Long gone are the days when there were only a few drink books out each year; now it's a few every month. Below I've listed the drink books coming out mostly in in September and the beginning of October 2019. There will be another round-up around Thanksgiving most likely, as publishers tend to blast a last bunch of books out before the holidays.
As usual, the descriptions come from the publishers and are not reviews. The links are to Amazon.
Botany at the Bar: The Art and Science of Making Bitters by Selena Ahmed, Ashley Duval, Rachel Meyer
A fascinating cocktail guidebook that reveals the botanical properties of each refreshing concoction
75 recipes so you can make your own science-based drinks at home.
This illustrated handbook includes complete instructions on how to craft unique botanical drinks to support health and well-being, bring out flavors, and stimulate the senses. Anyone can learn to make bitters, shrubs, syrups, and herbal infusions at home with ingredients like saffron, grapefruit, hibiscus, and lemongrass.
Be your own alchemist and mixologist
Discover unique flavor combinations
Learn the science behind spices, roots, fruits, and flowers to infuse into your drinks
See the world of cocktails and bitters through the eyes of three scientists
A perfect gift for the science nerd or cocktail lover in your life!
RACHEL MEYER, PhD, is an evolutionary biologist and molecular ecologist working across the University of California to understand biodiversity. Her research is on oaks, eggplant, African rice, ancient humanlandscape interactions, and citizen science.
ASHLEY DUVAL, MESC, works as a consultant on genetic resources for food and agriculture industry. Her research focuses on the breeding and domestication of tropical perennial crops including acai and cacao.
SELENA AHMED, PhD, is an Associate Professor of Sustainable Food Systems at Montana State University examining the ecological, cultural, and health aspects of food systems with expertise in tea
agro-forests of China.
Drink Better Beer: Discover the Secrets of the Brewing Experts by Joshua M. Bernstein
Increase your beer IQ with this insider look at how to sip superior suds, written by one of America’s foremost beer experts.
With thousands of breweries creating a dizzying array of beers each year, learning from the experts is practically a necessity for the modern beer lover. Luckily, beer guru Joshua M. Bernstein is here to tap their wisdom for you, with sage advice about which brews to buy, how to taste your suds, and what to eat with them. Drink Better Beer features the must-know insights of more than 100 professionals, including competition judges, beer consultants, and master brewers. Find out how to shop clever by heeding two simple rules. Learn the art of selecting the right glass, cleaning it, and executing the perfect pour. Make sense of all those aromas with just a couple of sniffing tricks. Unlock the taste secrets of different styles, learn when to drink and how to know if your favorite beer store is treating their beer the way they should. Beer is getting complicated—Drink Better Beer will give you the confidence to buy smart and enjoy your pour even more.
The Official Downton Abbey Cocktail Book: Appropriate Libations for All Occasions
Cocktails were introduced in the drawing rooms of Downton Abbey in the 1920s, when US prohibition inspired the insurgence and popularity of American-style bars and bartenders in Britain. This well-curated selection of recipes is organized by the rooms in the Abbey in which the drinks were served and spans everyday sips to party drinks plus hangover helpers and more. In addition to classic concoctions like a Mint Julep, Prince of Wales Punch, and Ginger Beer, this collection features character-specific variations such as Downton Heir, Turkish Attaché, The Valet, and The Chauffeur. The recipes reflect drinks concocted and served upstairs and down, as well as libations from village fairs, cocktail parties, and restaurant menus typical of the time. Features 40+ color photographs, including drink images photographed on the set of Downton Abbey.
Shaken: Drinking with James Bond and Ian Fleming, the Official Cocktail Book
Readers can explore James Bond creator Ian Fleming’s writing on the pleasures of drinking and mix themselves fifty delicious cocktails from recipes inspired by his books and developed by award-winning London bar, Swift.
Both Bond and Fleming were partial to a stiff drink. In both fiction and real life, cocktails were an important and well-chosen accompaniment to adventure and daring and often relaxing. Fleming made the Martini famous with Bond’s ritual of always ordering it “shaken, not stirred”. But in every James Bond book a wide selection of strong, sophisticated and carefully crafted drinks are essential details to the story.
The recipes in Shaken are divided into five categories: Straight Up; On the Rocks; Tall; Fizzy; and Exotic. Sip on inventions such as Smersh, Moneypenny, That Old Devil M and Diamonds Are Forever, as well as classic Bond cocktails such as the Vesper—and, of course, the Dry Martini. Each recipe is illustrated by a stunning full-color photo of the drink and wonderful extracts from Fleming’s writing—taken from the passage where the drink was featured or a place, character, or plot that inspired it.
