Best cocktails & mixed drinks books according to redditors
We found 726 Reddit comments discussing the best cocktails & mixed drinks books. We ranked the 205 resulting products by number of redditors who mentioned them. Here are the top 20.
2. Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas
Bitters A Spirited History of a Classic Cure All with Cocktails Recipes and Formulas
3. The Bar Book: Elements of Cocktail Technique (Cocktail Book with Cocktail Recipes, Mixology Book for Bartending)
By Jeffrey Morgenthaler with Martha Holmberg.The Bar Book is the only technique-driven cocktail handbook out there.Breaks down bartending into essential techniques, and then applies them to building the best drinks.More than 60 recipes illustrate the concepts explored in the text.Topics range from j...
4. Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar Featuring the Original Formulae
5. Tequila Mockingbird: Cocktails with a Literary Twist
Running Press Book Publishers
6. Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them
8. The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes
9. Vintage Beer: A Taster's Guide to Brews That Improve over Time
Gives clear understanding as to what beers can or should be agedSuggestions on how and why to age beerInteresting read for any beer enthusiast
10. The Joy of Mixology: The Consummate Guide to the Bartender's Craft
Clarkson Potter Publishers
11. Tasting Whiskey: An Insider's Guide to the Unique Pleasures of the World's Finest Spirits
Explore whiskeys from around the worldCraft your own version of classic cocktailsDiscover the effects of tradition, terroir, wood, and weather
12. The Ultimate Bar Book: The Comprehensive Guide to Over 1,000 Cocktails (Cocktail Book, Bartender Book, Mixology Book, Mixed Drinks Recipe Book)
Ultimate Bar Book
13. Punch: The Delights (and Dangers) of the Flowing Bowl
15. Tasting Beer, 2nd Edition: An Insider's Guide to the World's Greatest Drink
17. Imbibe! Updated and Revised Edition: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar
Imbibe Updated and Revised Edition From Absinthe Cocktail to Whiskey Smash a Salute in Stories and Drinks to Professor Jerry Thomas Pioneer of t
19. Boozehound: On the Trail of the Rare, the Obscure, and the Overrated in Spirits
Ten Speed Press
Found it! https://www.amazon.com/Semenology-Bartenders-Paul-Fotie-Photenhauer/dp/1482605228 (NSFW?)
Here's some more resources:
In case OP wants books with larger text...
Semenology - The Semen Bartender's Handbook
RIP my Amazon search history.
You could see her gag a bit when she takes the bite.
I hope she got loads of money for that.
Edit: see also: Book 1 and book 2
Jeffrey Morgenthaler's book is a great starting point.
Don't worry too much OP. The Semen Bartender's Handbook will help you find an delectable drink for your special occasion.
You don't know what's bad until your friends make you something from the Natural Harvest cookbook
Edit: There’s a version for bartenders as well
I refer to the Flavor Bible frequently. It is a compendium of flavors that pair well together.
There isn't a particular book that I can think of that focuses on cocktail creation, but I enjoy Kevin Liu's discussion of balance in Craft Cocktails at Home and Gary Regan's discussion of drink families in The Joy of Mixology. I would start there and then move onto other books.
In terms of process, it's very situation-based. Modifying current recipes can be fun and a good jumping off point. Start by trying to make your own signature Last Word variation. Classically it would be equal parts gin, Green Chartreuse, maraschino liqueur and lime juice. I do something with equal parts rose green tea-infused gin, Liquore Strega, pear liqueur, lemon juice and chamomile-citrus bitters.
You can also think about what certain drinks have in common and try something in the same style i.e. Sidecars and Margaritas are both spirit, sweet, and sour while Manhattans and Negronis are both spirit, sweet, and bitter. The history of drink making is so long that it is highly unlikely that you'll be making something that doesn't at least slightly resemble an extant drink, whether or not you ever figure it out.
The key to a good cocktail is balance. Sweet, sour, and bitterness all help to mellow each other out. Bitters are great for this because the addition of even a small amount of bitter flavor will dull the perception of sweet and sour so that any extremes are rounded out. Sweet does the same to sour and bitter while sour does the same to the other two, though both to a lesser extent than bitterness.
