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Southern Spirits: Four Hundred Years of Drinking in the American South, with Recipes Kindle Edition
Ask almost anyone to name a uniquely Southern drink, and bourbon and mint juleps--perhaps moonshine--are about the only beverages that come up. But what about rye whiskey, Madeira wine, and fine imported Cognac? Or peach brandy, applejack, and lager beer? At various times in the past, these drinks were as likely to be found at the Southern bar as barrel-aged bourbon and raw corn likker. The image of genteel planters in white suits sipping mint juleps on the veranda is a myth that never was--the true picture is far more complex and fascinating. Southern Spirits is the first book to tell the full story of liquor, beer, and wine in the American South. This story is deeply intertwined with the region, from the period when British colonists found themselves stranded in a new world without their native beer, to the 21st century, when classic spirits and cocktails of the pre-Prohibition South have come back into vogue. Along the way, the book challenges the stereotypes of Southern drinking culture, including the ubiquity of bourbon and the geographic definition of the South itself, and reveals how that culture has shaped the South and America as a whole.
– David Wondrich, author of Imbibe! and Punch
“This is a fascinating read that deserves a prominent place on the bookshelves of anyone with an interest in our drinking culture, so much of which was born in the South.”
– Gary Regan, author of The Negroni, and The Joy of Mixology
“Southern Spirits adds a welcome and impeccably detailed chapter to the somewhat tattered history of drinking in America. From Caribbean rum imports through Madeira and the julep and on to Pappy Van Winkle, Moss deftly parses what we drank and why. I won't lie: this book made me very thirsty.”
– Wayne Curtis, author of And a Bottle of Rum: A History of the New World in 10 Cocktails
"In Southern Spirits, Robert F. Moss chronicles centuries of spirited traditions and debunks boozy tall tales in this defining look at the way Southerners have influenced the way we imbibe as a nation."
– Brad Thomas Parsons, author of Bitters: A Spirited History of a Classic Cure-All
“In Southern Spirits, Robert F. Moss joins a hallowed cadre of mixographers including Daniel Okrent, Wayne Curtis, and David Wondrich who’ve carefully charted how our drinking habits and history aren’t just intertwined: they’re a reflection of each other. For Americans, and Southerners in particular, perhaps we are what we drink even more than what we eat?”
– Jim Meehan, author of The PDT Cocktail Book
“Just as a proper sazerac requires an absinthe rinse, America now requires context with its cocktails. Robert F. Moss slakes our cultural and historical thirst in a book that broadens and deepens our understanding of what, why, and how my people drink. From Revolutionary war hero Francis Marion, who couldn’t hold his Madeira, to the Kentucky julep fabulist Irvin S. Cobb, Moss has assembled a rogue’s gallery of characters, who unspool telling stories of the tippling South.”
– John T Edge, co-editor The Southern Foodways Alliance Community Cookbook
"Four hundred years of drinking distilled into almost as many pages, Southern Spirits looks at the history of a culturally rich region through the lens of its drinking habits. Lest you write it off as just another book about bourbon, Moss is quick to clear up the myth that Southern drinking is limited to the brown stuff, with the likes of rum, Madeira, brandy, cider and more all seeing starring roles. History buffs and cocktail nerds alike will delight in the thorough tome, which is sprinkled throughout with recipes that have stood the test of time."
"Dispel that image of a fine Southern gentlemen and his lady sipping mint juleps on their veranda and get prepared to hear the true story of drinking in the American South."
- The Literary South
"Southern Spirits isn’t just a cocktail recipe book—this is a cocktail book with in-depth reportage about the American South’s cocktail culture and the history behind its most iconic spirits, with recipes to boot. Written by the contributing barbecue editor forSouthern Living and Southern food correspondent for Serious Eats, historian Robert Moss proves that there’s more to the South than just bourbon and juleps. Dive in and you’ll find yourself reading about everything from Madeira wine to peach brandy."
- Saveur --This text refers to the hardcover edition.
