nAt Vedge, the award-winning Philadelphia restaurant that pioneered plant-based fine dining, Kate Jacoby, Rich Landau, and their acclaimed team have been elevating vegetable cooking--and imbibing--for well over a decade. They believe a good drink is an indulgent, multisensory experience worth savoring--and even better when paired with the right snack or small plate and enjoyed among friends.n nDrawing inspiration from fresh produce and the rhythms of nature, the 75 all-vegan drinks, bar snacks, and small plates shared here are some of their most beloved creations, with imaginative flavor combinations youll find nowhere else.n n- Drinks that capture the essence of the season: Daffodil, Smoked Corn Silk Old Fashioned, Golden Apple n- Fruity refreshers: Per My Last Email, Even Cowgirls Get the Blues, Strawberry Smash n- Holiday party-worthy sips: Bury the Hatchett, Last-Minute Tradition, Old Acquaintance n- Inventive riffs on old classics: Fig Leaf Bourbon Sour, Afternoon Snack, Front Porch Swing n- Light bites and bar snacks: Sichuan Popcorn, Lima Bean Pistou on Toast, Skewered Shiitakes with Buttered Corn Sauce, Rutabaga Fondue nYoull also find a guide to essential tools and ingredients, plus tips for mastering key techniques and garnishing like a pro.n nContemporary, exuberant, and totally irresistible, The Vedge Bar Book is a sensual celebration and a must-have for holiday hosts, cocktail connoisseurs, and plant-based foodies alike.n