Dry Manhattan

In 1919, the United States made its boldest attempt at social reform: Prohibition. This "noble experiment" was aggressively promoted, and spectacularly unsuccessful, in New York City. In the first major work on Prohibition in a quarter century, and the only full history of Prohibition in the era's most vibrant city, Lerner describes a battle between competing visions of the United States that encompassed much more than the freedom to drink.

This work is an accurate, wide-ranging, and entertaining account of the illegal liquor traffic during the Prohibition Era (1920 to 1933). Based on FBI files, legal documents, old newspapers and other sources, it offers a coast-to-coast survey of Volstead crime--outrageous stories of America's most notorious liquor lords, including Al Capone and Dutch Schultz. Readers will find the lesser known Volstead outlaws to be as fascinating as their more famous counterparts. The riveting tales of Max Hassel, Waxy Gordon, Roy Olmstead, the Purple Gang, the Havre Bunch, and the Capitol Hill Bootlegger will be new to most readers. Likewise, the exploits of women bootleggers and flying bootleggers are unknown to most Americans. Books about Prohibition usually note that Canadian liquor exporters abetted the U.S. bootleggers, but they fail to go into detail. Bootleggers and Beer Barons examines the major cross-border routes for smuggling liquor from Canada into the U.S.: Quebec to Vermont and New York, Ontario to Michigan, Saskatchewan to Montana, and British Columbia to Washington.

TALES OF THE COCKTAIL SPIRITED AWARD® WINNER • IACP AWARD FINALIST • The New York Times bestselling author of My Paris Kitchen serves up more than 160 recipes for trendy cocktails, quintessential apéritifs, café favorites, complementary snacks, and more. Bestselling cookbook author, memoirist, and popular blogger David Lebovitz delves into the drinking culture of France in Drinking French. This beautifully photographed collection features 160 recipes for everything from coffee, hot chocolate, and tea to Kir and regional apéritifs, classic and modern cocktails from the hottest Paris bars, and creative infusions using fresh fruit and French liqueurs. And because the French can't imagine drinking without having something to eat alongside, David includes crispy, salty snacks to serve with your concoctions. Each recipe is accompanied by David's witty and informative stories about the ins and outs of life in France, as well as photographs taken on location in Paris and beyond. Whether you have a trip to France booked and want to know what and where to drink, or just want to infuse your next get-together with a little French flair, this rich and revealing guide will make you the toast of the town.

This book aims to highlight the causes why the Prohibition Era led to an evolution of the New York mob from a rural, ethnic and small-scale to an urban, American and wide-scale crime. The temperance project, advocated by the WASP elite since the early nineteenth century, turned into prohibition only after the end of WWI with the enactment of the Eighteenth Amendment. By considering the success that war prohibition made to the soldiers' psychophysical condition, Congress aimed to shift this political move even to civil society. So it was that the Italian, Irish and Jewish mobs took the chance to spread their bribe system to local politics due to the lucrative alcohol bootlegging. New York became the core of the national anti-prohibition, where the smuggling from Canada and Europe merged into the legendary Manhattan nightclubs and speakeasies. With the coming of the Great Depression, the Republican Party was aware about the failure of this political measure, leading to the making of a new corporate underworld. The book is addressed to historians of New York, historians of crime and historians of modern America as well as to an audience of readers interested in the history of the Prohibition Era.

How to Make Better Cocktails is a book for anyone wanting to improve their drinks-making skills. No gimmicks, no pretensions - just the skills, techniques and principles used by the best bartenders in the world. This book simplifies confusing terminology and complex techniques to unlock the magic of 70 classic and original cocktail recipes, and teaches you everything you need to know to master hundreds more. With a comprehensive introduction to everything from balance and dilution to how to achieve the perfect foam (and why a chopstick is an essential piece of kit), 70 recipes and a host of nerdy focus sections on hero drinks such as the Dry Martini and Daiquiri, this is the home bartenders bible.

