Overview

For cocktail lovers who go to bars like the Alembic and Cantina, and speakeasies like Bourbon & Branch and Wilson & Wilson. They want more than a great cocktail-they want to know how it was made and who created it. These men and women are adventurous and not afraid to try making them at home. They have an array of bar ingredients and are probably already making their own syrups and bitters. Drinking the Devil's Acre appeals to this audience with the stories behind 25 classic cocktails that were either created or made famous in San Francisco. Part history, part collection of classic recipes, each of the 25 featured recipes (The Martinez; Mai Tai; Pisco Punch; Highball; Negroni, and 20 more) tells the story of how San Francisco became one of the most iconic cocktail cities in the world. Sales Handle: For serious and adventurous cocktail lovers, this chunky little collection features the 25 cocktails that defined San Francisco and the stories behind them, plus 100 recipes (25 featured and 75 cocktail offshoots, bitters, bartender mixes).

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9781452135250

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Author Information

Duggan McDonnell is the owner of Cantina, a popular bar near Union Square in San Francisco. A true champion of the cocktail, Duggan was one of the founders of the Boothby Center for the Beverage Arts, which holds classes on how to make the perfect cocktail (I took one such class during IACP). He teaches regularly at the CIA at Greystone, Tales of the Cocktail in New Orleans, the SF Historical Society, the California Historical Society, the US Bartenders Build, the Center for Urban Education about Sustainable Agriculture, Yelp, Twitter, Dropbox, and many more. He also makes Pisco under the name Campo de Encanto in Peru and travels to Chicago, NYC, Miami, Portland, L.A. Sydney, and London to promote and market the brand.

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