“A knowledge-filled tome for true cocktail nerds or those aspiring to be” (Esquire), from one of the world’s most acclaimed bartendersWINNER OF THE JAMES BEARD AWARD • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD® FOR BEST NEW COCKTAIL OR BARTENDING BOOK • IACP AWARD FINALISTMeehan’s Bartender Manual is acclaimed mixologist Jim Meehan’s magnum opus—and the first book of the modern era to explain the bar industry from the inside out. With chapters that mix cocktail history with professional insights from experts all over the world, this deep dive covers it all: bar design, menu development, spirits production, drink mixing technique, the craft of service and art of hospitality, and more.The book also includes recipes for 100 cocktails culled from the classic canon and Meehan’s own storied career. Each recipe reveals why Meehan makes these drinks the way he does, offering unprecedented access to a top bartender’s creative process.Whether you’re a professional looking to take your career to the next level or an enthusiastic amateur interested in understanding the how and why of mixology, Meehan’s Bartender Manual is the definitive guide.

A thoroughly updated edition of the 2003 classic that home and professional bartenders alike refer to as their cocktail bible.Gary Regan, the "most-read cocktail expert around" (Imbibe), has revised his original tome for the 15th anniversary with new material: many more cocktail recipes—including smart revisions to the originals—and fascinating information on the drink making revival that has popped up in the past decade, confirming once again that this is the only cocktail reference you need.A prolific writer on all things cocktails, Gary Regan and his books have been a huge influence on mixologists and bartenders in America. This brand-new edition fills in the gaps since the book first published, incorporating Regan's special insight on the cocktail revolution from 2000 to the present and a complete overhaul of the recipe section. With Regan's renowned system for categorizing drinks helps bartenders not only to remember drink recipes but also to invent their own, The Joy of Mixology, Revised and Updated Edition is the original drinks book for both professionals and amateurs alike.

From the authors of the bestselling and genre-defining cocktail book Death & Co, Cocktail Codex is a comprehensive primer on the craft of mixing drinks that employs the authors’ unique “root cocktails” approach to give drink-makers of every level the tools to understand, execute, and improvise both classic and original cocktails.JAMES BEARD AWARD WINNER • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD® FOR BEST NEW COCKTAIL OR BARTENDING BOOK • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY CHICAGO TRIBUNE“There are only six cocktails.” So say Alex Day, Nick Fauchald, and David Kaplan, the visionaries behind the seminal craft cocktail bar Death & Co. In Cocktail Codex, these experts reveal for the first time their surprisingly simple approach to mastering cocktails: the “root recipes,” six easily identifiable (and memorizable!) templates that encompass all cocktails: the old-fashioned, martini, daiquiri, sidecar, whisky highball, and flip. Once you understand the hows and whys of each “family,” you'll understand why some cocktails work and others don't, when to shake and when to stir, what you can omit and what you can substitute when you're missing ingredients, why you like the drinks you do, and what sorts of drinks you should turn to—or invent—if you want to try something new.Praise for Cocktail Codex“Learn the template, and any cocktail you can think of is within reach.”—Food & Wine“Too bad all college textbooks weren’t this much fun.”—Garden & Gun“A must for amateur and pro mixologists alike.”—Chicago Tribune“If Dora the Explorer turned twenty-one, split herself into three people, and decided to write the Magna Carta of booze books, this would be the result. And, unlike every other book you’ll read this year, Cocktail Codex is packed with actual knowledge you can use in the real world. Please, please, can Cinema Codex be next?”—Steven Soderbergh, filmmaker

The first real cookbook for cocktails, featuring 500 recipes from the world's premier mixologist, Dale DeGroff.Covering the entire breadth of this rich subject, The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring DeGroff’s signature use of fresh juices, as well as all the classics.It begins with the history of spirits, how they’re made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from DeGroff’s vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, and mastering key techniques—the same information that DeGroff shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Throughout are rich stories, vintage recipes, fast facts, and other entertaining asides.Beautiful color photographs and a striking design round out the cookbook approach to this subject, highlighting the difference between an under-the-bar handbook and a stylish, full-blown treatment. The Craft of the Cocktail is that treatment, destined to become the bible of the bar.

Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award.A revolutionary approach to making better-looking, better-tasting drinks.In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked.With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like.Years of rigorous experimentation and study―botched attempts and inspired solutions―have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple―how ice forms and how to make crystal-clear cubes in your own freezer―and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns.Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft.Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic.Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard―one that no bartender or drink enthusiast should be without. 450 color photographs

The newly updated edition of David Wondrich’s definitive guide to classic American cocktails.Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks--and the ultimate mixologist's guide--in this engaging homage to Jerry Thomas, father of the American bar.Wondrich reveals never-before-published details and stories about this larger-than-life nineteenth-century figure, along with definitive recipes for more than 100 punches, cocktails, sours, fizzes, toddies, slings, and other essential drinks, along with detailed historical and mixological notes.The first edition, published in 2007, won a James Beard Award. Now updated with newly discovered recipes and historical information, this new edition includes the origins of the first American drink, the Mint Julep (which Wondrich places before the American Revolution), and those of the Cocktail itself. It also provides more detail about 19th century spirits, many new and colorful anecdotes and details about Thomas's life, and a number of particularly notable, delicious, and influential cocktails not covered in the original edition, rounding out the picture of pre-Prohibition tippling.This colorful and good-humored volume is a must-read for anyone who appreciates the timeless appeal of a well-made drink-and the uniquely American history behind it.

The IACP 2020 winner in the Beer, Wine, & Spirits category, Shannon Mustipher's book on exotic cocktails offers a refreshingly modern take on tiki. With original recipes, techniques, tasting notes and recommendations, and tips on style and music, Tiki is an inspirational resource for cocktail lovers ready to explore fine Caribbean rums.Tiki is the endless summer, an instant vacation, a sweet and colorful ticket to paradise with no baggage fees. Romanticized since midcentury but too long overlooked as the province of suburban lodges and family resorts, the tiki cocktail is stepping into its moment with sophisticated spirits lovers, skilled mixologists, and intrepid foodies. In Tiki, Brooklyn-based rum expert Shannon Mustipher brings focus on refreshing flavors, fine spirits, and high-impact easy-to-execute presentation.Dozens of easy-to-follow recipes present new versions of classic tiki drinks along with original cocktails using quality rums, infused and fat-washed spirits, liqueurs, fresh fruit juices, and homemade syrups. Tastemakers in the contemporary tiki boom, including Nathan Hazard, Brother Cleve, Laura Bishop, and Ean Bancroft, contribute their recipes. As a true aficionado, Mustipher breaks down Caribbean rums and spirits with practical tasting notes. Fans of classic tiki bibles such as Smuggler's Cove and Potions of the Caribbean can embrace Tiki's modern style and spiritwhile new tiki fans learn from Mustipher's expertise, accessible recipes, and clear instruction.

Unabridged text of the Jerry Thomas 1862 Bartenders Guide, offered here for chump change. It is considered the first cocktail book, and this reproduction is based on the first published edition.This 1862 edition includes "A Manual for the Manufacture of Cordials, Liquors, Fancy Syrups, etc., etc." by Christian Schultz appended at the back, since any good bartender was supposed to know how to both mix and make.Drinks include the Mint Julep and lesser known drinks like Absinthe Water, Flip, and Fix. One can use it to impress your friends making the Balaklava Nectar, Locomotive, and Blue Blazer.Originals of the 1862 Jerry Thomas Bartender's Guide have been auction off for over $2,000, so buy this one and use the savings on practice!

All the kitchen secrets, techniques, recipes, and inspiration you need to craft transcendent cocktails, from essential, canonical classics to imaginative all-new creations from America's Test Kitchen.Cocktail making is part art and part science--just like cooking. The first-ever cocktail book from America's Test Kitchen brings our objective, kitchen-tested and -perfected approach to the craft of making cocktails. You always want your cocktail to be something special--whether you're in the mood for a simple Negroni, a properly muddled Caipirinha, or a big batch of Margaritas or Bloody Marys with friends. After rigorous recipe testing, we're able to reveal not only the ideal ingredient proportions and best mixing technique for each drink, but also how to make homemade tonic for your Gin and Tonic, and homemade sweet vermouth and cocktail cherries for your Manhattan. And you can't simply quadruple any Margarita recipe and have it turn out right for your group of guests--to serve a crowd, the proportions must change. You can always elevate that big-batch Margarita, though, with our Citrus Rim Salt or Sriracha Rim Salt. How to Cocktail offers 150 recipes that range from classic cocktails to new America's Test Kitchen originals. Our two DIY chapters offer streamlined recipes for making superior versions of cocktail cherries, cocktail onions, flavored syrups, rim salts and sugars, bitters, vermouths, liqueurs, and more. And the final chapter includes a dozen of our test cooks' favorite cocktail-hour snacks. All along the way, we solve practical challenges for the home cook, including how to make an array of cocktails without having to buy lots of expensive bottles, how to use a Boston shaker, what kinds of ice are best and how to make them, and much more.

