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The Oxford Companion to Spirits & Cocktails (OCSC) is a book in the series of Oxford Companions published by Oxford University Press.The book provides an alphabetically arranged reference to spirits, cocktails and other elements of the bar industry, compiled and edited by David Wondrich and Noah Rothbaum, with contributions by several writers including Doug Frost, Garrett Oliver and Audrey ...
The book was first published with 120 recipes, including for "cocktails, fizzes, punches, highballs, toddies, and long drinks." The book sold for 50 U.S. cents. The book became one of many cocktail guides released as early as the 1940s, though its marketing helped it thrive: signature elements including its logo, red cover, and size.
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The Fine Art of Mixing Drinks is a book about cocktails by David A. Embury, first published in 1948. [1] The book is noteworthy for its witty, highly opinionated and conversational tone, [2] as well as its categorization of cocktails into two main types: aromatic and sour; its categorization of ingredients into three categories: the base, modifying agents, and special flavorings and coloring ...
Brian Van Flandern (born May 5, 1968) is an American mixologist, spirits historian, and award-winning cocktail book author. He has been called "America's Top Mixologist" by Food Network. [1] [2] His book, Vintage Cocktails, won the Gourmand World Cookbook Awards|Gourmand World Cookbook Award for best Cocktail book in the World 2009. [3] [4] [5]
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Last year, you spent Super Bowl Sunday sipping a lukewarm Pilsner, wishing you were drinking something that contained tequila. Or mezcal. Or both. In 2023, you’ll be far better prepared, thanks ...
The Cafe Royal Cocktail Book is a collection of cocktail recipes compiled by William J. Tarling, published by the United Kingdom Bartenders Guild in 1937. [2] It contains a number of pioneering recipes, including the 20th Century and what later became the Margarita .