Imported schnapps gin has a remarkable history in West Africa. Gin was imported in great quantities between 1880 and World War I, when its consumption showed access to the modern, international world. Subsequently schnapps was transformed into a good that signified traditional, local culture. Today, imported schnapps has high status because of its importance for African ritual and as symbol of the status of chiefs and elders, but actual consumption is limited. This book explores this unexpected trajectory of commoditisation to investigate how imported goods acquire specific local meanings. This analysis of consumption and marketing of gin contributes to our understanding of patterns of consumption, rejection and appropriation within processes of identity formation, elite formation, and the redefinition of community in colonial and postcolonial West Africa.

The first real cookbook for cocktails, featuring 500 recipes from the world's premier mixologist, Dale DeGroff. Covering the entire breadth of this rich subject, The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring DeGroff’s signature use of fresh juices, as well as all the classics. It begins with the history of spirits, how they’re made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from DeGroff’s vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, and mastering key techniques—the same information that DeGroff shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Throughout are rich stories, vintage recipes, fast facts, and other entertaining asides. Beautiful color photographs and a striking design round out the cookbook approach to this subject, highlighting the difference between an under-the-bar handbook and a stylish, full-blown treatment. The Craft of the Cocktail is that treatment, destined to become the bible of the bar.

Sother Teague, one of New York’s most knowledgeable bartenders and Wine Enthusiast's Mixologist of the Year (2017), presents a brief history of both classic and lesser-known spirits with modern-day wit and old-school bar wisdom, accompanied by easy-to-mix drink recipes you’ll soon commit to memory. Better than bellying up to some of the world’s best bars with a veteran bartender, this series of essays and conversations on all things alcohol aims to reveal how the joy of drinking changed both history and culture?and will likely inspire you to make a little history of your own. After all, no retelling of a great caper or revolutionary event ever started with the phrase, “So a bunch of guys are all eating salad...”. This hardcover collection of timeless tips, insight from industry pros and 100+ recipes is more than just a cocktail book: It’s a manifesto for living a more spirited life.

The first book in decades to celebrate and explore the history of the most iconic of classic cocktails, the martini, with 50 recipes. JAMES BEARD AWARD FINALIST • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD® • IACP AWARD FINALIST • “Simonson’s a fleet-footed writer, and his thumbnail history is easily satisfying without getting into the weeds. . . . This is a no-brainer for martini enthusiasts.”—Publishers Weekly 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.

Cocktails are back in a big way - but no more '2 for 1' Tequila Sunrises. Today's cocktails are a sensory experience, concocted by experts on taste and aroma - and none is more expert than Tony Conigliaro, expert alchemist and award-winning barman. Drinks is a stunning contemporary cocktail guide, which nods to the history of the cocktail and updates 50 classic cocktail recipes in astonishing and original ways. Tony's spins on the classics include Vintage Manhattan (using aged bourbon), new classics of his own invention (the Twinkle, now on cocktail menus the world over), drinks based on their perfume (Lipstick Rose, inspired by perfumer Ralf Schwieger's creation for Frederic Malle), fruit-based culinary creations (Sweet Grilled Lemon Margarita and Nettle Gimlet) and groundbreaking savoury drinks (White Truffle Martini). Beautifully photographed with easy recipes and fascinating descriptions of their inspiration and creation, and with a guide to the equipment you will need to make your own libations at home, Drinks will revolutionise the art of the cocktail.

The biography of Paul Ricard—whose eponymous company Pernod Ricard produced and popularized pastis, an anise aperitif from his native Marseille—embodies a wonderfully rich business success story of the 20th century. Overcoming significant adversity amid the turmoil of the 1930s, Ricard built a renowned premium spirits brand, parlaying the beauty and mystique of Provence into a worldwide libation. A savvy marketer and maverick, Paul Ricard started a company in Marseille, France, to introduce pernod, the beloved local aperitif, to the world. With its striking, colorful branding that evoked sunny Provence, the company thrived until the arrival of World War II, when Ricard was forced to close down operations. Ever the entrepreneur, he pivoted to agriculture and built up a successful rice farm from scratch. After the war, Ricard rebuilt his brand anew and lay the groundwork for the global leader it is today. This is the story of Ricard’s extraordinary life, a timeless tale of adventure, business prowess, and endless adaptability. In addition to his successful spirits company, Ricard opened a popular racecar circuit; transformed Mediterranean islands into vacation destinations; and pursued his lifelong love of painting. With endless optimism, strategic acumen, and unwavering determination, Ricard navigated his way through turbulent political and economic times to create a successful business that has stood the test of time and now includes more than 35 international brands, from Absolut Vodka to Chival Regal.

A lush, full-color collection of 50 cocktail recipes using organic, sustainable produce, handcrafted ingredients, and local artisanal spirits, from the bar manager at the award-winning Cyrus restaurant. Inspired by the bounty of Sonoma County's organic farms and local distilleries, Scott Beattie shakes up the cocktail world with his extreme twists on classic bar fare. In ARTISANAL COCKTAILS, Beattie reveals his intense attention to detail and technique with a collection of visually stunning and astonishingly tasty drinks made with top-shelf spirits, fresh-squeezed juices, and just-picked herbs and flowers. In creatively named recipes such as Meyer Beautiful (My, You're Beautiful), Hot Indian Date, and the Grapes of Roth, Beattie combines flavors and aesthetics as meticulously as a chef to produce party-worthy concoctions guests won't soon forget. "Scott Beattie of Healdsburg's Cyrus restaurant turns cocktail creation into an extreme sport." —Linda Murphy, San Francisco Chronicle "The most extreme practitioner of this cocktailian focus on fresh and local ingredients is Cyrus's Scott Beattie. The drinks Beattie makes with this bounty are uniformly gorgeous. And Beattie's virgin versions of several drinks are so good that you barely miss the booze." —Gourmet "This jewel box of a restaurant features an outstanding bar that showcases an innovative seasonal cocktail list overseen by mixologist Scott Beattie—his Manhattan made with vanilla-infused bourbon is a perfect counterpoint to a day of wine tasting." —Bon Appétit