(Part 2) Reddit mentions: The best cocktails & mixed drinks books

Results

Original

This is the recipe that I am most familiar with, it was originally found in a notebook of Dick Santiago, one of Don’s bartenders. I first found this recipe in the PDT book and have made it many times. I’ve always enjoyed this cocktail, although I have some variations of my own. The original Zombie is a must try for everyone, even if Tiki drinks are not your thing. This version starts out with mint and lime on the nose, obviously coming from the garnish of mint. At first sip, sweet rummy goodness, the Puerto Rican rum and Jamaican rum marry here and bring each other’s best features forward. What’s great about this version is that, unlike some of the recipes we will look at, there is not a lot of fruit juices, which really allows the rum to come forward and be enhanced by all the other syrups and spices. More drinks need Don’s Mix, there is lots of grapefruit flavor here, more so than the lime. I used 2 day old grapefruit juice. The book Craft Cocktails at Home by Kevin Liu, suggests this as optimal for best flavor. With the stronger grapefruit flavor, the Don’s Mix might benefit from a 1.5:1 ratio of grapefruit to cinnamon syrup. Whether or not this truly is the original Zombie, we may never know, however it is safe to say, this is definitely the Zombie for todays cocktailian palate.

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Simplified

A great Zombie, though Berry wasn’t kidding when he called it simplified. Two juices, two rums, and syrup; pretty simple…for a Zombie. The nose is very similar to the Original, with just a little more citrus. The cinnamon syrup and Angostura help bring the complexity to this cocktail, and the citrus juices are more prominent here than the Original. This version is not too sweet, too sour, or too boozey. This a great all around Tiki drink and alternative to the Original Zombie if you want a lower poof drink. The Jamaican rum really comes through here, the 151 amber rum doesn’t offer much flavor, and without the Puerto Rican rum the Jamaican shines through. Jamaican rum is not my favorite type of rum, but it works so well here in this Zombie, you can tell it is really the cornerstone of the Original Zombie. I would however choose an Original Zombie over a Simplified Zombie if I had all the ingredients, just for the additional complexity and rum blend. But I would mix up a Simplified first if I were missing the other ingredients over some of the other recipes.

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Mid-Century

This recipe came from Louis Spievak’s 1950 book, Barbecue Chef, in which Don Beach provided the recipe. Beachbum Berry notes that since this Zombie differs so much from other recipes, he speculates that Don used this to trick his competitors, and give Spievak’s readers a more simplified recipe that would be easier for them to make. This Zombie is best for the summer months and its a whole different cocktail compared to the previous two. I made my own pineapple juice and passion fruit syrup for this. I have never had passion fruit syrup before, and I honestly did not really like the flavor by itself. However when you build this Tiki drink, all the different fruit and citrus juices come together really well, and blend into a great summer cocktail. The nose is all citrus and sweet, with mint from the garnish coming up first. As you sip the Mid-Century Zombie, it’s sweet and sour, all the juice and syrups make for an extremely easy sipper. I might scale down the 1 oz of passion fruit syrup to ½ oz to make the drink a little less sweet. The rum? It’s in there somewhere, but you cannot really tell, which is a feat of its own considering 1/3rd of the rum is 151 proof. The blend of light, gold, and Demerara rum all seem to lose some of their distinct flavor in the midst of all the juices, and that is either good or bad depending on your own preference. This one is ideal if you’re spending a day at the beach or by the pool, no place too fancy, and just want a cool refreshing Zombie.

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South Seas

Firstly, this drink put me off when I read Italian vermouth in the recipe. Secondly, the only open sweet vermouth I have is Carpano Antica, which seemed like a waste. However, it only calls for ½ oz and I really liked the subtle complexity it added to the drink, and I mean subtle, I might kick it up to ¾ oz to bring it forward in the drink. In this Zombie the orange and pineapple are king, the rum comes through second. On the nose, as with all 151 floats, is alcohol; second comes the pineapple and orange only showing up at the end. This is a good cocktail, just not up to some of the other Zombie recipes. I really think this cocktail could benefit from the addition of a complex syrup, like Demerara syrup or Falernum syrup, with this I would put it up against almost all other Zombie recipes. Beachbum Berry’s Remixed notes that Don’s Hawaiian rival, Spence Weaver, created this Zombie for his Polynesian themed restaurant South Seas. In this drink we can see where Spence got his inspiration, yet he always seemed to live in the shadow of the Beachcomber. I think he was a skilled bartender, but not as in love with Tiki as Don.

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Tonga Room

I really didn’t have much for notes on this one, it comes from the Tonga Room at the Fairmont Hotel in San Francisco. Ok, ok, I seriously failed on the garnish on this one, but I used all my pineapple for the pineapple juice, and forgot to set some aside for garnish. The Tonga Room Zombie is sweet and sour, the pineapple and lime come through strong on the nose and with each sip. For a Zombie, there is not a whole lot of alcohol in this one. The second one I made I added a dash of Angostura (and forgot to photograph), which really helps this one come alive. This is a great example of what bitters can add to a drink.

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Aku-Aku

This recipe comes from an ex-employee of Aku-Aku, from the late Stardust Hotel in Las Vegas. The Stardust hired Don the Beachcomber to create their cocktail menu in 1959, which is why this recipe is so similar to the Original Zombie. The Absinthe, Grenadine, Falernum, and Curacao are to be combined beforehand, this was to create Zombie Mix and help speed up creation of the drink. Besides the Zombie Mix and dash of Angostura, all other ingredients are ¾ oz.The Aku-Aku Zombie is very similar to the original recipe, just with different proportions and the addition of Orange Liqueur. If you enjoyed the Original Zombie, but want something that is sweeter and less strong than this is your Zombie. The nose is mint first, then cinnamon second, which continues as you drink. The cinnamon is definitely more prominent here, and I cannot help but think it overpowers some of the nuances of the rums. The Cointreau helps sweetens up the drink but I found that the orange flavor is lost. As with the original the Absinthe, Falernum, and Grenadine add a distinct sticky spiciness that is quite enjoyable here as with the Original Zombie.

