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The Mixellany Guide to Vermouth & Other AP Ritifs Paperback – July 14, 2011

3.6 out of 5 stars 8 customer reviews

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Product Details

  • Paperback: 240 pages
  • Publisher: Jared Brown (July 14, 2011)
  • Language: English
  • ISBN-10: 1907434259
  • ISBN-13: 978-1907434259
  • Product Dimensions: 5.8 x 0.6 x 8.3 inches
  • Shipping Weight: 12.6 ounces (View shipping rates and policies)
  • Average Customer Review: 3.6 out of 5 stars  See all reviews (8 customer reviews)
  • Amazon Best Sellers Rank: #386,564 in Books (See Top 100 in Books)

More About the Author

The inseparable cocktail couple, Jared Brown and Anistatia Miller, are the directors of Mixellany Limited (www.mixellany.com), publishers of books on drink. During the course of their 19-year collaboration, Miller and Brown have written more than 30 books including Shaken Not Stirred: A Celebration of the Martini, Champagne Cocktails, Cuba: Legend of Rum, and Soul of Brasil. Their latest, Spirituous Journey: A History of Drink charts in two volumes a history of spirits and mixed drinks from 7000 BC to mid-20th century. (The first volume won a coveted Gourmand World Cookbook Award for Best Drink History in the UK in 2009 and the second received the same honour in 2010.) In October 2010, the couple also received the Best Drinks Writing Award at the 2010 CLASS Magazine Awards. And in 2011, the couple were honoured with the coveted IWSC Communicators of the Award from the International Wine & Spirits Competition.

Their publishing company is responsible for the Mixologist series of cocktail journals and the republishing such classics as the Café Royal Cocktail Book. They write for World's Best Bars and are "cocktail gurus" on the new Drinkology website. They are also regular contributors to Imbibe and CLASS magazines in the UK and Mixology magazine in Germany. They have written extensively for other publications including Wine Spectator, Cigar Aficionado, Gotham and Hamptons magazines, Los Angeles Confidential, Boston Common, Capitol File, and Food Arts in the United States as well as THEME in the UK.

These two former bartenders also practice what they preach. Brown is master distiller for the multi-award winning Sipsmith Gin, the first newly-licensed London distillery to open in nearly 200 years. They have amassed a collection of international awards for their work as distillery consultants creating new spirits, including a coveted 2002 international "Best Spirit" in the white spirits category from the Beverage Testing Institute for Heavy Water Vodka. They have worked as tasters for a number of products including the new Beefeater 24 ultra-premium gin. They recently completed a three-year project in the south of France, restoring Exposition Universelle des Vins et Spiritueux, a museum of wines and spirits founded in 1958, and cataloguing the 8000+ bottles, 1200 menus, and other antiquities in the collection.

They live in the Cotswolds with their cat, Kitten.

Customer Reviews

Top Customer Reviews

Format: Paperback
This has its good parts and bad...There are moments when it seems like this is just a list of nonexistant brands of Vermouth that may or may not still be in production...other times, there are fun stories and interesting recipes, as well as tips on how to select and store your vermouth. So if your expectations are a little on the low side, this is a good book. But if you're hoping for cohesion and a strong thematic connection between pages, you might not get that from this particular book!
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If your interested in wine-based aperitifs (and you should be), this is the best reference out there. The material could be presented better, and the guides to botanicals is a little stale, but still one of the few books on this subject.
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This book has lots of info, but much of it can be found online. If you know anything at all about herbs, a great chunk of the book will be unhelpful because the descriptions of the various herbs that have been used in vermouth is too brief. Aside from that, this book has a brief history of vermouth and reviews of the various commercial vermouths out there. I guess this is good if you are bartender, but if you are interested in making your own vermouth, which is not at all difficult, this would not be helpful.
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Perfect was to start getting into making your own craft cocktails! Great book!
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