{"product_id":"womens-libation-isbn-9780735216921","title":"Women's Libation!","description":"\u003cb\u003e“Finally, a celebration of strong women and strong cocktails! Lovingly hand-drawn and deliciously punny, Merrily Grashin's collection of enhanced classic cocktails and original artwork is a tribute to women—like Grashin herself—who inspire us to break all the rules.”—Stephanie Danler, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eSweetbitter\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eThe perfect mix of punny humor, feminist verve, and practical instruction, \u003ci\u003eWomen's Libation!\u003c\/i\u003e is a cocktail guide for the lady who likes to shake things up (and not just her martinis). In it, Brooklyn-based illustrator and long-time bartender Merrily Grashin toasts the feminist heroes who've come before us and the social movements that have helped shape us, honoring each with a delicious, imaginative cocktail. Beautifully appointed in a paper-over-board package with two-color interiors, each spread features an original illustration for every boozy beverage and a brief reflection on the historical figure, event, or movement in women's history on which the drink is based. With new twists on classic cocktails as well as inventive new libations, Grashin's recipes will educate you as you imbibe, including such gems as:\u003cbr\u003e\u003cbr\u003e• Joan of Arc \u0026amp; Stormy\u003cbr\u003e• Vermouth Bader Ginsberg\u003cbr\u003e• Emma Gold-Manhattan\u003cbr\u003e• Rosé the Riveter\u003cbr\u003e• Simone de Boulevardier\u003cbr\u003e• Margaret Sanger-ia\u003cbr\u003e\u003cbr\u003eFeaturing 75 recipes that even the novice bartender can make at home,\u003ci\u003e Women's Libation!\u003c\/i\u003e is the perfect host gift to share at a party or to give to a feminist friend in need of some cheer.\u003cb\u003ePraise for \u003ci\u003eWomen's Libation!\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Finally, a celebration of strong women and strong cocktails! How rare is the book that will educate you on authors, artists, philosophers, revolutionaries, \u003ci\u003eand\u003c\/i\u003e make you a better host?  Lovingly hand-drawn and deliciously punny, Merrily Grashin's collection of enhanced classic cocktails and original artwork is a tribute to women—like Grashin herself—who inspire us to break all the rules.”—Stephanie Danler, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eSweetbitter\u003c\/i\u003eMerrily Grashin is an illustrator and bartender living in Brooklyn. Her business, \u003ci\u003eGreet'n'Potatoes\u003c\/i\u003e, produces letter-pressed cards and prints featuring food- and beverage-themed illustrations and groan-worthy jokes. She received her BA from NYU's Gallatin School with a concentration in Community Activism \u0026amp; Political Art Theory. Merrily got her first job bussing tables at 15 and has since worked in restaurants and bars across New York, from Bar Boulud on the Upper West Side to Roberta's Pizza in Bushwick.The Essentials\u003cbr\u003e\u003cbr\u003e Tools of the Trade\u003cbr\u003e\u003cbr\u003e We'll get to the booze soon enough, but before anything else, a      bartender needs to be outfitted with the right tools. Though we've      all needed to get creative from time to time and been forced to      mix up tipples with a butter knife in a pinch, being equipped with      the right barware can go a long way toward creating consistent      cocktails and improving the quality of your game. Here's an      introductory set of suggestions to get you started.\u003cbr\u003e\u003cbr\u003e Jigger (measuring cup for drinks): Most jiggers have two sides to      measure different increments. While they come in many sizes, a      good place to start is with one jigger that has a 1-ounce small      cup and a 2-ounce large cup, and another that has a -ounce small      cup and a 1-ounce large cup.\u003cbr\u003e\u003cbr\u003e Mixing glass: A classic pint glass usually works just fine, but      you can also find a hardy mixing glass designed for this sole      purpose.\u003cbr\u003e\u003cbr\u003e Shaker: A Boston shaker is best-the important part is the metal      tin. These can have two metal parts, or the large half can be      paired with a mixing glass, which is easily replaceable.