This book is all around beautiful! The photos are gorgeous, the recipes are well written and easy to follow, plus the lore behind each item puts me directly into the D&D universe.--Chef Mike Haracz, host of Heroes' Feast

Entertain fabulously while you adventure in your next D&D campaign! Puncheons & Flagons is a delightful and fun-filled cocktail and snacks book filled with fare that would be served up at your character's favorite tavern, inn, or market along the Sword Coast. All seventy-five dishes, created by a professional recipe developer, are easy to prepare and provide everything you need for hosting and entertaining with D&D flair.

Dishes are organized by in-world drinking establishment and by base ingredient with options for every occasion--especially game nights!--including:

- Adventurous cocktails such as Necromancer and Hand of Vecna
- Batch cocktails such as Candlekeep Tea and Faerie Fire
- Nonalcoholic concoctions such as Mourning Cup and Baldurian Tonic
- Tasty morsels such as Luiric Rarebit and High Sun Florentines

Drink up!

As I am someone who has grown to actually like Malört, you may doubt my taste. But Josh Noel's exploration of this most maligned spirit is funny, fascinating, and surprisingly delicious. -John Hodgman, comedian and author of Medallion Status

Malört may be the worst thing you'll ever taste.

Known primarily for its intense bitterness, the infamous Chicago liqueur has been compared to a forest fire, if the forest was made of earwax. Yet lurking in the horror and the mockery lies the truth of Malört: we keep going back for more. For nearly a hundred years, we've gone back.

Jeppson's Malört could have died a hundred deaths in that time. Its survival wasn't always a given. It also was no accident. There was one man's dogged persistence. One woman's patience and dedication. There were cultural shifts and fortunate timing that helped transform a drink rooted in centuries-old Swedish tradition into the American sensation it is today.

Malört is a story of love, relationships, and how one generation finds meaning where generations before did not. Such transformations happen in art, in history, and in food, and it happened to Jeppson's Malört.

Author and beer expert Josh Noel unpacks a uniquely American tale, equal parts culture, business, and personal relationships-involving secret love, federal prison, a David vs. Goliath court battle, and, ultimately, the 2018 sale of Jeppson's Malört, which made Pat Gabelick, a 75-year-old Chicago woman who spent much of her life as a legal secretary, into an unlikely millionaire.

Malört isn't just the story of one brazen liquor-it is the story of modern tastes and cultural shifts.

The New York Times-bestselling guide to botany and booze celebrates its 10th anniversary with an updated edition--now including a guide to planting your very own cocktail garden to go with more than fifty drink recipes. This fascinating, go-to text about the plants that make our drinks is the ideal gift book for every cocktail aficionado, the perfect drinks book for every plant-lover.

Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.

Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs--but each represents a unique cultural contribution to our global drinking traditions and our history.

This charming concoction of biology, chemistry, history, etymology, and mixology--with delightful drawings, tasty cocktail recipes, and fun factoids throughout--will make you the most popular guest at any cocktail party.

A book that makes familiar drinks seem new again . . . Through this horticultural lens, a mixed drink becomes a cornucopia of plants.--NPR's Morning Edition

Amy Stewart has a way of making gardening seem exciting, even a little dangerous. --The New York Times

How do you create the perfect daiquiri? In what type of glass should you serve a whiskey sour? What exactly is an aperitif cocktail? A compendium for both home and professional bartenders, The Essential Cocktail Book answers all of these questions and more--through recipes, lore and techniques for 150 drinks, both modern and classic.

In this much anticipated follow-up to Tequila Mockingbird, author Tim Federle is back with nearly 50 all-new, all-delicious drink recipes paired with his trademark puns and clever commentary on more of history's most beloved books and whimsical illustrations throughout. Our old-school sips celebrate everything both timeworn and tasty like Tender Is the Nightcap. Looking for something newer? For contemporary cocktail enthusiasts and first-in-line fans of new releases, we're serving mashed-up modern masterpieces, like Muddlesex, and goblet-worthy guzzlers like The Drinking Game of Thrones.

For all you designated drivers out there, we're picking up your tab, too. Our nonalcoholic drinks are inspired by the books that defined your childhood, like Goodnight Moonshine. Don't forget to round out the night of literary fun with scholarly snacks like Banana Karenina. For now, and without further ado, let's bookmark some booze and stir up some books!

Cocktails include:

• Madame Brewery
• A Room with Vermouth
• The Handmaid's Ale
• Murder on the Orient Espresso
• The Bluest Mai Tai
• Go Get a Scotch, Man
• Fifty Shades of Grey Goose

Whiskey making has been an integral part of American history since frontier times. In Kentucky, early settlers brought stills to preserve grain, and they soon found that the limestone-filtered water and the unique climate of the scenic Bluegrass region made it an ideal place for the production of barrel-aged liquor. And so, bourbon whiskey was born.

