BAR MEDIA
Ten Speed Press Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki
20 ReviewsAuthor: Cate, MartinBrand: Ten Speed PressColor: BlackEdition: IllustratedFeatures: PrintBinding: HardcoverFormat: IllustratedNumber Of Pages: 352Release Date: 07-06-2016Part Number: YES20562489Details: Product Description Martin and Rebecca Cate, founders and owners of Smuggler’s Cove (the most acclaimed tiki bar of the modern era) take you on a colorful journey into the lore and legend of tiki: its birth as an escapist fantasy for Depression-era Americans; how exotic cocktails were invented, stolen, and re-invented; Hollywood starlets and scandals; and tiki’s modern-day revival, in this James Beard Award-winning cocktail book. Featuring more than 100 delicious recipes (original and historic), plus a groundbreaking new approach to understanding rum, Smuggler’s Cove is the magnum opus of the contemporary tiki renaissance. Whether you’re looking for a new favorite cocktail, tips on how to trick out your home tiki grotto, help stocking your bar with great rums, or inspiration for your next tiki party, Smuggler’s Cove has everything you need to transform your world into a Polynesian Pop fantasia. Make yourself a Mai Tai, put your favorite exotica record on the hi-fi, and prepare to lose yourself in the fantastical world of tiki, one of the most alluring—and often misunderstood—movements in American cultural history. Review WINNER: 2017 JAMES BEARD FOUNDATION BOOK AWARD, BEVERAGEWINNER: 2017 SPIRITED AWARDS (TALES OF THE COCKTAIL): BEST NEW COCKTAIL & BARTENDING BOOK "Martin and Rebecca Cate are alchemists—Reyn Spooner–wearing, volcano-bowl-igniting, Polynesian-popping, double-straining, Aku-Aku swilling alchemists. Which is to say, they are the finest kind of alchemists known to walk the earth. Buy this book. It will bring you a little bit closer to paradise.” —Wayne Curtis, author, And a Bottle of Rum: A History of the New World in Ten Cocktails “With Smuggler’s Cove, Martin Cate did the impossible, folding up a whole rum-soaked sailing ship so that it would fit into a not-very-large San Francisco storefront. Now he’s done it again, and taken that tiki bar--one of the very finest bars I know—and folded it up so it fits between the pages of a book. Just add rum, and watch Smuggler’s Cove—and the whole vibrant, geeky, just a little bit unhinged world of tiki it so perfectly exemplifies— unfold in your lap.” —David Wondrich, author of Imbibe! and Punch“Tiki is simultaneously whimsical and sincere, simple and shockingly complex, which means understanding it can be challenging. This indispensable book explains it all—and is the definitive volume on one of the cocktail world’s most fascinating and complex genres. But in the end, tiki’s essence is based on captivating stories and exotic drinks, and Martin Cate’s Smuggler’s Cove is a tour de force in both.” —Jordan Mackay, wine and spirits writer, and coauthor of Secrets of the Sommeliers “Martin Cate understands tiki like few others do. He not only knows how to ask the right questions; in this book, he also answers many questions that I didn’t know I had. The old guard of Donn, Vic, and Steve can rest easy now that they have this champion of their tradition bringing tiki into the new millennium.” —Sven Kirsten, author of The Book of Tiki, Tiki Modern, and Tiki Pop “Here at last are the secrets behind one of the world’s best bars. The Cates have written an engaging, knowing, and personal book that is sure to please tiki lovers, cocktail lovers, and especially tiki-cocktail lovers. Abandon angst, all ye who enter here: like Smuggler’s Cove itself, these pages take leisure time very seriously.” —Jeff “Beachbum” Berry, author of Potions of the Caribbean “Martin Cate is an authority on rum, and this book will take your level of understanding of this noble yet complex spirit to a new level. Martin offers his own illuminating rum classification system, and also tackles controversial topics head-on, such as sweetening and the use of nebulous age statements. An absolute must-have for rum enthusiasts.” —Richard Seale, master distiller, Foursquare Rum Distillery, Barbados “The twenty-first-century revival of tiki cocktails was spearheaded by a handful of paEAN: 9781607747321Package Dimensions: 9.3 x 7.8 x 1.3 inchesLanguages: English
$ 50.99$ 45.49
-
Ten Speed Press Cocktail Codex: Fundamentals, Formulas, Evolutions