Again, I highly recommend the Flavor Bible. With it you can take a spirit, see what flavors you can pick out and see what will pair well with them. Then find ingredients that can bring that flavor to the table. You can then check out the pairings for that flavor and see if the two lists have any overlap.
The more classic recipes you become familiar with, the more you'll be able to see patterns in what general drink formulas work.
Be sure to straw taste as you go to correct any issues with balance early on in the process. You should do this anyway with drinks you already know the recipes for, but it's especially important when creating so that you can tell what each ingredient is bringing to the table.
Another approach, once you have an idea of ingredients to mix, taste each on its own to get an idea of how it might play with the others and also the intensity of flavor to give you an idea of what proportions you might aim to balance intensities.
Have at least part of an idea in mind before you start pouring. Cocktails are an ephemeral art, so you won't have to live with your mistakes for long if you make a bad drink, but don't go wasting good liquor chasing after a completely unformed thought (at least not at this point).
That should be enough to get you started. Let me know if you'd like additional reading recommendations.
Source: I run the bar, train the bartenders, and write the drink menu for a successful bar/restaurant with a focus on craft cocktails.
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
Great, now I have to delete my Amazon browsing history before I start receiving "suggestions".
Oh, it seems I already got one.
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.
Here's a link-dump of a few things you may not have seen:
naughty vintage china
chocolate and bacon (also good for valentine's day)
recent book for your local alcoholic
more movie posters
Your options vary from 40 - 95% ABV (vodka, Everclear/NGS and other spirits as well). Your choice will depend on several factors:
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.
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
If you want to learn about Whiskey, read this book! Great information and really an enjoyable read. I've read it twice
It's also a cocktail book
This one I suppose.
I don't know what's worse... that or this:
There's also this:
I prefer a Cumsmo or a Rum n' Cum...
Dude, that's fantastic news. This comment immediately got me subscribed for updates.
Some other source recommendations off the top of my head...
...that's... not a bad list to get started. Good luck! I'll be interested to follow along with development.
Frequently bought with
Does Fotie tend bar there?
This is an actual thing btw. Below are links for the guy's books where he makes drinks and food with semen
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
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.
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!
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.
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.
This book has the recipe in it. The problem with root beer bitters is that they can not be sold commercially due to the use of sassafras (a mild carcinogen) in them. The book is a pretty good read and has a number of homemade bitter recipes.
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.
Here are a few must haves-
The two books should help you get started:
Bang for your buck bottles:
One Recipe for you to try:
Shake over ice and strain. Garnish with lemon peel.
Can't resist, The Ultimate Bar Book: The Comprehensive Guide to Over 1,000 Cocktails
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.
[This] (http://www.amazon.com/Imbibe-Professor-Featuringthe-Selection-Contributed/dp/0399532870/ref=sr_1_1?ie=UTF8&amp;qid=1408553910&amp;sr=8-1&amp;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.
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!
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.
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.
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.
Natural Harvest...and the companion book Semenology
Za početak bih ti preporučio knjigu: "Natural Harvest: A collection of semen-based recipes". Kasnije možeš eksperimentirati i sa "Semenology - The Semen Bartender's Handbook" ako te to područje zanima.
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?
I've made some bitters from Brad Parson's Bitters Book, definitely a good starting point.
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.
/ Hops - Very specific and science driven focus on each element.
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.
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.
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...
I think most bartenders consider this to be the bitters Bible, $6.99 on kindle. Happy bittering =D
I recommend Bitters and The Drunken Botanist as well!
> Commander's Doll Production Drink
Uhhh.... I'm afraid to ask
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.
Yeah, take this advice with a damn grain of salt...
Light and Dark? WTF?
Nevermind, don't take this advice. Instead buy Mr. Boston's Bartender Guide and read it.
Now, don't be a cheap asshole and download the guide, buy the damn hardcover book and keep it handy...that's what a real man should do!
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.
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&amp;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.
