Reddit mentions: The best cocktails & mixed drinks books

We found 726 Reddit comments discussing the best cocktails & mixed drinks books. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 205 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

1. The Bar Book: Elements of Cocktail Technique (Cocktail Book with Cocktail Recipes, Mixology Book for Bartending)

    Features:
  • Chronicle Books (CA)
The Bar Book: Elements of Cocktail Technique (Cocktail Book with Cocktail Recipes, Mixology Book for Bartending)
Specs:
Height9.5 Inches
Length7 Inches
Number of items1
Release dateJune 2014
Weight2.0502990366 Pounds
Width1 Inches
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2. Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas

    Features:
  • Ten Speed Press
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas
Specs:
ColorMulticolor
Height9.27 Inches
Length6.81 Inches
Number of items1
Release dateNovember 2011
Weight1.873929227 Pounds
Width1.19 Inches
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4. Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them

Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them
Specs:
Height8.05 Inches
Length7.05 Inches
Number of items1
Weight1.67110394596 Pounds
Width1.5 Inches
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5. The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes

    Features:
  • Print
The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes
Specs:
ColorBlack
Height10.3 Inches
Length7.8 Inches
Number of items1
Release dateOctober 2002
Size2.12
Weight2.1 Pounds
Width0.78 Inches
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6. Death & Co: Modern Classic Cocktails

    Features:
  • Ten Speed Press
Death & Co: Modern Classic Cocktails
Specs:
ColorBlack
Height10.18 Inches
Length9.52 Inches
Number of items1
Release dateOctober 2014
Weight3.19890742162 Pounds
Width1.26 Inches
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7. The Joy of Mixology: The Consummate Guide to the Bartender's Craft

    Features:
  • Clarkson Potter Publishers
The Joy of Mixology: The Consummate Guide to the Bartender's Craft
Specs:
Height9.4 Inches
Length5.7 Inches
Number of items1
Release dateOctober 2003
Weight1.3999353637 Pounds
Width1.4 Inches
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9. Semenology - The Semen Bartender's Handbook

Semenology - The Semen Bartender's Handbook
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Height8.5 Inches
Length5.5 Inches
Number of items1
Weight0.16975594174 Pounds
Width0.14 Inches
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10. Punch: The Delights (and Dangers) of the Flowing Bowl

    Features:
  • Autographed Copy
Punch: The Delights (and Dangers) of the Flowing Bowl
Specs:
ColorMulticolor
Height8.52 Inches
Length5.67 Inches
Number of items1
Release dateNovember 2010
Weight0.93 Pounds
Width1.09 Inches
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11. Tasting Beer, 2nd Edition: An Insider's Guide to the World's Greatest Drink

STOREY
Tasting Beer, 2nd Edition: An Insider's Guide to the World's Greatest Drink
Specs:
Height9.25 Inches
Length7 Inches
Number of items1
Release dateApril 2017
Weight1.86 Pounds
Width0.8125 Inches
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13. The Savoy Cocktail Book

The Savoy Cocktail Book
Specs:
Height7.5 Inches
Length4.5 Inches
Number of items1
Weight1.32056894938 Pounds
Width1.34 Inches
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14. The Ultimate Bar Book: The Comprehensive Guide to Over 1,000 Cocktails (Cocktail Book, Bartender Book, Mixology Book, Mixed Drinks Recipe Book)

    Features:
  • Chronicle Books
The Ultimate Bar Book: The Comprehensive Guide to Over 1,000 Cocktails (Cocktail Book, Bartender Book, Mixology Book, Mixed Drinks Recipe Book)
Specs:
Height7 Inches
Length5.4 Inches
Number of items1
Release dateJune 2006
Weight1.653466965 Pounds
Width1.7 Inches
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15. Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science

Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science
Specs:
Height9 Inches
Length6 Inches
Number of items1
Weight0.95 Pounds
Width0.58 Inches
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16. Tequila Mockingbird: Cocktails with a Literary Twist

    Features:
  • Running Press Book Publishers
Tequila Mockingbird: Cocktails with a Literary Twist
Specs:
Height7.25 inches
Length5.25 inches
Number of items1
Release dateApril 2013
Weight0.661386786 Pounds
Width0.65 inches
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17. Cocktail Codex: Fundamentals, Formulas, Evolutions

    Features:
  • [Sleep Headphones & Sports Headband 2 in 1] - Voerou Bluetooth Headband Headphones allows you to listen to your music without having to wear additional headphones, and protect you from being disturbed by your mess hair and sweat. Built-in microphone to let you won't miss any callings.Perfect suitable for gym, workout, running, yoga and other outdoor activities. Ideal for children, college students, dorm life, shared apartments, noisy roommates, snoring spouses and co-eds.
  • [Bluetooth V5.2 Tech] - This sleep headphones can pair with any Bluetooth devices(cell phones,tablets,PC,TVs etc) quicker & easier. 45 feet wireless range, Ultra low-power, built-in rechargeable battery and with a 2 hour charging time provides up to 10 hours of Playing Music or 12 hours of Talking with a 100 hours standby time. Perfect fit Sports or Sleep.Works great for soundtracks, audio books, relaxing sounds and even techno music.
  • [Premium Audio Quality] - Thickness is only 0.25 inch speaker, which is very comfortable for sleepers. True HD HIFI sound featuring latest Bluetooth technology that produce great sound quality,bluetooth can pair with your Smartphones Tablets easily.Compatible with Android and Ios. It is the best gift for family or friends on travel and airplane in Festivals.
  • [Best Sleeping Headphones for Side Sleeper] - Sleep Headband Headphones control module is in the middle of speakers, won’t press the ears, which is very comfortable for side sleepers' sleeping. The ultra-thin flat headphone speakers are comfortable enough to wear while lying down or sleeping on your side. They block out ambient noise without using earplugs that are painful & fall out.
  • [Comfortable Material and Washable] - Voerou sports headphones headband is made of special fabric, compressive on pressure to protect your ears and great breathability.Fabric liner separated from stitching is not defective,it is the place to take out the control module, so you can full wash the headband.
Cocktail Codex: Fundamentals, Formulas, Evolutions
Specs:
ColorGrey
Height10.17 Inches
Length9.57 Inches
Number of items1
Release dateOctober 2018
Weight3.35 Pounds
Width1.06 Inches
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20. The Essential Cocktail: The Art of Mixing Perfect Drinks

    Features:
  • Chartwell Books
The Essential Cocktail: The Art of Mixing Perfect Drinks
Specs:
ColorMulticolor
Height10.3 Inches
Length7.74 Inches
Number of items1
Release dateOctober 2008
Weight2.44933573082 Pounds
Width0.9 Inches
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🎓 Reddit experts on cocktails & mixed drinks books

The comments and opinions expressed on this page are written exclusively by redditors. To provide you with the most relevant data, we sourced opinions from the most knowledgeable Reddit users based the total number of upvotes and downvotes received across comments on subreddits where cocktails & mixed drinks books are discussed. For your reference and for the sake of transparency, here are the specialists whose opinions mattered the most in our ranking.
Total score: 261
Number of comments: 18
Relevant subreddits: 2
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Total score: 88
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Total score: 35
Number of comments: 7
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Number of comments: 5
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Total score: 9
Number of comments: 6
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Total score: 7
Number of comments: 7
Relevant subreddits: 1

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Top Reddit comments about Cocktails & Mixed Drinks:

u/ems88 · 3 pointsr/bartenders

Greetings from Santa Cruz!

I think I may be the perfect person to help you here. My bar staff is about the same size as yours, and I've been doing exactly this and lending out books from my personal collection each month.
Everyone else has had some great answers, so I'll try and bring something new to the table:

How's Your Drink? by Eric Felten is my favorite easy introduction to cocktail culture. It's written by the cocktail columnist from the Wall Street Journal and reads in a very conversational way. Can be finished in one sitting. Quick read that I recommend you have anyone new start with.

The Cocktail Chronicles by Paul Clarke is a relatively comprehensive overview of the current state of cocktails. It is based around recipes, but I wouldn't call it a recipe book as each recipe has a lot of commentary that goes into context and history.

Meehan's Bartender Manual by Jim Meehan just came out and is incredible. His previous book, The PDT Cocktail Book, is an invaluable resource for recipes, and the Bartenders Manual is a complete guide dealing with all aspects of the job.

Distillled by Joel Harrison & Neil Ridley is a good introduction to different spirits and goes chapter by chapter from vodka to whiskey with an overview of production processes and other factors that influence the flavor of the drink.

Straight Up or On the Rocks by William Grimes is a history of cocktails in the U.S. starting with the first use of the word and going through the early '90s. The author is a food writer for the NY Times and the book is very well researched.

The Joy of Mixology by Gary Regan does a good job of explaining how cocktails are related to each other by putting them into families. His taxonomy may be a little odd, and in and of itself is not the last word in cocktails, but it offers a good perspective.

The Bar Book by Jeffrey Morgenthaler addresses technique. It's an opinionated book but he's usually right. Lots of great information. If I were starting off as a bartender and could only read one book, this is the one that would probably best set me up for success.

Vintage Spirits and Forgotten Cocktails by Ted Haigh is based around historic recipes, but each of them has a lot of history incorporated and you also get a good introduction to some of the more obscure ingredients that have come back into fashion recently.

I've reached eight, so I'll stop there. If you would like additional recommendations in the future, please feel free to reach out. I've been collecting bar books for the last six years and have amassed a fair few and even read one or two.

You sound like you're in an enviable position. It's great to have support for making learning a big part of working with food/beverage. Pretty sure I've read a couple of your owner's books and have loved them and found them very useful. It seems like a really great company to work for, as well.

I'd also like to quickly mention Imbibe Magazine, which comes out every two months and is a great way to keep up with what's going on in the beverage world. I keep the most recent couple issues available for my staff to look through.

If there's anything else you'd like insight on related to bringing bar staff into the fold I'd be very happy to help.

u/wastingsomuchtime · 3 pointsr/Mixology

I posted this in another thread so sorry its just a copy paste, but very relevant---


I dont recommend bartending school. i haven't been personally, but you dont need to pay for the education if you work at the right bar. I learned everything while getting paid.

Death and Co makes amazing books to teach and inspire how to make great unique cocktails. The modern classics covers the fundamentals of bar tools and all the philosophy, plus theres a bunch of neat recipes. They also have a codex thats super interesting in that they simplify and break down the origins of most cocktails. Everything is a riff on a classic, in one way or another.

