20 Best Books For Bartenders (2023 Update)

Discover how to make more than 125 quick and easy cocktails with only four ingredients or less! you don't need a thousand-dollar liquor cabinet to impress company at your next party! shane carley has curated a collection of 125 creative and delicious drink recipes that require only four ingredients or less. learn how to become a master mixologist, all with just a handful of ingredients required. in the home bartender, second edition, you will find: – beautiful, full-color photography throughout the book – virgin variations on most drinks, – simplified classics to innovative new libations, – and more! there's something for everyone in this cocktail book. the home bartender, second edition condenses the intricate and time-consuming art of cocktail-making into a process manageable for even the most time-crunched mixologist. enjoy amazing results in a fraction of the time!

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 essential bartending crash coursedo you know how to set up a full bar for that party you're having? how much vermouth to use when your first guest requests a "dry martini on the rocks?" how to measure out a shot of alcohol using the three-count method? you'll find the answers to all of these questions and much more in this indispensable guide. rather than teaching you recipes for drinks you've never heard of and will never have to make, the authors focus on the fundamentals of bartending–using the tools, learning the terminology and drink mnemonics, and setting up for a cocktail party. this book will transform the most ignorant imbiber into a sauce-slinger extraordinaire, ready to go out and bartend recreationally or professionally.this guide includes:-basic bar setups, tools, and helpful techniques-hundreds of recipes for the most popular drinks and punches, from chocolate martinis to salty dogs-new chapters featuring everything a bartender needs to know about beer and wine-a new and improved guide to throwing a fabulous cocktail party-hints on finding a bartending job-diagrams, illustrations, and many useful tips throughout.

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.

Have you always wanted to learn how to make expensive-looking and stylish cocktails but you were afraid the whole subject was too hard to learn? good news is coming your way – it's entirely possible to make delicious, professional cocktails in the comfort of your own home. impress your guests with vodka, gin, whiskey, rum, and even non-alcoholic cocktails and forget having to wait at the bar any longer. there are some basic techniques to learn when it comes to cocktail making, or mixology as it is better known. however, these aren't too hard to learn and once you have the right equipment in place, you'll be able to quickly master the techniques that will allow you to mix and muddle your way to cocktail heaven. the downside of cocktail making is that you need to have a stock of ingredients on hand in order to whip up a batch of your favourite drink. for the most part, this is quite easy, as vodka, rum, whiskey, etc, are all quite easy to find. the mixers are often the difficult part, but in most supermarkets, you will find the ingredients you need. however much buying the ingredients costs you, it will never be as much as several rounds of cocktails in a high quality bar. whether you want to relax at home with a drink in hand, or you have an upcoming event you need to cater for, learning how to make your favourite cocktails is never a waste of time. your guests will be suitably impressed and if you have children or non-drinkers in attendance, you can learn about non-alcoholic cocktails very easily too. these cocktails simply omit the alcohol but use the same mixing techniques. this cocktail cookbook is going to teach you the basics and then take you through 50 delicious and easy cocktail recipes to replicate for yourself. the only question is, which will you start with?

Mix drinks like a pro now 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:stocking and equipping a bar'from liquors and mixers to condiments, garnishes, and equipment – shot-by-shot recipes for over 1,000 cocktails and mixed drinks from bourbon to rum to whiskey – beer drinks – nonalcoholic drinks – special category drinks'tropical, classics, aperitifs, cordials, hot drinks, and party punches – anecdotes and histories of favorite potables – and more! if 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. – certain 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

The bar is open – includes:step-by-step mixing instructions – proper glassware and garnishes – advice on stocking a home bar – definitions of mixology terms – a complete liquor index

What's a dirty martini? how do you pronounce cuarenta y tres? which glass do you use for a stinger? how did the margarita get its name? answers to these questions and thousands more can be found in the ultimate a-to-z bar guide, a one-stop, user-friendly cocktail guide featuring more than 1,000 drink recipes and 600 definitions for cocktail-related terms. the ultimate a-to-z bar guide offers a unique blend of features, including: definitions of over 600 cocktail- and drink-related terms, including liqueurs, types of drinks, cocktail jargon, and the etymology of drinks like the martini and the fuzzy navel, all organized in an easy-to-use a-to-z format with sound-out phonetics. drink recipes for more than 1,000 cocktails for every season and occasion. each recipe is complete with a graphic showing the appropriate glass to use. ideas on how to make sure guests have a great time while encouraging responsible drinking. tips on everything from stocking a home bar to choosing the right glassware, plus loads of professional bartending tricks and shortcuts for creating the perfect cocktail. humor through anecdotes, toasts, and quotes from the famous and infamous. four indexes that make finding the listing you want a snap! accessible, fun, hip, and written in the herbsts' inimitable style, the ultimate a-to-z bar guide deserves a place at every home and professional bar.