Discover the Five Points— and the Secrets of Using Them Long out of print and widely sought after, The Five Points in Magic is Juan Tamariz's highly regarded study of the physical and psychological secrets that use the body to fool the mind. He shows in detail how each of these five possessions— THE EYES THE VOICE THE HANDS THE FEET THE BODYCan be marshaled to create entertaining and seemingly impossible happenings. In The Five Points in Magic, Juan Tamariz teaches magicians that it is not the hands alone that deceive, but also the feet, the body, the eyes and the voice. It is only through a full understanding of all five of these tools of nature and communication that the conjurer can spin a complete web of illusion that traps and then transports his audiences into the astonishing realm he has prepared for them. These five tools are essential and invaluable to the stage conjurer and the close-up magician alike, and they are clearly analyzed and taught by Tamariz from his vantage point of years of successful professional performance in both venues. Tamariz enhances the clarity of his ideas and explanations with solid examples drawn from his own repertoire. As the reader learns seminal principles, he also learns these professional effects and techniques—The Appearing Card on Handkerchief Crossing the Gaz Double Crossing the Gaze The Ribbonspread Force Al's Topper (a book test) Protean Poker Upper Cut (a Tamarisian study of Larry Jennings's 'Coin Cut')There is no other book that so quickly, efficiently and entertainingly puts into the reader's hands the tools required to raise his performances to a level of true professionalism and draw his audiences into the world of magic. The text and design of this new edition have been revised to provide added clarity for readers of this valuable modern classic of magic. Pages 94 - Hardcover

Mix Drinks Like A Pro \nNow you can with this indispensable handbook, the most thorough'and thoroughly accessible'bartending guide ever created for both professional and home use. Encyclopedic in scope and filled with clear, simple instructions, The Bartender's Bible includes information on:\n\nStocking and equipping a bar'from liquors and mixers to condiments, garnishes, and equipment\nShot-by-shot recipes for over 1,000 cocktails and mixed drinks from bourbon to rum to whiskey\nWine drinks\nBeer drinks\nNonalcoholic drinks\nSpecial category drinks'tropical, classics, aperitifs, cordials, hot drinks, and party punches\nAnecdotes and histories of favorite potables\nAnd more!\n\nIf you've ever wondered whether to shake or stir a proper Martini, or what to do with those dusty bottles of flavored liqueurs,The Bartender's Bibleis the only book you need! A bartender, as a rule, is a person who enjoys the company of others, endeavors to solve problems, listens to the woes of the world, sympathizes with the mistreated, laughs with the comedians, cheers up the down at heart, and generally controls the atmosphere at his or her bar. A bartender is the manager of moods, the master of mixology.\nCertain scenarios are played out over and over again in bars everywhere. The questions are basically the same; only the details vary: What's in a true Singapore Sling? How long has the Martini been around? What's the difference between a Fix and a Fizz? A reference book is as necessary to a bartender as ice. -- from The Bartender's Bible

Regarding Cocktails is the only book from the late Sasha Petraske, the legendary bartender who changed cocktail culture with his speakeasy-style bar Milk & Honey.Forewords by Dale DeGroff and Robert Simonson.Here are 85 cocktail recipes from his repertoire―the beloved classics and modern variations―with stories from the bartenders he personally trained. Ingredients, measurements, and preparations are beautifully illustrated so that readers can make professional cocktails at home. Sasha's advice for keeping the home bar, as well as his musings, are collected here to inspire a new generation of bartenders and cocktail enthusiasts.

2013 Hardcover Reprint of 1930 Edition. Fully illustrated. Every page of this classic was printed in color originally and our reprint reproduces all the drawings in color. Exact facsimile of the original edition, not reproduced with Optical Recognition Software. Harry Craddock was a United States citizen who left during Prohibition and joined the American Bar at the Savoy Hotel, London, in 1920. Craddock was one of the most famous cocktail barmen of the 1920s and 1930s. Craddock's "The Savoy Cocktail Book" was published in 1930, and is still in print today. Craddock invented a number of classic cocktails, including the famous Corpse Reviver #2 and possibly including the White Lady, and popularised the Dry Martini. Lavishly illustrated with all illustrations reproduced in color.

60+ recipes for today’s modern classics with entertaining backstories from the cocktail revival of the past thirty years, by a two-time James Beard Award nominee and New York Times cocktail and spirits writer.“No proper drinking library is complete without Robert Simonson’s volumes, and Modern Classic Cocktails is one of the best yet.” —Adam Platt, New York magazine restaurant critic and author of The Book of EatingOne of the greatest dividends of the revival in cocktail culture that began in the 1990s has been the relentless innovation. More new cocktails—and good ones—have been invented in the past thirty years than during any period since the first golden age of cocktails, which lasted from roughly the 1870s until the arrival of Prohibition in 1920 and included the birth of the Martini, Manhattan, Daiquiri, and Tom Collins.Just as that first bar-world zenith produced a half-century of classic recipes before Prohibition, the eruption of talent over the past three decades has handily delivered its share of drinks that have found favor with arbiters on both sides of the bar. Among them are the Espresso Martini, White Negroni, Death Flip, Old Cuban, Paper Plane, Siesta, and many more, all included here along with each drink's recipe origin story.What elevates a modern cocktail into the echelon of a modern classic? A host of reasons, all delineated by Simonson in these pages. But, above all, a modern classic cocktail must be popular. People have to order it, not just during its initial heyday, but for years afterward. Tommy’s Margarita, invented in the 1990s, is still beloved, and the Porn Star Martini is the most popular cocktail in the United Kingdom, twenty years after its creation.This book includes more than sixty easy-to-make drinks that all earned their stripes as modern classics years ago. Sprinkled among them are also a handful of critics' choices, potential classics that have the goods to become popular go-to cocktails in the future.

Anthropologists and historians have confirmed the central role alcohol has played in nearly every society since the dawn of human civilization, but it is only recently that it has been the subject of serious scholarly inquiry. The Oxford Companion to Spirits and Cocktails is the first major reference work to cover the subject from a global perspective, and provides an authoritative, enlightening, and entertaining overview of this third branch of the alcohol family. It will stand alongside the bestselling Companions to Wine and Beer, presenting an in-depth exploration of the world of spirits and cocktails in a groundbreaking synthesis.The Companion covers drinks, processes, and techniques from around the world as well as those in the US and Europe. It provides clear explanations of the different ways that spirits are produced, including fermentation, distillation, and ageing, alongside a wealth of new detail on the emergence of cocktails and cocktail bars, including entries on key cocktails and influential mixologists and cocktail bars. With entries ranging from Manhattan and mixology to sloe gin and stills, the Companion combines coverage of the range of spirit-based drinks around the world with clear explanations of production processes, and the history and culture of their consumption. It is the ultimate guide to understanding what is in your glass.The Companion is lavishly illustrated throughout, and appendices include a timeline of spirits and distillation and a guide to mixing drinks.

This modern classic mixology guide from the one-and-only Sother Teague includes recipes for more than 100 extraordinary cocktails, plus supplemental instructional videos!Sother Teague, one of New York’s most knowledgeable bartenders and a Wine Enthusiast "Mixologist of the Year," presents a brief history of both classic and lesser-known spirits with modern-day wit and old-school bar wisdom, accompanied by easy-to-mix drink recipes you’ll soon commit to memory.Better than bellying up to some of the world’s best bars with a veteran bartender, this series of essays and conversations on all things alcohol aims to reveal how the joy of drinking changed both history and culture?and will likely inspire you to make a little history of your own. After all, no retelling of a great caper or revolutionary event ever started with the phrase, “So a bunch of guys are all eating salad…”.This hardcover collection of timeless tips, insight from industry pros and 100+ recipes is more than just a cocktail book: It’s a manifesto for living a more spirited life.

An Authoritative, historically informed tribute to the punch bowl, by the James Beard Award-winning author of Imbibe!.Replete with historical anecdotes, expert observations, notes on technique and ingredients, and of course world-class recipes, Punch will take readers on a celebratory journey into the punch bowl that starts with some very lonely British sailors and swells to include a cast of lords and ladies, admirals, kings, presidents, poets, pirates, novelists, spies, and other colorful characters.It is a tale only David Wondrich can tell-and it is sure to delight, amuse, and inspire the mixologist and party-planner in everyone.

