"Thomas Morrell has spent over thirteen years in the restaurant and bar industry. He has worked as a busboy, dishwasher, server, host, cook, manager and most importantly as a bartender. Over the years many people have asked him how they can become a bartender too. This book is his answer. Inside you will find information covering: bartending tools and terminology, Thomas' customer service philosophy, beer, wine, distilled spirits, mixed drinks, how to maximize your tips, bartending working environments, bartending professionalism, responsible bartending, finding work as a bartender"--P. [4] of cover.
The Essential Bartending Crash Course Do you know how to set up a full bar for that party you're having? How much vermouth to use when your first guest requests a "dry martini on the rocks?" How to measure out a shot of alcohol using the three-count method? You'll find the answers to all of these questions and much more in this indispensable guide. Rather than teaching you recipes for drinks you've never heard of and will never have to make, the authors focus on the fundamentals of bartending--using the tools, learning the terminology and drink mnemonics, and setting up for a cocktail party. This book will transform the most ignorant imbiber into a sauce-slinger extraordinaire, ready to go out and bartend recreationally or professionally. This guide includes: -Basic bar setups, tools, and helpful techniques -Hundreds of recipes for the most popular drinks and punches, from chocolate martinis to salty dogs -New chapters featuring everything a bartender needs to know about beer and wine -A new and improved guide to throwing a fabulous cocktail party -Hints on finding a bartending job -Diagrams, illustrations, and many useful tips throughout.
The Bar Book — Bartending and mixology for the home cocktail enthusiast Learn the key techniques of bartending and mixology from a master: 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. Over 60 of the best drink recipes: The Bar Book contains more than 60 recipes that employ the techniques you will learn in this bartending book. Each technique is illustrated with how-to photography to provide inspiration and guidance. Bartending and mixology techniques include the best practices for: Juicing Garnishing Carbonating Stirring and shaking Choosing the correct ice for proper chilling and dilution of a drink And, much more If you found PTD Cocktail Book, 12 Bottle Bar, The Joy of Mixology, Death and Co., and Liquid Intelligence to be helpful among bartending books, you will find Jeffrey Morgenthaler’s The Bar Book to be an essential bartender book.
★★ Buy the Paperback version of this book and get the eBook version included for FREE ★★ You can learn how to never throw a boring party again or and to make sure that your guests keep coming back. By having the right knowledge, you can be the one who determines which party people are going to go to. Teaching you how to do that is what this book is all about. Bartending goes way back and it began as a trade conducted by people who produced liquor and sold it to the folks. It turned out that there was a lot of money in this. The fact that there is a lot of money in this indicates that there will always be an opportunity for someone who knows how to tend to the bars. It also helps that there is a lot of fun to be had in this profession of bartending. It's not all about serving drinks, however. Regardless, if you go through this book, you'll be more than equipped to deal with what arises. In this book you can expect to learn about: -Bartending terminology -Tools of the trade -Making all the popular drinks which folks love to order -And much more! Whether you just want to impress your friends or family or go into bartending as your career, you want to go in with the proper knowledge either way since the quality of the bartending can make or break the party. If you are ready to get started with achieving bartending success, then scrolling to the BUY button and clicking it is the first step.
Micah LeMon had one slight problem when he started bartending nearly twenty years ago: he had no idea what he was doing. Mixology, he came to understand, is based on principles that are indispensable but not widely known. In The Imbible, LeMon shares the knowledge he has gained over two decades, so that even beginning bartenders can execute classic cocktails--and riff on those classics to create originals of their own. A good cocktail is never a random concoction. LeMon introduces readers to the principal components of every drink--spirit, sweet, and sour or bitter--and explains the role each plays in bringing balance to a beverage. Choosing two archetypes--the shaken Daiquiri and the stirred Manhattan—he shows how bartenders craft delicious variations by beginning with a good foundation and creatively substituting like ingredients. Lavishly illustrated in color and laid out in an inviting and practical way, The Imbible also provides a thorough overview of the bartender’s essential tools and techniques and includes recipes for over forty drinks--from well executed classics to original creations exclusive to this book. Both a lesson for beginners and a master class for more experienced bartenders, LeMon’s book opens the door to endless variations without losing sight of the true goal--to make a delicious cocktail.
Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. A revolutionary approach to making better-looking, better-tasting drinks. In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like. Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft. Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic. Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.
Whether you’re planning a cozy night in, or some “pre-drinks” with friends, The Pocket Book of Cocktails has all the classic and contemporary cocktail recipes you’ll need to enjoy at home. Fun, glamorous, and always delicious, cocktails have had a tremendous come-back into fashion and, with more and more innovative blends of spirits available, the time is ripe to join the cocktail revolution and become the bartender of your own home. Grab your shaker to mix up a sassy Cosmopolitan, imagine yourself in an uptown bar as you muddle a sophisticated Old Fashioned, or hark back to 1920’s pizzazz with the wonderfully sour, sugar-rimmed Sidecar. At the beginning of the book you’ll find handy descriptions of all the tools and tips you need to master each recipe and, after a whistle-stop tour of the best choice of glassware, you’ll be well on your way to relishing in your own irresistible creation. Each chapter then reveals the best and boldest cocktails of each spirit; vodka takes the lead, followed by gin, whiskey, and rum, before some surprises from tequila, brandy, and all things bubbly! So, ready your shaker, strainer, and swizzle sticks, and delight in the sours, slings, punches, and fizzes this book has to offer.
Sharpen your skills and master the classics with THE WORLD’S BESTSELLING COCKTAIL BOOK—now thoroughly redesigned, updated, and with all-new, eye-catching photos. From advice on setting up your home bar and planning a successful cocktail party to selecting the right glass and choosing the right garnish in three easy steps, The Complete Home Bartender’s Guide has it all. You’ll learn industry terminology, must-have ingredients, including the six essential syrups you should make at home, how to choose a juicy lime every time, how to batch cocktails, how to chill glasses if you don’t have room in your freezer, how to create layers in a drink, and the secret to inventing memorable cocktails. Written by award-winning bartender and industry legend Salvatore Calabrese, this indispensable volume covers everything you need to know and provides recipes for hundreds of drinks—from the Algonquin and the Martini to the Negroni and Zombie—as well as new developments in the cocktail world. This book will make the perfect addition and will help you create picture-perfect drinks every time. Salvatore Calabrese is the bestselling author of 10 books and a past president of the UK Bartenders’ Guild. He has received the Tales of the Cocktail Helen David Lifetime Achievement Award and the Imbibe Industry Legend Award. He consults for select brands and judges cocktail competitions internationally. He lives in London with his wife and has three children and one grandson.
An indispensable atlas of the best cocktail recipes—each fully photographed—for classic and modern drinks, whether shaken, stirred, up, or on the rocks. How do you create the perfect daiquiri? In what type of glass should you serve a whiskey sour? What exactly is an aperitif cocktail? A compendium for both home and professional bartenders, The Essential Cocktail Book answers all of these questions and more—through recipes, lore and techniques for 150 drinks, both modern and classic.
'Bartender's Guide' offers a comprehensive look at the art and science of serving drinks, and provides a useful reference for aspiring bartenders everywhere. The book covers everything from the different types of spirits, mixers and syrups to types of glasses and information on serving and presentation.