Another one I like is from Smugglers Cove in San Fransisco (i think?) This book touches more into tiki and tropical cocktails, but its a lot of fun and there are plenty of great cocktails without super esoteric ingredients.

On the opposite end of the relax tiki book is this book from Grant Achatz, 3 Michelin starred chef of Alinea in Chicago (hence the pricy book). He also owns bars in Chicago and New York, and have some of the most exceptional drinks I've ever had. He's big on molecular gastronomy, wether its juice filled caviar balls, dry ice used to chill your drink tableside (with lots of smoke) or this tableside infusion. A lot of it is super over the top and not necessary, but for presentations sake its incredible. really innovative and inspiring

Sorry for the lengthy post, but I suggest that if you want to get into cocktails and mixology, find a nice restaurant with a cocktail program. If you're near a big city, try bar backing at a nice cocktail spot or restaurant, it'll help you kind of see things from the outside for a bit and will make it all less daunting.

cheers

u/emtilt · 2 pointsr/cocktails

I totally agree with jonetone. I'm a huge cocktail nerd, and that's my first love when it comes to alcohol, but I totally love wine and beer as well (though I didn't until I started tasting good beers!). The variety in each of those categories is huge, and it sounds like you've barely scratched the surface in any of them. Experiment!

Yuengling is a bland, cheap beer. Most people in most parts of the country drink bland, cheap beer. But beer can be totally full of flavor. Depending on where you live, you might have a big craft brewing scene. I live in Boulder CO where it is huge, for example. If you live in such a place, a great way to try beers and learn to appreciate them is to go to a well-regarded craft brewery's tap room, take a tour, and taste everything they've got. It's tons of fun and usually pretty cheap. If you don't have breweries nearby, find a good liquor store and experiment with a variety of styles. Don't buy just the cheap stuff - like liquor, the cheapest beers aren't that good. Oh, and always pour your beers from the bottle into a beer glass; like wine, you need to be able to smell the beer to taste all of the subtle flavors.

Based on your favorite cocktails, I suspect you also have a ton of room for experimentation there. Seek out a good craft cocktail bar if you live in a major metropolitan area, and pick up a good book on less well known cocktails (like this one).

u/ulfrpsion · 1 pointr/sex

Maybe it's the taste, or your diet is poor. Maybe she hates the texture, or smell or something. Maybe she feels like it would make her slutty or dirty but not in sexy way. A lot of those behavioral response can be changed by slowly exposing the person to the act, or by pairing it with rewarding stimuli (and this goes for practically anything you guys want to try). So, going the slow route, get her to let your cum in her mouth, which she can immediately spit out on to you or wherever is easiest -- just provide quick escape. Then step it up to her keeping it in her mouth. Then try snowballing. Then once she's comfortable with all that, go up to full swallowing. If you choose to go the other route, you've got to turn her on while she's doing the act. Maybe even do something like make drinks from this book first before going full-on load down the throat. But in your creativity, be very rewarding. Compliment her, tell her how hot you find it all, etc. And once you're done, remember to post-sex decompose -- cuddle and reiterate how it made you feel, help her get clean and comfortable, etc. Until you talk with her, you don't know how she truly feels about it, and even then that may not be what it truly is, so expressing your love and attraction to her even after sex is done is almost more important than anything else.

u/BDOCP-091099 · 2 pointsr/IAmA

1 - There are bartending schools, but I never went to one, and never worked with a bartender who did. On the job training and experience is the best way to go.

2 - Started at 19 as a "bar back", which is basically a bartenders assistant. You refill ice, stock beer and glasses, etc. Not glamorous but it gets your foot in the door.

3 - Your tips largely depend on where you work. If you're in a decent sized town with a college, you can usually do pretty well. I tended bar in Charleston, SC for a good while, at a pretty popular restaurant/raw bar downtown, so it was fairly easy to pull down $300 a night. I was earning $10 an hour on top of that.

4 - The best thing outside of the money, in my opinion, was how fun it was. I was pretty shy when I started my food and bev career, and this helped me overcome a lot of anxiety. Worst part was difficult customers. Waiting tables, you just get your manager to handle an asshole. Tending bar, the asshole is often drunk, and you are usually on your own to handle it (sometimes you have another bar tender to help, but you really don't want it to even come to that). Fights are more prone to happen when people are drunk. It ruins the atmosphere for everyone, and can cost you money.

5 - My best advice is to start with waiting tables (if you already haven't). If you are looking to be a bartender at a bar (as opposed to a restaurant with a bar), then you'll probably have to start as a bar back if you have any kind of food and bev experience. In my experience, restaurants prefer to hire from within for bartenders, by promoting a server to that job. They usually only hire bartenders from the outside when they have tons of experience. Bars are the same way. Without experience, it's hard to get the job.

It's a very rewarding and fun way to make good money. So if you have an interest, I say go for it. I can't really give to much advice on how to get into it, because I don't know what your experience level is. If you have none, then hit up some local restaurants and try to get a bar back position. It's a pretty easy job, and if you pay attention and ask questions, you can learn a lot, while building a rapport with the customers and other bartenders. That'll come in handy when a bartender calls out sick and you get the chance to fill in.

Anyway, good luck.

Edit - Oh yeah, another pain in the ass is learning when to cut someone off. It's tricky, because you want that tip money, but you don't want to send a customer out on the road when they can barely walk.

Double edit - You should also pick up a copy of Mr Boston: Official Bartenders Guide.

u/jakevkline · 1 pointr/52weeksofcooking

The piece of equipment that I decided wasn’t being used enough in my kitchen is my mandolin. I got it in a 4 blade set from Oxo. In order to really delve into it, I decided to make 3 dishes which featured the mandolin. First, I decided to make these mini-potatoes Anna. These were really easy and incredibly delicious. The paper-thin potato slices were melt in your mouth bites of deliciousness. I next wanted to make some kind of chip, but didn’t want to use potatoes again. Instead, I made these baked beet chips. I liked them because I didn’t have to fry anything. They took way longer than expected to crisp up (like 30 minutes or so) but ended up tasting a lot like potato chips with a slightly earthier flavor. Finally, for my main course, I wanted to make something with zucchini noodles. I have been trying to make more vegetable dishes and this seemed like a great opportunity to try this out. I went with this zucchini lasagna recipe. I did make a number of changes to the dish, as suggested by many of the commenters. To start, I added a couple cloves of garlic into the onions. Instead of a 28 ounce can of tomatoes, I went with a 15 ounce can, and then started adding things. I added a handful of minced sun-dried tomatoes, an 8 ounce can of tomato sauce, a squeeze of tomato paste, a squeeze of chili pepper paste, and a large splash of the pasta sauce I had in my fridge. I also added some parmesan and mozzarella to the ricotta layers and topped the thing with some mozzarella. This was delicious and I will definitely be making it again in the future.


For my MetaTheme, I wanted to finally use the Boston Shaker that I have had in my bar cabinet for a couple of years now. This also let me use another piece of underused equipment, my Hawthorne Strainer. Because I was going to use the shaker as my theme equipment, I needed a cocktail that really featured the shaker. In my mind, that means a cocktail with an egg white in it (which needs a dry shake). I decided to go with a Whiskey Sour because it is one of my favorite drinks, when done well, and I somehow haven’t done it in the 93 weeks I have been making cocktails to go with my theme dishes. I had to crack out two different books for this one. I used Liquid Intelligence for the recipe but needed my Bar Book to learn the technique behind using a Boston Shaker. This was a great recipe with the right balance of sweet, sour, and smokey.

u/lothlin · 5 pointsr/bartenders

Do yourself a favor and buy these books, they've got some very good basic stuff.

The Craft of the Cocktail - Dale Degroff

The Joy of Mixology - Gary Reagan

Vintage Spirits and Forgotten Cocktails - Ted Haigh

The Dale Degroff book isn't huge but it has some super solid information (and Degroff is just about the most down to earth but still crazy knowledgeable dudes that's around.)

The Gary Reagan book has a great section that breaks down a ton of different drinks by drink families and can really help you understand why things are constructed the way they are. IE - A sidecar and a margarita are both daisies, except a sidecar is cognac and lemon juice whereas a margarita uses tequila and lime. Or, basically how using the base of a spirit, a sweet, and a sour gives you a ton of different cocktails (Rum, lime, simple - Daiquiri. Whiskey, lemon, simple - whiskey sour. Gin, lime, simple - gimlet. Switch out the lime for lemon, put it in a tall glass and add soda water, and you get at tom collins. etc...) Basically its all super useful information and once you understand the whys and hows of construction it can allow you to either make shit on the fly, or more easily remember common proportions.

The Ted Haigh book is just kind of neat to have and has some weirder, not-so-standardized cocktails that some people may sometimes ask for. Think Singapore Sling, Blood and Sand, Vieux Carre, Fogcutter, French 75, etc. There's also a heap of neat old cocktails that NO ONE asks for anymore, and a couple of the recipes are out of date (The Aviation recipe is an old one, there was a period where creme de violette wasn't available and this book was published before it became available again BUT I DIGRESS that's more than you're probably looking for anyway.)

I could post some more if you really get down into nitty gritty neat stuff, but I'm a nerd for using historical knowledge to round out my skills, so I could actually go on for pages with recommendations.

Edit: All that said, if you just get one, get the Joy of Mixology. Its got a chart, it'll tell you what you need if anything weird comes up, but honestly, if its a pub you're probably not going to have that many issues.

u/HeyNow_HankKingsley · 7 pointsr/cocktails

It all depends on what you're looking for. If I had to go for one general book to start out with it'd probably be The Essential Bartender's Guide - great intro with some history, as well as discussion on what different types of drinks are, etc. Good Jack-of-all-trades book. As you get a little deeper, the standouts for me are Vintage Spirits and Forgotten Cocktails, Bitters, Imbibe!, and Punch. Vintage is a great resource to get an idea of what's been done (and lost) over the years, and is a great place to learn about what types of flavors work well together, plus there's a great blurb about the history of the drink with each recipe. Bitters is pretty self explanatory, but it has a nice intro to cocktail history, and s ton of great recipes, both new and old. Really interesting to see how slight tweaks in the bitters used (Fourth Regiment vs a Manhattan, for example) makes a huge difference in the ultimate product. Imbibe and Punch are simply brilliant history lessons, with a few recipes thrown in for good measure. Cheers!

u/trbonigro · 1 pointr/bartenders

They teach you the "easy way", and by easy way I mean using sour mix and taking shortcuts like that. There are plenty of good resources online and amazing cocktail books you can buy that have the original recipes for classic cocktails, as well as the proper way to do things behind the bar.