Now revised, updated, and with new recipes, And a Bottle of Rum tells the raucously entertaining story of this most American of liquorsFrom the grog sailors drank on the high seas in the 1700s to the mojitos of Havana bar hoppers, spirits and cocktail columnist Wayne Curtis offers a history of rum and the Americas alike, revealing that the homely spirit once distilled from the industrial waste of the booming sugar trade has managed to infiltrate every stratum of New World society.Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution; to the plundering pirate ships off the coast of Central America; to the watering holes of pre-Castro Cuba; and to the kitsch-laden tiki bars of 1950s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against "demon rum," Hemingway fattening his liver with Havana daiquiris, and today's bartenders reviving old favorites like Planter's Punch.In an age of microbrewed beer and single-malt whiskeys, rum--once the swill of the common man--has found its way into the tasting rooms of the most discriminating drinkers. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating.

JAMES BEARD AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORKGrab a light drink and a bite, and enjoy cocktail hour, the French way.For the French, the fleeting interlude between a long workday and the evening meal to come is not meant to be hectic or crazed. Instead, that time is a much needed chance to pause, take a breath, and reset with light drinks and snacks. Whether it's a quick affair before dashing out the door to your favorite Parisian bistro or a lead-up to a more lavish party, Apéritif is about kicking off the night, rousing the appetite, and doing so with the carefree spirit of connection and conviviality. Apéritif celebrates that easygoing lifestyle with simple yet stylish recipes for both classic and modern French apéritif-style cocktails, along with French-inspired bites and hors d'oeuvres.Keeping true to the apéritif tradition, you'll find cocktail recipes that use lighter, low-alcohol spirits, fortified wines, and bitter liqueurs. The impressive drinks have influences from both Old World and New, but are always low fuss and served barely embellished—an easy feat to pull off for the relaxed host at home.Apéritif also offers recipes for equally breezy bites, such as Radishes with Poppy Butter, Gougères, Ratatouille Dip, and Buckwheat-Sel Gris Crackers. For evenings that are all about ease and approachability without sacrificing style or flavor, Apéritif makes drinking and entertaining at home as effortless, fun, and effervescent as the offerings themselvesPraise for Apéritif“With a dram of humor, Ms. Peppler provides a primer with the history and uses of various apéritifs.”—The New York Times, “19 Best Cookbooks of Fall 2018”“With witty and honest prose and stunning photography, this book is one to keep out on the coffee table (or bar cart).”—Food & Wine, “Best Cocktail Books of Fall 2018”“Step aside, Italian aperitivo. This book moves over into the equally stylish and luxurious territory of the French cocktail hour, providing recipes for classic and contemporary before-dinner French cocktails, along with light bites.”—Epicurious

Gone are the days when a lonely bottle of Angostura bitters held court behind the bar. A cocktail renaissance has swept across the country, inspiring in bartenders and their thirsty patrons a new fascination with the ingredients, techniques, and traditions that make the American cocktail so special. And few ingredients have as rich a history or serve as fundamental a role in our beverage heritage as bitters.Author and bitters enthusiast Brad Thomas Parsons traces the history of the world’s most storied elixir, from its earliest “snake oil” days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene. Parsons writes from the front lines of the bitters boom, where he has access to the best and boldest new brands and flavors, the most innovative artisanal producers, and insider knowledge of the bitters-making process.Whether you’re a professional looking to take your game to the next level or just a DIY-type interested in homemade potables, Bitters has a dozen recipes for customized blends--ranging from Apple to Coffee-Pecan to Root Beer bitters--as well as tips on sourcing ingredients and step-by-step instructions fit for amateur and seasoned food crafters alike.Also featured are more than seventy cocktail recipes that showcase bitters’ diversity and versatility: classics like the Manhattan (if you ever get one without bitters, send it back), old-guard favorites like the Martinez, contemporary drinks from Parsons’s own repertoire like the Shady Lane, plus one-of-a-kind libations from the country’s most pioneering bartenders. Last but not least, there is a full chapter on cooking with bitters, with a dozen recipes for sweet and savory bitters-infused dishes.Part recipe book, part project guide, part barman’s manifesto, Bitters is a celebration of good cocktails made well, and of the once-forgotten but blessedly rediscovered virtues of bitters.

In Mezcal, two-time James Beard Award–winning author Emma Janzen explores what sets this cousin of tequila apart from the rest of the pack.*Nominated for the 2018 James Beard Foundation Book Award in the Beverage category*Produced in Mexico for centuries but little known elsewhere until recent years, mezcal has captured the imagination of spirits enthusiasts with its astonishing complexities. And while big liquor is beginning to jump aboard the bandwagon, most mezcal is still artisanal in nature, produced using small-batch techniques handed down for generations, often with agave plants harvested in the wild.Join author Emma Janzen as she presents an engaging primer on all things mezcal that includes:Mezcal’s long and captivating history in Mexican culture The craft of distilling mezcal, from growing and harvesting the agave to roasting and grinding it, all the way to distilling and aging A thorough guide to many of the most common agaves used in production and how they shape the resulting spirit A selection of nearly 50 cocktails that accentuate mezcal’s distinguishing qualities, contributed by top mezcal bars across the United States and MexicoWith lush photography, an elegant design featuring a foil-debossed cover, and authoritative yet enthralling text, Mezcal is the definitive guide to exploring and unraveling the mysteries of this extraordinary handcrafted spirit.

Cocktails should be simple. Acclaimed drinks writer Alice Lascelles knows everything there is to know about making delicious drinks at home with minimal equipment and fuss.The Cocktail Edit is built around a 'capsule collection' of 12 classic cocktails – each of these is followed by six twists, plus tips and inspiration for creating many more. The book also offers essential advice on getting your home bar set up – and shows how easy it is to make amazing cocktails with just a few basic tools, ingredients and techniques.It's a guide brimming with trade secrets on everything from choosing the best-value spirits to making cocktails for a party; written in a conversational style, and illustrated with beautiful photography, The Cocktail Edit is practical, opinionated and fun.

‘When I think about the Connaught Bar, I return again and again to the hospitality, the methodology and the quality experiences that I have experienced there over the past decade.’ – Massimo BotturaFood & Wine’s Best Cookbooks of Spring 2024, and as seen in The Evening Standard, Epicurious, and ImbibeRecreate the Connaught Bar’s signature cocktails at home, with over 200 recipes for drinks and homemade ingredientsStep inside one of the best bars in the world and learn how the Connaught Bar’s virtuoso mixologists create 100 elegant cocktails – both contemporary and timeless classics – with easy-to-follow recipes and clear instructions on how to recreate them at home. Alongside expert guidance for essential bar tools, glassware, and spirits, there are 120 additional recipes for homemade syrups, infused spirits, and garnishes that Master Mixologist Agostino Perrone and his team use to make their signature celebrated drinks, including the famed Connaught Martini.Each cocktail recipe is introduced with a narrative from Perrone about the inspiration and ingredients that make these cocktails truly sensational experiences. With a foreword by legendary chef Massimo Bottura and a preface by Anistatia Miller and specially commissioned cocktail photography by Lateef Okunnu, The Connaught Bar is the ultimate cocktail recipe and hospitality book and companion.

Shake, stir, and strain perfect cocktails at homeThe same drinks you enjoy at the bar taste a lot better when they're made skillfully at home for a fraction of the price. Become your own bartender and hone your craft in no time with the expert recipes and guidance inside Mixology for Beginners. You'll also discover a user-friendly layout that indexes recipes by liquor type and flavor profile, so you never have to look hard to find the right cocktail for the occasion.Go beyond other beginner cocktail books with insights on: Building your home bar―Get insider info and shopping advice for fully stocking your bar, including mixologist terminology, glassware, tools, and―of course―liquor. Expert drink making―Learn the fundamentals of crafting signature cocktails, including formulas, naming conventions, and tips on presentation. Accessible recipes―Create a solid beverage repertoire with straightforward, easy-to-source recipes for classic cocktails and new favorites.Gain the skills to craft cocktails at home with this mixology book that makes it simple.

Drinking Like Ladiesis Dedicated Topreserving Classic Cocktails From Pre-prohibition And Beyond, While Celebrating The Oft-forgotten Ladieswho Sipped Them. Acclaimed Bartenders Kirsten Amann And Misty Kalkofen Have Scoured The Globecollecting Recipes--often From Equally Acclaimed Female Bartenders--pairing Each Tipple With A Toast To A Trailblazing Lady. From Gin To Whiskey, Tequila To Punch, Drinking Like Ladies Has A Twist And A Toast For Every Tippler, Whatever Your Base Spirit--,drinking Like Ladies Is Dedicated To Preserving Classic Cocktails From Pre-prohibition And Beyond, While Celebrating The Often Forgotten Fore-broads Who Sipped Them--

60 great cocktails that you can put together in the time it takes to open and pour a bottle of wine, from award-winning drinks writers and TV presenters Joe Harrison and Neil Ridley.Award-winning and internationally known drink writers Joe Harrison and Neil Ridley show you why making and mixing at-home cocktails doesn't have to be time consuming. Featuring sixty simple and delicious cocktail recipes across spirits—including tequila, gin, rum, whiskey, vodka, and more— 60-Second Cocktails is divided into threeNo Shake, the easiest to make, using standard spirits and mixers. Includes a Simple Paloma, Sloe Gin & Soda, Douro Spritz, and the Berliner, made with wheat beer.Shaker slightly more complex drinks requiring a quick shake or a stir. Includes a Bellini, a Firecracker Margarita, Wonder Mint Julep, and a new Classic Sour.Dress to special cocktails requiring a little more prep or an unusual ingredient here and there. Includes the Best Ever Piña Colada, an Elderflower Gimlet, and the Sazerac.

