Gin Fizz, Gimlet, French 75, Brandy Alexander, Pisco Sour, Singapore Sling, Sidecar, Dark and Stormy, Caipirinha, Margarita, Matador, Bloody Mary, White Russian, Vesper, Greyhound, Kamikaze, Missouri Mule, Pimms Cup, Fuzzy Navel, Kir Royale, Sazerac, Presbyterian, Man O War . . . Assouline's Vintage Cocktails explores the lost art of mixing the perfect drink with elegance and simplicity. With just a few ingredients and the right pour, this is the first and only book every host should stock in his or her bar. The vibrant and evocative photos of each drink were taken at the renowned Carlyle Hotel.

In this expanded and updated edition of Forgotten Cocktails and Vintage Spirits, historian, expert, and drink aficionado Dr. Cocktail adds another 20 fine recipes to his hand-picked collection of 80 rare-and-worth-rediscovered drink recipes, shares revelations about the latest cocktail trends, provides new resources for uncommon ingredients, and profiles of many of the cocktail world's movers and shakers. Historic facts, expanded anecdotes, and full-color vintage images from extremely uncommon sources round out this must-have volume. For anyone who enjoys an icy drink and an unforgettable tale.

Anything you can mix and pour into a glass is now termed a "cocktail," but those drinks usually pale in comparison with the truly classic cocktails. Vintage Cocktails returns drinkers to an age of Manhattans, Pink Ladies, Gin Fizzes, and Whisky Sours. Included with the recipes are quirky cultural facts as well as serving suggestions, what to have stocked at your bar at all times, and how to cure the inevitable hangover. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Over 100 authentic, timeless cocktail recipes. This comprehensive, nostalgia-rich guide to the famous cocktails of yesteryear is complete with an entertaining and informative history of each drink.

60+ recipes for today’s modern classics with entertaining backstories from the cocktail revival of the past thirty years, by a two-time James Beard Award nominee and New York Times cocktail and spirits writer. “No proper drinking library is complete without Robert Simonson’s volumes, and Modern Classic Cocktails is one of the best yet.” —Adam Platt, New York magazine restaurant critic and author of The Book of Eating One of the greatest dividends of the revival in cocktail culture that began in the 1990s has been the relentless innovation. More new cocktails—and good ones—have been invented in the past thirty years than during any period since the first golden age of cocktails, which lasted from roughly the 1870s until the arrival of Prohibition in 1920 and included the birth of the Martini, Manhattan, Daiquiri, and Tom Collins. Just as that first bar-world zenith produced a half-century of classic recipes before Prohibition, the eruption of talent over the past three decades has handily delivered its share of drinks that have found favor with arbiters on both sides of the bar. Among them are the Espresso Martini, White Negroni, Death Flip, Old Cuban, Paper Plane, Siesta, and many more, all included here along with each drink's recipe origin story. What elevates a modern cocktail into the echelon of a modern classic? A host of reasons, all delineated by Simonson in these pages. But, above all, a modern classic cocktail must be popular. People have to order it, not just during its initial heyday, but for years afterward. Tommy’s Margarita, invented in the 1990s, is still beloved, and the Porn Star Martini is the most popular cocktail in the United Kingdom, twenty years after its creation. This book includes more than sixty easy-to-make drinks that all earned their stripes as modern classics years ago. Sprinkled among them are also a handful of critics' choices, potential classics that have the goods to become popular go-to cocktails in the future.

Step into the glamorous world of the Savoy Hotel's legendary American Bar with The Savoy Cocktail Book, a classic collection of cocktail recipes that has stood the test of time. Originally published in 1930, this iconic book by Harry Craddock features an extensive array of beloved drinks, from timeless classics to forgotten gems. With its rich history and enduring influence, The Savoy Cocktail Book remains an essential guide for cocktail enthusiasts, professional bartenders, and anyone looking to elevate their mixology skills. This book contains hundreds of recipes for ... Cocktails Prepared Cocktails for Bottling Non-Alcoholic Cocktails Cocktails Suitable for a Prohibition Country Sours Toddies Flips Egg Noggs Collins Slings Shrubs Sangarees Highballs Fizzes Coolers Rickeys Daisies Fixes Juleps Smashes Cobblers Frappé Punch Prepared Punch for Bottling Cups The Lucky Hour of Great Wines The Wines of Bordeaux Champagne Burgundy Hocks (Rhine Wines), Steiweins & Moselles Port Sherry

It’s a system, a tool kit, a recipe book. Beginning with one irresistible idea--a complete home bar of just 12 key bottles--here’s how to make more than 200 classic and unique mixed drinks, including sours, slings, toddies, and highballs, plus the perfect Martini, the perfect Manhattan, and the perfect Mint Julep. It’s a surprising guide--tequila didn’t make the cut, and neither did bourbon, but genever did. And it’s a literate guide--describing with great liveliness everything from the importance of vermouth and bitters (the “salt and pepper” of mixology) to the story of a punch bowl so big it was stirred by a boy in a rowboat.

The Art of Vintage Cocktails features 50 recipes for classic cocktails, accompanied by the history and lore of the drink. Each libation is paired with a humorous illustration by artist Danielle Kroll, who puts a witty, sophisticated twist on the drink's name. This charming, small-format volume celebrates drinks from the 1920s, '30s, and '40s with a splash of the contemporary and a twist of wry humor, making it the perfect gift for home bartenders, history aficionados, and hosts and hostesses.

The New Old Bar is a collection of 200 great classic cocktail recipes that takes the fear out of entertaining and demystifies the party-throwing experience. Much more than an assortment of vintage cocktails (plus 25 terrific small dishes to enjoy while you drink them), The New Old Bar is a how-to manual on bringing mid-century cocktail culture to your home bar. Authors Steve McDonagh and Dan Smith comprise the Chicago restaurant and catering duo known as The Hearty Boys, who were the winners of the very first series of The Next Food Network Star. The Hearty Boys have catered events for President Barack Obama, and they have fed notables from Oprah Winfrey to Hillary Clinton. In this fun and beautifully photographed book, McDonagh and Smith tell readers about the proper tools needed for hosting successful cocktail parties, including vital information on bar setup, equipment needs, and proper shaking and blending techniques. The Hearty Boys have charmed the country with their breezy, insouciant take on food and entertaining, and now they bring the same warmth, humor, and easy expertise to the world of classic cocktails. Drink up!

Rediscover the lost art of cocktailing. Of all the skills you might acquire in life, the ability to make a good cocktail is a never going to be a waste of your time. No lover will complain when you present them a well-iced Negroni as they walk through your door; no house-guest will complain at the suggestion of a round of Gin Sours. To cocktail was coined as a verb by F Scott Fitzgerald in 1928. This amateur guide to cocktailing, embodies Fitzgerald's Golden Age spirit while giving it a thoroughly modern makeover. Expressly structured for the amateur, the first chapter of this book shows how just 6 bottles are needed for 25 classic cocktails. From this simple start the book brings a wealth of cocktail recipes and knowledge, all the while reminding you of the pleasures of cocktailing chez toi. From a Pean to the Spritz and a rehabilitation of the Bromx, through cocktail history and cocktailonomics, to go-to lists like 'The Top 5 Girly Drinks', The Spirits is a perfect mix. Informative recipes blended with whimsy and anecdote, are given a dash of fun, and finished with a twist of brilliantly wry humour.