Learn from reputable sources and from good bartenders. If you're interested here's a couple good reads:

u/knoppix47 · 2 pointsr/cocktails

Depends,
if your friend has some of this stuff i wouldn't gift a set but individual parts. If your friend has nothing of this its a good start. I started with a similar set.
I don't like the labels on the glas. Doesn't look clean. But it may be helps.
If your friend has some of the stuff go for one quality addition instead of a whole set. For example:

u/Anamanaguchii · 3 pointsr/bartenders

I am 100% all for the pursuit of knowledge behind the bar. I believe it's a great way to show initiative to get behind a craft bar, elevate your cocktail game, and just to learn something cool. Feel free to message me if you have questions on where to get started, what to do after you've read some of these books, what to expect when you're working your way up, etc. I'd be more than happy to lend some helpful advice!

Here are some of the books I'd recommend:



"The Bar Book" by Jeffrey Morgenthaler

I'd start here if you're interested in and are brand new to craft cocktails. Morgenthaler's Bar Book is threaded with great insight on what and why certain techniques are used behind the bar and is riddled with beautiful photography.

"Imbibe!" by Dave Wondrich

Hands down, the first book you should read if you want to get into the lore behind craft drinks. It opens up with the story of our great forefather, Jeffrey Thomas, and then continues to discuss the various eras of bartending and what they represent, as well as the drinks within those eras.

"Craft Cocktails at Home" by Kevin Liu
If Bar Book is your high school Geometry, Liu's, "Craftcocktails at Home" is your college Linear Algebra class. Provides you with hard science on what exactly going on in the glass if we shake VS stir or the happenings in an egg-based drink. Awesome read.


"How's Your Drink" by Eric Felten

Felten runs through history and entertains with stories behind some of the biggest drinks in cocktails. Did you know the Vesper (a vodka/gin Martini hybrid of sorts) was created in a Jame's Bond book and was named after the sultry villain? That President Theodore Roosevelt loved himself a good mint julep and even had his own mint bed to supply himself plenty when he wanted one? Fun read.

"Drunken Botanist" by Amy Stewart

Alcohol is derived from things. This is the best book that talks about those things. Agave, Juniper, Barley, Cinchona Bark. Understand the drink from a Botanist's point of view.


"Bitters" by Brad Thomas Parsons

Bitters are an incredible way to add both aromatics and flavor into a cocktail. This book will help you not only understand what they are and what they do, but will kickstart your own bitter brewing process if desired. Homemade Orange Bitters kick ass.

Barsmarts

Last but not least, Barsmarts is a great online tool to help rundown the basis of what we with cocktails. It goes through the various spirits, a brief look at cocktail history, and even has a "drink builder". Definitely worth the $30.

u/lostarchitect · 2 pointsr/bartenders

Here's what I'd buy if getting a home bar set up quickly with good stuff but not spending a ton.

Beefeater gin, Tito's vodka, Angostura 7yr rum or Barbancourt 8yr, (I don't know tequila, sorry), (don't get TN whiskey) Old Grand Dad Bourbon (get the 100 proof if possible), Rittenhouse Rye, Johnny Walker black scotch (JW black is very middle of the road, but I'm assuming you are not an accomplished scotch drinker), (I wouldn't bother with Irish Whiskey unless you particularly like it, and definitely don't bother with Canadian).

You should also get: Angostura bitters, Orange bitters, sweet & dry vermouths (Nolly Prat is fine). You may want to consider some liqueurs that are common in cocktails, such as Contreau (needed for Margaritas), Campari (Negronis), Absinthe (Sazeracs), etc. I always have a bottle of green Chartreuse, but it's not cheap. You will also want limes, lemons and oranges for garnishes and juice. You will need sugar, you can usually use cubes or you can make a simple syrup. Keep the syrup and the vermouths in the fridge. If you don't have one, you may want a basic bar tools set.

I would recommend getting The Bar Book to learn techniques and some good recipies as well. Start with classic cocktails, learn them well, and go on from there: the Old Fashioned, the Manhattan, the Martini, the Daiquiri, etc.

Good luck!

u/ajcfood · 3 pointsr/cocktails

This post came at a perfect time for me: last week my friend and I had a cocktail taste test. We decided to focus on the Aviation.

The point was to make the same cocktail using two different recipes. I have tons of books, but I decided to pit the recipe from from the reference book Mr. Boston Official Bartender's Guide. It is the recipe I've been using to "impress" friends for the last two months. That recipe goes like this:

2 oz. gin

1/2 oz. maraschino liqueur

1/4 oz. lemon juice

1/4 oz. creme de violette

It was good. Refreshing. Unique tart bite. A floral cooling sensation. But it was missing something, it tasted more bitter than I was used to at the bars I went to.

But then I got the Death and Co. book for Christmas, and man is it great. So I decided to use their recipe to go against the one I was using, and it goes like this:

2 oz. Plymouth gin

1/2 oz. Luxardo maraschino liqueur

1/2 teaspoon creme yvette

3/4 oz. lemon juice

1/4 oz simple syrup


This recipe seems very different. And guess what? The Death and Co. recipe was MILES better than the one I was using before. Everything blended together so well! It tasted fantastic. It just goes to show how different measurements and the simple addition of simple syrup go a long way.

I hope to try this test out with different cocktails soon. OP, where did you get your recipe?

Also, I checked the Savoy Cocktail book, and here is there recipe:

1/3 lemon juice

2/3 dry gin

2 dashes maraschino

!!

That's it! No violette anything! Even Esquire doesn't use any creme de violette.

I found a very interesting blog post (from a post in /r/cocktails actually) of the history of the Aviation that is worth a read.

Here are some pics of our lab:
http://imgur.com/a/cvMUV

The point is to play around with the same recipe until you really feel it is outstanding.

EDIT: Shameless plug: https://obedientingredients.wordpress.com/2015/01/14/cocktail-measurements-matter-the-aviation/

u/mleonard31 · 2 pointsr/bartenders

Vodka: Svedka 14 dollars or Reyka 20 dollars

Gin: New Amsterdam 12-15 dollars

Rum: Don Q 13 dollars

Tequila: Piedra Azul is super cheap (15 dollars) 100% blue agave choice of blanco or reposado for the same price. Esplon is really good too and only 6 more dollars

Bourbon: Buffalo Trace or Jim Beam are both solid choices around 20 dollars

Rye: Old Overholt 20 dollars

Vermouth: Martini makes solid super cheap affordable for both sweet and dry together your looking at maybe 15 dollars

Triple sec is key eventually you'll want a better orange liqueur.

Peach Schnapps is another staple

get yourself some bitters, angostura, orange, and peychauds first then get the more obscure stuff later

get a couple juices: cran, orange, pine
get a few sodas: coke, sprite, tonic, soda

Keep adding stuff here and there. Eventually, you'll have a solid collection... Unless you drink your product faster than you add product.

Also highly recommend getting yourself some books. http://www.amazon.com/Joy-Mixology-Consummate-Guide-Bartenders/dp/0609608843
The Joy of Mixology by Gary Regan has some solid advice for getting started as a professional bartender and is full of recipes.

Good luck my friend!

u/drchickenbeer · 6 pointsr/Mixology

You said that you do not want a paid bartending gig, and that's good, because very few places will hire a person from bartending school, ANY bartending school. Those schools are a rip off.

But, you said that you just wanted to learn some bartending skills. You're in luck because that's easy . Pick up some good books on bartending and read them, make drinks, and share those drinks with your friends.

Jeffrey Morganthaler just put out a really good book on the craft of bartending, and I highly recommend it ( http://www.amazon.com/gp/aw/d/145211384X?pc_redir=1405569504&robot_redir=1). Read this first.

Look at how much money and time I just saved you! Plus, you'll learn a lot more useful information.

Good luck!

u/sistermercy · 1 pointr/RandomKindness

These are sort of simple pleasures, but I woke up for the first time in two months not in pain from a rheumatoid flare up, and next to someone I love in a house that I can call my own. The sun is shining, it's spring, and my puppy is dozing at my feet. I don't have much, but I'm grateful for what I have.


Something I'd love for my bedroom:
http://www.amazon.com/gp/aw/d/B001IBE3RQ/ref=mp_s_a_1_11?qid=1395674116&sr=8-11&pi=AC_SX110_SY165_QL70

A bit more than ten, but something super cool that's been living in my wish list for a while:
http://www.amazon.com/gp/aw/d/0762448652/ref=aw_ls_4_6?colid=NZLXLT6PSSIE&coliid=I1CXSC5ZQG1TKO

u/CityBarman · 18 pointsr/bitters

Your options vary from 40 - 95% ABV (vodka, Everclear/NGS and other spirits as well). Your choice will depend on several factors:

  • Availability. Some only have access to a max 75.5% (151 proof) spirits.
  • What you're extracting. Generally, the higher the ABV, the faster and more complete the extraction. Certain components, like black tea or coffee, may overextract and be too tannic for your liking @ higher ABVs.
  • Do you want to macerate for one week or six? Timeliness sometimes matters. Also, certain components will give up some aromatics completely in a longer infusion, while leaving unwanted characteristics behind.
  • Desired final ABV, if this matters to you.

    I generally tincture with a base of 80% 151 proof spirit and 20% lower proof spirit(s). This yields me a base @ 60 - 68%. Given a base in this range, when tincturing is complete, I can usually expect a batch of bitters around 50% ABV. Just where I like 'em. I tend to extract components individually and blend a final bitters. For fresher components (read: with higher water content), like fresh citrus peels and herbs, lean closer to a 68% base. For dried components, like spices, lean closer to a 60% base. With a 60-68% base range, I can normally control the extraction process entirely with time. I can overextract if I want to, or be more controlling with less time.

    I hope this makes sense.

    I highly recommend Mark Bitterman's Bitterman's Field Guide to Bitters & Amari. At <$9 for the epub version, it may be the best resource currently available. I also recommend Brad Thomas Parson's Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas.

    ~Good luck!
u/FerretTheBeer · 2 pointsr/beer

A great book for info on aging beer, best practices and what to expect at different stages of in the aging process, is "Vintage Beer" (Amazon) by Patrick Dawson. He has a section on classic beers to age and when it's best to open them. There's not specific info on DFH 120 but there is a section on Sierra Nevada Bigfoot Barleywine, which is a pretty intensely hoppy interpretation of the style, similar to 120. The tasting panel in the book says bottles as old as 4-5 years are optimal while bottles up to 8-10 years are good but less complex. So, I'd expect good things with your 5-year old 120.

