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Product info

<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>Pump up the flavors of spirits and mixers with this essential guide to homemade blends and infusions.</b> <p/>Pump up the flavors of spirits and mixers with <i>The Infused Cocktail Handbook</i>, the essential guide to homemade blends and infusions. The illustrated recipes explain which ingredients go best when infusing vodka, gin, tequila, whiskey, rum, and sherry and cover a range of globetrotting flavor profiles, from Earl Gray tea to lemongrass, cardamom, and walnuts, as well as gummy bears and bacon. With <i>The Infused Cocktail Handbook</i> not only will you know how to make your very own signature cocktails, you'll save money doing it.<p/><br></br><p><b> About the Author </b></p></br></br>Kurt Maitland started his whiskey journey with drams of Jameson's in college. He has been exploring the wider world of spirits in general, and whisk(e)y in particular, ever since. He currently is Deputy Editor of the popular Whiskey Reviewer website and the curator of the Manhattan Whiskey Club. <p/>Adam Sachs is a three-time James Beard Journalism Award winning food, lifestyle, and travel writer and three-time ASME-nominated editor. He has served as Editor in Chief of <i>SAVEUR</i> magazine, and previously as Contributing Editor at <i>Travel + Leisure</i>, <i>Bon Appétit</i>, <i>Details</i> and <i>Condé Nast Traveler</i>, as well as Editorial Director of <i>Tasting Table</i> and as a staff writer at <i>GQ</i>. In addition to these titles, his writing has appeared in <i>The New York Times T Style Magazine, SAVEUR, Food & Wine, Allure, Garden & Gun</i>, the anthology <i>Best Food Writing</i>, and many other publications.

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