The renowned cocktail bible, fully revised and updated by the legendary bartender who set off the cocktail craze—featuring over 100 brand-new recipes, all-new photography, and an up-to-date history of the cocktail.NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTIONThe Craft of the Cocktail was the first real cookbook for cocktails when it first published in 2002, and it has had a remarkable influence on bartending. With this new edition, the original gets a delicious update, bringing expertise from Dale DeGroff, the father of craft cocktails, to the modern bar for a new generation of cocktail enthusiasts. The beloved histories, culture, tips, and tricks are back but all are newly revised, and DeGroff's favorite liquor recommendations are included so you know which gin or bourbon will mix just right.

Preparing a first-class cocktail relies upon a deep understanding of its ingredients, the delicate alchemy of how they work together—their flavor, aroma and color. Most of all, mixing a sublime cocktail is an art.Preparing a first-class cocktail relies upon a deep understanding of its ingredients, the delicate alchemy of how they work together—their flavor, aroma and color. Most of all, mixing a sublime cocktail is an art.In The Curious Bartender, the mastermind behind three of London’s most avant-garde cocktail bars Tristan Stephenson explores and experiments with the art of preparing the perfect cocktail, explaining the fascinating modern turns mixology has taken. Showcasing a selection of classic cocktails, Tristan explains their intriguing origins, introducing the colorful characters who inspired or created them and how they were intertwined within their historical context. Moving on, he reinvents each drink from his laboratory, adding contemporary twists to breathe fresh life into these vintage classics. Stay true to the originals with a Sazerac or a Rob Roy, or experiment with some of his modern variations to create a Green Fairy Sazerac topped with an absinthe “air” or an Insta-age Rob Roy with the “age” on the side. Also included is a reference section, detailing all the techniques and equipment you will need, making this an essential and exciting anthology for the cocktail enthusiast.

An authentic reproduction of the 1862 edition with a new introduction and appendix by David Wondrich

Buckle up and join bestselling author and whiskey connoisseur Tristan Stephenson on an epic tour of more than 40 unique distilleries from Vermont to California."Rigorously researched and richly illustrated...Meticulous in detail and gleeful in its discoveries, this trip is a joyride for any whiskey lover." Publishers WeeklyThis engaging volume visits legendary makers in the states that are the spiritual home of the industry—Kentucky and Tennessee—and introduces readers to newer craft-distillers in Indiana, Pennsylvania, and even Texas. In his signature style, which is both fiercely entertaining and meticulously researched, Tristan weaves together the full and fascinating story of American whiskey with all its regional nuances, from its history and production methods to the origins of iconic bottle designs. With evocative images that take you behind the scenes and recipes for cocktails to make and enjoy, this is a celebration of a true American classic.

A serious and stylish look at sophisticated nonalcoholic beverages by a former Bon Appétit editor and James Beard Award nominee.“Julia Bainbridge resets our expectations for what a ‘drink’ can mean from now on.”—Jim Meehan, author of Meehan’s Bartender Manual and The PDT Cocktail BookNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Bon Appétit • Los Angeles Times • Wired • Esquire • Garden & GunBlackberry-infused cold brew with almond milk and coconut cream. Smoky tea paired with tart cherry juice. A bittersweet, herbal take on the Pimm’s Cup. Writer Julia Bainbridge spent a summer driving across the U.S. going to bars, restaurants, and everything in between in pursuit of the question: Can you make an outstanding nonalcoholic drink? The answer came back emphatically: “Yes.”With an extensive pantry section, tips for sourcing ingredients, and recipes curated from stellar bartenders around the country—including Verjus Spritz, Chicha Morada Agua Fresca, Salted Rosemary Paloma, and Tarragon Cider—Good Drinks shows that decadent brunch cocktails, afternoon refreshers, and evening digestifs can be enjoyed by anyone and everyone.

The 1862 Bartenders Guide is the FIRST cocktail book, in its FIRST version, now in an affordable reprint as it first appeared, in Hardback. It was first known as "How to Mix Drinks, or the Bon Vivant’s Companion" and published in 1862 with "A Manual for the Manufacture of Cordials, Liquors, Fancy Syrups, etc, etc" by Christian Schultz appended at the back, since any good bartender was supposed to know how to both mix and make. It includes drinks that we still know today like the Mint Julep and lesser known drinks like Absinthe Water, Flip, and Fix. One can use it to impress your friends making the Balaklava Nectar, Locomotive, and Blue Blazer. Originals of the 1862 Jerry Thomas Bartender's Guide have been costing $2,000 in 2016, so enjoy this inexpensive reprint and spend your savings in studious enjoyment!

Step inside the curious world of Hendrick's Gin and perfect the peculiar alchemy of cocktail making. Distilled in a gloriously inefficient way, Hendrick's is world renowned for its signature infusion of rose and cucumber. Since opening its very own Gin Palace on the south west coast of Scotland in 2018, Hendrick's has innovated a whole range of new gins, each with their own fresh flavour.Now readers can not only perfect the Classic Hendrick's Gin & Tonic, but explore a unique variety of unusual flavours and surprising serves. Join Global Ambassador and juniper aficionado Ally Martin as he explores the 11 key botanicals used to make Hendrick's and crafts the perfect cocktails to celebrate each flavour. Expect elevated versions of old favourites - from martinis and gimlets to negronis - as well as more complex cocktails to delight novices and experts alike.Dipping into summer stunners, winter warmers, and a variety of curious ingredients, readers will discover the versatility of Hendrick's gins, and be charmed by the playful creations on show. With chapters on sumptuous sharers perfect for hosting friends, trickier concoctions to enchant and astound, and tantalising toasts to celebrate something special, the Curious Cocktail Cabinet will prepare cocktail adventurers for any occasion.With the perfect gin cocktail for everyone, this is the ultimate addition to any drinks trolley.

Classy Savoy aficionados (and anyone drawn to this book clearly has good taste) will appreciate this edition's iconic cover in addition to the classic, definitive text (Savoyists accept no substitute!).Hardcover ISBN: 1626540926; Paperback ISBN: 1626540640.For the ultimate in convenience and ease, consider our spiral-bound edition. After all, do you really want to be fumbling with pages while following cocktail recipes (especially after you've had a few drinks)? Enjoy the convenience of our spiral edition for greater cocktail-mixing ease: ISBN: 1626543038Both supreme gentility and extraordinary fun characterized London's high society in the 1930s. When The Savoy Cocktail Book was first published, it not only enriched the style of the times-it became part of it.Into the next millennium, The Savoy Hotel continues to evoke a world of elegance and style, and this updated edition features several new cocktails including the Millennium Cocktail, created by Peter Dorelli, the former Savoy head barman. This compendium attempts to cover everything about drinks and drinking, especially the art of cocktail creation, presentation, and consumption. With over 750 classic cocktail recipes, The Savoy Cocktail Book allows you to recreate the tradition of sophisticated soirées at The Savoy time and time again.Harry Craddock left America during Prohibition to work as a cocktail barman for The American Bar at London's Savoy Hotel. Published in the wake of Prohibition, his Savoy Cocktail Book captures the spirit of the times with its historic recipes and vibrant illustrations. Craddock has been credited with popularizing many drinks and the invention of a number of classic cocktails, such as the White Lady and Corpse Reviver #2.

This slim volume contains recipes for 173 of Tom Bullock's most famous and popular cocktails. Perhaps best known for mixing a Mint Julep so delicious that it was once the basis of a libel suit involving Theodore Roosevelt, Tom Bullock was the beloved and highly esteemed head bartender at the St. Louis Country Club during the American cocktail renaissance in the years before prohibition. Valuable as a mixological reference as well as a historic document, Tom Bullock's The Ideal Bartender is a remarkable volume and a must-have for anyone who strives to craft the finest cocktails.

