The Bar Book: Elements of Cocktail Technique (Cocktail Book with Cocktail Recipes, Mixology Book for Bartending): Elements of Cocktail Technique Hardcover – Illustrated, June 3, 2014

I haven’t read it yet, but it’s a very nice book, great quality and looks like theirs some experienced material in it

I recently set up a home bar and have been looking for guides that would show the ins and outs of preparing quality cocktails. There seem to be a lot of books out there with recipes, but none of them really get down to the fundamentals of technique. I have even looked into professional bar-tending classes, but they seem to inconvenient and I suspect they focus as much on customer issues and how to crank out the drinks. I typically only have one drink a night: I want it to be a good one!This book truly delivers. It is beautiful with magnificent photos, it's the right size to sit on a bar shelf and, most importantly, it really gets down to the details of technique. A good example is the chapter on shaking...About a week ago (before buying this book) I cracked the glass part of my Boston Shaker when trying to release it. It made me realize that I really had no idea how to deal with shaking a cocktail in general. Then along comes Morgenthaler's chapter on shaking. He starts by listing (in detail) the different shakers and how they can be used. He describes (in detail) the brands and qualities of the various shakers and what characteristics you should look for in each type (heavy gauge vs. light gauge steel for example). He then continues with how to grip the Boston Shaker (in detail - are you seeing a pattern yet?) and even how to practice shaking (he has his trainees use rice in the shaker).In short, this is EXACTLY the sort of information I had been looking for. The book is all about the technique that creates a truly wonderful cocktail. Yes, it includes some great recipes (more can be found on the author's blog) and, yes, it has great pictures and the explanations are well written. But most of all it gets down to the details that you could probably only get if you had a pro working alongside you.I suspect that there is a lot of great information in this book for even for professional bartenders, but it remains very accessible.I can guarantee that the pages of my copy will soon be stained with various bitters, spirits and juices.

This book covers every aspect of bartending the home-bartender needs to know, and a lot of stuff he didn't know was interesting. And it's beautifully written, every sentence is clear and concise. If you buy just one book about mixology, this should be it.Another thing I like about Morgenthaler's approach is how he never just assumes bartending axioms are right. He experiments to see for himself, and finds that some are just myths. For instance, you've probably heard that you should roll your citrus on the counter before you press it, to loosen up the fibers and get more juice out of it. Well he took two one-pound groups of citrus fruit, rolled one group before pressing and didn't roll the other group. He got the same amount of juice from both batches! So we don't have to waste time rolling lemons and limes anymore.Another example is that he tried all the "ways to make clear ice," and found they're all nonsense, wives' tales.

There's "Setting the Table" by Danny Meyer, to learn about being truly hospitable. There's "The Fine Art of Mixing Drinks" by David Embury, to learn about the theory and practise of mixology. And now there is "Bar Book" by Jeffrey Morgenthaler*.I've trained about 60,000 bartenders in 60-odd (sometimes very odd) countries in the last 15 years. I've founded Europe's largest bar school as well as an award-winning craft cocktail bar, and if I could go back in time I would give Jeffrey's book to each and every student I've ever had. As it is, I will give it to every student I have from now on.Jeffrey's research, insight and experience have resulted in a book that will shave years off the time needed to master drink making, leaving more time for professionals to concentrate on creativity and hospitality, and for interested Cocktailians** to concentrate on seducing your neighbours' wives (and husbands) at the excellent cocktail parties you will henceforth be able to effortlessly throw.This is where you click "buy now". Now!* Disclosure: Jeffrey is a friend and contemporary of mine, but such a cheap, thoughtless bastard that not only did he not think to offer me a financial inducement in return for a positive review, I even had to buy my own copy of this annoyingly excellent book.** Cocktailian = cocktail equivalent of a foodie.

Recommended by my favorite bartender. What makes this book essential is that it thoroughly covers the basic and advanced techniques used by bartenders. Needs more drink recipes.

I use mostly as a guide for syrups and other things like that, but they have drink ideas for everything that you make. Lots of other items in the book so there are other things that are great about it.