Around the World in 80 Cocktails by Chad Parkhill is a celebration of the global history of the cocktail with vintage style illustrations by designer by Alice Oehr.
Around the World in 80 Cocktails – Illustrator: © Alice Oehr
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An ode to travel and fine libations, Around the World in 80 Cocktails by Chad Parkhill takes the reader on a tour around the globe without having to leave their home bar. The book charts the history of the cocktails around the world, starting from the early 19th century through to the 21st with illustrations and colourful tales behind the 80 cocktails.
The book begins with a brief introduction, followed by instruction on how to make syrups before it delves into cocktail making techniques such as shaking, stirring, staining and garnishing a drink, all explained simply.
Each cocktail’s history is detailed on one page and includes the recipe both in metric and imperial measures. Complementing each recipe is a vintage-style illustration by Alice Oehr, a designer from Melbourne, Australia which adds a retro look and feel that can transport the reader to another time and place.
Fancy a Bamboo from Japan, a Hanky Panky from London, a Sherry Cobbler from Jerez, or a Suffering Bastard from Cairo? This book will inspire the home bartender to start mixing. Australia is represented with the Rhubarb Fizz from Tim Philips of Bulletin Place in Sydney, the Mesha Cocktail from The Bowery in Brisbane and the Midori-based Japanese Slipper from Mietta in Melbourne.
Author Chad Parkhill is a writer and bartender based in Melbourne, Australia. His work has appeared in The Guardian Australia, The Australian, The Lifted Brow, Kill Your Darlings, Meanjin, and The Quietus, among others. Illustrator Alice Oehr is a designer from Melbourne, Australia whose designs have made their way into textiles, homewares, magazines and books.
Around the World in 80 Cocktails is published by Hardie Grant Books and is available to buy through Amazon here.
“Around the World in 80 Cocktails” book review is part of the ‘Looking Back’ series and is based on an article originally published on our sister website Gourmantic.