Unique, beautifully written and ceaselessly imaginative, The Flavor Thesaurus is a completely new kind of food book-inspired, as author Niki Segnit explains, by her over-reliance on recipes. "Following the instructions in a recipe is like parroting pre-formed sentences from a phrasebook. Forming an understanding of how flavors work together, on the other hand, is like learning the language: it allows you to express yourself freely, to improvise, to cook a dish the way you want to cook it."\nThe Flavor Thesaurus is the inquisitive cook's guide to acquiring that understanding-to learning the language of flavor.\nBreaking the vast universe of ingredients down to 99 essential flavors, Segnit suggests classic and less well-known pairings for each, grouping almost 1,000 entries into flavor families like "Green & Grassy," "Berry & Bush" and "Creamy Fruity." But The Flavor Thesaurus is much more than just a reference book, seasoning the mix of culinary science, culture and expert knowledge with the author's own insights and opinions, all presented in her witty, engaging and highly readable style. As appealing to the novice cook as to the experienced professional, The Flavor Thesaurus will not only immeasurably improve your cooking-it's the sort of book that might keep you up at night reading.\nCooking is an art, like writing or painting, and great cooks are artists. And although the ultimate source of creativity remains elusive, all painters have their color wheel, all writers their vocabulary. And now, in the form of this beautiful, entertaining and exhaustively researched book, cooks have their own collection of essential knowledge: The Flavor Thesaurus.

Sail away on the most stylish of booze cruises, all from the comfort of your own home!In his World Cocktail Atlas Olly Smith serves up the best cocktail recipes the world has to offer. From the prohibition-inspired speakeasy drinks of the US to the art of the Japanese Izakaya, Italian spritzes and amaro, Mexican margaritas, Korean soju sippers, Brazil’s many caipirinha-based classics, to Singapore slings and West Indian rum punches, every country has its own signature concoctions.Arranged by region, the recipes take you on a global tour: journey around Asia with a Tokyo Mule, Tamarind Ginger Margarita or Soju Orange Seoul; in Europe sip on a Belgian Genever Punch, a Nordic Summer, a Normandie 75, a Frozen Aperol Spritz, or a Turkish delight. Travel the length and breadth of the Americas with Pineapple Mojito, Santo Libre, Mezcal Paloma, Reverse Manhattan, and Tiki Espressotini. Cool down with a Moroccan Mint Orange Julep, Zobo Martini, African Lullaby or Malawi Shandy. And evoke memories of sun-kissed holidays with an Aussie Beachcomber, Fijian Paradise or Tahitian Vanilla Punch. There are even non-alcoholic options for days off the booze.With Olly’s insider knowledge and deft way with flavor combinations, you too can be transported to a beautiful beach or snowy peak, perfectly mixed drink in hand.

Become your own bartender and create new, delicious concoctions at home with this collection of artisan cocktail recipes. In addition to craft drinks and techniques, this book also covers traditional mixology methods and features classic cocktails that never go out of styles, such as the Mai Tai, Marilyn Monroe, and Zombie. Are you craving a cocktail but not the alcohol? Try your hand at making mock-tails with recipes for the Ginger Fizz, Long Boat, Sober Sunday, or Cranberry Energizer. Let the cocktail hour commence with more than 200 recipes to choose from!Explore the chemistry of cocktails and mocktails with The Art of Mixology. Become your own bartender and create new, delicious concoctions using the best of traditional and contemporary recipes. Have fun and make yourself a drink!Collect all of the titles in our Mixology series - Bourbon & Whiskey, Gin, Rum, and now including Word Search Intoxicating Puzzles, Mocktails, the Essential Guide to Cocktails, and holiday essential Making Spirits Bright.CLASSIC AND CONTEMPORARY RECIPES: The best of traditional and contemporary mixology for all occasions. For a romantic dinner, special celebration, holidays, entertaining and more, there is a perfect, well-loved drink for every get-together. ACCOMMODATES ALL LEVELS: This ultimate cocktail recipe book is made for beginners, experts, and everyone in between, featuring non-alcoholic drink recipes or mix drinks with alcohol favorites including whiskey, vodka, gin, rum, brandy, and bubbles. ANY OCCASION: Whether it's creating a cocktail hour martini or fixing a Brandy Alexander nightcap, this is the stylish guide to exclusive drinking that will capture the beautiful cocktail artistry for all drink enthusiasts. EASY AND SIMPLE: Includes a beginner bartender's guide to cocktails and a stunning anthology of cocktail recipes for novice to experienced bartenders to make at home as well as beautiful photographs. MAKES A GREAT GIFT: Makes a great gift for a birthday, holiday, Valentine's Day, Mother's Day, Father's Day, and more. This is a great bartending book gift for a new home or to complete any renovated home bar.

An Amazon Best Book of the Month, March 2013: Peppered with fascinating facts and well-chosen anecdotes, Amy Stewart’s brisk tour of the origin of spirits acquaints the curious cocktail fan with every conceivable ingredient. Starting with the classics (from agave to wheat), she touches on obscure sources--including a tree that dates to the dinosaur age--before delving into the herbs, spices, flowers, trees, fruits, and nuts that give the world’s greatest drinks distinctive flavors. Along the way, you’ll enjoy sidebars on bugs in booze and inspired drink recipes with backstories that make lively cocktail party conversation. Like Wicked Plants, this delightfully informative, handsome volume isn’t intended as a complete reference or DIY guide, but it will demystify and heighten your appreciation of every intoxicating plant you imbibe. --Mari Malcolm

"A towering achievement...one of the most beautiful things I own" - Jim Meehan, co-founder of PDT, author of The PDT Cocktail Book & Meehan's Bartender Manual "The most gorgeous book I've ever seen...stunning." - Tim Ferriss, Author of The 4-Hour Workweek, host of The Tim Ferriss Show podcast "Just so beautiful" - francisco, Pixar artist FROM ONE OF THE WORLD'S MOST INNOVATIVE BARS COMES ONE OF THE WORLD'S MOST INSPIRING COOKBOOKS. Measuring approximately 12"x10"x2", and weighing over 8 pounds, this culinary approach to cocktails will be equally at home in your kitchen, your bar, or on your coffee table. Endlessly engaging, this is not a typical Gentleman’s Guide to Cocktails – it’s the definitive word on 21st century cocktails.

Dale DeGroff is widely regarded as the world’s foremost mixologist. Hailed by the New York Times as “single-handedly responsible for what’s been called the cocktail renaissance,” he earned this reputation during his twelve years at the fashionable Promenade Bar in New York City’s Rainbow Room. It was there in 1987 that he not only reintroduced the cocktail menu to the country but also began mixing drinks from scratch, using impeccably fresh ingredients instead of the widespread mixes used at the time. Known especially for crafting unique cocktails, reviving classics, and coaxing superior flavor from his ingredients, DeGroff has selected his 100 essential drinks and 100 of their best variations—including many of his signature cocktails—for this premier mixology guide.The Essential Cocktail features only those drinks that stand out for their flavor, interesting formula, or distinctive technique. These are the very ones every amateur and professional bartender must know, the martinis, sours, highballs, tropicals, punches, sweets, and classics, both old and new, that form the core of a connoisseur’s repertoire. Throughout the book are DeGroff’s personal twists, such as a tangy Grapefruit Julep or a refreshing Yuzu Gimlet.To complement the tantalizing photographs of each essential cocktail, DeGroff also regales readers with the fascinating lore behind a drink’s genesis and instructs us on using the right ingredients, techniques, glasses, and garnishes. As Julia Child’s Mastering the Art of French Cooking was the classic compendium for home chefs and gourmands, so The Essential Cocktail will be the go-to book for serious mixologists and cocktail enthusiasts.

Learn how to make better cocktails by understanding the 'how' and 'why' behind cocktail techniques, ingredients and concoctionsHow to Make Better Cocktails will filter the nonsense of complicated drinks and confusing industry terminology to unlock the magic of cocktail making without pretension. Candra's ethos, is that understanding the 'why', not just the 'how', behind cocktail making makes each drink much better. By teaching the fundamentals of cocktails and breaking down each element, from equipment to ingredient to method, they enable and empower creativity with cocktails.Featuring not only classic recipes and Candra originals, but also in-depth explanations of techniques and equipment to help you through the misconceptions and complexities of making great cocktails. With space given to an essential kit breakdown, what you might already have at home that can be repurposed, as well as a glossary of cocktail terms and techniques.

A cross between The Flavor Thesaurus and our Art & Science of Foodpairing - for cocktails***A cocktail. The answer to so many after work, pre-weekend, Saturday night, holiday lunch, get-together and dinner party cravings. Always welcomed, but often recreated with little success.With a vast scope of information on all things cocktail, drinks researcher and developer Zoe Burgess introduces a comprehensive and detailed guide to creating professional cocktails. Throughout seven chapters she breaks each cocktail down into their five basic tastes and considers the flavor profiles of the key spirits included, analysing why certain pairings work so you can fully understand the building blocks of this delectable art.The Cocktail Cabinet is a reliable and accessible companion to cocktail-making, no matter your knowledge, skill or budget. It identifies the basic equipment to invest in, provides practical tips on set up, explores techniques used and advises on the most versatile, readily available ingredients to purchase for both alcoholic and non-alcoholic cocktails - so no one misses out. With accompanying illustrations, the structure, method, flavor profile and finished results can be visualized with ease.Understanding these elements will set you up for creating, developing and executing your dream cocktail, ensuring cocktail-making at home is an effortless and enjoyable experience.

