A guide to bartending describes how to make and pour drinks, covers the various types of alcoholic beverages, discusses running a bar, and includes recipes for a variety of drinks.

“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.

Discover insider secrets and insight from bartenders all over the country on how to properly order, serve, and drink alcohol without looking like a novice. Each year we spend over $200 billion on alcoholic beverages. From egg white–infused cocktails and Italian liqueurs to barrel-aged beer and fortified wine, it can be difficult to keep track of all the latest trends. Bartenders know all the inside info, and they are ready to share their knowledge. Drink Like a Bartender is a modern and fresh guide to everything bar and booze related. Novice and experienced drink lovers will learn the secrets of the industry, such as: -Which drinks make a bartender judge you (two words: fireball whiskey) -When to order top shelf (if you are ordering a Long Island Iced Tea, then no…) -Whether you need to use specific glasses or not (the answer is yes) -What kind of liquors to always have in your house for guests (vodka) -When to shake and when to stir (James Bond was totally wrong with his martini) -How to order your drink at the bar (liquor first…always) With tips and secrets from mixologists all over the country, new takes on classic cocktail recipes, a glossary of bar terms and lingo only the pros use, and fascinating alcohol-related trivia, you will be thinking, talking, and drinking like a bartender in no time.

A woman bartender recounts how her temporary withdrawal from corporate America turned into a ten-year position at a New York restaurant, during which she learned insider secrets and encountered a host of celebrities.

In this entertaining homage to the golden age of the cocktail, illustrator Edward Hemingway and writer Mark Bailey present the best (and thirstiest) American writers, their favorite cocktails, true stories of their saucy escapades, and intoxicating excerpts from their literary works. It’s the perfect blend of classic cocktail recipes, literary history, and tales of the good old days of extravagant Martini lunches and delicious excess. When Algonquin Round Table legend Robert Benchley was asked if he knew that drinking was a slow death, Benchley took a sip of his cocktail and replied, “So who’s in a hurry?” Hunter S. Thompson took Muhammad Ali’s health tip to eat grapefruit every day; he just added liquor to the mix. Invited to a “come as you are” party, F. Scott Fitzgerald and his wife, Zelda, arrived in their pajamas ready for their cocktail of choice: a Gin Rickey. Forty-three classic American writers, forty-three authentic cocktail recipes, forty-three telling anecdotes about the high life, and forty-three samples of the best writing in literature –Hemingway & Bailey’s Bartending Guide to Great American Writers delivers straight-up fun.

"Thomas Morrell has spent over thirteen years in the restaurant and bar industry. He has worked as a busboy, dishwasher, server, host, cook, manager and most importantly as a bartender. Over the years many people have asked him how they can become a bartender too. This book is his answer. Inside you will find information covering: bartending tools and terminology, Thomas' customer service philosophy, beer, wine, distilled spirits, mixed drinks, how to maximize your tips, bartending working environments, bartending professionalism, responsible bartending, finding work as a bartender"--P. [4] of cover.

The Bar Book — Bartending and mixology for the home cocktail enthusiast Learn the key techniques of bartending and mixology from a master: Written by renowned bartender and cocktail blogger Jeffrey Morgenthaler, The Bar Book is the only technique-driven cocktail handbook out there. This indispensable guide breaks down bartending into 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 recipes that employ the techniques you will learn in this bartending book. Each technique is illustrated with how-to photography to provide inspiration and guidance. Bartending and mixology techniques include the best practices for: Juicing Garnishing Carbonating Stirring and shaking Choosing the correct ice for proper chilling and dilution of a drink And, much more If you found PTD Cocktail Book, 12 Bottle Bar, The Joy of Mixology, Death and Co., and Liquid Intelligence to be helpful among bartending books, you will find Jeffrey Morgenthaler’s The Bar Book to be an essential bartender book.

From the James Beard Award-winning author of Bitters and Amaro comes this poignant, funny, and often elegiac exploration of the question, What is the last thing you'd want to drink before you die?, with bartender profiles, portraits, and cocktail recipes. JAMES BEARD AWARD FINALIST • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD® • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY CHICAGO TRIBUNE Everyone knows the parlor game question asked of every chef and food personality in countless interviews: What is the last meal you'd want to eat before you die? But what does it look like when you pose the question to bartenders? In Last Call, James Beard Award-winning author Brad Thomas Parsons gathers the intriguing responses from a diverse range of bartenders around the country, including Guido Martelli at the Palizzi Social Club in Philadelphia (he chooses an extra-dry Martini), Joseph Stinchcomb at Saint Leo in Oxford, Mississippi (he picks the Last Word, a pre-Prohibition-era cocktail that's now a cult favorite), and Natasha David at Nitecap in New York City (she would be sipping an extra-salty Margarita). The resulting interviews and essays reveal a personal portrait of some of the country's top bartenders and their favorite drinks, while over 40 cocktail recipes and stunning photography make this a keepsake for barflies and cocktail enthusiasts of all stripes. Praise for Last Call “[Parsons] captures the people and places through stunning photographs and prose. Like a perfectly balanced cocktail, it is equal parts cocktail recipes, travelogue and mixtape.”—The Atlanta Journal-Constitution “Measure equal parts travelogue, tell-all, discography, and cocktail companion—in service of an obituary of all patrons—and you have Last Call; Brad Thomas Parsons’s best book yet. Through soulful photos and gritty interviews, he and photographer Ed Anderson capture the rawness, vulnerability, and ecstasy of the metamorphosis between the end of a guest’s night and the beginning of a bartender’s.”—Jim Meehan, author of Meehan’s Bartender Manual and The PDT Cocktail Book “This book is a delight. Last Call shows us the sense of community evoked by bartenders across the country, whose wisdom and tenderness are captured here both in words and beautiful photographs. It made me—an erstwhile bartender and faithful customer—happy to remember that we all have nights when we unexpectedly hear the words ‘last call,’ and that noble and fascinating bartenders are out there waiting to share it with us.”—Alan Cumming

“Compelling... [A] sure-bet read-alike for Stephanie Danler’s Sweetbitter.” --Booklist A MOST ANTICIPATED BOOK by BuzzFeed, Goodreads, Electric Lit, New York Post, LitHub, BookRiot, and Library Journal A fiercely relatable coming-of-age debut novel about an aspiring bartender at the perfect Brooklyn neighborhood bar Samantha definitely does not want to be a bartender. But after a breakup and breakdown in San Francisco, she decides to defer law school for a year to move to New York, crashing on her best friend’s couch. When she is offered a job at Joe’s Apothecary, a beloved neighborhood bar in Brooklyn, she tells herself it’s only temporary. As Sam learns more about bartending and gets to know the service industry lifers and loyal regulars at Joe’s, she is increasingly seduced by her new job. She finds acceptance in her tight-knit community and even begins a new relationship. But as the year draws to a close, destructive cycles from her past threaten to consume her again. Sam is increasingly pulled between the life she thought she wanted and the possibility of a different kind of future. How much is she willing to let go of to finally belong? Filled with cocktail recipes and bartending tips and tricks, this captivating, utterly original debut will quench your thirst.

By breaking down drinks in a visually organized format, Knack Bartending Basics allows the reader to instantly master more than 400 cocktails.