Drinking in Maine: 50 Cocktails, Concoctions, and Drinks from Our Best Artisanal Producers and Restaurants

Drinking in Maine: 50 Cocktails, Concoctions, and Drinks from Our Best Artisanal Producers and Restaurants

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Overview

Drinking in Maine: 50 Cocktails, Concoctions, and Drinks from Our Best Artisanal Producers and Restaurants by Michael S. Sanders

Fifty sensational drinks featuring Maine distilled gins, vodkas, and brandies, local honey meads, fruit wines, and heirloom apple ciders--all created by producers and barkeeps from Maine restaurants and bistros. From a piping hot Apple Hot Toddy--featuring Maine mead, gin, and cranberry bitters--from Portland's 555 Restaurant to a cooling fresh take on a favorite summer drink, Back Porch Lemonade--with Cold River Vodka and local ginger beer--from Seagrass Bistro in Yarmouth, you'll find drinks for all seasons and all tastes.

Scattered throughout the book are portraits of Maine producers in their own words telling the stories of how they capture a little bit of Maine in what they make. Take Bob Bartlett, who founded Bartlett Maine Estate Winery in 1983: "A lot of people," he recounts in the book, "thought we were nuts when we told them what we were going to make wine in Gouldsboro, Maine. But then when we opened, we had a line of people here out the door and sold out our first wine--3000 bottles of blueberry wine--in a week and a half. Today we make 70 thousand bottles and more than a dozen wines. We're no different than a small California boutique winery, with stainless steel tanks and barrels of French and American oak--and a lot of passion."

Product Details

ISBN-13: 9780984477517
Publisher: Chelsea Green Publishing
Publication date: 06/01/2012
Pages: 128
Product dimensions: 5.80(w) x 7.40(h) x 0.40(d)

About the Author

Michael Sanders has been living and writing in Maine for 20 years, authoring several books about food including From Here, You Can't See Paris and Families of the Vine, which explore the worlds of the farmers, winemakers, and chefs of southwest France. He has written for the New York Times, Saveur, Gourmet, Afar, and Downeast. His recent works, including Drinking in Maine: 50 Cocktails, Concoctions, and Drinks from Our Best Artisanal Producers and Restaurants,and a second edition of Fresh From Maine: Recipes and Stories from the State's Best Chefs, as well as the creation of Table Arts Media, reflect his realization that "write local" is just as powerful a phrase as "eat local." Discover Michael's work at michaelssanders.com.

Russell French is a 22 year creative photography veteran, based in Portland, Maine, who specializes in food photography. His work has appeared in The New York Times, The Art of Eating, Gastronomica, Chef's magazine, Bicycling, Downeast, and Yankee magazine. Working with food producers, creative agencies, and designers, Russell has created images for over 3000 food packages in recent years for local and national clients. Visit Russell at www.russellfrench.com

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