Preserved: Drinks: 25 Recipes

Stock your home bar with syrups, cordials, and non-alcoholic sodas made from fermented and preserved ingredients.

Preserved: Drinks showcases recipes for sodas, wines, beers, liqueurs, and everything in between inspired by flavors and techniques from around the world. Following Condiments and Fruit, and Preserved: Drinks is the third in a series of six short books devoted to food preservation.

Learn to infuse vodkas, make your own amaro, and brew beers and ciders. The recipes in Preserved: Drinks, including those for Pu-Erh Vodka, Sarsaparilla Soda, Pear Kvass, Mango Tepache, and Aged Eggnog, will take you on a preservation journey across the globe that spans hundreds of years of drink history.  

The authors, Darra Goldstein, Cortney Burns, and Richard Martin, all lend stellar credentials and as a trio bring a mix of professional cookery and preserving experience, food journalism experience, and expertise on food history to the pages of Preserved. 

This is a highly giftable book and series for anyone who wishes to hone their knowledge of preservation.

About the Author

Darra Goldstein, the founding editor of Gastronomica, is the author of six award-winning cookbooks, including Beyond the North Wind: Russia in Recipes and Lore, named one of 2020’s best cookbooks by Forbes.com, Esquire, and The Washington Post. In 2020 she was honored with the Lifetime Achievement Award from the International Association of Culinary Professionals. Cortney Burns (with chef Nick Balla) built a larder-based kitchen at San Francisco’s Bar Tartine; their cookbook Bar Tartine won awards from both the James Beard Foundation and IACP. Bon Appétit has dubbed her the “godmother of fermentation” for her modern take on ancient techniques.Richard Martin is a media executive, lifestyle editor, and writer who started magazines and websites that have grown into major media companies, including Complex, Modern Luxury (Manhattan and Miami), and Food Republic.