I agree with u/TheyCallMeJDR, chill for 24 hours and set it out for a bit before you serve.

Cheers

u/elaifiknow · 3 pointsr/orangered

> Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties.
> Like fine wine and cheeses, the taste of semen is complex and dynamic.
> Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants.

Edit: Now Amazon is recommending this and this to me. Lovely.

u/NintenTim · 2 pointsr/Mixology

So I'd like to plug David Wondrich's Punch as good place to start if you want to do something creative that really involves the craft of punchmaking, which, at least according to Wondrich, is antithetical to how we make cocktails. If you just want a great recipe, I have to recommend his iced tea rum punch, it's in the book and also outlined in this promo article. It's quite tasty, easy to modify (Bourbon works great) and very easy to scale. Try it out on a weekend and then repeat the recipe for the wedding at a grander scale. Be warned though, it's easy to drink and includes a fair punch of caffeine. I've had a rough night or two due to this one.

u/MorBrews · 2 pointsr/Homebrewing

I loved how to brew and the complete joy of homebrewing, but I think that another great book really underestimated is Mosher's Mastering Homebrew. It's a great book, with lots of informations but written and displayed in a very fresh and simple way.
And every beginner have to read this https://www.amazon.com/Tasting-Beer-2nd-Insiders-Greatest/dp/1612127770, in order to understand what you are brewing or drinking. The sooner you start to develop your taste and your judging skills the best

u/diablodow · 1 pointr/Homebrewing

aroxa kits are a great way to get to know off flavors but you'll want some friends to help cover the price.

As for getting sensory experience, just go out and smell / taste things. this book was a really good starting point for me. My most useful sensory training was to go to the store and pick out your favorite beer and buy some of the foods that beer uses as flavor descriptors. For example, I grabbed an IPA and grapefruit, apricot, oranges, and something piney. Smell the fruits then smell the beer and start to make those associations.

u/chip8222 · 8 pointsr/Mixology

Here are a few must haves-

  • A good shaker (I like this one.)
  • Lots of ice. Plan a day ahead. Nothing will kill your mixing session like running out if ice.
  • Fresh lemons and limes. No exceptions. Ever.
  • A good jigger. You can't eyeball everything. Some recipes call for as little as 1/4 oz.
  • Some simple syrup. You can make it in your microwave. Heat equal parts sugar and water to a simmer. When the mix turns clear, your good to go. Cool it in the fridge, stick it in a bottle and serve.
  • Good, fresh vermouth. If your vermouth has been out on a shelf for a year, pitch it. Go buy fresh bottles and store them in the fridge.
  • Cointreau. Don't skimp on this one. Shitty triple sec makes shitty cocktails. This is crucial for Sidecars, Margaritas, and countless other classics.

    The two books should help you get started:

  • Vintage Spirits and Forgotten Cocktails
  • The Fine Art of Mixing Drinks

    Bang for your buck bottles:

  • Cruzan Estate Light Rum
  • Appleton Estates Gold Jamaican Rum
  • Myers Dark Jamaican Rum
  • Beefeater Gin
  • Old Grandad Bourbon
  • Elijah Craig 12 year Bourbon
  • Famous Grouse Blended Scotch
  • Sauza Hornitos Tequila
  • Lairds Applejack (Apple Brandy- substitute for Calvados)
  • Boyd and Blair Vodka (about $30 bucks a bottle, but its the best vodka on earth.)

    One Recipe for you to try:

    The Scofflaw

  • 1 1/2 oz Rye or Bourbon
  • 1 oz dry vermouth
  • 3/4 oz fresh lemon juice
  • 3/4 oz real pomegranate grenadine. (DO NOT USE ROSE'S!!!)

    Shake over ice and strain. Garnish with lemon peel.
u/PuckDaFackers · 7 pointsr/bartenders

Are you just bartending casually at home or are you looking to do it as a job in the future?

Jefferey Morgenthaler's book is great:https://www.amazon.com/Bar-Book-Elements-Cocktail-Technique/dp/145211384X

You'll want to get a jigger, I recommend oxo's graduated jigger, a barspoon, a mixing glass, a strainer, a set of shaker tins (get a small and a large, and seriously splurge for koriko not the other bullshit)

Those are all of the essentials, beyond that everything is fairly unnecessary but there are tons of other things you can buy. I guess a vegetable peeler could be handy for peels but you can just use a sharp paring knife for zest garnishes.

For glassware you can spend as much or as little as you want, depending on how much you care about appearance. When I first starting making drinks at home I had glasses for every variety of drink. I still have those glasses, but basically use these for everything, regardless if it's shaken stirred or whatever. Gimlets taste delicious out of them, manhattans taste delicious out of them.

One little handy thing I've found is these seagram's bottles. Buy a 6 pk of the little glass club soda bottles. Once you use the soda, rinse them out and they're perfect for storing syrups, juices, etc. Plastic caps won't deteriorate like metal will in other styles of bottlees. They're short so they fit in weird parts of your fridge, hold enough syrup for plenty of drinks, etc etc.

u/lunaranders · 3 pointsr/cocktails

I don't really have any specific rules, per say, other than drink what you like. If you read enough around here, you'll notice that vodka doesn't exactly get put up on a pedestal by many. I personally find I use gin in almost any situation that calls for vodka so I don't really sweat which brand I have in the house (currently Tito's).

As for tequila, it's not so much about avoiding gold tequila (my house tequila is the lunazul reposado which is a gold tequila), it's making sure that you're using a quality 100% de agave tequila. Most brands that produce tequila this way will let you know somewhere on the label, but brands like espolon, lunazul, milagro are all safe bets. Otherwise, they're making the tequila from some percentage neutral grain spirit (typically distilled beet sugar) and adding tequila flavoring.

Read around here and on specific spirit subreddits to get further recommendations. I also recommend picking up a beginners cocktail book to give you an idea of which elements of your bar to stock first and prioritize what to buy later. 12 Bottle Bar focuses on what bottles to buy to make an array of classics. Bar Book is more focused on helping shape your technique and palate.

u/reroll4tw · 9 pointsr/cocktails

David Wondrich's Imbibe! is one of my favorites. Not only does it go into a lot of detail about the cocktails but there is also a really nice chunk of history, legend, and anecdotes. Definitely an entertaining read and some great recipes.

u/BklynMoonshiner · 2 pointsr/cocktails

Everything said so far is a solid backbone.

One thing I might suggest is to stick with the classics for a while, sip as many as you can. Negroni, Manhattan, Old Fashioned, Improved Whiskey, Last Word, Aviation. Once you master the form you can play within the form. Like Jazz.

Also, I'm surprised no one has mentioned David Wondrich. Go buy Imbibe! and steep yourself in the rich tradition and classics.

EDIT: Whoops! Someone did mention Wondrich's column in Esquire. Might I recommend an Esquire subscription? Beyond Wondrich writing on cocktails and drinking each week, it is the quintessential gentlemen's mag. The greatest writers of every generation have been found in its pages.

u/Waffle_Maestro · 2 pointsr/OutOfTheLoop

I'm not sure there's going to be a concrete answer for this.

Mostly it's just because of a change in drinking tastes in the last five years or so. A lot of cities are seeing a reemergence of the classic American cocktail. As the Millennial generation continues to age (graduate school, settle into work, explore social bar scenes), many are less interested in two ingredient collins drinks and more interested in craft cocktails. Because of this desire for more "artisan" drinks, there has been a growth in craft beers and liquors. We're seeing more and more small batch gins, whiskeys, tequila, vodkas, etc. With this growth comes clubs, and conventions where craftsmen, brewers, distillers, and hobbyists can get together to share knowledge and have a good time.

If you're interested in cocktails there are resources like The Savoy Cocktail Book, [The Bar Book] (http://www.amazon.com/gp/product/145211384X/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1), and The Drunken Botanist.

Most of my knowledge comes from an interest in cocktails after years of working as a server and more recently as a bartender.

u/motodoto · 1 pointr/bartenders

If you are totally brand new, I have a few suggestions.

https://www.amazon.com/12-Bottle-Bar-Bottles-Cocktails/dp/076117494X

Pick up this book, and learn from it. Also pick up this book:

https://www.amazon.com/Bar-Book-Elements-Cocktail-Technique/dp/145211384X/ref=pd_sbs_14_img_2?_encoding=UTF8&psc=1&refRID=AWBB1DE7J6W0H2V65PNJ

Both excellent primers to recipes, technique, and ways to think about cocktails in general. The first is more of a home guide so you can more cost effectively stock a home bar and practice at home. The second is about perfecting technique and the recipes inside are amazing.

As far as most popular drinks...

Martini, Old Fashioned, Cosmos, Long Island Iced Tea, Margarita, Negroni, Mojito, Mai Tai, White Russian, Moscow Mule.

Just off the top of my head.

u/Soulforge117 · 3 pointsr/Whiskyporn

Here are the ones I really like and recommend (in order of importance to me):

Absolute must buy (this is my go-to for most occasions): PDT

Great for groups of cocktail enthusists and people who just want something delicious: Craft Cocktail Party

Foundational book from the man, the myth, the legend (Dale Degroff): Craft of the Cocktail

Great summer drinking with bitter aperitifs as the base: Spirtz

u/takido · 2 pointsr/cocktails

I took this one from "Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas" by Brad Thomas Parsons.

  • 2oz Bourbon (I used Basil Hayden's)
  • 2 tablespoons of Scuppernong or Muscadine Jelly
  • 3/4 oz Lemon Juice
  • 1/4 oz Simple Syrup
  • 2 dashes of Fee Brothers Whiskey Barrel-Aged Bitters
  • 1 egg white

    Dry shake to emulsify egg white, add ice, and shake to chill. Double strain into a cocktail coupe.

    I'm not a very big fan of whisky, but trying to expand my repertoire, this drink is sour, sweet, and all around a very balanced cocktail. Absolutely delicious. If you haven't picked up some Fee Brother's Whiskey Barrel-Aged Bitters, go buy some, they are amazing.
u/We_Real_Cool · 2 pointsr/vancouver

First of all, what you want to learn to make are Classic Cocktails - drinks that you can make from ingredients you can just go out and buy. I highly recommend this: https://www.amazon.ca/Death-Co-Classic-Cocktails-Recipes/dp/1607745259/ref=sr_1_1?ie=UTF8&qid=1503960451&sr=8-1&keywords=death+%26+co

Also, if you are a regular you can sometimes ask your favourite bartender for the recipe of ONE of your most loved drinks. For this I owe much to David Wolowidnyk https://twitter.com/drinkfixer?lang=en for keeping me in Mai Tai heaven all summer long!