\u003cbr\u003e\u003cbr\u003e Strainers: A Hawthorne strainer is preferred-it has a flat top      affixed to a coiled spring. These are commonly used for straining      shaken drinks. \"Julep strainers\" are round, spoon-shaped strainers      with no coil and are generally used for stirred drinks. If you're      only going to opt for one for your home bar, however, go with the      Hawthorne.\u003cbr\u003e\u003cbr\u003e Bar spoon: These are long, slender spoons that help stir drinks      without aerating the liquids too much.\u003cbr\u003e\u003cbr\u003e Muddler: A dense wooden or metal tool used to crush or mix solid      ingredients.\u003cbr\u003e\u003cbr\u003e Peeler: A good peeler is a bartender's best friend when crafting      the right garnish. A small, sharp knife works, but a Y-shaped      peeler with the blade perpendicular to the handle is preferable.      Make sure the blade is fresh!\u003cbr\u003e\u003cbr\u003e Fresh Ice: Make sure it tastes and smells, well, like nothing.      This is super important. You wouldn't believe how much an ice tray      that has been sitting next to your frozen chili for two weeks      tastes like two-week-old frozen chili and how much it affects the      taste of your drink. (It's definitely a bonus to have ice on the      bigger side in most cases, since it melts less quickly and won't      water down your drink, but size is nowhere near as important as      freshness and purity.)\u003cbr\u003e\u003cbr\u003e Breaking the Glass Ceiling on Glassware\u003cbr\u003e\u003cbr\u003e No need to abide by conformist glassware suggestions! But, hey,      just in case, here's a list for reference.\u003cbr\u003e\u003cbr\u003e Rocks\/Old Fashioned Glass (can hold 6-8 oz)    Coupe Glass (5-7      oz)\u003cbr\u003e\u003cbr\u003e Cocktail\/Martini Glass        (4-5 oz)    Highball\/Collins Glass        (10 oz)\u003cbr\u003e\u003cbr\u003e Flute (6 oz)    Wineglass (Bourdeax or Burgundy\/White or Red)      (varies)\u003cbr\u003e\u003cbr\u003e Pint Glass (16 oz)    Hurricane Glass (20 oz)\u003cbr\u003e\u003cbr\u003e Mug (Irish Coffee) (10 oz)    Cordial or Sherry Glass        (4 oz)\u003cbr\u003e\u003cbr\u003e  (Brandy) Snifter (12 oz)    Shot Glass (2 oz)\u003cbr\u003e\u003cbr\u003e Creating Your Perfect Drink\u003cbr\u003e\u003cbr\u003e Most cocktails, as with most everything in life, rely on a certain      principle of balance. Begin with the understanding that your      alcohol (spirit) is the star of the show. You want to both      complement and emphasize its taste with a balance of the sweet      (think sweet liqueurs, sugar, vermouth) and the more bold or even      harsh flavors (think acidic citrus, bitters, herbal liqueurs). Of      course, there are exceptions, but if you stick to this basic      framework, it'll be easier not only to remember recipes but to      experiment with making your own drinks. A good rule of thumb is      that most classic cocktails have between 1 and 3 ounces of total      alcohol, in addition to a wide range of other components, mixers,      and water.\u003cbr\u003e\u003cbr\u003e Bar Tips\u003cbr\u003e\u003cbr\u003e Learning these simple terms will allow you to understand most      basic drinks, streamline your techniques, and sound like a pro      when whipping up your favorite cocktails at home.\u003cbr\u003e\u003cbr\u003e \"Build\": If the cocktail calls for a \"shake\" or a \"stir,\" you're      generally meant to create, or \"build,\" the drink in a separate      mixing glass, which is then strained into its preferred glassware.      This process helps evenly distribute the ingredients. It's good to      get in the habit of building your cocktail using the same order of      ingredients each time. I build mine from the bitters on up, which      means I start with a dash of bitters (if the recipe calls for it),      then the juices or syrups (the less vitally important, or cheaper,      ingredients-this is in case you've made a mistake and need to      start over; you can't be wasting that precious booze!). And,      finally, I finish with the spirit or spirits. Some drinks are      simple enough to be built directly in the glass (usually if there      are only two parts or it's topped with a fizzy soda that can't be      shaken), but others are more complex.