The best Wine books: crowd reviews

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It totally depends on the type of bartending you’re trying to get into, but for my personal tastes. there’s a book I like called Cocktail Codex which breaks it down to assert that there are six basic templates and that everything else (within the classic cocktail spectrum) is essentially some variation on one of those six models.

Those six are:

Old Fashioned

Martini

Daiquiri

Sidecar

Whiskey Highball

Flip

If you can get down the templates for those, you’ll have a pretty solid foundation for a ton of cocktails.

Brad Thomas Parsons has an awesome book that goes in depth to the process of making homemade bitters. That book will demystify the process of making bitters better than any Reddit comment can.

It’s not hard to follow a recipe, but acquiring ingredients and supplies can get expensive. So I wouldn’t recommend getting into making homemade bitters unless you’re willing to spend a bit of money to get started.

The process itself is easy enough; time does most of the work. The challenge really ramps up when you try to develop your own recipes. I recommend starting with the “BTP House Bitters” in that book and using that as your jumping off point to explore the world of homemade bitters.

As long as you stay focused and patient, you’ll be making bitters you love before you know it!

I HAVEN'T READ THE ZRALY BOOK THAT WAS RECOMMENDED, BUT I SEE IT RECOMMENDED OFTEN. I HAVE NOT READ "THE WINE BIBLE" IN ITS ENTIRETY, BUT I OWN IT AND IT SEEMS GOOD, AND IT IS ON AMAZON FOR ONLY $14 IN PAPERBACK.

https://www.amazon.com/Wine-Bible-Karen-MacNeil/dp/0761180834

I recieved this book several years ago and have made 2 or 3 of the recipes.
Love to add a drop or 2 of bitters on an ice cube before I pour a good bourbon over it. And the recipes make a lot so I make labels and give to friends who drink for Christmas or just for the fun of it. Try it, you'll have fun.

https://smile.amazon.com/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595/ref=sr\_1\_6?dchild=1&keywords=bitters&qid=1627914479&rnid=2941120011&s=books&sr=1-6

I don't have the book with me, but I followed the recipe in the Bitters book by Parsons (Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas https://www.amazon.com/dp/1580083595/ref=cm_sw_r_cp_apa_i_JatNCbNTQRD2V). I can get the ingredients list tonight if people are interested.

I remember it used high proof bourbon as the base, with apple slices, allspice, and chicona root as the bittering agent.

Google the best bartender books. Reading is soo helpful & each different book will have alot of info on different topics & techniques. Gotta own Death & Co.

Death & Co: Modern Classic Cocktails https://www.amazon.com/dp/1607745259/ref=cm_sw_r_cp_api_glt_fabc_J6H1BRQ2HFJ45K32RW20

Either the OTDB from The Brixton in Babylon, NY or the Singapore Sling from The Ultimate Bar Book

My all times favorite “learn to make drinks” book is Cocktail Codex. It is an intro to basic classic cocktails and tons of variations ranging from basic to complex. Great for beginners and experts alike. Bonus it is a beautifully made book and is a great coffee table book as well

Thanks! I used the method described in Cocktail Codex.

The short version is: 1) Juice some limes 2) Add 25% of the weight of the lime juice of water in a pan. 3) Add 0.2% of the weight of the lime juice + water of agar to the pan. 4) Cook water and agar over medium heat until dissolved. 5) In ice bath, add lime juice to water & agar mixture. 6) After about 10 minutes, strain the mixture through several layers of cheesecloth. Gently squeeze the cheesecloth. I had to filter it a couple of times to get all of the particles out.

Just a little math and it's pretty simple to make.

If you want a book to read, I recommend the Wine Bible by Karen MacNeil. It is approachable, and easy read, yet informative. Amazon

For pairing, there are some basic rules that apply to many (not all) situations but you can decide for yourself what you like. In general, match intensity. Bold, rich food should have bold rich wine just as delicate foods will do better with delicate wines. You ideally don’t want food and wine to compete with each other. You can also stick with some flexible wines like Chianti, Oregon Pinot Noir and other reds that typically have good acidity. Or just pair everything with Champagne. It literally will go with just about anything. It won’t necessarily always be a good pairing but will almost never be a bad pairing.