There's a great book on how to make cocktails out of semen called Semenology: The Semen Bartender's Handbook. They did say "any".
Also great: Crap Taxidermy
I want the first one, but I can vouch for the second. The finest crappy taxidermy you'll find in a book under $10.
I found the recipe in this bartenders cookbook
I recommend the velvet cake recipe too. Fluffy and moist.
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.
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
-The Drunken Botanist
-The Curious Bartender
-The Joy of Mixology
Some helpful links:
-The Spirits Business
-Good Spirit News
-Jeffrey Morgenthaler's Blog
-Jamie Boudreau's Blog: not updated but still has good info.
This book has a recipe for it.
City Tavern would be your best bet but looking on the website now, it doesn't seem to have it.
Also ask the folks at Art in the Age this book is recent from them and they might know more.
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!
The best thing to do is to set a standard and then communicate with the guest if they want something different. 90% of customers say "up" (shaken and strained into a cocktail shell) when they mean "neat" (no ice) and are then confused when I followed their directions. Older customers who were drinking in the dark days of the 1980's are really tough to understand because they picked up weird ordering habits because everything was terrible.
For a serious beginner I recommend The Craft of the Cocktail.
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.
what's a snowqueen, exactly?
I copied it from a literary pun cookbook
The Bar Book - Jeffrey Morgenthaler teaches no bullshit techniques, recipes, and the reasons behind those techniques and recipes.
Liquid Intelligence - Dave Arnold goes full on science nerd on the art of making perfect cocktails.
Death and Co. - Excellent modern classic recipes.
Smuggler's Cover - Pretty much the only Tiki book you'll need nowadays.
Meehan's Bartender Manual - I just bought this as a present for someone, been flipping through it, really nice new book from Jim Meehan.
I recommend reading Death & Co and The Bar Book.
The author of The Bar Book has this website you can check.
Here. GL:HF /u/fingerblasters69
Here's their recipe books:
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.
Google "DIY Cocktail Bitters" to find dozens of online references.
Two books that are fantastic...
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.
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.
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.
This is actually something I've noticed about drinking. (I'm more of a beer guy myself, but I enjoy scotch.)
One thing that we Americans tend to neglect (I only know about this nationality for sure) is cellarmanship. (Here's a book on the topic.)
Basically the storage and serving of alcohol has a huge impact on its flavor. In my region, for example, we don't have cellars and serving even a red wine at room temperature would be considered a faux pas. Yet, somehow, this is a myth that has perpetuated itself.
It's a popular myth about British (in particular) and European (in general) beer that they serve it at "room" temperature. First: no. Second, it tends to be served at ambient cellar temperatures. Again, that's around 50F-60F.
In my house there is no cellar and serving (pretty much any drink) at the 74F I keep my house is just nasty. It'd be like drinking spit.
Now, the only guides for scotch that I found state "room temperature" but there seems to be a difference of opinion. Some add the qualifier: "of the country of origin of the drink." Now, what that says to me is again: cellar temperature.
But what do I know...
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:
Best to read a bunch.
Learn from the best:
Brewing Better 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.
> I'm not sure what the distinction is between say, brandy and "Brandy Cocktail", but it is so-listed in the manifest.
A brandy/gin/bourbon whiskey cocktail in the 1860s likely would have been alcohol, water, sugar, and bitters, and maybe a twist of lemon or orange.
Source: Imbibe! by David Wondrich.
This is actually the name of a literary pun cocktail recipe book.
Tequila Mockingbird: Cocktails with a Literary Twist https://www.amazon.com/dp/0762448652/ref=cm_sw_r_cp_api_SnInxbT67664K
Go pick up the book 12 Bottle Bar by the Solmonson's, work your way through that, then pick up The Bar Book by Jeffrey Morgenthaler, and work your way through that. Then if you want to get all crazy on recipes get the PDT app on your iPhone or pick up the PDT or Death and Co books if you don't have an iPhone. Then if you want to get crazy with techniques... Pick up Liquid Intelligence
Bourbon - Old Granddad or Buffalo Trace
Scotch - Famous Grouse Blended and Laphroaig 10
Irish Whiskey - Bushmills
Brandy - Paul Masson VSOP
Cognac - Jacques Cardin VSOP Cognac
Vodka - Tito's
Gin - Aviation/New Amsterdam and Tanqueray
Tequila - All the Espolon stuff for Blanco, Reposado, Anejo
Mezcal - Del Maguey Vida
Rum - Flor De Cana 4 year+Plantation 5 year+Myers (people may scoff at Myers, but it's a signature style in a way, good for the price too)
Vermouth - Dolin Dry Vermouth and Carpano Antica Sweet Vermouth (Keep them in the fridge after opening!)