22 ReviewsAuthor: Day, AlexBrand: Ten Speed PressColor: GreyEdition: IllustratedBinding: HardcoverFormat: IllustratedNumber Of Pages: 320Release Date: 30-10-2018Part Number: 9781607749707Details: Product Description From the authors of the bestselling and genre-defining cocktail book Death & Co, Cocktail Codex is a comprehensive primer on the craft of mixing drinks that employs the authors’ unique “root cocktails” approach to give drink-makers of every level the tools to understand, execute, and improvise both classic and original cocktails. JAMES BEARD AWARD WINNER • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD® FOR BEST NEW COCKTAIL OR BARTENDING BOOK • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY CHICAGO TRIBUNE “There are only six cocktails.” So say Alex Day, Nick Fauchald, and David Kaplan, the visionaries behind the seminal craft cocktail bar Death & Co. In Cocktail Codex, these experts reveal for the first time their surprisingly simple approach to mastering cocktails: the “root recipes,” six easily identifiable (and memorizable!) templates that encompass all cocktails: the old-fashioned, martini, daiquiri, sidecar, whisky highball, and flip. Once you understand the hows and whys of each “family,” you'll understand why some cocktails work and others don't, when to shake and when to stir, what you can omit and what you can substitute when you're missing ingredients, why you like the drinks you do, and what sorts of drinks you should turn to—or invent—if you want to try something new. Praise for Cocktail Codex “Learn the template, and any cocktail you can think of is within reach.” —Food & Wine “Too bad all college textbooks weren’t this much fun.” —Garden & Gun “A must for amateur and pro mixologists alike.” —Chicago Tribune “If Dora the Explorer turned twenty-one, split herself into three people, and decided to write the Magna Carta of booze books, this would be the result. And, unlike every other book you’ll read this year, Cocktail Codex is packed with actual knowledge you can use in the real world. Please, please, can Cinema Codex be next?” —Steven Soderbergh, filmmaker Review “Learn the template, and any cocktail you can think of is within reach.” —Food & Wine“Too bad all college textbooks weren’t this much fun.” —Garden & Gun“A must for amateur and pro mixologists alike.” —Chicago Tribune (Ten Best Cookbooks of the Year) “If Dora the Explorer turned twenty-one, split herself into three people, and decided to write the Magna Carta of booze books, this would be the result. And, unlike every other book you’ll read this year, Cocktail Codex is packed with actual knowledge you can use in the real world. Please, please, can Cinema Codex be next?” —Steven Soderbergh, filmmaker “Alex, Dave, Nick, and Devon do an incredible job at teaching us the basic building blocks of modern cocktails. Their unique insight gives us the tools to master the classics and create new recipes. This book is a must for all young bartenders and veterans alike.” —Leo Robitschek, Bar Director, The Nomad “ Cocktail Codex gives the drink enthusiast a comprehensive, fun, and complete look into the fundamentals of cocktails and the illustrations, stories, and background information give the reader a look into the world of professional drink making at its best. I strongly recommend picking this book up and flipping through the pages with your favorite cocktail in hand.” —Grant Achatz, Chef/Co-Owner Alinea, Next, the Aviary, the Office About the Author Alex Day and David Kaplan are the co-owners of the Los Angeles-based Proprietors LLC, a fullservice hospitality company (Death & Co, Nitecap, Walker Inn, Honeycut, the Normandie Club, and more). Nick Fauchald is a Brooklyn-based writer, editor, and publisher of print and digital products. Excerpt. © Reprinted by permission. All rights reserved. INTRODUCTION This book isn’t a study in cocktail history; that work is best left in far more capable hands (looking at you, David Wondrich, Gary Regan, and others). Nor is it a scientific study of cocktails (thanks, Dave Arnold!). Our six root cocktails are less a historical lineaEAN: 9781607749707Package Dimensions: 10.2 x 9.4 x 1.2 inchesLanguages: English
$ 92.99$ 84.49
-
Ten Speed Press Meehan's Bartender Manual
20 ReviewsAuthor: Meehan, JimBrand: Ten Speed PressColor: Celadon/Pale greenEdition: IllustratedBinding: HardcoverNumber Of Pages: 488Release Date: 17-10-2017Part Number: 9781607748625Details: Product Description “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. Review "Absolutely necessary for any spirits dork." —Christine Muhlke, Bon Appetit “There’s much more to being a good bartender than being able to quickly and efficiently make great cocktails. Yes, Meehan addresses cocktail recipes, what ingredients tools and techniques to deploy to make great drinks, but importantly this book is about much more than just mixing cocktails. Anyone who absorbs the pages on spirits will have more than passable knowledge of each of the spirit categories, and anyone who’s serious about bar management, or indeed any aspect of bar operations should read this book.” —Simon Difford, Difford’s Guide"One of the most recognizable names in the bar world brings you the ultimate cocktail guide, complete with recipes, origin stories and hacks—because not owning an esoteric bottle of bitters