Author(s): Peter Thomas Fornatale
In the popular tradition of farm-to-table cookbooks, Brooklyn Spirits: Craft Cocktails And Stories From The World's Hippest Borough, is the first distillery-to-glass cocktail book. Over the past two decades, Brooklyn has become the epicentre of a Slow Food-inspired food and drink revolution. Brooklyn distillers, restaurateurs, bartenders and cocktail aficionados are changing the way we drink by bringing back old techniques and recipes, and creating new ones that focus on small-batch distilling and fresh, local ingredients.
Chris Wertz has been involved in the booze business most of his life, and for the last 16 years, he has been a part of the New York restaurant industry, working as a bartender in Williamsburg and a General Manager in DUMBO. Before coming to New York City, Chris traveled through Europe sampling regional drinks for the sake of science--from homemade grappa in the hills of Tokaj, Hungary; to Becherovka at the source in Karlovy Vary, Czech Republic; and pastis in Provence, France. In 2005, he opened his first bar, Professor Thom's, named in homage of famed 19th-century NYC cocktail creator Professor Jerry Thomas. Bestselling author Peter Thomas Fornatale has spent a good part of the last two decades drinking in Brooklyn. He's also been a publishing professional in that time frame at Simon and Schuster and Random House. He took cocktail classes from legendary New York bartender (and author) Dale DeGroff and spent a summer supporting a horseracing habit by bartending at the acclaimed Chez Sophie in Saratoga Springs. Cocktails are literally in his blood: his grandfather, John T. Flynn, was a brand manager at Seagram's for many decades. He is also a site coordinator at The Park Slope CSA, putting him in close touch with the best local ingredients (and the people who buy them).