The New Old Bar is a collection of 200 great classic cocktail recipes that takes the fear out of entertaining and demystifies the party-throwing experience. Much more than an assortment of vintage cocktails (plus 25 terrific small dishes to enjoy while you drink them), The New Old Bar is a how-to manual on bringing mid-century cocktail culture to your home bar. Authors Steve McDonagh and Dan Smith comprise the Chicago restaurant and catering duo known as The Hearty Boys, who were the winners of the very first series of The Next Food Network Star. The Hearty Boys have catered events for President Barack Obama, and they have fed notables from Oprah Winfrey to Hillary Clinton. In this fun and beautifully photographed book, McDonagh and Smith tell readers about the proper tools needed for hosting successful cocktail parties, including vital information on bar setup, equipment needs, and proper shaking and blending techniques. The Hearty Boys have charmed the country with their breezy, insouciant take on food and entertaining, and now they bring the same warmth, humor, and easy expertise to the world of classic cocktails. Drink up!

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.

JAMES BEARD AWARD WINNER • An illustrated collection of nearly 300 cocktail recipes from the award-winning NoMad Bar, with locations in New York, Los Angeles, and Las Vegas. Originally published as a separate book packaged inside The NoMad Cookbook, this revised and stand-alone edition of The NoMad Cocktail Book features more than 100 brand-new recipes (for a total of more than 300 recipes), a service manual explaining the art of drink-making according to the NoMad, and 30 new full-color cocktail illustrations (for a total of more than 80 color and black-and-white illustrations). Organized by type of beverage from aperitifs and classics to light, dark, and soft cocktails and syrups/infusions, this comprehensive guide shares the secrets of bar director Leo Robitschek's award-winning cocktail program. The NoMad Bar celebrates classically focused cocktails, while delving into new arenas such as festive, large-format drinks and a selection of reserve cocktails crafted with rare spirits.

“Integrates modern cooking technique with innovative classical cocktail preparation . . . invaluable for aspiring mixologists looking to go pro.”—Jim Meehan, author of The PDT Cocktail Book Home to the Western Hemisphere’s largest spirit collection, Seattle bar Canon: Whiskey and Bitters Emporium has achieved unprecedented, worldwide acclaim. Named Best Bar in America by Esquire, Canon received Tales of the Cocktail Spirited Awards for World’s Best Drinks Selection (2013) and World’s Best Spirits Selection (2015), and Drinks International included it on their prestigious World’s 50 Best Bars list. In his debut, legendary bartender and Canon founder Jamie Boudreau offers 100 cocktail recipes ranging from riffs on the classics, like the Cobbler’s Dream and Corpse Reviver, to their lineup of original house drinks, such as the Truffled Old Fashioned and the Banksy Sour. In addition to tips, recipes, and formulas for top-notch cocktails, syrups, and infusions, Boudreau breaks down the fundamentals and challenges of opening and running a bar—from business plans to menu creation. The Canon Cocktail Book is poised to be an essential drinks manual for both the at-home cocktail enthusiast and bar industry professional. “If you’re lucky enough to have drunk at Canon, the bar, you’ll find reading Canon, the cocktail book, remarkably similar: rich in detail, surprising, sometimes challenging, and always delightful. If you haven’t been to Canon, at least read the book. A few pages in and you’ll be on your phone, booking a flight to Seattle.”—David Wondrich, author of Imbibe! and Punch “The collection is unassailable . . . This terrific resource is sure to send armchair bartenders scurrying to their shakers.”—Publishers Weekly

Regarding Cocktails is the only book from the late Sasha Petraske, the legendary bartender who changed cocktail culture with his speakeasy-style bar Milk & Honey. Forewords by Dale DeGroff and Robert Simonson. Here are 85 cocktail recipes from his repertoire—the beloved classics and modern variations—with stories from the bartenders he personally trained. Ingredients, measurements, and preparations are beautifully illustrated so that readers can make professional cocktails at home. Sasha's advice for keeping the home bar, as well as his musings, are collected here to inspire a new generation of bartenders and cocktail enthusiasts.

The first book in decades to celebrate and explore the history of the most iconic of classic cocktails, the martini, with 50 recipes. JAMES BEARD AWARD FINALIST • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD® • IACP AWARD FINALIST • “Simonson’s a fleet-footed writer, and his thumbnail history is easily satisfying without getting into the weeds. . . . This is a no-brainer for martini enthusiasts.”—Publishers Weekly A classic martini includes gin, vermouth, sometimes bitters, a lemon twist or olive, and lots of opinions—it’s these opinions that New York Times cocktail writer Robert Simonson uncovers in his exploration of the long and tangled history of the classic martini and its subtle variations. The book features examples of age-old recipes, such as the first martini recipe published in 1888, modern versions created by some of the world’s best bartenders, and martinis sought out by enthusiasts around the world, from Dukes Bar at the Dukes Hotel London to Musso and Frank Grill in Los Angeles. In The Martini Cocktail, you’ll discover everything you need to know about what components make a great martini, as well as a collection of 50 recipes to create your own drinks (and form your own opinions) at home.