Today adding wine to a sauce or beer in casseroles are commonplaces of the domestic kitchen. The drinks featured in this book, however, are quite different types of drink. What they have in common is that they all depend to some degree on distillation. Even the fortified wines are made stronger, and in some cases naturally sweeter, than ordinary table wine by the addition of a distillate. Following an introduction to the history of alcoholic drinks, "The Connoisseur’s Guide to Spirits" looks at the histories and compositions of all of the world’s most important spirits, liqueurs and fortified wines, from arak to whisky, and Madeira to vermouth. You will find fascinating information on where and how each drink is made, the best-known producers and brand names, and the various ingredients, flavourings and aromas. Instructions for over one hundred cocktails will help you discover how to mix up a Merry Widow, pour a classic Martini and prepare a perfect Prairie Oyster. A guide to non-alcoholic drinks and mixers is also included.
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