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The Craft of the Cocktail : Everything You Need to Know to Make 500 of the World's Best Drinks and Host Legendary Parties
Cocktails are bigger than ever, and this is the first real cookbook for them, covering the entire breadth of this rich subject. The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring Dale DeGroff's signature use of fresh juices, as well as all the classics.
Debonair, a great raconteur, and an unparalleled authority, Dale DeGroff is the epitome of Perfect Bartender, universally acknowledged as the world's premier mixologist. From "Entertainment Weekly" and "USA Today" to the Culinary Institute of America and the nation's best restaurants, whenever anybody wants information or training on the bar, they turn to Dale for recipes, for history, for anecdotes, for fun--for cocktail-party conversation as well as for cocktails.
That's what The Craft of the Cocktail is--the full party, conversation and all. It begins with the history of spirits, how they're made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from Dale's vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, mastering key techniques--hints worthy of a pro, the same information that Dale shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Throughout are rich stories, vintage recipes, fast facts, and other entertaining asides. Beautiful color photographs and a striking design round out the cookbook approach to this subject, highlighting the difference between an under-the-bar handbook and a stylish, full-blown treatment. The Craft of the Cocktail is that treatment, destined to become the bible of the bar.
Debonair, a great raconteur, and an unparalleled authority, Dale DeGroff is the epitome of Perfect Bartender, universally acknowledged as the world's premier mixologist. From "Entertainment Weekly" and "USA Today" to the Culinary Institute of America and the nation's best restaurants, whenever anybody wants information or training on the bar, they turn to Dale for recipes, for history, for anecdotes, for fun--for cocktail-party conversation as well as for cocktails.
That's what The Craft of the Cocktail is--the full party, conversation and all. It begins with the history of spirits, how they're made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from Dale's vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, mastering key techniques--hints worthy of a pro, the same information that Dale shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Throughout are rich stories, vintage recipes, fast facts, and other entertaining asides. Beautiful color photographs and a striking design round out the cookbook approach to this subject, highlighting the difference between an under-the-bar handbook and a stylish, full-blown treatment. The Craft of the Cocktail is that treatment, destined to become the bible of the bar.
Hardcover
First published October 15, 2002
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Displaying 1 - 30 of 30 reviews
November 12, 2017
DeGroff is a well-respected cocktailian, but IMO, this book has aged poorly. Published in 2002, it is a mixed-drink time warp back to the '90s. As a result, the foundation for many, many recipes is various flavored vodkas and other artifically candy-sweet liqueurs, so get ready to break open your chambord, peach schnapps, and melon liqueur. Unsurprisingly, most everything I've made out of this book is too sweet, and that even includes old guard cocktails like the Ward Eight. DeGroff has better books out there, and though this one seems to have served its purpose when it came out, it feels very much like a book of mixed drinks for people who like to drink sweet, fruity cocktails with as little taste of alcohol in them as possible.
August 18, 2020
Great recipes that we’ve been working our way through during COVID, guided by master mixologist, Gus.
My big complaint about this book is the lack of a good index and because it’s not organized by liquor type, it’s extremely challenging to match the potential cocktails with the liquor in your cabinet. But, if you’re learning, it’s a great place to start.
My big complaint about this book is the lack of a good index and because it’s not organized by liquor type, it’s extremely challenging to match the potential cocktails with the liquor in your cabinet. But, if you’re learning, it’s a great place to start.
August 11, 2020
While this book has many beautiful recipes, Dale Degroff clearly prefers his drinks a bit sweeter than I do, thus many of the drinks in this book need to be tweaked. Also, I think this guide is poorly organized and needs a better index section. As I’m fairly new to mixology, I learned a great deal from this book, however I’m ready to move on to a bartender guide that not only suites my palette better, but is more efficient to navigate and experiment with.
January 15, 2022
This is a great, comprehensive introduction to cocktails from the godfather of the modern cocktail movement.
Firstly, I think it is important to remember that this book is from the early 2000s. We've fortunately made great strides in the cocktail industry since then, so DeGroff's work at times seems like a throwback to the simpler, not-as-well-crafted cocktail style of the '90s with some of the drinks and ingredients being used. This is just a natural side effect of the period in which the book was produced.
