Barantined: Recipes, Tips, and Stories To Enjoy At Home

by Mike Wolf

Overview

Barantined is the ultimate guide to creating your own bar experience at home!

Shake, stir, and sip your way through quarantine with more than 80 easy-to-make cocktail recipes, techniques for making cordials, and the best drinking tips from mavericks of the mixology scene. With insights gathered from more than 50 expert bartenders and sommeliers, Barantined provides engaging advice for staying entertained at home—from music playlists, to reading recommendations, to suggestions for drinks to pair with takeout.

Compiled by Nashville writer and mixologist extraordinaire Mike Wolf, Barantined aims to catch a unique moment in time when the world spun out of control and came to a halt all at once. In March 2020, the restaurant and bar business shut down for months when a devastating tornado tore through Nashville and a pandemic rocked the world. Join bartenders from Nashville and beyond in Barantined as they share what they miss about being behind the bar and how their approach to their profession has changed, alongside their favorite DIY drinks and activities designed to bring the bar to you.

Product Details

ISBN-13:	9781684426928
Publisher:	TURNER PUB CO
Publication date:	07/20/2021
Pages:	232
Product dimensions:	6.00(w) x 9.00(h) x (d)

About the Author

Mike Wolf opened and established the bar program at Husk in Nashville, Tennessee and spent the next five years developing a hyper-seasonal and dynamic style of cocktails and non-alcoholic drinks, utilizing on-site gardens, the bounty of Middle Tennessee and a home garden where he grew upwards of 30 different varieties of herbs and vegetables all for the purpose of making cocktails and elixirs. He is co-host of the popular podcast Liquid Gold, and his drinks have been featured in Imbibe Magazine, Local Palette Magazine, the Tennessean, Foodable TV Network and more.

Table of Contents

Introduction by Mike Wolf What We’ve Missed We’d Like to Recommend Comfort Booze by Mike Wolf The Drinks The Fall Mint Julep The Harbor Light The Green Vaccine Spiegelauder The Civil Service Trashmopolitan Number One Thief’s Alibi Golden Hour Maya Bay Queen of the Rodeo Automatic Supersonic Hypnotic Funky Fresh Pear Kour Dro’s Tom Kah What Day is It? Little Marie The Only Way to Say Farewell Chamomile Cooler Peas Excuse Me Spruce Tip Gimlet Tempest of Tansy Sake and Spice Yellow Eyes Shelter Cove Boozy Banana Bread Mr. Sparkle Episode 2: The Breakfast Fizz Happenstance The Good Samaritan Good as Gold Mutually Assured Destruction The Bold Adventure Terra Firma Mix Safe Word Panic Button Wisconsin Apple Pie Come Out Tonight Adriana Catavino Otro Vez The Spaghetti Western Classic Spanish Vermouth Cocktail Hot Tadashi Diamond Cutter Standard Proof Wildflower Lemonade Foxy Brown Vin De Peche That’s A Peach Hun We Got The Jazz Zicatela MeadMosa Boxed In Sour Turn and Face the Strange I’ll Never Be Blue With Bologna by Matt Campbell There’s No Whining In Wine Blooms of The Lost Spring

Editorial Reviews

05/31/2021

Mixologist Wolf (Lost Spring) has his heart in the right place in this earnest but underwhelming time capsule. The first third of the book delivers an off-putting dose of instant nostalgia with 12 pages worth of hospitality workers reminiscing on what they missed most during the pandemic, followed by a dozen pages more filled with their recommendations on what to watch or listen to while quarantining. There is a dispiriting guide to pairing wine with frozen foods and a platitudinous section on how bartending might change postpandemic (“It’s going to be more challenging than before, but more rewarding as well”). Better is a bounty of recipes that pull from the home garden, such as a strawberry rosé champagne cocktail garnished with dandelion petals, and a lavender sazerac sweetened with a dash of maple syrup. Meanwhile, an extensive chapter titled “The Drinks from the Pros” serves up creations ranging from the sublime (gin, rhubarb, amaro, tamarind juice, and passion-fruit syrup in a quaff called the “Number One”) to the questionably enticing (mezcal, carrot juice, orange juice, and coconut crème). Those looking to shake things up at home may have better luck finding inspiration elsewhere. (July)

Publishers Weekly

The beauty of hospitality is subtlety - a quiet kind of knowing what is needed in any given moment and expediting it with grace and skill. Mike Wolf has not only written a book about that, but has extended out beyond a moment and given us the incredible gift of transformation in community through his dedication to the simple but revolutionary idea that hospitality, when done with great heart, can change the world.” -Lisa Donovan, pastry chef, James Beard award-winning writer

"This isn’t the usual bar book. Rather, Barantined is a time capsule of the bar and restaurant industry during the pandemic. It captures the voices of the hospitality industry — their coping mechanisms, their frustrations, and most importantly, their voices and recipes. It’s a snapshot of survival." –Kara Newman, author, Nightcap and Cocktails with a Twist

"Barantined helped explain what I missed about a stylish bar while I was at home during quarantine…the music, the sense of camaraderie, the kernel of anticipation…and Barantined showed me that they missed me, too." –Margaret Littman, Nashville Scene, author of Moon Nashville to New Orleans Road Trip

From the Publisher