Random House New Releases - Cooking - Bartending

Gin Vodka Tequila by Brian Lucas

2013-11-05T00:30:00-05:00

Gin Vodka Tequila 150 Contemporary and Classic Cocktails
Written by Brian Lucas

Hardcover | Duncan Baird Publishers | Cooking - Wine & Spirits; Cooking - Bartending; Cooking - Beverages | $19.95 | 978-1-84899-201-6 (1-84899-201-7)

With more than 150 stylish recipes plus a fact-packed introduction to the ingredients and equipment you need to set up and stock your own home bar, Gin Vodka Tequila is the ultimate home cocktail recipe book. GVT is divided into chapters on the three key base spirits and offers a range of traditional favorites alongside the most contemporary mixes around. There's at least one cocktail guaranteed to suit your every possible mood. If you're heading out for a night on the town, look no further than the Vodka Martini. If you simply want to kick back with some friends, treat yourself to a sophisticated Mad Men-inspired Gimlet. Interspersed throughout the book are 10 "Cocktail Classics" - from the Bramble to the Bloody Mary; the Tom Collins to the Tequila Sunrise. Whatever the occasion, GVT offers a simple, no-nonsense approach to rustling up something special. A bonus section provides essential tips on matching every recipe with the appropriate glass.

The Schiller's Liquor Bar Cocktail Collection by Keith McNally

2013-10-29T00:30:00-05:00

The Schiller's Liquor Bar Cocktail Collection Classic Cocktails, Artisanal Updates, Seasonal Drinks, Bartender's Guide
Written by Keith McNally

eBook, 384 pages | Clarkson Potter | Cooking - Bartending; Cooking - Wine & Spirits; Cooking - Beverages | $11.99 | 978-0-7704-3519-6 (0-7704-3519-X)

The Schiller's Liquor Bar Cocktail Collection by Keith McNally

2013-10-29T00:30:00-05:00

The Schiller's Liquor Bar Cocktail Collection Classic Cocktails, Artisanal Updates, Seasonal Drinks, Bartender's Guide
Written by Keith McNally

Boxed Set, 384 pages | Clarkson Potter | Cooking - Bartending; Cooking - Wine & Spirits; Cooking - Beverages | $19.95 | 978-0-8041-3723-2 (0-8041-3723-4)

Storied Sips by Poul Lange

2013-10-08T00:30:00-05:00

Storied Sips Evocative Cocktails for Everyday Escapes, with Recipes
Written by Erica Duecy
Illustrated by Poul Lange

Hardcover, 208 pages | Random House Reference | Cooking - Wine & Spirits; Cooking - Entertaining; Cooking - Bartending | $22.99 | 978-0-375-42621-6 (0-375-42621-3)

Take a trip in a sip, a journey through time and place via the cocktail glass. The libations in this intoxicating collection span some 200 years, from Europe to the Far East, and they're the drinks with the best tales to tell. Because--without a backstory--a cocktail is nothing more than spirits and mixers. But spike that drink with an anecdote about the people, places, and circumstances that influenced its creation, and imbibers are instantly transported. Step into a British officer's club in 1920s Burma to try the Pegu Club, disembark in colonial Bermuda to sample the original Dark & Stormy, or join F. Scott Fitzgerald and Cole Porter at The Ritz Hotel in Paris for a Royal Highball, among the many spirited adventures between these covers.

The book itself is like a classic cocktail, with its iconic, vintage appeal. Mixed media illustrations by award-winning Danish artist Poul Lange feature vintage bottle labels, postcards, and magazine images. The illustrations are matched with simple recipes and deeply researched backstories for a new look at the world's most iconic cocktails.

More than a sum of its parts, Storied Sips is a book about living the good life, treating oneself to a dash of civilized escapism at the end of a busy day. Truly, there's nothing like a cocktail to strip away the dullness of the mundane, gilding an evening with a heightened glow, or adding cultured flair to a get-together with friends. Organized from light-bodied quenchers to rich, complex warmers, Storied Sips makes it easy to find cocktail inspiration any time of the year.

