Armed with cutting wit and a degenerate world view, "How To Booze" provides frank, humorous musings on the contemporary art of drinking and the reasons we do it. You may find yourself rendezvousing with your ex-or trying to ignore the fact that the person you are bringing back to your apartment is almost fantastically unattractive. You may be making an embarrassment of yourself at your high school reunion-or trying to impress your weirdo in-laws. Or maybe you just want that last taste before heading to an AA meeting. Whatever the situation, Altier and Kaye have the perfect cocktail for temporary self-improvement. Along with the delicious and easy-to-prepare recipes and plenty of useful information on mixing drinks, they offer amusingly accurate insights about our destructive, flawed, beautiful selves, peeling back the psychological layers to discover why we're really drinking in the first place.

Author Biography

Jordan Kaye is a thirty-three year old writer and lawyer with a life passion for moderate boozing. Years before settling down as a dedicated father, husband, and urban professional, Jordan worked as a bartender and sommelier at local bars and restaurants in Boston, Connecticut and New York. Marshall Altier is a bartender, consultant, and writer based in New York City. He has over a decade of experience in the service industry. Marshall is head bartender at the recently Michelin Star-awarded Insieme Restaurant in Manhattan. He has been part of the opening teams of such New York cocktail scene staples as Tailor, Death and Co., and BoBo. Marshall was the Beverage Director at the upcoming Third Annual New York Food and Film Festival in June 2009, where he created drink pairings for the Festival's dinner at the James Beard House. Marshall's drinks have been featured in print in the New York Post's Page Six Magazine, the San Francisco Chronicle, and New York Magazine, and was featured in the June 2009 edition of Sante Magazine.