Secondly, I've seen a lot of people annoyed with the index and the organization of the book, wishing that it could be organized by base spirit, etc. Though I understand where these people are coming from and that they may have an axe to grind in this respect, at the end of the day, once you learn the cocktail names and general ingredients by heart (as is generally going to be necessary), this book is very helpful in looking up the specific recipes, as it is alphabetical. Regardless, I don't think the purpose of the book was ever to be the definitive search index of cocktails by ingredients. That style would see the book filled with references to other pages and make the appearance seem somewhat messy. However, perhaps there is a way though to strike a balance in organization and style, and I would love to see DeGroff produce a second edition of this book, taking into account the advancements made and perhaps finding a better system of organization.
Firstly, I think it is important to remember that this book is from the early 2000s. We've fortunately made great strides in the cocktail industry since then, so DeGroff's work at times seems like a throwback to the simpler, not-as-well-crafted cocktail style of the '90s with some of the drinks and ingredients being used. This is just a natural side effect of the period in which the book was produced.
Secondly, I've seen a lot of people annoyed with the index and the organization of the book, wishing that it could be organized by base spirit, etc. Though I understand where these people are coming from and that they may have an axe to grind in this respect, at the end of the day, once you learn the cocktail names and general ingredients by heart (as is generally going to be necessary), this book is very helpful in looking up the specific recipes, as it is alphabetical. Regardless, I don't think the purpose of the book was ever to be the definitive search index of cocktails by ingredients. That style would see the book filled with references to other pages and make the appearance seem somewhat messy. However, perhaps there is a way though to strike a balance in organization and style, and I would love to see DeGroff produce a second edition of this book, taking into account the advancements made and perhaps finding a better system of organization.
November 11, 2017
Despite being a classic book, it is really dated. It contains a good introductory section, but although the recipes offer a glimpse into the beginning of the cocktail Renaissance (fresh juice etc) its original recipes do not tempt me and the classics are rather sweeter than modern tastes.
The author is well respected by modern bartenders, but it seems to have gone to his head and displays his obsession with himself, flamed orange peels and orange juice throughout (and in that order!).
A lot of the recipes also seem to be influenced by the brands he is sponsored by or has created drinks for.
For a better review of classics with a lot less ego try Robert Hess' essential guide, or for a comprehensive list of bang up to date new and classic recipes PDT by meehan.
The author is well respected by modern bartenders, but it seems to have gone to his head and displays his obsession with himself, flamed orange peels and orange juice throughout (and in that order!).
A lot of the recipes also seem to be influenced by the brands he is sponsored by or has created drinks for.
For a better review of classics with a lot less ego try Robert Hess' essential guide, or for a comprehensive list of bang up to date new and classic recipes PDT by meehan.
February 6, 2021
This was another research book, and I liked it, but I did not love it. I found some challenges with other research I did, and the book seemed more focused on DeGroff's contributions to the cocktail world. The recipes though are solid.
July 4, 2024
This could be the only cocktail book you need. Also contains background history of alcohol styles and many stories from the career of Dale DeGroff. It's informative, enjoyable and inspirational for the home bartender.
June 27, 2018
A fun and educational book filled to the brim with cocktail history, recipes and fun stories from the bar!
Read
March 9, 2020Great book!!!
March 26, 2020
Needs a better index, like by ingredient. Otherwise, great book
April 13, 2020
Dated, but good basic information.
Read
April 24, 2020collecting quarantine recipes
Read
October 26, 2020Good basic information.great cocktail book I've seen, good recipes.
January 24, 2023
wish there were more illustrations!
May 6, 2024
Excellent basic information. Lots of really good looking cocktails and fun stories.
January 16, 2025
From the revised edition.
September 15, 2015
Kennst du das Land, wo die Orangen blühn?
Dale DeGroff ist weit rumgekommen in der Cocktailwelt, ohne Frage. Neben seinen Verdiensten, die er (hin und wieder ein bisschen narzisstisch) in kleinen Anekdoten in diesem Buch verarbeitet, und die sich hauptsächlich darauf beziehen, einen starken Qualitätsgedanken in Bezug auf die Frische der Zutaten, der Zubereitung und Präsentation auch in Bartendern zu verankern, fallen mir bei diesem Buch aus dem Jahre 2002 aber erstmal ein ein paar Verbrechen ins Auge, deren Folgen wir heute noch teilweise ertragen müssen.
