Camper English's Blog, page 9

Vodka History: The Good Info Isn't Found In Books

I learned in Mark Lawrence Shrad's book Vodka Politics that the book A History of Vodka by William Pokhlebkin is full of falsehoods, and that the author was actually assassinated (though I'm not sure if that was directly related to the book). 

I have a few other books on vodka but none as as satisfying for history (knowing what I know now about the history of distillation and alcohol as medicine), so in a recent search for a better history of the topic I turned to The Oxford Companion to Spirits and Cocktails. 

The vodka entry there thankfully was written by Mark Lawrence Shrad. His other books have more to do with the impact of alcohol on society (he has another book on the Prohibition globally). That history is great, and he cites another paper I don't think I'd seen before: 

Scott Simpson: History and Mythology of Polish Vodka:1270-2007 

Today, vodka is an important element in Polish national identity. The distillation of wine was known to a small number of Polish physicians and scholars by the end of the13th century, but widespread popularity of distillates as beverages did not come earlier than the end of the 16 th century.Grain vodkas, in particular rye vodkas, have been an important part of Polish culture since at least the early 17th century.Polish potato vodkas arose in the late 18th century and dominated production in the 19th and early 20th centuries, but then fell to minimal levels.

    The entire 28 page paper is available here.

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The Ice Book is a Finalist for the 2024 Tales of the Cocktail Spirited Awards

I am surprised and delighted that The Ice Book is a finalist for this year's Tales of the Cocktail Spirited Awards in the category of Best New Cocktail or Bartending Book. 

It made the Top Ten nominees but honestly I didn't expect it to go further than that! 

The full list of finalists in all categories is here. 

 

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Review: Modern Caribbean Rum

This review first appeared on AlcoholProfessor.com. 

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This beast of a rum book is 850 pages long, is illustrated with over 900 images, measures over ten inches square, and weighs eight pounds — all without containing cocktail recipes or brand tasting notes. Modern Caribbean Rum: A Contemporary Reference to the Region's Essential Spirit is a (very) close up look at rum history, production, and regulations in one part of the world. The text is a passion project of husband-and-wife team Matt Pietrek and Carrie Smith, who previously wrote and published Minimalist Tiki (with plenty of recipes in that one) on their own publishing imprint Wonk Press.   

The text contains four sections. The first is a brief (compared to the rest of the book) history of Caribbean rum and a review of the classification systems that people have used to categorize it. None are perfect: We touched on that topic in another post but here I enjoyed the analogy to describing a car — if you were describing your car in order to identify it in a parking lot you might first mention its color, but if you were describing its performance abilities you might start by saying it is a four wheel drive. Similarly, whether a rum is dark in color or overproof might be relevant in different situations. 

The second section runs a hundred pages and covers how rum is made. There are detailed chapters on fermenting, distilling, aging, etc. At the end of this section is a super geeky chapter on flavor science that covers how flavors are produced in each step of the process, and included are several charts of phenols, esters, and aldehydes and what they smell like. Much of the information in this chapter is useful for understanding how other spirits beyond rum are made as well. 

The next hundred pages is the chapter that I didn’t know I needed: The Business of Rum. This section contains a listing of all the regulations on rum for the countries covered in the book, which I’ll surely refer to in the future. As the authors point out, some countries’ regulations are more concerned with distillation parameters (like how many plates can be in a column still) while other countries have more detailed regulations concerning barrel aging procedures than they do distillation.

This section also includes information on bulk/sourced rum that may originate in one place but be sold as a product from another, and how French overseas departments work more like states than independent colonies. It also lays out trade associations, taxes, and tariffs such as the gargantuan tax breaks and paybacks given to rum producers from Puerto Rico and the US Virgin Islands. This isn’t just detailed information on global trade for its own sake – all of it informs how and why rum is made and sold differently in different parts of the Caribbean. 

The remaining 500 pages of the book are dedicated to describing each producer of rum in the Caribbean (which for the purposes of this book includes some countries in Latin and South America like Guyana and Venezuela). These sections, organized by country, feature an overview of the island and its rum-making history, an individual history of each producer, and a walk-through of each distillery’s production equipment and process. This includes everything from the total number of liters of alcohol produced at a facility to the name of the manufacturer of each of the stills and how many plates are in them to the number of barrels in the warehouse and which types of wood they’re made from. Sometimes it’s like following along on a distillery tour.