Bitters - Angostura, Regan's Orange bitters
Others - Campari, St. Germain, Benedictine, Pernod Pastis, Luxardo Maraschino Liqueur
Non-alcoholic - Lemons, Limes, Oranges, Fever Tree Ginger Beer, Fever Tree Tonic Water, Fever Tree Seltzer, Eggs, Cream, Orange Blossom Water
Watch small screen network's videos, read jeffrey morgenthaler's blog, and keep an open mind.
Don't know if I missed anything.
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.
Paul Photenhauer would disagree.
Don't hate, OP is just "Driven by a commitment and passion for the freshly harvested ingredient".
Get some of these https://www.amazon.com/Natural-Harvest-collection-semen-based-recipes/dp/1481227041
There's one for mixed drinks, too.
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.
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.
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.
Punch - David Wondrich.
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:
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/
Right there on page 29 :)
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
There's a lot of really classic books that will be mentioned, but my No.1 go to for all things has always been Dale Degroff: The Craft of The Cocktail. Recipes are up to date and accessible, and he discusses technique and ingredients at length.
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.
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.
There is a book of literary themed cocktails called Tequila Mockingbird.
All of the drinks came from this book. It was a super fun nerd fest.
How about a Himalayan salt plate and a book with drink recipes?
The Bar Book by Morgenthaler.
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.
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.
The Bar Book is a great book.
Pas besoin d'attendre le fruit, tu peux manger ou boire les semences ( ͡° ͜ʖ ͡°)
I'll admit there's a certain appeal to doing a girl on her period. I've done it before and it was kind of hot in a dirty way but WTF they are cooking with bloody tampons!?! Now I'm not sure which is worse!
Natural Harvest: A collection of semen-based recipes
Despite all of these positive qualities, semen remains neglected as a food. This book hopes to change that.
Semenology - The Semen Bartender's Handbook
Semen is often freshly available behind most bar counters and adds a personal touch to any cocktail.
I'm guessing there's a subreddit somewhere for this nasty shit.
For those willing to experiment
And let's not forget the follow-up book about cocktails.
Now this is in my Amazon suggestions.
I can't lie, I might buy it.
As am I.
This looks just as... interesting.
Check out these cookbooks:
> 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.
I use the recipes in this book, and I quarter the amounts. Some of the ingredients are already in small amounts (like 1/4 tsp) so I just eyeball those.
As for the alcohol, I'm sure you can find some kind of high percentage neutral spirits in Canada. I would try calling some liquor stores or speciality liquor stores and ask for neutral spirits or grain alcohol. But if that fails just stick with the strongest vodka you can find.
I got the recipe from this book. The hardest part was finding all the ingredients. I had to order cinchona bark online after trying 5 different stores, including two stores that specialize in herbs only. For the bottles, I ordered these.
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.
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.
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
For the food this week, I went with Bobby Flay's Red Beef Chili (Texas style). I've always been a fan of chili with pasta so that's what I went with. I wasn't able to get my hands on every single kind of chili pepper from the recipe but found reasonable substitutions.
For the cocktail, I finally got to use the Death & Co. cocktail book that I got for Christmas. I made a Spicy Paloma with jalapeno infused tequila. It was surprisingly tasty, like a spicy margarita.
The book Vintage Beers covers some of the science behind aging beer. It approaches the topic from the collectors perspective, but there are some gems that can be applied to homebrewing as well.
Unfortunately none come to mind that would have mash bills. If you don't mind paperback on the table, Lew Bryson's Tasting Whiskey is a great choice.