Good Luck!

u/ODMBitters · 4 pointsr/bitters

Welcome. This sub is pretty quiet. I would suggest checking out r/cocktails. LOTS of info over there. I make my own bitters, amari, and liqueurs and there are 3 main sources of information I consider “must have”

  1. Bitters, by Brad Thomas Parsons

  2. The Field Guide to Bitters and Amaro, by Mark Bitterman

  3. The DIY vs Buy series by Marcia Simmons on Serious Eats

    Good luck, and share your adventures on r/cocktails. Cheers!
u/HerpDerpinAtWork · 11 pointsr/cocktails

Dude, that's fantastic news. This comment immediately got me subscribed for updates.

Some other source recommendations off the top of my head...

Tiki drinks:

u/MaybeMaybeNotMike · 1 pointr/bartenders

Yeah dude, I totally get it - this shit adds up. The Hawthorne is part of the kit already and you don’t really need the muddler unless you wanna make certain very specific drinks. If you do decide to get one, though, just get one that doesn’t have teeth on it. Look for a flat muddling surface. This is the other type of strainer you want, and you definitely want both kinds because they’re often used together.

I haven’t used this one myself so I don’t have personal experience but I’ve heard good things. Barfly’s kit doesn’t include a mixing glass but mixing glasses aren’t truly necessary. We use them sometimes at work because they look nice, but Dave Arnold (if you’re not familiar with him - he’s a very well respected bartender/writer) says he prefers just stirring in a tin anyway and that’s what I do at home. Plus with the Barfly kit you don’t have have CK’s crazy shipping fee. They carry great products so I usually just suck it up, but fuck that $10 shipping.

If you’re gonna have a little room left in the budget with the Barfly kit, and if (I think you said) she’s brand new to the game, it may not hurt to grab a book too for a little guidance. This one is excellent for starters.

u/josephtkach · 5 pointsr/cocktails

Dear Refined Chef,
The drinks on your site are disgusting. Please read some David Embury or Gary Regan and then get back to us. We want to like you, and we applaud you for your efforts, but you are trying to get us to drink equal parts of grenadine, peppermint schnapps, and vodka. Your instructions for making a Pimm's Cup neglects to mention the cucumber and lemon wheels, (though they are pictured) and the addition of soda. Your fourth of July drink was just a disaster.

Your other drinks range from the cloying [blackberry martini] (http://www.refinedchef.com/recipes/drinks-and-cocktails/a-blackberry-martini.php) to the surreal wild blueberry daquiri, in which you suggest rimming a glass with egg white and fine table salt before filling it with blended soda water, blueberries, and coconut cream, rum optional.

I will admit, it's not all bad, as I was able to find the classic Mary Pickford, though I found your instructions to be lacking. You list "house-made grenadine" among the ingredients, but you don't bother to specify how one would go about making grenadine. You could at least link to Morgenthaler or something. It is obvious that you copied the ingredient list from a bar menu without even bothering to consider its nuances.

In short, please strive to become more refined before you go cheffin' around here.

Love,
Joe

u/rectumbreaker · 2 pointsr/TBI

XD. You should read about people who put all of their semen into a 2 liter bottle and cultivate it. It's a 1 and a half year process, they mix like sugar and stuff and add yeast and let it ferment and then drink it as alcohol or add it to vodka. By the way.
http://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
The best part is that there are used books. :D. Happy cooking.
P.S More treats from the same author.
http://www.amazon.com/Semenology-The-Semen-Bartenders-Handbook/dp/1482605228/ref=pd_bxgy_b_img_y

u/snapetom · 6 pointsr/cocktails

Imbibe is a good history lesson.

The American Cocktail from Imbibe! magazine is great and just came out. A lot of stuff from the current movement.

A gift subscription to Imbibe itself would also be very welcomed.

DeGroff's The Essential Cocktail is a beautiful book.

Ted Haigh's Vintage Spirits and Forgotten Cocktails is one of the early books of the cocktail revival. Still essential.

u/rumscout · 17 pointsr/cocktails

Can't believe no one has said The Bar Book by Jeff Morganthaler, aka /u/le_cigar_volante

From the official Amazon description: Written by renowned bartender and cocktail blogger Jeffrey Morgenthaler, The Bar Book is the only technique-driven cocktail handbook out there. This indispensable guide 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, ranging from juicing, garnishing, carbonating, stirring, and shaking to choosing the correct ice for proper chilling and dilution of a drink. With how-to photography to provide inspiration and guidance, this book breaks new ground for the home cocktail enthusiast.

Here's some high praise from a mutual friend:
"...my favorite drinks book of the year is The Bar Book: Elements of Cocktail Technique. Mr. Morgenthaler, a well-regarded Portland, Ore.-based bartender and blogger, notes that a great cocktail requires a combination of three elements: recipe, ingredient and technique. He admits that the first two have been well-plumbed in existing books, then lasers in on the third. Just learning how to make his ingenious but simple "MacGyver Centrifuge" with cheesecloth and a salad spinner to filter fruit juices is nearly worth the cover price." - Wayne Curtis, The Wall Street Journal

u/Atticus_907 · 3 pointsr/cocktails

I've been there on a few occasions and liked it so much, I ordered their book. Great stuff. I highly recommend both the the bar and the book. Thanks for sharing.

u/TGuy13 · 2 pointsr/torontocraftbeer

If you're interested in starting to cellar beer there is a great book out called the Vintage Beer Taster's Guide. I've been cellaring for a year or so now, since reading it and everything I read has been helpful. I've also got a bottle of Epiphany that I'm going to save for a year or so, although I may be tempted to bring it out before if I get impatient as the bottle I've had already was wonderful.
http://www.amazon.ca/Vintage-Beer-Tasters-Guide-Improve/dp/161212156X

u/SurferGurl · 10 pointsr/food

i tended bar for years and only made one sidecar -- when i was first learning and had to know how to make frau frau drinks. nobody ever ordered a sidecar, but i sure made a lot of pink ladies, brandy alexanders and -- as somebody mentioned above in this thread -- stingers.

i love old fashioneds but, like you, i won't order one unless i know i'm going to get a good drink. for a long time, it was hard to find an orange slice in a bar.

every bar (and i argue every bartender -- and probably anyone who likes a good drink) should own a copy of Mr. Boston: Official Bartender's Guide. ten bucks, such a deal!

u/nabokovsnose · 7 pointsr/cocktails
  • Bitters, in this order: Angostura, Peychaud's, Orange (I like Regan's).
  • A great cocktail book. I like these two a lot. There are many others. Pick one that piques your interest.
  • A bottle each of sweet and dry vermouth, kept refrigerated and sealed with a vacuum cork. I like Dolin, if you can find it. You can get into other aperitif wines later -- Cocchi, Dubonnet, Punt e Mes, etc. -- but start here.

    With these elements in place, plus some groceries like fresh fruit (limes, lemons, orange, etc), sugar (remember simple syrup is 1 part water 1 part sugar), and soda water, you'll be able to make old fashioneds, rickeys, collinses, manhattans, and dozens of other cocktails.
u/Kegstarter · 7 pointsr/Homebrewing

I've read Designing Great Beers and it's a great resource as a style guide, but it leans much more towards the empirical side when it comes to explaining things. If you're looking for something a little more scientific and data-driven there are some other really good options.

Suggestions:

  • The Brewing Elements series: Water
    / Yeast
    / Malt
    / Hops - Very specific and science driven focus on each element.
  • American Sour Beers - Mostly focused on sour beers, but gets really deep into the scientific aspects of it all (bonus: written by /u/oldsock).
  • Vintage Beer - Data-driven resource on the science behind long-term aging.
u/deathbeforeupvote · 2 pointsr/drunkvapes

I figure you guys and gals should be reading more than the ABV content on your beer labels and your latest ticket for public intoxication, so I am sharing three downloadable and free ebooks about beer.

I have linked Amazon's page for each of the shared books.

Beer Tasting Quick Reference Guide

Beerology: Everything You Need to Enjoy Beer...Even More

Vintage Beer: A Taster's Guide to Brews That Improve over Time

If you are unable to download from Dropbox folder, please let me know, so I can fix it.

u/LtDarthWookie · 1 pointr/bourbon

My wife recently got me this book and I've really been enjoying it. It goes through the science and history of whisky and what generated the flavors as well as how you can do your best to be able to taste them. I'm about 1/3 through the book and really enjoying it.

u/anmoyunos · 32 pointsr/sex

Someone else has posted a link to it already but here you go. I'm happy to make you a drink or cook dinner for you any time you like- my friends don't let me anymore.

Semenology - The Semen Bartender's Handbook

u/powerlloyd · 2 pointsr/cocktails

First step, get some books!

The Craft of the Cocktail

This is a great beginning book. It's got the right advice, and all of the recipes are spot on. This book will keep you busy for a very long time, as well as teach you the proper way to make each drink.

If you start to get really serious about drink-making, check out:

Imbibe! by David Wondrich. It is remarkable in its authenticity and attention to detail. As interesting as it is, it is more of a history book than a recipe book, so it may be hard to swallow for those less passionate about where the classics really came from.

Aside from that, things to keep in mind:

  • There is NO substitute for fresh citrus juice.
  • The classics are classics for a reason. Try a recipe out before you decide to tweak it (sweeter, more booze, ect.)
  • Get a jigger! Measure stuff out! You'll be glad you did.
  • Have simple syrup on hand. Sugar dissolved in water, equal parts.

    And, if nothing else, try this.

  • 2 oz Sazerac Rye Whiskey
  • 3/4 oz Fresh Lemon Juice
  • 3/4 oz Simple Syrup
  • 1 Fresh Egg White (just trust me)

    Put it all into a shaking tin, and shake without ice. Add ice, shake, and strain into whatever. A mason jar is preferred. A lot of people get turned off by the egg white thing, but it will change your life.
u/BullsLawDan · 1 pointr/AskWomen

I got this book as a gift a while back and it's wonderful. It's really given me some good "go-to" mixed drinks. It separates the drinks by style, and somewhat by the "base" drink, so if someone gives you an idea of what they like, or if you know you want a certain type of drink (cocktail, old fashioned, shooter, margarita, etc), you can get some ideas.

