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One of my fondest childhood memories is the holiday parties that my parents threw. Lying in bed I could hear roars of laughter crash the silence and gently ebb as the grownups shared stories and made merry. Later in life, I came to realize how different that kind of drinking is from the frat-boy binging of college and the anxious bracers at singles’ bars. As an adult, I became a Catholic theologian, got married, and had a family of my own. My wife Alexandra and I have relished an evening cocktail together in order to unwind and catch up on each other’s day (Alexandra has homeschooled all six of our children, which is itself a compelling reason to drink daily).
The first book I read by British novelist Kingsley Amis was Lucky Jim, one of the greatest satires on academic life ever written (I do not, however, recommend reading it when you are applying for a teaching position as I foolishly did, since it will mess, mess, mess with your head). Amis enjoyed the drink far more than he should have, earning him the reputation, as he put it, “of being one of the great drinkers, if not one of the great drunks, of our time.” His extensive familiarity with the bottom of a glass bore at least one good fruit. Everyday Drinking is a painfully witty, laugh-out-loud collection of essays and even quizzes on different kinds of alcohol from around the world.
Kingsley Amis was one of the great masters of comic prose, and no subject was dearer to him than the art and practice of imbibing. This new volume brings together the best of his three out-of-print works on the subject: Kingsley Amis in Drink, Everyday Drinking and How's Your Glass? In one handsome package, the book covers a full shelf of the master's riotous and erudite thoughts on the drinking arts: Along with a series of well-tested recipes (including a cocktail called the Lucky Jim) are Amis's musings on The Hangover, The Boozing Man's Diet, The Mean Sod's Guide, and…
One of my fondest childhood memories is the holiday parties that my parents threw. Lying in bed I could hear roars of laughter crash the silence and gently ebb as the grownups shared stories and made merry. Later in life, I came to realize how different that kind of drinking is from the frat-boy binging of college and the anxious bracers at singles’ bars. As an adult, I became a Catholic theologian, got married, and had a family of my own. My wife Alexandra and I have relished an evening cocktail together in order to unwind and catch up on each other’s day (Alexandra has homeschooled all six of our children, which is itself a compelling reason to drink daily).
Will-Weber extensively researched the drinking habits of every U.S. president from George Washington to Barack Obama to compose this outstanding volume. Mint Juleps is brimming with fascinating facts. Did you know that the Carters, who were Southern Baptists, were much heavier drinkers than the Reagans? (Ronald Reagan, who effectively imposed the twenty-one-year drinking age on all fifty states, was the son of an alcoholic and wary of alcohol abuse). I think that I enjoyed the profile of George Washington the most, who not only plotted American independence over a pint or two but distilled his own applejack brandy as well.
Stroll through our country’s memorable moments—from George Washington at Mount Vernon to the days of Prohibition, from impeachment hearings to nuclear weapons negotiations—and discover the role that alcohol played in all of them with Mark Will-Weber’s Mint Juleps with Teddy Roosevelt: The Complete History of Presidential Drinking.
As America transformed from fledgling nation to world power, one element remained constant: alcohol. The eighteenth century saw the Father of His Country distilling whiskey in his backyard. The nineteenth century witnessed the lavish expenses on wine by the Sage of Monticello, Honest Abe’s inclination toward temperance, and the slurred speech of the…
One of my fondest childhood memories is the holiday parties that my parents threw. Lying in bed I could hear roars of laughter crash the silence and gently ebb as the grownups shared stories and made merry. Later in life, I came to realize how different that kind of drinking is from the frat-boy binging of college and the anxious bracers at singles’ bars. As an adult, I became a Catholic theologian, got married, and had a family of my own. My wife Alexandra and I have relished an evening cocktail together in order to unwind and catch up on each other’s day (Alexandra has homeschooled all six of our children, which is itself a compelling reason to drink daily).
Philip Greene is probably the world’s greatest living cocktail historian (how cool is that?). I am personally grateful to him for correcting and guiding my own work. Greene has written several excellent cocktail books. In To Have and Have Another, he canvases Hemingway’s personal preferences as well as the drinks featured in his writings. I hope that Greene one day does something similar with Evelyn Waugh and his novels, though it may fill several volumes.
Ernest Hemingway is nearly as famous for his drinking as he is for his writing. Throughout his collected works, Papa's sensuous explorations of the delights of imbibing engaged both his characters and his readers.
In To Have and Have Another: A Hemingway Cocktail Companion, Philip Greene, cocktail historian, spirits consultant, and cofounder of the Museum of the American Cocktail, offers us a view of Papa through the lens Papa himself preferred—the bottom of a glass.
