IACP AWARD WINNER • Indulge your thirst for new ways to enjoy tequila and mezcal with 60+ recipes for agave cocktails from a James Beard Award–nominated author and New York Times spirits writer. From riffs on classics such as the Mezcal Mule and Oaxaca Old-Fashioned to new favorites such as Naked and Famous or Smoke and Ice, discover how to use mezcal and tequila to create cocktails in nearly every classic cocktail formula—from flip to sour to highball—that highlight the smoky, edgy flavors of these unique and popular spirits. Robert Simonson, author of The Old-Fashioned and The Martini Cocktail, covers a broad range of flavors with doable, delicious recipes that are easy to assemble, most only requiring three or four ingredients. This comprehensive, straightforward guide is perfect for tequila and mezcal enthusiasts looking for creative ways to enjoy agave spirits more often and in more varied ways—or for anyone who just likes to drink the stuff.
Mezcal and Tequila Cocktails is an evocative collection of more than 60 mezcal and tequila cocktail recipes! What do you know about Mezcal? You may know that tequila is a type of mezcal, or that mezcal is more intensively handcrafted than almost any other spirit, making it a true farm-to-table drink. This book will make you an expert on the beverage before there’s a Mezcal bar on every city corner. If the 2010s belonged to artisan absinthe cocktails, the 2020s are sure to be the age of agave! With an elegant silver foil hardcover and 40+ gorgeous photographs, this recipe book features over 60 recipes for craft cocktails made with the previously hard-to-find spirit, such as: the Mezcal Negroni the Cactus Flower Mezcalita Oaxaca Old Fashioned Killer Bee Marrakesh Express Plus, easy recipes for gorgeous craft cocktail ingredients, from syrups to garnishes! Though it isn’t as ubiquitous as vodka or whiskey, mezcal is actually very easy to work with, as its flavor pairs beautifully with so many ingredients! Mezcal Cocktails shares the rich and fascinating history of mezcal and tequila, all while making mezcal the go-to staple of your home bar.
NOMINATED FOR THE 2018 JAMES BEARD FOUNDATION AWARD IN BEVERAGES! Emma Janzen is your guide to the bartender's best kept secret, the spirit everyone has been missing out on and it's called Mezcal. See what sets this cousin of tequila apart from the rest of the pack. Produced in Mexico for centuries but little known elsewhere until recent years, mezcal has captured the imagination of spirits enthusiasts with its astonishing complexities. And while big liquor is beginning to jump aboard the bandwagon, most mezcal is still artisanal in nature, produced using small-batch techniques handed down for generations, often with agave plants harvested in the wild. â??Join author Emma Janzen through Mezcal as she presents an engaging primer on all things related to the spirit; its long history, the craft of distilling it, and a thorough guide to many of the most common agaves used in production and how they shape the resulting spirit. In addition, top mezcal bars across the United States and Mexico contribute a selection of nearly fifty cocktails that accentuate its distinguishing qualities. Beautifully produced and authoritatively written, Mezcal is the definitive guide to exploring and unraveling the mysteries of this extraordinary handcrafted spirit. An Editors’ Pick for Amazon Best Books of the month of July 2017.
Even the world’s most fun drink has a serious side. Look beyond that naughty reputation and become an agave-based beverage connoisseur with this book that delivers over 40 delicious, cheeky and surprisingly sophisticated cocktail recipes. Even the world’s most fun drink has a serious side. Look beyond that naughty reputation and become an agave-based beverage connoisseur with this book that delivers over 40 delicious, cheeky, and surprisingly sophisticated cocktail recipes. It’s the perfect accompaniment to a Mexican meal full of spicy flavors and the ideal fuel for dancing the night away. Made from the fermented juice of the agave plant, this spirit, along with its trendy cousin mezcal, has a complex yet light flavor, which is perfect in cocktails. Premium quality versions are becoming readily available, especially for the discerning cocktail drinker—the simple rule is the higher the percentage of agave, the better. Learn about the proud heritage of agave-based spirits from expert Jesse Estes. Start with a margaritas, choose from a Pink Pomegranate to a Greener Pastures, and then try something longer such as a Hibiscus Highball or Mezcal Mule. If you prefer something a little more moody, try a Fallen Angel or brace yourself for a Tequila Smash. Finally, unleash your wild side with an Under the Volcano!
JAMES BEARD AWARD WINNER • An illustrated collection of nearly 300 cocktail recipes from the award-winning NoMad Bar, with locations in New York, Los Angeles, and Las Vegas. 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.
Originally published in 1937 by the United Kingdom Bartenders Guild, Cafe Royal Cocktail Book compiled by William J Tarling offers a rare glimpse into the wide array of drinks offered in London bars between the two world wars. Tarling, head bartender at the Cafe Royal during had two goals. He wanted to extend this resource to consumers. He also wanted to raise funds for the United Kingdom Bartenders Guild Sickness Fund and the Cafe Royal Sports Club Fund. Thus, he drew from the recipes previously compiled for Approved Cocktails, and added more of his own. He also collected many more original recipes from his contemporaries. The result was an outstanding and timely book. It did more than gather recipes, it captured a boom time in the history of cocktails, glass by glass. Sadly, there was only one printing and it became an unobtainable rarity, locking away a time capsule of drinks and knowledge. Reproduced in collaboration with the UKBG, Exposition Universelle des Vins et Spiritueux, and Mixellany Limited, this facsimile edition unlocks that knowledge for a new generation of consumers and bartenders around the world. Within these pages are some of the earliest known recipes for drinks made with tequila and vodka as well as memorable concoctions made with absinthe and other recently revived ingredients-an essential addition to every cocktail book library.
