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"The suit doesn't make the man". The 20 best books that a Bartender should read.

Updated: Jun 1, 2020

The preparation of cocktails requires fantasy experience and balance. The latter, a value that cannot be missing, will help us find the right mix between all the ingredients. But what really makes everything flawless? Before our taste buds savor 'our balance', choosing a dress becomes a decision-making journey. The glass will make your cocktail luxurious and give identity and 'impression' to it.


But why the comparison with cocktail glasses? Like cocktail glasses, containers of various shapes and sizes, we Bartenders have the task of "filling" with different ingredients, so that experience and imagination start a balance that becomes "Art of taste" taking inspiration from books. Tales of the Cocktail is an annual trade conference, festival and gathering of cocktail and spirits professionals in New Orleans, Louisiana. Elected among the 20 best books, just for you, Hospitalian offers you 20 mixes to stimulate and enrich your container of experience and imagination for a real Bartender life:


One of the world s pre-eminent mixologists serves up the theatre, mystery and science behind his signature modern cocktails Vanilla-and-hickory smoked Manhattan, anyone? BarChef is a cocktail lounge on Queen Street West in Toronto. Dedicated to the art and science of the cocktail, its beauty lies in the colours and details behind the bar from apothecary jars filled with bitters and syrups to bell jars and 100-pound blocks of ice. Owner Frankie Solarik holds court in his fedora, chipping ice, talking to patrons (a mix of rockers, hipsters, business people, locals and celebrities) and enjoying his craft thoroughly. Solarik is a leading figure of the global cocktail renaissance. His book, The Bar Chef, explores the importance of engaging all the senses when creating modernist cocktails. Depth and balance the ideas behind great wines, and great food and wine pairings are vital to a magnificent drink. Chapters detail the elements of the set-up, the art and craft of mixology and, of course, include recipes for syrups, infusions, bitters and the cocktails themselves. A chapter for non-alcoholic drinks rounds out the book. This book is aimed at adventurous mixologists, enthusiasts who want to hone their skills and taste, and who want to experience something of Solarik s genius at home. This book is neither comprehensive nor general. Rather, it is a carefully curated sampling of Solarik s creations, featuring recipes that are challenging but achievable, and oh so delicious.




2020 IACP Awards Finalist – Wine, Beer or Spirits


Cocktails with a Twist features more than 100 variations on 21 classic cocktail recipes. Each chapter is based on a classic cocktail with gatefolds that open to reveal numerous riffs on each drink.

The gatefold pages explore modern variations on time-honored drinks, like the Manhattan―for example, swap Irish whiskey for rye to make a Blackthorn, or substitute amaro for vermouth to make a Black Manhattan.


• Includes helpful tips on keeping a well-stocked bar

• Features advice on garnishing drinks and throwing a party

• Helps readers build on their go-to cocktail order and discover new favorites


Cocktails with a Twistis a highly accessible and bold book for cocktail enthusiasts who want to experiment with new flavors and sharpen their bartending skills.


Expand your palate and discover new favorite drinks with this inventive cocktail book.


• A great gift for Mother's or Father's Day, a 21st birthday, a housewarming party, or a stocking stuffer

• Features a gorgeous foil cover, making it perfect to display on a home bar or bar cart

• Great for those who lovedThe Ultimate Cocktail Book: Modern and Classic Cocktail Recipes incl. Vodka, Whiskey, Gin and Moreby Edward Bailey Smith,I'm Just Here for the Drinks: A Guide to Spirits, Drinking and More Than 100 Extraordinary Cocktailsby Sother Teague andThe Art of Mixology: Classic Cocktails and Curious Concoctionsby Kim Davies.



“Canada has always been that big, snow-covered country to the north of the United States where people live in igloos and ride moose to school,” Soole remarks. “Obviously, this is an exaggeration on Canadian stereotypes but our culture, climate, and people are some of the most diverse in the world. Canada is rich in world cultures and in the last ten to fifteen years has slowly and apologetically become a cocktail culture powerhouse.”

