The ultimate guide to blending 50 delectable whisky cocktails, including old favourites such as the Perfect Manhattan, Jack Frost and Mint Julep, as well as more unusual blends such as the Buckaroo, Coffee Egg-Nog and Jamaica Shake. Includes a history of whisky, its varieties and brands, with fascinating background information about the many types, from world-famous names such as Jack Daniels and Jameson's to the perhaps less well-known Japanese brands
I have been writing about wine, other drinks and restaurants since the beginning of the 1990s. In the past decade, my work has included a widely acclaimed cultural history of intoxication, Out Of It (Penguin) and the multi-disciplinary Humanity: An Emotional History (Atlantic, published in the United States as A Natural History of Human Emotions). My work has been translated into Spanish, Portuguese, Italian, Polish, Russian, Chinese and Korean. I write for the Guardian Books site, as well as a number of specialist drink publications and websites, and I review books for World of Fine Wine magazine.
In 2010, after 16 years of living in Brighton, I headed southwest and am now in beautiful Torbay.