Storied Sips by Erica Duecy

2013-10-08T00:30:00-05:00

Storied Sips Evocative Cocktails for Everyday Escapes, with Recipes
Written by Erica Duecy

eBook | Random House Reference | Cooking - Wine & Spirits; Cooking - Entertaining; Cooking - Bartending | $14.99 | 978-0-375-42622-3 (0-375-42622-1)

The Cocktail Lab by Tony Conigliaro

2013-07-16T00:30:00-05:00

The Cocktail Lab Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes
Written by Tony Conigliaro

Hardcover, 224 pages | Ten Speed Press | Cooking - Wine & Spirits; Cooking - Bartending; Cooking - Professional | $29.99 | 978-1-60774-567-9 (1-60774-567-4)

From the U.K.'s preeminent bartender and one of the leading authorities on "modernist mixology" comes this collection of 60 revolutionary cocktails, all grounded in the classics but utilizing technologies and techniques from the molecular gastronomy movement.

The right cocktail is more than just a drink. It's the perfect combination of scent, color, sound, and taste. Utilizing a broad spectrum of influences—including gastronomy, perfumery, music, art, and design—Tony Conigliaro has established himself as one of the most innovative and thought-provoking mixologists in the world. In The Cocktail Lab, Tony presents his best and boldest creations: drinks like the Vintage Manhattan, Dirty Martini by the Sea, and Cosmo Popcorn.

These recipes will not only redefine your understanding of what a cocktail can be; they will also inspire you to become a more confident and creative drink maker.

The Cocktail Lab by Tony Conigliaro

2013-07-16T00:30:00-05:00

The Cocktail Lab Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes
Written by Tony Conigliaro

eBook, 224 pages | Ten Speed Press | Cooking - Wine & Spirits; Cooking - Bartending; Cooking - Professional | $15.99 | 978-1-60774-568-6 (1-60774-568-2)

From one of the world's leading authorities on "modernist mixology" comes this revolutionary new approach to drink-making, with more than sixty recipes for wildly creative, genre-bending cocktails.

The right cocktail is more than just a drink. It's the perfect combination of scent, color, sound, and taste. Utilizing a broad spectrum of influences—including gastronomy, perfumery, music, art, and design—Tony Conigliaro has established himself as one of the most innovative and thought-provoking mixologists in the world. In The Cocktail Lab, Tony presents his best and boldest creations: drinks like the Vintage Manhattan, Dirty Martini by the Sea, and Cosmo Popcorn.

These recipes will not only redefine your understanding of what a cocktail can be; they will also inspire you to become a more confident and creative drink maker.

Caribbean Cocktails by Kristen Brochmann

2013-06-25T00:30:00-05:00

Caribbean Cocktails
Written by Jennifer Trainer Thompson
Photographed by Kristen Brochmann

eBook, 144 pages | Ten Speed Press | Cooking - Bartending | $11.99 | 978-0-307-79125-2 (0-307-79125-4)

With Jennifer Trainer Thompson's CARIBBEAN COCKTAILS, escape to an island paradise is just an ice cube's throw away. You'll find yourself in libation nirvana with this thirst-quenching collection of over 60 delicious cocktail recipes, including Mojitos and Le ti' Punch, tangy tequila quenchers, and refreshing non-alcoholic concoctions. Pair your tasty tonics with tropical appetizers such as Papaya and Lobster Salad or Caribbean Samosas with Coconut and Ginger Mojo, and you'll soon be sailing the seas of your next great island holiday.

With recommendations for purchasing mixers and practical advice on equipment and glasses.

Sixty recipes for classic and contemporary cocktails like the Tortuga, Gingerita, and Sticky Wicket, and 25 appetizer recipes guaranteed to heat up your next party.Reviews“Create your own fantasy island.” —Kansas City Star “Relax with her breezy style of writing, fun drinks, appetizer recipes and tempting photographs.”—Chicago Sun Times

From the Trade Paperback edition.

Make Your Own Soda by Lynn Marie Hulsman

2013-05-07T00:30:00-05:00

Make Your Own Soda Syrup Recipes for All-Natural Pop, Floats, Cocktails, and More
Written by Anton Nocito and Lynn Marie Hulsman

Trade Paperback, 144 pages | Clarkson Potter | Cooking - Beverages; Cooking - Beverages (non-alcoholic); Cooking - Bartending | $14.99 | 978-0-7704-3355-0 (0-7704-3355-3)

Sweet-tart lime. Bright cherry. Creamy vanilla.