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10,000 flavor matches that will transform the way you eat. \n Foodpairing® is not the familiar matching of wine to food. It is pairing aromatic molecules in food ingredients to create the most delicious and exciting results possible. The enjoyment of food is determined 80 percent by aroma and 20 percent by actual taste. Based on the molecular matches in two foods it can be determined that they will taste delicious eaten together, no matter how unconventional. The concept of foodpairing was invented by the great chef Heston Blumenthal from the 3 Michelin-starred restaurant, The Fat Duck. Other culinary colleagues developed the concept further and then incorporated it into a foodpairing database for use by the food and beverage industry. \n Thanks to the startlingly tasty results discovered with foodpairing, it is catching on quickly. Headlines like "The Science That Could Make You Crave Broccoli More Than Chocolate" (Newsweek) have piqued the curiosity of food lovers and home cooks everywhere. Thousands of chefs around the world already use it when they design their menus. \n Opening with information on how to use the book, The Art and Science of Foodpairing® contains: \n Foodpairing: What it is, how it works, methodology; the database; how to create a well-balanced recipe The omnivore's dilemma: The search for variety and novelty; learned food association; acquired tastes. Aroma: The importance of aroma to our flavor experience; how aromas are changed by cooking Smell: How people smell and perceive aromas; why smell is essential to the eating experience. The Foodpairing® directory: 10 pairings per food, 1000 ingredients, 10,000 combinations in total. The book also covers key food characteristics, aroma profiles, classic dishes, contemporary combinations, scientific explanations, special features and contributions from some of the world's greatest chefs for the top 150 ingredients, and much more. \n With ten times more pairings than any other book on flavor, this will become THE go-to reference for flavor and an instant classic for anyone interested in how to eat well. \n The Art and Science of Foodpairing® is destined to become the essential reference to creating delicious, exciting and perfectly balanced meals. \n Major promotion to enthusiasts and professionals in the food preparation industry and media. \n The Science behind Foodpairing®: \n Foodpairing® is an exciting new method of identifying which foods go well together based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavor) with the analysis of aroma profiles derived from the chemical components of food. \n Using an enormous database, The Art and Science of Foodpairing® provides 10,000 flavor matches laid out in taste wheels and color keys. When cooks go to one ingredient, e.g. beets, they will find 10 food pairings and a color wheel revealing the taste results. For example, boiled beets will taste less like the earth they grew in and more like cheese if they are paired with coffee. \n Many pairings are ones we enjoy already, such as strawberries and chocolate, but the book opens the door to a wider world of unknown deliciousness, like broccoli and chocolate (what child won't go for that?). It can transform our food choices with outcomes that include good health.

A groundbreaking graphic novel-style cocktail book from world-renowned bar The Dead Rabbit in New York CityThe Dead Rabbit Grocery & Grog in lower Manhattan has won every cocktail award there is to win, including being named "Best Bar in the World" in 2016. Since their award-winning cocktail book The Dead Rabbit Drinks Manual was published in 2015, founders Sean Muldoon and Jack McGarry, along with bar manager Jillian Vose, have completely revamped the bar's menus in a bold, graphic novel style, now featured in their newest collection The Dead Rabbit Mixology & Mayhem. Based on "Gangs of New York"-era tales retold with modern personalities from the bar world (including the authors) portrayed as the heroes and villains of the story, the menus are highly sought-after works of art. This stunning new book, featuring 90 cocktail recipes, fleshes out the tall tales even further in a collectible hardcover edition—making it a must-have for the bar's passionate fans who line up every night of the week.

Think of It as Your PhD in Drinking. In Craft Cocktails at Home, you’ll embark upon a one-of-a-kind journey as you learn how to make some of the world’s most innovative, unique, and delicious cocktails. \n Taste scientists, engineers, and talented bartenders with decades of experience all contributed their expertise to create this must-have guide for novices and professionals alike. \n Ever wondered what makes water taste good? Curious about what really happens during the barrel-aging process? Interested in which “molecular” ingredients have the best texture? \n These questions and more, answered inside. \n With 250 pages and 65 recipes

Winner of the 2022 Tales of the Cocktail Best Cocktail or Bartending BookFinalist for the 2022 IACP Cookbook Award: Wine, Beer, or SpiritsFinalist for the 2022 James Beard Foundation Beverage with Recipes AwardThe first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail makingKatana Kitten, one of the world’s most prominent and acclaimed Japanese-American cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. It recently earned the #10 spot on The World’s 50 Best Bars list, making it the Best Bar in the U.S. Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan’s contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide. Urushido delves into what exactly constitutes the Japanese approach to cocktails, and demystifies the techniques that have been handed down over generations, all captured in stunning photography.

An original book on the craft of mixology is a rare gem. Gary Regan’s The Joy of Mixology is such a gem, one whose genius lies in Regan’s breakthrough system for categorizing drinks that helps bartenders—both professionals and amateurs alike—not only to remember drink recipes but also to invent their own.For example, once you understand that the Margarita is a member of the New Orleans Sour Family, you’ll instantly see that a Kamikaze is just a vodka-based Margarita; a Cosmopolitan follows the same formula, with some cranberry juice thrown in for color. Similarly, the Manhattan and the Rob Roy, both members of the French-Italian family, are variations on the whiskey-vermouth-bitters formula.In this way Regan brings a whole new understanding to the world of cocktails and how to make them. Not only will you learn how to make standard cocktails, you’ll actually learn to feel your way through making a drink, thereby attaining the skills needed to create concoctions of your own. And as Regan explains methods for mixing drinks, how to choose bartenders’ wares and select spirits and liqueurs, and the origins of many cocktails, you’ll feel as though you’re behind the bar with him, learning from a master. Plus, his charming and detailed history of mixed drinks raises this far above the standard cocktail guide fare.With more than 350 drink recipes, The Joy of Mixology is the ultimate bar guide. Ground-breaking and authoritative, it’s a must-have for anyone interested in the craft of the cocktail.

Drink Like a Man distills 83 years of drinking wisdom into this indispensable manual. With more than 125 cocktail recipes and 100 photos, including 13 drinks every man should know how to make, variations on classic cocktails, and drinks batched large enough to satisfy a crowd, it's an essential guide to cocktail making, but also a manual for how to drink. As a host, at a bar, with a friend, on your own—whatever the situation may be—Esquire offers wisdom, encouragement, and instructions. And also a damn good drink.

When it comes to what we drink, it's all too easy to stick to what we know. Yet there's a whole universe of booze just waiting to be enjoyed outside our comfort zone. This informative guide will lead you by the taste buds, using algorithms fed by your existing favourite drinks and flavours to reveal numerous others that will also suit your palate. Exploring the gamut of flavour styles, from floral and fruity to smoky and spicy, then showcasing all the drinks in which you can find them, including 40 classic cocktail recipes, The Alcorithm is powered entirely by your personal preferences. You'll never drink the same way again.

Make and serve drinks like a pro This latest edition of Bartending For Dummies features over 1,000 drink recipes in an A-Z format with clear, easy-to-follow instructions. This 5th Edition also provides over 40 new cocktails ideas for those who want to know how to serve cocktails professionally, for themselves, or for their guests. \nDetailed information on how to properly stock a bar with the latest and greatest glassware and tools Expanded coverage on making exotic frozen/blended specialties and specialty coffees Experimenting with the new flavor/buzz in Bourbons and Scotches: honey The latest flavored rums, gins, ryes, and of course vodkas (buttered, waffle, sherbet, and marshmallow flavored are just a few new editions) New coverage devoted to craft distillers Fun, new ways to garnish drinks (even flaming options), rim, and serve drinks like a master mixologist Tips on creating unique punches and even non-alcoholic drinks The latest tips and advice on curing hangovers and hiccups \nIf you're interested in crafting traditional or modern cocktails, Bartending For Dummies has you covered.

Martin and Rebecca Cate, founders and owners of Smuggler’s Cove (the most acclaimed tiki bar of the modern era) take you on a colorful journey into the lore and legend of tiki: its birth as an escapist fantasy for Depression-era Americans; how exotic cocktails were invented, stolen, and re-invented; Hollywood starlets and scandals; and tiki’s modern-day revival, in this James Beard Award-winning cocktail book.Featuring more than 100 delicious recipes (original and historic), plus a groundbreaking new approach to understanding rum, Smuggler’s Cove is the magnum opus of the contemporary tiki renaissance. Whether you’re looking for a new favorite cocktail, tips on how to trick out your home tiki grotto, help stocking your bar with great rums, or inspiration for your next tiki party, Smuggler’s Cove has everything you need to transform your world into a Polynesian Pop fantasia.Make yourself a Mai Tai, put your favorite exotica record on the hi-fi, and prepare to lose yourself in the fantastical world of tiki, one of the most alluring—and often misunderstood—movements in American cultural history.

