Product Description 
From the wildly creative team behind Philadelphia's Art in the Age comes The Cocktail Workshop, a deep-dive into 20 classic drinks that make up the foundation of cocktail creation, and the delicious variations that will make them all your own. \nLearn to craft a perfect, classic drink, or workshop that creation into a unique, flavor-forward spin with 
The Cocktail Workshop, an indispensable guide to foundational cocktails and the tools to elevate them into master-level creations. In this richly illustrated book, the team behind Philadelphia's beloved Art in the Age guides aspiring mixologists through the fundamentals of 20 essential cocktails. Then, each foundational drink is spun off into creative and customizable riffs on flavors, techniques, and ingredients, called Apprentice, Journeyman, and Master versions. Each classic drink is concluded by a Workshop: how to take your at-home bar efforts to the next level with aging, infusing, garnishing, and more.\nDrawing on the building blocks of iconic cocktails like the daiquiri and the old-fashioned, readers will grow their knowledge base as they move through each drink, taking away real skills for their home bar -- like the proper way to dry-shake an egg white cocktail or carve a manicured lime twist -- and an understanding of the fundamentals of cocktailing: how drinks are created, related, and integrated.\nReview 
The student becomes the barmaster in this fun, easy-to-follow tutorial.― 
Publisher's Weekly, 
Publisher's Weekly\n"...the clarity and spiffy organization of 
The Cocktail Workshop caught my attention and didn't let it go."― 
Susannah Felts, 
BookPage\n...with 
The Cocktail Workshop, featuring cocktail recipes from Lee Noble, Lead Mixologist at Art in the Age, amateur bartenders and seasoned industry pros alike can ramp up their skills with in-depth instruction spanning not only cocktail-making fundamentals, but also high-level extras.― 
spiritedzine.com, 
Spirited Zine 
 About the Author 
Steven Grasse is an entrepreneur equally influenced by punk rock and New England transcendentalism. Steven has created some of the most outrageous booze brands of the twenty-first century: Hendrick's Gin, Sailor Jerry Rum, Art in the Age Craft Spirits-all seemingly out of thin air. He is the part-owner and creative mastermind behind Narragansett beer, and his agency, Quaker City Mercantile, has brought similar success to beer icons Pilsner Urquell, Guinness, and, most recently, Miller High Life. His first distillery, Tamworth Distilling & Mercantile, opened in 2015 and gained international press and awards within its first year. Steven is also the author of 
Colonial Spirits: A Toast To Our Drunken History, 
The Good Reverend's Guide to\nInfused Spirits, and 
Evil Empire. He lives and works in Philadelphia.\nAdam Erace is a food and travel writer, restaurant critic, recipe developer, and co-author of the cookbooks 
 Laurel: Modern American Flavors in Philadelphia and 
Dinner at the Club: 100 Years of Stories and Recipes from South Philly's Palizzi Social Club. He contributes to more than 50 publications, including 
Fortune, 
Men's Journal, 
Travel + Leisure, and 
Food & Wine, and his work has been recognized with awards from the International Association of Culinary Professionals and the Association of Food Journalists. He lives in South Philly with his wife, Charlotte, and three maniacal rescue dogs.

The Cocktail Workshop: An Essential Guide to Classic Drinks and How to Make Them Your Own

Cookbooks, Food & Wine

Grasse, Steven

Erace, Adam

Beverages & Wine

Running Press Adult

Craft cocktails meet the great outdoors in this vibrant celebration of good times and good spirits, from the authors of The Cocktail Workshop.\nWhat could possibly enhance the natural beauty of a crystal clear lake, snow-capped mountain, or backyard fire pit? A craft cocktail, of course! So cozy up by the campfire, pack your cooler for a picnic out at the lake, or rent a mountainside cabin with your friends—it’s time to head for the woods for some good times and good spirits courtesy of Backcountry Cocktails.\nInspired by the singular natural beauty of New Hampshire's White Mountains, this book is a true celebration of entertaining in the outdoors—with dozens of seasonally-inspired and organized recipes to enjoy outside, whether you're on an early spring hike or a mid-winter retreat. Each recipe from authors Steven Grasse and Adam Erace, of The Cocktail Workshop, captures the energy of hitting the trails in an elevated yet approachable ode to craft cocktails and the beauty of the natural world. No matter your cocktailing style, there's something for everyone, from spiked cocoa to frozen fizzes (perfect for packing as a treat after an afternoon of hiking), and even foraged creations that will tie your experience to the land around you. All recipes are designed to use relatively few ingredients (for easy packability), and to be both portable and batachable—so you can enjoy them no matter what kind of adventure you have planned for the day. Each seasonal chapter also includes a handful of recipes for entertaining, like Crispy Cast-Iron Trout with Wild Greens, "field guide" how-tos on local experts covering topics from medicinal plants to preserving fruit, and DIYs (like fermenting your own vegetables or foraging for mushrooms).