Natural sodas are vibrantly flavored with the zing of just-squeezed citrus juice, the sweetness of ripe berries, or the subtle perfume of fresh herbs. And with the popularity of countertop appliances that turn tap water into sparkling water, it’s easier than ever to make the real thing in your own kitchen: simply mix a fresh soda syrup with bubbly water for a drink that’s as sweet (or not) as you like—minus any artificial colors, flavors, or sweeteners.
In Make Your Own Soda, you’ll find 70 recipes for all-natural syrups with unique, artisanal flavors like pineapple, lemongrass, and hibiscus, as well as old-time favorites like ginger, sarsaparilla, and grape. You’ll also find great ways to use homemade syrups to create soda fountain classics (Chocolate Egg Cream), great cocktails (Lovage Gin Fizz), and hot drinks (Hot Apple Spice Cup), all as delicious as they are distinctive.

Make Your Own Soda by Lynn Marie Hulsman

2013-05-07T00:30:00-05:00

Make Your Own Soda Syrup Recipes for All-Natural Pop, Floats, Cocktails, and More
Written by Anton Nocito and Lynn Marie Hulsman

eBook, 144 pages | Clarkson Potter | Cooking - Beverages; Cooking - Beverages (non-alcoholic); Cooking - Bartending | $10.99 | 978-0-7704-3356-7 (0-7704-3356-1)

Cowboy Cocktails by Rhonda Hole

2012-09-18T00:30:00-05:00

Cowboy Cocktails Boot Scootin' Beverages and Tasty Vittles from the Wild West
Written by Grady Spears and Brigit Legere Binns
Photographed by Rhonda Hole

eBook, 144 pages | Ten Speed Press | Cooking - Wine & Spirits; Cooking - American - Southwestern States; Cooking - Bartending | $10.99 | 978-0-307-81536-1 (0-307-81536-6)

Cowboys may be tough and gritty, but their beverages can be as smooth and refreshing as a mornin' sunrise. "Fishin' with a Worm," "Drugstore Cowboy Shake," "Branding Iron" -- these are just a few of the thirst-quenching libations served up in COWBOY COCKTAILS, the best drink collection this side of the muddy Mississippi. Step into the world of hot days, hard work, and dusty afternoons, and treat yourself to a bona fide cowboy cocktail straight from the heart of Texas. This is the perfect partner to the cookbook A COWBOY IN THE KITCHEN by Grady Spears.

From the Trade Paperback edition.

A Taste for Absinthe by Liza Gershman

2012-07-18T00:30:00-05:00

A Taste for Absinthe 65 Recipes for Classic and Contemporary Cocktails
Written by R. Winston Guthrie and James F. Thompson
Photographed by Liza Gershman
Foreword by Dale DeGroff

eBook, 176 pages | Clarkson Potter | Cooking - Wine & Spirits; Cooking - Bartending; Cooking - History | $13.99 | 978-0-7704-3431-1 (0-7704-3431-2)

Absinthe’s renaissance is quickly growing into a culinary movement. The “Green Fairy” is now showing up on cocktail menus at chic restaurants around the country. A Taste for Absinthe celebrates this storied and complex liquor by bringing you 65 cocktail recipes from America’s hottest mixologists to enjoy as you discover the spirit that has fascinated artists, musicians, and writers for centuries.

Absinthe expert R. Winston Guthrie shares the intriguing history of this famous beverage and a wide range of absinthe cocktails crafted by celebrated bartenders such as Jim Meehan of New York’s PDT, Erik Adkins of San Francisco’s Slanted Door, and Eric Alperin of The Varnish in Los Angeles. In addition to the recipes—such as the Salute to Sazerac (with rye whiskey, Angostura bitters, and lemon peel) and the Green Goddess (fresh basil leaves, cucumber vodka, simple syrup, line juice, and fresh thyme)—you will find:

- a primer on the accoutrements (spoons, glasses, fountains) for serving absinthe
- a how-to on executing your own absinthe drip
- a guide to buying the best-quality absinthe (whether imported or domestic)
- a lesson on how to discern between real absinthe and fake
- sidebars on absinthe’s rich history

Whether you want to learn everything you need to know to host “L’Heure Verte” (the Green Hour) and impress your friends with your beautiful accoutrements and practiced pouring technique, or just make a really delicious drink, A Taste for Absinthe will bring you up to speed on the most talked about liquor in history.