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)
Check out Bitters: A Spirited History. The history part is a bit thin, but the bitter recipes take up 1/3 of the book. The Charred Cedar is devine.
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.
I'm a bit late to the party, but I love Vintage Spirits and Forgotten Cocktails. Maybe as a Christmas gift? : )
big fan of the income tax. first saw it in the Ted Haigh Vintage Cocktails and Forgotten Spirits Book
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.
About 10 years ago a friend bought me Vintage Spirits and Forgotten Cocktails and it started me looking for ingredients I'd never heard of but that were available if you took the time to look around. I have a bunch of cocktail books but I make a lot from that first book. PDT and Death & Co have a lot of really good recipes but some of the ingredients are harder to find or more time consuming to make.
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).
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.
Cocktail Codex for understanding builds
Death and Co for technique, classics, and variations
Liquid Intelligence for understanding the “why” to the “how”
Smuggler’s Cove because tiki is sort of its own thing in a lot of ways
Imbibe! for historical context
Some honorable mentions include Jim Meehan’s Bartender’s Manual, Regarding Cocktails, and The Dead Rabbit: Mixology and Mayhem.
Really great book that I wholeheartedly recommend. Only $26 on Amazon.
Death and Co. does a coffee & chili infused Campari, chili infused tequila anejo and chili infused Rittenhouse. I bet you could sub in mace. If you don't own their book, drop what you're doing and order it now.
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&amp;qid=1503960451&amp;sr=8-1&amp;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!
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.
Has anyone read Vintage beer: A taster's guide to brews that improve over time by Patrick Dawson or Wood & Beer: A Brewer's Guide by Dick Cantwell and can share their opinions on those books?
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
This isn't an exact fit but the closest thing I am aware of is Vintage Beer .
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.
I would recommend beer books:
I know there are several good homebrewing focused ones as well if you think he'll be into that, but I don't remember those off hand and would have to dig some more.
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.
Also since you're talking about aging:
Much older but seminal:
edit: shorter links
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.
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.
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
I found the MBAA Practical Handbooks (Vol 1-3) to be essential for brewing processes and ingredients: https://my.mbaa.com/ItemDetail?iProductCode=519KIT
Edit to add: Vol 3 is probably the least essential of the MBAA books, but you might as well as buy the set!
The BA books on the raw materials (Water, Hops, Yeast, Malt) are great reads, but I found the MBAA books to be more than enough to cover the syllabus (I had read the BA books before, but preferred the MBAA books for reviewing, since it's laid out in a Q&A format)
John Palmer's How to Brew website is also great for a quick reference:
The Cellarmanship book is boring as hell, but you can definitely expect some cask service questions on the exam -- and I'd say that 95% of the beer professionals in the US probably don't deal with cask on a regular basis, so it's a must-read: https://www.amazon.com/Cellarmanship-Patrick-ONeill/dp/1852492783
I basically carried out a printed and bound copy of the 2015 BJCP guidelines and the MBAA books with me everywhere for about 8 months. Good luck!
>When I was first learning to brew I really struggled to find decent comprehensive instruction material and advice on how to use casks to condition and serve my beer. This became more important as we made our move towards commercial brewing. At the time, there was a lack of information on how to go about it … even on YouTube!
When did you start to move towards commercial brewing? Because there have been books out now for a while. There is a super-comprehensive one entitled Cellarmanship.
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:
You're fine on Amazon. After all, Baby Jesus Buttplug is a thing on Amazon. Plus there's this: click if you dare
There is also a drink book
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?
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).
They have the hardcover version of one of those books for MUCH cheaper: http://www.amazon.co.uk/gp/offer-listing/B0032IZ2KK/ref=tmm_hrd_used_olp_sr?ie=UTF8&amp;condition=used&amp;sr=1-1&amp;qid=1415936555
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:
And, if nothing else, try this.
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.
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.
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.
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 - 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.
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:
Hope this helps
Pick up a copy of the Bible of Booze.
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.
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.
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.
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!