Shaken features a foreword written by the novelist’s nephew, Fergus Fleming, as well as plenty of his writing on whisky, gin, rum, and other spirits.
Cider Revival: Dispatches from the Orchard by Jason Wilson
Cider is the quintessential American beverage. Drank by early settlers and founding fathers, it was ubiquitous and pervasive, but following Prohibition when orchards were destroyed and neglected, cider all but disappeared. In The Cider Revival, Jason Wilson chronicles what is happening now, an extraordinary rebirth that is less than a decade old.
Following the seasons through the autumn harvest, winter fermentation, spring bottling, and summer festival and orchard work, Wilson travels around New York and New England, with forays to the Midwest, the West Coast, and Europe. He meets the new heroes of cider: orchardists who are rediscovering long lost apple varieties, cider makers who have the attention to craftsmanship of natural wine makers, and beverage professionals who see cider as poised to explode in popularity. What emerges is a deeply rewarding story, an exploration of cider’s identity and future, and its cultural and environmental significance. A blend of history and travelogue, The Cider Revival is a toast to a complex drink.
Spritz Fever!: Sixty Champagne and Sparkling Wine Cocktails by Elouise Anders
The 60 spritz recipes in Spritz Fever! are in the cocktail style of the decade. Seeing as most spritzes are low(ish) in ABV (well, certainly lower than wine, anyway), they're the ideal companion for any day-drinking event. Plus, as most Instagram feeds can attest, spritzes aren't just a drink...they're a lifestyle. These bubbly wonders speak to a careless Italian summer spent reclining by the beach in fine and flowing linen.
What can be so easy to forget is that spritzes are so much more than just Aperol and bubbles. In this book, you'll learn about the classic European liqueurs, like Cynar, Campari, Luxardo Bitter, Meletti, and more. Moreover, you'll discover the nuances between prosecco, cava, and champagne can create different textures as the bubbles in each effervesce uniquely. Plus, read up on how citrus garnishes must be matched appropriately to each drink's flavor profile and, of course, color. Above all, the perfect ratio of liqueur-to-bubbles changes for each recipe. Spritz Fever! explains all of this, alongside its dreamy illustrations.
It's time you get to the very essence of effervescence. Your next party guests will love all the cocktail recipes you glean from Spritz Fever!, and just in time for summer!
The Complete Guide to Japanese Drinks: Sake, Shochu, Japanese Whisky, Beer, Wine, Cocktails and Other Beverages by Stephen Lyman, Chris Bunting
Japan is home to some of the world's most interesting alcoholic beverages—from traditional Sake and Shochu to Japanese whisky, beer, wine and cocktails that are winning global acclaim and awards.
In this comprehensive survey of Japanese drinks, experts Stephen Lyman and Chris Bunting cover all the main types of beverages found in Japanese bars and restaurants, as well as supermarkets and liquor stores around the world. The book has chapters on Sake, Shochu, whisky, wine, beer, Awamori (a moonshine-like liquor from Okinawa), Umeshu plum wine and other fruit wines. There is also a fascinating chapter on modern Japanese-style cocktails—complete with recipes so you can get the authentic experience, including:
Sour Plum Cordial
Improved Shochu Cocktail
Far East Side Cocktail
Thorough descriptions of the varieties of each beverage are given along with the history, production methods, current trends and how to drink them. Detailed bar and buyer's guides at the back of the book list specialist establishments where readers can go to enjoy and purchase the drinks, both in Japan and cities around the world, including London, Paris, New York, San Francisco, Chicago, Washington DC, Shanghai and more!
This is an indispensable book for anyone interested in brewing, distilling, new cocktails or Japanese culture, travel and cuisine. Kampai! Cheers!
World of Whisky: Taste, Try and Enjoy Whiskies From Around the World by David Wishart, Neil Ridley
Whisky is the world's favorite spirit and is enjoying booming sales, yet too often it is shrouded in mystery, myth and complex-sounding terminology. This book--written by three world-class experts--cuts through the jargon and offers first-rate advice on what to taste and try. It covers not just famous Highland malts, Irish pot still whiskeys, and American bourbons, but also whiskies from South East Asia, Japan, and Canada.
Each entry includes a short description of the distillery, information for visitors, tasting notes, and flavor profiles of the best-known blends. The history of whisky and its production methods are clearly explained, and there is advice on how to nose, taste, and savor, as well as how to organize a whisky tasting. There is also a selection of classic whisky cocktails, and advice on food pairing.
The Complete Whiskey Course: A Comprehensive Tasting School in Ten Classes by Robin Robinson
The definitive book on understanding and appreciating the exploding world of whiskey.