Mrs. Lilien's Cocktail Swatchbook by Kelley Lilien

2012-05-29T00:30:00-05:00

Mrs. Lilien's Cocktail Swatchbook
Written by Kelley Lilien

Non-traditional book | Potter Style | Cooking - Bartending; Cooking - Entertaining; Cooking - Reference | $14.99 | 978-0-307-95514-2 (0-307-95514-1)

Beautifully designed in the Pantone swatch book format, Mrs. Lilien’s Cocktail Swatchbook is filled with 50 classic cocktail recipes for colorful entertaining.

Interent bon vivant Mrs. Lilien (http://blog.mrslilien.com/) takes a fanciful approach to cocktail making in this retro-chic swatch book, which includes 20 recipes for blended cocktails, 20 recipes for shaken cocktails, and 10 recipes for punch bowls.

Every classic recipe is accompanied with a modern twist and chic accouterments. Simply fan the book out to your desired recipe, look at the card, and instantly know which ingredients the cocktail requires from the glossy four-color photographs. The gorgeous cover design (complete with embossed flamingos!) is dazzling on a bar cart, coffee table, or at any cocktail party.

Recipes include: Mrs. Palmer, Mrs. Basil Rita, Mrs. Collins, Mrs. Julep, Tequila Granita, Brunch Punch, Senorita Spin and many more!

The Seasonal Cocktail Companion by Maggie Savarino

2011-12-06T00:30:00-05:00

The Seasonal Cocktail Companion 100 Recipes and Projects for Four Seasons of Drinking
Written by Maggie Savarino

Hardcover, 208 pages | Sasquatch Books | Cooking - Wine & Spirits; Cooking - Bartending; Cooking - Entertaining | $18.95 | 978-1-57061-755-3 (1-57061-755-4)

A lick of salt and the sour tang of lime balanced by a hint of sweet make the margarita the perfect summer thirst quencher. Fresh cane juice or tamarind puree makes it better than perfect.

The Seasonal Cocktail Companion is a season-by-season toolkit for stocking your bar straight from the farmers market. From rhubarb bitters in the springtime to Horchata nog in the summer, spirits expert Maggie Savarino gives you the tools to infuse your bar with flavorful character.

This book will not only feature recipes based around specific seasonal ingredients of a culinary bent but also show how certain cocktails can transition through the seasons--winterizing tequila and getting nog out in the sun. The book will be organized by seasons, with drink recipes geared towards the particular season as well as classic recipes--like the Champagne Cocktail or punch--reimagined for each season.

The Seasonal Cocktail Companion by Maggie Savarino

2011-11-08T00:30:00-05:00

The Seasonal Cocktail Companion 100 Recipes and Projects for Four Seasons of Drinking
Written by Maggie Savarino

eBook, 208 pages | Sasquatch Books | Cooking - Wine & Spirits; Cooking - Bartending; Cooking - Entertaining | $18.95 | 978-1-57061-842-0 (1-57061-842-9)

Secrets of the Sommeliers by Ed Anderson

2010-10-19T00:30:00-05:00

Secrets of the Sommeliers How to Think and Drink Like the World's Top Wine Professionals
Written by Rajat Parr and Jordan Mackay
Photographed by Ed Anderson

Hardcover, 240 pages | Ten Speed Press | Cooking - Wine & Spirits; Cooking - Essays; Cooking - Bartending | $32.50 | 978-1-58008-298-3 (1-58008-298-X)

A fascinating exploration of the inside world of sommeliers, sharing their unique perspectives, extensive expertise, and best stories.

Rajat Parr’s profound knowledge of wines, deep relationships with producers, and renowned tasting abilities have made him a legend in the business. As wine director for the Mina Group, Parr presides over the lists at some of the country’s top restaurants. In Secrets of the Sommeliers, Parr and journalist Jordan Mackay present a fascinating portrait of the world’s top wine professionals and their trade. The authors interviewed the elite of the sommelier community, and their colleagues’ insights, recommendations, and entertaining stories are woven throughout, along with Parr’s own takes on his profession and favorite winemakers and wines. Along the way, the authors give an immersion course in tasting and serving wine; share strategies for securing hard-to-find bottles at a good price and identifying value sweetspots among the many regions; and teach readers how to make inspired food pairings.