Der Stone Sour ist ein Epitom der Cocktailkultur der 90er, und da viele Bartender ihren Beruf nicht wirklich lernen, muss ich heute noch hin und wieder Orangensaft in meinem Whiskey Sour erleben. Das Rezept, das DeGroff für einen Old Fashioned angibt, basierend auf dem Prohibitionsrezept mit gemuddelter Kirsche und Orange (die nur eingeführt wurden, um den grausigen Bootlegger-Schnaps überhaupt ertragen zu können und daher nicht für moderne Rezepte berücksichtigt werden sollten), und dabei noch das Originalrezept etwas arrogant runterputzt, ist ebenso der heiligen Dreifaltigkeit der 90er-Jahre-Cocktails (Süß-Frucht-Dekoration) zuzuschreiben und heute mehr ein Grund zum Schaudern - doch manche arbeiten scheinbar immer noch nach diesen Opulenzbomben; ich habe Stalin (dem Bartender, nicht dem Diktator) unrecht getan, als ich ihn für unfähig hielt - er hält sich nur an DeGroffs Rezept.
Wenn man DeGroffs Rezepte nachstellen will, sollte man sich einen großen Tank an Orangensaft und Ananassaft zulegen. Gemuddelte Früchte, Fruchtpürree und Fruchtstücke als Dekoration, dazu viel Zitronenschale zum Flammen und Ausdrücken. Auf die Spirituosen selbst kommt es nicht so an, hauptsache Frucht ist im Cocktail. Für DeGroff ist selbst eine Margarita erst perfekt, wenn er Mangostücke dazugeben darf ("dale’s ultimate mango-rita"). Dazu viele aromatisierte Vodkas im Regal, und der Abend kann kommen.
Persönlich mag ich die Verwendung von ausgepressten oder geflammten Zitronenzesten, die DeGroff für einen Großteil seiner Cocktailrezepte empfiehlt, nicht. Sie sorgen für ein bitteres Zitronenaroma, das nicht zu allem passt. Außerdem schmeckt jeder Cocktail, den man so behandelt, erstmal ziemlich gleich. Klug eingesetzt sind ätherische Zitrusöle eine tolle Sache, aber sie wahllos über jeden Cocktail zu sprühen ist fehlgeleiteter Ehrgeiz.
Wahllos und willkürlich wirkt dann auch die Cocktailauswahl, die DeGroff präsentiert. Da erkenne ich kein Muster, keine Linie, es sind einfach nur 500 Rezepte aufgelistet, meist mit nur rudimentären Herstellungshinweisen und ohne Foto, nur hier und da mit Anekdoten zur Historie des ersten Auftauchens des Rezepts.
Die Frage, die sich mir stellt, ist nach der Zielgruppe dieses Buchs. Ich würde den ersten Teil, der sich um die Barbasics dreht, jedem Anfänger sehr ans Herz legen. Das ist das, worin DeGroff glänzt: Die perfekte Vorbereitung, die perfekte Zubereitung, der perfekte Abend. In diesem Kapitel findet aber auch der Profi sicherlich den einen oder anderern Hinweis zur Verbesserung seiner Fähigkeiten.
Den zweiten Teil mit den Rezepten dagegen sollte man als Anfänger großteils auslassen, da man dadurch in eine falsche, unmoderne, veraltete Richtung, Cocktails herzustellen und zu präsentieren, gelenkt wird. Die Cocktailwelt ändert sich schnell; heute ist eine gewisse Zurückhaltung, was Süße und Frucht angeht, wieder in, auch wenn Fruchtcocktails "unter Laien" (oh mein Gott, was schreibe ich hier...) immer noch ungebrochen geliebt werden (bereits in einer 2009er-Ausgabe des Barmagazins Mixology beschwerten sich allerdings Leser, dass wieder einmal ein Maracujasaft-Cocktail einen Wettbewerb gewonnen hat - was damit erklärt wird, dass Laien als Panel antraten statt Cocktailprofis; keiner sage bitte, die Welt der Cocktails sei keine elitäre). Profis hingegen können es als einen Blick in eine gottseidank vergangene Epoche lesen, als man dachte, die altehrwürdigen Cocktailrezepte durch einen Schuss Orangensaft verbessern zu können.
