COCKTAIL BOOKS FOR BEGINNERS
Ideal cocktail books for those who are getting started behind the bar and want to build a great foundation on which to build and grow their knowledge, technique and repetoire. The Bar Book focusses on technique, 3-Ingredient Cocktails displays the simplicity of minimal ingredients and The 12 Bottle Bar helps you to systematically stock your home bar.
Written by renowned bartender and cocktail blogger Jeffrey Morgenthaler. This modern cocktail book breaks down bartending basics into essential techniques and then applies them to mixing the best drinks.
3-Ingredient Cocktails is a concise history of the best classic cocktails, and a curated collection of the best three-ingredient cocktails of the modern era.
It’s a system, a tool kit, a recipe book. Beginning with one irresistible idea--a complete home bar of just 12 key bottles--here’s how to make more than 200 classic and unique mixed drinks.
COCKTAIL BOOKS FOR INTERMEDIATES
In depth cocktail books that will expand on your existing knowledge base. Cocktail Codex revolves around the basis that there are only 6 kind of cocktails (or templates that encompasses all others) – the old-fashioned, martini, daiquiri, sidecar, whisky highball, and flip. The Cocktail Codex is a simple approach that will aide in cocktail mastery whilst Dave Arnold’s Liquid Intelligence investigates temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails.
In Cocktail Codex, they reveal 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.
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.
COCKTAIL BOOKS FOR EXPERIENCED BARTENDERS
Death and Co, A Spot at the Bar, Meehan’s Bartender Manual and The PDT Cocktail Book are all vast wealth’s of information. Encompassing methodology, techniques and are invaluable reference materials for classic and modern cocktail recipes.
Destined to become a definitive reference on craft cocktails, Death & Co features more than 500 of the bar’s most innovative and sought-after cocktails.
With more than three hundred recipes for fond and forgotten classic cocktails, including our favourite variations, A Spot At The Bar will transport you back to the golden era of elegant drinking.
Meehan’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.
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.
BEST THEMED COCKTAIL BOOKS
If you want to go in-depth with your favourite cocktails then you can’t go past the wealth of information in Robert Simonson’s The Old-Fashioned or Gary Regan’s The Negroni. If the Caribbean-inspired, rum based tiki cocktail category intrigues you then, The Smuggler’s Cove’s book from the tiki bar of the same name, can’t be missed. And last but not least, The Drunken Botanist delves into the plants that create some of the world’s greatest drinks.
A complete history of one of the world's most iconic cocktails--now the poster child of the modern cocktail revival--with fifty recipes for classic variations as well as contemporary updates.
A history of one of the world's most iconic cocktails—originally an Italian aperitivo, but now a staple of craft bar programs everywhere—with 60 recipes for variations and contemporary updates.
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.
Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.