Winner - 2011 James Beard Cookbook Award - Beverage Category

Speakeasy by Dushan Zaric

2010-10-12T00:30:00-05:00

Speakeasy The Employees Only Guide to Classic Cocktails Reimagined
Written by Jason Kosmas and Dushan Zaric

Hardcover, 176 pages | Ten Speed Press | Cooking - Wine & Spirits; Cooking - Bartending; Cooking - Gourmet | $24.99 | 978-1-58008-253-2 (1-58008-253-X)

Time-honored cocktails like the New York Sour and the Sidecar were born during the era of Prohibition, the blessedly bygone social experiment that turned drinking into an underground adventure. In those days, hard beverage options were usually made with homemade hooch and flavorings of dubious origin and quality.

Thankfully, a cocktail renaissance has emerged in many of today’s bars, where inventive drinks showcase both the artistry and craft of bartending. At their moody and atmospheric West Village bar-restaurant Employees Only, master mixologists Jason Kosmas and Dushan Zaric can regale you with colorful tales of cocktail origins—or just pour you a mean drink. In Speakeasy, Kosmas and Zaric take their inspiration from traditional favorites, then use the finest spirits, the freshest ingredients, and a good measure of reverence for their craft to elevate the mixed drink to artisanal status.

More than 80 imaginative libations that riff on the classics are showcased in this one-of-a-kind collection. Recipes emphasize fresh fruits and herbs, homemade syrups and infusions, and a careful balancing of flavors, with a mind toward seasonality. A Ginger Smash is offered in four different versions: kumquat, pineapple, pear, or cranberry, depending on the time of year. The Millionaire becomes the Billionaire with the addition of homemade grenadine and 107-proof bourbon. And the South Side becomes the West Side by replacing the gin with sun-kissed Meyer lemon–infused vodka. With the specter of Prohibition firmly in the past, Speakeasy shares recipes for the choicest potent potables, reimagining the finest drinks of yesterday for today’s thirsty imbibers.

Boozehound by Jason Wilson

2010-09-21T00:30:00-05:00

Boozehound On the Trail of the Rare, the Obscure, and the Overrated in Spirits
Written by Jason Wilson

Hardcover, 240 pages | Ten Speed Press | Cooking - Wine & Spirits; Cooking - Essays; Cooking - Bartending | $22.99 | 978-1-58008-288-4 (1-58008-288-2)

While some may wonder, “Does the world really need another flavored vodka?” no one answers this question quite so memorably as spirits writer and raconteur Jason Wilson does in Boozehound. (By the way, the short answer is no.) A unique blend of travelogue, spirits history, and recipe collection, Boozehound explores the origins of what we drink and the often surprising reasons behind our choices.

In lieu of odorless, colorless, tasteless spirits, Wilson champions Old World liquors with hard-to-define flavors—a bitter and complex Italian amari, or the ancient, aromatic herbs of Chartreuse, as well as distinctive New World offerings like lively Peruvian pisco. With an eye for adventure, Wilson seeks out visceral experiences at the source of production—visiting fields of spiky agave in Jalisco, entering the heavily and reverently-guarded Jägermeister herb room in Wolfenbüttel, and journeying to the French Alps to determine if mustachioed men in berets really handpick blossoms to make elderflower liqueur.

In addition, Boozehound offers more than fifty drink recipes, from three riffs on the Manhattan to cocktail-geek favorites like the Aviation and the Last Word. These recipes are presented alongside a host of opinionated essays that cherish the rare, uncover the obscure, dethrone the overrated, and unravel the mysteries of taste, trends, and terroir. Through his far-flung, intrepid traveling and tasting, Wilson shows us that perhaps nothing else as entwined with the history of human culture is quite as much fun as booze.

