Given the limitless volume of online how-tos that i can bring up on my phone, it can be hard to justify adding a physical textbook to a bar space. This book absolutely meets that threshold, though, and is a worthy addition to the shelves of beginners and intermediate mixologists. On an information level, it provides clear instructions on what you'll need, how to set your standards when acquiring ingredients and equipment, and what prep work should look like. Aesthetically, the drinks are pictured and described in ways that make you Want to prepare them bust also understand what a finished product should taste like (not always intuitive when you're in a new space).
I started my bar-book library with "The Dead Rabbit" and the Aviary's guide, which i quickly learned was not a wise maneuver. This book from AitA is the idea book for skill-building development, and it has enough enduring value that you'll find it a constant point of reference.
If you want to raise your game to a level of making drinks that impressive even the experienced imbiber, and if you want guidance and instruction that immediately instills confidence, and if you want a text that can be flipped through for a source of immediate accessible inspiration, then this book beats the internet by a country mile.
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From the Publisher
WHISKEY SOUR
Makes 1 cocktail
Glass: Rocks
Ice: Standard cubes
2 ounces / 60 ml American whiskey (choice of Bourbon or rye)
1 ounce / 30 ml strained lemon juice
3/4 ounce / 22 ml Simple Syrup
Whites from 1 large egg
1 dash Angostura Aromatic bitters
Garnish: Skewered Luxardo or Bourbon Cherry
Fill the glass with the ice. Combine the ingredients in a Boston shaker and vigorously dry shake for 30 seconds. Add ice to the shaker and shake for 15 seconds. Strain the cocktail into the glass, lay the skewered cherry across the rim, and serve.
NEW YORK SOUR
Makes 1 cocktail
Glass: Coupe
Ice: None
2 ounces / 60 ml rye whiskey
1 ounce / 30 ml strained lemon juice
3/4 ounce / 22 ml Simple Syrup
Whites from 1 large egg 1/2 ounce / 15 ml dry red wine, such as Cabernet Sauvignon
Chill the glass. Combine the rye, lemon, syrup, and egg in a Boston shaker and vigorously dry-shake for 30 seconds. Add ice to the shaker and shake for 15 seconds. Strain the cocktail into the glass. Place a barspoon upside down as close as possible to the surface of the drink. Gently pour the wine onto the barspoon; it will “float” on the surface of the drink. Serve.
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