Brooklyn Spirits: Craft Distilling and Cocktails from the World's Hippest Borough

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Over the past two decades, Brooklyn has become the epicenter of a Slow Food-inspired food and drink revolution. Brooklyn distillers, restaurateurs, bartenders, and cocktail aficionados are changing the way we drink by bringing back old techniques and recipes, and creating new ones that focus on small-batch distilling and fresh, local ingredients. In 2002, craft distilling was made legal in New York State for the first time since Prohibition. Many Brooklyn-based producers such as Greenhook Ginsmiths, Cacao Prieto, Industry City Distilling, Brueckelen, and others have taken advantage of this.
Organized into chapters focused on a these distilleries, this book takes an in-depth look at the distillery's story and the spirits they offer, and presents half-a-dozen cocktail recipes; a look at the bars and restaurants serving the Brooklyn-produced spirits; highlights on the work of local mixologists; and the history of distilling in Brooklyn. Approximately 70 drink recipes and 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 a do-it-yourself level, and, in the true Brooklyn spirit, invent cocktails of their own.

By Peter Thomas Fornatale and Chris Wertz.

Hardcover. 228 pages.