shouldn't hold you back from a good drink. There are also floor plans of bars around the world and deep-cut cocktail facts for those who want to geek out." —Abby Reisner, Tasting Table "For anyone obsessed with cocktails and their unique subculture, this book will be fascinating and essential, a heady tome that pores over the origins of whiskey and gin like a graduate school volume." —Matthew Kang, Eater"Jim Meehan was among the pioneers of the craft cocktail movement, opening PDT in Manhattan in 2007. “Meehan’s Bartender Manual” is exactly what the title promises: a manual for professional bartenders. But it will make a welcome addition to the library of any serious at-home drink maker." —Wayne Curtis, The Wall Street Journal“There are hundreds of bar books that focus on cocktail recipes or history, but few really explore the art and practicalities of bartending. Jim Meehan strives to write a modern handbook on par with the 1862 book, Jerry Thomas' Bartenders Guide. Meehan whips through cocktail history basics and features in-depth recipes for classic cocktails, but the best sections look at what it means to run a bar today. [..]Meehan’s book is designed for everyone from newcomers to the bar industry to seasoned bar owners who are always seeking new ways to improve their establishment.” —Amy Cavanaugh, Plate"When he opened New York’s PDT in 2007, Jim Meehan helped kick off the speakeasy trend, and in 2012, the bar scored the first James Beard Award for Outstanding Bar Program. Now Meehan has distilled his bar expertise into this combination recipe book and bar industry guide. " —Jason Horn, The Daily Beast "Jim Meehan’s 'Bartender Manual' a must-read for pros, home mixologists alike." —Kenney Marlatt, Chicago Tribune“Award-winning bartender Jim Meehan is one of a handful of drinks nerds who’s had a profound impact on the cocktail scene in America: the “modern speakeasy” he made his name at, PDT, is still a must-visit NYC bar ten years EAN: 9781607748625Package Dimensions: 8.7 x 7.0 x 1.4 inchesLanguages: English
$ 82.99$ 75.49
-
Ten Speed Press The Essential Bar Book: An A-to-Z Guide to Spirits, Cocktails, and Wine, with 115 Recipes for the World's Great Drinks
20 ReviewsAuthor: Fiedler, JenniferBrand: Ten Speed PressColor: OrangeBinding: HardcoverNumber Of Pages: 336Release Date: 14-10-2014Part Number: PRH978-1-60774-653-9Details: Product Description A handsome and comprehensive bartending guide for professional and home bartenders that includes history, lore, and 115 recipes. The Essential Bar Book is full of indispensable information about everything boozy that’s good to drink. This easy-to-navigate A-to-Z guide covers it all, from the tools of the trade to the history and mythology behind classic and modern drinks, and features 115 recipes for the world’s most important cocktails. About the Author A contributing editor to Wine Spectator, Jennifer Fielder writes WineSpectator’s biweekly food and wine pairing column “8 & $20” and covers wine collecting, auctions, Q&As, and design for the magazine. She was a co-author of Brooklyn Beer Shop's Beer Making Book, and has a degree in English from Yale University and a Grande Diplome from the French Culinary Institute in New York City. PUNCH is a James Beard Award–winning media brand dedicated to drinks and drinking culture. Excerpt. © Reprinted by permission. All rights reserved. HOW TO USE THIS BOOK That cocktail renaissance has unleashed a tide of products on the market, both new and revived, is a good thing for discerning drinkers. But the ever-expanding mass of terms, classifications and specialized processes can be dizzying to even the most experienced among us. This book is designed to help make sense of today’s liquor shelves and bar menus, defining everything that savvy imbibers should need to know now. With an emphasis on the historical origins of ingredients, the definitions provided here in an A-to-Z format tackle everything from alcohol types to specialized liqueurs, equipment to instructions. Curious about that bottle of Old Tom Gin you found at your local market? Find the definition under “O,” then learn about how it compares to London dry gin by reading the “Gin” entry. Also included are recipes for 115 essential cocktails, the blocks on which contemporary bar programs are built. Whether you’re looking to order confidently at the bar or build out your liquor shelf at home, the terms and recipes provided here should give you everything you need to fluently speak “bartender.” ------------------------------------------- Amaretto Sour For many people, the name of this drink conjures up bottled cocktail mixers and university bar crowds of a certain variety. Portland bartender Jeffrey Morgenthaler’s higher-proof but feathery-light egg white version makes for a sophisticated take on the standard recipe. His version relies on a backbone of strong