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Whiskey Cocktails

Whiskey Cocktails
Whiskey Cocktails
In Whiskey Cocktails, America’s top mixologist Brian Van Flandern reprises his role as author in the fifth edition of Assouline’s best-selling cocktail series. Whiskey is undoubtedly one of the most enjoyed spirits, sipped by Madison Avenue “Ad Men” and the blue-collar alike—the “good ol’ boys drinking whiskey and rye” of Don Mclean’s American Pie. Now distilled in all corners of the world, it has grown to become the most popular liquor even in countries not typically associated with its manufacture. While Japanese distilleries frequently win awards and accolades for their internationally reputed single malts, it is only the choicest productions that receive appellation d’origine controlee, with the oldest spirit, Scotch, coming only from Scotland, and Bourbon and Rye both tracing their (albeit disputed roots) to the American south.

This book presents recipes from the mind of America’s top mixologist, all shot against the backdrop of such legendary New York City bars as The Brandy Library, Dead Rabbit Bar and McSorleys. Like the many vintages explored within, Whiskey Cocktails belongs so high up on the shelf even the most seasoned bartender may need a ladder to reach it.
In Whiskey Cocktails, America’s top mixologist Brian Van Flandern reprises his role as author in the fifth edition of Assouline’s best-selling cocktail series. Whiskey is undoubtedly one of the most enjoyed spirits, sipped by Madison Avenue “Ad Men” and the blue-collar alike—the “good ol’ boys drinking whiskey and rye” of Don Mclean’s American Pie. Now distilled in all corners of the world, it has grown to become the most popular liquor even in countries not typically associated with its manufacture. While Japanese distilleries frequently win awards and accolades for their internationally reputed single malts, it is only the choicest productions that receive appellation d’origine controlee, with the oldest spirit, Scotch, coming only from Scotland, and Bourbon and Rye both tracing their (albeit disputed roots) to the American south.

This book presents recipes from the mind of America’s top mixologist, all shot against the backdrop of such legendary New York City bars as The Brandy Library, Dead Rabbit Bar and McSorleys. Like the many vintages explored within, Whiskey Cocktails belongs so high up on the shelf even the most seasoned bartender may need a ladder to reach it.
$50