In this groundbreaking and deeply personal book, Ron Cooper—a leading voice in the artisanal mezcal movement, and the person largely responsible for popularizing the spirit in the United States—shares everything he knows about this storied, culturally rich, and now hugely in-demand spirit, along with 40 recipes. In 1990, artist Ron Cooper was collaborating with craftspeople in Oaxaca, Mexico, when he found mezcal—or, as he likes to say, mezcal found him. This traditional spirit was virtually unknown in the United States at the time, and Cooper founded Del Maguey Single Village Mezcal in order to import it. Finding Mezcal recounts Cooper's love affair with the spirit and the people who make it; its meteoric rise in popularity; and the delicate balance between sharing mezcal with the world and facilitating its preservation. Each chapter introduces a new mezcal, its producer, and its place of origin, while also covering mezcal production methods and the botany of the maguey (aka agave) plant, from which mezcal is distilled. Featuring 40 recipes developed for Del Maguey by chefs and bartenders from around the world, the book is copiously illustrated with photographs, as well as Cooper's artwork and that of his friend Ken Price, who illustrated Del Maguey's now-iconic labels.
When the women behind the popular blog Three Many Cooks gather in the busiest room in the house, there are never too many cooks in the kitchen. Now acclaimed cookbook author Pam Anderson and her daughters, Maggy Keet and Sharon Damelio, blend compelling reflections and well-loved recipes into one funny, candid, and irresistible book. Together, Pam, Maggy, and Sharon reveal the challenging give-and-take between mothers and daughters, the passionate belief that food nourishes both body and soul, and the simple wonder that arises from good meals shared. Pam chronicles her epicurean journey, beginning at the apron hems of her grandmother and mother, and recounts how a cultural exchange to Provence led to twenty-five years of food and friendship. Firstborn Maggy rebelled against the family’s culinary ways but eventually found her inner chef as a newlywed faced with the terrifying reality of cooking dinner every night. Younger daughter Sharon fell in love with food by helping her mother work, lending her searing opinions and elbow grease to the grueling process of testing recipes for Pam’s bestselling cookbooks. Three Many Cooks ladles out the highs and lows, the kitchen disasters and culinary triumphs, the bitter fights and lasting love. Of course, these stories would not be complete without a selection of treasured recipes that nurtured relationships, ended feuds, and expanded repertoires, recipes that evoke forgiveness, memory, passion, and perseverance: Pumpkin-Walnut Scones, baked by dueling sisters; Grilled Lemon Chicken, made legendary by Pam’s father at every backyard cookout; Chicken Vindaloo that Maggy whipped up in a boat galley in the Caribbean; Carrot Cake obsessively perfected by Sharon for the wedding of friends; and many more. Sometimes irreverent, often moving, always honest, this collection illustrates three women’s individual and shared search for a faith that confirms what they know to be true: The divine is often found hovering not over an altar but around the stove and kitchen table. So hop on a bar stool at the kitchen island and join them to commiserate, laugh, and, of course, eat! Praise for Three Many Cooks “This beautiful book is a stirring, candid, powerful celebration of mothers, daughters, and sisters, and of family, food, and faith. The stories are relatable and real, and are woven perfectly with the time-tested, mouthwatering recipes. I loved every page, every word, and am adding this to the very small pile of books in my life that I know I’ll pick up and read again and again.”—Ree Drummond, New York Times bestselling author of The Pioneer Woman Cooks
“The cocktail book you’ve always wished you had” (Food52), featuring sixty of the most delicious—and elegantly simple—drinks of all time. JAMES BEARD AWARD FINALIST • “Testament to the unbounded potential of simplicity.”—Boston Globe 3-Ingredient Cocktails is a concise history of the best classic cocktails, and a curated collection of the best three-ingredient cocktails of the modern era. Dip into this collection of triumphal triptych cocktails, featuring: • Sours (Tom Collins; Bee’s Knees; Sidecar) • Highballs (Dark ‘n’ Stormy; Harvey Wallbanger) • Improved classics (Manhattan; Negroni; Japanese Cocktail) • Other cocktails (Mint Julep; Grasshoper; White Russian) • And more! With all of these delicious drinks—and the accompanying mouthwatering photography—you’re sure to find a new favorite with 3-Ingredient Cocktails.
"A new generation of Mexican master distillers is producing tequila and mezcal with great pride and care. This comprehensive guide is your opportunity to discover the long history of both spirits, dating back to the Aztecs. Find out more about the versatility, the extremely meticulous production processes and the flavour profiles of these wonderful spirits. What is the best way to drink your tequila: pure or in a cocktail? How are these spirits produced and what are the differences between the various types of tequila? Tequila & Mezcal gives tequila-lovers answers to all these questions and offers a convenient classification of the various types of tequila, gives you tips about the best tequila bars, and offers several original recipes to provide a taste of Mexico in your glass and on your plate. This compendium by Isabel Boons, culinary journalist and co-autor of Gin & Tonic, and Kobe Desmet, the first and only Belgian officially certified as a Tequila Master, is a tribute to pure tequila and mezcal."--Back cover.