I highly recommend getting a cocktail book like this:
It covers the bulk of the basics that you'll be able to make with what you listed plus fresh citrus and sugar.
I don't know much about local argentine tastes, but the simple cocktails I make most often at home are
-Martini / Martinez
All of these are quick/easy/accessible and are 3-4 ingredients.
Gary Regan's Joy of Mixology has a detailed list of liqueurs by density, in case anybody wants to level up their layering abilities.
Different kind of book, but the title exists.
I have to admit, I didn't come up with it. There's actually a cocktail recipe book with the same name!
Maybe it really was Tequila Mockingbird
You can buy it on Amazon
And it's a real book: http://www.amazon.com/Tequila-Mockingbird-Cocktails-Literary-Twist/dp/0762448652
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.
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.
This is the Rum Old Fashioned from Jeffrey Morgenthaler's Bar Book. In the book, Jeffrey uses homemade orange bitters (the recipe for which is also in the book). I haven't gotten around to making those yet, so I used Angostura Orange instead.
Jeffrey also specifies 12-year-old rum for the recipe, but I suppose you could use any good sipping rum for this cocktail.
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&amp;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.
This is a good read for any bartender IMO https://www.amazon.com/dp/145211384X/ref=cm_sw_r_cp_api_i_5Cb6AbNZ0SHGG
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.
Apparently it's a thing
is disappointed the right word?
You may enjoy this and this
I wonder if the bartender read this book first: https://www.amazon.com/Semenology-Bartenders-Paul-Fotie-Photenhauer/dp/1482605228
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.
The best part is that there are used books. :D. Happy cooking.
P.S More treats from the same author.
And there's even a cocktail version...
Drink Recipes: https://www.amazon.com/gp/aw/d/1482605228/ref=pd_aw_fbt_14_img_2?ie=UTF8&amp;psc=1&amp;refRID=8Y3H18DGCYYJ47W5NTD1
No matter what it is, somebody is into it.
Don't forget to make something to drink as well
I've received that book as a joke.
It reads seriously. But I've never attempted to cook something from it.
It has a companion bartenders book.
For $22? Pfft! For $18 you can buy this gem https://www.amazon.com/gp/aw/d/1482605228/ref=pd_aw_sbs_14_1?ie=UTF8&amp;psc=1&amp;refRID=9P35WFE5M6JE52BM35PD&amp;dpPl=1&amp;dpID=41eRs4qryuL
I got this book for Christmas, it got me going pretty well. Many bitters recipes.
Bitters, lots of good info and recipes.
edit: here is the link
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&amp;colid=1JHHRW4DKFTWD&amp;coliid=I1BH7KODMQHA5J) at some point!
I took this one from "Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas" by Brad Thomas Parsons.
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.
I liked this book called "bitters" Bitters book
You've probably seen or heard of all of these before, but these are my latest purchases, ready to be right at home in the new home bar I'm building...
Death & Co. - modern classic cocktails
The Dead Rabbit drinks manual
The Craft of the cocktail
The flavour bible
Also Bar Smarts offers an online course for $29. https://barsmarts.com/
I think David Wondrich has done more research than anyone on cocktails. Check out this book for some good information.
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.
Don't forget about Boozehound and Imbibe!
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:
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.
No, it's not. Notice the total absence of bitters.
The Old Fashioned refers back to the original cocktail recipe, when it was a "bittered sling." A sling is sugar, water, and liquor; add a few dashes of bitters and you have a cocktail. At some point (in the late 1800's), the water was replaced with ice, and the sugar with simple syrup (the lemon twist was added around this time as well). Then, as tends to happen with drinks, all sorts of stuff started getting thrown into it, fruits, garnishes, absinthe, etc.
The Old Fashioned came about as a hearkening back to that simple cocktail. A proper Old Fashioned consists of: sugar (~1tsp, IIRC), a little water (to dissolve the sugar in), 2oz liquor (whiskey, gin, rum, or brandy...I had a proper OF with brandy at a hotel bar once and it was delicious), and 2-3 dashes of bitters, then add ice and the twist of lemon peel.