 




How History Influences Rum Production







 

 

Modern Caribbean Rum focuses on production above all else, and that speaks to my nerd heart: I’m always trying to categorize things and understand why things taste the way they do based on the raw materials and equipment used to make them. But what I found even more gratifying about this book is seeing how the history, business, and regulations of rum have led to the current production equipment choices in different parts of the Caribbean. It’s not that people with Spanish heritage prefer one style of rum so rum is made to suit that taste, but rather that historic events led many Spanish colonies to produce rum using similar equipment and methodology. 

For example, during the early part of the colonial era, British-controlled territories produced a lot of rum in addition to sugar that was sold to the home country, while Spanish and French-controlled territories were often forbidden from exporting any rum made as to not compete with wine and brandy from the home country. (To solve this problem, French countries sold their molasses to distillers in New England.) British-controlled territories like Jamaica to this day are known for their pot still rum (or blend of pot and column distilled rum) due to their long tradition of it, while French/Spanish heritage countries that ramped up distilling later into the 1800s are more known for their purely column distilled rum. In the mid- to late-1800s the new French sugar beet industry competed with Caribbean cane sugar, motivating a switch to rum distilled directly from sugarcane juice rather than molasses.

Beyond home market protectionism, factors like socialist uprisings, revolutions and independence movements, the end of slavery, volcanic eruptions and hurricanes, world wars, Prohibition, and other factors influence why different countries have different equipment and produce different tasting rum. 

After reading the book, now I find it easier to understand not just, for example, why Martinique agricole rum tastes grassy due to its distillation from fermented fresh sugar cane juice in column stills to a relatively low proof, but also the various forces of history and global economics that influenced the decision to make rum in that way. I wouldn’t say that this is the primary purpose of the book, but it is the thing that has stuck with me the most overall; a new ability to see the big picture of rum production from thousands of tiny details.

 




It's Also Very Pretty

Modern Caribbean Rum is not a narrative, romantic guide to rum in the Caribbean by any means. I’d describe it as a cross between a textbook and a reference book. I think you’ll really want to read it in order, at least the first 300 pages before the distillery profiles, to give you a solid foundation for the rest. (I read all 850 pages beginning to end and have no regrets.) That foundation allows you to quickly read each subsequent distillery’s section without getting confused about its equipment (described in earlier sections) and how it works and how it will impact the final flavor of the end product. A short fermentation then multi-column distillation and aging in neutral casks? I know how that is going to taste, even if it’s not restated in every instance.

For all its size and weight, the book is far from a slog to read. Sections are short; most less than a page, and there are tons of charts and other graphics to help clarify. The photography of distilleries and cane fields and equipment, collected from many different sources, deserves special mention as it is both pleasing and illustrative – rarely if ever is a piece of equipment described but not pictured. I found the photos compelling enough to keep me reading the next section and the next after I’d planned to read just one distillery profile at a time.  

Modern Caribbean Rum combines the depth and detail of a textbook with the design and photography of a distillery guidebook. It’s rewarding both to read and to flip through and it will probably also look great on your coffee table. It doesn’t easily fit anywhere else! 

Note: This book is not available on Amazon but directly from the authors at WonkPress. The website also lists a few international retailers where books are available. 

 


 

The Ice Book is a Top Ten Nominee for a Tales of the Cocktail Spirited Award

I'm proud to say that The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts has been voted as a Top Ten Nominee for Best New Cocktail or Bartending Book at Tales of the Cocktail Spirited Awards 2024. The book was published a year ago May 23, 2023. 

 

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This book was rejected by every publisher my agent pitched for a year or so, and I was seriously looking into the economics of self-publishing. Then a small publisher made me a small offer and I took it. There have been some challenges working with them, but overall the book has done well. I owe a lot to brands who have purchased lots of copies to give out to audiences of my talks and events. 

Now the book has been recognized by a jury of bar industry experts at the Tales of the Cocktail Spirited Awards, basically the Oscars of the world of bars and booze. The next step will be to see if it is a top-four finalist - fingers crossed. 