I even use it to find nonalcoholic drinks for my kids.

u/achosid · 1 pointr/Homebrewing

I haven't done cocktails, but I've pulled sodas from the same tap system as my beer.

It will go better if you have a regulator that allows you to set multiple pressures. Soda/cocktails are carbonated at much higher volumes than beer. If you're just serving it solo, it'll work fine.

in Jeffrey Morgenthaler's recent book, he goes through his process for making large amounts of mojitos for a group. He does make a mint simple syrup, but there are a few abnormal techniques he uses to do it. I would pick up a copy of his book and do what he says. He's a smart guy and the book is great.

http://www.amazon.com/Bar-Book-Elements-Cocktail-Technique/dp/145211384X/ref=sr_1_sc_1?ie=UTF8&qid=1462814437&sr=8-1-spell&keywords=moregenthaler

u/bitcheslovebanjos · 1 pointr/cocktails

Awesome! Let me know how you like it, or if you got any questions. While you're buying stuff, if you like his blog, pick up Morgenthaler's new book its amazing.

u/Huggerme · 1 pointr/cocktails

Get 3-4 tools;

A Japanese-style jigger or a 50ml graduated cylinder

Ice. (And learn how it is made properly)

A cocktail shaker.

A strainer comes in handy too.



The cheapest way to practice; mix whatever booze you have on hand that is around 80 proof with some form of sugar, (honey, 1:1 sugar-to-water, 2:1 sugar-to-water, agave, Demerara sugar, etc...) and some form of citrus (fresh lime/ lemon juice). Just play around with the ratios of each (booze, citrus, sugar) till you learn how each affects one another.

For beginning bartending, I recommend familiarizing yourself with how alcohol is synthesized, the different distillation processes, and the types of booze from around the world.

From there, look on YouTube.

u/CocktailChem has a nice playlist for beginners called Basic Cocktails

Here is a couple of other playlists for you

The Educated Barfly YT

Steve the Bartender 365 days playlist

How To Drink

United States Bartenders Guild (USBG) seminars


Additionally, look for some books;

Cocktail codex(here)

Savoy Cocktail book (here)

Liquid Intelligence (here)

Smuggler’s cove (here)

Tiki (here)

The Aviary Cocktail Book (here)

u/nosniboD · 4 pointsr/bartenders

A Bar Above is pretty good, their podcast is good as well.
Morgenthaler's Blog, his Playboy stuff and his Food Republic stuff is worth checking out (as is his book. Go buy his book.)
Weirdly for some but Jamie Oliver's Drinks Tube can be a good resource, better than almost all drinks videos out there and a decent range of stuff. It's meant for the 'home bartender' but there's plenty there to learn, once you sift through the Bacardi product placement.

u/AirAssault310 · 5 pointsr/bartenders

When I was learning (in a similar environment that OP described), I had a mentor teach me. I believe that is by far the best way to learn in any industry whether it be in the kitchen, behind the bar, on a construction site, etc.

In lieu of a mentor, there are several books worth picking up to bring up your knowledge, with the combination of internet research:

-Craft of the Cocktail

-Death & Co.

-Vintage Spirits and Forgotten Cocktails

-Bar Book: Elements of Cocktail Technique

-Imbibe!

-The Drunken Botanist

-The Curious Bartender

-The Joy of Mixology

Some helpful links:

-Kindred Cocktails

-The Spirits Business

-Good Spirit News

-Jeffrey Morgenthaler's Blog

-Jamie Boudreau's Blog: not updated but still has good info.

u/ohhhokay · 2 pointsr/cocktails

For gin, there was a post recently about gin here. I personally, I think that Beefeater is a good starting out gin.

For books, I recommend The Bar Book and [Death & Co] (https://www.amazon.com/Death-Co-Modern-Classic-Cocktails/dp/1607745259/ref=sr_1_1?ie=UTF8&qid=1498140137&sr=8-1&keywords=death+and+co) they both are great books.

A good way to learn more is to find a cocktail bar near you, go during slow time, which is usually an hour or two after they open and talk with the bartenders.

u/quercus_robur · 2 pointsr/Scotch

You'll have to start somewhere. I assume there are bars in your town? Are you looking to mix the scotch whiskey?

I would start with Johnnie Walker Black 12yr. It should be affordable, and you can either enjoy it on the rocks or with a splash of ginger ale or Sprite. Other single malt scotch whiskies I would recommend include Glenmorangie, Balvenie, and Aberlour, depending on what your local bars have available. Some people also like Glenfiddich.

It would likely be cheaper to try a few in a bar rather than buying a whole bottle.

Once you try one or two and report back, we can give you additional recommendations. Also realize that scotch whisky is an expensive luxury.

> Just wondering where would be a great website/wiki/book to read and learn about these drinks.

"Tasting Whiskey" by Lew Bryson.

http://www.amazon.com/Tasting-Whiskey-Insiders-Pleasures-Spirits/dp/1612123015/

u/stupac2 · 2 pointsr/beer

I have some problems with this book, but it's certainly the best thing I've found if you're interested in the subject of aging beer: http://www.amazon.com/Vintage-Beer-Tasters-Guide-Improve/dp/161212156X

u/triceratopses · 1 pointr/cripplingalcoholism

I own a copy of The Craft of the Cocktail and it is thoroughly amazing. I also have Bartending for Dummies and it is pretty good as well.

u/cagrimm3tt · 4 pointsr/cocktails

I am the buddy! I finally found /u/buzcauldron's posts in the wild :)

I used Brad Parsons's Orange Bitters recipe from his book Bitters: https://www.amazon.com/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595

If you search around, you can find a few bootleg blog posts floating around, but I highly recommend you get the book. Great resource.

People who asked in this thread:
/u/austinmiles
/u/sequoia_summers

u/Amenra7 · 5 pointsr/cocktails

First, I go to the local vinegar and oil store and buy a bunch of amber 8oz screw top glass bottles like these. Then, I'll get my 750ml bottle of Carpano or Amontillado and pour it into 3 8oz bottles. I'll then use something like this to seal all 3. You just spray into the bottle for a second or two, the argon is heavier than O2 so it blows all of the O2 out. You then just seal tightly, label (I use a label printer) and refrigerate. Since they're smaller bottles they become a lot easier to store in the fridge. I don't use the argon every time I open the bottle because I'm only oxidizing a third of the whole and I can usually go through that in the 6-9mo it lasts. If it goes bad, I dump a few oz and crack open a fresh new 8oz bottle, the waste is minimal.


I wish I could claim this as my own invention but I got it from Craft Cocktails at Home which is full of great info like this.

u/sapereaud33 · 3 pointsr/bartenders

Congrats! I'm guessing since the restaurant is "fine dinning" your going to be doing a lot of cocktails. You should read a good book that covers technique as well as recipes more in depth than a basic recipe site. I'll recommend "The Craft of the Cocktail" by Dale DeGroff, unless someone here has a recommendation that they think is more practical since cocktails are only a hobby for me, work is all wine.

u/no0b_64 · 1 pointr/alcohol

Honestly there are different kinds of lime juice, and they are used for different drinks, some times from a bottle works, and some times you absolutely need fresh squeezed from a lime you cut no more than 6 hours ago. so to answer your question, both. limes are also the most commonly used fruit in drinks, we go through 3 to 4 times the number of limes than oranges and lemons put together.

PS i forgot to include it in the tools but this book is super useful for just about everyone. I would consider it a must have.

u/NattyB · 3 pointsr/tequila

i was first served this in a restaurant in washington, DC, about 5 years ago. in order for it not to be insanely expensive, they used budget versions of both spirits, and it turned out good enough that i immediately started making them for myself at home.

the restaurant used el silencio espadin as the mezcal: https://drizly.com/el-silencio-espadin-black-mezcal/p29777

and olmeca altos tequila (i believe reposado or anejo, not sure.)

both are about the cheapest passable options. if a liquor store near you doesn't carry el silecio espadin, there is a good chance they'll order it for you. there aren't many mezcals in that price range that i would buy. the other mixing mezcal you'll see is del maguey vida, but vida is a little harsher and a little less pleasant than el silencio in my experience.

on extra special occasions, i'll make this cocktail with chichicapa or san luis del rio mezcal ($80+) and el tesoro ($60+) or another highland tequila.

the guy who invented that cocktail works/worked at death and co. in new york city. their cocktail book is well done, i've given it as a gift to two friends: https://www.amazon.com/dp/1607745259/ref=cm_sw_r_cp_apa_UtVPBb6FBEMQB

u/[deleted] · 2 pointsr/Albuquerque

Don't go to bartending school. They are an absolute rip off. I'm looking to start bartending as well. If you'd like someone to practice making drinks with, I'm down.

If you're looking to start in craft cocktails, try getting work as a barback. At least that's what I hear. I haven't found a job, but I am only passively looking. You can get a package of cheap, basic gear like a boston and spoon (because you stir more cocktails than you'd think) at total wine for like $30.

Here are my resources:

Online:

http://www.reddit.com/r/cocktails/
http://www.bartendingblueprint.com/
http://www.adventuresincocktails.com/
Other various Youtube channels like Art of Cocktail.

Books:

The Bar Book

The Essential Cocktail

MUST HAVE The Savoy Cocktail Book

Trader Vic's Bartender's Guide

Jerry Thomas' Bartenders Guide

u/tunes1986 · 1 pointr/bartenders

What's the rush? Do you have a job lined up already? You could memorize a bunch of recipes but every bar has a recipe book and existing bartenders to teach drinks (unless you're looking to open a place). Additionally, different countries/regions have different names or variations of drinks.
What you'll lack in knowledge about beer, wine, terms and techniques, liquor compatibility and food pairing as well as working restaurant knowledge will make you a poor bartender.

If you're actually interested in tending, follow u/belowthisisalie's advice about skipping the recipes and just get to know your target bar's menu and how it the bar functions. Pick up a few books on cocktails (Dale DeGroff would be a good start) as you progress so you can start branching out and getting creative.

u/michaelsnutemacher · 6 pointsr/cocktails

I kindof agree with your points on peach/lavender/chocolate bitters, but I don't know if I feel that they can never have their place in a drink. They probably should be called tinctures in stead (see bottom for distinction), as they are basically single flavored.

