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Meehan's Bartender Manual: A Cocktail Handbook for Hosts Hardcover – 15 October 2017
Meehan's Bartender Manual is acclaimed mixologist Jim Meehan's magnum opus-and the first book to explain the ins and outs of the modern bar industry. This groundbreaking work chronicles Meehan's storied career in the bar business through practical, enlightening chapters that mix history with professional insight. Meehan's deep dive covers the essential topics, including the history of cocktails and bartending, service, hospitality, menu development, bar design, spirits production, drink mixing technique, and the tools you'll need to create a well-stocked bar-all brought to life in over 150 black- and-white illustrations by artist Gianmarco Magnani.
The book also includes recipes for 100 cocktail classics--including Meehan originals--plus insights as to why he makes them the way he does, offering unprecedented access to a top bartender's creative process. Organized by spirit base, the recipes contain detailed annotations and are accompanied by fine art photographer Doron Gild's breathtaking, full-color photos. Thoughtful contributions from more than 50 colleagues around the world who've greatly contributed to global cocktail culture further contextualize Meehan's philosophy. Timeless black-and-white portraits of these industry experts round out this comprehensive tome.
This densely informative, yet approachable manual is presented in an iconic package--featuring a textured cover with debossed type, rounded corners, and nearly 500 pages--making it an instant classic to be enjoyed now, and for years to come. Whether you're a professional looking to take your career to the next level or an enthusiastic amateur interested in better understanding concepts like mise en place and the mechanics of drink making, Meehan's Bartender Manual is the definitive modern guide.
From the Publisher
Several recipes incorporating various proportions of dry gin, dry vermouth, and orange bitters appear around the turn of the century under many titles, making the Martini’s origin difficult to pin down. Frank Newman lists a 'Dry Martini' prepared with Martini dry vermouth in his 1904 French bar guide, American Bar, which leads me to believe the reputation of the vermouth brand had something to do with the name’s sticking.
Before the word cocktail became the umbrella term for mixed drinks a decade ago, Martini referred to a mixed drink served up in a V-shaped glass. Over the course of the last century, the recipe has vacillated between gin and vodka mixed with varying measures of dry vermouth, served with olives, a lemon twist, or both. The words 'wet' (perceptible vermouth) and 'dry' (little to no vermouth) refer to the amount of vermouth the guest would like in the drink, with 'dirty' called for if they’d like olive brine added. The Martini has been shaken, stirred, and poured undiluted from a freezer into a glass sprayed with vermouth by devotees of the drink over many generations, so there’s a wide range of options to consider.
Given free rein, focus on pairing a gin and vermouth with complementary botanicals, and dial back the vermouth in your vodka Martini so the mouthfeel of the base spirit is perceptible. Choosing the right proportions of gin and vermouth, incorporating enough dilution through stirring, and serving it at the proper temperature (arctic) all distinguish a great Martini from a merely good one.
Most people who order Martinis make them at home or know exactly how they’d like theirs prepared, so focus your creativity elsewhere. For a nice touch, serve the drink in a smaller glass, with the balance in an iced carafe on the side and a small plate for the olives.
Stir with ice, then strain into a chilled coupe. Twist a lemon peel over the surface and garnish with the olive.
- 2.25 oz. Fords gin
- 0.75 oz. Dolin dry vermouth
- Lemon peel
- Garnish: 1 olive
--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 after opening thanks to its innovative and excellent drinks. Now, he's taken a lifetime of knowledge and distilled it into a detailed bible of bartending that covers history, technique, tools and ingredients, plus 100 classic cocktail recipes and a sprinkling of invaluable insight from some of the world's top bartenders."
--Laura Sant, Departures A knowledge-filled tome for true cocktail nerds or those apsiring to be--it has insights from the who's-who of the bar-and-spirits world and perfected recipes of classics drinks.
- Publisher : Clarkson Potter/Ten Speed (15 October 2017)
- Language : English
- Hardcover : 488 pages
- ISBN-10 : 1607748622
- ISBN-13 : 978-1607748625
- Dimensions : 17.93 x 3.61 x 21.95 cm
- Best Sellers Rank: 39,678 in Books (See Top 100 in Books)
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If you are a mixology enthusiastic or bar professional or have a bar project, this book is a must-have.