A bartender’s manual for Hemingway enthusiasts, this revised and expanded volume offers a unique take on Hemingway’s oeuvre that privileges the tastes, smells, and colors…
One of my fondest childhood memories is the holiday parties that my parents threw. Lying in bed I could hear roars of laughter crash the silence and gently ebb as the grownups shared stories and made merry. Later in life, I came to realize how different that kind of drinking is from the frat-boy binging of college and the anxious bracers at singles’ bars. As an adult, I became a Catholic theologian, got married, and had a family of my own. My wife Alexandra and I have relished an evening cocktail together in order to unwind and catch up on each other’s day (Alexandra has homeschooled all six of our children, which is itself a compelling reason to drink daily).
This could be the most bizarre monograph you will ever have on your bookshelf. The subtitle is no lie: for every letter of the alphabet, Zmirak has assembled an entertaining assortment of food recipes, drinking songs, history lessons, wine suggestions, or one of the Ten Commandments impishly explained. In the dedication, Zmirak and contributing author Denise Matychowiak list as their inspirations Pope Benedict XVI, food authors Paula Wolfert and M.F.K. Fisher, and Weird Al Yankovic. Need I say more?
This sequel to the highly-praised Bad Catholic's Guide to Good Living allows you to view Catholic life from a unique perspective. Starting with the wines, beers, and liquors made around the world by monks, the authors explore everything from Irish history to the secrets of the Knights Templar, with drinking games, food, and cocktail recipes, and rollicking drinking songs.
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.
I love the premise of this book. When someone asks us for a cocktail recipe, 90% of the time–or more–it’s because they’re making it for a party. So, an entire book of cocktails already proportioned for a crowd and tested for success when made in bulk just makes sense.
Quite a number of cocktails are actually a pain to make in advance. This book spares you the nuisance of considering those and gets right to the (sophisticated, beautifully crafted) party drinks.
A hip, accessible guide to batch cocktail-making for entertaining, with 65 recipes that can be made hours—or weeks!—ahead of time so that hosts and hostesses have one less thing to worry about as the doorbell rings.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BUZZFEED
As anyone who has hosted a dinner party knows, cocktail hour is the most fun part of the evening for guests—but the most stressful for whomever is in charge of keeping the drinks flowing. The solution, though, is simple: batch it! In this fun collection, Maggie Hoffman offers 65 delicious and creative cocktails…
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.
Most reference books aren’t also entertaining reads. But this book manages to be both.
Written in 1948, it’s an in-depth guide to the taxonomy of classic cocktails–helping you distinguish your Sours from your Daisies–but written with a sense of humor and levity that other books lack. For a look into mid-century American cocktail culture, one of the cocktail world’s true golden ages, this is as good as it gets.
As a commercial sociologist who studies drinking cultures by day and a cocktail lover who partakes in those same cultures by night, I have always been fascinated with the rituals and traditions of hospitality. As a child, my parents disliked taking me to restaurants because my attention would always be focused on the other diners rather than whatever was on my plate. Academically, I am fascinated by the social construction of fact and how the documentation of what we understand to be true in science or history can be heavily influenced by such factors as class, gender, and race. It’s putting these two interests together that led me to research and ultimately write a book on how women have been systematically excluded from the historical record of the cocktail.
From the dawn of cocktails, the opportunities for women to write bartending guides have historically been few and far between. Fortunately, this is now changing with the rise over the last few decades of female bartending talent. Authors Ivy Mix and Lynnette Marrero are up there with the best of them today.
A Quick Drink is a compendium of the recipes contributed by the all-female contestants of their global bartending competition, Speed Rack. It is both a lively read and a rare glimpse into the creative process behind the art of modern mixology.
I particularly love the way the recipes are positioned not only by the obvious category of drink but also by the time, place, ingredient, or mood that originally inspired them and consequently turned them into winners.
More than 100 cocktail recipes from badass women bartenders
Award-winning mixologists Ivy Mix and Lynnette Marrero co-founded Speed Rack, a global all-women bartending competition where competitors show off their talents making both classic and original drinks as quickly as their arms can shake and stir-all in the name of raising money for breast cancer charities. With recipes from Ivy, Lynnette, and more than 80 Speed Rack participants, this book is a manual for making winning cocktails confidently and efficiently at home, based on both what is on your bar cart as well as the occasion, be it a long day…
As a commercial sociologist who studies drinking cultures by day and a cocktail lover who partakes in those same cultures by night, I have always been fascinated with the rituals and traditions of hospitality. As a child, my parents disliked taking me to restaurants because my attention would always be focused on the other diners rather than whatever was on my plate. Academically, I am fascinated by the social construction of fact and how the documentation of what we understand to be true in science or history can be heavily influenced by such factors as class, gender, and race. It’s putting these two interests together that led me to research and ultimately write a book on how women have been systematically excluded from the historical record of the cocktail.
