Whisky - meaning "water of life" - was first produced in the 15th century. Originally from Scotland and Ireland, it is now produced in many countries, including the United States, Canada and Japan. Relating the story of whisky and the differences between the main varieties, such as Scotch, bourbon and Tennessee whiskey, this book gives you the knowhow needed to make whisky cocktails. Covering essential equipment, including the cocktail shaker and 7 varieties of glasses, you'll become an expert in no time. Learn about muddling, frosting glasses and making syrups to create special mixes. The book will help you to master the classic recipes and discover more unusual cocktails. The range of drinks uses a wide array of ingredients, so you'll always have something new and interesting to try.With easy-tounderstand instructions, over 100 mouthwatering photographs and useful hints and tips throughout, this handbook is accessible to even the most inexperienced home bartender, while also providing something extra for the whisky connoisseur.
Stuart Walton
Stuart Walton is a British author and cultural critic known for his insightful commentary on food, drink, and popular culture. His writing style is characterized by its wit, sophistication, and deep knowledge of his subjects. Walton has published several books, including "Out of It: A Cultural History of Intoxication" and "The Devil's Dinner: A Gastronomic and Cultural History of Chili Peppers." He has made significant contributions to the fields of food studies and cultural criticism, shedding light on the social and historical significance of culinary traditions. Walton's most famous work, "Out of It," explores the cultural and philosophical implications of intoxication throughout history. His work continues to have a lasting impact on the literary genre of food writing and cultural criticism.
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