A ton of information about the history of vermouth (both sweet and dry kind of come from the same place) and its legal definitions in the European Union.
Notes from a talk about the History of Australian Bartending.
Here are a whole bunch of new drinking books already on shelves or available for pre-order online.
Peru is an exciting country for drink nerds like me, as it is the birthplace of the potato, pisco, and the cinchona tree that produces quinine for tonic water. I didn't realize until recently that it was also the birthplace of the international guano industry, perhaps the world's first exported industrial fertilizer.
I'll be giving a talk about the Gin & Tonic in Los Angeles on Wednesday, January 28th at the Los Angeles Athletic Club as part of Golden State of Cocktails.
The Blood and Sand is one of the rare recipes that appears first in The Savoy Cocktail Book from 1930. The recipe makes no sense when you see it written: It is equal parts whisky, orange juice, Italian vermouth, and cherry liqueur. It sounds excessively sweet, bland, and fruity, but in reality is fresh and juicy, rich yet nuanced, and it can be made masculine and smoky or light and easy depending on the brand of scotch used.
These eight recently-released books cover cocktails, both new and historical, whiskey and where it comes from, brandy specifically and all spirits generally.
Despite the common belief that all vodka is made from potatoes, very little of it is. We'll look at when and where vodka was first made from potatoes as we trace the spirit's history.