Here are 100 books that Bourbon is My Comfort Food fans have personally recommended if you like
Bourbon is My Comfort Food.
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I’m a spirits writer, educator, and judge specializing in bourbon and other American whiskeys based in Louisville, Kentucky. I have authored or co-authored six books on bourbon (including two bourbon cocktail books) and among the publications for which I am a regular contributor are Bourbon+ (where I focus on the biology and chemistry of whiskey making) and American Whiskey Magazine, for which I write whiskey tasting notes and ratings. I am also the past president of The Bourbon Women Association. When I am not writing or conducting private, customized bourbon tastings, I present seminars at bourbon festivals and other bourbon events around the United States.
Quick, name a beverage that has not been derived from or flavored by a plant? Not surprisingly, only water and milk leap to mind. Bestselling author Stewart delves into the natural history and cultivation of scores of plant species with witty and authoritative accounts of how they have been used in coffee, tea, all manner of spirits, wine, and beer. Cocktail recipes are included throughout as well as invaluable cultural context. I loved the bit about sorghum-based baijiu which figured in Nixon’s famous China trip. – “Alexander Haig had sampled the beverage during an advance visit and cabled…’Under no repeat no circumstances should the President actually drink from his glass in response to the banquet toasts.’”
Nixon drank it anyway. Impressive since Dan Rather said it tasted “like liquid razor blades.”
This quirky guide explains the chemistry and botanical history of over 150 plants, trees, flowers and fruits, showing how they form the bases of our favourite cocktails. Amy Stewart offers gardeners growing tips and provides cocktail enthusiasts with 50 drink recipes, as well as a rounded knowledge of the processes and plants which go into popular concoctions.
I’ve been writing about cocktails and spirits for over a decade, often in collaboration with my mixologist husband and co-author, John McCarthy. Our mission is to create delicious, practical cocktail recipes for the home bartender. There are a number of cocktail books out there, but they usually fall into two camps. Novelty books, which are often silly and untested. Or books written by professionals, for professionals, impractical if you don’t have a centrifuge, dehydrator, and 300-odd liqueurs in your home bar. What about the vast middle ground–people who love cocktails, want to make them at home, and learn something while they’re sipping? We believe in finding the best books for them.
Without a doubt, David Wondrich is the preeminent cocktail historian of our time. If that doesn’t sound like a real thing…well, just start reading his work.
No one else has his mastery of our drinking history or a gift for communicating all its twists and turns. Every book he’s written is a great read, but this book is the best jumping-off point, following the story of mid-19th-century bartender Jerry Thomas with colorful tales and excellent recipes.
The newly updated edition of David Wondrich’s definitive guide to classic American cocktails.
Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks--and the ultimate mixologist's guide--in this engaging homage to Jerry Thomas, father of the American bar.
Wondrich reveals never-before-published details and stories about this larger-than-life nineteenth-century figure, along with definitive recipes for more than 100 punches, cocktails, sours, fizzes, toddies, slings, and other essential drinks, along with detailed historical and mixological notes.
The first edition, published in 2007, won a James Beard Award. Now updated with newly discovered recipes and historical information, this…
I’m a spirits writer, educator, and judge specializing in bourbon and other American whiskeys based in Louisville, Kentucky. I have authored or co-authored six books on bourbon (including two bourbon cocktail books) and among the publications for which I am a regular contributor are Bourbon+ (where I focus on the biology and chemistry of whiskey making) and American Whiskey Magazine, for which I write whiskey tasting notes and ratings. I am also the past president of The Bourbon Women Association. When I am not writing or conducting private, customized bourbon tastings, I present seminars at bourbon festivals and other bourbon events around the United States.