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Modern

This is one of the many variations of the modern – pre-cocktail renaissance- Zombie that you can find at most beach bars. Most recipes I found are very similar to this, they might add some orange juice or papaya juice, and might not have the Jamaican rum. What is surprising about this recipe is the lack of sugar as there is no syrup, instead all the sugar comes from the juice. I think some Demerara syrup would help sweeten this cocktail up nicely, with the raw sugar adding an additional flavor. Another aspect of this drink that I noticed is how bright yellow the cocktail is compared to the other Zombies (the Tonga Room is the exception), which come in more around an orangish red color. I decided to use Bacardi 151 since many of the modern Zombie recipes I found online called for it or amber 151 rum. I’d love to try this again with Lemon Hart, since I find that Bacardi 151 adds nothing more than alcohol to a drink. I found the nose of the drink to have strong pineapple and alcohol aroma. This drink is very pineapple forward, which mixes unbelievably well with the apricot brandy! Perhaps finding another drink with pineapple juice and apricot brandy would be worthwhile; it’s a delicious combination. I dashed some Angostura on top just for good measure, and enjoyed the addition.

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Okole Maluna! (The Hawaiian word for cheers)

Wow, that was a lot of rum! I hope you enjoyed this weeks NCotW post, I certainly enjoyed learning a little bit about one of the pioneers of Tiki drinks, Don Beach, and trying all these different variations of the Zombie, although it put quite a hurt on my rum collection. I hope you’ll give at least one of these recipes a try, if not multiple. It was enjoyable to go through and taste how the recipe has changed over time from our “original” recipe to the “modern” version any beach front cabana bar would mix up for you. Again, a lot of this information and recipes come from Beachbum Berry’s Remixed. It’s a great book, if you don’t have it, buy it, but it’ll only hurt your rum reserves. Please feel free to post any Zombie recipes you guys know, or any other information that I left out. I don’t have a copy of the Bum’s Sippin’ Safari, but it’s suppose to go into detail on how he reverse engineered some of his Zombie recipes. So if you have a copy I would love to know the story. Special thanks to /u/hebug for letting me do a guest post, and my wife for putting up with Zombie-fied me for many weekends.


I’ll leave you guys with a thought from Trader Vic on the Zombie.
"Why people drink them I don't know.... Personally, I think it's too damn strong, but people seem to like it that way"

Aperitivo Bitters Overview #1

This is a side-by-side-by-side review / overview of three different aperitivo bitters. This is not an exhaustive review, but merely part one... there are at least 6 decent bottles in this category that are readily available in major markets of the US. Other aperitivo bitters will be explored soon (when my wallet and bar space permit), but today we look at...

• Gran Classico
  
• Bruto Americano
  
• Campari
  
  General Notes & Methodology:
  Aperitivo Bitters are a style of liqueurs most of us are familiar with, if only because of the absolute juggernaught in the category, Campari.
  
  As a general "rule", aperitivo bitters contain gentian and citrus, along with a wide variety of other herbal and spicy notes. They are formulated to be taken before a meal to stimulate the appetite.
  
  Many consider them amari since quite a few of them are Italian and have a strong bitter component to their flavor profile. There are just as many that say no, they are not amari, since amari typically are taken as digestivo, after a meal to promote digestion.
  
  Regardless of those distinctions, they are an important category on the modern backbar, and required in many cocktails we know and love.
  
  Because enjoyment is largely personal taste, rather than rating on a 0-100 scale as one might in a spirit review, I will assign a value between 0 and 4 and give some tasting notes on several characteristics. In each case, a 0 rating on a given characteristic means it is non-existent in that spirit, where a 4 means it a primary characteristic and thus very strong.
  
  All spirits are poured, rested, and sampled neat at room temperature unless otherwise noted. This is a case where "neat" is often not how these are consumed, so your intrepid reviewer has also built three cocktails of widely different styles around this trio of aperitivo bitters.
  
  
• First is the Negroni. Stirred cold with Bombay Dry Gin, and Dolin Rouge Vermouth, then topped with an orange twist, this is perhaps the perfect template to pick out to nuances of different aperitivi. See my Negroni here.
  
  
• Second is the Jungle Bird. This is a sweet fruity cocktail that counts on a bright, bitter “pop” to help offset the sweetness. See my Jungle Bird here.
  
  
• Third is the Garibaldi, a simple combination of fresh orange juice and spirit. Again, this needs a bright, bitter “pop” to help offset the sweetness, and break through the powerful flavor of the fresh juice. See my Garibaldi here.
  
  GRAN CLASSICO
  
• ABV: 28%
  
• Color: Natural color ** 1.5 Auburn
  
• Sweet: 2
  
• Bitter: 3
  Notes: Gran Classico, by Tempus Fugit Spirits is a richly herbal bitter aperitivo. The nose is bright with a sugared rhubarb note and hints of vanilla and burnt orange peel. On the palate the sweet/sour pop of rhubarb and citrus hits first, but is quickly followed by a spreading, rich, earthy gentian bitterness. Quite amazing in the transition! The mouthfeel is thick, but not syrupy, and carries the flavor all the way through the swallow, leaving a dry, almost unsweetened tea-like astringency behind.
  
  This is quite good sipped neat, or taken with a bit of soda, but it truly comes into its own in one specific application... Perhaps it is blasphemy, but this makes a better Negroni than Campari. It has the same bright pop of its Italian red cousin, and it brings so much nuance and complexity to the drink without overpowering anything or upsetting the balance. The thicker mouthfeel also adds to the texture of the drink making it a bit silkier. Truly incredible.
  
  In the Garibaldi and Jungle Bird it does well, but it's nuance is lost, and Campari brings just enough punch to edge it out slightly.
  
  
  BRUTO AMERICANO
  
• ABV: 24%
  
• Color: Colored with Cochineal 1.8 Old Oak.
  