Renowned whiskey educator Robin Robinson demystifies the “water of life” in a definitive, heavily illustrated tome designed to take readers on a global tour of the ever-expanding world of whiskey. Across ten robust “classes,” Robinson explains whiskey history, how it defined the way whiskey is made in different countries and regions, the myriad styles, how aging and finishing works, and the basics of “nosing” and tasting whiskey. In chapters dedicated to American whiskey (including bourbon, Tennessee whiskey, and rye), American Craft whiskey, Scotch, Irish, Canadian, Japanese, and world whiskies, Robinson presents the best offerings from new and historic producers, how to choose among them, and how to build a collection of your own. Each “class” is a journey into a country’s whiskies and makers, including recommended bottles and styles, as well as insider information on how distilleries make their unique offerings. Each chapter includes themed tastings organized by bargain, value, special occasion, and splurge price categories. This thoroughly up-to-date and wide-ranging guide also offers helpful recommendations on how to lead your own tasting, a glossary of terms, food pairings, and tips on everything from glassware to whiskey festivals and how to read a label.
Vogue Cocktails by Henry McNulty
Cocktails, perennially popular, have survived long beyond their humble origins. For many modern-day favourites, this was the Prohibition-era cocktail boom, born of the necessity to improve the harsh flavour of home-made liquors.
Vogue Cocktails takes inspiration from this 'Cocktail Age', with 150 recipes organised by base spirit - Champagne, Gin, Vodka, Whisky, Rum and Brandies & Other Spirits - to ensure a drink for every palate. Vogue Cocktails also contains essential information on stocking your bar and mixing drinks, with 48 jazz-age-inspired illustrations peppered throughout.
This stylish guide will become the go-to cocktail handbook for any aspiring mixologist, whether mixing up a classic Negroni or Martini, or a more unusual creation such as the Silver Vodka Fizz or the Paris Opera Special.
The Martini Cocktail: A Meditation on the World's Greatest Drink, with Recipes by Robert Simonson
A classic martini includes gin, vermouth, sometimes bitters, a lemon twist or olive, and lots of opinions--it's these opinions that New York Times cocktail writer Robert Simonson uncovers in his exploration of the long and tangled history of the classic martini and its subtle variations. The book features examples of age-old recipes, such as the first martini recipe published in 1888, modern versions created by some of the world's best bartenders, and martinis sought out by enthusiasts around the world, from Dukes Bar at the Dukes Hotel London to Musso and Frank Grill in Los Angeles. In The Martini Cocktail, you'll discover everything you need to know about what components make a great martini, as well as a collection of 50 recipes to create your own drinks (and form your own opinions) at home.
Schofields Classic Cocktail Cabinet by Joe Schofield, Daniel Schofield
His reputation for creating superlative cocktails from classics to contemporary innovations, has led to numerous awards and much acclaim within the bartending industry.
His first book includes 100 recipes for the creme de la creme of classic cocktails with details on how to make them using only the finest ingredients, including his personal recommendations for the most suitable spirits, mixers and garnishes for each recipe.
Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time by Brad Thomas Parsons
From the James Beard Award-winning author of Bitters and Amaro comes this poignant, funny, and often elegiac exploration of the question, What is the last thing you'd want to drink before you die?, with bartender profiles, portraits, and cocktail recipes.
Everyone knows the parlor game question asked of every chef and food personality in countless interviews: What is the last meal you'd want to eat before you die? But what does it look like when you pose the question to bartenders? In Last Call, James Beard Award-winning author Brad Thomas Parsons gathers the intriguing responses from a diverse range of bartenders around the country, including Guido Martelli at the Palizzi Social Club in Philadelphia (he chooses an extra-dry Martini), Joseph Stinchcomb at Saint Leo in Oxford, Mississippi (he picks the Last Word, a pre-Prohibition-era cocktail that's now a cult favorite), and Natasha David at Nitecap in New York City (she would be sipping an extra-salty Margarita). The resulting interviews and essays reveal a personal portrait of some of the country's top bartenders and their favorite drinks, while over 40 cocktail recipes and stunning photography make this a keepsake for barflies and cocktail enthusiasts of all stripes.
How to Cocktail: Recipes and Techniques for Building the Best Drinks by America's Test Kitchen
All the kitchen secrets, techniques, recipes, and inspiration you need to craft transcendent cocktails, from essential, canonical classics to imaginative all-new creations from America's Test Kitchen.