You can buy it on Amazon

Could it be Tequila Mockingbird: Cocktails With a Literary Twist? Has a blue cover and a bird on it, as well as a punny title. Not sure if it has different writers, but it might.

I find the Cocktail Codex the best mix of direct recipies with nice pictures, plus detailed and comprehensible explanations of why a drink works, or what drinks are related. Seeing how they categorize cocktails really helped understand how to make little changes myself and have them turn out good (instead of random).

https://smile.amazon.com/Cocktail-Codex-Fundamentals-Formulas-Evolutions/dp/160774970X/

Death and Co. memorize this book from top to bottom and you’ll have more cocktail knowledge than most bartenders you’ll ever meet.

cocktail codex a quick primer that’ll have you knowledgeable enough for most patrons.

Learn your restaurant’s liquors by just googling what bottles you have. Don’t know the difference between Jim, Jack and Johnny? Google away! Same with your beers and wine.

Hit up r/mead for recipes. Make sure you're following proper procedure by keeping everything clean and then sanitized before you create your must. Use proper nutrients and make sure everything is sealed up with an airlock or a blow-off tube properly installed to allow CO^2 out and keep bugs from getting in.

Grab a book like the Compleat Meadmaker to help you through the steps. Honey is just so expensive that it's not worth it to half-ass the production of mead. I think Schramm has some peach melomels in there that you could make using your crop as well. For fruit you want some campden tablets on hand to kill unwanted microorganisms that might be on them.

I’d call your style Modern Eclectic. Love the vibe you’ve got going on. A few suggestions-

Personally I hate when lots of bottles are displayed, it feels cluttered and makes the collection appear unappealing. I recommend buying some crystal decanters and selecting 3 of your favorite spirits to keep on a table top. My go to selections are a Barrel Aged Gin, a Scotch, and a Bourbon. The trick here is to keep the spirits you most commonly drink easier to access. The rest of your spirits should be stored away for hosting. You can display your selects on that gorgeous sideboard with a few books on different spirits or cocktail recipes. Highly recommend this one by Death & Co. it’s awesome.

You have some gorgeous plants, but they’re scattered around and not showcased in a way that does them justice. Here I recommend you do the opposite of what I suggested with the booze bottles. Group some of your plants together, by selecting different heights and varieties you’ll create a nice focal point. I think this could be nice on either side of the doorway leading to your living room, or in the bay window if you’re willing to sacrifice that space.

All in all you’ve got an awesome space, and I’m so jealous you get to live in Denmark!!

Death & Co: Modern Classic Cocktails.

If you like literary cocktails, try this book out. My English teacher sister in law got it for me for Christmas. It’s got some fun riffs in literary classics.

Tequila Mockingbird

Buy this book - it is an amazing reference you will have for years and great for any home cook/foodie type person. Use whatever goes with the dish you are making.

https://www.amazon.com/What-Drink-You-Eat-Definitive/dp/0821257188

> except these guys actually know what they’re doing.

100% this. I've only been there once but they definitely know their stuff. The staff spent HEAPS of time talking to us about the various drinks and where they get their inspiration from.

The staff member highly recommended this book which I got the next day.

https://www.amazon.com.au/Cocktail-Codex-Fundamentals-Formulas-Evolutions/dp/160774970X

The time they spent was way more than just a sales pitch too. They genuinely love their job and enjoy talking to others that have similar interest.

The bill was pretty obscene but were were a big group as well as well seasoned lushes when we catch up.

> but at these places you’re paying for the knowledge, quality, service and atmosphere.

100% this. I've only been to Death and Taxes once but the staff were amazing. One spent a great deal of time just chatting to us about the various cocktails and where they get their inspiration from. He swore by this book which I bought the next day.

https://www.amazon.com.au/Cocktail-Codex-Fundamentals-Formulas-Evolutions/dp/160774970X

The bill was pretty big but we were a big group as well as seasoned lushes when we catch up too.

