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Cooking Bartending

The Newfoundland and Labrador Cocktail Book

by (author) Peter Wilkins

Breakwater Books Ltd.
Initial publish date
Oct 2022
Bartending, Spirits, Canadian
  • Paperback / softback

    Publish Date
    Oct 2022
    List Price
  • eBook

    Publish Date
    Oct 2022
    List Price

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The definitive guide to cocktails in Newfoundland and Labrador from the co-founder of the popular Newfoundland Distillery, including recipes from the top mixologists and bartenders across the province.

Cocktails are all about pleasure and celebrating the finer moments in life. With recipes compiled and tested by Peter Wilkins, the co-founder of the Newfoundland Distillery, this is the essential guide on how to effortlessly make classic and contemporary cocktails using the best local ingredients available. Peter introduces us to a range of delightful drinks in a variety of tastes and styles to make sure there is a cocktail for everyone.

About the author

Peter Wilkins is an internationally exhibited artist who has travelled the world investigating different cultural approaches to alcohol for British TV. In 2016, he co-founded the Newfoundland Distillery, which has won multiple international awards for their rum, gin, and vodka flavoured with local ingredients, including medals in the San Francisco World Spirit Competition, the Canadian Artisan Spirit Competition, and the World Rum Awards.


Peter Wilkins' profile page

Editorial Reviews

The Newfoundland and Labrador Cocktail Book by Peter Wilkins is an adventure waiting to happen. Each recipe is filled with the promise of a unique and great-tasting creation to be enjoyed in the comfort of your own home, shared with friends or as a celebration of anything and everything.”

Atlantic Books Today

“This is a well-designed guide, with full-colour photos and occasional graphics on every page—often filling the whole page—and the paper itself is smooth and glossy and cut to a squarish heft. . . . Every cocktail tells a tale, a combination of its own background and components, and, ideally, the context of and characters with which it is consumed.”

The Telegram