\u003cbr\u003e\u003cbr\u003e \"Layer\": Layered cocktails create a visible layering of      ingredients and are often just for appearances. Sometimes the      layering or separating of ingredients adds a complexity to the      drink, allowing the tastes to evolve and change with each sip.      Other times the layered drinks can be stirred after they've made      their grand debut.\u003cbr\u003e\u003cbr\u003e \"Shake\": Any drink that contains fruit juice, dairy, or eggs is      generally meant to be shaken. To do this, fill your mixing glass      with all ingredients, top with ice, and cover it with the shaker      at a slight angle. Then tap the metal shaker with the heel of your      hand until the two are sealed. Use both hands (especially if      you're a beginner!) to shake it like hell.\u003cbr\u003e\u003cbr\u003e \"Stir\": All drinks made solely from liquors and syrups should      generally be stirred. In a mixing glass, build your cocktail (in      the order you're in the habit of-bitters on up for me), fill the      glass with ice, and stir gently with a bar spoon for about 15      seconds, until the drink is chilled and the ingredients are      dispersed.\u003cbr\u003e\u003cbr\u003e \"Strain\": Whether you're trying to separate your cocktail from the      ice that chilled it, or you're trying to strain out ingredients      you may have used while mixing (mint or muddled cherries, for      example), using your strainer is key. It also minimizes mess by      keeping the contents safe inside your mixing glass. To use a      Hawthorne strainer (the one with the coil, which can be found at      most kitchen or home-ware stores), place the flexible coils on the      inside of the glass until the inner plate is flat on top, hold in      place, and pour.\u003cbr\u003e\u003cbr\u003e \"Garnish\": Often an oversight with home barkeeps, these finishing      touches are integral to many drinks. Common garnishes such as      lemon, orange, or lime wedges can allow the imbiber to adjust the      flavors to their liking. Other garnishes like citrus twists and      mint sprigs add a final touch of soft oils and aromas to a drink.      Cherries and olives? Eating these is often one of the best parts      of Martinis, Manhattans, and the like. Whatever the garnish, don't      overlook it!\u003cbr\u003e\u003cbr\u003e Bar Terminology\u003cbr\u003e\u003cbr\u003e Don't be intimidated by all the cocktail jargon spouted out at      your local haunt! Here are some of the most useful ways to      describe and modify your classic cocktails.\u003cbr\u003e\u003cbr\u003e \"Perfect\": Believe it or not, there's not just one type of perfect      in this world. Different standards of beauty, you say? Yes indeed!      You can have a Perfect Martini or Perfect Manhattan. It just means      instead of sticking to one type of vermouth (whichever the      standard recipe calls for), you use equal parts sweet and dry.      Yes, we can have it all!\u003cbr\u003e\u003cbr\u003e \"Dry\": Less vermouth than the standard recipe calls for. So the      less vermouth you use, the drier the Martini is considered to be.      This has nothing to do with the type of vermouth being used (dry      or sweet), just the amount.\u003cbr\u003e\u003cbr\u003e \"Very Dry\"\/\"Extra Dry\"\/\"Bone Dry\": Just a whisper of vermouth, if      any-a rinse of the glass works just fine. To most, an extra-dry      Martini means you can probably just omit the vermouth altogether      (when in doubt, just ask your Martini-loving pal to clarify their      exact preference).\u003cbr\u003e\u003cbr\u003e \"Wet\": Refers to the amount, or ratio, of vermouth to spirit. A      wet Martini, for example, just refers to more vermouth than the      recipe's standard.\u003cbr\u003e\u003cbr\u003e \"Dirty\": The addition of a splash of olive juice (equal parts with      your dry vermouth) to a Martini before mixing.\u003cbr\u003e\u003cbr\u003e \"Extra Dirty\": The addition of a bigger splash of olive juice to a      Martini.