The guide to home bartending made easy—from building and stocking your bar to crafting recipes you and your guests will love. If you’ve ever wanted to bring home the fun of going out for drinks, this is the book for you! No other bartender’s guide breaks down the steps to setting up and utilizing a home bar in such detail. From a complete list of spirits and mixers you should stock to restaurant industry insider tips on satisfying your guests’ drink requests, The Jolly Bartender’s Guide to Home Bartending will make your home bar the highlight of any occasion. In this book, you’ll learn how to: · Prepare for a great night with the must-have tools and glassware that make your bar service as easy and exciting as being served in a restaurant. · Customize your bar to your drink preferences. Cocktail recipes are grouped by flavor profile so that you can quickly find drinks you and your friends will love. · Learn to riff like a pro. Come up with recipes on the fly with tips on balancing flavors and swapping ingredients for infinite variations. · Make your own menu by filling out recipe cards with the names and ingredients of your favorite creations. Nathan Wilkinson offers expert advice from his experience of making more than two thousand cocktail recipes for his online resource, Jollybartender.com.

“Don’t let the Tipsy Texan’s clever nickname fool you: Here’s a man who seriously understands the art and the lore of the cocktail.” —Rebecca Rather, author of The Pastry Queen From the man at the forefront of Texas mixology, get recipes for Big & Boozy drinks for when hearty, spirit-forward cocktails are the order; Light, Bright, and Refreshing cocktails that will get you through those long, hot summers; and Sweet, Creamy, and Desserty cocktails that will satisfy the sweet tooth. A section on techniques reveals tricks of the trade, with each recipe accompanied by ingredient notes for anything that’s out of the ordinary or must be house-made. Recipes include the author's own creations as well as classics with local and regional twists, such as the Old Austin, a Texas update on the Old Fashioned sweetened with toasted pecan syrup. The Peach Tom Collins is a simple variation on the classic that tastes like Hill Country in a glass. The Harvest Punch showcases local rum, seasonal spices, and fresh pressed apple cider. A bowl of Absinthe Eggnog or a Golden Sleigh, an eggnog variation on the old Golden Cadillac, bring extra cheer to the holidays. Succulent red grapefruits—the crown jewels of Texas’s indigenous cocktail ingredients from the Rio Grande valley—figure prominently here. You’ll also meet the bartenders who ushered in the Texas cocktail revival; see the places where they ply their trade; and read about the distillers who’ve put Texas on the national craft distilling map—and all the wonderful cocktails that Texas bartenders (and bar patrons!) have devised in which to use these homegrown spirits. You’ll even join a tour of the gardens and farmers’ markets that give Texans an incredible year-round assortment of fruits and vegetables, ripe for the picking—and ripe for the drinking. “Thanks to his truly delicious book, we can all mix up our own tastes of David’s Texas—from Austin loquats to Hill Country peaches, blended with the state’s finest artisan liquors. Cheers!” —Jim Hightower, New York Times-bestselling author of Swim Against the Current Includes color photos

A surprising history unfolded in New Deal– and World War II–era New York City under Mayor Fiorello La Guardia. Throughout the late nineteenth and early twentieth centuries, members of the NYPD had worked to enforce partisan political power rather than focus on crime. That changed when La Guardia took office in 1934 and shifted the city's priorities toward liberal reform. La Guardia's approach to low-level policing anticipated later trends in law enforcement, including "broken windows" theory and "stop and frisk" policy. Police officers worked to preserve urban order by controlling vice, including juvenile delinquency, prostitution, gambling, and the "disorderly" establishments that officials believed housed these activities. This mode of policing was central to La Guardia's influential vision of urban governance, but it was met with resistance from the Black New Yorkers, youth, and working-class women it primarily targeted. The mobilization for World War II introduced new opportunities for the NYPD to intensify policing and criminalize these groups with federal support. In the 1930s these communities were framed as perils to urban order; during the militarized war years, they became a supposed threat to national security itself. Emily M. Brooks recasts the evolution of urban policing by revealing that the rise of law-and-order liberalism was inseparable from the surveillance, militarism, and nationalism of war.