• Sweet: 2
  
• Bitter: 3
  Notes: Bruto Americano, by St George Spirits in California, is a terroir driven spirit, using oranges, balsam fir, and buckthorn all grown natively. These all show powerfully in the aroma and palate.
  
  It's bitterness is primarily from gentian, but Bruto is more earthy than the other spirits in this line up. Where Campari and Gran Classico “pop” with a bright vibrancy, Bruto sits down on your palate and broods for a little while. There is citrus, but also a deep woodsy character to it.
  
  The complexity makes it wonderful sipped on its own. Far and away my favorite to sip neat. I am reminded somehow of fine, aged Barolo wine from Piedmont when enjoying a glass of it. Not in taste, but in mouthfeel, complexity, and in its “earthy redness”. Sublime is the only word that fits. A splash of good tonic water also makes an amazing refreshing drink.
  
  Bruto doesn't fare as well in cocktails however. In all three I made, I would rank it last. With the Garibaldi and Jungle Bird it was a case of feeling a bit too earthy for the mix. With the Negroni, although tasty, it just seemed a bit “off” compared to the bright “pop” I normally expect from that drink. Although not part of this overview I will say Bruto makes a DAMN tasty Old Pal when paired with a good spicy rye whiskey.
  
  CAMPARI
  
• ABV: 24%
  
• Color: Campari Red baby! Unfortunately, this is now artificial coloring.
  
• Sweet: 1
  
• Bitter: 3
  Notes: Love it or hate it, Campari has defined a genre for more than 150 years. With its vibrant red color, sexy and stylish ad campaigns, and distinctive bitter-sweet bite, it is the reigning king.
  
  On the nose there is a huge hit of gentian and orange oil. The palate matches it, with a burnt sugar sweetness hiding behind the earthy gentian punch. Very drying on the palate with a lingering orange peel bitterness.
  
  This is the baseline for many in the aperitivo category, and it does very well in all the applications I put it to for this review. In the two sweeter cocktails (Jungle Bird and Garibaldi) its bitter bite was the perfect balance, and the only real choice. In a Negroni, one of its classic uses it is spectacular, but was beat out only by the slightest margin. Neat, it is a bit harsh and one-note, but who the hell drinks Campari neat?! A good measure of soda creates a refreshing highball anyone can enjoy.
  
  Personal Rankings by Application:
  
• Neat: (1) Bruto Americano, (2) Gran Classico, (3) Campari
  
  
• Negroni: (1) Gran Classico, (2) Campari, (3) Bruto Americano
  
  
• Jungle Bird: (1) Campari, (2) Gran Classico, (3) Bruto Americano
  
  
• Garabaldi: (1) Campari, (2) Gran Classico, (3) Bruto Americano
  
  Wrap Up:
  
  I want all three of these bottles around for different reasons. I wouldn't say they are completely interchangeable, but all three are beautiful spirits. You won't go wrong with any of them!
  
  Aperitivo bitters... Try them, see what your palate likes. There are lots of good resources out there (see a couple below) but nothing replaces actually tasting them
  
  I strongly recommend the following:
  
  
• Amaro, by Brad Thomas Parsons
  
  
• The Field Guide to Bitters and Amaro, by Mark Bitterman
  
  Thanks for reading. I welcome any feedback you might have.
  
  ~Cheers!
  
  EDIT: Formatting!

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.

I know this isn't the answer you want to hear (I don't like it either), but coffee and alcohol just don't usually work together well. Take it from Tristan Stephenson's "The Curious Bartender":

> I am a massive coffee greek. The vast majority of this book was written under the effects of coffee's magical motivational qualities. So it is with great regret that I admit to a very well-considered belief – coffee and alcohol don't mix very well. Actually, it's not that they don't have the potential to mix well, it's just that most coffee-based cocktails break the first law of cocktail making – the drink must taste at least as good as its best ingredient.
>
> Many years ago, when I as still a fresh-faced bar-rookie, a guest asked me for the best Irish coffee I could make with the ingredients I had to hand. I extracted a perfect Americano using coffee beans roasted two weeks previously, mixed it with Bushmills 12-year-old whiskey, added some sugar and whipped up some fresh cream to go on top. The ingredients were near enough perfect, so it should have been an excellent drink. But the truth is that it was average at best. Both the whiskey and coffee cancelled out all the subtleties and nuances of each other. It would have been far better to serve the coffee and whiskey side by side.

From there, he goes on to describe the process and recipe for for his "Improved Coffee Cocktail", but for that you'll have to buy the book. It's a great book, too; I'd recommend it.

I highly recommend reading this book:
http://www.amazon.com/Vintage-Spirits-Forgotten-Cocktails-Alamagoozlum/dp/1592530680

It gives you the interesting history of cocktails, amazing recipes (though a lot fo them call for rare ingredients, the core information is priceless).
This guy is snobby to the max, but that's a good sign in this field.

The IBA stuff is way above level. If you're just starting out doing good cocktails you'd learn best using this corriculum:

1. Spirits
   
   

• Know the difference between Rye, Burbon and Scotch (it's not where they're made!).
  
• Know that Vodka /cannot/ have a flavor (legally, not technically) and therefore is useless in making cocktails, unless you want to up the proof.
  
• Gin is Juniper flavored vodka
  
  
  

2. Ingredients
   

• First thing for a cocktail cabinet, Angostura bitters!
  
• Never use sweet and sour. If it has sweet and sour in it, it's not worth drinking
  
• Instead, use fresh squeezed citrus (bottled stuff is always off for flavor). Unfortunately, having a bar means always having around 5-10 lemons and limes in the house. Most sours require a half of a lemon or more.
  
• Vermouth is amazing, but you have to get a good brand (I recommend Carpano Antica for sweet, and for Dry Molin will be great. AVOID MARTINI) -- KEEP IT IN THE FRIDGE. It's wine, and can go off.
  