The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake ShackSeventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done.Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.

Published in 1994 to worldwide acclaim, the first edition of Jancis Robinson's seminal volume immediately attained legendary status, winning every major wine book award including the Glenfiddich and Julia Child/IACP awards, as well as writer and woman of the year accolades for its editor on both sides of the Atlantic. Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents almost 4,000 entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine, from its origins to the present day. More than 180 esteemed contributors (including 58 new to this edition) range from internationally renowned academics to some of the most famous wine writers and wine specialists in the world.Winner of the 2016 James Beard Award for Beverage, this exhaustively updated fourth edition incorporates the very latest international research to present 300 new entries on topics ranging from additives and wine apps to WSET and Zelen. Over 60 percent of all entries have been revised; and useful lists and statistics are appended, including a unique list of the world's controlled appellations and their permitted grape varieties, as well as vineyard area, wine production and consumption by country.Illustrated with almost 30 updated maps of every important wine region in the world, many useful charts and diagrams, and 16 stunning colour photographs, this Companion is unlike any other wine book, offering an understanding of wine in all of its wider contexts--notably historical, cultural, and scientific--and serving as a truly companionable point of reference into which any wine-lover can dip and browse.

Raise your glass to the bourbon renaissance with this must-have cocktail collection. Made in America and aged in charred new American oak barrels, bourbon is the quintessential US spirit--but the best part is mixing it up into tasty drinks. Here are the best of the best. Whiskey experts Jane Danger and Alla Lapushchik offer timeless classics and forgotten gems, such as the Old Fashioned and the Boulevardier, as well as cutting-edge craft concoctions, including the Shark Eye and Green Monster. They also serve up a short history of bourbon, tips for making delicious infusions and syrups, sidebars chronicling bourbon's influence on American culture, short profiles of the country's best bourbon-focused bars, and a calendar of bourbon festivals and events--everything a bourbon lover could want.

2023 Spirited Awards Top 4 Finalist forBest New Book on Drinks Culture, History, or SpiritsA personal journey exploring Scotch whiskey through its terroir, including the land, weather, history, craft and culture that feeds and enhances the whisky itself.“Mr. Broom, who was born in Glasgow and has been writing about spirits for decades, is the perfect author for this beautiful, evocative book. He knows the whisky territory intimately and the people well, and he has the senses of wonder, empathy and history to tie them altogether, as well as the skill to conjure up the smell of the salt air, the sound of barley shimmering in the wind, the vibrations of hammers shaping copper into stills and the singe of the oak staves as a cooper bends them over fire...With beautiful photography by Christina Kernohan, this is the book to give any lover of single malt, along with a bottle of their favorite whisky.” The Year's Best Books on Wine (and Whisky), The New York Times“Beautifully written and illustrated.” Fiona Beckett, the Guardian“This is an engaging, humane and important book. I cannot recommend it too strongly.” Charlie MacLean Keeper Magazine“A Sense of Place blends pin-sharp writing with evocative photography in a book to savour and treasure.” - Ian Rankin“A book so beautifully tweedy I actually want to wear it as a hat. I am very glad it includes a map as Dave's authoritative guide has given me many great whisky-holiday ideas.” Damian Barr“Dave Broom's whisky odyssey is in many ways a story of Scotland and the questions we face....Like a good dram, it's complex, and Dave makes an excellent guide... Christina Kernohan's beautiful photographs of the places and people featured in the book add texture and vibrancy to the stories: a window into the distilleries and lives of the craftspeople.” Best of Scotland“Few can match [Broom's] ability to blend together critical thinking, insight and industry knowledge while giving the resulting mix a romantic twist.” Whisky MagazineIn this beautifully crafted narrative, award-winning writer Dave Broom examines Scotch whisky from the point of view of its terroir - the land, weather, history, craft and culture that feed and enhance the whisky itself. Travelling around his native Scotland and visiting distilleries from Islay and Harris to Orkney and Speyside, Dave explores the whiskies made there and the elements in their distilling, and locality, which make them what they are. Along the way he tells the story of whisky's history and considers what whisky is now, and where it is going.With stunning specially commissioned photography by Christina Kernohan, A Sense of Place will enhance and deepen every whisky drinker's understanding of just what is in their glass.

A James Beard Award-nominated bartender explores the history and culture of Latin American spirits in this stunningly photographed travelogue—with 100+ irresistible cocktails featuring tequila, rum, pisco, and more.TALES OF THE COCKTAIL SPIRITED AWARD® WINNER • IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY POPMATTERS“Ivy’s unique combination of taste, talent, and tenacity make her the ideal ‘spirit’ guide.”—Steven Soderbergh, filmmaker, professional drinker, and owner of Singani 63Through its in-depth look at drinking culture throughout Latin America, this gorgeous book offers a rich cultural and historical context for understanding Latin spirits. Ivy Mix has dedicated years to traveling south, getting to know Latin culture, in part through what the locals drink. What she details in this book is the discovery that Latin spirits echo the Latin palate, which echoes Latin life, emphasizing spiciness, vivaciousness, strength, and variation. After digging into tequila and Mexico's other traditional spirits, Ivy Mix follows the sugar trail through the Caribbean and beyond, winding up in Chile, Peru, and Bolivia, where grape-based spirits like pisco and singani have been made for generations.With more than 100 recipes that have garnered acclaim at her Brooklyn bar, Leyenda, including fun spins on traditional cocktails such as the Pisco Sour, Margarita, and Mojito, plus drinks inspired by Ivy's travels, like the Tia Mia (which combines mezcal, rum, and orange curacao, with a splash of lime and almond orgeat) or the Sonambula (which features jalapeño-infused tequila, lemon juice, chamomile syrup, and a dash of Peychaud's bitters), along with mouthwatering photos and gorgeous travel images, this is the ultimate book on Latin American spirits.

1st Place Winner of the 2012 Gourmand Award for Best in the World in the Beer category.For millennia, beer has been a favorite beverage in cultures across the globe. After water and tea, it is the most popular drink in the world, and it is at the center of a $450 billion industry.Edited by Garrett Oliver, the James Beard Winner for Outstanding Wine, Beer, or Spirits Professional, this is the first major reference work to investigate the history and vast scope of beer. The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts. Attractively illustrated with over 140 images, the book covers everything from the agricultural makeup of various beers to the technical elements of the brewing process, local effects of brewing on regions around the world, and the social and political implications of sharing a beer. Entries not only define terms such as "dry hopping" and "cask conditioning" but give fascinating details about how these and other techniques affect a beer's taste, texture, and popularity. Cultural entries shed light on such topics as pub games, food pairings and the development of beer styles. Readers will enjoy vivid accounts of how our drinking traditions have changed throughout history, and how these traditions vary in different parts of the world, from Japan to Mexico, New Zealand, and Brazil, among many other countries. The pioneers of beer-making are the subjects of biographical entries, and the legacies these pioneers have left behind, in the form of the world's most popular beers and breweries, are recurrent themes throughout the book.Packed with information, this comprehensive resource also includes thorough appendices (covering beer festivals, beer magazines, and more), conversion tables, and an index. Featuring a foreword by Tom Colicchio, this book is the perfect shelf-mate to Oxford's renowned Companion to Wine and an absolutely indispensable volume for everyone who loves beer as well as all beverage professionals, including home brewers, restaurateurs, journalists, cooking school instructors, beer importers, distributors, and retailers, and a host of others.

The must-read New York Times bestseller that's redefining hospitality and inspiring readers in every industry.- Featured in FX's The Bear and Showtime's Billions- JP Morgan NextList PickWill Guidara was twenty-six when he took the helm of Eleven Madison Park, a struggling two-star brasserie that had never quite lived up to its majestic room. Eleven years later, EMP was named the best restaurant in the world.How did Guidara pull off this unprecedented transformation? Radical reinvention, a true partnership between the kitchen and the dining room—and memorable, over-the-top, bespoke hospitality. Guidara’s team surprised a family who had never seen snow with a magical sledding trip to Central Park after their dinner; they filled a private dining room with sand, complete with mai-tais and beach chairs, to console a couple with a cancelled vacation. And his hospitality extended beyond those dining at the restaurant to his own team, who learned to deliver praise and criticism with intention; why the answer to some of the most pernicious business dilemmas is to give more—not less; and the magic that can happen when a busser starts thinking like an owner.Today, every business can choose to be a hospitality business—and we can all transform ordinary transactions into extraordinary experiences. Featuring sparkling stories of his journey through restaurants, with the industry’s most famous players like Daniel Boulud and Danny Meyer, Guidara urges us all to find the magic in what we do—for ourselves, the people we work with, and the people we serve.

