Here are 100 books that Artisanal Cocktails fans have personally recommended if you like
Artisanal Cocktails.
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I have been a journalist for over a decade, most frequently writing on the subjects of spirits, cocktails, and drinking culture for such publications as the New York Times, Wall Street Journal, Esquire, Playboy, and VinePair. I have written 12 booksâ6 of them on boozeâmy latest of which is Dusty Booze: In Search of Vintage Spirits.
I had always believed that a great booze book didnât need to just be pages of pretty pictures and cocktail recipesâI knew there were booze stories that could make for compelling, novel-like narratives as well. Thad Voglerâs 2017 work was the first to actually prove my theories correct, however.
His journey to both visit the sourcesâCuba! Oaxaca! Cognac!âand meet the producers of such vaunted spirits as rum, mezcal, and cognac, all while philosophizing about what artisan spirits production actually means, resonated with me like no other booze before.
Voglerâs humor and bawdy tone also showed me a drinks-related book need not be a dry readâbooze is fun, after all!
Spirits expert Thad Vogler, owner of the James Beard Awardâwinning Bar Agricole, takes readers around the world, celebrating the vivid characters who produce hand-made spirits like rum, scotch, cognac, and mezcal. From the mountains of Mexico and the forbidden distilleries of Havana, to the wilds of Scotland and the pastoral corners of France and beyond, this adventure will change how you think about your drink.
Thad Vogler is one of the most important people in the beverage industry today. Heâs a man on a mission to bring âgrower spiritsââspirits with provenance, made in the traditional way by individuals rather thanâŚ
Magical realism meets the magic of Christmas in this mix of Jewish, New Testament, and Santa storiesâall reenacted in an urban psychiatric hospital!
On locked ward 5C4, Josh, a patient with many similarities to Jesus, is hospitalized concurrently with Nick, a patient with many similarities to Santa. The two argueâŚ
While the Bay Areaâs impact on the way we eat as a country, being at the forefront of the farm-to-table and seasonal produce movement, cocktails are being equal consideration. Why not? Distilled spirits are agricultural products, the same way wine and beer are, and so it reasons that we would worry about how they are made, their history, and the future. Can cocktails be made in a more sustainable way? Can I use beets in my cocktail? Do spirits have a sense of place? And will applying beer to a wound help it heal (note: it wonât)? Hereâs a selection of books that explore the past, present, and possible future of how you drink.
A fun read that explores the surprising history of alcohol used to treat medical maladies, from the Carthusian monks creating herbal elixirs, to the invention of tonic water to cure malaria.
English winds though the various maladies like wounds to worms to snakebites, and all the questionable, but delicious prescriptions, from gin and tonics to bourbon whiskey.
âAt last, a definitive guide to the medicinal origins of every bottle behind the bar! This is the cocktail book of the year, if not the decade.â âAmy Stewart, author of The Drunken Botanist and Wicked Plants
âA fascinating book that makes a brilliant historical case for what Iâve been saying all along: alcohol is good for youâŚokay maybe itâs not technically good for you, but [English] shows that through most of human history, itâs sure beat the heck out of water.â âAlton Brown, creator of Good Eats
Beer-based wound care, deworming with wine, whiskey for snakebites, and medicinal mixersâŚ
While the Bay Areaâs impact on the way we eat as a country, being at the forefront of the farm-to-table and seasonal produce movement, cocktails are being equal consideration. Why not? Distilled spirits are agricultural products, the same way wine and beer are, and so it reasons that we would worry about how they are made, their history, and the future. Can cocktails be made in a more sustainable way? Can I use beets in my cocktail? Do spirits have a sense of place? And will applying beer to a wound help it heal (note: it wonât)? Hereâs a selection of books that explore the past, present, and possible future of how you drink.
In A Good Drink, Farrell explores what it takes to drink sustainable cocktails, from farm to glass.
In Mexico she talks to families growing agave for mezcal and how the process helps regenerate the land and wildlife, while in South Carolina she talks to distillers who are focusing their production on heritage grains. Even bars are trying to reduce their impact, focusing on a London bar that is reducing water use and waste.
