Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas

Sold by Ten Speed Press
7
Free sample

Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters. 
 
Author and bitters enthusiast Brad Thomas Parsons traces the history of the world’s most storied elixir, from its earliest “snake oil” days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process. 
 
Whether you’re a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends--ranging from Apple to Coffee-Pecan to Root Beer bitters--as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike. 
 
Also featured are more than seventy cocktail recipes that showcase bitters’ diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons’s own repertoire like the Shady Lane, plus one-of-a-kind libations from the country’s most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes.
 
Part recipe book, part project guide, part barman’s manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.
Read more
Collapse

About the author

Brad Thomas Parsons is a writer, blogger, and food and cocktail enthusiast. A former senior editor at Amazon.com, he received an MFA in writing from Columbia University and has been a contributor to Serious Eats, Omnivoracious, Al Dente, and Seattle Met, among others. He lives in Brooklyn, New York. Visit btparsons.com.
Read more
Collapse
4.7
7 total
Loading...

Additional Information

Publisher
Ten Speed Press
Read more
Collapse
Published on
Nov 1, 2011
Read more
Collapse
Pages
240
Read more
Collapse
ISBN
9781607740728
Read more
Collapse
Features
Read more
Collapse
Read more
Collapse
Language
English
Read more
Collapse
Genres
Cooking / Beverages / Alcoholic / General
Cooking / Essays & Narratives
Cooking / History
Read more
Collapse
Content Protection
This content is DRM protected.
Read more
Collapse
Eligible for Family Library

Reading information

Smartphones and Tablets

Install the Google Play Books app for Android and iPad/iPhone. It syncs automatically with your account and allows you to read online or offline wherever you are.

Laptops and Computers

You can read books purchased on Google Play using your computer's web browser.

eReaders and other devices

To read on e-ink devices like the Sony eReader or Barnes & Noble Nook, you'll need to download a file and transfer it to your device. Please follow the detailed Help center instructions to transfer the files to supported eReaders.
William L. Hamilton loves a good gimlet. Rose's and lime. Straight up. Perfectly iced. Make the glass pretty too. "It ruined my reputation for thinking before I speak," he writes of that love. "I accept the trade-off." Like Lewis Carroll's Alice, when Hamilton sees it, he drinks it -- and tells the incredible tale.

In "Shaken and Stirred," his biweekly Sunday Styles column, now an original book of his drinking adventures, the intrepid New York Times reporter offers a gimlet-eyed look at contemporary culture through the panoptic view of a cocktail glass. From the venerable martini to the young Dirty Jane, Hamilton shares his tip on the sip.

You hold in your hands a guide to "how it goes down." Not a cocktail manual or a Baedeker to the bar scene but a drinker's guide to drinking. These are four-ounce adventures of cocktails and the people who make them, from the bartenders and chefs to the patrons, the politicians and the power players of the liquor industry.

There are tales of the Champagne high life, the Long Island Iced Tea low life; men like Dr. Brown and his celery soda, and women like Eve and her Apple Martini. Hamilton's weekly Runyanesque rounds cover all the watering holes and their poisons, from the East Side's Southside to the Incredible Hulk in the Bronx, and monitors the latest trends, from the ultra-premium vodka wars to the Red Bull market. Shaken and Stirred is a report on a popular culture that comes alive after five, when the mood turns social and the moment is sweet (or sour, or bitter, or dry).

Hamilton has also picked up the best (or the most unbelievable) cocktail recipes from bars, lounges and restaurants in New York City and beyond. There is common sense and creativity in the classics, and new inventions with their eye on the prize, such as the Huckleberry Ginn and the Bleeding Heart."drink me," said the bottle in Alice's Adventures in Wonderland. Hamilton has, in every instance, and bottled his thoughts in sixty-four essays that are as readable as they are drinkable. Mix a gimlet, or a Minnesota Anti-Freeze, or a Gibson or a Bone. And spend a night in, on the town.

The definitive guide to the contemporary craft cocktail movement, from one of the highest-profile, most critically lauded, and influential bars in the world.
 
Death & Co is the most important, influential, and oft-imitated bar to emerge from the contemporary craft cocktail movement. Since its opening in 2006, Death & Co has been a must-visit destination for serious drinkers and cocktail enthusiasts, and the winner of every major industry award—including America’s Best Cocktail Bar and Best Cocktail Menu at the Tales of the Cocktail convention. Boasting a supremely talented and creative bar staff—the best in the industry—Death & Co is also the birthplace of some of the modern era’s most iconic drinks, such as the Oaxaca Old-Fashioned, Naked and Famous, and the Conference. 

Destined to become a definitive reference on craft cocktails, Death & Co features more than 500 of the bar’s most innovative and sought-after cocktails. But more than just a collection of recipes, Death & Co is also a complete cocktail education, with information on the theory and philosophy of drink making, a complete guide to buying and using spirits, and step-by-step instructions for mastering key bartending techniques. Filled with beautiful, evocative photography; illustrative charts and infographics; and colorful essays about the characters who fill the bar each night; Death & Co—like its namesake bar—is bold, elegant, and setting the pace for mixologists around the world.
©2019 GoogleSite Terms of ServicePrivacyDevelopersArtistsAbout Google|Location: United StatesLanguage: English (United States)
By purchasing this item, you are transacting with Google Payments and agreeing to the Google Payments Terms of Service and Privacy Notice.