Just in time for the holidays comes a slew of spirited books to gift yourself or someone special!  

Tujague’s Cookbook by Poppy Tooker (Pelican)   New Orleans is arguably ground zero for the American pastime known as cocktailing.  Tujague’s (located in the French Quarter) has been serving these libations from behind their vintage bar since 1856.  In fact, one of the owners is credited with inventing The Grasshopper Cocktail in 1918.  They still serve it there today.  A handful of other timeless recipes are included, but the real meat of the book are the food recipes.  You have to remember that in the 1800’s drinking was something that the elite started at breakfast and continued until well after dinner.  With all of that booze, you needed to be well fed to remain somewhat cognizant.  The collection of recipes spans the last 150 years and are well presented by NOLA radio personality Poppy Tooker who adds her own southern spin on things.  There is also a chapter devoted to spirits of another kind.  Tujague’s is noted for several ghosts which inhabit the building.  There is even a ghost story which took place earlier this year.  GSN Rating: B+

Gone With The Gin by Tim Federle (Running Press) If you’re into puns, cocktails and film, this book is for you.  A collection of easy to replicate drinks to enjoy while watching a classic film, the recipes include “A Sidecar Named Desire”, The 7 & 7 Year Itch”, “Little Schnapps of Horrors”, and the title.  50 flicks are represented, plus a handful of recipes for edibles (“The Silence of the Lamb Burgers” sounds particularly cannibalistic).  Drinks are represented by black and white illustrations which add a retro sensibility.  Recommended for beginners and film buffs.  GSN Rating: C+

Gin: The Manual by Dave Broom (Octopus) Author Broom has come up with another volume to match his Whiskey: The Manual using the same formula.  A short introduction to the history of manufacture of gin, a few bits on flavor profiles, mixers and criteria for tasting and a score of classic gin-based cocktail recipes.  The main section deals with a broad overview of brands available today and how they are best utilized in four drinks: G&T, Negroni, Martini and with something called Sicilian Lemonade.  This is a mixer crafted by Fever-Tree and may be tricky to track down depending on where you live.  Overall, the reading is upbeat, breezy and fun and will make for several weeks of recreating at home.  GSN Rating: A-

Good Things to Drink With Mr. Lyan and Friends by Ryan Chetiyawardana (Frances Lincoln Limited)  Basically a collection of original recipes by the owner of world-class bars White Lyan and Dandelyan, author Chetiyawardana shares the techniques and reasoning behind very up-to-date and creative cocktails.  Many of these require a bit more work in the kitchen or bar to replicate, calling for bespoke ingredients or house made infusions and such.  But, all that being taken into account, this is a beautiful book full of color and luscious libations.  In a  very real sense, you will come away with an appreciation of how cocktails can be an important part of the joy of being human.  They are meant to be celebrated in the same way that life’s little moments are special.  There is joy in these pages and it comes across loud and clear.  GSN Rating: A

To Have And Have Another – A Hemingway Cocktail Companion (Revised & Expanded) by Philip Greene (Perigee)  One thing is for certain.  The life of Ernest Hemingway and drinking are inextricable.  Perhaps one of the hardest drinking and life loving writers to ever grace the printed page, Hemingway is a fascinating character who not only created a few killer cocktails, but also seemed to have some success with his writing.  Seriously though, if anyone is qualified to write about both cocktails and Hemingway, it is Philip Greene.  Co-Founder of the Museum of the American Cocktail, Greene has a compassionate and passionate love for Papa H.  This revised edition of his 2012 version includes almost three dozen new cocktail recipes, seven new chapters and a collection of new photographs.  Even if you own the original edition, this one is necessary reading.  GSN Rating: A+

Experimental Cocktail Club by (Octopus Books)  The latest trend in cocktail guides seems to be those published by working bars.  This generally gives the reader a good indication of the ideology of the bar owner’s vision.  With the Experimental Cocktail Club book, we are given insights into seven working bars around the world including London, Paris, New York and Ibiza.  Tasty and extremely creative drinks grace over 200 full-color pages of recipes with notes.  The recipes are fairly straightforward (no molecular mixology here), but sourcing some of the spirits, liqueurs and amaros may prove to be difficult for the home enthusiast.  Of particular note is a chapter devoted to vintage cocktails, that is libations crafted from vintage bottles of spirits.  Of course with things like these, when the bottle is empty, that’s that.  Brief introductions about each of the bars head each chapter giving the reader a sense of place.  GSN Rating: B+

Branca: A Spirited Italian Icon edited by Niccolo Branca Di Romanico (Rizzoli) Fernet Branca is one of those love it/hate it flavors that divide casual drinkers from connoisseurs.  Regardless of where you fall, this book is a love letter to all things Branca, and not just Fernet.  The company has been in existence for 170 years, crafts and/or owns many of the iconic brands used in world-class bars.  Antica Formula, Punt e Mes, Carpano Classico and Caffe Borghetti are only half of the portfolio represented today.  This book gives a wide overview of the company, its many retired brands, advertising posters and labels from the 19th to 21st centuries, and a handful of cocktails that call for these spirits.  As an added bonus, there is a poster and several paper bottle labels to display if desired.  More than just a coffee table book, this is a volume of history and Italian iconography.  GSN Rating: A-

The Wine Bible by Karen MacNeil (Workman)  The way Karen MacNeil describes wine is almost biographical.  There is life, vivaciousness, and a familial tone to her words crafted as an ode to this venerable beverage.  The book itself looks imposing at nearly 1,000 pages, and yet it all is put in easy to understand sound bites.  Wines are broken into countries, regions and styles.  What MacNeil does that takes this book to the next level is the inclusion of wines outside the typical boundaries of France, Italy, South America, California and Australia.  These are the wines that are constantly pushed on the consumer.  But, the rare gems are those from countries like China and Greece, or states like Texas and Virginia.  If you only buy one wine book for yourself this year, this is the one to get.  GSN Rating: A+

Medieval Cooking in Today’s Kitchen by Greg Jenkins (Schiffer) I’m sure you’re wondering why a book on medieval cooking is included in this roundup.  Well, the answer is fairly simple.  There are ten recipes included for period beverages that were in their day, very much akin to today’s cocktails.  In fact, a few of them are still made today in similar form.  Flip, Bounce and Shrub being just a few.  The recipes are easy to recreate (even Cock Ale which calls for a roasted Capon), and quite tasty.  As with classic cocktails, there is a reason why many of these are still popular today, albeit on a much smaller scale.  They have flavor, balance and cheer the soul.  Now, that you’ve got a medieval beverage under your belt, you can try one of the many food recipes which are also redacted for the modern cook and easy to prepare.  If you’re looking for a novel or unique way to celebrate Christmas or New Year’s Eve, this book will provide you with plenty of food and drink ideas.  GSN Rating: B+