Wine Secrets by Marnie Old

2010-08-01T00:30:00-05:00

Wine Secrets
Written by Marnie Old

eBook | Quirk Books | Cooking - Wine & Spirits; Reference - Handbooks & Manuals; Cooking - Bartending | $19.95 | 978-1-59474-481-5 (1-59474-481-5)

Inside Tips from Top Wine Experts

Michael Mondavi, Jacques Pépin, Gina Gallo, and Kevin Zraly are just four of the contributors to Wine Secrets—a compilation of tips and tricks from today’s top wine experts, with advice on everything from buying and tasting to cooking and pairing. Readers will discover:

     • How to find the best wines by sticking to the classics
     • How to judge whether a wine is “good”
     • How to act like you know what you’re doing when ordering wine
     • How to guesstimate wine style from packaging clues
     • How to taste wine like a pro
     • And much, much more!

From the Hardcover edition.

The Craft of the Cocktail by Dale DeGroff

2010-07-14T00:30:00-05:00

The Craft of the Cocktail Everything You Need to Know to Be a Master Bartender, with 500 Recipes
Written by Dale DeGroff

eBook | Clarkson Potter | Cooking - Bartending | $20.99 | 978-0-307-76227-6 (0-307-76227-0)

Cocktails are bigger than ever, and this is the first real cookbook for them, covering the entire breadth of this rich subject. The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring Dale DeGroff’s signature use of fresh juices, as well as all the classics.

Debonair, a great raconteur, and an unparalleled authority, Dale DeGroff is the epitome of Perfect Bartender, universally acknowledged as the world’s premier mixologist. From Entertainment Weekly and USA Today to the Culinary Institute of America and the nation’s best restaurants, whenever anybody wants information or training on the bar, they turn to Dale for recipes, for history, for anecdotes, for fun—for cocktail-party conversation as well as for cocktails.

That’s what The Craft of the Cocktail is—the full party, conversation and all. It begins with the history of spirits, how they’re made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from Dale’s vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, mastering key techniques—hints worthy of a pro, the same information that Dale shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Throughout are rich stories, vintage recipes, fast facts, and other entertaining asides. Beautiful color photographs and a striking design round out the cookbook approach to this subject, highlighting the difference between an under-the-bar handbook and a stylish, full-blown treatment. The Craft of the Cocktail is that treatment, destined to become the bible of the bar.

From the Hardcover edition.

Random House New Releases - Cooking - Bartending

Gin Vodka Tequila by Brian Lucas

Gin Vodka Tequila 150 Contemporary and Classic CocktailsWritten by Brian Lucas

The Schiller's Liquor Bar Cocktail Collection by Keith McNally

The Schiller's Liquor Bar Cocktail Collection Classic Cocktails, Artisanal Updates, Seasonal Drinks, Bartender's GuideWritten by Keith McNally

The Schiller's Liquor Bar Cocktail Collection by Keith McNally

The Schiller's Liquor Bar Cocktail Collection Classic Cocktails, Artisanal Updates, Seasonal Drinks, Bartender's GuideWritten by Keith McNally

Storied Sips by Poul Lange

Storied Sips Evocative Cocktails for Everyday Escapes, with RecipesWritten by Erica Duecy Illustrated by Poul Lange

Storied Sips by Erica Duecy

Storied Sips Evocative Cocktails for Everyday Escapes, with RecipesWritten by Erica Duecy

The Cocktail Lab by Tony Conigliaro

The Cocktail Lab Unraveling the Mysteries of Flavor and Aroma in Drink, with RecipesWritten by Tony Conigliaro

The Cocktail Lab by Tony Conigliaro

The Cocktail Lab Unraveling the Mysteries of Flavor and Aroma in Drink, with RecipesWritten by Tony Conigliaro

Caribbean Cocktails by Kristen Brochmann

Caribbean Cocktails Written by Jennifer Trainer Thompson Photographed by Kristen Brochmann

Make Your Own Soda by Lynn Marie Hulsman

Make Your Own Soda Syrup Recipes for All-Natural Pop, Floats, Cocktails, and MoreWritten by Anton Nocito and Lynn Marie Hulsman

Make Your Own Soda by Lynn Marie Hulsman

Make Your Own Soda Syrup Recipes for All-Natural Pop, Floats, Cocktails, and MoreWritten by Anton Nocito and Lynn Marie Hulsman

Cowboy Cocktails by Rhonda Hole

Cowboy Cocktails Boot Scootin' Beverages and Tasty Vittles from the Wild WestWritten by Grady Spears and Brigit Legere Binns Photographed by Rhonda Hole

