Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them

Quarry Books - In this expanded and updated edition of Forgotten Cocktails and Vintage Spirits, expert, historian, and drink aficionado Dr. Historic facts, expanded anecdotes, and full-color vintage images from extremely uncommon sources round out this must-have volume. For anyone who enjoys an icy drink and an unforgettable tale.

Cocktail adds another 20 fine recipes to his hand-picked collection of 80 rare-and-worth-rediscovered drink recipes, provides new resources for uncommon ingredients, shares revelations about the latest cocktail trends, and profiles of many of the cocktail world's movers and shakers.





Imbibe! Updated and Revised Edition: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar

TarcherPerigee - It also provides more detail about 19th century spirits, delicious, and influential cocktails not covered in the original edition, many new and colorful anecdotes and details about Thomas's life, and a number of particularly notable, rounding out the picture of pre-Prohibition tippling. 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.

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 first edition, published in 2007, won a James Beard Award. Wondrich reveals never-before-published details and stories about this larger-than-life nineteenth-century figure, sours, cocktails, and other essential drinks, fizzes, along with definitive recipes for more than 100 punches, slings, toddies, along with detailed historical and mixological notes.

Imbibe! Updated and Revised Edition: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar - The newly updated edition of David Wondrich’s definitive guide to classic American cocktails. 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.

Perigee Books.





The Drunken Botanist

Algonquin Books - Over 50 cocktail recipes. Tips on growing and making drinks with herbs, fruits, and veggies. Through this horticultural lens, a mixed drink becomes a cornucopia of plants. Npr's morning edition“amy Stewart has a way of making gardening seem exciting, even a little dangerous. The new york timesSake began with a grain of rice.

Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. The essential,  new york times–bestselling Guide to Botany and Booze“A book that makes familiar drinks seem new again. Of all the extraordinary and obscure plants that have been fermented and distilled, some are downright bizarre, a few are dangerous, and one is as ancient as dinosaurs—but each represents a unique cultural contribution to our global drinking traditions and our history.

The Drunken Botanist - Perigee Books. This fascinating concoction of biology, etymology, chemistry, history, and mixology—with more than fifty drink recipes and growing tips for gardeners—will make you the most popular guest at any cocktail party. Making cocktails from the ground up. Thirsty yet?  in the drunken botanist, flowers, and fungi that humans have, trees, inspiration, through ingenuity, fruits, and sheer desperation, Amy Stewart explores the dizzying array of herbs, contrived to transform into alcohol over the centuries.





Jerry Thomas Bartenders Guide 1862 Reprint: How to Mix Drinks, or the Bon Vivant's Companion

Value Classic Reprints - The 1862 bartenders guide is the first cocktail book, now in an affordable reprint as it first appeared, in its FIRST version, 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, etc" by Christian Schultz appended at the back, Fancy Syrups, etc, Liquors, since any good bartender was supposed to know how to both mix and make.

Tips on growing and making drinks with herbs, fruits, and veggies. 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! Perigee Books.

Jerry Thomas Bartenders Guide 1862 Reprint: How to Mix Drinks, or the Bon Vivant's Companion - Over 50 cocktail recipes. Making cocktails from the ground up.





The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes

Clarkson Potter - Perigee Books. Making cocktails from the ground up. The first real cookbook for cocktails, featuring 500 recipes from the wolrd's premier mixologist, Dale DeGroff. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Tips on growing and making drinks with herbs, fruits, and veggies.

Clarkson Potter Publishers. Over 50 cocktail recipes. Throughout are rich stories, fast facts, vintage recipes, and other entertaining asides. 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.

Covering the entire breadth of this rich subject, and use tools correctly; and it delivers unique concoctions, master important techniques, The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, and anecdotes; it shows you how to set up a bar, many featuring DeGroff’s signature use of fresh juices, personalities, as well as all the classics.

The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes - 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. 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.

. The craft of the cocktail is that treatment, destined to become the bible of the bar.





The Bar Book: Elements of Cocktail Technique Cocktail Book with Cocktail Recipes, Mixology Book for Bartending

Chronicle Books - Clarkson Potter Publishers. Over 50 cocktail recipes. Perigee Books. Each technique is illustrated with how-to photography to provide inspiration and guidance. Bartending and mixology techniques include the best practices for:JuicingGarnishingCarbonatingStirring and shakingChoosing the correct ice for proper chilling and dilution of a drinkAnd, The Joy of Mixology, 12 Bottle Bar, much moreIf you found PTD Cocktail Book, Death and Co.

And liquid intelligence to be helpful among bartending and mixology books, you will find Jeffrey Morgenthaler's The Bar Book to be an essential bartender book. By jeffrey Morgenthaler with Martha Holmberg. The bar book is the only technique-driven cocktail handbook out there. Breaks down bartending into essential techniques, and then applies them to building the best drinks.

The Bar Book: Elements of Cocktail Technique Cocktail Book with Cocktail Recipes, Mixology Book for Bartending - More than 60 recipes illustrate the concepts explored in the text. Topics range from juicing, stirring, garnishing, carbonating, and shaking to choosing the correct ice for proper chilling and dilution of a drink. Tips on growing and making drinks with herbs, fruits, and veggies. This indispensable guide breaks down bartending into bar essential techniques, and then applies them to building the best drinks.