However, I do feel you're leading up to making a point of how "the proper bitters" are used as rescue operations for a cocktail, by removing unwanted finish/adding nose - and then you shy away from that point entirely, saying it's okay to do so. I think if you're working on a new cocktail you should wait for as long as possible in your workshop process before adding the bitters, as otherwise you may be using this to amend an off acidity profile/remove unwanted taste. When you get a base recipe down though, using bitters to add some complexity or enhance certain aspects of the flavors that certainly does have it's place. In this context, I feel the "single flavor bitters"/tinctures have their place. In a stirred cocktail f.ex., adding some chocolate bitters to the drink may add an element to it while not sweetening it any more, which could be something you'd want if your drink isn't already using a sweetening agent/syrup that you could remake and incorporate the chocolate into.

DISTINCTION BETWEEN BITTERS AND TINCTURES:
Tinctures: a single ingredient boiled down to extract flavour, and then put on alcohol to preserve it.
Bitters: a collection of tinctures carefully blended to create a complex flavor profile. I'd say you need probably three tinctures together to get a "proper" bitter, mixing two doesn't quite feel like it has too much purpose/complexity to it.

If you really want to get nerdy about the subject, I can recommend this book. I have a copy and have read through it, but I'm still too put off by the complexity/time aspect of the whole process to get started on something like that. Also, getting a bigger apartment and a better grasp on taste compositions is something I'd prefer to have before really going into this stuff...

u/KeatonsMask · 1 pointr/cocktails

So I'm guessing by the hot tub, and the isolated cabin in the woods, that you want some intermingling and socializing to happen. I would say pick up an assortment of booze, but make a punch!!

This is exactly what a punch is for ! Taking a group of people and focusing them around a focal point in the room (the punch bowl) to open up conversation.

http://www.amazon.com/Punch-Delights-Dangers-Flowing-Bowl/dp/0399536167

Since its in April, I would definitely recommend getting this book, texting everybody to see what kind of booze they like, and whipping up one of the recipes in this book.

Cheers!

u/tehzephyrsong · 1 pointr/beer

If he doesn't have one already, a pocket-size beer tasting journal might be good. Hell, even if he has one, if he likes taking notes about his beers he might appreciate this.

If he's into homebrewing, maybe a homebrewing recipe journal? While we're on the subject of books, would a cocktail recipe book be useful to him, if he's also into liquor and mixology?

Glassware is probably a safe bet, too. If you know there's a type of glass he's missing or a type that he favors, get him one of those.

If you have a local bartending school, look into that and see if you could afford to pay for lessons, if that's something he'd be interested in.

u/MsMargo · 2 pointsr/cocktails

I'm a bit late to the party, but I love Vintage Spirits and Forgotten Cocktails. Maybe as a Christmas gift? : )

u/_pmh · 2 pointsr/beer

I would recommend beer books:

u/artoonie · 1 pointr/berkeley

I've found that just making a lot of people drinks constantly is really good practice.

Of course, a classroom setting is nice, but if you want a way to learn with less overhead, just keep asking your housemates if they want a drink.

Whenever you encounter something weird (eg why does a Washington Apple taste like ass with Maker's Mark but delicious with Crown Royal?) you can read up on it online.

Also, highly recommend this book: http://www.amazon.com/The-Ultimate-Bar-Book-Comprehensive/dp/0811843513/ref=sr_1_2?ie=UTF8&qid=1346205273&sr=8-2&keywords=bartending

Again, this isn't meant as a suggestion to replace classes, but rather, if you aren't able to find the time or money or tenacity to go to bartending classes.

u/homebargirl · 2 pointsr/cocktails

If you want to get deep into the world of Punch, I highly recommend David Wondrich's Punch! book. It gives the history of the "flowing bowl" along with a ton of historical punch recipes.

Here are Wondrich's Proportions for a proper Punch:

  • 1 part Sour

  • 1 part Sweet

  • 4 parts Strong

  • 6 parts Weak

    Have fun!
u/essie · 1 pointr/cocktails

My girlfriend just got me Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas for Christmas, and it's got tons of fascinating information on bitters.

One interesting idea I ran across was to rub a dash of bitters between your palms to release the aromatics and allow you to smell all the complexity that you would otherwise miss if you just tried to taste the bitters straight. I tried it last night and was amazed at the differences between all the bitters in my pantry.

u/jIPAm · 5 pointsr/beer

I picked up this book about 2 months ago. Nice little read that explains what 'fresh' flavors and flavor profiles can be expected to change into over time. Excellent read if this article didn't have enough detail for you.

http://www.amazon.com/Vintage-Beer-Tasters-Guide-Improve/dp/161212156X

Cheers!

u/Are_You_Hermano · 2 pointsr/recipes

So you're saying you cheated? :)

Actually I love bitters. If I am not drinking beer my go to drink these days is a nice whiskey neat (preferably rye), with a soda back and a splash of bitters in the soda. And while we're on the subject of bitters I really want to snag [this book] (http://www.amazon.com/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=1JHHRW4DKFTWD&coliid=I1BH7KODMQHA5J) at some point!

u/DreadPirateCristo · 12 pointsr/bartenders

It totally depends on the type of bartending you’re trying to get into, but for my personal tastes. there’s a book I like called Cocktail Codex which breaks it down to assert that there are six basic templates and that everything else (within the classic cocktail spectrum) is essentially some variation on one of those six models.

Those six are:

Old Fashioned

Martini

Daiquiri

Sidecar

Whiskey Highball

Flip

If you can get down the templates for those, you’ll have a pretty solid foundation for a ton of cocktails.

u/mwilke · 3 pointsr/cocktails

I have this book, and while there are great recipes in it, I find that I hardly ever use it.

The pages are laid out in a weird, confusing manner; the book is really big and won't stay open while I'm working, and honestly I didn't think it was very well-edited; there are a lot of "space-filler" drinks in there.

To me, the ultimate bible is Gary (Gaz now) Regan's The Joy of Mixology.

u/Elk_Man · 7 pointsr/beer

Check out Tasting Beer by Randy Mosher

From Amazon: This completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavor profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You’ll learn to identify the scents, colors, flavors, mouth-feel, and vocabulary of the major beer styles — including ales, lagers, weissbeirs, and Belgian beers — and develop a more nuanced understanding of your favorite brews with in-depth sections on recent developments in the science of taste. Spirited drinkers will also enjoy the new section on beer cocktails that round out this comprehensive volume.

u/kmack · 2 pointsr/food

Mmm, a good old-fashioned is a wonderful thing indeed...

I would also recommend Dale Degroff's book: The Craft of the Cocktail ( http://www.amazon.com/Craft-Cocktail-Everything-Bartender-Recipes/dp/0609608754 ). You learn everything from the glass and ice selection to recipes and their histories.

u/demlegsdatbike · 2 pointsr/cocktails

Everyone has their own idea of what process best makes a batch of bitters most successful. My recipes are going to be different from other peoples'. I've been messing with combinations of fresh key lime peel, dried lime peel, dried ginger, gentian root, cardamon, cassia chips, and a very small amount of hibiscus. Figure out what makes a DnS to you stand out, and capitalize on how you can accentuate that in a (non)traditional way.

And when all else fails, read Bitters for solid info.

u/white_shades · 5 pointsr/cocktails

Might be a bit obvious for this sub but Dave Wondrich's book Imbibe! is a fascinating look into the history of American bars, cocktails, and the Professor Jerry Thomas. Highly recommended reading!

u/i_am_socrates · 2 pointsr/cocktails

Great list. I would only add that if you have 10 people that can be a lot of downtime if you are waiting on cocktails.

In the joy of mixology Gary Regan has a few suggestions for bottled cocktails that you can make beforehand and have available so people aren't waiting for their cocktails to be made. I had the bottled Manhattan and it was quite nice. I would also consider making some sort of punch, having beer and or other drinks so that people who don't like bitters or prohibition style cocktails (they exist!) aren't forced to partake. It also means that they don't have to wait to get themselves a drink.

u/anadune · 4 pointsr/Homebrewing

Best to read a bunch.

Learn from the best:
Brewing Better Beer

Tasting Beer

Spending copius amounts of time on the BJCP website

Specifically I would look at how to complete a score sheet, and read the "how to study" portion of the website, as well as volunteer to steward or judge a local competition! If you do that please ask EVERY question you can think of.


There might be more technical readings but those work to start.

u/DoctFaustus · 2 pointsr/exmormon

As long as you charge per drink on your tasting menu you should be fine. You can just advertize it as talking about drinks x, y, z. Then people just order their drinks as you go.
This is a great book if you're interested in the history of cocktails.
https://www.amazon.com/Vintage-Spirits-Forgotten-Cocktails-Alamagoozlum/dp/1592535615

u/jupitersangel · 2 pointsr/cocktails

I also find myself referencing The PDT Cocktail Book and Bitters often when trying to come up with custom, original cocktails or modified versions.

I've also found trial and error to be a great friend in crafting a new cocktail. Sometimes a specific flavor from a bitters, specific spirit or fruit juice combination can knock a recipe up (or down)

u/SomeDrunkGuy624 · 1 pointr/cocktails

Yes, as well as Bitters: A Spirited History by Brad Thomas Parsons and especially Field Guide to Bitters and Amari by Mark Bitterman. All three excellent reads with a little different focus. If you're wanting to DIY, Field Guide is the way to go. As far as gardening tips go, I can't say I'm as well-versed in that category.

Field Guide to Bitters and Amari

Bitters: A Spirited History

Liquid Intelligence also has some neat infusion and bitters-making sections, but it's mostly centered around rapid infusions w the iSi Whipper.

u/jmurph72 · 5 pointsr/beer

I heard a guy speak about cellaring beer, and he even wrote a book on it (http://www.amazon.com/Vintage-Beer-Tasters-Guide-Improve/dp/161212156X).

He spoke about how the best beers to age have one of the three S's - Smoked, Sour, or Strong. I typically go for Barleywine's or anything Barrel-Aged to cellar, and I always get two so I can drink one now and "compare" the other one later.

u/RogueHolly · 1 pointr/reddit.com

Good post. Though I have a copy, it's nice to see some of it online... because have you SEEN the Amazon listing? lol.

u/GodofredoSinicoCaspa · 2 pointsr/bartenders

If is just a hobby, get a recipe book like the PDT or The Craft of the Cocktail. They are both pretty easy to read.