• Buy "Lillet" just to try it. You'd only really use it for a Vesper cocktail, but it's amazing by itself.
  
• Maraschino Cherries are made with Maraschino, not High Fructose Corn Syrup. They should look like cherries but DARKER not LIGHTER.
  
• A bit off topic, but you should make your own because holy damn shit these things are amazing:
  
  >1 or 2 bags of cherries, pitted and stemmed
  
  >1 tbsp sugar
  
  >2 oz lemon juice
  
  >All of the cinnamon sticks
  
  >A little bit of grated nutmeg - maybe 1/2 a teaspoon (if you happen to have any)
  
  >1 teaspoon vanilla extract
  
  >Enough maraschino liquor to fill the jar
  
  

3. COCKTAILS == SOURS
   
   Most drinks you'll make are just variations on the sour. From NobleExperiment
   
   >My classic cocktail ratio stands at 1.5 oz base spirit, 1 oz sweetener, 0.75 oz sour. Obviously, this is an over simplification of how things work. But it is a standard that can get you far in the world of cocktails. Want a classic daiquiri? Try 1.5 oz rum, 1 oz simple syrup, .75 oz lime juice. More interested in a margarita? Substitute some ingredients but don’t change your ratio. Try 1.5 oz tequila, 1 oz Cointreau, .75 oz lime juice. Like bourbon? Try 1.5 oz bourbon, 1 oz maple syrup and 0.75 oz lemon juice. You get the idea.
   
   Piss bloody easy, and suddenly you're the life of the party, making the best damn cocktails you've ever had. Ignore gimmicks. Only flavor things once you've made them the old way first.
   
   After that, well, experiment.
   
   My favorite cocktails:
   
   

• Manhattan (50/50 Sweet/Dry Vermouth w/ carpano antica)
  
  
• Whiskey Sour (I like substituting Velvet Falernum for my simple syrup)
  
  
• Aviation
  
  
• Corpse Reviver #2
  
  
• Blood and Sand (WITH BLOOD ORANGES! YUM!)
  
  
• No 43. from Hungry Mother (Port!)
  
  

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:

• [Jerry Thomas Bartender's Guide] (http://www.amazon.ca/Jerry-Thomas-Bartenders-Guide-Reprint/dp/1438241747/ref=pd_sim_b_13?ie=UTF8&refRID=0A8ZRNN8WZB4R6P9GVGN)
  
  
• [Dave Wondrich's Imbibe!] (http://www.amazon.ca/Imbibe-Professor-Featuringthe-Selection-Contributed/dp/0399532870)
  
  
• [Great book on Bitters] (http://www.amazon.ca/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595/ref=pd_sim_b_1?ie=UTF8&refRID=0A8ZRNN8WZB4R6P9GVGN)
  
  
• [Harry Craddock's Savory Cocktail Book] (http://www.amazon.ca/Savoy-Cocktail-Book-Harry-Craddock/dp/1862057729/ref=pd_sim_b_3?ie=UTF8&refRID=0A8ZRNN8WZB4R6P9GVGN)
  
  
• [Jeffrey Morgenthaler's Bar Book] (http://www.amazon.ca/The-Bar-Book-Elements-Technique/dp/145211384X/ref=pd_sim_b_4?ie=UTF8&refRID=0A8ZRNN8WZB4R6P9GVGN)
  
  
• [Craft of the Cocktail] (http://www.amazon.ca/The-Craft-Cocktail-Everything-Bartender/dp/0609608754/ref=pd_sim_b_7?ie=UTF8&refRID=0A8ZRNN8WZB4R6P9GVGN)
  
  
• [Vintage Spirits and Forgotten Cocktails] (http://www.amazon.ca/Vintage-Spirits-Forgotten-Cocktails-Alamagoozlum/dp/1592535615/ref=pd_sim_b_6?ie=UTF8&refRID=0A8ZRNN8WZB4R6P9GVGN)
  
  
• [Boozehound] (http://www.amazon.ca/Boozehound-Trail-Obscure-Overrated-Spirits/dp/1580082882/ref=pd_sim_b_9?ie=UTF8&refRID=0A8ZRNN8WZB4R6P9GVGN)
  
  
• [Liquid Intelligence] (http://www.amazon.ca/Liquid-Intelligence-Dave-Arnold/dp/0393089037/ref=pd_sim_b_17?ie=UTF8&refRID=0A8ZRNN8WZB4R6P9GVGN)
  
  As far as knowledge goes, you can learn a lot from reading and studying. For me personally, I love this kind of stuff and I'm constantly trying to learn as much as I can so I could hardly say it feels like actual studying. As for technical skills, learn from people better than you. No matter how good you get, there is always someone out there you can learn from. A lot of how I work I've picked up from watching great bartenders, everything from small stuff like the way I carry a bottle to the way I move behind the bar has come from watching, learning and implementing it into how I bartend.

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.

The first thing I can think of is the Adonis and the Sherry Cobbler. I'm not sure how it would pair with cupcakes, but then my taste buds are kind of biased against sweet vermouth. There's a recipe called the Bamboo Cocktail that is similar to the Adonis but uses dry vermouth instead of sweet.

But before I look through the catalogs and find some other stuff, I want to ask if you are looking for cocktails wherein sherry is the primary ingredient, or for cocktails in which sherry is merely one of several ingredients. It would also be helpful to know what kind of sherry you're using.

edits:

The Dunhill seems pretty nice. Most recipes prefer a specific type of sherry but I'm sure you could get away with using what you have on you.

There's a "modern guide" style book that looks pretty good, focused on demystifying sherry and offering cocktail recipes. Available in hardcover and on Kindle.

There's a few interesting recipes combining sherry and rye whiskey in this Chemistry of the Cocktail blog entry.

An interesting recipe called Whispers of the Frost combining bourbon, port and sherry.

This Ginger Snap recipe combines sherry and ginger ale.

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!