With over 140+ drink recipes plus syrup, tincture, and infusion formulae, Soole introduces veteran and new Canadian drink talents who preside in the nation’s bars from Vancouver Island to Nova Scotia and their recipes, along with bartending tips, a range of easy-to-follow homemade ingredients, and a glossary so even novice mixers can follow along.



An elegant collection of over 100 recipes inspired by the Magic City.

Famous for its tropical climate and vibrant nightlife, Miami has been a go-to destination since the railroad could deliver travelers there from all over the United States. Today, the Magic City has become an international beacon for art enthusiasts, fashionistas, foodies, and nightlife aficionados, making for one of the country's most dynamic cocktail scenes. Miami Cocktails takes you inside the city's best bars and introduces you to bartenders and mixologists conjuring up drinks that reflect the myriad influences shaping the city today. Featuring over 100 recipes that honor and reinvent classics and make the best of all the fresh, year-round local produce, this book is the ideal cocktail enthusiast's guide to drinking like a local, whether you're making a trip to Miami or staying at home and simply wishing you were there.



'Joe Schofield is rightly known as one of the most creative bartenders of his generation, worldwide.'

- Phillip Duff - Director of Education Tales of The Cocktail


'Daniel Schofield has received worldwide recognition amongst his peers whilst working in many cities in Europe, including Paris and London. He is now based in his home city of Manchester with the future holding many exciting projects.'


Internationally renowned bartenders Joe and Daniel Schofield have worked at the some of the best bars in the world, from the American Bar at The Savoy Hotel to the Tippling Club in Singapore.


Their reputation for creating superlative cocktails from classics to contemporary innovations, has led to numerous awards and much acclaim within the bartending industry. Here are over 100 classics, re-made with contemporary ingredients and with guest recipes from some of the world's leading bartenders. With details on how to make delicious drinks using only the finest ingredients, expert techniques and the best quality ice, as well as their personal recommendations for the most suitable spirits, mixers and garnishes for each recipe, this book is a must have for any cocktail lover.



Cocktails don't need to be complicated to taste delicious.

Take cocktails back to basics with Sipsmith's uncompromisingly handcrafted gin. 100 gin cocktails, all with only three ingredients.

Enjoy fuss-free drinks, from summer sipping to winter warmers, time-honoured classics to new twists. Along the way, you will find expert mixing tips, drink history and stories worth reading over a Martini or two.

Delicious cocktails range from classics such as the Negroni and Martini to drinks for sipping at occasions, whether it's an Earl Grey Sour for a nightcap, or a new take such as a Gin Espresso Martini.

Recipes include:

  • Dry Martini

  • Negroni

  • Gin Fizz

  • Gin Basil Smash

  • Watermelon Martini

  • Hot Gin Twist

  • Earl Grey Sour

  • Gin Caipirinha

  • Dark Fruit Bramble

  • Gin Espresso Martini


The first book in decades to celebrate and explore the history of the most iconic of classic cocktails, the martini, with 50 recipes.

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.



Originally published as a separate book packaged insideThe NoMad Cookbook, this revised and stand-alone edition ofThe NoMad Cocktail Bookfeatures 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.



Tiki is the endless summer, an instant vacation, a sweet and colourful ticket to paradise with no baggage fees. Romanticized since mid-century but too long overlooked as the province of suburban lodges and family resorts, the tiki cocktail is stepping into its moment with sophisticated spirits lovers, skilled mixologists, and intrepid foodies. In Tiki, Brooklyn-based rum expert Shannon Mustipher brings focus on refreshing flavours, fine spirits, and high-impact easy-to-execute presentation. Dozens of easy-to-follow recipes present new versions of classic tiki drinks along with original cocktails using quality rums, infused and fat-washed spirits, liqueurs, fresh fruit juices, and homemade syrups. Tastemakers in the contemporary tiki boom, including Nathan Hazard, Brother Cleve, Laura Bishop, and Ean Bancroft, contribute their recipes. As a true aficionado, Mustipher breaks down Caribbean rums and spirits with practical tasting notes. Fans of classic tiki bibles such as Smuggler s Cove and Potions of the Caribbean can embrace Tiki s modern style and spirit while new tiki fans learn from Mustipher s expertise, accessible recipes, and clear instruction.