I'd like to extend a heartfelt thank you to the book's photographer Allison Webber, stylist Nan Allison, and my agent Jonah Straus. 

 

Here is the full list of Top Ten Nominees:

Best New Cocktail or Bartending Book presented by Tales of the Cocktail Foundation

How to Make Better Cocktails: Cocktail Techniques, Pro-Tips and Recipes by Sebastian Hamilton-Mudge, Natalia Garcia Bourke and Andy Shannon
Mr Lyan’s Cocktails at Home: Good Things to Drink with Friends by Ryan Chetiyawardana
Saved by the Bellini & Other 90s-Inspired Cocktails by John deBary
Signature Cocktails by Amanda Schuster
Slow Drinks: A Field Guide to Foraging and Fermenting Seasonal Sodas, Botanical Cocktails, Homemade Wines, and More by Danny Childs
Strong, Sweet & Bitter by Cara Devine
The Book of Cocktail Ratios: The Surprising Simplicity of Classic Cocktails by Michael Ruhlman
The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts by Camper English
TROPICAL STANDARD: Cocktail Techniques and Reinvented Recipes by Garret Richard & Ben Schaffer
Wild Drinks: The New Old World of Small-Batch Brews, Ferments and Infusions by Sharon Flynn

 The nominees in all categories is here.

Book Review: The Cocktail Parlor by Nicola Nice

This review originally appeared on AlcoholProfessor.com. 

 

The Cocktail Parlor by Nicola Nice

[image error]This cocktail book isn’t expensive, but it’s going to cost me a bunch of money. It is inspiring me to buy a whole lot of other books referenced in its pages. 

The most important and most-referenced cocktail books of old were all written by men. They contain recipes, but often also instructions on things like customer service and running a tavern or how to cut off drunk customers. Women played a different role – they were preparing drinks and cutting off drunks too – but at home for themselves, family members, and when entertaining others. The Cocktail Parlor: How Women Brought the Cocktail Home (Countryman Press, April 23, 2024) reviews books written for and by women instructing them how to do so. These include cookbooks and domestic guidebooks and later hosting guides and eventually books for single city women new to the workforce.

 




The Evolution Of The Culture Of Drinking

Taken together, these texts reveal the evolution of the drinking environment, specifically that of the home environment, and how it evolves over more than a century. The Cocktail Parlor is organized into chapters for types of hosting, including “The Domestic Hostess,” “Tea Party Hostess,” “Apartment Hostess,” and later “The Suburban Hostess” and “The City Hostess.” It tracks the different ways people were drinking at home (rather than in saloons), from gendered parties for ladies to formal dinners to cocktail parties to the casual BYOB house parties of the modern era.

Author Nicola Nice shows us not just what women were drinking themselves and serving to their husbands, but so much more. While men’s books might include information on running a bar, the women’s books include information on running a household – managing staff, cooking, cleaning, and entertaining. And we see how these tasks change over the decades, and what this reveals about the changing roles of women in the home and in society. It’s surprising how many societal changes we can see using this viewpoint versus when we’re just looking at cocktail and ingredient trends in the classic bartending texts.

We watch as single-gender tea parties evolve into mixed-gender tea dances, dinner parties, cocktail parties, and the impact of women infiltrating men’s spaces (bars) after they gained employment and became increasingly independent. Each chapter features a selection of drinks to match the style of hosting (themed into era-appropriate cocktails), but this is not a book of inventive cocktails by women. It is a book about what cocktail instructions for women reveal about women in the wider world.

 




Meet The Women

The Cocktail Parlor introduces us to many amazing women – sometimes the authors of the books, sometimes women who influenced popular culture. Every couple of paragraphs we meet a new woman who published a book that included drink recipes oh, and maybe also drove across the country by car, or was a successful black caterer, or made some other huge leap forward in women’s progress. I never considered what Julia Child’s books and television shows revealed about the changing nature of American culture, dinner parties, kitchen design, cocktails, and hosting before, but it’s in here. 

And that’s where this book is going to get pricey for me. There are so many interesting characters introduced in The Cocktail Parlor that when I read it, I kept one browser window open to the text, a second to Wikipedia to look up more information on the women mentioned, and a third to an online bookstore.