I've brewed a fair amount of cask. The comments here are pretty spot on. The life of cask ale is very short. I'd put it closer to 3-5 days if it's kept well. This can be extended to weeks with a cask aspirator/breather which will slowly dispense CO2.

Other issues not mentioned in the thread:

1. Cooling the cask through venting, settling and service. Ideally, the process for serving cask is like this: A) vent the cask to blow off excess CO2. It's important that you vent the cask at cellar temps to allow in excess CO2 to settle out at roughly 1 volume. Usually takes about 12 hours. You can seal the cask with a hard spile after venting. B) Drive the tap into the keystone C) allow the cask to settle for a day or two in the serving position to allow it to settle for clarity's sake D) serve the beer.
   
   Keeping the beer cooled during this whole process and through service can be an issue. You'll have a hard time fitting a pin with a tap horizontally in a keg fridge. You can use a cask widge to serve a cask (even a firkin) vertically in most keg fridges. Cask Widges are great for home brewed cask beer for a number of reasons.
   
   When we do cask events, we use stainless tubing that saddles the pin and pump ice water through them. With enough insulation (we are in Arizona, so it's always a challenge) you can keep a cask at cellar temps for a few days.
   
   Or you can use a ton of ice.
   
   
2. Service. Everyone loves an engine. They are very expensive. I've bought about a half a dozen heavily discounted engines on ebay (from the UK) over the last years with success. Angram is the industry standard. I strongly recommend one with a cooling coil built in.
   
   If you don't want to drop a shit ton of cash on an engine, there's a very popular DIY engine.
   
   When using an engine, buy some sparklers and decide if you think they are worthwhile. I think they are.
   
   I used to not be a fan of gravity pours but while hiking this summer for 3 months in the UK (331 pints of real ale and 177 pubs!) I stumbled into what turned out to be my favorite pub of the trip and they only poured with gravity. If done correctly, a gravity poured cask will give you huge mushroom shaped head. I am now a fan.
   
   
   For equipment purchases, I check ebay first and the ukbrewing.com. If you want to get serious, I strongly recommend CAMRA's Guide to Cellarmanship

For info on styles, check out The Naked Pint. I read it when I first started getting into craft beer and I think it did a really good job of explaining all the various styles while also giving you a few well known examples of each. One of the best parts is that it tries to approach the styles in order from "most approachable" to "most challenging". So if you drink along with the book, you'll give yourself a pretty solid crash course.

If you want to go the route of trying to exclusively drink craft beers, that can be difficult. Check out the "Craft Check" app, which will scan a beer's barcode and tell you if it's legit craft beer or "crafty" beer (looks like craft, but actually brewed/owned by big beer).

Also, Sam Adams is cool. Boston Beer Co, which brews Sam Adams, is by definition a craft brewery. They just happen to be the largest craft brewery. In fact, the Brewers Association has intentionally raised the production limit for what constitutes "craft beer" specifically to keep Boston Beer listed as a craft brewery. Boston Beer is a major reason that craft beer is as successful as it is today, and despite their tremendous growth they remain an ally of the craft beer industry. Their size also allows them to throw their weight around more in terms of lobbying, which is good for the craft industry as a whole. Their owner, Jim Koch, has even helped fund new breweries (among other small businesses) through his "Brewing the American Dream" grants. So yeah, it's cool to like Sam. Their bigger beers (like Boston Lager) aren't anything special, but some of their seasonal brews and smaller batches are really damn good,

Yuengling is the oldest brewery in America, and also craft by definition, but a lot of people dislike them at the moment due to their owner's vocal support of Trump.

I'm going to actively try to avoid recipe books here in my links (that said, that means you're missing out on Vintage Spirits & Forgotten Cocktails, Death & Co, Potions of the Caribbean, and The Joy of Mixology so.... YMMV)

Liquid Intelligence - IMHO must have guide on the technical aspects of bartending. This book is amazing and is the first thing I share with my coworkers that want to broaden their knowledge

The Drunken Botanist - In depth examination of the plants that go into making our favorite drinks, beers, booze, and sundry

Bitters - Has history of bitters, along with instructional on how to make your own.

Shrubs Kind of recipes but also talks about how to make shrubs and good proportions for them, which isn't super common.

Wine Folly Do you want a good intro-to-wine with good, clear reference sheets about styles and pairings? Here's your book

The Wine Bible Want to know way more than you ever thought you wanted to know about wine? This is what you want to be reading.

The Beer Bible - Same as above, but for beer instead of wine.

Holy Smoke! Its Mezcal Mezcal can be hard to pin down and I've found this one to be decent. Includes a table of things that were available in the US at time of publishing and the author's opinions on quality.

Vermouth - pretty in depth history on vermouth, focusing on its place in American cocktail Culture

Imbibe! In depth history of early cocktail culture, focusing on Jerry Thomas and the Bon Vivant's Companion

...I'm sure I could think of more, given the time. I'm trying to just delve into things currently on my shelf, and not in my wishlist.

If you like old man drinks, look into shrubs. https://en.wikipedia.org/wiki/Shrub_(drink)

And if you're really interested in shrubs check out this link.

Most people think vinegar + booze = absolute shit but shrubs are super tasty and worth trying at least once. If they were good enough for your great grandfather Efram, they're good enough for you too.

FYI Pedro Ximenez is going to be quite sweet, as well as any cream sherry. Fino / Manzanilla is the driest and lightest. Amontillado and Oloroso are going to be nuttier and more oxidative in style. I personally prefer Manzanilla served ice cold. It’s quite refreshing, salty, fresh and easy to drink.

Sherry can be an acquired taste, just keep that in mind. If you can find a bottle of Hidalgo La Gitana Manzanilla I think that would be the perfect starting point.