Discover why rum is becoming the hottest spirit in the world right now with the latest and greatest offering from bestselling author and master mixologist tristan stephenson.discover why rum is becoming the hottest spirit in the world right now with the latest and greatest offering from bestselling author and master mixologist tristan stephenson. explore rum’s remarkable history from its humble origins to its status as life-blood of the royal navy and its love affair with cuba. discover its darker past, with tales of devils, pirates and its reputation as the revolutionary spirit. this fabled drink is in the midst of another revolution, transforming from uninspiring grog to premium product, with aged and spiced premium varieties leading the charge. learn about how rum is made, from the science of sugar cane and molasses to distillation and unique ageing techniques. the rum tour will transport you to the most exciting rum distilleries the world has to offer, with tristan’s signature tasting notes guiding you towards the right rum at the right time. explore the legendary caribbean home of rum to the pioneering rum makers around the world embracing dynamic new techniques and taking flavor to dizzy new heights. finally, tristan’s mixology skills will help you master jazzed-up versions of the mai tai and mojito, perfect a planter’s punch and keep you on trend with brazil’s famous caipirinha and batida cocktails, made with rum’s sister spirit, cachaça.

Offering a foundational approach to cocktails, this manual from a james beard award-winning trailblazer will have you understanding and creating original drinks like a seasoned barkeep.take a raucous romp through the essential stages of fashioning cocktails and learn the hows and whys of bartending with acclaimed mixologist toby maloney and the team from the violet hour. when the pioneering cocktail bar opened in chicago in 2007, it set a high standard with an innovative training program that teaches not just how to replicate classic cocktail recipes flawlessly, but how to embrace ingenuity, make smart decisions, and create original, inspired recipes from rote. like cooks who can peer into their pantry and whip up dinner on the fly, no recipe needed, those who follow the methods in the bartender's manifesto will have the technical foundation and confidence to take their cocktail skills to the next level and fabricate a drink from any ingredients at hand. first, dive deep into the mechanics of creating cocktails with the right balance, texture, aroma, and temperature. from there, toby goes well beyond the fine-tuned mechanics of the craft, covering how to kickstart the creative process and bring professional-level complexity and sophistication to drinks. additional essays offer insider intel on how to offer top-notch hospitality (at the bar and at home), find comfort in the everyday rituals of the craft, and spark surprise and curiosity in the process. with detailed insights into the violet hour’s greatest recipes, expert tips from bar alumni, and helpful step-by-step illustrations and photographs, readers will come away with a deeper understanding of what makes the bar’s training program so legendary, plus the superpower of creating imaginative cocktails that reflect their personal style and creativity.

The book of vermouth is a celebration of the greatest cocktail staple – a mixer that is riding a growing wave of popularity around the world. it includes up to 100 modern and classical cocktail recipes – but is more than a cocktail book too, offering history and insight to botanicals, and the perspective of key chefs who like to cook with vermouth as much as they like to drink it. the authors – one a winemaker, the other a bartender – bring personality to the book via their distinct takes on what makes vermouth so special.the book includes two main sections: vermouth basics and how to drink. vermouth basics will give a comprehensive guide to the essentials of vermouth – grape varieties, production, varieties, botanicals, spirit and sugar, and go into great detail about the history of australian vermouth in particular. it will include botanical profiles of both indigenous and traditional plants from tim entwistle, botanist at the royal botanical gardens in melbourne. it will cover all aspects of wormwood: the key ingredient in making vermouth, including medicinal and historical uses, where it is found and its botanical significance. how to drink will cover the many different ways to serve, drink and store vermouth.chapters will cover vermouth neat, vermouth in spring, vermouth in summer, vermouth in autumn and vermouth in winter, as well as bitter edge of vermouth, stirred & up, vermouth party and after dinner. these chapters will be more recipe-focused, and include 10–15 recipes per chapter, drawing from each season's specific botanicals and how these work with different vermouths. each season will also include a related food recipe.