Many similarities can be drawn between this book and Toni Tipton-Martin’s recent Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book: Cocktails from Two Centuries of African American Cookbooks. There were only two cocktail books written by Black bartenders until recent decades, so Juke Joints looked at other sources like African American-authored cookbooks and books for caterers. Juke Joints also introduced us to many interesting characters and their work. And like The Cocktail Parlor, we don’t so much learn a ton of new and inventive drinks by Black mixologists, but we learn a lot about the people preparing the drinks and their changing role in a changing society. 

This is an interesting time for cocktail books generally, as authors combine the study of drink history with other aspects of history including women’s rights, American law, medicine, music, and more. There are plenty of great recipe books still coming out, but this new batch of combination recipes-and-something else adds new and interesting context. 

 


 

 

Book Review: Canadian Whisky Third Edition

This review first appeared on AlcoholProfessor.com.

 

[image error]Boozy Book Review: Canadian Whisky: The Essential Portable Expert (Updated and Expanded Third Edition)

By Camper English

 

Canadian whisky has generally not inspired the culty fandom of whiskies from Scotland, Japan, or the US. The category is dominated by easy-drinking brands like Crown Royal, Black Velvet, and Canadian Club which disappear when mixed with ginger ale and come in a rainbow of flavored varieties. Fans of the category only pay as much attention to the history, heritage, and production of Canadian whisky as they do to vodka, which is to say little to none. And even the top-selling brands have done very little to raise their own standing in the eyes of the consumer.

The Nation’s Expert

Luckily, we have Davin de Kergommeaux to school us. He has been covering the Canadian whisky category for 25 years, long before the first edition of Canadian Whisky was published in 2012. Beyond Canadian Whisky: Updated and Expanded (3rd edition) (March 12, 2024, Appetite by Random House) this third edition of the category-defining work, de Kergommeaux has contributed to several other books including The Definitive Guide to Canadian Distilleries; he founded the Canadian Whisky Awards in 2009; and he was named by Canada’s national newspaper the Globe and Mail as one of the most influential Canadians in food and drink.

In short, he’s the go-to independent expert on all things Canadian whisky, and this book is the go-to book on the category. It includes more than 100 tasting notes within its pages, but these notes are about 3 sentences each. Most of the text instead focuses on the unique production and regulations for Canadian whisky, and the historic factors and leaders that helped shape it.

Righting The Wrong Information

De Kergommeaux spends the first part of the book defining the ingredients and processes for making the nation’s whisky. One unique feature, for example, is that much Canadian whisky is aged separately and then assembled into blends – not just flavorful pot still and bulk blending whisky, but whisky made from the base grains wheat, corn, and rye are often aged separately and later blended as well.

He also describes what Canadian whisky isn’t: most of what people think they know about the category is just plain wrong. Despite the nickname “rye” given to Canadian whisky in some parts of the world, rye grains typically make up a small part of the overall blend of major brands. And no neutral grain spirit can be used in Canadian whisky, while it can be used in categories of American whisky.

De Kergommeaux clears up other misconceptions: It was English and German/continental Europeans who founded the industry in Canada as opposed to Americans, Irish, or Scots. Canadian whisky may have up to 9.09 percent of its final volume come from unaged wine or young spirits, but these additives are not there to cover up bad distillate: This practice became the norm as blending American products into Canadian whisky took advantage of big tax breaks for that whisky sold in America. (This practice is probably more common than popularly known – some liqueurs, for example, are sweetened in local markets with local sugar in order to secure similar tariff breaks.)

The Why Is As Interesting As The What

The first 60 pages lay out how Canadian whisky is made. The next twenty concern tasting and enjoying the product. The following section, the book’s largest, is “a concise history” of Canadian whisky. This is where we learn how everything got that way, and it is perhaps the most interesting part.

The Canadian whisky industry is more recent than in America, with large quantities produced only after the 1820s and much more during the US Civil War – and it is and was dominated by a very small number of influential companies with legendary leaders at their helms like Hiram Walker and Sam Bronfman of Seagram’s. (If you want to read a very long and epic history of the Bronfman family, the great cognac writer Nicholas Faith has you covered.)

