Books like Death & Co

I love the absolutely authentic atmosphere of this book – the clothes, the music, the booze -- and the exploration of the dark side of the 1920s.

I find some of the characters sympathetic, some repellent, and some impossible to understand, just as in real life. Regardless, I feel that I really get to know them by the end of the book, even if I still don’t understand them. I can’t help but make comparisons with that time period and now, a century later. So much has changed, yet so much remains the same.

I’ll be honest that it can be a depressing read, so I have to be in the right mood for it, but when I am, nothing else will satisfy.

While all of Raymond Chandler’s books are loaded with intricate plotting and word wizardry, I really enjoyed how this one explored the nature of friendship.

How much are you willing to do to help a friend? And what, if anything, does that friend owe you by going out on a limb for him? 

William T. Boothby’s 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 Boothby’s offers a more mature vision of cocktail culture in the 19th and early 20th century’s Golden Age, serving as a boozy time machine back to the era when many classic cocktails – the Manhattan, the Martini, the Mint Julep, to name a few – were born. Along with a thorough compendium of recipes, the book includes Boothby’s “Valuable Suggestions” to bartenders (“Do not serve a frosted glass to a gentleman who wears a mustache”) and his “Ten Commandments” of bartending, as well as a selection of old advertisements and various handwritten recipes. The author’s celebration of, as he calls it, “the art of mixology”, never fails to delight me.

Harry Craddock was a master behind the bar, and The Savoy Cocktail Book may be the most thorough chronicle of classic recipes from the Prohibition era. With the 18th Amendment, Americans had only two choices if they wanted a drink in a bar: go to an illegal speakeasy or head to places beyond the grip of the teetotalers. One of these spots was the American Bar in London’s Savoy Hotel, so named because it was one of the first bars where one could sip “American” cocktails. The no-nonsense layout and massive breadth of the recipes make this a must-have for both the layman and the professional. Among Harry Craddock’s words of wisdom is this nugget: “Shake the shaker as hard as you can: don’t just rock it: you are trying to wake it up, not send it to sleep!” I follow this advice with every drink I shake.

I’m a loud and proud proponent of the magical nature of tiki drinks. In my opinion, it is utterly impossible to be sad or angry or frustrated when you are served a drink with an umbrella – and sometimes an orchid, a pineapple spear, and a swizzle stick – in it. Jeff Berry, aka ‘Beachbumb Berry’, is one of the undisputed experts in the world of tiki culture, and Potions of the Caribbean is a vividly-designed, detail-packed adventure of a book. With Berry’s always thorough research and reflections, the book traces the origins of tropical drinks back 500 years eventually culminating in the tiki craze that took the United States, and later the world, by storm. Coupled with Berry’s in-depth history are vibrant, historical photos and juicy recipes that make your mouth water. To me, the happy-go-lucky tiki era embodies a sense of optimism, a time when a flaming, fruity… show more.

I had the distinct pleasure of visiting Tony Conigliaro’s Drink Factory laboratory in London where I found a mad scientist’s 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 “love affair with liquids”. The book’s cocktails – many of which I have tasted – 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 transformative… show more.

Black Coffee deals mostly with beverages of the black and caffeinated variety, as Hercule Poirot tries to determine who poisoned the coffee of Sir Claud Amory, an eminent scientist who has just written the formula for a powerful explosive.

The plot involves international spies, bitter family members, disloyal servants, and multiple red herrings. But it also includes a few references to cocktails, including the Manhattan, the whiskey sour and the intriguing Satan’s Whisker, which one character says is “guaranteed to put some pep into you.”

From Beer To Eternity, the first in Sherry Harris’ Chloe Jackson Sea Glass Saloon Mysteries, is the first book in a delightful cozy series.

In the book, the reader learns all about the colorful inhabitants of Emerald Cove, Florida, while Chloe Jackson, who has taken up bartending at the Sea Glass Saloon as a favor to a dead friend, learns the fine art of cocktail making while investigating a murder.

The mystery is engaging, the setting is picturesque, the characters are charming, and the book is the perfect read for a relaxing few hours on the beach, preferably with a piña colada made with fresh ingredients and blended to perfection.

Most reference books aren’t also entertaining reads. But this book manages to be both.

Written in 1948, it’s an in-depth guide to the taxonomy of classic cocktails–helping you distinguish your Sours from your Daisies–but written with a sense of humor and levity that other books lack. For a look into mid-century American cocktail culture, one of the cocktail world’s true golden ages, this is as good as it gets. 

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.