Mix up more than 100 of the big easy's most celebrated and innovative cocktails, and immerse yourself in the culture and history of the south's most famous city with this gorgeous new drink recipe collection. new orleans has a cocktail culture that goes way back—and for the first time ever, you can be transported to the heart of this trendsetting city with more than 100 creative and artful cocktail recipes. tour the best bars in nola and around the world. evocative photos, scene-setting bar descriptions, mixologist insights, party planning themes, and shopping tips make this the perfect guide to the art of new orleans drinking. with gorgeous, full-color photography throughout, and cocktails inspired by crescent city writers, musicians, and revolutionaries, "new orleans cocktails" features unique libations shared by the best bartenders in the big easy, as well as creative new twists on old classics.

Details the many types of cocktails readers can make at home. classics such as screwdrivers and white russians, and lesser-known ones like the new orleans hand grenade, are included.

Finally, a field guide to preparing and identifying virtually every drink at the bar, from the añejo highball to the caipirinha, from the singapore sling to the zombie! field guide to cocktails is not an ordinary bartender’s guide. here are more than 200 recipes for the world’s best libations, with tried-and-true classics like the tom collins and the fuzzy navel and contemporary favorites like the mojito and the cosmopolitan. full-color photographs of the cocktails are cross referenced to in-depth descriptions of the drinks. the histories are the stuff of legend: the gin rickey was mixed up to satisfy a thirsty lobbyist; grog was drunk by sailors in the british navy to prevent scurvy; and the gibson was originally just a glass of water with an onion in it. you’ll also learn the most appropriate time and season to enjoy the drink, and you’ll get suggestions for the perfect food pairings—lobster with a cape codder, sharp cheese and crackers with a gin and tonic, black bean dip and chips with a cuba libre, and more. so whether you’re planning a cocktail party or trying to identify a new drink to try at the bar, field guide to cocktails is the only mixology book you’ll ever need. cheers!

! free kindle version included! unless you're still an undergrad, it's time to move on from making rum and cokes or vodka sodas at the bar. after all, you're a grown-up, and you should be drinking grown-up drinks. in this book you will find recipes of most popular bar drinks that you can make. the most popular cocktails is: * more then 70 of the world best cocktails made with 6 key ingredients * step-by-step recipes with rum, gin, vodka, tequila, brandy and whisky * help with choosing and using glassware * a guide to bartending basics and mixology techniques * a to z listings: recipes from apple cooler to the white russian makes a great gift: birthdays, holidays, mother's/father's day and more, the most popular cocktails makes a great gift for any occasion

This authoritative guide is an essential reference book for every home bartender, covering a vast array of cocktails and drinks, and how to make them. there are step-by-step instructions for making both alcoholic and non-alcoholic drinks, accompanied by 800 glorious colour photographs. all the cocktail favourites are featured, as well as some more unusual drinks to try. the book features a a comprehensive guide to the different types of alcohol and mixers available, including spirits, liqueurs, fortified wines, beer and wine. find out how each type of drink is made, its taste and how it should be served. the book also examines the fascinating history of alcohol, plus a useful guide to bartending equipment, glasses, garnishes, presentation techniques and tricks of the trade. there is practical advice on how to prepare for a party, plus useful information about alcohol and health, including tips for safe drinking and avoiding hangovers. the recipe section of the book is packed with step-by-step instructions for making over 600 cocktails and drinks. there are classic formulas of the 1920's jazz age such as white lady and maiden's blush, drinks from the 1980's cocktail revival such as buck's fizz and green caribbean, and trendsetting concoctions available in bars today such as cosmopolitan and titanic. this is the perfect home reference book and one stop sourcebook for all bartenders, both professional and enthusiastic amateur, and its unique photographic approach to more than 600 drinks will mean this is the only inspiration, instruction manual and recipe book you will ever need.

This gorgeous lemon yellow geometric circles wooden earrings has the finest details and highest quality you will find anywhere! the wooden earrings are laser cut precisely to design, every single time. they come in a wide variety of colors to select from. the color is stained into the wood with a non-toxic natural dye.