Shanna Farrell loves a good drink. As a bartender, she not only poured spirits, but learned their stories-who made them and how. Living in San Francisco, surrounded by farm-to-table restaurants and high-end bars, she wondered why the eco-consciousness devoted to food didn't extend to drinks. The short answer is that we don't think of spirits as food. But whether it's rum, brandy, whiskey, or tequila, drinks are distilled from the same crops that end up on our tables. Most are grown with chemicals that cause pesticide resistance and pollute waterways, and distilling itself requires huge volumes of water. Even barsâŚ
Crossing is a vividly human re-imagining of the love, sacrifices, and accomplishments that two Chinese brothers - American Immigrants - experience as they travel to California to build the Transcontinental Railroad.Â
While the Bay Areaâs impact on the way we eat as a country, being at the forefront of the farm-to-table and seasonal produce movement, cocktails are being equal consideration. Why not? Distilled spirits are agricultural products, the same way wine and beer are, and so it reasons that we would worry about how they are made, their history, and the future. Can cocktails be made in a more sustainable way? Can I use beets in my cocktail? Do spirits have a sense of place? And will applying beer to a wound help it heal (note: it wonât)? Hereâs a selection of books that explore the past, present, and possible future of how you drink.
Named after a small section of the Barbary Coast in San Francisco that was infamous for the hard-drinking saloons, McDonnell explores the scandalous history through 25 cocktails.
Each drink made famous in San Francisco, from the classic Pisco Punch to modern classics like the Revolver, paint a vivid picture of the history of foggy San Francisco.
During the 1870s and '80s, a single bar-filled block in San Francisco called the Devil's Acre threw what may have been the most enduring party the world has ever seen. Duggan McDonnell is in love with the city of his forefathers and its ever-flowing cocktails, and it shows in this historypacked drinking tour through one of the most beloved cities in the world. Twenty-five iconic cocktail recipes made famous by the City by the Bay-from the legendary Pisco Punch, Mai Tai, and Irish Coffee to the Gold Rush-era Sazerac and more modern-day Lemon Drop-are accompanied by an additional 45 recipesâŚ
Noel has over 15 years of experience in the hospitality sector and opened Three Sheets with his brother Max in 2016 to critical acclaim. Specialising in cocktails, the bar has a focus on simple, elegant serves that put the customer first. We were voted as the UKâs best bar at the Class Awards 2019. Three Sheets has also been listed in the World's 50 Best Bars list, rising to number 16. Three Sheets is currently Timeout London's Best Bar.
Ryan is undoubtedly the biggest name in cocktails right now. He has pioneered numerous venues in London and around the world focused on changing the way we think about bars and cocktails.
His book is not only a great entry into the world of cocktails with great classic recipes, but it also showcases interesting flavour combinations and techniques that can be used both in a bar and at home.
"An essential companion and an exciting treat" - Marco Pierre White"Mr Lyan is king of cocktails" - Todd Selby. Cocktails aren't just for fancy nights out and snobby home mixologists. Join award-winning and internationally acclaimed mixologist Mr Lyan (the man behind the White Lyan and Dandelyan bars in London) for cocktail hour as he shows you how 60 innovative and exciting cocktails can be part of your everyday life. Easy to make and beautifully photographed, here you will find a cocktail for every mood and occasion, from sunny day drinks and winter warmers to Friday night cocktails and morning revivers.âŚ
Iâm a spirits writer, educator, and judge specializing in bourbon and other American whiskeys based in Louisville, Kentucky. I have authored or co-authored six books on bourbon (including two bourbon cocktail books) and among the publications for which I am a regular contributor are Bourbon+ (where I focus on the biology and chemistry of whiskey making) and American Whiskey Magazine, for which I write whiskey tasting notes and ratings. I am also the past president of The Bourbon Women Association. When I am not writing or conducting private, customized bourbon tastings, I present seminars at bourbon festivals and other bourbon events around the United States.
When I want answers to my cocktail questions, I turn to Heather Wibbels, aka The Cocktail Contessa. What exactly is a âdash,â the least precise of ingredient measurements? Wibbels has worked out that eight drops equal a dash. No more over-bittered Manhattans! Her passion for cocktail making started when she joined the Bourbon Women Association, a group promoting the culture and enjoyment of American whiskey. After winning BWâs Not-Your-Pink-Drink cocktail contest three years in a row and being made the contestâs head judge, she was obviously the perfect person to write this cocktail manual and compilation of hers and other Bourbon Womenâs recipes to celebrate the groupâs 10th anniversary. All the classics are here as well as creative variations such as The Banana Bread Old Fashioned and Black Licorice Manhattan.Â
Bourbon Is My Comfort Food reveals the delicious beauty of bourbon in cocktails and the joy of creating them. Whether readers are new to bourbon or already steeped in its history and lifestyle, they will gain the knowledge to make great bourbon cocktails, share them with friends and family, and expand their whiskey horizons-because the only thing better than a glass of bourbon or a bourbon cocktail is sharing it with a friend. As the saying goes, "There are no strangers with a glass of bourbon in your hand."
