"A refreshingly straightforward history of those sometimes sweet, sometimes bitter modifiers often used to flavor cocktails. Should you be curious where the Cointreau in your margarita comes from or where the sugar in your Cointreau comes from, Solmonson is likely to have the answer."

Eric Felten | The Wall Street Journal

"A clear-eyed look into the fascinating tale of liqueur and all of its constituent components . . . an enlightening read."

Sother Teague, Beverage Director, Amor y Amargo

"Comprehensive and engrossing, with entertaining insights into both the familiar and uncommon of liqueurs."

Eric Seed, founder of Haus Alpenz