Dale DeGroff ist weit rumgekommen in der Cocktailwelt, ohne Frage. Neben seinen Verdiensten, die er (hin und wieder ein bisschen narzisstisch) in kleinen Anekdoten in diesem Buch verarbeitet, und die sich hauptsächlich darauf beziehen, einen starken Qualitätsgedanken in Bezug auf die Frische der Zutaten, der Zubereitung und Präsentation auch in Bartendern zu verankern, fallen mir bei diesem Buch aus dem Jahre 2002 aber erstmal ein ein paar Verbrechen ins Auge, deren Folgen wir heute noch teilweise ertragen müssen.
Der Stone Sour ist ein Epitom der Cocktailkultur der 90er, und da viele Bartender ihren Beruf nicht wirklich lernen, muss ich heute noch hin und wieder Orangensaft in meinem Whiskey Sour erleben. Das Rezept, das DeGroff für einen Old Fashioned angibt, basierend auf dem Prohibitionsrezept mit gemuddelter Kirsche und Orange (die nur eingeführt wurden, um den grausigen Bootlegger-Schnaps überhaupt ertragen zu können und daher nicht für moderne Rezepte berücksichtigt werden sollten), und dabei noch das Originalrezept etwas arrogant runterputzt, ist ebenso der heiligen Dreifaltigkeit der 90er-Jahre-Cocktails (Süß-Frucht-Dekoration) zuzuschreiben und heute mehr ein Grund zum Schaudern - doch manche arbeiten scheinbar immer noch nach diesen Opulenzbomben; ich habe Stalin (dem Bartender, nicht dem Diktator) unrecht getan, als ich ihn für unfähig hielt - er hält sich nur an DeGroffs Rezept.
Wenn man DeGroffs Rezepte nachstellen will, sollte man sich einen großen Tank an Orangensaft und Ananassaft zulegen. Gemuddelte Früchte, Fruchtpürree und Fruchtstücke als Dekoration, dazu viel Zitronenschale zum Flammen und Ausdrücken. Auf die Spirituosen selbst kommt es nicht so an, hauptsache Frucht ist im Cocktail. Für DeGroff ist selbst eine Margarita erst perfekt, wenn er Mangostücke dazugeben darf ("dale’s ultimate mango-rita"). Dazu viele aromatisierte Vodkas im Regal, und der Abend kann kommen.
Persönlich mag ich die Verwendung von ausgepressten oder geflammten Zitronenzesten, die DeGroff für einen Großteil seiner Cocktailrezepte empfiehlt, nicht. Sie sorgen für ein bitteres Zitronenaroma, das nicht zu allem passt. Außerdem schmeckt jeder Cocktail, den man so behandelt, erstmal ziemlich gleich. Klug eingesetzt sind ätherische Zitrusöle eine tolle Sache, aber sie wahllos über jeden Cocktail zu sprühen ist fehlgeleiteter Ehrgeiz.
Wahllos und willkürlich wirkt dann auch die Cocktailauswahl, die DeGroff präsentiert. Da erkenne ich kein Muster, keine Linie, es sind einfach nur 500 Rezepte aufgelistet, meist mit nur rudimentären Herstellungshinweisen und ohne Foto, nur hier und da mit Anekdoten zur Historie des ersten Auftauchens des Rezepts.
Die Frage, die sich mir stellt, ist nach der Zielgruppe dieses Buchs. Ich würde den ersten Teil, der sich um die Barbasics dreht, jedem Anfänger sehr ans Herz legen. Das ist das, worin DeGroff glänzt: Die perfekte Vorbereitung, die perfekte Zubereitung, der perfekte Abend. In diesem Kapitel findet aber auch der Profi sicherlich den einen oder anderern Hinweis zur Verbesserung seiner Fähigkeiten.
Den zweiten Teil mit den Rezepten dagegen sollte man als Anfänger großteils auslassen, da man dadurch in eine falsche, unmoderne, veraltete Richtung, Cocktails herzustellen und zu präsentieren, gelenkt wird. Die Cocktailwelt ändert sich schnell; heute ist eine gewisse Zurückhaltung, was Süße und Frucht angeht, wieder in, auch wenn Fruchtcocktails "unter Laien" (oh mein Gott, was schreibe ich hier...) immer noch ungebrochen geliebt werden (bereits in einer 2009er-Ausgabe des Barmagazins Mixology beschwerten sich allerdings Leser, dass wieder einmal ein Maracujasaft-Cocktail einen Wettbewerb gewonnen hat - was damit erklärt wird, dass Laien als Panel antraten statt Cocktailprofis; keiner sage bitte, die Welt der Cocktails sei keine elitäre). Profis hingegen können es als einen Blick in eine gottseidank vergangene Epoche lesen, als man dachte, die altehrwürdigen Cocktailrezepte durch einen Schuss Orangensaft verbessern zu können.