From building your home bar to basics on cocktail technique,âŚ
Almost Home is a fictional retelling of the last great tragedy of the Civil War.
In late April 1865, almost 2,000 newly freed Union prisoners of war are packed onto the steamer Sultana, in poor repair and with a listed capacity of 376 passengers. Among them are four Indiana soldiersâŚ
Lesley Jacobs Solmonson has written the book Gin: A Global History and is completing Liqueur: A Global History. Her work has been seen in the Los Angeles Times, Imbibe, Sierra, and Gourmet. She is Senior Editor at Chilled magazine, as well as Cocktail/Spirits Historian at the Center of Culinary Culture in Los Angeles. With her husband David Solmonson, Lesley co-wrote The 12 Bottle Bar, a #1 best-selling cocktail book on Amazon. Named one of the â9 Best Cocktail Books" by the Independent UK, The 12 Bottle Bar is part of the permanent collection at the Museum of the American Cocktail. The Solmonsonsâ work has been featured in numerous media outlets.
William T. Boothbyâs bartending guide was published 29 years after the first cocktail recipe book written in 1862 by American barman/impresario Jerry Thomas. In my opinion, Cocktail Boothbyâs offers a more mature vision of cocktail culture in the 19th and early 20th centuryâs Golden Age, serving as a boozy time machine back to the era when many classic cocktails â the Manhattan, the Martini, the Mint Julep, to name a few â were born. Along with a thorough compendium of recipes, the book includes Boothbyâs âValuable Suggestionsâ to bartenders (âDo not serve a frosted glass to a gentleman who wears a mustacheâ) and his âTen Commandmentsâ of bartending, as well as a selection of old advertisements and various handwritten recipes. The authorâs celebration of, as he calls it, âthe art of mixologyâ, never fails to delight me.
"If one had to pick a single name to stand as dean to the whole tribe of San Francisco bartenders, it would be the Honorable William T. Boothby, head bartender at the Palace Hotel and author of one of the most useful bartender's guides of the golden age of American drinking. This exceedingly scarce little volume is a surpassingly sound effort, full of well-considered recipes with a real West Coast flavor."-David Wondrich, author of Imbibe!
"The bartending community is rejoicing! The new Anchor Distilling Edition of Cocktail Boothby's American Bar-Tender, based on theâŚ
Iâm a former reporter turned mystery novelist with a fondness for classic cocktails. Iâve always been fascinated by the art of cocktail making, and how a great mixologist knows exactly what ingredients pair well with others to create new and surprising flavors. As a reader, I like a book that engages all of my senses. In the same way that a great description can draw a reader into a scene, the mention of a certain cocktail can evoke specific moods or memories. In each of these books, cocktails contribute to the atmosphere, offering readers something to savor, like a perfectly made Sazerac.
Now that youâre in the mood for a good classic cocktail, this book will teach you how to make one.
Death & Co: Modern Classic Cocktails is the bible for the modern craft cocktail movement. Written by the creators of the legendary New York City bar Death & Co, which is on my bucket list of bars to visit, the book teaches you everything you need to know to make a good cocktail, from which flavors pair well together, when to shake and when to stir, and how to come up with your own new cocktail.
