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See below for a selection of the latest books from Beverages category. Presented with a red border are the Beverages books that have been lovingly read and reviewed by the experts at Lovereading. With expert reading recommendations made by people with a passion for books and some unique features Lovereading will help you find great Beverages books and those from many more genres to read that will keep you inspired and entertained. And it's all free!
This comforting collection of over 75 recipes for warming drinks will carry you through the cold days and darker nights of the winter. There are Soothing recipes to curl up with in front of the fire such as a Cinnamon and Clementine Hot Chocolate and Chai Tea Latte. Restorative recipes include Spiced Winter Tea - especially reviving after a long winter's walk. For a fortifying tipple try a Hot Buttered Rum or a punchy Penicillin which combines Scotch with lemon, honey and ginger - the perfect winter warmer to soothe sore throats. There are a host of festive recipes including a Gingerbread Spiced Hot Chocolate, a classic Eggnog and spiced Mulled Wine as well as cocktails such as Espresso Martinis and Festive Fizz sure to pep up any wintertime gathering.
Across this nation, in breweries, liquor stores, bars, and even our own homes, we're being stripped of our most basic boozy rights. Thanks to Prohibition and its 100-year hangover, some of the most outdated, bizarre, and laughably loony laws still on the books today center around alcohol and how we drink it. In New Mexico, $1 margaritas are illegal. In Utah, cocktails must be mixed behind a barrier called the Zion curtain. And forget about happy hour in Massachusetts--the state banned it in 1984. But we don't have to stand down and dry up--it's time to take to liquid protest. Created by the nation's leading alcohol policy expert, Give Me Liberty and Give Me a Drink! combines the thirst-inducing pleasure of trivia with 65 recipes for classic and innovative cocktails. So arm yourself with a mezcal-based One Pint, Two Pint, inspired by Vermont's ban on beer pitchers, or The Boiling Point, a beer cocktail that is highly illegal in Virginia, and get ready to drink your way to a revolution on the rocks.
The Sazerac ranks among the most famous drinks of a city famous for its drinking, but where did the classic New Orleans cocktail originate? Drinks journalist Tim McNally dives into the history of the Sazerac in a lively chronicle that ranges from a family-owned Cognac company in France, to an ingredient created by a New Orleans pharmacist, to a spirit once banned on three continents, to the renowned Playboy Clubs of the 1970s, which helped revitalize the enjoyment of complex, elegant mixed drinks. Among the many significant developments in the life of the Sazerac was its designation in 2008 as the official cocktail of the city of New Orleans. When the Sazerac made its first appearance in the mid-1800s, the very concept of a cocktail (though not the word) was still new. Bartenders did not spend much time combining multiple ingredients for a single drink, and when they did, they felt no impulse to give it a name. But the Sazerac was unique. It combined a specific Cognac named Sazerac de Forge et Fils with Creole pharmacist Antoine Peychaud's much-beloved brand of bitters, plus a sugar cube-all of which were stirred and strained into a drink glass coated with absinthe. The making of the drink provided the comfort and enjoyment of a social ritual, and the Sazerac became both a delicious beverage in its own right and a marker of the city's unique alcohol culture. With a spirited blend of history, cocktail trivia, and recipes, The Sazerac uncovers the true story of one of New Orleans's most long-lived and iconic beverages.
Cocktail alchemy-the sweet, sour, bitter, booze-is magic in the hands of self-taught mixologist Natalie Migliarini. Sure, her story is the classic girl-quits-job-to-pursue-passion-(cocktails)-starts-website-(Beautiful Booze)-leads-to-book-(yes, this one) . But these beautiful drinks are the result of a real immersion in the craft of building cocktails. Based on a solid foundation of research and feel for cocktail trends, Beautiful Booze is an instant classic. Readers can prepare these drinks at home, using available ingredients and simple tools. Great cocktails elevate every occasion from ordinary to amazing. Here you'll find recipes for mainstays like the Bloody Mary Bar Cart, as well as old-made-new cocktails like a Creme de la Colada, Limoncello Daiquiri and Lavender Fizz. Vibrant photographs make reading this book almost as much fun as mixing its drinks.
The hamlet of Worthing began to develop as a fashionable seaside resort during the late eighteenth century. It attained town status in 1803 when its administration was invested in a board of commissioners that first met at the Nelson Hotel. Inns of greater antiquity were the White Horse at West Tarring, the Maltsters Arms at Broadwater and the Anchor in Worthing High Street. Other well-established pubs, such as the town centre Warwick and the Cricketers at Broadwater, began as basic beer retailers and brewing victuallers of the early Victorian period. Several pubs in the area are of architectural interest. The ornate Grand Victorian opened in 1900 as the Central Hotel, the half-timbered design of the Thomas a Becket (1910) was in homage to the nearby medieval Parsonage Row cottages, while the imposing Downlands was built in 1939 in the classic roadhouse style. Worthing Pubs takes us on a fully illustrated tour of the historical hostelries in the district, yet also acknowledges how the local drinking culture has been shaped by the contemporary craft-beer bar and the burgeoning micropub scene.
Did you know that bourbon must be made in America and aged for at least two years in new American oak barrels that are charred on the inside? In this spirited little cookbook, Kathleen Purvis explores the history, mythology, and culinary star power of this quintessential southern liquor. On the scene in Kentucky, home to most bourbon makers, she reports on the science and love behind the liquor's long, careful production. Featuring both classic and cutting-edge cocktails, the cookbook ranges well beyond beverages to present bourbon as a distinct ingredient in appetizers, entrees, side dishes, and desserts. From Classic Mint Julep to Bourbon-Ginger Grilled Pork Tenderloin to Pecan Bourbon Balls to Bourbon-Chicken Liver Pate, the 54 recipes in Bourbon are punctuated by Purvis's wicked sense of humor. Did you know that even the taxman takes a cut from the angel's share that evaporates from bourbon barrels? |Did you know that bourbon must be made in America and aged for at least two years in new American oak barrels that are charred on the inside? In this spirited little cookbook, Kathleen Purvis explores the history, mythology, and culinary star power of this quintessential southern liquor. On the scene in Kentucky, home to most bourbon makers, she reports on the science and love behind the liquor's long, careful production. Featuring both classic and cutting-edge cocktails, the cookbook ranges well beyond beverages to present bourbon as a distinct ingredient in appetizers, entrees, side dishes, and desserts.