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   Mixologist: The Journal of the American Cocktail
edited by Anistatia Miller
The first annual volume of Mixologist: The Journal of the American Cocktail is hot off the presses. A forum for mixology and barware scholars, Mixologist is written by some of the nation's most respected cocktail authorities. This year's volume of Mixologist features works by Dave Wondrich, Ted Haigh, Robert Hess, Gary Regan, Jared Brown, Lowell Edmunds, Paul Clarke, Audrey Saunders, Phil Greene, Anistatia Miller, and Darcy O'Neil.

The never-before-published articles presented in this inaugural 200-page book focus on the origins of six classic cocktails. Additional articles explore the legend of Antoine Amedee Peychaud, creator of Peychaud's Bitters; the history of Plymouth Gin; a definitive and scientific guide to simple syrup; and a look into the classic future of cocktails.

Articles were reviewed by a distinguished editorial board that included Dale DeGroff, Dave Wondrich, Jared Brown, Lowell Edmunds, and Robert Hess. Published by Jared Brown and Anistatia Miller, net proceeds from the sales of Mixologist: The Journal of the American Cocktail will benefit The Museum of the American Cocktail.

To purchase your copy, you can either order it from Amazon.com, or you can visit Mixellany.com (which is the special publisher associated with The Museum of the American Cocktail) and order it directly from them.

The cost (including shipping) is:

  • $23.95 within the U.S.
  • $27.95 for international orders.

In the near future we will be providing access to additional unique and exciting products for sale here on our website, as well as at our location in New Orleans. Until then, allow us to recommend the following products, available via Amazon.com:

  
The Craft of the Cocktail
by Dale DeGroff
Cocktails are bigger than ever, and this is the first real cookbook for them, covering the entire breadth of this rich subject. The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring Dale DeGroff’s signature use of fresh juices, as well as all the classics.
  
Vintage Spirits & Forgotten Cocktails
by Ted Haigh
The authentic vintage cocktail has made a comeback. This book does not repeat the timeworn cocktails of old. While old-fashioneds, martinis, rusty nails, margaritas, and negronis are all great drinks--and this book includes the most authentic recipes--you can find them anywhere.
      Here, historian, expert, and drink aficionado Dr. Cocktail has hand-picked 80 drinks rarely made today, and all of them deserve revival. Some are from the nineteenth century, some from the Prohibition era, and some from just after World War II, as the golden age of the cocktail was waning. All are retrieved from extremely uncommon sources. In fact, some of these drinks were found carefully penned into old cocktail manuals or on scraps of paper and may never have been published. They are true treasures, indeed.
  
Shaken Not Stirred: A Celebration of the Martini
by Anistatia Miller and Jared Brown
This first-of-its-kind volume features 40 ways to make a classic martini, 60 nouveau concoctions and a directory of the world's best martini lounges. Here, readers will discover the finer points of gin versus vodka, olive versus twist, shaken versus stirred, as well as brands of liquor, ratios of ingredients and every facet of this highly ritualized and specific cocktail. Also included are looks at and recipes for the weird and wonderful new offspring of the martini renaissance: chocolate and espresso martinis, the Cajun Combustion Engine, Martini Navratilova, Very Berry Martini, Pasini Express, Berlin Station Chief and many more. With sidebars featuring quotes from literature, toasts and historical points of interest, plus photos recalling great martini moments in film, politics, culture and advertising, Shaken Not Stirred is a fabulous celebration of a classic and very au courant international tradition.
  
The Joy of Mixology
by Gary Regan
An original book on the craft of mixology is a rare gem. Gary Regan’s The Joy of Mixology is such a gem, one whose genius lies in Regan’s breakthrough system for categorizing drinks that helps bartenders—both professionals and amateurs alike—not only to remember drink recipes but also to invent their own.
       For example, once you understand that the Margarita is a member of the New Orleans Sour Family, you’ll instantly see that a Kamikaze is just a vodka-based Margarita; a Cosmopolitan follows the same formula, with some cranberry juice thrown in for color. Similarly, the Manhattan and the Rob Roy, both members of the French-Italian family, are variations on the whiskey-vermouth-bitters formula.
       In this way Regan brings a whole new understanding to the world of cocktails and how to make them. Not only will you learn how to make standard cocktails, you’ll actually learn to feel your way through making a drink, thereby attaining the skills needed to create concoctions of your own. And as Regan explains methods for mixing drinks, how to choose bartenders’ wares and select spirits and liqueurs, and the origins of many cocktails, you’ll feel as though you’re behind the bar with him, learning from a master. Plus, his charming and detailed history of mixed drinks raises this far above the standard cocktail guide fare.
  
Vintage Barware
by Stephen Visakay
The ultimate guide for fans and collectors of historical barware. In this single guide, Visakay provides not only beautiful pictures of classic cocktail shakers and assorted barware, but he also indicates approximate values and detailed and well researched information regarding their historical significance and manufacture.
  
Esquire Drinks
by David Wondrich
Anyone can lift a glass—but drinking with class, taste, and wisdom is a completely different matter. David Wondrich, Esquire magazine’s renowned “drink pundit,” is here to remedy that sad situation and restore a tradition of intelligent, sophisticated drinking. Wondrich simply provides the liveliest history of drinks imaginable, serving up wit and wisdom that will help you sort out the classic from the crass and master the fundamentals of mixology. The highlight: the delicious drinks themselves. The recipes, with loads of information and variants, appear on pages brightened with vintage photos that perfectly capture the spirit of each cocktail. There are daiquiris, amusingly named gin drinks like “William Seabrook’s Asylum,” a Whiskey Sour, Margarita, Vodka Martini, and a barfull more!
Saluting a Great American Tradition
An Educated and Responsible Approach to the Art of the Cocktail

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