Cocktail making is part art and part science--just like cooking. The first-ever cocktail book from America's Test Kitchen brings our objective, kitchen-tested and -perfected approach to the craft of making cocktails. You always want your cocktail to be something special--whether you're in the mood for a simple Negroni, a properly muddled Caipirinha, or a big batch of Margaritas or Bloody Marys with friends. After rigorous recipe testing, we're able to reveal not only the ideal ingredient proportions and best mixing technique for each drink, but also how to make homemade tonic for your Gin and Tonic, and homemade sweet vermouth and cocktail cherries for your Manhattan. And you can't simply quadruple any Margarita recipe and have it turn out right for your group of guests--to serve a crowd, the proportions must change. You can always elevate that big-batch Margarita, though, with our Citrus Rim Salt or Sriracha Rim Salt. How to Cocktail offers 150 recipes that range from classic cocktails to new America's Test Kitchen originals. Our two DIY chapters offer streamlined recipes for making superior versions of cocktail cherries, cocktail onions, flavored syrups, rim salts and sugars, bitters, vermouths, liqueurs, and more. And the final chapter includes a dozen of our test cooks' favorite cocktail-hour snacks. All along the way, we solve practical challenges for the home cook, including how to make an array of cocktails without having to buy lots of expensive bottles, how to use a Boston shaker, what kinds of ice are best and how to make them, and much more.
Gather Around Cocktails: Drinks to Celebrate Usual and Unusual Holidays by Aaron Goldfarb
Included are refreshing twists on classics like Christmas nogs, mulled wines, and New Year’s Eve and Day tipples, as well as cocktails for delightful new festivities: easy apres ski drinks, a batched Superbowl spritz, and a romantic Valentine’s Day cocktail for two.
Complete with tips on creative ways to serve your guests–from a self-serve bloody mary bar to a champagne tower–making drinks for two or 100 has never been easier.
Sip: 100 gin cocktails with just three ingredients by Sipsmith
Cocktails don't need to be complicated.
Sipsmith presents Sip - 100 gin cocktails, each with no more than three ingredients. Enjoy fuss-free drinks, from summer sipping to winter warmers, time-honoured classics to new twists. Along the way, you will find expert mixing tips, drink history and stories worth reading over a martini or two.
Delicious cocktails include:
Dry Martini, Negroni Gin Fizz, Gin Basil Smash, Watermelon Martini, Hot Gin Twist, Earl Grey Sour, Gin Caipirinha, Dark Fruit Bramble, Gin Espresso Martini ... and many more.
The World Atlas of Gin by Joel Harrison and Neil Ridley
Never has there been a more striking revolution in the world of distilled spirits than the current renaissance of gin. With small craft distilleries popping up all over the world, from Texas to Tasmania, more varieties and techniques being used than ever before, and a tapestry of tastes from light and citrusy to big bold savory notes, gin's appeal is extraordinarily wide and varied.
From gin made in small batches from local botanicals, to large facilities which make some of the world's most recognized gin brands, The World Atlas of Gin looks at everything from the botanical to the bottle: how and where botanicals are grown and harvested and their role within the flavor of gin; producers and the stories behind their brands; exactly where, and how, gins are made; and, country by country, the best examples to try.
Global cocktails are covered too, including the history and country of origin of some of the best-known mixed gin drinks.
For everyone and anyone who wants to understand more about gin, its history and production methods, the countries that have helped make it a global success story, and appreciate the best gins the world has to offer, this is the definitive guide.
The Whisky Dictionary: An A Z of whisky, from history & heritage to distilling & drinking by Ian Wisniewski
This is the drinker's guide to every aspect of whisky, from Scotch to Japanese, rye to bourbon and beyond. With hundreds of entries covering everything from history, ingredients and distilling techniques to flavour notes, cocktails and the many varieties of whisky from all around the world, renowned whisky expert Ian Wisniewski explores and unlocks the wonderful world of a drink like no other.
...and many more.
The World Atlas of Wine 8th Edition by Hugh Johnson and Jancis Robinson
Few wine books can be called classic, but the first edition of The World Atlas of Wine made publishing history when it appeared in 1971. It is recognized by critics as the essential and most authoritative wine reference work available. This eighth edition will bring readers, both old and new, up to date with the world of wine.
To reflect all the changes in the global wine scene over the past six years, the Atlas has grown in size to 416 pages and 22 new maps have been added to the wealth of superb cartography in the book. The text has been given a complete overhaul to address the topics of most vital interest to today's wine-growers and drinkers.
With beautiful photography throughout, Hugh Johnson and Jancis Robinson, the world's most respected wine-writing duo, have once again joined forces to create a classic that no wine lover can afford to be without.
"The World Atlas of Wine is the single most important reference book on the shelf of any wine student." - Eric Asimov, New York Times