12 Best Cocktail Books to Buy in - Mixology & Cocktail Recipe Books
There are some surprises—genever made the cut but tequila didn't—and each spirit gets its own chapter. For fans of the classics, this cocktail book is essential. Originally printed in , this tome details the cocktail creations and explorations of Harry Craddock, an American bartender who achieved iconic status when he left the US during Prohibition to work at London's Savoy Hotel.
There, he was credited with creating the Corpse Reviver 2 and popularizing the dry martini along with crafting one of the most timeless cocktail books in history.
The 50 best-selling cocktails in the world in 12222
Is there a more quintessentially preppy drink than the gin and tonic? They describe more than than 60 gins and 20 tonics in detail and offer their suggestions for recipe pairings and must-visit bars around the world. Greg Seider offers more than 50 recipes for cocktails, punches, spirit infusions, bitters, and tinctures in this guide, which features beautiful photographs by Noah Fecks. We especially like his guide to "Constructing the Cocktail," which offers step-by-step instructions on how to build a perfect drink.
This book, by Oregon-based bartender Jeffrey Morgenthaler, breaks down mixology into three phases; the first third is about prep making juices, syrups, bitters, and ice , the second section is about measuring and mixing drinks, and the last section explores how the drink should be finished and served.
It's a new, unique, way of looking at the topic. For those who want to take a walk on the dark-spirited side of the bar, this cocktail books provides insight and inspiration from mixologist Brian Van Flandern.
The easy to follow recipes for classics like the Old Fashioned and Mint Julep are interspersed with more adventurous concoctions like the flaming scotch cocktail known as the Blue Blazer, all of them illustrated by the gorgeous photography that has made Assouline's cocktail series a best-seller from the beginning. If you want to achieve pro mixologist results, then you need pro mixologist techniques. Think of this beloved cocktail book as a bartending master class, outlining every technique you need to pull of bar tab-worthy cocktails at home.
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Once you've got the hang of the techniques, expand out to the book's recipes, where you're sure to find the perfect sip for every guest at your cocktail party. He lives in Washington, D. Brown travels the world teaching seminars on the importance of alcohol in shaping our society and learning about regional and local variations of spirits and drinks.
He owns bars Columbia Room,. The menu is separated by the types of spirits made by the distillery: vodka, gin, tequila, whiskey. Olson is really trying to make the Old Walrus lounge a neighborhood hangout and eventually a destination for imbibers from all across the Valley.
Ross Simon is the mixologist, working at the family restaurant in the old country of his native home of Scotland. Now, following two decades experience in the catering industry and after mixing it up with the biggest names and brands in the cocktail world, Ross has opened his cocktail lounge inside the historic Luhrs Building in the heart of downtown Phoenix. Ross has created what he calls The Flawless Martini.
Jason Asher is a Scottsdale-native, began his career working in restaurants throughout high school and college, He began his journey from bartender to mixologist at the Sanctuary Resort on Camelback Mountain His hospitality experience spans from cooking in kitchens, nightclubs, resorts, craft cocktail bars, assisting with national account beverage programs, private events, management and, most importantly, as a mentor within the local Arizona mixology community.
In the book, he calls for: "Three measures of Gordon's; one of vodka; half a measure of Kina Lillet. Shake it over ice, and add a thin slice of lemon peel. Got it? Down 16 places, the Tom Collins, made with gin, lemon juice, sugar, and carbonated water, may be losing its popularity. This cocktail is trademarked by Pusser's rum brand, and is one of the most popular cocktails of the British Virgin Islands.
It's made with pineapple juice, orange juice, Cream of Coconut, and Pusser's Rum, of course. Originally called the New Orleans Gin Fizz, this drink — which has nine ingredients gin, lemon juice, lime juice, sugar syrup, orange flower water, vanilla extract, egg white, double cream, and sparkling water and has to be shaken for 12 whole minutes — eventually took the name of its creator Henry C Ramos. Down four places this year, the Bramble was created in the '80s.
Down 15 places, Bond's favourite drink is made by combining vodka, dry vermouth, and ice in a cocktail shaker or mixing glass. Up 11 places this year, this s favourite is made with whiskey, Fernet-Branca, simple syrup, fresh lime juice, and mint leaves. Up 10 places since , this tiki-style drink calls for rum, Campari, lime juice, simple syrup and pineapple juice. It's usually served in a glass, but some bartenders get more creative. Around since the s, the recipe now calls for a dash of egg whites, along with its traditional gin, triple sec, and lemon juice.
Mix tequila with a grapefruit-flavored soda think Fresca and serve it on the rocks with a lime wedge or another citrus wedge and you have a Paloma. The "Sex and the City" favourite fell five places this year, but is sure to remain a longtime favourite, made with vodka, triple sec, cranberry juice, and freshly squeezed or sweetened lime juice.
This "simple serve" sour cocktail features cognac, Cointreau, and lemon juice, and is down six places on last year. Up one place this year, this classic was made popular in The Savoy Cocktail Book.
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Similar to a Tom Collins, just swap the soda for Champagne. Down 11 places since last year, this New Orleans favourite was created in by Walter Bergeron, head bartender at Carousel bar. Ten percent of bars put the Amaretto Sour in their top 10, and two bars even said it was their No. It's made with amaretto, lemon juice, and egg whites, garnished with cherries. This s Peruvian favourite, made with three parts pisco, one part simple syrup, one part lime juice, egg whites, and a dash of Angostura bitters, is down five places this year.
Originally known as the Milano-Torino, this Italian cocktail is up a whopping 15 places this year. It's made with Campari, vermouth, and soda water — and was even ordered by Bond in "Casino Royale.