bourbon, an unusual addition that rounds out the fruit of a high-quality amaretto, a liqueur made from almonds and apricot pits. Egg white blends and buoys the stronger ingredients, creating a more sophisticated cocktail than most of the Amaretto Sours to come before it. Serves 1 1½ ounces amaretto (preferably Lazzaroni) ¾ ounce bourbon, cask proof (Booker’s is a good bet) 1 ounce lemon juice 1 teaspoon simple syrup, rich (2:1, sugar:water) ½ ounce egg white Garnish: lemon peel and a brandied cherry Glassware: rocks Add all ingredients to a cocktail shaker and dry shake. Add ice and shake well. Strain over ice into a rocks glass. Garnish with a lemon peel and a brandied cherry.EAN: 9781607746539Package Dimensions: 6.8 x 4.7 x 1.1 inchesLanguages: English
$ 40.99$ 36.49
-
Ten Speed Press Death & Co: Modern Classic Cocktails
18 ReviewsAuthor: David KaplanBrand: Ten Speed PressColor: BlackEdition: IllustratedFeatures: Ten Speed PressBinding: HardcoverFormat: IllustratedNumber Of Pages: 320Release Date: 07-10-2014Part Number: 9781607745259Details: Product Description The definitive guide to the contemporary craft cocktail movement, from one of the highest-profile, most critically lauded, and influential bars in the world. Death & Co is the most important, influential, and oft-imitated bar to emerge from the contemporary craft cocktail movement. 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. Review “This is a book that will inspire the next generation of bartenders. The Death & Co crew has managed to mix equal measures of hospitality and creativity, and the impact of their experiment will be felt far beyond their modest East Sixth Street saloon. This book extends Death & Co’s reach even farther.” —Dale Degroff, author of The Craft of the Cocktail “Death & Co changed the way we drink in America. This elegant, intelligent book—with drink recipes from the ‘Dirty Dozen’ of top bartender/mixologists working in America today (all Death & Co veterans), plus sound, concise advice on every aspect of drink making—will make sure that nobody could possibly forget that.” —David Wondrich, author of Imbibe! and Punch “Death & Co has become an integral part of New York’s cocktail culture, and will remain a part of it for years to come. David and Alex have influenced the way people drink in New York City (and around the world), and I’m constantly inspired whenever I step into their bar. They craft each drink just as I would approach a dish, piecing together the ingredients, testing it tirelessly, striving for perfection, and also trying to connect each recipe to a story. There is a real art, a real passion behind everything they do, and this book will act as a timeless reference for anyone interested in cocktails.” —Daniel Humm, chef/co-owner of Eleven Madison Park and Co-Author of I Love New York “A fascinating, in-depth look at one of the best bars out there—brimming with the same attitude and resolve that made Death & Co a true winner in the field. This book is a one-stop shop for anyone interested in cocktails and the bars that serve them, and it’s a brilliant read, to boot.” —Gaz Regan, author of the Joy of Mixology “With Death & Co, David, Nick, and Alex have created an instant classic for craft cocktail enthusiasts and professionals alike. I’ve found this book to be essential in my home.” —April Bloomfield, chef/owner of The Spotted Pig About the Author DAVID KAPLAN is the founder and owner of Death & Co, a New York City nightlife destination, as well as the co-owner of Proprietors LLC, a full-service hospitality company, with ALEX DAY. ALEX DAY is a former bartender at Death & Co, and currently a partner in Proprietors LLC, Death & Co, Nitecap, The Normandie Club, The Walker Inn, and Honeycut with DAVID KAPLAN. NICK FAUCHALD is a Brooklyn-based writer, editor, and publisher of print and digital products. He'sEAN: 8601411347504Package Dimensions: 10.2 x 9.5 x 1.3 inchesLanguages: English
$ 56.99$ 51.49
-
Ten Speed Press The Essential Cocktail Book: A Complete Guide to Modern Drinks with 150 Recipes (TEN SPEED PRESS)
Author: Krigbaum, Megan Brand: Ten Speed Press Color: Teal/Turquoise green Edition: Illustrated Binding: Hardcover Format: Illustrated Number Of Pages: 352 Release Date: 05-09-2017 Details: Product Description An indispensable atlas of the best cocktail recipes—each fully photographed—for classic and modern drinks, whether shaken, stirred, up, or on the rocks. How do you create the perfect daiquiri? In what type of glass should you serve a whiskey sour? What exactly is an aperitif cocktail? A compendium for both home and professional bartenders, The Essential Cocktail Book answers all of these questions and more—through recipes, lore and techniques for 150 drinks, both modern and classic. About the Author MEGAN KRIGBAUM is a wine and spirits writer, a contributing editor at PUNCH, and the former deputy