Toni Tipton Martin is one of the leading authorities on the history of food and drink in the United States and on African American influence on culinary traditions in particular. Drawing from her vast private library of Black-authored cookbooks, she has penned several multi-award-winning books inspired by the collection, each of which is a must-read (and indeed partly inspired me to write my own book-about-books).
In her most recent effort, Juke Joints, Jazz Clubs, and Juice, she brings cocktail recipes from these long-forgotten books to life – including many from known and unknown female writers - and expertly weaves them with rich historical details and insightful personal stories. While many of the cocktails were familiar to me, this book really made me appreciate them on a whole new level.
JAMES BEARD AWARD NOMINEE • Discover the fascinating history of Black mixology and its enduring influence on American cocktail culture through 70 rediscovered, modernized, or celebrated recipes, by the James Beard Award–winning author of Jubilee.
A BEST COOKBOOK OF THE YEAR: The Boston Globe, Los Angeles Times, Food Network, Good Housekeeping, Garden & Gun, Epicurious, Vice, Library Journal
Juke Joints, Jazz Clubs, and Juice spotlights the creativity, hospitality, and excellence of Black drinking culture, with classic and modern recipes inspired by formulas found in two centuries’ worth of Black cookbooks. From traditional tipples, such as the Absinthe Frappe or the…
As a commercial sociologist who studies drinking cultures by day and a cocktail lover who partakes in those same cultures by night, I have always been fascinated with the rituals and traditions of hospitality. As a child, my parents disliked taking me to restaurants because my attention would always be focused on the other diners rather than whatever was on my plate. Academically, I am fascinated by the social construction of fact and how the documentation of what we understand to be true in science or history can be heavily influenced by such factors as class, gender, and race. It’s putting these two interests together that led me to research and ultimately write a book on how women have been systematically excluded from the historical record of the cocktail.
Alice Lascelle’s Ten Cocktails is not so much a recipe book as it is a musing on the ten drinks that have defined one woman’s personal journey as a drinks journalist. Part travelogue, part memoir, part historical tour, the book explores the author’s own experiences with drinks while diving into their broader social contexts.
The accounts are meaningful, engaging, and surprisingly entertaining. I particularly loved the description of her British parents’ inadequate storage of ice and the woefully poor gin and tonics they served up as a result. An all too familiar scene from my own household growing up - I now understand why I disliked this drink for so long.
In Ten Cocktails, The Times drinks columnist Alice Lascelles uses ten of her favourite cocktails to distil the stories, recipes and tips she has amassed in more than a decade in pursuit of the mixed drink. Join her as she dodges the washing lines of backstreet Havana in search of the perfect Daiquiri, scours the cocktail bars of Tokyo for the world's best ice carvers, harvests juniper in the hills of Umbria, goes sipping Sazeracs in New Orleans and unearths the mixological secrets of The Savoy.
What makes a G&T glow in the dark? Who threw the world's first cocktail…
I have been a journalist for over a decade, most frequently writing on the subjects of spirits, cocktails, and drinking culture for such publications as the New York Times, Wall Street Journal, Esquire, Playboy, and VinePair. I have written 12 books—6 of them on booze—my latest of which is Dusty Booze: In Search of Vintage Spirits.
So often, booze history has not been carefully written down, and Simonson wanted to ensure that would not be the case when it came to the cocktail renaissance that kicked off in the early 21st century.
Chapter by chapter, he introduces us to the players—bartenders, bar owners, producers, and reps—along with the bars that reinvigorated a nearly-dead American tradition of Martinis, Manhattans, Margaritas, and many more drinks that are now, thanks to them, ubiquitous everywhere on the globe.
A narrative history of the craft cocktail renaissance, written by a New York Times cocktail writer and one of the foremost experts on the subject.
A Proper Drink is the first-ever book to tell the full, unflinching story of the contemporary craft cocktail revival. Award-winning writer Robert Simonson interviewed more than 200 key players from around the world, and the result is a rollicking (if slightly tipsy) story of the characters—bars, bartenders, patrons, and visionaries—who in the last 25 years have changed the course of modern drink-making. The book also features a curated list of about 40 cocktails—25 modern classics,…