More than two hundred commercial distilleries were operating in Kentucky before Prohibition, but only sixty-one reopened after its repeal in 1933. As the popularity of America's native spirit increases worldwide, many historic distilleries are being renovated, refurbished, and brought back into operation. Unfortunately, these spaces, with their antique tools and aging architecture, are being dismantled to make way for modern structures and machinery. In The Birth of Bourbon, award-winning photographer Carol Peachee takes readers on an unforgettable tour of lost distilleries as well as facilities undergoing renewal, such as the famous Old Taylor and James E. Pepper distilleries in Lexington, Kentucky. This beautiful book also includes spaces that well-known brands, including Maker's Mark, Woodford Reserve, Four Roses, and Buffalo Trace, have preserved as a homage to their rich histories.

Using a technique known as high-dynamic-range imaging -- a process that produces rich saturation, intensely clarified details, and a full spectrum of light -- Peachee reveals the vibrant life lingering in artifacts from worn cypress fermenting tubs to extravagant copper stills. This lavish celebration of bourbon's heritage will delight whiskey aficionados, history buffs, and art lovers alike.

• Complete instructions with pictures of every step in the Moonshine-making process.
• Basic grain science.
• Enzymes, yeast nutrients, yeast strains.
• Correct temperatures and pH levels.
• Each piece of equipment needed and how to use each - with pictures.
• Complete supply list.
• Grain bills/recipes.
• Cooking mash.
• Fermentation.
• Distillation.
• Aging.
• Bottling.
• Sanitation.
• Safety.
• Moonshine worksheets to keep you on track.

In Dave Arnold's world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked.

With Liquid Intelligence, the creative force at work in Booker & Dax, New York City's high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like.

Years of rigorous experimentation and study--botched attempts and inspired solutions--have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple--how ice forms and how to make crystal-clear cubes in your own freezer--and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns.

Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft.

Arnold's book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic.

Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you're in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard--one that no bartender or drink enthusiast should be without.

Eric Zandona - spirits specialist at the American Distilling Institute - explores 140 of the finest bourbons in the world, from the big-name classics to tiny craft distilleries, with flavor profiles and recommendations for the best way to drink each one.

Also featuring recipes for 20 classic bourbon cocktails, as well as chapters on the history of bourbon, how the drink is made and the key things you need to understand when buying a bottle, The Bourbon Bible is the ultimate guide to the ultimate drink.

Please, find a seat on the aisle (preferably one with a cup holder) and silence your cell phones. We've meticulously mixed a mouthwatering assortment of tipsy tributes so diverse and wide-ranging, you could line the shelves of an abandoned Blockbuster with these drinks--twice. The perfect gift for mixologists and moviegoers, Gone with the Gin is a terrific twist on movie nights that includes 50 delicious drinks and whimsical illustrations throughout.

No matter your cinematic stripe, there's a beverage (or ten) tailor-made just for you. For moviegoers who never leave their house without Kleenex, get ready to cry-slash-chug your way through history's most delectable dramas, like the Ti-tonic. If you'd rather cackle than cry, we've got you covered with You've Got Ale. If you're looking for a scream, say Cheeeers, Johnny! to The Moon-Shining. And if you like your cocktails sprinkled with song, Sippin' in the Rain will have you dancing out of your seat--for another round.

In addition to winking commentary on Hollywood's most quotable films, there are also recipes for movie-themed munchies, and we heard The Silence of the Lamb Burgers pair well with a nice chianti. So go ahead, make my drink. Even if you don't know every line from every movie, tonight you're gonna drink like you do.

Drinks include:

• A Sidecar Named Desire
• Indiana Jones and The Shirley Temple of Doom
• Do the Rye Thing
• Fight Club Soda
• Bloody Mary Poppins
• The Big Le-Brewski
• Monty Python and the Stoli Grail

N'awlins. Crescent City. The Big Easy. New Orleans is full of culture and at the heart of this culture...cocktails!

Immerse yourself in the magic and mystery of the city with this fun and elegant new guide to the best bars and cocktails of New Orleans. Far more than just a cocktail recipe book, New Orleans Cocktails features signature creations by the best mixologists in the Big Easy, inspired by Crescent City musicians, writers, and revolutionaries alike featuring:

More than 100 of New Orleans' most exciting cocktails and bartender originals, including:

• New Orleans classics like the Sazerac (at the Sazerac Bar, of course) and Arnaud's twist on the French 75, drinks inspired by the city's history, like the absinthe-filled Jean LaFitte Cocktail
• A Brief History of New Orleans cocktails
• Soundtrack suggestions to transport you to the birthplace of Jazz
• Bartending techniques and preparations to make exquisite cocktails at home
• Tips for the first-time New Orleans visitor drinking their way around the city
• Cocktail terminology for understanding what you hear and what you read
• Iconic drinks like the Classic Hurricane that will transport you to Bourbon Street

You'll also find invaluable insider tips from local bartenders, including a Q&A with Ann Tuennerman, founder of Tales of the Cocktail! Concoct your own authentic Mardi Gras celebration without ever leaving your zip code with this comprehensive guide to the art of New Orleans cocktail making.