EDIT: This is a really great book about Sherry if you’d like to learn more: Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes https://www.amazon.com/dp/160774581X/ref=cm_sw_r_cp_api_i_kxYsDb75JV34H

Just had a great cocktail from Shannon Mustipher's "Tiki" cocktail book called Jade Merchant #2 >> https://www.amazon.com/Tiki-Tropical-Cocktails-Shannon-Mustipher/dp/0789335549/ref=sr_1_1?keywords=Tiki%3A+Modern+Tropical+Cocktails&qid=1566858182&s=books&sr=1-1

Avocado-oil washed Shochu, aloe juice, cucumber, mint, lime, and green tea syrup (I used Dragonwell) -excellent. Some other tea infusions in the book (the whole thing has been pretty great so far).

Otherwise, doing a short infusion of Wuyi oolong or shoeing pu'er in whisk(e)y is always great.

Or there's always the old Hot Toddy (change hot water to hot tea and there you go).

Jason Wilson's Boozehound has an excellent chapter dedicated to it as well. The whole book is definitely worth reading if you're interested in other types of liquor and cocktail culture in general as well.

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.

The shrubs themselves are really great. We liked this book of recipes and usually drank them without adding anything.

https://www.amazon.com/Shrubs-Old-Fashioned-Drink-Modern-Second/dp/158157388X/ref=asc_df_158157388X/?tag=hyprod-20&linkCode=df0&hvadid=311990507415&hvpos=1o1&hvnetw=g&hvrand=7544027850979695624&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=1022987&hvtargid=aud-798931705416:pla-313262595266&psc=1

It definitely feels like you're making a potion, lol.

If you're at all a reader I highly recommend The Naked Pint. It was my bible for quite a while!


But I highly recommend tastings and flights much like everybody else. Also, find a friend or buddy to go with you so you can talk it through and figure out why you like certain beers and not others. If that isn't possible, here is your excuse to carry around a sketchbook and pop randomly into places and write about beer.

Celery is probably the least used since I don't care for bloody Mary's. Cardamom was the oddest one but came out great, it works amazingly well in an old fashioned.

The book is Handcrafted Bitters, I highly recommend it. It gives a couple cocktail recipes per bitters as well so you can try them out.

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.

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)

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.

[See, Mix, Drink] (http://www.amazon.com/See-Mix-Drink-Refreshingly-Cocktails/dp/0316176710/ref=sr_1_1?s=books&ie=UTF8&qid=1367289362&sr=1-1&keywords=see+mix+drink) was super helpful when I started bartending because its visual aspect demystified different components of drinks. It was a very methodical book that also gave a good amount of drink history. [Mr. Boston's Cocktail Handbook] (http://www.amazon.com/Mr-Boston-Official-Bartenders-Guide/dp/0470882344/ref=sr_1_2?ie=UTF8&qid=1367289327&sr=8-2&keywords=mr+boston) is my #1 source for cocktail recipes, although it's basically just a comprehensive recipe book rather than a book that offers in depth knowledge or history. Just handy to have.

Yeah, if there's a bar, and you're the person behind it preparing the drinks, then you're the bartender.

Start researching the category of Amaro, or Italian bitter liqueurs. Here's a great book that came out pretty recently: Amaro

Campari, Aperol, Montenegro, Averna, Abano, Meletti, Lucano, Braulio, Cynar, Nonino, Ramazzotti, Cappelletti, Nardini, etc. And of course, the Fernet sub-category. Branca is the most well known of these.

There's a world of Italian cocktails out there, and many play well with food. Aperol Spritz, Americano, Milano-Torino, Bicicletta, Negroni, Garibaldi, Cardinale, Bellini, etc.

I have a copy of this book, and it's pretty thorough:

https://www.amazon.com/Bittermans-Field-Guide-Bitters-Amari/dp/1449470696/ref=sr_1_1?ie=UTF8&qid=1491065472&sr=8-1&keywords=bitterman%27s+field+guide+to+bitters+%26+amari

He goes into a lot of detail about he whole process. I recently did a modified recipe out of that book using tonka beans and cacao, and it turned out awesome. Being a bar, you might not be able to use tonka beans though, as the final product is for sale.

Garbage in, garbage out. If you use something like everclear, you're probably going to end up with bitters that have that harsh everclear edge to them. Bitterman himself usually uses alcohol that is about 50%. He uses a blend of higher proof and lower proof alcohols to make the mix. When I made my above mentioned batch, I used Wray and Nephew overproof and El Dorado 3 year. I made mine with rum drinks in mind, so I used rum as a base. You could use bourbon, or whatever else tickles your fancy as your base. Rittenhouse comes out of the bottle at 100 proof.

Any way, read the book. It's full of good info. It's not difficult to make your own tasty bitters. There are several places online to buy your herbs. Mountain Rose herbs had everything I needed except for the tonka beans, which I got off Amazon.

Have fun!

Hi again, nice to see you here ! I really don't brew as often as i'd like. Last batch I made was way too much beer even for me and it took forever to go through. Luckily it made great gifts! I've brewed in a fairly small apartment before, but I also had an extra closet off of the kitchen that had a pretty steady temperature year round. Before you do your next brew, check out this book!

I understand where you are coming from. I read the book "The Complete Beer Course: Boot Camp for Beer Geeks: From Novice to Expert in Twelve Tasting Classes" by Joshua Bernstein and it really helped me find the right words for what I was tasting. I'd recommend buying the book, looking at the lessons, and then buying some brews to enjoy while doing the lessons. Here it is on Amazon:

http://www.amazon.com/The-Complete-Beer-Course-Tasting/dp/1402797672/ref=pd_sim_b_1?ie=UTF8&refRID=1SM8HS28CBNFW17FPKDE

Another book I've heard good things about (but, is currently on my wish list) is "Beerology" by Mirella Amato:
http://www.amazon.com/Beerology-Everything-Need-Know-Enjoy/dp/0449016129/ref=sr_1_1?ie=UTF8&qid=1406920122&sr=8-1&keywords=beerology

Here are the only books you need:

1. Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki
   
   
2. Beachbum Berry's Potions of the Caribbean
   
   
3. Beachbum Berry Remixed
   
   
4. Beachbum Berry's Sippin' Safari
   
   They're all fantastic. But if you only buy one, start with Smuggler's Cove. It's just an incredible wealth of information and it's a lot more current than the others. It's also very useful if you're looking to expand your tiki repertoire since it has a lot of information on bar equipment, rums, syrups, etc. that the other books lack.