September 15, 2017
If you want a cocktail reference book with quite a lot of classic cocktail recipes, then this book is very good.
The first third of the book is educational, but also funny & charming. Some things that I learned:
- mezcal's relationship to tequila,
- how to flame a peel,
- how to properly salt a glass rim, and that
- FDR made popular the dirty martini.
I loved Dale's passion for cocktails. He wrote that cocktails are as American as baseball, and represent a composite beverage just as Americans are a composite people.
Cocktail recipes are alphabetised. The recipes are mostly classic ones, and not modern variations of classic ones - meaning, to me, that they are mostly too sweet and should be adjusted accordingly.
This book serves as a good cocktail reference book with lots of information upfront, alphabetised classic cocktail recipes, and a glossary in the back.
Personally, I use Death & Co: Modern Classic Cocktails, with More than 500 Recipes already as my cocktail reference book. I was looking for another book like The Canon Cocktail Book: Recipes from the Award-Winning Bar which provides great modern cocktail recipes that are often based on classic ones. Oh well, still a good cocktail book.
The first third of the book is educational, but also funny & charming. Some things that I learned:
- mezcal's relationship to tequila,
- how to flame a peel,
- how to properly salt a glass rim, and that
- FDR made popular the dirty martini.
I loved Dale's passion for cocktails. He wrote that cocktails are as American as baseball, and represent a composite beverage just as Americans are a composite people.
Cocktail recipes are alphabetised. The recipes are mostly classic ones, and not modern variations of classic ones - meaning, to me, that they are mostly too sweet and should be adjusted accordingly.
This book serves as a good cocktail reference book with lots of information upfront, alphabetised classic cocktail recipes, and a glossary in the back.
Personally, I use Death & Co: Modern Classic Cocktails, with More than 500 Recipes already as my cocktail reference book. I was looking for another book like The Canon Cocktail Book: Recipes from the Award-Winning Bar which provides great modern cocktail recipes that are often based on classic ones. Oh well, still a good cocktail book.
February 17, 2013
If you have any interest in making awesome cocktails at all, read this book. I have just started to take an interest in making cocktails so I picked up this book. The history he includes at the beginning is create, as well as all the information on tools + alcohol. And the recipes. Awesome! I read this book in 2 days and learned a lot. I made the cocktail, Bee Knees tonight and it was hit. Anyway, fabulous read that I couldn't recommend more for those interested in the art of cocktails.
July 24, 2010
At first I gave this 4 stars, because I didn't really care for the more or less alphabetical organization of the recipes, but in going over the book carefully, I found it chock-full of all the information anyone would need to become a skilled bartender, plus a lot of interesting historical information.
February 23, 2007
He's a cocktail snob and it shows in his ever-so-slightly arrogant comments, his thoughtful layout and great mix of modern and classic drinks. Because of the format, it isn't the best book to keep under the bar, but it's perfect for your nightstand.
June 19, 2007
If you get a single drink book to learn about making cocktails, this is the one. Dale is the master -- he serves up a good selection of modern and historic cocktails. Start here, and then move on to some of the more specialized guides, like Ted Haigh's and Jeff Berry's.
November 19, 2008
Of course I am biased... The author is a cousin of my wife... and he was at our wedding! I'm not much of an imbiber, but I did enjoy the lessons and history in the book... and I know from experience that Dale can make an excellent cocktail and he's an excellent cook too!
July 15, 2009
Needs a better index (no ability to search by ingredient)! Otherwise, one of the best cocktail books on the market.
July 29, 2011
Best cocktail book I've seen--great photos, good recipes
May 21, 2014
I've read this but want to read it again.
October 25, 2016
This will actually give you tips to how to make alcohol beverages that will make a customer give you feedback towards your creation.
December 3, 2016
good history, stories, recipes... everything you need.
July 22, 2018
im excited to read this book
Displaying 1 - 30 of 30 reviews