Experience the rebirth of cocktails and enjoy your favorite classics as you’ve never tasted them before! History tells us that once a cocktail achieved prominence at the bar, the impulse to invent variations has been irresistible. ReMixology is a celebration of time-honored cocktails, the fascinating evolution of their formulas, and the inspiration they provide today's craft bartenders. This book serves as a re-introduction to ten iconic potions, from the Manhattan to the Whiskey Sour, to the Old Fashioned to the Bloody Mary and more, and explores their progression and development in cocktail culture, and showcases a range of innovative and original, yet accessible interpretations that open the door to new possibilities in drinking and entertaining. Recipes will include:
Savoy Champagne Cocktail
The Green Mary
And More Each section will introduce a standard cocktail, offer details and insights about its genealogy, then follow with more than a dozen adaptations and variations gathered from the vintage cocktail era and from the expertise of working bartenders in progressive cocktail programs. Palate perspectives will be explored in lively headnotes, guiding the reader along the sensorial journey of 250 distinctive drinks, adapted to the home bar. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Michael Turback not only created and nurtured one of Upstate New York’s first destination restaurants, he built a reputation around his ability to stalk, procure, and support the best of local food and wine. The Los Angeles Times called Turback’s “the first Finger Lakes restaurant to really devote itself to New York’s culinary and enological bounty.” A true culinary pioneer, his efforts sparked trends that are seen throughout the hospitality industry today. He is the author of a culinary trilogy (Hot Chocolate, Mocha, and Coffee Drinks), and has taken on, in print, such topics as the ice cream sundae, the banana split, artisan cocktails, food and cocktail pairings, and the pleasures of Finger Lakes Wine Country. He lives in Ithaca, New York.