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Brooklyn Spirits

Craft Distilling and Cocktails from the World's Hippest Borough

Published by powerHouse Books
Distributed by Simon & Schuster

About The Book

In the popular tradition of farm-to-table cookbooks, Brooklyn Spirits: Craft Distilling andCocktails from the World's Hippest Borough, is the firstdistillery-to-glass cocktail book. Over the past two decades, Brooklyn has become theepicenter of a Slow Food-inspired food and drink revolution. Brooklyn distillers,restaurateurs, bartenders, and cocktail aficionados are changing the way we drink bybringing back old techniques and recipes, and creating new ones that focus onsmall-batch distilling and fresh, local ingredients. In 2002, craft distilling was madelegal in New York State for the first time since Prohibition. Many Brooklyn-basedproducers such as Greenhook Ginsmiths, Cacao Prieto, Industry City Distilling,Brueckelen, and others have taken advantage of this.

Organized into chapters focused on these distilleries, each chapter will take anin-depth look at the distillery's story and the spirits they offer, and will presenthalf-a-dozen cocktail recipes. Within these chapters, there will be sub-sections onseveral varying topics: a look at the bars and restaurants serving theBrooklyn-produced spirits; highlights on the work of local mixologists; and subsectionson the history of distilling in Brooklyn.

The book will consist of:
* Approximately 70 drink recipes like the Deathbed Manhattan, One Mint Julep, and theKickstarter (a mix of updated classics and original cocktails contributed by Brooklyn distillersand bartenders, and the authors).
* 15 recipes for syrups, bitters, and other ingredients to improve your cocktails.

Brooklyn Spirits presents an inspiring mix of recipes, profiles, and history,encouraging readers to not only make their own cocktails, but to get involved on ado-it-yourself level, and, in the true Brooklyn spirit, invent cocktails of their own.

About The Authors

Chris Wertz has been involved in the booze business most of his life,and for the last 16 years, he has been a part of the New York restaurant industry,working as a bartender in Williamsburg and a General Manager in DUMBO. Beforecoming to New York City, Chris traveled through Europe sampling regional drinks forthe sake of science-from homemade grappa in the hills of Tokaj, Hungary; toBecherovka at the source in Karlovy Vary, Czech Republic; and pastis in Provence, France. In 2005, he opened his first bar, Professor Thom's, named in homage offamed 19th-century NYC cocktail creator Professor Jerry Thomas. Bestsellingauthor Peter Thomas Fornatale has spent a good part of the last two decadesdrinking in Brooklyn. He's also been a publishing professional in that time frame atSimon and Schuster and Random House. He took cocktail classes from legendaryNew York bartender (and author) Dale DeGroff and spent a summer supporting ahorseracing habit by bartending at the acclaimed Chez Sophie in Saratoga Springs.Cocktails are literally in his blood: his grandfather, John T. Flynn, was a brandmanager at Seagram's for many decades. He is also a site coordinator at The ParkSlope CSA, putting him in close touch with the best local ingredients (and the peoplewho buy them).

Product Details

  • Publisher: powerHouse Books (January 12, 2016)
  • Length: 272 pages
  • ISBN13: 9781576877951

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