Books are useful resources that aspiring bartenders and anyone who’s interested in cocktails should tap. There’s something special about holding a book in your hands, turning the pages, and bookmarking (I’m not a dog-earing kind of person) passages that you want to remember. Here are a few classics that every drink enthusiast should have, plus two important reads for every aspiring mixologist should have at home.
Imbibe!
By David Wondrich
Imbibe! covers the life of Jerry Thomas, 19th century’s original flair bartender and master mixologist. Written in 2007 and later revised and updated in 2015, this book has become a great resource for bartenders and give you the scoop about American cocktail history and the special stories behind classic American cocktails with great modern cocktails.
Liquid Intelligence By Dave Arnold
Liquid Intelligence is about the craft and science behind creating your cocktails. The book mixes hard science with cocktails in such an engaging and non-intimidating way, that you’ll want to make boozy experiments all day, every day.
Jim Meehan’s Bartender Manual and The PDT Cocktail Book By Jim Meehan
Jim Meehan is a true rock star of modern bartending and arguably the most successful bar professional in modern times. His Bartender Manual explains the ‘ins and outs’ of the modern bar industry, and covers topics ranging from the history of cocktails and bartending, to bar design, spirits production, and creating a well-stocked bar. A comprehensive classic. The PDT Cocktail Book features all the cocktails available at the unique New York bar, plus behind-the-scenes secrets and Jim’s creative process. A definite must-read for those who want to know what goes into building a bar with vision.
Noma Guide to Fermentation: Foundations of Flavor By René Redzepi and David Zilber
I’m on a quest to learn more about sustainability behind the bar and have a new-found geeky interest in fermentation. This book is a deep dive into the world of fermentation: lacto fermentation, kombucha, vinegar,koji, misos, new kinds of shoyu, and learning how it can improve the taste of everything! Fermentation is an emerging trend in the industry, and this book will give you big ideas for incorporating this process into your drinks.
The Vegetarian Flavor Bible By Karen Page
This is an encyclopedia of hundreds of ingredients: herbs, spices, fruits, seeds, seasonings, and vegetables. It offers the best ways to enhance their flavors and recommended pairings as well. Having this in your arsenal will take your cocktails to a different level.
Cover image from Unsplash.com
