Celebrate Canadian cocktail history and artistry with A Field Guide to Canadian Cocktails, a collection of over 100 recipes inspired by a bounty of homegrown ingredients and spirits that will appeal to armchair bartenders and professionals alike. From the Yukon’s Sour Toe Shot to a Prairie Caesar to New Brunswick’s Fiddlehead Martini, each beautifully crafted recipe—comprising updated classics, signature drinks from Canada’s top bartenders and the authors’ own creations—features quintessentially Canadian ingredients and cultural references, blending to create a libatious and entertaining journey from sea to shining sea. Also featured are syrup and infusion recipes, tips and tricks, technique and equipment guides, as well as travel narratives and recommendations from the authors’ cross-country road trips. Authors Victoria Walsh and Scott McCallum have dedicated countless hours, not to mention gas mileage, foraging, travelling and experimenting, in order to instill their own brand of northern spirit into the existing cocktail canon, and to add to the proud tradition of ensuring Canadian drinks, history and lore, in all their glory, are served at the global bar.

The Caesar is the iconic Canadian cocktail, shared on backyard patios and cocktail menus from coast to coast. Caesars is the ultimate guide to this Canadian classic, containing more than 50 unique recipes for Caesar variations, and 20 delicious food recipes to pair with them. Mounties, maple syrup, hockey... few things are as distinctly and proudly Canadian as the Caesar cocktail. First mixed nearly fifty years ago in Calgary, Alberta, the Caesar has grown to become one of the most popular cocktails across our great nation. With Canada Day just around the corner, what better way to enjoy the day than mixing Canada's top drink in celebration with your family and friends? For this colourful cookbook, Clint Pattemore, Chief Mixing Officer for Mott's Clamato, has teamed up with Top Chef alum Chef Connie De Sousa and Charcut Roast House co-owner Chef John Jackson. Together they have created a book for year round enjoyment, with recipes organised by season. From Caesar innovations like the Clamdigger, Gin & Ginger or Don Cherry, to the mouthwatering appetizers to accompany them, like Stuffed Meatballs, Sausage Sliders or Warm Pretzel Bites, you'll want to try every recipe in this vibrant, accessible collection.

Shortlisted for the 2021 Gourmand Award for Best in the World - Drink Culture! From award-winning author of Canadian Whisky, Davin de Kergommeaux, comes a definitive guide to over 200 distilleries across Canada and the array of spirits they make. The Definitive Guide to Canadian Distilleries is an indispensable guide to the past, present and future of Canada's distilleries. Written by bona fide Canadian spirits expert Davin de Kergommeaux, this book covers more than 200 of the most exciting and cutting-edge distilleries, large and small, who are shaping the industry today. Just a decade ago, fewer than a dozen distilleries, concentrated in two provinces, produced almost all the spirits (mainly whisky) made in Canada. Today, there is a movement afoot in Canada's spirits world. There has never been a better selection of rich specialty spirits--from gin to moonshine, from flavoured vodka to liqueurs--to tempt the palate and supplement your long-time favourites. Despite flourishing public enthusiasm for Canada's distillers, other than incomplete and inaccurate web-based information, no one has offered consumers an all-inclusive guide... until now. Using a trademark (and witty) blend of narrative, tasting notes, inventive cocktail recipes and vibrant photos, de Kergommeaux shares the unique genesis of each of these distillers who are pushing the boundaries and flavours of spirits of all kinds. Divided geographically with suggested distillery routes, and filled with key tour information as well as breakout features of the most exciting people and spirits today, The Definitive Guide to Canadian Distilleries is a treasured souvenir and fun companion to the distilleries in every corner of the country, and a must-have guide for curious drinkers and expert connoisseurs alike.

Spend any time on the internet and it would seem that for the past several years the Bloody Mary is not only back in style but being taken to ridiculous and extreme levels. With a seemingly unlimited number of variations, the Bloody Mary is the world's most versatile cocktail. Using personalized mixes, infused vodkas, and special garnish arrangements, bartenders and mixologists alike take great pride in serving up their take on the traditional recipe. Similarly, Bloody Mary enthusiasts are a group of devoted fans, enjoying their favorite beverage beyond the traditional brunch. For years, comedian Dr Brian King and Emily Keys have been touring the continent seeking out great Bloodies and sharing their findings as "Bloody America" online. Traveling to all fifty US states and the ten provinces of Canada they have seen it all: From tasty craft cocktails to elaborate Instagram-worthy garnishes. This guidebook, containing photos and brief descriptions of the best Bloody Marys found across the land is a must for any lover of travel and Bloodies.

Finally, a field guide to preparing and identifying virtually every drink at the bar, from the Añejo Highball to the Caipirinha, from the Singapore Sling to the Zombie! Field Guide to Cocktails is not an ordinary bartender’s guide. Here are more than 200 recipes for the world’s best libations, with tried-and-true classics like the Tom Collins and the Fuzzy Navel and contemporary favorites like the Mojito and the Cosmopolitan. Full-color photographs of the cocktails are cross referenced to in-depth descriptions of the drinks. The histories are the stuff of legend: The Gin Rickey was mixed up to satisfy a thirsty lobbyist; Grog was drunk by sailors in the British Navy to prevent scurvy; and the Gibson was originally just a glass of water with an onion in it. You’ll also learn the most appropriate time and season to enjoy the drink, and you’ll get suggestions for the perfect food pairings—lobster with a Cape Codder, sharp cheese and crackers with a Gin and Tonic, black bean dip and chips with a Cuba Libre, and more. So whether you’re planning a cocktail party or trying to identify a new drink to try at the bar, Field Guide to Cocktails is the only mixology book you’ll ever need. Cheers!

JAMES BEARD AWARD NOMINEE • The ultimate guide to choosing ingredients, developing your palate, mixing drinks, and leveling up your home cocktail game—with more than 600 recipes—from the bestselling team behind Death & Co: Modern Classic Cocktails and James Beard Book of the Year Cocktail Codex: Fundamentals, Formulas, Evolutions “The mad geniuses behind Death & Co have elevated cocktail creation to punk-rock artistry. This dazzling book brings their brilliance home.”—Aisha Tyler IACP AWARD FINALIST • ONE OF THE BEST COCKTAIL BOOKS OF THE YEAR: Minneapolist Star Tribune, Slate Imagine you’re a rookie bartender and this is your handbook. Your training begins with a boot camp of sorts, where you follow the same path a Death & Co bartender would to discover your own palate and preferences, learn how to select ingredients, understand what makes a great cocktail work, and mix drinks like an old pro. Then it’s time to invite your friends over to show off the batched and ready-to-pour mixtures you stored in the freezer so you could enjoy your guests instead of making drinks all night. More than 600 recipes anchor the book, including classics, low-ABV and nonalcoholic cocktails, and hundreds of signature creations developed by the Death & Co teams in New York, Los Angeles, and Denver. With hundreds of evocative photographs and illustrations, this comprehensive, visually arresting manual is destined to break new ground in home bars across the world—and make your next get-together the invite of the year.

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.