Backcountry Cocktails: Civilized Drinks for Wild Places

An Exquisite Seasonal Tasting Menu from the Heart of South Philly Laurel, the first book from restaurateur and Top Chef winner Nicholas Elmi, promises to be as engrossing and delicious as its restaurant namesake, a culinary stronghold in South Philly. Elmi's French background and training informed Laurel from the start, but Laurel is a true American restaurant with a modern feel. The acclaimed nine-course tasting menu is unmatched in Philadelphia. Elmi does seasonality just right. <ul>
<li>Fall brings Apple-Yuzu Consommé, Marinated Trout Roe, and Bitter Greens.</li>
<li>Winter serves up Bourbon-Glazed Grilled Lobster, Crunchy Grains, and Apple Blossom,</li>
<li>Spring is evidenced by Black Sea Bass, Peas, and Rhubarb</li>
<li>Summer is distilled in Marigold-Compressed Kohlrabi, Buckwheat, and Cured Egg. </li>
</ul>
 The book is also a letter of gratitude to the restaurant's suppliers, whose work colors every dish they serve. Each chapter is a full nine-course tasting menu with accompanying cocktail, and almost as delicious on the page as the meal itself.

Laurel: Modern American Flavors in Philadelphia

Elmi, Nicholas

Professional Cooking

A Special Invitation to a Delicious Members-Only ExperienceA hard-to-get reservation is prized among serious restaurant-goers, but a table limited to members only seems to be the Philadelphia diner's Holy Grail. Palizzi Social Club is 100 years old this year in South Philly, but it was after chef Joey Baldino took over from his late uncle Ernie that business really started to boom. Palizzi has mastered the balance of old-school Italian kitsch and super-high-quality food and cocktails. Once a gathering place for the Abruzzi-American community, Palizzi Social Club is a current hot spot: members can take up to three guests, and if the light is on outside, they're open. In 2017, Palizzi was named Bon Appetit's #4 Best New Restaurant, Esquire's honorable mention best new restaurant, and Eater Philly's #1 restaurant of the year. Chef Joey's menu at Palizzi has a broad Southern Italian scope. Seventy adaptable, accessible recipes throughout include dishes like: <ul>
<li>Fennel and Orange Salad 
</li>
<li> Arancini with Ragu and Peas 
</li>
<li>Spaghetti with Crabs</li>
<li>Stromboli</li>
<li>Hazelnut Torrone</li>
</ul>
 Come on in, and join the club.

Dinner at the Club: 100 Years of Stories and Recipes from South Philly's Palizzi Social Club

Baldino, Joey

Regional & International

Not long ago, Philadelphia's culinary identity could be described in one word: Cheesesteak. But today you're as likely to hear food lovers discussing Iron Chef Jose Garces, restaurant mogul Stephen Starr, Marc "Is this the Best Italian Restaurant in America?" Vetri, and the gelato genius of Capogiro. You'll find them crowding into Honey's Sit 'n' Eat for a Jewish-Southern brunch, lining up for bespoke cocktails at Franklin Mortgage & Investment Co., and planning a year in advance for dinner at Talula's Table. And these Philly food devotees are always hungry for more. One thing hasn't changed since the city's cheesesteak days, when friendly rivalries between vendors earned the humble sandwich its place atop Philly foodie lore. The personalities--the talented, memorable chefs in the city's kitchens--are the driving force behind the city's current restaurant revolution. The New Philadelphia Chef's Table captures this vibrant moment in Philadelphia's dining scene through recipes from and conversations with more than fifty of the city's most influential and well-known chefs.

The Philadelphia Chef's Table: Extraordinary Recipes From The City of Brotherly Love

White, April

Kitchen Appliances

Globe Pequot