Of course, even this started getting all sorts of stuff thrown into it, and, in the post-Prohibition days, the cherry and orange slice came to be pretty much standard (though muddling the fruits was...controversial, I believe).
However, even if you go with the fruit as standard, an Old Fashioned still requires sugar and bitters (the bar that was passing off a phony OF did not even have bitters, apparently).
source: Imbibe!, by David Wondrich, and Wikipedia
check out Imbibe
I'm a fan of classic cocktails and the stories behind them, so here are my top three at the moment:
Vintage Spirits and Forgotten Cocktails by Ted Haigh.
Imbibe! By David Wondrich (new edition coming out next April)
Esquire Drinks by David Wondrich (out of print but available used on Amazon).
For those just starting to build a home bar, 12 Bottle Bar by David and Lesley Solmonson is well worth $10.
And another vote for Death & Co. (Amazon's "#1 New Release in Cocktails & Mixed Drinks!)
EDIT: Added links and Death & Co.
Everything you need to know on this topic, from the spirits world’s finest:
Wayne Curtis “And a Bottle of Rum”
David Wondrich “Punch”
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.
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.
I see a lot of novice advice and advice from 'professional' bartenders. I haven't really seen a good tip in the bunch if you want to know how to correctly prepare basic cocktails. There's dozens of books on the subject.
here's a very good, detailed book by Dale Degroff called The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender
And here's a link to the web archive of a scanned version of what is widely considered the very first book on the subject of bartending. How to Mix Drinks: Or, The Bon-vivant's Companion. By Jerry Thomas.
I recently picked up The Craft of the Cocktail which is fantastic, it's got 500 recipes, all well thought out and organized.
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.
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.
The Joy of Mixology by Gary Regan
This is the book to get you where you want to be as a cocktailian.
This book breaks down drinks into a few well defined archetypes. Highly suggest it.
I could see using this design as a coaster rather than a salt dish. STL file plz?
Also, the recipe book of the same name: https://www.amazon.com/Tequila-Mockingbird-Cocktails-Literary-Twist/dp/0762448652
It's already a cocktail book.
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.
I own that book, actually; got it as a gag gift. It's a recipe book for cocktails with pun-based relationships to novels.
This one by chance?
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:
A bit more than ten, but something super cool that's been living in my wish list for a while:
Ultimate Bar Book by Mittie Hellmich. It's been my go-to for years now.
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.
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.
The Ultimate Bar Book: The Comprehensive Guide to Over 1,000 Cocktails.
So I have a bottle of Glenfiddich featured here that has been half empty for about 3 yrs. it was the first bottle of whiskey I bought and it's been sitting around just looking sad.
I found a recipe for the Robby Burns in my Ultimate Bar Book and I thought I'd give it a try:
Shake w ice and serve up.
I haven't tried allot of vermouth so the taste is a little different to me.
Anyone ever tried this drink? Any other variations? What do you do with old whiskey you aren't drinking?
Make sure to also pick up a copy of "The Ultimate Bar Book." It's an essential.
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.
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&amp;qid=1346205273&amp;sr=8-2&amp;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.
Webtender is a cool no frills site.
If you want a book this one is great.
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.
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.
This book will get you about 90% there as far as technique.
Outside your list, but I would recommend a couple books if they don't already occupy your shelves:
Liquid Intelligence is fascinating if you're a science/chem type.
The Bar Book and similar books.
One of my current favourite cocktails is arguably a "Reverse Manhattan with absinthe instead of bitters".
It greatly depends on his diet/medication . It can be sweet, salty, bitter.
For your new business
But wait, there's more
Instructions perfectly clear, you just got them mixed up with instructions from this book:
I have just the book for you.
you asked for it
Paul Photenhauer thinks otherwise. Check out his book: Semenology - The Semen Bartender's Handbook.
Have you tried any cooking recipes or drink recipes?
i bet i know what sort of food and drink they serve there
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.
Maybe he'd like a drink to go with that?
Shit is 4 real - http://www.amazon.com/gp/product/1482605228/ref=as_li_qf_sp_asin_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1482605228&amp;linkCode=as2&amp;tag=cookiwithcum-20
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.