The book contains 500 recipes and gorgeous photos that will make you want to take up mixology in your spare time.Â
The definitive guide to the contemporary craft cocktail movement, from one of the highest-profile, most critically lauded, and influential bars in the world.  Death & Co is the most important, influential, and oft-imitated bar to emerge from the contemporary craft cocktail movement. Since its opening in 2006, Death & Co has been a must-visit destination for serious drinkers and cocktail enthusiasts, and the winner of every major industry awardâincluding Americaâs Best Cocktail Bar and Best Cocktail Menu at the Tales of the Cocktail convention. Boasting a supremely talented and creative bar staffâthe best in the industryâDeath & Co isâŚ
I think I was always meant to write about drinks for a living, it just took me a while to realise. Ever since my Dad gave me a copy of Harry's ABC of Mixing Cocktails as a kid (to look at the cartoonish illustrations) I've been fascinated by these particularly adult delights. I've also followed flavour around all my life like a Loony Tunes figure in the thrall of a beckoning wisp of fragrant steam. Studying this stuff for various drinks industry qualifications has only made that interest grow stronger, and so I take it out on you, dear reader, in the nicest way, of course.
We're back to drinks proper with another feast for the eyes. This book has a deep appeal to me because I've always been a francophile. France has pulled at me from the earliest family holidays through to the years I lived in Paris.
Now, back in London, there's a bittersweet nostalgia in the mix. This book captures a lot of what I miss from those years because it's not just about the drinks but also the culture that surrounds them.
It reminds me that a drink is always an occasion. It doesn't have to be a fancy one either. There's the domestic and quotidian side, too, like preparing a cafÊ au lait the French way in one of those ridiculous footed bowls; they're totally useless to drink from yet somehow all the more appealing for it.
TALES OF THE COCKTAIL SPIRITED AWARDŽ WINNER ⢠IACP AWARD FINALIST ⢠The New York Times bestselling author of My Paris Kitchen serves up more than 160 recipes for trendy cocktails, quintessential apÊritifs, cafÊ favorites, complementary snacks, and more.
Bestselling cookbook author, memoirist, and popular blogger David Lebovitz delves into the drinking culture of France in Drinking French. This beautifully photographed collection features 160 recipes for everything from coffee, hot chocolate, and tea to Kir and regional apĂŠritifs, classic and modern cocktails from the hottest Paris bars, and creative infusions using fresh fruit and French liqueurs. And because the FrenchâŚ
Creativity, Teaching, and Natural Inspiration
by
Mark Doherty,
I have woven numerous delightful and descriptive true life stories, many from my adventures as an outdoorsman and singer songwriter, into my life as a high school English teacher. I think you'll find this work both entertaining as well as informative, and I hope you enjoy the often lighthearted reparteeâŚ
Lesley Jacobs Solmonson has written the book Gin: A Global History and is completing Liqueur: A Global History. Her work has been seen in the Los Angeles Times, Imbibe, Sierra, and Gourmet. She is Senior Editor at Chilled magazine, as well as Cocktail/Spirits Historian at the Center of Culinary Culture in Los Angeles. With her husband David Solmonson, Lesley co-wrote The 12 Bottle Bar, a #1 best-selling cocktail book on Amazon. Named one of the â9 Best Cocktail Books" by the Independent UK, The 12 Bottle Bar is part of the permanent collection at the Museum of the American Cocktail. The Solmonsonsâ work has been featured in numerous media outlets.
I had the distinct pleasure of visiting Tony Conigliaroâs Drink Factory laboratory in London where I found a mad scientistâs lair filled with complex, technical equipment, dry erase boards covered in formulas, and shelves of esoteric, bottled ingredients. While The Cocktail Lab finds a logical home in the era of molecular mixology, it is far more than that, showcasing its author as part chemist, part bartender, and part magician. First and foremost, the book captures what Conigliaro calls his âlove affair with liquidsâ. The bookâs cocktails â many of which I have tasted â are sensory experiences that capture not only flavors, but aromas, textures, and even memories. While modernizing many classic recipes, Conigliaro simultaneously pushes the definition of what a cocktail is and can be. For me, The Cocktail Lab celebrates the ever-evolving possibilities of liquid pleasure in the modern world and how a cocktail can be a transformativeâŚ
From the U.K.'s preeminent bartender and one of the leading authorities on "modernist mixology" comes this collection of 60 revolutionary cocktails, all grounded in the classics but utilizing technologies and techniques from the molecular gastronomy movement.
The right cocktail is more than just a drink. It's the perfect combination of scent, color, sound, and taste. Utilizing a broad spectrum of influencesâincluding gastronomy, perfumery, music, art, and designâTony Conigliaro has established himself as one of the most innovative and thought-provoking mixologists in the world. In The Cocktail Lab, Tony presents his best and boldest creations: drinks like the Vintage Manhattan, DirtyâŚ