This book sits on the easy-to-access shelf right next to my desk. With over 1,000 entries – drink recipes, definitions, bar equipment – it is a handy quick reference guide. The cocktail recipes even include an icon depicting appropriate glassware. It’s especially useful for looking up somewhat obscure ingredients. I’ll admit I didn’t know what Friesengeist was. The Herbsts give the pronunciation [FREET-zhen-gighst] and the definition, “A potent LIQUEUR from Germany. See also MINT-FLAVORED SPIRITS.” The capitalizations are cross-references. Peppered throughout the text are notable quotes, including this one from the great Julia Child, “Forget the cheap white wine; go to beef and gin!”
What's a Dirty Martini? How do you pronounce Cuarenta Y Tres? Which glass do you use for a Stinger? How did the Margarita get its name?
Answers to these questions and thousands more can be found in The Ultimate A-to-Z Bar Guide, a one-stop, user-friendly cocktail guide featuring more than 1,000 drink recipes and 600 definitions for cocktail-related terms.
The Ultimate A-to-Z Bar Guide offers a unique blend of features, including:
Definitions of over 600 cocktail- and drink-related terms, including liqueurs, types of drinks, cocktail jargon, and the etymology of drinks like the Martini and the Fuzzy Navel, all organized…
I’m a spirits writer, educator, and judge specializing in bourbon and other American whiskeys based in Louisville, Kentucky. I have authored or co-authored six books on bourbon (including two bourbon cocktail books) and among the publications for which I am a regular contributor are Bourbon+ (where I focus on the biology and chemistry of whiskey making) and American Whiskey Magazine, for which I write whiskey tasting notes and ratings. I am also the past president of The Bourbon Women Association. When I am not writing or conducting private, customized bourbon tastings, I present seminars at bourbon festivals and other bourbon events around the United States.
While most of my professional drinking involves bourbon, my favorite change-of-pace cocktail is the martini. Lavishly illustrated, the book caught my eye when it was first published more than a quarter-century ago. Also, I had to own a book whose author had the splendidly Wodehousian name, Barnaby Conrad, III. Herein you’ll find photos and quotations of famous martini drinkers, both real and fictional, from Franklin Roosevelt and Dorothy Parker to James Bond and Nick and Nora Charles. Alas, it was published too soon to cite the wonderful scene in the film “Carol” when Cate Blanchett orders “a dry martini with an olive” at lunch. An illustration of two 1930s screen beauties pouring martinis from an Art Deco shaker inspired me to track down an identical specimen at an antiques mall.
A chilled, crystal glass; the purest gin; a touch of dry vermouth--vigorously shaken, not stirred--and a plump, green olive. The martini was and still is more than just a cocktail. Originally mixed in the nineteenth century, it became an American icon in the twentieth, and the favorite drink of such luminaries as Franklin D. Roosevelt, Winston Churchill, Jack London, and Ernest Hemingway. Bernard De Voto called the martini "the supreme American gift to world culture," while H. L. Mencken declared it "the only American invention as perfect as a sonnet."
The first book of its kind to explore the drink's…
I'm an award-winning travel and drinks writer and have worked for National Geographic, The Times, BBC Travel, American Express, AAA, Waitrose Drinks, and many more. My love of spirits and travel led to me starting the Travel Distilled website and I'm the author of Cask Strength, which tells the story of the barrel, and of the travel guides Islay Distilled and Cognac Distilled. I've visited numerous distilleries in the UK, Ireland, USA, France, Greece, Iceland, Sweden, Mexico, and elsewhere. I was persuaded to try drinking vodka for breakfast while touring Siberia. It seemed a good idea at the time but it's not a habit I've kept up.
Stephenson truly is a curious bartender and has written a shelfful of books about cocktails, and cocktail recipes.
My favorite books of his, though, are the more recent ones when he started looking at individual spirits, and not just what you can do with them but how and where they are made. The best is this road trip around the USA, visiting whiskey distilleries large and small, which combines drink writing and travel writing - my own two writing topics!
He visits 50 distilleries, from Vermont to California, including names you'll know, like Jack Daniel's and Jim Beam, and names you need to know, like Leopold Brothers, Wyoming Whiskey, and Garrison Brothers. It's a terrific romp of a read.
