Jared McDaniel Brown

Anistatia R. Miller

This resource explores the remarkable history of aromatized wines and spirits as well as the secrets of their production. The authors delve into the reasons why vermouths and other apritifs have been so misunderstood and undervalued since the end of Prohibition in the United States and suggest that it is time to have a change of heart.

The Mixellany Guide to Vermouth and Other Aperitifs

Robert Hess

Mixologist: The Journal of the American Cocktail features works by noted cocktail authorities Christine Sismondo, Robert Hess, Gary Regan, LeNell Smothers, Gwydion Stone, Audrey Saunders, Dale DeGroff, Ryan Magarian, Darcy O'Neil, Jared Brown, and Anistatia Miller. The never-before-published articles presented in Volume Two focus on the origins of the word "cocktail" and profession of bartending. Christine Sismondo puts forth the politically-charged early historical record of the word "cocktail." LeNell Smothers explores the origins and evolution of the Colonial American classic, the Mint Julep. Gwydion Stone relates the story of the "Green Fairy"--absinthe. Gary Regan uncovers the true birth of the Cosmopolitan. Robert Hess relates the need for passion in the execution of the mixologist's art, while Dale DeGroff explains how to set up a successful bartending operation. Ryan Magarian shows how he developed a bar program for a cruiseship line. Anistatia Miller and Jared Brown sit down with Henry Besant and Dre Masso of the Worldwide Cocktail Club to discuss the future of cocktails from a British perspective. Audrey Saunders details the cold, hard facts about the second most important ingredient to go into a cocktail--ice. Our resident chemist Darcy O'Neil delves into a definitive and scientific discourse on sweet & sour mix. To close this volume, Robert Hess returns with the history of Bacardi Rums.

The Journal of the American Cocktail

Mixologist

Dave Broom

Anistatia Renard Miller

The histories of sugarcane and its ethereal descendant-authentic Cuban rum-are closely associated with the legends of the Cuban nation, with its countryside, its culture, its music and its spirit. In this book you will discover the true roots of Cuban rum: from its relationships with people from explorer Christopher Columbus to author Ernest Hemingway; with places from the aging cellars at the distilleries to the legendary bars of Havana; and with its multi-cultural influences that they transformed into a distinctive Cuban identity; and with the embodiment of that persona in art, in literature, in music, in spirituality and in life itself. This is a tale of passion and imagery, in which kings and conquistadors, pirates and planters, master rum blenders and bartenders, international movie stars and industrial magnates, revolutionaries and romanticists each play a significant role.

The Legend of Rum

Cuba

Frederick Carter

Tarling W. J.

Originally published in 1937 by the United Kingdom Bartenders Guild, Cafe Royal Cocktail Book compiled by William J Tarling offers a rare glimpse into the wide array of drinks offered in London bars between the two world wars. Tarling, head bartender at the Cafe Royal during had two goals. He wanted to extend this resource to consumers. He also wanted to raise funds for the United Kingdom Bartenders Guild Sickness Fund and the Cafe Royal Sports Club Fund. Thus, he drew from the recipes previously compiled for Approved Cocktails, and added more of his own. He also collected many more original recipes from his contemporaries. The result was an outstanding and timely book. It did more than gather recipes, it captured a boom time in the history of cocktails, glass by glass. Sadly, there was only one printing and it became an unobtainable rarity, locking away a time capsule of drinks and knowledge. Reproduced in collaboration with the UKBG, Exposition Universelle des Vins et Spiritueux, and Mixellany Limited, this facsimile edition unlocks that knowledge for a new generation of consumers and bartenders around the world. Within these pages are some of the earliest known recipes for drinks made with tequila and vodka as well as memorable concoctions made with absinthe and other recently revived ingredients-an essential addition to every cocktail book library.

Jared McDaniel Brown

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