Kirjahaku

Whiskey is booming in popularity. Craft distilleries are making whiskeys not just from corn, rye and malted barley but also from grains such as quinoa and triticale. Cocktail lovers embrace the earthy, bitter, savoury notes from “brown” spirits. Here Michael Dietsch offers a little bit of history and a lot of delicious recipes—each of which has a story. This book is a pleasure to read and use.

Michael Dietsch took the mixology community by storm with Shrubs, the definitive guide to making and using the vinegar-based drink mixer. In this companion collection, he expands on the concoction’s versatility by embracing the fresh flavours of herbs and spices. From mint, sage, nutmeg and peppercorn to rose hip, vanilla, and green and black teas, readers will love experimenting with infusions like Cilantro Lime Jalapeño, Passion Fruit Basil and Guava Vanilla Honey. Dietsch provides recipes for 50 shrubs as well as dozens of cocktails, mocktails and craft sodas that feature them. Readers will fall in love with refreshments like Gin Cocktail with Pomegranate, Grapefruit and Ginger and Strawberry Habanero Spring Cocktail. Complete with full-colour photography, Savory and Sweet Shrubs is a must-have addition to every bar bookshelf.