An illustrated repertoire dedicated to Italian amaro, with a focus on 300 labels corresponding to some of the most interesting and involving production realities of the Peninsula. An exciting itinerary that addresses the origins, the botanicals of reference, the curiosities and the tasting techniques of one of the most popular spirits of the moment, told with an open look on Europe and the world. To complete the volume, two sections dedicated to the new international food & beverage trends, which see bitter as a precious ingredient in mixology and in the kitchen.



China is one of the world’s leading producers and consumers of liquor. In turn, alcohol infuses all aspects of China’s culture, from religion and literature to business and warfare. Yet to the outside world, China’s most famous spirit remains a mystery. That’s about to change: baijiu, the most popular alcoholic drink in China, is now being served in cocktail bars overseas. The baijiu invasion is beginning. Drunk in China follows Derek Sandhaus’ journey of discovery into the world’s oldest drinking culture. He travels throughout the country and around the globe to meet with distillers, brewers, snake-oil salesmen, archeologists and ordinary drinkers. He visits production floors, karaoke parlors, hotpot joints and speakeasies. Along the way he uncovers a tradition that spans more than nine thousand years, and explores how recent economic and political developments have conspired to push Chinese alcohol beyond the nation’s borders for the first time. As Chinese society becomes increasingly international, its drinking culture must also adapt to the times. But is the West ready to clink glasses with China, or will deeply rooted stereotypes prove too difficult to overcome? ​Far from engaging in a juvenile celebration of inebriation for its own sake, Sandhaus has aimed to examine the many ways in which alcohol has shaped Chinese society and its rituals, sometimes with disastrous consequences.



From the James Beard Award-winning author ofBittersandAmarocomes this poignant, funny, and often elegiac exploration of the question, What is the last thing you'd want to drink before you die?, with bartender profiles, portraits, and cocktail recipes.

JAMES BEARD AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY CHICAGO TRIBUNE

Everyone knows the parlor game question asked of every chef and food personality in countless interviews: What is the last meal you'd want to eat before you die? But what does it look like when you pose the question to bartenders? In Last Call, James Beard Award-winning author Brad Thomas Parsons gathers the intriguing responses from a diverse range of bartenders around the country, including Guido Martelli at the Palizzi Social Club in Philadelphia (he chooses an extra-dry Martini), Joseph Stinchcomb at Saint Leo in Oxford, Mississippi (he picks the Last Word, a pre-Prohibition-era cocktail that's now a cult favorite), and Natasha David at Nitecap in New York City (she would be sipping an extra-salty Margarita). The resulting interviews and essays reveal a personal portrait of some of the country's top bartenders and their favorite drinks, while over 40 cocktail recipes and stunning photography make this a keepsake for barflies and cocktail enthusiasts of all stripes.

Praise for Last Call

"[Parsons] captures the people and places through stunning photographs and prose. Like a perfectly balanced cocktail, it is equal parts cocktail recipes, travelogue and mixtape."--The Atlanta Journal-Constitution

"Measure equal parts travelogue, tell-all, discography, and cocktail companion--in service of an obituary of all patrons--and you have Last Call; Brad Thomas Parsons's best book yet. Through soulful photos and gritty interviews, he and photographer Ed Anderson capture the rawness, vulnerability, and ecstasy of the metamorphosis between the end of a guest's night and the beginning of a bartender's."--Jim Meehan, author of Meehan's Bartender Manual and The PDT Cocktail Book

"This book is a delight. Last Call shows us the sense of community evoked by bartenders across the country, whose wisdom and tenderness are captured here both in words and beautiful photographs. It made me--an erstwhile bartender and faithful customer--happy to remember that we all have nights when we unexpectedly hear the words 'last call, ' and that noble and fascinating bartenders are out there waiting to share it with us."--Alan Cumming.



