DAVID KAPLAN is the co-owner of the Los Angeles-based Proprietors LLC, a fullservice hospitality company (Death & Co, Nitecap, Walker Inn, Honeycut, the Normandie Club, and more). It was the first realization that so many of the bars we’d been traveling around the world to visit actually have books where they not only share the methods to their madness, but give the real drink recipes for some of the best drinks in the world. You also wouldn’t buy a book with nothing but complex and obscure recipes if you just want to know how to make a decent Aperol Spritz for your friends. The presentation is phenomenal, and the more expensive version that comes in a presentation box is stunning.

Chevron icon It indicates an expandable section or menu, or sometimes previous / next navigation options. Sometimes the carbonated ingredient is sweet, omitting the need for another sweetener, such as with the Cuba libre which is made with rum, fresh lime juice and cola or the Moscow mule, made with vodka, lime juice and ginger beer or ginger ale. It can also be savory, such as with tomato juice in the bloody Mary. It was our last stop after a long day of bar hopping, and we loved the vibe of the bar. Unpretentious and casual, but with fantastic drinks. Go to cooking school in your own kitchen with over 80 themed courses to learn more than 200 skills and cook 400 recipesKeep in mind that what feels disjointed to one person might taste magnificent to the next, so experiment until you find your personal preferences. “If you like something, then you’re right,” Tarby says. And once you know the formula for say a standard daiquiri, you’re then able to take that knowledge and create any number of variations of your own.

This means that unlike a NoMad or Dead Rabbit book, which will undoubtedly ask you to go to the liquor store before you make anything, you’ll be able to open it up on a random Friday night and find plenty of drinks to make with ingredients you already have. Best Home Bar Tools– Looking to build out your home bar? These are the essentials that you’ll need. Jeffrey Morgenthaler's "Bar Book" is my favorite bartender guide to recommend for professional and at-home bartenders. Jeff's writing style and personality make the techniques and processes entertaining and approachable. — Jeff Bell, managing partner at Please Don't Tell in New York City, NY Once you’ve mastered the six, you’ll have a deep understanding of when to stir and when to shake, what you can add and what to take out. Jeffrey Morgenthaler is a legend in the bartending community, and once you read this book, it's easy to see why. I love the refreshing look it takes to the etiquette of drinking in a bar, not just making the drinks.These ‘templates’ each feature a core ingredient, balancing components and seasonings that have been swopped out and expanded upon to create just about all the drinks we know and love today. The Blood Orange is a martini variation that features blood orange infused sweet vermouth. Cole Wilson While the newer Dead Rabbit book I mentioned above is probably a better fit for most home bartenders (there are more recipes, and many of them are a bit easier to make), I’d be remiss if I left out their original book: The Dead Rabbit Drinks Menu.

They’re on their 6th or 7th iteration of their elaborate graphic novel menus, which you could literally spend an hour or two reading, soaking in, and contemplating which drink to get. They’re always unbelievably well done, and I can’t help but buy one every time there is a new one out.With this formula, you can easily make a delicious margarita (tequila, agave syrup, lime) or a classic daiquiri (rum, simple syrup, lime). Or you can make a gimlet (gin, simple syrup, lime) or a whiskey sour (whiskey, simple syrup, lemon). It's very good for beginners and showcases all kinds of techniques. In addition, it helps readers think outside the box to create new drinks and explains everything clearly and logically. —Nico de Soto, master mixologist at Mace in New York City, NY Chevron icon It indicates an expandable section or menu, or sometimes previous / next navigation options. Chevron icon It indicates an expandable section or menu, or sometimes previous / next navigation options.

Masahiro is an amazing mixologist, and Michael, who I've met on countless occasions, is a wealth of knowledge and an overall great guy. I've always been curious about the "Eastern style" of mixology and this book really opens up the door into it. Not only does it go deep into the history of the the tiki drink, but it has some of the best variations of the classics you’ll find anywhere – along with some wonderful original creations. Flips basically consist of any fortified wine or liquor shaken with a whole egg or cream, and sweetened with sugar. They are typically garnished with a dusting of nutmeg or another warming spice, and yields dreamily creamy drinks like the White Russian , Eggnog, and Pina Colada. 6. SidecarThe photos inside are just as beautiful, and it will have you repeatedly saying: “I want one of those.” They are the Old Fashioned, Martini, Daiquiri, Sidecar, Whiskey Highball, and Flip. In each drink, every ingredient falls into at least one category. Core is the primary flavor; balance enhances the core with sweetness, acidity, or both; and seasoning adds another dimension and complements or contrasts with the core. Variations on the flip can include two spirits or liqueurs, such as the white Russian (vodka and coffee liqueur), eggnog (rum and cognac) and the piña colada (light and dark rum). I actually first heard about the book from Shingo Gokan, who is in it, while we were sitting in his bar the SG Club in Tokyo. His response: “Well I made all the ones on that menu right there, so I’m pretty excited about each of those.”