If you like this, you'll love The Curious Bartender volumes 1 & 2 by Tristan Stephenson.

He does a classic and modern version of each cocktail utilising some really cool techniques and novel ideas.

Very inspiring in many ways and absolute gems to have in any mixology collection.

https://www.amazon.co.uk/Curious-Bartender-artistry-creating-cocktail/dp/1849754373

http://www.amazon.com/gp/aw/d/1558598537/ref=redir_mdp_mobile/177-8818945-7483307

Pick up a copy and read the chapters in the back on whiskey. It will give you a non-trivial grounding in how scotch, bourbon, rye, wheated rye and Irish whiskey are made. It will also give you a general introduction to the regions of scotch.

Also, pick up Michael Jackson's (different guy) 2014 scotch guide. It's considered by many to be definitive and comprehensive. The essays at the front will give you an excellent foundation, then, as you try whiskies, add your own notes to the corresponding pages in the book.

Good luck - it's a tall mountain you aim to climb.

Don't worry too much OP. The Semen Bartender's Handbook will help you find an delectable drink for your special occasion.

But there are so many ways that you can cook with it! Or, if you prefer, you can enjoy a nice jizz-based alcoholic beverage. Fun for every occasion.

> Edinburgh Cannonball gin

Never heard of it, I'll keep an eye out. Sounds really unique.

If you want a great book with a killer homemade tonic recipe in it, try this

His youtube channel is amazing also, an awesome story with every drink.

His way to make a French 75, I do drink these his way.

Tiki: Modern Tropical Cocktails - Shannon Mustipher, is what you're looking for. Her book involves many more sophisticated techniques, advanced preparations, and unusual ingredients than these others - a worthy challenge when you've "Mastered the Masters".

2017 seems to have been the year of rum books.

Smuggler's Cove (2016) is, of course, excellent.

For mixing cocktails, Jeff "Beachbum" Berry's books are indispensable.

I've heard good things about Rum Curious by Fred Minnick, foreword by Martin Cate (so it's legit): https://www.amazon.com/Rum-Curious-Indispensable-Tasting-Worlds/dp/0760351732

• Clean a spot on the floor, on a table/nightstand, wherever and have him cum on it. Have him lick it up then kiss you and transfer it into your mouth. Or you could lick it up. Cuming on a mirror could also be interesting.
  
  
• After getting cum on your body, let it harden and go outside for a walk together. Upon returning have sex again
  
  
• Have him cum into an ice cube tray (try to fill one cube slot, not spread over the whole thing) and freeze it. Play with frozen cum cube as desired.
  
  
• Have him cum into a glass, cup, condom, whatever, and drink it out.
  
  
• Consider cooking
  https://www.amazon.com/Natural-Harvest-Paul-Photenhauer-ebook/dp/B00ANT5X82/ref=sr_1_2?s=digital-text&ie=UTF8&qid=1480650331&sr=1-2
  
  There is also a drink book
  https://www.amazon.com/Semenology-Bartenders-Handbook-Paul-Photenhauer-ebook/dp/B00D5FJOWC/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1480650331&sr=1-1
  
  
• Have him ejaculate inside your vagina or ass, then proceed to finger yourself and lick the cum off

This book came out last year and I think it's a great introduction to one of the most under appreciated drinks on the planet

http://www.amazon.com/gp/aw/d/160774581X/ref=pd_aw_fbt__b_img_2?refRID=0YWYZF6Z5XZDWYXDPZYG

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.

I highly recommend Fred Minnick's book Rum Curious, https://www.amazon.com/Rum-Curious-Indispensable-Tasting-Worlds/dp/0760351732. It scores rums and talks about what sugars, about the industry, and very much the realities of the industry at that. It's a great read, seriously.

Check out The Cocktail Lab. It’s got tons of ideas. Highly recommend the Teagroni. It sounds like you’ve got just about everything save the vermouth.

I highly suggest Homemade Bitters as the book to have, I also have Bitters: Spirited Cure All Cocktails and I have Bittermens Field Guide, but out of all I found Homemade Bitters to be the easiest to work with and has some more accessible recipes and a few cocktail recipes to pair with each recipe they supply.

It's a good starting point to making modifications as you go.

Just tried a whiskey sour: 1-1/2 measure bourbon, 3/4 measure lemon juice, 1/4 measure simple syrup and 1 bar spoon of powdered sugar (from "American Bar" - A fantastic bar book, by the way). Very nice. Will try your version now.

I have no clue, but one good resource would be this book on semen cocktails. I'm sure they have an answer if you don't want to try it on yourself first:
https://www.amazon.com/Semenology-Bartenders-Handbook-Paul-Photenhauer-ebook/dp/B00D5FJOWC/ref=dp_kinw_strp_1?dpID=41NGgzbfwJL&preST=_SY445_QL70_&dpSrc=detail

Stop drinking blue drinks, try a red one instead. (You say "4+ drinks in an hour due to my body mass" but you don't list what the drinks are or your body mass.)

I would be careful here if you're intending to drive, you might be way drunker than you think. You aren't literally double the body mass of the DMV example sheet. If you're cabbing/walking/stumbling it knock yourself out.

