Since its opening in 2006, Death & Co has been a must-visit destination for serious drinkers and cocktail enthusiasts, and the winner of every major industry award—including America’s Best Cocktail Bar and Best Cocktail Menu at the Tales of the Cocktail convention. Boasting a supremely talented and creative bar staff—the best in the industry—Death & Co is also the birthplace of some of the modern era’s most iconic drinks, such as the Oaxaca Old-Fashioned, Naked and Famous, and the Conference.  Destined to become a definitive reference on craft cocktails, Death & Co features more than 500 of the bar’s most innovative and sought-after cocktails. But more than just a collection of recipes, Death & Co is also a complete cocktail education, with information on the theory and philosophy of drink making, a complete guide to buying and using spirits, and step-by-step instructions for mastering key bartending techniques. Filled with beautiful, evocative photography; illustrative charts and infographics; and colorful essays about the characters who fill the bar each night; Death & Co—like its namesake bar—is bold, elegant, and setting the pace for mixologists around the world.

    There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like.Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns.Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft.Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic.Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.

    This indispensable guide breaks down bartending into bar 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 cocktail recipes that employ the techniques you will learn in this craft cocktail book. Each technique is illustrated with how-to photography to provide inspiration and guidance.Bartending and mixology techniques include the best practices for:JuicingGarnishingCarbonatingStirring and shakingChoosing the correct ice for proper chilling and dilution of a drinkAnd, much moreIf you found PTD Cocktail Book, 12 Bottle Bar, The Joy of Mixology, Death and Co., and Liquid Intelligence to be helpful among bartending and mixology books, you will find Jeffrey Morgenthaler's The Bar Book to be an essential bartender book.

    In his characteristically engaging, witty style, Tristan explores the origins of whiskey, from the extraordinary Chinese distillation pioneers well over 2,000 years ago to the discovery of the medicinal ‘aqua vitae’ (water of life), through to the emergence of what we know as whiskey. Explore the magic of malting, the development of flavor and the astonishing barrel-aging process as you learn about how whiskey is made. In the main chapter, Tristan takes us on a journey through 56 distilleries around the world, exploring their remarkable quirks, unique techniques and flavors, featuring all new location photography from the Scottish Highlands and Ireland to Kentucky and Tennessee. After that, you might choose to make the most of Tristan’s formidable bar skills with some inspirational whiskey-based blends and cocktails. This fascinating and comprehensive book is sure to appeal to whiskey and bourbon aficionados and novices alike.

    

    Mezcal is finally being counted among the world’s leading beverages for its quality, complexity and authenticity. John McEvoy, the author of the outstanding blog Mezcal PhD (www.mezcalphd.com), pens his first book on this magical elixir. Holy Smoke! It’s Mezcal! is a passionate journey into everything you want to know about mezcal. Among other things, the author explores the history of mezcal and how it differs from tequila, the hand-crafted production process that has been handed down from generation to generation, the wide variety of agaves which are used to make mezcal and how each varietal can alter the flavor, all the mezcal brands found in the U.S., mezcal cocktails with over forty tasty recipes, and the differences between tequila, mezcal, pulque, bacanora, raicilla, sotol and more. Holy Smoke! is rich with photographs, diagrams, charts and details while maintaining a light-hearted and approachable tone throughout. Contributing to the polished style of the book is a top notch team including A-list food and spirits industry photographer Noah Fecks, renowned book designer Patty Fabricant, and former Associated Press editor Dave Ivey. Whether you are just becoming interested in this seductive spirit or are already a convert, this book is for you.

    Not the kind that grow in the ground, but a vintage drink mixer that will knock your socks off. “Mixologists across the country are reaching back through the centuries to reclaim vinegar’s more palatable past . . . embracing it as ‘the other acid,’ an alternative to the same-old-same-old lemons and limes,” said the New York Times. The history of shrubs, as revealed here, is as fascinating as the drinks are refreshing. These sharp and tangy infusions are simple to make and use, as you’ll discover with these recipes. Mix up some Red Currant Shrub for a Vermouth Cassis, or Apple Cinnamon Shrub to mix with seltzer, or develop your own with Michael Dietsch’s directions and step-by-step photographs.“Imagine a fizzy, soda-like drink that is drier and so much more sophisticated than soda, what with the sugar and botanical ingredients. Shrubs! Amazing! Wonderful!!” —Amy Stewart, author of The Drunken Botanist

    After being off the radar for half a century, the crafted cocktail is now celebrated everywhere from the corner bar to week-long festivals that draw thousands. As fascinating as today’s artisan-driven or tech-savvy craft-cocktail bars can be, there’s also a need for cocktail comfort food—exciting drinks easily prepared by non-professionals that have the benefit of being delicious.Written by Paul Clarke, the executive editor of Imbibe, with a foreword by Jim Meehan, The Cocktail Chronicles is an enlightening field guide to the cocktail renaissance. It’s not a lab manual for taking the cocktail experience to a molecular level; nor is it an historical thesis tracing the forebears who mixed the drinks we enjoy today. Instead, The Cocktail Chronicles is mixology for the masses. It’s a collection of approachable and easily replicable drinks that allshare the same thing: a common deliciousness and a key role—fully explained in Clarke’s engaging manner—in the ongoing and thriving cocktail renaissance.Broken into five chapters, The Cocktail Chronicles is a fascinating reference that’s never overwhelming and always welcoming. Chapter One: Notes From a Renaissance in Progress recounts from the ground floor the early days of the renaissance while explaining the new basics of technique and glassware; Chapter Two: Not Forgotten covers familiar classics and back-from-the dead obscurities; Chapter Three: Muses and Bridges introduces five enduring classics and the drinks they’ve inspired; Chapter Four: Staying Power puts us in the present with the contemporary cocktails that may be built to last. And, with the ultimate goal of usability first and foremost, Chapter Five: Bottles, Tools, and Tips offers expert instruction on how to stock a liquorcabinet, find the best tools, and further pursue the path of cocktail righteousness.Paul Clarke has been exploring—and making sense of—fine spirits, creative cocktails, classic mixology and the overall culture of drinking since he launched his ground-breaking blog, The Cocktail Chronicles, in 2005. He has since written for the New York Times, the San Francisco Chronicle, and many publications and websites. In 2011, he was included on Imbibe’s list of “People Who Have Changed the Way We Drink.” During a busy past year, Clarke won the 2014 Tales of Cocktail Spirited Award for Best Writer about Spirits and Cocktails and the Bert Greene Award for Culinary Writing about Beverages from the IACP.Informative, engaging, and bound by Clarke’s belief that cocktails should be fun, The Cocktail Chronicles celebrates the breadth of the cocktail renaissance and it’s continuing revolution without making things overly complex or precious. Life’s too complicated; thanks to The Cocktail Chronicles, a good drink doesn’t need to be.

    While mixing your favorite cocktail, brush up on your pop culture trivia with quirky facts and snarky anecdotes. Recipes include:Bloody MaryBlue HawaiiEggnogGin SlingMai TaiMojitoOld-FashionedScrewdriverTequila SunriseTom CollinsWhite RussianAnd many more!Also included is information on serving suggestions, glassware, and remedies for curing that inevitable hangover. So harness your inner mixologist, break out the jar of maraschino cherries, and transport yourself and your friends to a time when “classic” cocktails were the only mixed drinks out there.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

    With easy-to- follow instructions, tricks of the trade, and gorgeous photography, this chic volume is a must-have for every sophisticated host and aspiring mixologist and might even inspire you to come up with your own cocktail!