Punch: The Delights (and Dangers) of the Flowing Bowl

Acclaimed cocktail expert and historian David Wondrich takes readers on a raucous guided tour of all things punch-a tour that starts with some very lonely British sailors and swells to include a cast of lords and ladies, admirals, kings, presidents, poets, pirates, novelists, spies, and other inimitable characters. And of course, authentic recipes appear throughout, with notes for the modern punch-maker.

It is a tale only Wondrich can tell-and it is sure to delight, inform, and inspire the mixologist in everyone who reads it, from veteran drink connoisseurs to absolute beginners.

Source: David Wondrich PUNCH Book on Amazon

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Japanese Cocktails Book by Yuri Kato

Japan has a rich history in spirits and the country’s expert mixologists have shown the world a deft hand at preparing delicious drinks. Today, this tradition is experiencing a renaissance in the form of classic cocktails that have become popular around the globe. Now, a new guide from Suntory, one of the world’s leading wine and spirits companies, brings the country’s exciting spirits story to life. Brimming with unexpected and exotic combinations, JAPANESE COCKTAILS by Yuri Kato showcases the sophistication, adventure and cosmopolitan sparkle of the nation’s varied drinks.

Spirits industry expert and publisher of CocktailTimes.com, Kato explores Japan’s cocktail heritage, collecting more than 60 recipes from classics to signature creations with a modern twist. Authentic recipes in chapters devoted to sake, shochu and Japanese whisky allow at home mixologists to re-create such favorites as Sake Eggnog, the Zentini, or the Echo Julep. Yuri’s own original creations, are crafted in keeping with the spirit of Japanese cocktail culture and infused with other ingredients such as vodka, rum and tequila. New concoctions range from the Lady Godzilla and Melon Cream Soda, made with premium melon liqueur, to the fragrant and tart Yuzu Mojito and the Red Eye, made with Japanese beer.

SOURCE: Yury Kato’s Website

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Left Coast Libations (LCL) is a new book featuring original profiles of fifty of the Left Coast’s most brilliant bartenders, from Los Angeles to Vancouver. Like any good cocktail book, LCL presents the reader with original cocktail recipes, described with enough clarity and detail to be re-created at home. But in addition to this, LCL aims to promote the efforts and talents of the bartenders who give their lives to the service of these drinks. LCL illuminates the notion that the creation of cocktails is a never ending creative process, and that any recipe book is merely the tip of the iceberg. It encourages the reader to seek out these bartenders who have taken the craft to another level, appreciate both their creativity and their dedication, and allow inspiration to wash over them. In doing so, LCL offers the reader not only a book of recipes, but a portal into a community.

LCL is a labor of love, created by the seat of our collective pants, developed through hard work and love, and with the aid of generous help from many good people along the way. Without much of a budget to speak of, without benefactors in lofty places, the book was put together step by step, piece by piece, with our own loving hands. So you see, Left Coast Libation is more than a cocktail book, it’s a grassroots movement, populated by bartenders and the nerds who love them. Join us, if you will.

(source: LCL Website)

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Scott Beattie’s “Artisanal Cocktails” Book

IT: I drinks di Beattie hanno l’approccio del “chilometro zero”: quelli che prepara al bar del Cyrus in gran parte vedono l’utilizzo di ingredienti provenienti dai giardini e alberi di agrumi dei “vicini di casa”. Tali ricette sono incluse nel libro. Ma che cosa si fa se non si vive in California e non si ha accesso a tali prodotti? Ecco quando la sua tecnica e suggerimenti si rivelano utili. Beattie da istruzioni su come effettuare sciroppi speziati, bucce di agrumi candite, spume, crustas, frutta e verdura in salamoia. Non troverete queste ricette in altri libri di cocktails. I consigli su questo libro serviranno ad aiutare a sviluppare drinks con prodotti di provenienza prettamente locale.

ENG: Beattie’s drinks take the hyper-local approach: The ones he makes at the bar at Cyrus largely come from ingredients sourced from neighbors’ gardens and citrus trees. Those recipes are included in the book. But what if you don’t live in California? That’s when the technique tips come in handy. Beattie gives instruction on how to make spiced syrups, candied citrus peels, foams, rims, and pickled fruits and vegetables. You won’t find those in other cocktail books. Not only does this book with its recipes instruct people to make the ultimate West Coast cocktails, its advice will help people around the country develop hyper-local drinks with different local produce sourced wherever they are.

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Woody’s Liquid Kitchen

It is a wonderful book from master cocktail maker, bartender to the world’s rich and famous and bar flaring champion Hayden Wood. With over 200 original recipes spread over 360 pages, beautifully photographed, this book is destined to be the hit of the Christmas/new year party season and companion to everyone’s favourite cook book.

But it’s not all about sexy cocktails and slippery martini’s, Woody gives a healthy dose of goodness with chapters on juicing and blending, an exploration of tea, a range of infused waters plus milkshakes and tasty coffee’s.
Packed with secrets that bartenders have kept to themselves for years, Woody uncovers a treasure chest of techniques for mixing, shaking and preparing stunning drinks.

You can find it here

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