Over 60 of the best drink recipes: the Bar Book contains more than 60 cocktail recipes that employ the techniques you will learn in this craft cocktail book. Making cocktails from the ground up.





The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy

Sterling Epicure - 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. Over 50 cocktail recipes. It recalls the era of hidden prohibition speakeasies: to gain access, step into a phone booth, you walk into a raucous hot dog stand, and get permission to enter the serene cocktail lounge. Now, too, is revolutionizing bar books, pdt's innovative operator and mixmaster, Jim Meehan, offering all 304 cocktail recipes available at PDT plus behind-the-scenes secrets.

The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy - By jeffrey Morgenthaler with Martha Holmberg. The bar book is the only technique-driven cocktail handbook out there. Breaks down bartending into essential techniques, and then applies them to building the best drinks. More than 60 recipes illustrate the concepts explored in the text. Topics range from juicing, stirring, carbonating, garnishing, and shaking to choosing the correct ice for proper chilling and dilution of a drink.

Sterling Publishing NY.





The Savoy Cocktail Book

Martino Fine Books - Exact facsimile of the original edition, not reproduced with Optical Recognition Software. Making cocktails from the ground up. Every page of this classic was printed in color originally and our reprint reproduces all the drawings in color. 2013 hardcover reprint of 1930 Edition. Over 50 cocktail recipes. Tips on growing and making drinks with herbs, fruits, and veggies.

Fully illustrated. Perigee Books. Lavishly illustrated with all illustrations reproduced in color. Craddock's "the savoy cocktail Book" was published in 1930, and is still in print today. Craddock was one of the most famous cocktail barmen of the 1920s and 1930s. Harry craddock was a united states citizen who left during Prohibition and joined the American Bar at the Savoy Hotel, London, in 1920

The Savoy Cocktail Book - By jeffrey Morgenthaler with Martha Holmberg. The bar book is the only technique-driven cocktail handbook out there. Breaks down bartending into essential techniques, and then applies them to building the best drinks. More than 60 recipes illustrate the concepts explored in the text. Topics range from juicing, stirring, garnishing, carbonating, and shaking to choosing the correct ice for proper chilling and dilution of a drink.





Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas

Ten Speed Press - With more than 100 recipes for amaro-centric cocktails, and even amaro-spiked desserts, DIY amaro, you’ll be living and drinking la dolce vita. Over 50 cocktail recipes. Perigee Books. Ten speed Press. Lucky for us, today there is a dizzying range of amaro available—from familiar favorites like Averna and Fernet-Branca, to the growing category of regional, American-made amaro.

Starting with a rip-roaring tour of bars, cafés, amaro’s spiritual home, and distilleries in Italy, Brad Thomas Parsons—author of the James Beard and IACP Award–winner Bitters—will open your eyes to the rich history and vibrant culture of amaro today. Clarkson Potter Publishers. Tips on growing and making drinks with herbs, fruits, and veggies.

Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, with Cocktails, Recipes, and Formulas - But it is only recently that these herbaceous digestifs have moved from the dusty back bar to center stage in the United States, and become a key ingredient on cocktail lists in the country’s best bars and restaurants. Featuring more than 100 recipes, bittersweet world, Amaro is the first book to demystify the ever-expanding, and is a must-have for any home cocktail enthusiast or industry professional.

The european tradition of making bittersweet liqueurs--called amari in Italian--has been around for centuries. By jeffrey Morgenthaler with Martha Holmberg. The bar book is the only technique-driven cocktail handbook out there. Breaks down bartending into essential techniques, and then applies them to building the best drinks.





Liquid Intelligence: The Art and Science of the Perfect Cocktail

W. W. Norton & Company - Over 50 cocktail recipes. By jeffrey Morgenthaler with Martha Holmberg. The bar book is the only technique-driven cocktail handbook out there. Breaks down bartending into essential techniques, and then applies them to building the best drinks. More than 60 recipes illustrate the concepts explored in the text.

Topics range from juicing, carbonating, garnishing, stirring, and shaking to choosing the correct ice for proper chilling and dilution of a drink. Sterling Publishing NY. 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.

Liquid Intelligence: The Art and Science of the Perfect Cocktail - Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Featuring more than 120 recipes and nearly 450 color photographs, and infusing vodka with coffee, 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, orange, nitro-muddling fresh basil to prevent browning, 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. There, carbonation, arnold and his collaborators investigate temperature, 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. A revolutionary approach to making better-looking, better-tasting drinks.





Punch: The Delights and Dangers of the Flowing Bowl

TarcherPerigee - Replete with historical anecdotes, notes on technique and ingredients, poets, pirates, novelists, kings, admirals, 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, expert observations, and of course world-class recipes, presidents, spies, and other colorful characters.

Tips on growing and making drinks with herbs, fruits, and veggies. 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. Liquid intelligence The Art and Science of the Perfect Cocktail. Making cocktails from the ground up. Perigee Books.

Punch: The Delights and Dangers of the Flowing Bowl - Ten speed Press. By jeffrey Morgenthaler with Martha Holmberg. The bar book is the only technique-driven cocktail handbook out there. Breaks down bartending into essential techniques, and then applies them to building the best drinks. More than 60 recipes illustrate the concepts explored in the text. Topics range from juicing, garnishing, stirring, carbonating, and shaking to choosing the correct ice for proper chilling and dilution of a drink.

Sterling Publishing NY.