"Rigorously researched and richly illustrated...Meticulous in detail and gleeful in its discoveries, this trip is a joyride for any whiskey lover." Publishers Weekly
Buckle up and join bestselling author and whiskey connoisseur Tristan Stephenson on a Stateside tour and learn all there is to know about the finest whiskey and bourbon America has to offer.
Whiskey in America is a regional product that has evolved in different ways and at a differing pace depending on where you go. Tristan Stephenson's road trip enabled him to visit more than 40 unique distilleries, from long-established makers in the states that are the…
While the Bay Area’s impact on the way we eat as a country, being at the forefront of the farm-to-table and seasonal produce movement, cocktails are being equal consideration. Why not? Distilled spirits are agricultural products, the same way wine and beer are, and so it reasons that we would worry about how they are made, their history, and the future. Can cocktails be made in a more sustainable way? Can I use beets in my cocktail? Do spirits have a sense of place? And will applying beer to a wound help it heal (note: it won’t)? Here’s a selection of books that explore the past, present, and possible future of how you drink.
This book was published at the beginning of the cocktail revolution and was instrumental to creating the idea that cocktails could be based on peak season produce in the same way that food is.
Everything from herbs, fruits, and vegetables get featured in a drink. While the book is historically important, it still feels modern, packed with techniques to make the best of the season’s bounty.
A lush, full-color collection of 50 cocktail recipes using organic, sustainable produce, handcrafted ingredients, and local artisanal spirits, from the bar manager at the award-winning Cyrus restaurant.
Inspired by the bounty of Sonoma County's organic farms and local distilleries, Scott Beattie shakes up the cocktail world with his extreme twists on classic bar fare. In ARTISANAL COCKTAILS, Beattie reveals his intense attention to detail and technique with a collection of visually stunning and astonishingly tasty drinks made with top-shelf spirits, fresh-squeezed juices, and just-picked herbs and flowers. In creatively named recipes such as Meyer Beautiful (My, You're Beautiful), Hot Indian…
Noel has over 15 years of experience in the hospitality sector and opened Three Sheets with his brother Max in 2016 to critical acclaim. Specialising in cocktails, the bar has a focus on simple, elegant serves that put the customer first. We were voted as the UK’s best bar at the Class Awards 2019. Three Sheets has also been listed in the World's 50 Best Bars list, rising to number 16. Three Sheets is currently Timeout London's Best Bar.
Ryan is undoubtedly the biggest name in cocktails right now. He has pioneered numerous venues in London and around the world focused on changing the way we think about bars and cocktails.
His book is not only a great entry into the world of cocktails with great classic recipes, but it also showcases interesting flavour combinations and techniques that can be used both in a bar and at home.
"An essential companion and an exciting treat" - Marco Pierre White"Mr Lyan is king of cocktails" - Todd Selby. Cocktails aren't just for fancy nights out and snobby home mixologists. Join award-winning and internationally acclaimed mixologist Mr Lyan (the man behind the White Lyan and Dandelyan bars in London) for cocktail hour as he shows you how 60 innovative and exciting cocktails can be part of your everyday life. Easy to make and beautifully photographed, here you will find a cocktail for every mood and occasion, from sunny day drinks and winter warmers to Friday night cocktails and morning revivers.…
I think I was always meant to write about drinks for a living, it just took me a while to realise. Ever since my Dad gave me a copy of Harry's ABC of Mixing Cocktails as a kid (to look at the cartoonish illustrations) I've been fascinated by these particularly adult delights. I've also followed flavour around all my life like a Loony Tunes figure in the thrall of a beckoning wisp of fragrant steam. Studying this stuff for various drinks industry qualifications has only made that interest grow stronger, and so I take it out on you, dear reader, in the nicest way, of course.
We're back to drinks proper with another feast for the eyes. This book has a deep appeal to me because I've always been a francophile. France has pulled at me from the earliest family holidays through to the years I lived in Paris.
