Description: This title includes over twenty cocktail recipes, accompanied by text from award-winning spirits and hospitality writer Millie Milliken, offering readers the chance to recreate their favorite Swans Bar cocktails at home. In celebration of Swans Bar's ten-year anniversary, this book captures the essence of the bar's most beloved drinks. The majesty of old Piccadilly still stirs ambitions of grandeur, glamour and a golden age still in reach. The playground of viscounts, prime ministers and the Rothschilds, it was—and still is—the North Star of London dwellers and visitors alike seeking the spoils of some of the West End’s cultural and historical bastions. And over the last ten years, Swans Bar at Maison Assouline London has woven itself into the contemporary tapestry of W1A. With an architectural renovation by Guy Oliver and interiors by Prosper Assouline, Swans Bar is nestled in a Grade II*-listed building designed in the early 1920s by revered British architect Sir Edwin Lutyens. Maison Assouline’s flagship bar takes its name from the moniker—“swans”— given to the jet-setting high-society women of America’s 1950s and 60s elite, of whom writer Truman Capote became the confidant.Opened in 2014, when London was basking in a new dawn of cocktail renaissance, Swans Bar has been offering for ten years an array of exclusive cocktails in a tucked-away space surrounded by the store’s expansive bookshelves. Clean lines, aprons, impeccable uniforms and minimalist garnishes are mixed with five-star-meets-friendly-local hospitality, making it a true bastion of elegance and culture. Developed exclusively by on-site mixologists, many of the drinks are inspired by popular Assouline book titles, transporting guests to unexpected destinations with each sip. Page count 60 pages Number of illustrations over 60 Language English Released on October 2024 Dimensions W 5 x L 8 x D 1 in Cover materials hardcover ISBN 9781649803856 Weight 3.0 lb Author Millie Milliken About the Author: Millie Milliken is an Award-winning drinks and hospitality writer with ten years of food, drink and events writing experience in print and online. A regular contributor to Club Oenologique, Vinepair, Whisky Magazine, Global Drinks Intel, Courier Media and The Evening Standard, she was the 2022 IWSC Spirits Communicator of the Year and Alan Lodge Young International Drinks Writer of the Year. Milliken is also the director of Wet Ink, a tasting, events and consultancy company aimed at making drinks more accessible to consumers and is the head of content for the non-profit organization OurWhisky Foundation. Care Instructions: Handle with Clean, Dry Hands: Always use clean, dry hands when handling your book to avoid transferring oils or dirt onto the pages and cover. Avoid Direct Sunlight: Prolonged exposure to direct sunlight may cause fading or discoloration of the cover and pages. Store in a Cool, Dry Place: Humidity and moisture can damage both the paper and binding. Store books upright on a flat surface, away from heat sources. Dust Regularly: Use a soft, dry cloth or feather duster to gently remove dust from the cover and page edges. Use Caution When Opening: Do not force the spine flat, especially on new books, as this may damage the binding. Keep Away from Liquids and Food: Avoid placing books near food or beverages to prevent spills and stains.
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