\u003cbr\u003e\u003cbr\u003e \"Up\": In a chilled coupe or Martini glass. (Best if you get all      riled \"up\" and demand your cocktail to be served cold and without      ice!)\u003cbr\u003e\u003cbr\u003e \"On the Rocks\": Served over ice.\u003cbr\u003e\u003cbr\u003e \"Neat\": Served in a rocks glass with no ice.\u003cbr\u003e\u003cbr\u003e ALCHEMY: Role of bitters, sugar, mixers, syrups,        herbs \u0026amp; elixirs. (A nod to the history of alchemy and      \"stirring things up.\")\u003cbr\u003e\u003cbr\u003e Alchemy, essentially, is the process of mixing certain solutions      or ingredients together to create or convert matter. Translation?      Chemistry . . . or, ahem, cocktail-crafting (some even call it      \"mixology\"), depending on how you look at it. The earliest records      of Western female alchemists date back to the third century AD.      Mary the Jewess and Cleopatra the Alchemist, allegedly knew the      formula to create the Philosopher's Stone, an elixir that could      transform mercury into gold and provide longer, healthier      lives-even immortality.\u003cbr\u003e\u003cbr\u003e Now, I'm not saying the perfect Rye Manhattan has been known to      produce similar results, but I'm also not not saying that. Alchemy      is universal and noted in all recorded history, very often      associated with the occult and magic. In essence, it's an evolving      science of cause and effect; precision as well as improvisation;      and sensitivity to the senses.\u003cbr\u003e\u003cbr\u003e Mixing drinks is the same. It's art and science: when you measure      correctly and with all variables in place, supposedly you can      reproduce a consistent, perfect result. But so much is about      experimentation, making mistakes, finding improvements, and      personal preference. A Boulevardier probably wouldn't have come      about if someone hadn't tried replacing gin with whiskey from one      of the most iconic cocktails, the Negroni. Women wouldn't have      earned their right to vote if courageous women like Susan B.      Anthony hadn't tested and challenged the old-fashioned, unfair,      and uncontested laws. Sure, that's not a perfect analogy, but the      point is, change comes from observing the status quo, identifying      and studying what works and what can be transformed, and then      trying like hell to make something different, and maybe even      better.\u003cbr\u003e\u003cbr\u003e Bitters, Syrups, Sugars \u0026amp; Concoctions\u003cbr\u003e\u003cbr\u003e Beyond the booze, there exists a dizzying array of modifiers and      mixers in the world of bartending. From tiny little dash bottles      to sticky-sweet syrups and exotic liquors, we love exploring all      means of sprucing up your concoctions. This is by no means a      definitive primer but rather an idea of some of the adjuncts you      can work with.\u003cbr\u003e\u003cbr\u003e Cocktail Bitters: The most common bitters you'll find (and the      staple bottle for your personal bar) are Angostura Aromatic      Bitters, though there are countless other brands and flavors      available for you to experiment with. Bitters are a super-potent,      heavily concentrated, high-alcohol extract of bitter roots,      spices, seeds, fruits, and botanicals that are intended to change      the flavor of the drink with just a dash or two. But you'd bitter      not overdo it, or you may overpower the drink completely!\u003cbr\u003e\u003cbr\u003e Bitter Liqueurs: Similar to cocktail bitters, bitter liqueurs      (such as Campari, Amaro, and many herbal liqueurs) come in a wide      variety of flavors and colors and are used to round out and      enhance many of your drinks.\u003cbr\u003e\u003cbr\u003e Infusions: For the sake of simplicity, we mostly avoid infusions      for the classic recipes in this book; however, infusing base      spirits with herbs, fruit, or spices is another super-easy way to      flaunt your creativity at home. Depending on the potency of your      additive, these can take minutes or days to finish . . . another      opportunity to taste as you go.