From Tokyo to New York, a cocktail renaissance is happening as “bar chefs” create delicious elixirs worthy of their kitchen counterparts. An epicenter of this barroom artistry can be found at the Absinthe Brasserie & Bar in San Francisco (a city that spends more money per capita on alcohol than any other in the country). Bartenders Jeff Hollinger and Bob Schwartz share their artisan approach for stunning creations that unveil a new spectrum of flavors. Fresh herbs and even aromatic (more…)

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From Publishers Weekly
As this massive guide shows, anti-clutter expert Walsh?s expertise extends well beyond closets and cabinets. The star of TLC?s Clean Sweep offers advice on how to organize your whole life, from education (”Plan Your Course of Study in College”) to finances (”Organize a Loan Application”) to social life (”Plan a Prom”). And while you may not think you need to know what to do in case of an Ebola outbreak, can it hurt to be prepared? Most of the 500 subjects ar (more…)

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Review
“…a must-have resource for any restaurant, bar or nightclub operator who wants to improve profitability and performance in their operation.” — Jim Sullivan, author Mind Your Own Business “…an invaluable management guide, one guaranteed to help you fathom the complexitites of turning a profit in the beverage business.” — Mitchell Diggs, Editor, Nightclub & Bar Magazine

An all new book by one of America’s leading experts on beverage cost controls and buildi (more…)

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The Cocktail Cool Bar: A Textbook for Bartenders targets the growing demand for knowledge pertaining to the bartending profession all over the world. With the explosive Asian Spirit Market changing social norms and cultural behavior Bar Owners, Food & Beverage Managers and the growing number of professional Chinese bartenders want to know how to compete. Published in Simplified Han Chinese and Traditional Chinese, Cocktail Cool’s book and website offer a level playing field. Co (more…)

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From Booklist
The cocktail goes in and out of fashion, and home bartenders need to replace their mixology recipes regularly to account for newly invented cocktails and rediscovered old ones. The Craft of the Cocktail, by Dale DeGroff, surpasses ordinary bar guides by not only providing directions for nearly every imaginable mixed drink but also serving as a trove of cocktail lore. After presenting a brief history of the bartender’s art, DeGroff gives a history of each of the major l (more…)

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With twenty years of experience behind the bar, Shaun P. Daugherty knows what it takes to stand out in the bartending profession. With his expert advice and insider tips, you will easily make the shift from a ?person who mixes drinks? to a true bartender. Bartending as a profession is much more than knowing what types of liquor go into a particular drink. In this must-have manual, Daugherty outlines the real fundamentals of bartending: the basic principles of bartending, rules to (more…)

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Review
&want to get one book of drink recipes? The Bartenders Best Friend’ is the place to start& — M2 Best Books, 9 May 2003“…want to get one book of drink recipes? ‘The Bartenders Best Friend’ is the place to start…”(M2 Best Books, 9 May 2003)

The ultimate companion for mixing drinks and tending bar Whether entertaining at home or working the bar at a popular club, a good bartender wants people to enjoy their drinks?and The Bartender?s Best Friend makes (more…)

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Complete Reprint of the 1934 edition of “Harry Johnson’s Bartenders’ Manual” originally published 1882. “Harry Johnson was a professional bartender for most of his life and along with Jerry Thomas he was one of the first to write about his trade. Harry’s rather opinionated thoughts on the bartending profession and how to run a bar, which takes up the first third of the book, make for a fascinating insight in to the world of nineteenth century bars. He wasn’t afraid of boastin (more…)

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Review
After trying several manuals, Bartending Inside-Out is the only text we use. — J. Morley, Trinity’s Bartending Academy May, 2003Concise,informative,easy to read. Reveals the secrets of the trade up front before they’re learned the hard way. — Dan Mackey, San Francisco School of Bartending, April, 2003The best illustrated guide to the profession that I’ve seen. — T. Simpson, Instructor - Infinity Bartending March, 2003
–This text refers to an out of print or unavailable (more…)

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You might say that after certifying 60,000 individuals in the art of drink mixing, the folks at Harvard Student Agencies know how to make a Martini. Or a Stinger. Or a Sloe Comfortable Scr…Well, you’ve probably heard of that one. But did you know that the name tells you how to make the drink? Sloe refers to sloe gin, comfortable refers to Southern Comfort, and so on. That’s just one of the innumerable tips you’ll find in The Official Harvard Student Agencies Bartending Course. Ba (more…)

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