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)
My library falls into two categories: Books of the Era, for contemporary recipes, sources, and insight; and Modern, for dissection, history, and expansions upon classic cocktails. Both have two mainstays that I bring with me to every convention:
Books of the Era:
The Mixicologist by C.F. Lawlor
How to Mix Drinks by Jerry Thomas. I have both the 1862 and the 1876 reprinted editions.
Bitters by Ed Anderson
Vintage Spirits and Forgotten Cocktails by Ted Haigh
A good book is (the appropriately titled) Bitters that gives a history of bitters as well as recipes. Amazon link There are also a lot of recipes online.
I have this book though I can't give any review because before this moment I've never even cracked the cover. It seems to be a good all-around book, including history, techniques, and recipes for both bitters and 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...
If I understood correctly, bitters are made by using a high proof clear spirit (like vodka) to extract the essences of herbs/veggies/fruits/etc. The old name for essences with only one flavor was tincture, and the mixture of two or more tinctures or one made with two or more flavors is a bitters. This is the book I read about the history and making of bitters.
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.
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.
The coffee-pecan, cherry hazelnut and grapefruit bitters came out of the bitters book. I'll definitely be posting pictures of the final results. We're planning on having a drink night in May to try all of these.
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.
Not just bourbon but highly relevant, history and used of bitters
It's complex, but I wouldn't consider it sweet. The recipe is from:
This book has some charts for how major flavors in a few commonly-aged beers evolve over time. Your own sensitivities to some of these flavors may be different and the older they get the more bottle-to-bottle variability there will be (neglecting differences in storage conditions as well), but it can serve as a general guide as to what to expect.
anything bottle conditioned, a high final gravity, or high abv are usually worthy of cellaring. anything with forward notes such as coffee, hops, or fruit should not be cellared.
i picked up this book recently: http://www.amazon.com/Vintage-Beer-Tasters-Guide-Improve/dp/161212156X
its worth a read
Check out the book Tasting Whiskey. It's a nice, no nonsense, take on getting the most out of whiskey as well as a lot of interesting history and discussion about what makes each type unique.
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.
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.
2 great books!
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.
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.
Top of the cylinder goes to the swan neck via a john guest connector. The beer line connects to the bottom of the cylinder normaly via a fairly large steel barb.
If you have an extra two connections that have connector at the bottom of the frame this means you have a water-jacketed cylinder. You can cycle coolant through these if you want but no real need.
This book is well worth it, if you get a chance to pick it up : http://www.amazon.com/Cellarmanship-Patrick-ONeill/dp/1852492783
edit: crude diagram http://imgur.com/HyxthfO
Good post. Though I have a copy, it's nice to see some of it online... because have you SEEN the Amazon listing? lol.
you could save it and later use it as a mixer
Real cocktails. Real drinks. If I order a gimlet, your bartender should not look at me quizzically and ask "What's a gimlet?" If I order a martini, it should be gin.
If you want to go the extra mile, order this and serve some of the stuff from it: Vintage Cocktails
Just...just FFS don't be another run of the mill, serving appletinis to the meatheads "bar."
Is a good start.
[Semenology - The Semen Bartender's Handbook] (https://www.amazon.co.uk/dp/1482605228/ref=cm_sw_r_cp_apa_IlIEzbQF68CH1)
Possible tos. Look off screen but hilarious.
The kindle edition is cheaper
Be sure to check out Paul "Fotie" Photenhauer's other book: Semenology - The Semen Bartender's Handbook
You should enjoy your Natural Harvest, both in food and in drink.
If you need some unusual/exotic drink ideas this would be a great source as well.
>The Siebel Institute and the cicerone program both contradict your points.
Traditional standards? High abv beers aren't true beer? The term stout was used. If we are talking about the stout styled beer, what is colt 45 is and by your standards no more than champagne is.
Using non beer yeast and new cross breeds of non beer yeast...
Randy wrote a book about the basics try it out for a read.
Ray also wrote a good book. Try reading it.