Now onto the meat: Stop drinking over priced watered down crap. I don't know where you are that has $7.50 drinks which don't get you drunk, but I bet they aren't shots or are poured for "show" (under poured) vs measured. Watch videos on how to mix a drink, compare it to how your bartenders are mixing their drinks. Count their pours if they are freehanding it with a pourer in the bottle. Also get out of the well, try drinking "call" level drinks.

http://lifeonacocktailnapkin.com/how-to-free-pour-like-a-pro-in-10-minutes-or-less/

Experiment at home! Alone! In the dark! (Or you know, don't be an alcoholic about it.) Don't like straight liquor even though you aren't drinking the well? Figure out what you like. Classic cocktails are very high in alcohol content but don't taste like it. An Old Fashioned is mostly whiskey with some bitters, sugar, and orange rind for taste. Margaritas are >50% tequila by volume, the only non-alcoholic ingredient in a martini is the ice and garnish. Measure your pours and see what actually tastes good.

http://smile.amazon.com/Mr-Boston-Official-Bartenders-Guide/dp/0470882344/

To answer your direct question? Jameson, or Herradura, or tall bottle cask strength bourbon, or tanqueray and tonics, or wild turkey, or wild turkey old fashioned, or Jameson Mule.

Here is a link to his book. Its a good book, but I would not purchase it for the iSi whipper discussion since its very short. I'd look at some of his vids like here or read his blog.

Cellarmanship by Parick O'neill is great resource on cask beer.

https://www.amazon.co.uk/d/Books/Cellarmanship-Patrick-ONeill/1852493313/ref=sr_1_1?ie=UTF8&qid=1499350961&sr=8-1&keywords=cellarmanship

http://www.amazon.co.uk/Boozehound-Trail-Obscure-Overrated-Spirits/dp/1580082882

This is my favourite cocktail read at the moment. Good background on lots of spirits and reasons for certain combinations. About 30 decent recipes in there too.

Here's a link-dump of a few things you may not have seen:
naughty vintage china
book safes
wood steins
chocolate and bacon (also good for valentine's day)
electroman
movie posters
recent book for your local alcoholic
dicktowel
handjob
more movie posters
edit: formatting

I like a New Yorker (from American Bar)

This is from memory, will check my book later.

• 2oz Bourbon (I use Bulleit)
  
  
• 2 lime quarters, squeezed.
  
  
• Dashes grenadine, to taste
  
  Add all ingredients to an old fashioned glass, add ice, stir briefly. Garnish as you please.

You're fine on Amazon. After all, Baby Jesus Buttplug is a thing on Amazon. Plus there's this: click if you dare

I've been experimenting with frozen cocktails for some backyard weddings I'm bartending this summer here in pdx. If anyone has experience with slush machines hit me up with your 2 cents.

• 1oz reposado
  
• 1oz orgeat
  
• .75oz lemon juice
  
• 1 bottle Underberg
  
• blend with 1 cup crushed ice, garnish with that bottle yo
  
  credit: Brad Thomas Parsons excellent book Amaro

To start your education, read the Draught Quality Manual.

Probably about 3 times. The PDF is free.

Since you're in UK, perhaps also Cellarmanship.

you could save it and later use it as a mixer

This has been in my shopping list. Maybe it might interest you.

https://www.amazon.com/Handcrafted-Bitters-Recipes-Artisanal-Cocktails/dp/1623156300/ref=pd_sim_14_4?_encoding=UTF8&pd_rd_i=1623156300&pd_rd_r=KTXCBFR8WY1ZETHASW9B&pd_rd_w=PlBaW&pd_rd_wg=7YWLA&psc=1&refRID=KTXCBFR8WY1ZETHASW9B

Right now I'm really liking Jeffrey Morgenthaler's The Bar Book as it talks more about techniques than recipes, and also offers the rationale behind both the techniques and the recipes that the author presents.

I highly recommend this book. You'll learn a lot about sherry from it.

https://www.amazon.com/Sherry-Modern-Best-Kept-Cocktails-Recipes/dp/160774581X/ref=sr_1_1?s=books&ie=UTF8&qid=1510421556&sr=1-1&keywords=sherry

I have tried it myself but went with the recipe out of The Cocktail Lab which uses almond milk instead of almonds. Since I can't get green almonds in the US - which is what orgeat traditionally is made from - I feel like taking that shortcut isn't too big a deal.

First time it had too much cereal milk flavor which I attributed to the orange flower water. Second time I let it reduce too much and ended up with almond putty. Haven't mustered the strength for another go.

I know Cask in San Francisco sells BG Reynolds. I'll hafta see if the one over in the East Bay does too.

Beerology by Mirella Amato as well.

Don't forget about Boozehound and Imbibe!

This is an actual thing btw. Below are links for the guy's books where he makes drinks and food with semen

https://www.amazon.com/gp/aw/d/B00ANT5X82?pd_rd_i=B00ANT5X82&ref_=dbs_s_def_awm_dirs_l_0&storeType=ebooks&qid=1569567784&sr=1-1-dbssearch-acs

https://www.amazon.com/Semenology-Bartenders-Handbook-Paul-Photenhauer-ebook/dp/B00D5FJOWC

There's also an article about this: https://www.independent.co.uk/life-style/food-and-drink/cooking-with-semen-london-cooking-class-shoreditch-a7371316.html

The moment I saw this pic I thought of this recent tiki cocktail book
https://www.amazon.com/Tiki-Tropical-Cocktails-Shannon-Mustipher/dp/0789335549/

> Commander's Doll Production Drink

Uhhh.... I'm afraid to ask

If you have not picked up Beach bum Berry Remixed or his Total Tiki App. I highly suggest it!

Jeff Berry did a ton of research tracking down old recipes, secret formulas and ancient booze to put these together. They are the gold standard for tiki recipes.

The tiki drink bible aka Beachbum Berry Remixed: https://www.amazon.com/gp/aw/d/1593621396/ref=mp_s_a_1_1?qid=1465275504&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=beachbum+berry+remixed

Sorry. It's from the Curious Bartender page 137.

I want to add the book Boozehound

There's a certain romantic quality to spirits and I think the most light is shed by reading this book.

I own both the other books (one of which was a textbook for class hell fucking yea)

Doh! Rookie mistake.
Here you go. Tiki: Modern Tropical Cocktails https://www.amazon.com/dp/0789335549/ref=cm_sw_r_cp_api_i_gAyPCb32N03MN