With the 1933 repeal of prohibition, america was thrust into a cocktail fever. but the new generation of drinkers came of age during prohibition, and they didn't know what to make, much less how make it. – the solution was a flood of cocktail books hitting the market in the mid-1930s. the most famous-and longest lasting-is old mr. this recipe book, first published in 1935, was intended to be both a useful resource and a marketing tool for the old mr. boston distillery in boston, massachusetts. the distillery was opened the same year that prohibition ended, in 1933. producing budget gin, bourbon, rum, brandy, cordials, and liqueurs, the distillery used the guide to promote their brand. gin cocktails called specifically for old mr. boston dry gin. any old apricot nectar wouldn't do-it had to be old mr. boston's. – the book was compiled by leo cotton with contributions by david lubin, john a. fitzpatrick, thomas j. kane and chris lane-four boston-area "bartenders of the old school." printed in a slim volume, it was the perfect size to tuck into the bookshelf at home, or slide under the cash register at a bar. the book proved so popular with both amateur and professional mixologists that it would eventually be edited and re-released in 68 editions between 1935 and 1985, printing 11 million copies. – why did this guide prevail over all the others at the time? it was thorough, well-researched, and each recipe was tested by leo cotton's squad of experienced bartenders. plus, there was the character of old mr. boston himself, present on each red cover. his cheerful face and dandy top hat told americans good times were ahead. prohibition had ended, the great depression was a thing of the past, and everything was going to be okay. – over the years, recipes have been added or removed based on the popular drinks of the day. in this original edition, for example, you won't find any vodka cocktails. vodka was relatively unknown in the united states until the 1950s, so it would several years before leo cotton would add it to the hallowed pages of old mr. – recipes are listed alphabetically, and indexed by base liquor, from absinthe to whiskey, or by style, from cobbler to toddy. although many of the ingredients will be familiar to the modern mixologist, there are some that only the best educated classic cocktail connoisseur will recognize. – russian kümmel, for example, is a sweet liqueur flavored with caraway seed, fennel, and cumin. and amer picon is a bittersweet orange-flavored french aperitif. these liqueurs are available today, so home cocktail-makers can still experiment with these classic recipes. and there are plenty of recipes with familiar ingredients as well, like grenadine, vermouth, creme de menthe and curacao. – the book closes with this note: "champagne is the only wine that may be served with any course and at all times during the meal." hear, hear.

With the 1933 repeal of prohibition, america was thrust into a cocktail fever. but the new generation of drinkers came of age during prohibition, and they didn't know what to make, much less how make it. – the solution was a flood of cocktail books hitting the market in the mid-1930s. the most famous-and longest lasting-is old mr. this recipe book, first published in 1935, was intended to be both a useful resource and a marketing tool for the old mr. boston distillery in boston, massachusetts. the distillery was opened the same year that prohibition ended, in 1933. producing budget gin, bourbon, rum, brandy, cordials, and liqueurs, the distillery used the guide to promote their brand. gin cocktails called specifically for old mr. boston dry gin. any old apricot nectar wouldn't do-it had to be old mr. boston's. – the book was compiled by leo cotton with contributions by david lubin, john a. fitzpatrick, thomas j. kane and chris lane-four boston-area "bartenders of the old school." printed in a slim volume, it was the perfect size to tuck into the bookshelf at home, or slide under the cash register at a bar. the book proved so popular with both amateur and professional mixologists that it would eventually be edited and re-released in 68 editions between 1935 and 1985, printing 11 million copies. – why did this guide prevail over all the others at the time? it was thorough, well-researched, and each recipe was tested by leo cotton's squad of experienced bartenders. plus, there was the character of old mr. boston himself, present on each red cover. his cheerful face and dandy top hat told americans good times were ahead. prohibition had ended, the great depression was a thing of the past, and everything was going to be okay. – over the years, recipes have been added or removed based on the popular drinks of the day. in this original edition, for example, you won't find any vodka cocktails. vodka was relatively unknown in the united states until the 1950s, so it would several years before leo cotton would add it to the hallowed pages of old mr. – recipes are listed alphabetically, and indexed by base liquor, from absinthe to whiskey, or by style, from cobbler to toddy. although many of the ingredients will be familiar to the modern mixologist, there are some that only the best educated classic cocktail connoisseur will recognize. – russian kümmel, for example, is a sweet liqueur flavored with caraway seed, fennel, and cumin. and amer picon is a bittersweet orange-flavored french aperitif. these liqueurs are available today, so home cocktail-makers can still experiment with these classic recipes. and there are plenty of recipes with familiar ingredients as well, like grenadine, vermouth, creme de menthe and curacao. – the book closes with this note: "champagne is the only wine that may be served with any course and at all times during the meal." hear, hear.

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.