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.

Pelecanos is the worst. Pelecanos is a bum. I hate George Pelecanos. Every time I read one of his novels I get depressed because I will never be as good as him. More modern existential hardcore PI fiction, the third novel in a triology set in DC, this one too blew me away with its vision of DC, which I had just quit for Philadelphia. But it’s not the DC you and I know of marble and monuments, posturing politicians and bright ties, bright young people, and great eateries. Shoegum Nick Stefanos prowls some very mean DC streets and alleys and slimy creeks while battling his own nature. He’s a barkeep, a drunk, a f**up. This novel showed me that thoroughly entertaining nihilistic crime fiction is alive and well. Have I mentioned I hate Pelecanos?

This no-frills cocktail handbook has been hailed the “Most-read cocktail expert around” for a good reason.

Regan engagingly romanticizes cocktail and drinking culture. He details the history of specific cocktails, includes theories of how certain drinks came about and adds quotes about drinking from notable figures.

He makes you want to try drinks you have yet to try. He also muses about the philosophy of being a bartender and what it takes to be a good bartender.

Although the author makes it a humorous and fun read, the book is much more. It is a thoughtfully laid-out handbook for creating classic cocktails. Of course, one can search for a recipe by cocktail name.

But the book includes a great glossary, and charts by the family of cocktail, making it easy to be like; it’s been a long day, and we have some leftover rye and lemons in the fridge. What… show more.

The Schofield brothers have a combined pedigree that is hard to match having worked in some of the world’s best bars over the past 10-15 years.

Their book is an amazing collection of over 100 classic cocktails brought into the 21st century with contemporary ingredients, finest techniques, and great recommendations of spirits, ice, and garnishes for each cocktail in the book. A must-read for someone looking to delve into classic cocktails.

So often, booze history has not been carefully written down, and Simonson wanted to ensure that would not be the case when it came to the cocktail renaissance that kicked off in the early 21st century.

Chapter by chapter, he introduces us to the players—bartenders, bar owners, producers, and reps—along with the bars that reinvigorated a nearly-dead American tradition of Martinis, Manhattans, Margaritas, and many more drinks that are now, thanks to them, ubiquitous everywhere on the globe.

A cocktail book containing very approachable recipes and an imbibing guide through time travelling that offers a new set of classics. Amanda Schuster also squares a unique perspective as you flip through the pages of this beautiful catalogue of drinks, adding just the right amount of historical backdrop and data that fill in the holes of the origin of a cocktail without getting too far out for the civilian enthusiast.
Listed chronologically, beginning in the year 1475 (!) to the present, “Signature Cocktails” will present a new appreciation for what goes into the birth of a classic cocktail and what makes it classic to begin with. Open the book up anywhere for a concise description, easy to follow recipes and some good, old folklore debunking (which helps keep it on the light side). The photography gives you something to aim for though I wouldn’t get intimidated, it’s the flavor that… show more.

I’ve spent more than a decade immersed in the cocktail world and writing about bar culture, mixology, and technique; John is an award-winning bartender himself. And yet when we have questions on cocktail technique, we always, always reach for this book.

Jeffrey Morgenthaler is a legend in the industry and, what’s more, he has a gift for clear instruction. Whatever our question, we’ll find an authoritative answer here. 

Now that you’re 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. 

With recipes from renowned bars all over the world -- including Death & Co in Denver and NYC, Employees Only, The Aviary NYC, Broken Shaker in LA, Everleaf Drinks in London, and Little Red Door in Paris -- the book serves as the ultimate guide to making (and enjoying!) well-balanced non-alcoholic cocktails. The beverages are tasty, visual, creative, and fun to concoct, and will motivate you to stay dry for a month (and beyond).