The industry was born in Canada as a way to use up grains from brewing and leftovers from milling for flour. Rye distillate was added to the mix at the suggestion of Europeans, not due to local abundance as in Pennsylvania. The dominance of large distillers helped assure a regular (though not as massive as you might guess) supply to the USA during Prohibition, and established the fine reputation of Canadian whisky here. This lighter-style, easy-mixing spirit met the needs of American consumers all the way into the 1990s.

I like how the author phrases the historical circumstances that lead to the creation of the category in the Epilogue: “The story of Canadian whisky is a tale of the creative use of raw materials–grain and water–that are processed to meet the constantly shifting demands and opportunities of the marketplace.”

Those shifting demands seem to be shifting again.

 

Looking To The Future

Today the category still sells millions of cases in the US but probably suffers from the light-and-easy drinking reputation that was once its strong point. Times and tastes are changing, and people are drinking bolder flavored beverages and supporting brands that are transparent about their production.

The final section of Canadian Whisky looks at the modern leaders and up-and-coming distillers in Canada. As the author puts it, “Canadian whisky now has more than token space in connoisseur magazines and books, as authors and journalists forego the myths and support their stories with something approaching hard facts. Slowly, but assuredly, Canadian distillers are revealing more about their whisky and the details that make it unique. The doors are opening, if only slightly.”

As the category moves into the modern era with innovative micro distillers pushing the envelope and major brands releasing novel bottlings with unique barrel finishes and grain blends to appease the demand for new and exciting things, there will be even more to try from our northern neighbors. The current edition of Canadian Whisky gives us an up-to-date overview of Canadian whisky and provides a glimpse into what the future of the category holds.

 

Amaro Class: Uncover The Bitter Sweetness

[image error]This is a description of my Amaro class. I am currently teaching this class at Bourbon & Branch in San Francisco as part of their Beverage Academy. 

Find all of my classes and events at the Classes and Events page here on Alcademics.com. 

 

Amaro: Uncover The Bitter Sweetness

Bittersweet liqueurs like Campari, Fernet-Branca, Cynar, Averna, and Amaro Nonino are flavored with a wide range of botanicals, but nearly all of them have a backbone built from wormwood, quinine, gentian, and/or rhubarb root. In this class we’ll taste these four individual bitter components of amaros plus EIGHT different and delicious examples of the category to train our palates to recognize them.

This tasting class for the bitter-curious will combine history and botany (all of these plants were used as medicine at one point) with some physiology of taste to explain why we don’t all experience bitterness to the same levels. We’ll also cover the way bitter and bittersweet liqueurs and fortified wines can be classified, including the categories of americanos, aperitif liqueurs, vermouths, rabarbaros, quinquinas, fernets, and more!

Students will leave with a cheat sheet of class information so that they can focus on tasting rather than taking notes.

Your professor is Camper English of Alcademics.com. Camper is the author of Doctors and Distillers: The Remarkable Medicinal History of Beer, Wine, Spirits, and Cocktails, in which he traced the historic use of bitter botanicals in spirits. Doctors and Distillers has been described as “every bit as entertaining as it is educational” (Scientific American), “best savored, not shot-gunned, with a drink in hand” (Science), and “a tirelessly researched book on the centuries-long relationship between medicine and booze” (New York Times). Copies of the book are available as an add-on to the class.

Camper has been studying the craft cocktail renaissance in San Francisco and around the world for over fifteen years and has contributed to publications including the San Francisco Chronicle, Popular Science, Saveur, Whisky Advocate, and The Oxford Companion to Spirits & Cocktails. He is a dynamic speaker and educator who teaches cocktail history and hands-on classes like this one. His most recent work is The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts, and be sure to look for Beverage Academy classes focusing on ice!

 

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Ice Bling Class: Learn to Make Clear Ice and Cut Ice Diamonds, Spheres, and More!

[image error] This is a description of my Ice Bling class. I am currently teaching this class at Bourbon & Branch in San Francisco as part of their Beverage Academy. 

Find all of my classes and events at the Classes and Events page here on Alcademics.com. 

 

Ice Bling: Learn to Make Clear Ice and Cut Ice Diamonds, Spheres, and More!