The global Tiki Drink revival is in full swing. But without Beachbum Berry’s Grog Log and Intoxica!, there’d be nothing to drink. These two groundbreaking books revealed the top-secret, never-before-published, “lost” exotic drink recipes from Tiki’s original midcentury heyday. Author Jeff Berry has unearthed a lot more recipes since his first two books, and picked up a lot more drink lore too. He’s spilling it all in Beachbum Berry Remixed, a completely revised and updated anthology of the Grog Log and Intoxica!, featuring 40 newly discovered, previously unpublished vintage Tiki drink recipes from the 1930s-1960s, 38 of the best new recipes from today’s Tiki revival, gathered especially for Remixed from the world’s top mixologists and cocktail writers, expanded drink history and lore, incorporating newly discovered information about the origins of the Mai Tai, Zombie, Suffering bastard, and other legendary Tiki mysteries.

The ultimate listening party guide, Booze and Vinyl shows you how to set the mood for 70 great records from the 1950s through the 2000s.From modern craft cocktails to old standbys, prepare to shake, stir, and just plain pour your way through some of the best wax ever pressed. Wickedly designed and featuring photography throughout, Booze & Vinyl is organized by mood, from Rock to Chill, Dance, and Seduce. Each entry has liner notes that underscore the album's musical highlights and accompanying "Side A" and "Side B" cocktail recipes that complement the music's mood, imagery in the lyrics, or connect the drink to the artist. This is your guide to a rich listening session for one, two, or more.Among the 70 featured albums are: Sgt. Pepper's Lonely Hearts Club, Purple Rain, Sticky Fingers, Born To Run, License to Ill, Appetite for Destruction, Thriller, Like a Virgin, Low End Theory, The Rise and Fall of Ziggy Stardust, Hotel California, Buena Vista Social Club, Back to Black, Pet Sounds, Vampire Weekend, and many more.Visit boozeandvinyl.com for more info.

JAMES BEARD AWARD WINNER • An illustrated collection of nearly 300 cocktail recipes from the award-winning NoMad Bar, with locations in New York, Los Angeles, and Las Vegas.Originally published as a separate book packaged inside The NoMad Cookbook, this revised and stand-alone edition of The NoMad Cocktail Book features more than 100 brand-new recipes (for a total of more than 300 recipes), a service manual explaining the art of drink-making according to the NoMad, and 30 new full-color cocktail illustrations (for a total of more than 80 color and black-and-white illustrations). Organized by type of beverage from aperitifs and classics to light, dark, and soft cocktails and syrups/infusions, this comprehensive guide shares the secrets of bar director Leo Robitschek's award-winning cocktail program. The NoMad Bar celebrates classically focused cocktails, while delving into new arenas such as festive, large-format drinks and a selection of reserve cocktails crafted with rare spirits.

Tokyo Cocktails is an elegant collection of over 100 recipes inspired by the Eastern Capital.With over 13.5 million residents squeezed in to 845 square miles, Tokyo stands as one of the world’s most beguiling cities. On the surface, it appears to be nothing but towering buildings and glaring lights. But once you get to know the city, its 23 wards reveal hidden alleyways, along many of which you can find singular drinking establishments.Tokyo Cocktails takes you inside the city’s best bars and introduces you to bartenders and mixologists conjuring up drinks that reflect the city’s essence, namely how thousands of years of tradition fuse with myriad contemporary influences.Inside this book, you will find: More than 1000 exciting cocktail recipes from acclaimed bars A guide of Tokyo mixologists and their signature drinks, inspired by the city’s deep traditions and cutting-edge innovation Detailed bartending tips and techniques Vibrant and evocative photographs of these drinks and revered bartendersFeaturing tons of staples that honor and reinvent classics and make the best of local ingredients, this book is the ideal cocktail enthusiast’s guide to drinking like a local, whether you’re making a trip to Tokyo or staying at home and simply wishing you were there.

While some may wonder, “Does the world really need another flavored vodka?” no one answers this question quite so memorably as spirits writer and raconteur Jason Wilson does in Boozehound. (By the way, the short answer is no.) A unique blend of travelogue, spirits history, and recipe collection, Boozehound explores the origins of what we drink and the often surprising reasons behind our choices.In lieu of odorless, colorless, tasteless spirits, Wilson champions Old World liquors with hard-to-define flavors—a bitter and complex Italian amari, or the ancient, aromatic herbs of Chartreuse, as well as distinctive New World offerings like lively Peruvian pisco. With an eye for adventure, Wilson seeks out visceral experiences at the source of production—visiting fields of spiky agave in Jalisco, entering the heavily and reverently-guarded Jägermeister herb room in Wolfenbüttel, and journeying to the French Alps to determine if mustachioed men in berets really handpick blossoms to make elderflower liqueur.In addition, Boozehound offers more than fifty drink recipes, from three riffs on the Manhattan to cocktail-geek favorites like the Aviation and the Last Word. These recipes are presented alongside a host of opinionated essays that cherish the rare, uncover the obscure, dethrone the overrated, and unravel the mysteries of taste, trends, and terroir. Through his far-flung, intrepid traveling and tasting, Wilson shows us that perhaps nothing else as entwined with the history of human culture is quite as much fun as booze.

A narrative-driven book on the surprising history and current revival of spritz cocktails (a wine-based drink served as an aperitif), with 50 recipes, including both historical classics and modern updates.From Milan to Los Angeles, Venice to New York, the spritz—Italy’s bitter and bubbly aperitivo cocktail—has become synonymous with a leisurely, convivial golden hour. But the spritz is more than just an early evening cocktail—it’s a style of drinking. In Spritz, Talia Baiocchi and Leslie Pariseau trace the drink’s origins to ancient Rome, uncover its unlikely history and culture, explore the evolution of aperitivo throughout Northern Italy, and document the spritz’s revival around the world. From regional classics to modern variations, Spritz includes dozens of recipes from some of America’s most lauded bartenders, a guide to building a spritz bar, and a collection of food recipes for classic Italian snacks to pair alongside.

Time-honored cocktails like the New York Sour and the Sidecar were born during the era of Prohibition, the blessedly bygone social experiment that turned drinking into an underground adventure. In those days, hard beverage options were usually made with homemade hooch and flavorings of dubious origin and quality.Thankfully, a cocktail renaissance has emerged in many of today’s bars, where inventive drinks showcase both the artistry and craft of bartending. At their moody and atmospheric West Village bar-restaurant Employees Only, master mixologists Jason Kosmas and Dushan Zaric can regale you with colorful tales of cocktail origins—or just pour you a mean drink. In Speakeasy, Kosmas and Zaric take their inspiration from traditional favorites, then use the finest spirits, the freshest ingredients, and a good measure of reverence for their craft to elevate the mixed drink to artisanal status.More than 80 imaginative libations that riff on the classics are showcased in this one-of-a-kind collection. Recipes emphasize fresh fruits and herbs, homemade syrups and infusions, and a careful balancing of flavors, with a mind toward seasonality. A Ginger Smash is offered in four different versions: kumquat, pineapple, pear, or cranberry, depending on the time of year. The Millionaire becomes the Billionaire with the addition of homemade grenadine and 107-proof bourbon. And the South Side becomes the West Side by replacing the gin with sun-kissed Meyer lemon–infused vodka. With the specter of Prohibition firmly in the past, Speakeasy shares recipes for the choicest potent potables, reimagining the finest drinks of yesterday for today’s thirsty imbibers.

Now you don’t have to leave your home to learn how to mix and serve the sensational cocktails created by Jim Meehan, the nationally renowned mixologist at PDT, one of New York City’s hottest bars.Beautifully illustrated, beautifully designed, and beautifully crafted—just like its namesake—this is the ultimate bar book by NYC's most meticulous bartender. To say that PDT is a unique bar is an understatement. It recalls the era of hidden Prohibition speakeasies: to gain access, you walk into a raucous hot dog stand, step into a phone booth, and get permission to enter the serene cocktail lounge. Now, Jim Meehan, PDT's innovative operator and mixmaster, is revolutionizing bar books, too, offering all 304 cocktail recipes available at PDT plus behind-the-scenes secrets. From his bar design, tools, and equipment to his techniques, food, and spirits, it's all here, stunningly illustrated by Chris Gall.

Around the World in 80 Cocktails celebrates the globetrotting history of the cocktail through eighty different iconic drinks – each of which has its own story to tell. Bartender and writer Chad Parkhill takes you on a whirlwind tour of the places that have shaped the history of the cocktail from its birth to the present day, with recipes so you can follow along at home.You'll learn about the surprising military history behind the bubbly, vivacious Venetian Spritz; how the G&T moved from India to England (and why the best in the world are now made in Spain); and how France's Burgundy region turned tragedy into triumph with the Kir. Accompanied by gorgeous vintage-style illustrations that evoke antique travel posters, these stories and recipes are an ode to the joys of travel, history, and drinking.