirit, listing rums not to miss and delicious rum-based cocktails you can try at home. This is a fun little book that no drinks connoisseur should be without.
Mod Cocktails: Modern Takes on Classic Recipes from the ’40s, ’50s and ’60s by Natalie Jacob (Page Street Publishing) November 5, 2019 From seasoned New York City bartender Natalie Jacob, founder of the blog Arsenic Lace, comes timeless cocktail recipes from the ’40s, ’50s and ’60s, revamped with delightful contemporary flourishes. These unique recipes perfect mid-century and tiki-bar classics, while sprinkling in Natalie’s cutting-edge twists to create heavenly cocktails that marry new and nostalgic flavors. Whether you’re new to bartending, a seasoned professional or simply looking to tap into that swanky mid-century aesthetic, Natalie’s easy instructions and fresh ideas are the perfect guide to your mixology journey.
The Complete Home Bartender’s Guide: Tools, Ingredients, Techniques, & Recipes for the Perfect Drink by Salvatore Calabrese (Sterling Epicure) November 5, 2019 From advice on setting up your home bar and planning a successful cocktail party to selecting the right glass and choosing the right garnish in three easy steps, The Complete Home Bartender’s Guide has it all. You’ll learn industry terminology, must-have ingredients, including the six essential syrups you should make at home, how to choose a juicy lime every time, how to batch cocktails, how to chill glasses if you don’t have room in your freezer, how to create layers in a drink, and the secret to inventing memorable cocktails. Written by award-winning bartender and industry legend Salvatore Calabrese, this indispensable volume covers everything you need to know and provides recipes for hundreds of drinks—from the Algonquin and the Martini to the Negroni and Zombie—as well as new developments in the cocktail world. It will make the perfect addition to your liquor cabinet or bar cart and will help you create picture-perfect drinks every time.
101 Award-Winning Cocktails from the World’s Best Bartenders by Paul Martin (Robinson) November 19, 2019 If you are looking to mix some of the most inspired creations ever developed, the drinks that have swept up the global awards for the last 20 years, the creations of some of the most skilled and inspirational mixologists ever to grace the bars of the world, then this book is for you. 101 Award-Winning Cocktails is a truly unique offering for the cocktail book genre. Each recipe is an award-winning creation from one of the world’s top cocktail mixologists, accompanied by the mixologists profile, the story behind the creation of their recipes, the competition won and a ‘from-the-horse’s-mouth’ guide to recreating their fabulous mixes. Along with stunning full color photographs of each drink, this book opens the door to the hitherto unseen world of the greatest mixologists, sharing for the first time ever, the very finest, award-winning cocktail creations, from the world’s most talented bartending superstars. Written and compiled by Paul Martin, himself a multiple champion and cocktail mixing world-record holder. Paul has drawn on the pool of incredible cocktail mixing talent that has made up his global social circle over the last 30 years. It is his own relationship with these giants of the cocktail world that has led to them sharing their amazing, revered recipes with the general public for the first time ever. (Editor’s note: An original cocktail by GSN editor Blair Frodelius is featured)
Measurements: A Proportional Cocktail Guide by Nick Barclay (NHP Publishing) November 19, 2019 Whatever the season, it is always a good idea to sit back and relax with a cocktail. Graphic designer Nick Barclay has created a stunning anthology of cocktails. This book combines classic recipes with new drink ideas into clear and defined sections. After working on a bar industry magazine and being introduced to the world of cocktails, Nick realized that people love drinking cocktails but not many people know what goes into making them. The design for each cocktail breaks down the ingredients and measures and proportions these out. In this book we see a Nick’s signature style – clean, bold, yet minimal graphical design to showcase the drinks in an alternative and quirky way. The aesthetic for this book is well-designed and the book is the perfect accompaniment for any recipe book collection, art book collection or to have fun with your friends in making some new cocktails.
American Whiskey: Over 300 whiskeys and 30 distillers tell the story of the nation’s spirit by Richard Thomas (Cider Mill Press) December 10, 2019 In American Whiskey, Kentucky-born, internationally recognized whiskey expert Richard Thomas guides readers through the American whiskey renaissance. Featuring over 300 distinctive expressions of whiskeys that embrace both tradition and innovation this book will appeal to obsessive collectors eager to discover the next Pappy Van Winkle as well as those just starting to sample the dynamic flavor profiles of these American spirits. The history of whiskey straddles Kentucky and Tennessee, but American Whiskey proves that today exceptional whiskey is made across the country.
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