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9781607748625

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Absolutely necessary for any spirits dork. --Christine Muhlke, Bon Appetit There's much more to being a good bartender than being able to quickly and efficiently make great cocktails. Yes, Meehan addresses cocktail recipes, what ingredients tools and techniques to deploy to make great drinks, but importantly this book is about much more than just mixing cocktails. Anyone who absorbs the pages on spirits will have more than passable knowledge of each of the spirit categories, and anyone who's serious about bar management, or indeed any aspect of bar operations should read this book. --Simon Difford, Difford's Guide One of the most recognizable names in the bar world brings you the ultimate cocktail guide, complete with recipes, origin stories and hacks--because not owning an esoteric bottle of bitters shouldn't hold you back from a good drink. There are also floor plans of bars around the world and deep-cut cocktail facts for those who want to geek out. --Abby Reisner, Tasting Table For anyone obsessed with cocktails and their unique subculture, this book will be fascinating and essential, a heady tome that pores over the origins of whiskey and gin like a graduate school volume. --Matthew Kang, Eater There are hundreds of bar books that focus on cocktail recipes or history, but few really explore the art and practicalities of bartending. Jim Meehan strives to write a modern handbook on par with the 1862 book, Jerry Thomas' Bartenders Guide. Meehan whips through cocktail history basics and features in-depth recipes for classic cocktails, but the best sections look at what it means to run a bar today. [..]Meehan's book is designed for everyone from newcomers to the bar industry to seasoned bar owners who are always seeking new ways to improve their establishment. --Amy Cavanaugh, Plate When he opened New York's PDT in 2007, Jim Meehan helped kick off the speakeasy trend, and in 2012, the bar scored the first James Beard Award for Outstanding Bar Program. Now Meehan has distilled his bar expertise into this combination recipe book and bar industry guide. --Jason Horn, The Daily Beast There's much more to being a good bartender than being able to quickly and efficiently make great cocktails. Yes, Meehan addresses cocktail recipes, what ingredients tools and techniques to deploy to make great drinks, but importantly this book is about much more than just mixing cocktails. Anyone who absorbs the pages on spirits will have more than passable knowledge of each of the spirit categories, and anyone who's serious about bar management, or indeed any aspect of bar operations should read this book. --Simon Difford, Difford's Guide One of the most recognizable names in the bar world brings you the ultimate cocktail guide, complete with recipes, origin stories and hacks--because not owning an esoteric bottle of bitters shouldn't hold you back from a good drink. There are also floor plans of bars around the world and deep-cut cocktail facts for those who want to geek out. --Abby Reisner, Tasting Table For anyone obsessed with cocktails and their unique subculture, this book will be fascinating and essential, a heady tome that pores over the origins of whiskey and gin like a graduate school volume. --Matthew Kang, Eater

There's much more to being a good bartender than being able to quickly and efficiently make great cocktails. Yes, Meehan addresses cocktail recipes, what ingredients tools and techniques to deploy to make great drinks, but importantly this book is about much more than just mixing cocktails. Anyone who absorbs the pages on spirits will have more than passable knowledge of each of the spirit categories, and anyone who's serious about bar management, or indeed any aspect of bar operations should read this book. --Simon Difford, Difford's Guide

Author Information

Jim Meehanis a renowned bartender and author of The PDT Cocktail Book. He worked at some of New York City's most revered restaurants and bars, including Gramercy Tavern and Pegu Club, before opening the James Beard Award-winning bar PDT in 2007. In addition to writing for Tasting Table, Lucky Peach, and Sommelier Journal, Meehan served as an editor for Food & Wine magazine's annual cocktail book and Mr. Boston Official Bartender's Guide. He and his family reside in Portland, Oregon, where he runs the consulting firm Mixography, Inc.

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