Also chech out /r/cocktails. They are a bit tough with the newbies but be patient, if you ask politely they (we) will help you.

u/gilgatrash · 2 pointsr/IWantToLearn

You should definitely read David Wondrich's books, Punch, and Imbibe!. Both are hybrid social history/drink manuals, so you not only learn how to make a wide variety of drinks, you come to understand their evolution, the stories behind them, and the history of drinking culture in general. They are written with panache and are a great starting point for someone who knows nothing about alcohol (your words, not mine).

u/BarkingLeopard · 2 pointsr/cocktails

If you really want to try something different, and don't mind buying a few obscure ingredients, this book on old cocktails would be a great one to try to do cover to cover. I really like it, even though I pick and choose which recipes I can do or will buy the ingredients for.

u/SevenDollarLense · 9 pointsr/rupaulsdragrace

I actually have a book by that name. It's filled with tons of good literary-drink puns including: Gin Eyre, Crime and Punish-mint, The Pitcher of Dorian Grey Goose, The Joy Luck Club Soda, and A Cocktail of Two Cities.
I guess Gin Eyre is also a good drag name.

u/somebodys_watchin_me · 1 pointr/cocktails

Make your own! Seriously, get this book and start experimenting. There's a great orange bitters recipe in there along with a bunch of other great stuff.

I should mention the process is a month or two, so you may still need to find a temporary replacement meanwhile...

u/SimulatorDisengage · 2 pointsr/coolguides

You’re welcome! If you’re interested in learning more, I highly recommend The Bar Book by Jeffrey Morgenthaler ( u/le_cigare_volant ). It’s emphasis is on technique with some science and history thrown in while discarding a lot of the pretentiousness that comes with this stuff.

u/dwinva · 8 pointsr/cocktails

Here's what I started with: https://www.amazon.com/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595

There are 15-20 different recipes in here and it's a great reference with good instructions for the whole process.

u/AcrimoniousButtock · 6 pointsr/cocktails

Jeffrey Morganthaler's fantastic new book on cocktail techniques has a great little section on this (page 158). When dry shaking, he says to align your tin/glass (tin/tin) centrally, rather than at a slight angle as you usually would when sealing a boston shaker. He says this gives a better seal, as the tins wont contract as they would with ice.

u/domirillo · 2 pointsr/ArcherFX

To my knowledge, he is unaware that I do this. It happened the other way around in the beginning. I noticed all the specific cocktails mentioned in the season 2 scripts, and decided that I could do enough TIPS to make it interesting.

The only thing I've done to help myself out is give Adam a copy of David Wondrich's IMBIBE as a gift one year. Can't blame me for trying, right?

u/-Zoomacroom- · 7 pointsr/beer

My general reply to this question:
> If you're talking about the level 1 server exam, Tasting Beer and going over the syllabus (basically the test) will get you good and ready to pass with ease. r/Cicerone could have some stuff too.

u/Spodyody · 2 pointsr/cocktails

Really great book that I wholeheartedly recommend. Only $26 on Amazon.

u/Hecate13 · 1 pointr/funny

Instructions perfectly clear, you just got them mixed up with instructions from this book:

https://www.amazon.com/Semenology-Bartenders-Paul-Fotie-Photenhauer/dp/1482605228

u/TsukiBear · 7 pointsr/news

[This] (http://www.amazon.com/Imbibe-Professor-Featuringthe-Selection-Contributed/dp/0399532870/ref=sr_1_1?ie=UTF8&qid=1408553910&sr=8-1&keywords=imbibe) book has an amazing and entertaining history of just how rough spirits were back then, and how that shaped our drinking culture today.

u/StreetPie · 1 pointr/Homebrewing

Tasting Beer by Randy Mosher gives some history on beer as well as the basics on brewing, tasting, off flavors and lots more great info. It's used as the study guide for the Cicerone certification.

u/higher_moments · 2 pointsr/cocktails

To expand on this a bit, here's an excerpt from Jeffrey Morgenthaler's excellent new book with a few more examples of matching the sweetener and bitters to the spirit to make an old fashioned.

u/PM_ME_TO_SOVNGARDE · 2 pointsr/liquor

Two books to recommend.

Death & Company - at the beginning of this book, it gives a really solid explanation of all the different liquors and how they're made and the staple drinks people use them in. The book also talks in detail about cocktails and the bar the book is named after.

The Drunken Botanist - Mainly about all the different natural products that make alcoholic beverages, and how it occurs, etc.

u/quickstatcheck · 0 pointsr/OkCupid

If you need some unusual/exotic drink ideas this would be a great source as well.

u/ThatBarman · 6 pointsr/cocktails

Hey! Finished on my birthday. When should I expect my shipment? :P

What's your favorite of the lot so far? Also, the description of your process lines up with every recipe I've read so far for bitters -- except the infusion typically is 3 weeks with the water infusion sitting for 1 week after the boil. Several of the recipes in the book I have (https://www.amazon.com/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595) do seem to add syrups, molasses, or even honey to the mix, so take that as you will. Looks like someone already suggested adding a little bit of simple to the bitters as well.

u/sadoian · 3 pointsr/cocktails

If you're looking to build out your home bar a bit, pick up a bottle of absinthe. If you can get your hands on Benedictine too, and your dry vermouth is fresh, make Chrysanthemums.

Negronis are a classic choice - you really can't screw them up. With what you have, squeeze a bit of fresh lime and make Pegu Clubs

All that said, punches are great - you can make them in advance and enjoy socializing with your friends instead of furiously manufacturing cocktails. Here's a recipe to get started, but if you pick up David Wondrich's book on punch, there's plenty more ideas there.

u/WinskiTech711 · 5 pointsr/beer

If you're looking to get more into brewer's thoughts on mouthfeel, this is a pretty good article to start: https://byo.com/article/maximizing-mouthfeel-tips-from-the-pros/

Depending on how far down the rabbit hole you really want to go, I'd recommend Randy Mosher's Tasting Beer: https://www.amazon.com/Tasting-Beer-2nd-Insiders-Greatest/dp/1612127770/ it really opened my eyes to how to taste beer more fully.

u/wlphoenix · 5 pointsr/bitters

The trinity of bitters is Angostura, Peychaud's, and Orange bitters. Since you have experience with 2 of the 3, I'd start by rounding out with orange bitters. They're typically used more with herbal spirits, although anything you garnish with a citrus peel is a good option. Regan's is the go-to, but there are plenty on the market these days.

From there, look into chocolate and celery bitters, which add flavors that aren't present in any of the above. Chocolate works well with almost any dark spirit, but tequila/mezcal especially. Celery is a bit harder to work with, but it works in savory drinks, as well as adds a different dimension to a martini.

If you really want to deep dive, look into the book Bitters by Brad Parsons. It has a lot of history, ideas, and several recipes for homemade bitters.

u/TheLameloid · 23 pointsr/promos

Great, now I have to delete my Amazon browsing history before I start receiving "suggestions".

Oh, it seems I already got one.

u/canuckincali · 1 pointr/cocktails

I recently picked up The Craft of the Cocktail which is fantastic, it's got 500 recipes, all well thought out and organized.

u/J-M-B · 1 pointr/cocktails
  1. The Bar Book by Jeffrey Morgenthaler is probably a great place to start off.

  2. Learn classics then just experiment with substitutions and different infusions, or invert ratios (especially with something like a Manhattan/Martinez)
    One of my current favourite cocktails is arguably a "Reverse Manhattan with absinthe instead of bitters".

  3. My Favourite Absinthe
u/MinArbejdsBruger · 7 pointsr/Denmark

Eller den her

Jeg er især vild med "Driven by a commitment and passion for the freshly harvested ingredient, Semenology pushes the limits of classic bartending. Semen is often freshly available behind most bar counters and adds a personal touch to any cocktail."

A) Tanken om at bestille en drink, og så går bartenderen lige ud i baglokalet i 5 minutter for at "skaffe ingredienser"...

B) Hvad gør de hvis der virkelig er run på, og alle bare gerne vil have en Semen Sour?

u/ctenn2ls · 1 pointr/cocktails

It's also an important part of making bitters with dry spices. That's where I've gotten my knowledge of it from. There's a great book called Bitters that goes into detail about handling spices when doing infusions.

u/boozist · 3 pointsr/cocktails

Dale DeGroff's book, The Essential Cocktail, has a recipe for his Lazone's Martini that's about as good of a use for Souther Comfort as you'll find.

u/SanitationCyborg · 6 pointsr/cocktails

I think most bartenders consider this to be the bitters Bible, $6.99 on kindle. Happy bittering =D

https://www.amazon.com/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595

u/jerhinesmith · 7 pointsr/TrueAskReddit

If you enjoy reading and history, check out Imbibe. It's basically a history of cocktails in the US along with recipes, etc. even if you have no intention of making the drinks, the history and evolution is really neat.

http://www.amazon.com/gp/aw/d/0399532870?pc_redir=1408718170&robot_redir=1

u/ericatha · 3 pointsr/Mixology

Book-wise, I'd recommend picking up the Bar Book by Jeffrey Morgenthaler. It's pretty easy to find recipes online and there's no shortage of great classic and craft cocktail books, but the bar book covers techniques that would otherwise take a lot of time and experience to pick up.

u/LittlestMermaid · 1 pointr/Random_Acts_Of_Amazon

Tequila Mockingbird is a fun book for exploring cocktails. I have a copy and it's filled with bookmarks.

As far as tequila cocktails go, this is a good tequila one from the book:

Are You There God? It's Me, Margarita
1.5 ounces tequila
1 ounce lime juice
.5 triple sec
Put all the ingredients into a shaker with ice and strain into a cocktail glass with salted rim.

u/DeadParrot21 · 41 pointsr/cocktails

Jeffrey Morgenthaler's book is a great starting point.
https://www.amazon.co.uk/Bar-Book-Jeffrey-Morgenthaler/dp/145211384X

u/xChocolateCake · 1 pointr/whiskey

Hey! Thank you for your answer and your recommendation. This is a book that I found, https://www.amazon.com/Tasting-Whiskey-Insiders-Pleasures-Spirits/dp/1612123015 - would that be any good?

I'm falling asleep - will reply with a more thorough reply tomorrow.

u/Nateobee · 2 pointsr/bitters

I got this book for Christmas, it got me going pretty well. Many bitters recipes.
https://www.amazon.com/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595/ref=sr_1_1

u/BobDylanBlues · 6 pointsr/cocktails

I recommend Bitters and The Drunken Botanist as well!

u/squidwalk · 1 pointr/mylittlepony

I'm from NJ, and I am all too empathetic with your struggle. I started getting into Applejack drinks after reading Imbibe!, which inspired me to quest for lots of more authentic liquors.