wine editor at Food and Wine. There, she wrote a monthly wine column called "Bottle Service," in addition to regular feature stories pertaining to wine, spirits, and beer. Excerpt. © Reprinted by permission. All rights reserved. INTRODUCTION Over the course of the past three hundred years of drinking history, since the first punch was made, a solid stable of classic cocktails has emerged. These tried-and-true recipes have endured for their distinctive personalities and winning flavors, but they’re also respected for having reliable templates. New York City bartender Sam Ross has said that “classics are the formulas of balance,” which is why many of the new drinks seen on bar menus these days have sprung from this old guard: their formulas work. And, thanks to an ever-growing contingent of devoted and creative bartenders, not to mention the outright explosion of craft spirits into the marketplace over the past fifteen years, it is now possible to get a well-made drink in just about any city in the country. But among the plethora of wittily named drinks made with unlikely combinations of unheard-of ingredients and house-made syrups that has resulted from this renaissance, a conundrum has arisen: which of these drinks are worth keeping around? The best of these modern interpretations are thoughtful revisions of the classics that point to the creativity that can arise from knowing the standards backward and forward. The greatest bartenders will understand a cocktail’s personality, history, and intention—not to mention the ingredient ratio that informs it. In these pages, you’ll find 150 recipes—the classics are all here, from the Gimlet to the Old-Fashioned, alongside the best examples of riffs on them, sourced from some of the greatest bartenders of our time. Though there are successful blueprints, you’ll notice through these variations that there are no hard-and-fast rules. The truth is, drinks are made to be tinkered with. At the most basic level, the classic recipes are composed of modular building blocks: spirit, perhaps citrus, a little sugar, a dash of bitters. All this means that a drink originally based in whiskey can be completely transformed when made with a core of applejack as long as the rest of the cocktail is appropriately adjusted to remain balanced. What becomes apparent when looking at these originals and their descendants together are distinct branches of the cocktail family tree that give bartenders a solid jumping-off point for adding their own leaves. As you shake and stir your way through this book, getting the classics down and investigating this selection of outstanding modern updates, hopefully you’ll feel moved to improvise based on whatever is in your liquor cabinet. These pages will provide you with the tools—and the permission—to ruminate on the pleasures found in using pineapple rum instead of the usual white to make a daiquiri, tossing a few fresh raspberries into a bramble in the peak of summer, using expensive Japanese “whisky” in an old-fashioned, or even adding dry cider to your gin and tonic. EAN: 9780399579318 Package Dimensions: 7.1 x 5.1 x 1.2 inches Languages: English
$ 37.99$ 34.49
Bar media is a great tool to learn all about bartending. They teach you about cocktails, mixology, and all things bartending. Reading can help you build a solid foundation for your bartending skills.
However, reading something can only take you so far. It's important to know the best learning method so you can become an effective and efficient bartender.
Various Ways to Become a Bartender
1. Bartending School
Administrations like these usually hand out a certificate or license after you pass the course. Both documents are valid and are used in the industry. It usually takes 2-3 weeks to get certified, but you can also take college courses on hotel and restaurant management to further your business skills and knowledge.
2. Work as a Barback
If you do not have the financial means to enroll in a bartending school, you can always learn the ropes as a barback. A barback's job is to lift, clean, restock and be a bartender's assistant. You can learn from the current bartender by observing and watching them closely.
3. Work at a Restaurant
If you already have experience as a server but want to work at a bar, getting a restaurant job can help you further along with your goal. Restaurants usually hire people who are flexible and are willing to learn.
You'll find that working in a restaurant requires teamwork. Someone with bartending experience can teach you, and this will come in handy when you need to be stationed at the bar area during busy nights.
4. Mentorship
Making connections is essential; you must be willing to make friends to get further in your plans. You can learn a lot from an experienced bartender, so try to be friendly and ask if they're willing to teach you the ways of mixology.