Santa's Cocktail Book Workshop
What the Elves are Shaking and Stirring
Hello and welcome to my booze-soaked newsletter! If you’ve found your way here through a search, share, or some other means but are not subscribed let’s get you signed up: click here!
Happy Holidays!
A quick update as we head into the season.
There has been zero rest at the shop this month. The hammers - er - pens - er keyboards are busy making toys. Here’s what’s happening:
Booze & Vinyl: Holiday Edition is being shot this week in Philadelphia (sadly, I couldn’t make it - this is the first time I’ve missed a photoshoot for any Running Press title). But I am there virtually. BV:HE launches October 3, ‘23.
Another round of final edits and photo prep for Cowboy Cocktails for Quarto. This gets shot soon, I don’t know the details yet.
I am already buried deep in the manuscript for Forbidden Cocktails - I can tell the book is going to be fantastic because it is a blast to write. There has been a lot of movie re-watching happening in our house and it will continue over the holidays. 50 of the best pre-code films paired with cocktails — hold onto your hats and bloomers.
Big Lebowski book launch! If you can believe it, we’ve already had our kickoff marketing meeting for this book and long lead has gone out to press for the Unofficial Big Lebowski Cocktail Book. This title releases March 7. I’m working on a little teaser booklet to send out with pre-orders. I’ll announce the perks here when the time comes, so newsletter readers will get some fun extra merch with purchase. That campaign will likely begin in February.
IN THE NEWS:
MSN.com ran a nice piece on me/Bar Menu. Check it out here.
Bill Tomicki’s ENTREE has been called the “Rolls Royce of travel newsletters.” He’s the globe-trotting former vice president of Sotheby’s and Tiffany and it’s an honor to make it into the gift guide this year.
Booze & Vinyl is being translated into Korean by Jinsun Publishing. It was also picked up in China in May. There are rumblings of an Asian book tour.
This holiday, 5 titles of my titles are in the top 100 cocktail books with 3 in the top 40. Thank you. It has been a crazy year with two tours, three book launches, and four manuscripts — and it all keeps going because of YOU. If you are moved by the spirit - har har - please write a review out on Amazon. Reviews there are hugely important and it truly helps. If you haven’t picked up a copy of Bar Menu yet, it’s not too late to do so here.
Invented for a King, This Brandy Sour Is Royalty in a Glass
Wine Enthusiast Magazine ran a fun feature on the Cypriot Brandy Sour in Bar Menu. See the full article here. This is a great holiday cocktail:
How to Make a Cypriot Brandy Sour
INGREDIENTS
1 teaspoon sugar, to rim the glass
1 lemon slice
2 ounces brandy
3 ounces lemon squash* (recipe follows)
2 drops bitters (Angostura or other brands)
DIRECTIONS
Spread sugar in a circle on a plate.
Wet the rim of a rocks glass with lemon slice and dip glass into the sugar.
Fill glass with ice, then add brandy, lemon squash, and bitters.
Stir and garnish with the lemon slice.
WISHING A HAPPY HOLIDAY SEASON TO YOU AND YOURS. THANK YOU FOR READING.