\u003cbr\u003e\u003cbr\u003e Syrups: Many drinks call for simple syrup, which is just a fancy      way to say sugar water. To make simple syrup, combine boiling hot      water with a bunch of sugar. No need to be precise here-around      equal parts is fine. White granulated sugar is the most common      type used for simple syrup, but using unrefined or raw brown      sugars creates a more toffee-like and slightly less sweet syrup.      Homemade syrups offer an easy way to try on your alchemy hat and      add new and distinct layers to many of the classics.\u003cbr\u003e\u003cbr\u003e Whiskey\u003cbr\u003e\u003cbr\u003e Fighting the Good Fight\u003cbr\u003e\u003cbr\u003e Smash the Good Old Fashioned Patriarchy!        (Old Fashioned)\u003cbr\u003e\u003cbr\u003e The Old Fashioned is one of the most iconic and elemental      cocktails of all time. In a way, it's an unsophisticated drink by      cocktail standards: a simple mix of liquor, sugar, and bitters.      But ask any bartender, and they'll tell you its ubiquity does not      debase its worth. Hang by a bespoke cocktail bar for a few too      many drinks, and you'll fall within earshot of the great debate      over what makes for the \"perfect Old Fashioned.\"\u003cbr\u003e\u003cbr\u003e The Old Fashioned may be evocative of men in suits, cigars in      hand, behind a smoky curtain in the liquor-forbidden Prohibition      years, but itÕs also elegant and raw and primed for      experimentation within its classic formula. There is a suggestion      hidden within this iconic cocktail to look forward, to new      perspectives and new flavors. To make the drink your own.\u003cbr\u003e\u003cbr\u003e Throughout history, trailblazing women have considered the status      quo, and what came before them, and worked to improve it. They      contributed to a new narrative, one that was inclusive. One that      was not just composed of those men in suits, cigars in hand; and      one that didnÕt allow just a single path to achieve a goal. Follow      their lead. Learn how to create a classic, or put your own twist      on it, but most important, be yourself and make it your own. And      smash the patriarchy while youÕre at it.\u003cbr\u003e\u003cbr\u003e Now take everything you've just learned and everything you thought      you knew and SMASH the compulsion to conform! SMASH a sugar cube      with some bitters and water! SMASH any preconceptions of a single      right way to make this drink! Establish your own belief system      within a historical framework that agrees with your principles and      your palate-then SMASH it all together in a glass, and stir      yourself a damn good cocktail.\u003cbr\u003e\u003cbr\u003e Gloria Steinem\u003cbr\u003e\u003cbr\u003e Morning Gloria Steinem (Morning Glory)\u003cbr\u003e\u003cbr\u003e A woman without a man is like a fish without a bicycle.\u003cbr\u003e\u003cbr\u003e -Gloria Steinem\u003cbr\u003e\u003cbr\u003e With a career that spans decades, Gloria Steinem is undoubtedly      one of America's foremost feminist pioneers and visionaries. She      has been both a role model and a lightning rod, depending on the      fashion and politics of the time, and has inspired countless women      with her eloquent lectures, writing, and action.\u003cbr\u003e\u003cbr\u003e Steinem gained widespread notoriety in 1963 by going undercover as      a ÒBunnyÓ to expose the mistreatment of women at Playboy Clubs,      but her career in journalism continued throughout the 1960s and      onward. She was one of the founders of New York magazine, where      she wrote a column on politics, penning such pieces as ÒAfter      Black Power, WomenÕs Liberation,Ó and later helped launch Ms.      magazine. She said of Ms., ÒI realized as a journalist that there      really was nothing for women to read that was controlled by      women,Ó so in January 1972, Ms. first hit newsstands, featuring,      appropriately, Wonder Woman on the cover.","brand":"Plume","offers":[{"title":"Default Title","offer_id":46300033614053,"sku":"NP9780735216921","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780735216921_d1ba6ca3-572a-4c16-8d34-e4e4ecbf3958.jpg?v=1767744489","url":"https:\/\/k12savings.com\/products\/womens-libation-isbn-9780735216921","provider":"K12savings","version":"1.0","type":"link"}