Make yourself a Mai Tai, put your favorite exotica record on the hi-fi, and prepare to lose yourself in the fantastical world of tiki, one of the most alluring--and often misunderstood--movements in American cultural history.

Lavish full color 1930 reproduction of The Savoy Cocktail Book by Harry Craddock, bartender of the Savoy Hotel in London. It features the most popular cocktails of the time in both breadth and depth, with over 700 recipes. No student of libations should be without this historic book.

Only original cocktails in this edition (i.e., no Moscow Mule!), just the real deal

All in all, a big book of fun. Try these old classics today from this special unabridged historic reproduction.

Thrilling . . . told] with gonzo lan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she's not wrong, though Bill Buford's Heat is probably a shade closer. --Jennifer Senior, The New York Times

Professional journalist and amateur drinker Bianca Bosker didn't know much about wine--until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a cork dork.

With boundless curiosity, humor, and a healthy dose of skepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, California mass-market wine factories, and even a neuroscientist's fMRI machine as she attempts to answer the most nagging question of all: what's the big deal about wine? What she learns will change the way you drink wine--and, perhaps, the way you live--forever.

Think: Eat, Pray, Love meets Somm. --theSkimm

As informative as it is, well, intoxicating. --Fortune

Mix up a taste of the City by the Bay and experience San Francisco without ever leaving home!

Eating and drinking are always the topics of the day in this city that is unlike any other. With San Francisco Cocktails, you will be transported to the biggest small-town city in America.

Inside, you will find:

• Easy-to-follow recipes sure to be crowd pleasers
• Cocktail basics for your home bar, including glassware, tools, and spirits
• Chapters dedicated to your favorite San Francisco neighborhoods
• Profiles on some of the most recognizable bars in San Francisco along with the cocktail recipes that make them stand out
• Interviews with local bartenders
• Gorgeous, full-color photography gives you a taste of each cocktail long before you mix them up yourself
• A list of songs and movies that will help you truly grasp the San Francisco experience

No matter where you find yourself, San Francisco Cocktails is the perfect gift for cocktail lovers everywhere. This is the perfect guide for drinking like a true San Franciscan.

The story of the visionary young widow who built a champagne empire, showed the world how to live with style, and emerged a legend

Veuve Clicquot champagne epitomizes glamour, style, and luxury. But who was this young widow--the Veuve Clicquot--whose champagne sparkled at the courts of France, Britain, and Russia, and how did she rise to celebrity and fortune?

In The Widow Clicquot, Tilar J. Mazzeo brings to life--for the first time--the fascinating woman behind the iconic yellow label: Barbe-Nicole Clicquot Ponsardin. A young witness to the dramatic events of the French Revolution and a new widow during the chaotic years of the Napoleonic Wars, Barbe-Nicole defied convention by assuming--after her husband's death--the reins of the fledgling wine business they had nurtured. Steering the company through dizzying political and financial reversals, she became one of the world's first great businesswomen and one of the richest women of her time.

Although the Widow Clicquot is still a legend in her native France, her story has never been told in all its richness--until now. Painstakingly researched and elegantly written, The Widow Clicquot provides a glimpse into the life of a woman who arranged clandestine and perilous champagne deliveries to Russia one day and entertained Napoleon and Josephine Bonaparte on another. She was a daring and determined entrepreneur, a bold risk taker, and an audacious and intelligent woman who took control of her own destiny when fate left her on the brink of financial ruin. Her legacy lives on today, not simply through the famous product that still bears her name, but now through Mazzeo's finely crafted book. As much a fascinating journey through the process of making this temperamental wine as a biography of a uniquely tempered woman, The Widow Clicquot is utterly intoxicating.

From Milan to Los Angeles, Venice to New York, the spritz--Italy's bitter and bubbly aperitivo cocktail--has become synonymous with a leisurely, convivial golden hour. But the spritz is more than just an early evening cocktail--it's a style of drinking. In Spritz, Talia Baiocchi and Leslie Pariseau trace the drink's origins to ancient Rome, uncover its unlikely history and culture, explore the evolution of aperitivo throughout Northern Italy, and document the spritz's revival around the world. From regional classics to modern variations, Spritz includes dozens of recipes from some of America's most lauded bartenders, a guide to building a spritz bar, and a collection of food recipes for classic Italian snacks to pair alongside.