Despite the title, this isn’t a guide to distilling spirits from scratch — it’s a beautifully illustrated handbook for infusing store-bought vodka, whiskey, and bourbon with herbs, spices, and fruit. Matt Teacher offers fifty recipes for custom blends and cordials, from Smoked Bacon Bourbon to Cucumber Gin.
No special equipment or expertise is required — just a taste for experimenting behind the bar. It’s a fun, visually appealing gift for anyone who likes to invent their own cocktails, though distilling purists should look elsewhere.
Published 2011
128 pages
$14.11