 

In the class on cutting up and blinging out clear ice we'll:

Discuss how to make clear ice with directional freezing
Try out tools including saws, knives, ice picks, pattern plates, cookie presses, and more.
Cut up "logs" of ice into big cubes
Cut cubes into giant Ice Diamonds!
Make ice Spheres
Learn to polish and clean up shapes of ice
Make patterned, blinged-out ice with several different tools
Cracking, shaving, and and other ice manipulation
Enjoy some drinks together! The class includes nonalcoholic beverages before/during cutting and a boozy one after!

Your Instructor:

Camper English is the author of The Ice Book (an Amazon Top 50 best-seller) and the pioneer of "directional freezing," the simple technique for making clear ice at home. The Ice Book has been featured in the New York Times, Vanity Fair, Washington Post, Wall Street Journal, Sunset, Salon, Wine Enthusiast, and many other publications.

Camper has been studying the craft cocktail renaissance in San Francisco and around the world for over fifteen years and has contributed to publications including the San Francisco Chronicle, Popular Science, Saveur, Whisky Advocate, and The Oxford Companion to Spirits & Cocktails. He is a dynamic speaker and educator who teaches cocktail history and hands-on classes like this one. His previous book is Doctors and Distillers: The Remarkable Medicinal History of Beer, Wine, Spirits, and Cocktails, and be sure to look for Beverage Academy classes focusing on bittersweet amaros!

 

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A Series of Cocktail Book Events in San Francisco

I'm hosting a series of cocktail book related events in San Francisco! Y'all know I love drink books - studying them, reading them, and sometimes even writing them. 

The series will be hosted on Monday afternoons at the Hotaling offices near the TransAmerica Pyramid, roughly once per month. The timing was chosen as it is usually a good day for bartenders on their days off. 

The first seminar features special guest Marcovaldo Dionysos, a legend in the San Francisco bar community. This kick-off event is April 8th, 2024 and will take place from 1-2:30PM. 

Sign up here, and then if you can make this first event please rsvp at the link on the confirmation page when you submit. 

 

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You probably know bartender Dionysos from his stints at Absinthe, Smuggler’s Cove, and Comstock Saloon, among other San Francisco venues, but did you know he’s been collecting vintage cocktail books since 1991? Before there were modern reprints or even ebooks, Marco was going direct to the sources to learn about the cocktails of old.

In this seminar, Marco will share how he got started collecting (to learn about one specific cocktail that you probably won’t be able to guess) and his expertise on what are the hardest-to-find and most valuable books, the most interesting ones, surprising scores, lost treasures, and highlights from his approximately 400-book collection that includes an 1862 first printing of Jerry Thomas’ Bar-Tender’s Guide among many other gems.

Please sign up for the Hotaling Hospitality Hub newsletter to learn how to RSVP for this and future events. If you’re not local or can’t make this talk, you can get on the mailing list anyway to learn about future events locally and in other markets, and for all sorts of summaries and videos in the works.

Sign up here!

 

Future seminars, subject to change: 

Collecting Vintage Cocktail Books with Marcovaldo Dionysos
Highlights and Novelties from the Hotaling Cocktail Book Collection
Researching Cocktail History Online: Resources and Strategies
The Most Important (and Useful) Drinks Books of All Time!
Hidden? Figures. Historic Cocktail Writing by Women and People of Color
Cocktail CSI: Trailing a Cocktail Suspect Through Vintage Drink Books

I hope to see you at a seminar or two. 

 

 

New Drink Books For Spring, Summer, and Fall 2024

Here are new drink books coming out in 2024. These are just the cocktails and spirits ones, rather than beer and wine. I would imagine there will be a lot more toward holiday 2024 but this is plenty for now!

 

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Links are to Amazon and I may earn an affiliate fee from sales. 

