Featured Books
The Craft of the Cocktail
Cocktails are bigger than ever, and this is the first real cookbook for them, 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 Dale DeGroff’s signature use of fresh juices, as well as all the classics.
The Art of the Bar
From Tokyo to New York, a cocktail renaissance is happening as "bar chefs" create delicious elixirs worthy of their kitchen counterparts. An epicenter of this barroom artistry can be found at the Absinthe Brasserie & Bar in San Francisco. Bartenders Jeff Hollinger and Bob Schwartz share their artisan approach for stunning creations that unveil a new spectrum of flavors. Fresh herbs and even aromatic lavender are deftly used to augment classic and new cocktail recipes. Syrups and mixes are carefully crafted from scratch, ensuring small-batch perfection and a harmony of flavors.
More great cocktail books
The Harry's Bar Cookbook
The Venetians are reputed to be the most gracious hosts in all of Italy, and Cipriani, second-generation owner of the eponymous establishment, provides one of the most inviting Italian cookbooks of recent memory. Here, elegance consists of simplicity. Recipes developed in the six decades of the history of Harry's Bar are clearly and carefully adapted for the American home cook, including the famous Bellini.
The Savoy Cocktail Book
Synonymous with style, elegance, and sophistication, the Savoy is unsurprisingly also the birthplace of some of the most famous cocktails in the world. Originally published in 1930, The Savoy Cocktail Book features 750 of Harry's most popular recipes. It is a fascinating record of the cocktails that set London alight at the time—and which are just as popular today.
Straight Up or On the Rocks
The cocktail is as old as the nation that invented it, yet until this entertaining and authoritative account, its story had never been fully told. William Grimes traces the evolution of American drink from the anything-goes concoctions of the Colonial era to the frozen margarita, spiking his meticulously researched narrative with arresting details, odd facts, and colorful figures.
Imbibe!
A lively, historically informed, and 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.
The Book of Absinthe: A Cultural History
La Fee Verte has intoxicated artists, poets, and writers ever since the late eighteenth century. Stories abound of absinthe's druglike sensations of mood lift and inspiration due to the presence of wormwood, its infamous "special" ingredient, which ultimately leads to delirium, homicidal mania, and death. Opening with the sensational 1905 Absinthe Murders, Phil Baker offers a cultural history of absinthe, from its modest origins as an herbal tonic through its luxuriantly morbid heyday in the late nineteenth century.
Killer Cocktails: An Intoxicating Guide to Sophisticated Drinking
Heavy on tradition and light on trendiness, Killer Cocktails is a unique guide with all the advice and guidelines you need to set up a home bar and learn the art of mixing cocktails the right way. The drinks you'll find in here avoid novelty products, artificial flavors, and colors not found in nature.
The Stork Club Bar Book
A famous oasis after the ravages of Prohibition, the Stork Club was the place to see and be seen. This bar book offers a historical glimpse into the high life in New York City at this legendary spot. Penned by a legendary wit and bon vivant, this book contains recipes, humor, and stories about the rich and famous who frequented this elegant club.
Old Waldorf-Astoria Bar Book
A post-prohibition collection of pre-prohibition drink recipes based on the bar manual of the Waldorf-Astoria bar. Based on the actual bar book used by the Waldorf-Astoria prior to Prohibition, this collection of cocktails serves up more than 350 recipes.
The Cocktails of the Ritz Paris
The Bar Hemingway is probably one of the most important bars in the world today. Le Figaro newspaper cited the Head Bartender as one of the 20 most creative people in France, comparing him with architects, dancers, chefs and writers. The Times called the Bar Hemingway the best kept secret in Paris.
Hideous Absinthe: A History of the Devil in a Bottle
Hideous Absinthe boldly combines the art, literature, science, and social history of the nineteenth century to produce the story of a drink that came to symbolize both the high points of art and the depths of degeneration.
Vintage Spirits and Forgotten Cocktails
Vintage Spirits and Forgotten Cocktails pays homage to the great bartenders of the past and the beverages they created, lost in time, but still grand and full of potential. Historian, expert, and drink aficionado Dr. Cocktail has hand-picked 80 drinks rarely made today, and all of them deserve revival.
Beachbum Berry's Grog Log
The Grog Log teaches you everything you need to know about how to make its eighty tropical drink recipies, including vintage "lost" recipies by Don the Beachcomber, Trader Vic, and long-gone Polynesian restaurants from the island of Manhattan to the islands of Hawaii.
The Joy of Mixology
Gary Regan's The Joy of Mixology is a rare 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.
Martini, Straight Up: The Classic American Cocktail
It is the drink of businessmen, alcoholics and the social elite — a cocktail so iconographic that it merits its own glass. In this scholarly study, Lowell Edmunds examines the martini's prominent place in American culture and the wealth of distinct, at times contradictory, messages that the drink has come to convey.
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