Fall 2017 Drink Books Lineup - Imbibe Magazine Subscribe + Save

What better way to welcome autumn than with a stack of the latest drink books guaranteed to inspire fall projects? Whether you’re hoping to take up an ambitious homebrewing hobby, looking to talk more confidently about wine, or interested in expanding your cocktail and spirits knowledge, these new releases cover it all.

3-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon
by Robert Simonson
In the current era of gastronomy and, increasingly, complex mixology, cocktail writer Robert Simonson is going back to basics. In his latest release, Simonson offers 75 recipes for drinks with—as the book’s title implies—only three ingredients necessary. Try your hand at contemporary drinks and classics, including Sasha Petraske’s The Business and the indefatigable Japanese Cocktail.

By the Smoke and the Smell: My Search for the Rare and Sublime on the Spirits Trail
by Thad Vogler
You’re heard of grower Champagne, but what about “grower spirits”? Bartender, spirts expert and restaurant/bar owner Thad Vogler’s passion for traditional and sustainably made spirits is contagious. In his first release that also serves as part-candid memoir, Vogler doubles-down on his search for authenticity in grower-produced spirits. He invites readers on his journey, visiting individual producers existing outside mass markets, traveling from the forbidden distilleries of Havana to Scotland’s lush expanses. Read more about Vogler here.

Coffee Dictionary: An A-Z of Coffee, From Growing & Roasting to Brewing & Tasting
by Maxwell Colonna-Dashwood
It was in Melbourne that Maxwell Colonna-Dashwood first swooned over a fortuitous cup of espresso, a single-origin blend from Kenya. The taste catapulted Colonna-Dashwood on a coffee adventure that now finds him as a champion barista and the owner of Colonna & Small’s. Still riding the excitement of his first enchanted sip, the coffee pro continues his discovery, going in-depth about the vocabulary helpful in understanding coffee’s nuances with history, tips and personal anecdotes.

Distillery Cats: Profiles in Courage of the World’s Most Spirited Mousers
by Brad Thomas Parsons
To mice, rats and birds, distilleries and breweries are a smorgasbord teaming with tasty nibbles like corn, rye and barley. However, the health of these cash crops is necessary to producing delicious spirits and beers: Enter the distillery cat. James Beard Award-winning author Brad Thomas Parsons captures the loyalty and spirit that 30 distillery cats bring to their brands. Learn all about these scrappy mousers (and their superpowers) holding down the fort at places like Seattle Distilling and Brooklyn’s Other Half with this charmingly illustrated book, featuring 15 cocktail recipes from the featured distilleries.

The Little Book of Craft Beer: A Guide to Over 100 of the World’s Finest Brews
by Melissa Cole
For anyone who’s ever perused a tap list and felt unsure about where to begin, Melissa Cole is here to help. The award-winning beer writer is on a mission to assist in wading through the overwhelming amounts of beer that consumers are inundated with on a daily basis. Covering the basics of beer styles, Cole joins entertaining recs for each with helpful facts and food pairings. Each chapter closes with two recipes, including the lip-smacking likes of saison-dosed crumpets.

Meehan’s Bartender Manual
by Jim Meehan
Jim Meehan, the founder of New York’s PDT, follows up his first award-winning release, The PDT Cocktail Book, with a 488-page dive into the multilayered topic of bartending. Chapters on bar design, service and hospitality are bound with 100 cocktail recipes, moving from recognized classics to Meehan’s signature mixes. Admitting that there are many ways to approach a bar, Meehan takes full ownership that this is explicitly his own (and judging by the results, we’d say it works).

The New Wine Rules: A Genuinely Helpful Guide to Everything You Need to Know
by Jon Bonné
The first basic rule of wine? Drink the rainbow, according to Jon Bonné. Hoping to dispel the esoteric culture often associated with wine and democratize the subject, Bonné, a James Beard Award-winning author and former wine editor of the San Francisco Chronicle, tackles everything a newbie might need to know from buying and storing, to ordering wine at restaurants. Through succinct and light-hearted lessons, this release aims to deliver the joy of wine to the budding oenophile in us all.

Project Extreme Brewing: An Enthusiast’s Guide to Extreme Brewing at Home
by Sam Calagione, Todd Alstrom and Jason Alstrom
When three renowned beer experts join forces, the results are likely to be good. Take a homebrewing hobby to the next level with Dogfish Head founder Sam Calagione and the founders of BeerAdvocate with this top-to-bottom guide. Packed with advice from professional brewers, this excellent compendium bestows the curious with more than 40 step-by-step recipes, resulting in envelope-pushing beers, such as a pastrami-inspired Flanders Red and a blonde ale reminiscent of a Martini.

Road Soda: Recipes and Techniques for Making Great Cocktails, Anywhere
by Kara Newman
When Kara Newman turned a 10-hour flight delay into a Paloma party using solely the materials from her carry-on bag and a hotel minibar, she knew she was on to something. The author and spirits editor at Wine Enthusiast goes full utilitarian in Road Soda, imparting tricks for creating cocktails whenever and wherever the mood strikes. Featuring chapters dedicated to planes, trains, minibars and cans, this book makes mixology beyond the bar just as achievable.

The Way of Whisky: A Journey Around Japanese Whisky
by Dave Broom
The first day Dave Broom spent in Japan coincided with his first sip of a Suntory whisky that smelled of Japanese oak temples. Since that initial taste, the author and whisky expert has devoted the past 12 years to understanding what makes Japanese whisky distinctly Japanese. Ride along on the author’s intimate journey around Japan, studying the spirit’s history and roots, deeply entrenched in the country’s culture.


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