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Aeneas MacDonald’s work, first published in 1930, is recognized as one of the finest volumes ever written on the subject of whisky, covering its culture, production, history and geography and providing a guide to selection and appreciation. This 2016 edition includes several illustrations of period whisky advertisements from the early 20th century.

In this extensively illustrated book, ten of the world’s leading drinks writers explore the history of Cutty Sark whisky. The chapters describe the creation of the blend by the London firm Berry Bros & Rudd in 1923, the Clyde-built ship after which it is named, the brand’s global popularity, and its appearance in popular culture from Goodfellas to The Sopranos.

Based on fruits, vegetables, nuts and herbs, the 140 drinks in this volume were created by bartenders Shaun Byrne and Nick Tesar to meet demand for cocktails with little or no alcohol. With an emphasis on sustainability, they suggest 50 ‘prep’ recipes that preserve seasonal produce, and present a further 90 ways to use them, such as Sour strawberry spritz, Mint-stem cordial, or Warm cider punch with Hazelnut Honey.

The history and production of the spirit are the starting point for this volume, which then explains the characteristics of whiskies made in each Scottish region, Ireland, the USA, Canada and Japan, before offering notes on the trade and tasting tips.

From well-known favourites such as Wild Turkey Bourbon to hidden gems like Bergert, Vert and Vif Absinthe, 350 fine spirits from around the world are introduced in detail in this pocket guide.

Having fallen out of fashion in recent decades, Vermouth is experiencing a revival, particularly as a cocktail ingredient. This celebration of the drink outlines its origins and introduces the different varieties of grape and botanicals that can be used in its production, before offering advice on how to serve it and dozens of recipes, from a refreshing cherry julep to a warming New York Toddy.

From the ins and outs of ABV to how to mix a good Zanzibar, this comprehensive, illustrated guide to the world of gin includes entries on popular ingredients for flavouring the spirit, varieties from around the world and an array of renowned cocktail recipes including the French 75, the Negroni and the Gimlet.

There are ten spirits, including vodka, gin, cognac, whisky, tequila, and the Chinese staple baijiu, whose potency has made them the basis for mixed drinks the world over. Bartender Seki Lynch describes their ingredients and manufacture, explores the rituals surrounding their consumption, and offers cocktail recipes based on them – all with a dash of history, humour and anecdote.

A well-illustrated guide to the ‘Water of Life’ and the land of its origin, this volume is in three parts – a history of single malt Scotch, overviews of six major areas of production, and an exploration of whisky culture throughout history.

The mixologist Dan Jones presents a guide to the finest international brands and blends of vodka, explains how to make a range of tipples from a classic Bloody Mary to a sophisticated Moscow Mule, and offers information about the history of the spirit and the science behind its creation.

The distinctive spirit distilled from the agave plant is a protected local product, made in only five states of central Mexico where over 100 distilleries supply the world. This beginner's guide identifies the best brands to drink, neat or mixed, and provides instructions on making cocktails from the classic Margarita and Tequila Sunrise to lesser-known favourites and creative inventions.

Contributed by bartenders around the world, these 125 simple cocktail recipes include some made with just three ingredients: a spirit, a mixer and a garnish. Brief guides to equipment and techniques are followed by instructions for making drinks ranging from variations on the classic G&T to those mixed with ginger beer, fruit juice or elderflower or lemon tonic.

Proving emphatically that there’s more to rum than rum and Coke, Ian Buxton presents his personal commentaries (no rankings) on 101 rums that you wouldn’t dare defile with soft fizzy drink. The book covers every style, origin, colour and flavour and includes one rum that costs over £1,000 (Havana Club Máximo Extra Añejo) as well as the NAAFI stores’ standard issue Myers.

Industry expert Ian Buxton takes a tour of remarkable whiskies across the categories of living, luxurious and lost legends. He recounts the story of each of the alphabetically listed 101 variations: from the six figure bottles of Johnnie Walker Diamond Jubilee and Dalmore Trinitas down to the more affordable luxury buys, along with some expressions that were created by fascinating individuals or distilleries.

This comprehensive guide to Scotland’s whiskies begins with an illustrated history of the spirit, an introduction to how it is made and what to look for in tasting. The different whisky regions are explored, with maps pinpointing the locations of the distilleries. Each producer is examined in more detail in the A–Z directory, which includes information on their typical flavours.

The number of independent gin distilleries has increased significantly in recent years, and there is far more than simple tonic that can be added to the spirit. This cocktail collection includes the classic Martini and Long Island Iced Tea as well as more unusual recipes, such as the ‘vibrant and zesty’ West Side Pink Flamingo, and ‘light and floral’ drinks infused with ingredients such as chamomile or cucumber. There is a list of useful equipment and a brief guide to some bartending skills. Slightly off-mint. Felt-tip mark on upper trimmed edge.

For those who like an historical mixer with their spirits, Geraldine Coates tells the story of gin from 13th-century alchemical experiments to its recent renaissance as ‘the star of a new golden age of cocktails’. She then describes how gin is made; profiles the truly great brands, from Beefeater to Zuidam; and finishes by revealing the origins of classic cocktails and how to make them.

In entertaining style, Ian Buxton records his journey around Scotland’s island distilleries, from Arran and its basking sharks to Orkney, and the whisky ‘aficionados, collectors and obsessives’ encountered along the way.