A Taste for Absinthe by Liza Gershman

A Taste for Absinthe 65 Recipes for Classic and Contemporary CocktailsWritten by R. Winston Guthrie and James F. Thompson Photographed by Liza Gershman Foreword by Dale DeGroff

Mrs. Lilien's Cocktail Swatchbook by Kelley Lilien

Mrs. Lilien's Cocktail Swatchbook Written by Kelley Lilien

The Seasonal Cocktail Companion by Maggie Savarino

The Seasonal Cocktail Companion 100 Recipes and Projects for Four Seasons of DrinkingWritten by Maggie Savarino

The Seasonal Cocktail Companion by Maggie Savarino

The Seasonal Cocktail Companion 100 Recipes and Projects for Four Seasons of DrinkingWritten by Maggie Savarino

Secrets of the Sommeliers by Ed Anderson

Secrets of the Sommeliers How to Think and Drink Like the World's Top Wine ProfessionalsWritten by Rajat Parr and Jordan Mackay Photographed by Ed Anderson

Speakeasy by Dushan Zaric

Speakeasy The Employees Only Guide to Classic Cocktails ReimaginedWritten by Jason Kosmas and Dushan Zaric

Boozehound by Jason Wilson

Boozehound On the Trail of the Rare, the Obscure, and the Overrated in SpiritsWritten by Jason Wilson

Wine Secrets by Marnie Old

Wine Secrets Written by Marnie Old

The Craft of the Cocktail by Dale DeGroff

The Craft of the Cocktail Everything You Need to Know to Be a Master Bartender, with 500 RecipesWritten by Dale DeGroff

Gin Vodka Tequila 150 Contemporary and Classic Cocktails
Written by Brian Lucas

The Schiller's Liquor Bar Cocktail Collection Classic Cocktails, Artisanal Updates, Seasonal Drinks, Bartender's Guide
Written by Keith McNally

The Schiller's Liquor Bar Cocktail Collection Classic Cocktails, Artisanal Updates, Seasonal Drinks, Bartender's Guide
Written by Keith McNally

Storied Sips Evocative Cocktails for Everyday Escapes, with Recipes
Written by Erica Duecy
Illustrated by Poul Lange

Storied Sips Evocative Cocktails for Everyday Escapes, with Recipes
Written by Erica Duecy

The Cocktail Lab Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes
Written by Tony Conigliaro

The Cocktail Lab Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes
Written by Tony Conigliaro

Caribbean Cocktails
Written by Jennifer Trainer Thompson
Photographed by Kristen Brochmann

Make Your Own Soda Syrup Recipes for All-Natural Pop, Floats, Cocktails, and More
Written by Anton Nocito and Lynn Marie Hulsman

Make Your Own Soda Syrup Recipes for All-Natural Pop, Floats, Cocktails, and More
Written by Anton Nocito and Lynn Marie Hulsman

Cowboy Cocktails Boot Scootin' Beverages and Tasty Vittles from the Wild West
Written by Grady Spears and Brigit Legere Binns
Photographed by Rhonda Hole

A Taste for Absinthe 65 Recipes for Classic and Contemporary Cocktails
Written by R. Winston Guthrie and James F. Thompson
Photographed by Liza Gershman
Foreword by Dale DeGroff

Mrs. Lilien's Cocktail Swatchbook
Written by Kelley Lilien

The Seasonal Cocktail Companion 100 Recipes and Projects for Four Seasons of Drinking
Written by Maggie Savarino

The Seasonal Cocktail Companion 100 Recipes and Projects for Four Seasons of Drinking
Written by Maggie Savarino

Secrets of the Sommeliers How to Think and Drink Like the World's Top Wine Professionals
Written by Rajat Parr and Jordan Mackay
Photographed by Ed Anderson

Speakeasy The Employees Only Guide to Classic Cocktails Reimagined
Written by Jason Kosmas and Dushan Zaric

Boozehound On the Trail of the Rare, the Obscure, and the Overrated in Spirits
Written by Jason Wilson

Wine Secrets
Written by Marnie Old

The Craft of the Cocktail Everything You Need to Know to Be a Master Bartender, with 500 Recipes
Written by Dale DeGroff