Purchase the smugglers cove book like most people have stated and purchase a rum fron each catagory to start. Pick a single recipe that you want to get down and get the extra supplies to make that.

Mai Tai and daiquiris are great starting points because they dont require a ton of ingredients. they are rum forward drinks so they are fun with experimenting with swapping out different types of rums and seeing how that alters the drink. When you get more comfortable you can try more complicated drinks.

Also try searching this sub for variations fellow tiki enthusiast have tried :D

Another great book is Death & Co not tiki but really goes in depths of technique and how to make a drink

Probably Cocktail Codex. Most books these days have their own variations or twists on the classics, I think cocktail codex does a pretty good job of explaining what the variations are and why they made them.

Meehan's Bartender Manual is also very good, but might be more industry oriented than you're looking for as a hobbyist.

I am also a beginner and I bought this book about 2 months ago.

The Ultimate Bar Book: The Comprehensive Guide to Over 1,000 Cocktails

I'd highly recommend you look into this book if you're looking to learn more about bitters: https://www.amazon.com/Bitters-Spirited-Cure-All-Cocktails-Formulas/dp/1580083595

It's a fantastic read, even if some of its location recommendations have vanished off the face of the Earth--looking at you 'black-and-white cookie' bitters from a location in Brooklyn that seems to have been scrubbed from existence...

For bitter recommendations:

1. Necessary: Angostura, Orange

2. Useful: Mole, Grapefruit, Tiki

3. Niche, but a Strong Niche: Chocolate, Peychaud's, Celery

From there, you can get into the more unusual and niche stuff, and you can also explore the various aromatic bitters offered by different companies (including the Jerry Thomas Original Recipe ones), that Ango generally can be used as a sub for, but each will bring unique elements.

Like everyone said you have to start somewhere, but id recommend getting the Death & Co books for general cocktail knowledge also Smugglers Cove book is great too but its focused on Rum and tiki drinks.

If your feeling tropical r/tiki is another place to check out. Everyone is nice there just dont post a Mai Tai that has pineapple, oj, and grenadine in it or you will be sacrificed to the Tiki Gods lol

A book, by the authors of The Flavor Bible, is not what you are looking for, but might be of interest:

What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers:

https://www.amazon.com/dp/0821257188/

The Cocktail Codex attempts to answer this question in a manner that I found useful. It approaches a cocktail recipe from the perspective of what is the purpose of each ingredient. I think this is the question you are asking.

The Wine Bible by Karen MacNeil.

It’s still very approachable for beginners but has more thorough and nuanced information than Wine Folly, and it’s valuable even for intermediate and hardcore wine lovers. I’d honestly describe it as a must-have.

The Wine Bible is an easy read, and explains everything you need to know about wine in straightforward terms. I highly recommend it, and have often used it when developing training programs for servers.

https://www.amazon.com/Wine-Bible-Karen-MacNeil/dp/0761180834/ref=sr\_1\_1?dchild=1&keywords=the+wine+bible&qid=1632862936&sr=8-1

You can also just take home a copy of your menu, and Google the wine name and "tasting notes", which will give a good generalized description of the wine, and some good choices on which types of food to pair it with.

For Liquor, you'll have to do a little more research on your own. I'm not sure what kind of bar setup your restaurant has, but you'll likely want to know a bit about different Scotches, Whiskeys, the difference in the tiers of Tequila, a few Rums, etc. The might have various cordials and aperitifs also. It's not too bad, and you can make easy cheat sheets until you memorize the basics.

Food is so specific to each place, it's best you get a lot of information from your chefs. Depending on the place, they might have a breakdown of the menus and all ingredients, so that you can get a printed copy and study it in your free time. You can ask for a copy of the server test they might have, so you can study those types of questions while you're learning as well. Scan your menu, and write down anything you don't understand or know the answer to. Then research those items and topics, and discuss them with your chef if you come across some things you're unsure of.