About the Author
Robert is the author of The Barbecue Lover’s Carolinas, a guide to the restaurants, recipes, and traditions of barbecue in North and South Carolina; Barbecue: The History of an American Institution, the first full length history of barbecue in the United States; and Going Lardcore: Adventures in New Southern Dining, a collection of essays about dining in the modern South.
A native of Greenville, South Carolina, Robert attended Furman University and received a Ph.D. in English from the University of South Carolina. --This text refers to the hardcover edition.
- ASIN : B01208WQK6
- Publisher : Ten Speed Press (April 12, 2016)
- Publication date : April 12, 2016
- Language : English
- File size : 51339 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Print length : 315 pages
- Page numbers source ISBN : 1607748673
- Lending : Not Enabled
- Best Sellers Rank: #1,805,248 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
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Robert Moss researched many aspects of the culture and history that shaped southern drinking and the formulas that came out of the Civil war, Prohibition, Rebellions - to the Rum Runners, Bootleggers, and Moonshiners. The book offers black and white photos of historical places and people and general fodder of the era.
An excerpt from the chapter on The Whiskey Rebellion tells of George Washington, "Ironically the very man who suppressed the Whiskey Rebellion became a distiller himself not long after.”.  I found this is all too often a common thread: The people who railed against alcohol often not only ended up indulging in the once forbidden elixir, but producing it themselves. And who knew that French Wine Cola, which was panned in Atlanta, would then go on to become Coca-Cola?!
Wither you are a connoisseur or a novice of whiskey, bourbon, brandy, and cognac, (the main focus of the recipes of this book) Robert Moss offers up these spirits as characters in predominately Southern American history. This 315 page book will definitely give you a taste of the journey these spirits have had in the South. In Addition you can relish 40 of the same recipes for refreshments as our southern ancestors did back in the day.
The two things I wish this book had included were 1. Color photos of the drinks of the recipes - how they look now and/or how they looked in the era they were invented. 2. More drink recipes! This book is listed under Cookbooks and Beverage Books. I think it is more a reference/culture book with a few recipes. Southern Spirits is an amusing book and a good, easy, rainy day read.
I received this book for Blogging for Books in exchange for a review.
Starting each section is a recipe and while I didn't have the opportunity to partake myself, it would be perfect to create and sip on each cocktail while reading about it's main ingredient. The purpose of Southern Spirits is to highlight what we drink and why (or in some cases, how it was made), the book gives such a great glimpse into the historical South, that both drinkers and those who abstain will both be intrigued and delighted. There's no softening of the facts and Moss doesn't hesitate to take on incorrect perceptions or knock a tall tale down to size.
I'm not sure if there is any other book nearly as complete as Southern Spirits for the social and drinking culture of the American South, but I doubt there is another that is as charming. By avoiding reading like a history book, it's easy to get engrossed and read almost a hundred pages before finally giving in and tracking down everything needed to make an Antebellum Mint Julep. I personally enjoyed the sections on New Orleans and the North Georgia Moonshine War (who knew) the most. I recommend picking up a copy and indulging.
Review first appeared on my blog, Monograms & Margaritas.
This book is part history and part mixology. There are 20 chapters and each covers a different form of alcohol or some history or an event surrounding alcohol. Do you know what our earliest American ancestors drank? I didn't. Know I know it was rum. I learned about different kinds of distilling. I learned what fortified wine is. I learned about the Whiskey Rebellion.
Alcohol was used for trade and for intoxication. American soil didn't grow good grapes for wine until new cultivars were developed. Rum came from the byproducts of sugar cane processing. Cocktails and toddies were a way to disguise the taste of harsh liquors.
I enjoyed this book mainly because I learned something new. And here, to help you learn something new, is a recipe for a a Southern drink.
1 1/2 ounces white whiskey (moonshine)
1 ounce Cointreau
1 ounce freshly squeezed lime juice
1 lime slice
Shake the whiskey, Cointreau, and lime juice in a cocktail shaker filled with ice until well mixed. Pour into a rocks glass filled with ice. Garnish with a slice of lime. Enjoy!
I received this book from Blogging For Books in exchange for an honest review.