A cocktail the fascinating alchemy of simple alcohols into complex potables is an invention as unlikely as it is delicious, and an American innovation whose history marches in step with that of the Republic. In Spirits Sugar Water Bitters, nationally recognized bartender and spirits expert Derek Brown tells the story of the cocktail s birth, rise, fall, and eventual resurrection, tracing the contours of the American story itself. In this spirited timeline, Brown shows how events such as the Whiskey Rebellion, Prohibition, and the entry of Hawaii into the United States shaped the nation s drinking habits. Brown also tells the stories of the great men and women who made their mark on cocktail culture, including America s Distiller-In-Chief George Washington and modern-day King Cocktail Dale DeGroff, as well as lesser-known mixology heroes like Martha Niblo, the nineteenth-century New York proprieties famous for her Sherry Cobblers, and Frederic Tudor, whose ice-shipping business gave early drinks like the Cobbler and the Mint Julep the chill they needed. Featuring classic and original recipes inspired by each period, this book serves up the perfect mix of geography, history, culture, and taste.



The definitive book on understanding and appreciating the exploding world of whiskey. Renowned whiskey educator Robin Robinson demystifies the "water of life" in a definitive, heavily illustrated tome designed to take readers on a global tour of the ever-expanding world of whiskey. Across ten robust "classes," Robinson explains whiskey history, how it defined the way whiskey is made in different countries and regions, the myriad styles, how aging and finishing works, and the basics of "nosing" and tasting whiskey. In chapters dedicated to American whiskey (including bourbon, Tennessee whiskey, and rye), American Craft whiskey, Scotch, Irish, Canadian, Japanese, and world whiskies, Robinson presents the best offerings from new and historic producers, how to choose among them, and how to build a collection of your own. Each "class" is a journey into a country's whiskies and makers, including recommended bottles and styles, as well as insider information on how distilleries make their unique offerings. Each chapter includes themed tastings organized by bargain, value, special occasion, and splurge price categories. This thoroughly up-to-date and wide-ranging guide also offers helpful recommendations on how to lead your own tasting, a glossary of terms, food pairings, and tips on everything from glassware to whiskey festivals and how to read a label.



A tequila revolution is taking place, with more and more people learning to appreciate the rich culture, craft and flavour to be found in this unique spirit.

The Tequila Dictionary is the drinker's guide to this wonderful world. With hundreds of entries on tequila and agave spirits covering everything from history, culture and ingredients to distilling techniques, cocktails and the many varieties of tequila, spirits expert Eric Zandona explores the truth behind this truly captivating drink.



The first book to cover the booming gin industry across the globe, country by country. Never has there been a more striking revolution in the world of distilled spirits than the current renaissance of gin. With small craft distilleries popping up all over the world, from Texas to Tasmania, more varieties and techniques being used than ever before, and a tapestry of tastes from light and citrusy to big bold savory notes, gin's appeal is extraordinarily wide and varied.

From gin made in small batches from local botanicals, to large facilities which make some of the world's most recognized gin brands, World Atlas of Gin looks at everything from the botanical to the bottle: how and where botanicals are grown and harvested and their role within the flavor of gin; producers and the stories behind their brands; exactly where, and how, gins are made; and, country by country, the best examples to try.

Global cocktails are covered too, including the history and country of origin of some of the best-known mixed gin drinks.

For everyone and anyone who wants to understand more about gin, its history and production methods, the countries that have helped make it a global success story, and appreciate the best gins the world has to offer, this is the definitive guide.



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