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Meehan's Bartender Manual: A Cocktail Handbook for Hosts Hardcover – 15 October 2017

4.8 out of 5 stars 713 ratings

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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 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.

Book Description

A stunningly packaged, definitive guide to bar-building from one of the world's most acclaimed bartenders.

Product details

  • 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
  • Customer Reviews:
    4.8 out of 5 stars 713 ratings

About the author

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Jim Meehan entered the hospitality business in 1995 while studying at the University of Wisconsin at Madison. He worked his way through school as a bartender, then moved to New York City in 2002 to develop his craft in restaurants and bars such as Gramercy Tavern and the Pegu Club.

In 2007 Meehan opened PDT, a hidden cocktail lounge attached to a legendary hot dog stand in the East Village. In 2009, he and the bar were recognized with Spirited Awards for American Bartender of the Year and World’s Best Cocktail Bar at Tales of the Cocktail. He currently serves as the global brand ambassador for Banks Rums and the national mixologist for American Express Centurion airport lounges.

In addition to his work behind the bar, Meehan edited eight editions of Food & Wine Magazine’s annual cocktail book and four Mr. Boston recipe guides. His writing has been published in magazines such as Imbibe, Man of the World, Sommelier Journal, Food & Wine, Bon Appetit, and Lucky Peach.

In 2014, he moved to Portland, Oregon where he overseas consulting projects through his firm Mixography Inc. and dedicates more time to family.

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5.0 out of 5 stars Invaluable Content
Reviewed in the United Kingdom on 30 September 2021
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Cristina SH
5.0 out of 5 stars Just lovely!
Reviewed in the United Kingdom on 14 April 2020
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George Taylor
5.0 out of 5 stars Awesome book!
Reviewed in the United Kingdom on 15 January 2018
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5.0 out of 5 stars great
Reviewed in the United Kingdom on 13 July 2019
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Michael Mintskovsky
3.0 out of 5 stars Amazing cocktails
Reviewed in the United Kingdom on 4 January 2020
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