About the author
Michael Butt began his career working as a bartender at some of London’s finest cocktail bars before setting up Soulshakers, a London-based drinks consultancy firm responsible for the cocktail menus at some of the city’s best bars and restaurants, including Meat Liquor, Quo Vadis, and Mahiki. He also organizes bars for the UK’s biggest music festivals, such as Glastonbury and Reading Festival, and is a brand consultant for the international drinks companies Southern Comfort, Red Bull, Jack Daniels, Campari, and Finlandia Vodka. The author is based in London, UK.
Brown Booze is a unique cocktail recipe book, which explains how to maximize the number of cocktails you can make using the bottles of brown spirits in your drinks cabinet. By substituting just one or two ingredients, you will learn how to make a whole range of different drinks. Take, for example, a simple St Lawrence cocktail, made from bourbon, maple syrup, and lemon juice. By substituting the apple brandy for bourbon you now have an Applejack Rabbit, a great cocktail with a completely different flavor to the St Lawrence. Or there’s the classic Manhattan recipe, using bourbon, vermouth, and bitters, that can become a completely new drink, the Harvard, by replacing the whiskey with cognac. Using this formula and a series of helpful infographics, you’ll see how a quick trip round the fruit and vegetables aisle of your local supermarket can transform the number of cocktails you can make, and at a really reasonable price, too. So if you’re having a party, get the guests to bring you just five bottles of alcohol and by following the advice in Brown Booze you’ll be able to make over 70 different drinks.