Cuban Cocktails
Brown, Jared McDaniel and Miller, Anistatia Renard
A richly researched guide to Cuba's enduring cocktail culture, tracing the people, places, and classic drinks that made the island a cornerstone of modern bartending.
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THE DEANS OF DRINK [PB]
Brown, Jared McDaniel and Miller, Anistatia Renard
Two Harrys, two uncertain centuries. Cocktail historians Miller and Brown reveal the never-before-told stories of Harry Johnson and Harry Craddock — men whose lives were shaped by world-changing events. Includes tribute recipes by top mixologists and walking tours of their New York and London haunts.
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Spirit of the Cane
Brown, Jared M. and Miller, Anistatia R.
Nine years on from their first history of Cuban rum, Anistatia Miller and Jared Brown return with the fruits of a deep dive through libraries, archives, and databases. Their findings reveal how Spanish, French, British, and Dutch influences pushed this seductive spirit ahead of its Caribbean rivals.
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A Most Noble Water: Revisiting the Origins of English Gin
Miller, Anistatia R and Brown, Jared M and Lascelles, Alice
An entirely new history of gin from award-winning drinks historians Jared Brown and Anistatia Miller, shattering the myth of Dutch origins and tracing the spirit's German antecedents and definitively English roots. The first book to reproduce the early recipes verbatim — heavily footnoted, so readers can argue back.
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Kokuteeru
Maeda, Yonekichi and Otani, Kagumi and Arakawa, Eiji
Yonekichi Maeda's 1923 volume is regarded as the first systematic guide to Japanese cocktails, written as Western-style bartending took hold in Japan. Thirty of its drinks resurfaced seven years later in the landmark Savoy Cocktail Book — a fascinating glimpse of a profession defining itself.
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The Distiller of London
Anistatia Miller and Jared Brown
Mystery solved. Written in code in 1638 to guard the Worshipful Company of Distillers' trade secrets, The Distiller of London has been deciphered by award-winning drinks historians Anistatia Miller and Jared Brown — revealing how distilling turned from medicine into social pleasure in seventeenth-century England.
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Cafe Royal Cocktail Book
Carter, Frederick and Brown, Jared McDaniel and Tarling, William J.
One printing in 1937, then silence. Tarling's Café Royal collection captured London's between-the-wars cocktail boom and promptly became unobtainable. Reproduced with the UKBG, this facsimile returns it to circulation — early tequila and vodka recipes included.
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The Mixellany Guide to Vermouth and Other Aperitifs
Brown, Jared McDaniel and Miller, Anistatia Renard
Vermouth gave America the Martini and the Manhattan, then spent a century being measured out in eyedroppers. Brown and Miller trace the history and production of aromatized wines, and ask why the rest of the world drinks them by the tumbler while America barely drinks them at all.
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Champagne Cocktails
Brown, Jared McDaniel and Miller, Anistatia Renard
A revised edition of Miller and Brown's 1999 classic: 135 sparkling drinks from the 1934 Esquire favourite to Soyer au Champagne to the Sbagliato. Whatever you're pouring — cava, prosecco, Franciacorta, sekt or something French — there's a cocktail here for it, plus wit from Voltaire to Ab Fab.
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El Arte de Hacer un Cocktail y Algo Mas
Renard, Barbara Bond and Miller, Anistatia Renard
The first Mary Pickford in print, and 787 more. This 1927 Havana classic — legendary among collectors, never before translated — documents the cantineros of the Little Paris of the Caribbean, complete with original illustrations and a foreword by Anistatia Miller.
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