Now, back in London, there's a bittersweet nostalgia in the mix. This book captures a lot of what I miss from those years because it's not just about the drinks but also the culture that surrounds them.
It reminds me that a drink is always an occasion. It doesn't have to be a fancy one either. There's the domestic and quotidian side, too, like preparing a café au lait the French way in one of those ridiculous footed bowls; they're totally useless to drink from yet somehow all the more appealing for it.
TALES OF THE COCKTAIL SPIRITED AWARD® WINNER • IACP AWARD FINALIST • The New York Times bestselling author of My Paris Kitchen serves up more than 160 recipes for trendy cocktails, quintessential apéritifs, café favorites, complementary snacks, and more.
Bestselling cookbook author, memoirist, and popular blogger David Lebovitz delves into the drinking culture of France in Drinking French. This beautifully photographed collection features 160 recipes for everything from coffee, hot chocolate, and tea to Kir and regional apéritifs, classic and modern cocktails from the hottest Paris bars, and creative infusions using fresh fruit and French liqueurs. And because the French…
Noel has over 15 years of experience in the hospitality sector and opened Three Sheets with his brother Max in 2016 to critical acclaim. Specialising in cocktails, the bar has a focus on simple, elegant serves that put the customer first. We were voted as the UK’s best bar at the Class Awards 2019. Three Sheets has also been listed in the World's 50 Best Bars list, rising to number 16. Three Sheets is currently Timeout London's Best Bar.
The Schofield brothers have a combined pedigree that is hard to match having worked in some of the world’s best bars over the past 10-15 years.
Their book is an amazing collection of over 100 classic cocktails brought into the 21st century with contemporary ingredients, finest techniques, and great recommendations of spirits, ice, and garnishes for each cocktail in the book. A must-read for someone looking to delve into classic cocktails.
Shortlisted for the Fortnum & Mason Food and Drinks Awards 2020
'Joe Schofield is rightly known as one of the most creative bartenders of his generation, worldwide.' - Phillip Duff - Director of Education Tales of The Cocktail
'Daniel Schofield has received worldwide recognition amongst his peers whilst working in many cities in Europe, including Paris and London. He is now based in his home city of Manchester with the future holding many exciting projects.'
Internationally renowned bartenders Joe and Daniel Schofield have worked at the some of the best bars in the world, from the American Bar at The…
Nightclubs and country clubs figured in my father’s business distributing snack foods in post-WWII “Steel City,” Pittsburgh, where I was served “Shirley Temple” cocktails in martini glasses alongside my parents’ Manhattans. (To my five- and six-year-old eye, the trophy was the maraschino cherry.) Decades later, teaching American literature in the university, my interest deepened in Jack London’s writing, and my book on him demanded close attention to the history of US cocktails and other drinks. London’s memoir, John Barleycorn, frankly details his drinking and eventual capture by alcohol. As a scholar-researcher, I was “captured” by the backstory of US cocktail culture.
Order a Martini (straight up, or with ice chiming against the glass), then settle with this charming book and the “quintessential cocktail” that merits its own chapter in the imbiber’s US history tour. Grimes wears learning lightly while pointing out the cultural vagaries over four centuries of pleasurable distillation, brewing, and fermentation. Who knew the American Revolution was first fomented in 1700s village taverns? Or that the familiar Gilded Age “Bronx” (named by the Waldorf-Astoria’s master mixologist) was the very first cocktail to use fruit juice?
Author Grimes chides the 1960s Yuppies (a.k.a. young urban professionals) for purist insistence on “imported beer” and “the rarest of single-malt Scotches,” but concludes the country and the cocktail survived and are all the better for it. He gets no argument from me!
The cocktail is as old as the nation that invented it, yet until this entertaining and authoritative account, its story had never been fully told. William Grimes traces the evolution of American drink from the anything-goes concoctions of the Colonial era to the frozen margarita, spiking his meticulously researched narrative with arresting details, odd facts, and colorful figures.
The book includes about one hundred recipes--half of them new for this edition--for both classics and innovations.
