Descripción de editorial
“A knowledge-filled tome for true cocktail nerds or those aspiring to be” (Esquire), from one of the world’s most acclaimed bartenders
WINNER OF THE JAMES BEARD AWARD • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD® FOR BEST NEW COCKTAIL OR BARTENDING BOOK • IACP AWARD FINALIST
Meehan’s Bartender Manual is acclaimed mixologist Jim Meehan’s magnum opus—and the first book of the modern era to explain the bar industry from the inside out. With chapters that mix cocktail history with professional insights from experts all over the world, this deep dive covers it all: bar design, menu development, spirits production, drink mixing technique, the craft of service and art of hospitality, and more.
The book also includes recipes for 100 cocktails culled from the classic canon and Meehan’s own storied career. Each recipe reveals why Meehan makes these drinks the way he does, offering unprecedented access to a top bartender’s creative process.
Whether you’re a professional looking to take your career to the next level or an enthusiastic amateur interested in understanding the how and why of mixology, Meehan’s Bartender Manual is the definitive guide.
In 2007, Meehan opened one of Manhattan's least-secret speakeasies, the acclaimed PDT, and here he divulges the recipes for 100 classic and fanciful cocktails and gives away intel that is vital not only for would-be bartenders but for anyone who dreams of owning and operating their own establishment. He begins with a 20-page history of mixology from punch of the 18th century to the rise of the tiki bar to the current craft-cocktail renaissance. Next Lahey presents a comprehensive exploration of bar design complete with best practices for branding and floor plans of several stylish bars. A chapter on tools and techniques includes descriptions of mixing glasses and absinthe fountains and pointers on shaking, straining, and muddling. Beyond the ingredient list, each drink recipe is broken out into three sections: origin, logic, and hacks. Thus, for the caipirinha, he explains that the drink dates back to 1856, that the proper strategy for creating one involves a debate over preparing it in the glass versus in a shaker, and that replacing the cacha a with vodka results in a caipiroska. Brooklyn photographer Doron Gild provides the full or quarter-page photos of each drink in close-up. Less captivating are the more than 50 of Meehan's friends and colleagues who drop in with half-page, generally lackluster words of wisdom such as "There's something really important about happiness."