 

A Quick Drink: The Speed Rack Guide To Winning Cocktails For Any Mood By Lynnette Marrero And Ivy Mix With Megan Krigbaum

Let’s Do Drinks: Inspirational Tips, Personal Secrets, And 75+ Recipes For A Fancy Night Out Without Leaving The House By Elliott Clark

The Connaught Bar: Cocktail Recipes And Iconic Creations By Agostino Perrone With Giorgio Bargiani And Maura Milia

The Philosophy Of Cocktails By Jane Peyton 

How To Drink Whiskey: From Grains To Glasses, Everything You Need To Know By Carlo DeVito

The Cocktail Parlor: How Women Brought The Cocktail Home By Nicola Nice

Canadian Whisky: The Essential Portable Expert (Updated and Expanded Third Edition) by Davin de Kergommeaux 

Dusty Booze: In Search of Vintage Spirits by Aaron Goldfarb 

The Bourbon Drinker's Companion: A Guide to American Distilleries, with Travel Advice, Folklore, and Tasting Notes by Colin Spoelman 

Puncheons and Flagons: The Official Dungeons & Dragons Cocktail Book by Andrew Wheeler 

Distilled in Washington: A History by Becky Garrison 

The Bartender's Pantry: A Beverage Handbook for the Universal Bar by Jim Meehan, Bart Sasso, and Emma Janzen

Forbidden Cocktails: Libations Inspired by the World of Pre-Code Hollywood by André Darlington

The Dry Bar: Over 60 recipes for zero-proof craft cocktails by Owen Williams

Sip and Sensibility: An Inspired Literary Cocktail Collection by Tim Rayborn

Sip Me, Baby, One More Time: Cocktails Inspired by Pop Music's Iconic Women by Ashley Gibson

Hauntingly Good Spirits: New Orleans Cocktails to Die For by Sharon Keating, Christi Keating Sumich

Liqueur: A Global History by Lesley Jacobs Solmonson

Shaken Not Purred: Kitty-themed Cocktails for Cat Lovers by Jay Catsby

Flavor Lab Creations: A Physicist’s Guide to Unique Drink Recipes by Logan Richardson

Spirit in a Bottle: Tales and Drinks from Tito's Handmade Vodka

Rum The Manual: How to enjoy rum in all its forms by Dave Broom 

The French 75 by John Maxwell Hamilton 

Atlanta Cocktails: An Elegant Collection of Over 100 Recipes Inspired by Georgia’s Capital by Jane Smith 

Sparkling: Champagne and Sparkling Cocktails for Any Occasion by Elva Ramirez 

Outlander Cocktails: The Official Drinks Guide Inspired by the Series by James Shy Freeman and Rebeccah Marsters 

Malort: The Redemption of a Revered and Reviled Spirit by Josh Noel 

Absinthe: The Forbidden Spirit: An Intoxicating History of the Green Fairy by Tania Brasseur

Killer Cocktails: Dangerous Drinks Inspired by History’s Most Nefarious Criminals by Holly Frey, Maria Trimarchi 

The Ultimate '90s Cocktail Playlist by Henry Barajas, Cassandra Reeder 

The Turn of the Screwdriver: 50 Dark and Twisted Literary Cocktails Inspired by Anne Rice, Mary Shelley, Edgar Allan Poe, and Other Legendary Gothic Authors! by Iphigenia Jones

Sydney Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the Land Down Under by Trevor Felch 

The Sopranos: The Official Cocktail Book 

The I Love Trader Joe's Cocktail Book: 52 Drink Recipes for Every Occasion, Using Ingredients from the World's Greatest Grocery Store by Greg McBoat 

Cocktails and Consoles: 75 Video Game-Inspired Drinks to Level Up Your Game Night by Elias Eells 

Cowboy Cocktails: 60 Recipes Inspired by the American West by André Darlington 

Cocktails with My Cat: Tasty Tipples for Feline Fanatics by Natalie Bovis 

Cocktail America: Over 200 Cocktails from America’s Greatest Cities

Category Is: Cocktails!: Mixed Drinks Inspired by Legendary Drag Performers by David Dodge, David Orton 

Pretty Simple Cocktails: Margaritas, Mocktails, Spritzes, and More for Every Mood and Occasion by Julianna McIntosh 

New England Cocktails: An Elegant Collection of Over 100 Recipes from the Northeast by Matthew Reed Baker

Kindred Spirits: Cocktails for Two by Stephanie Wahler

Mass Effect: The Official Cocktail Book  by Cassandra Reeder, Jim Festante

Mexico City Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the City of Palaces by Rosa Martha Márquez Oropeza

Freezer Door Cocktails: 75 Cocktails That Are Ready When You Are by J. M. Hirsch 

 

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