Mixology


Liquid Intelligence: The Art and Science of the Perfect Cocktail
The Joy of Mixology: The Consummate Guide to the Bartender's Craft
Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar
The Drunken Botanist: The Plants That Create the World's Great Drinks
Death & Co: Modern Classic Cocktails
The Bar Book: Elements of Cocktail Technique
Cocktail Codex: Fundamentals, Formulas, Evolutions [A Cocktail Recipe Book]
Smuggler's Cove: Exotic Cocktails, Rum, and the Cult of Tiki
The Ultimate Bar Book: The Comprehensive Guide to Over 1,000 Cocktails
The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes
And a Bottle of Rum: A History of the New World in Ten Cocktails
The Bartender's Guide: How to Mix Drinks: A Bon Vivant's Companion
Proof: The Science of Booze
Regarding Cocktails (From Legendary Bartender, Sasha Petraske)
Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas
The Book of Tiki by TaschenTiki Modern by Sven A. KirstenTrader Vic's Tiki Party! by Stephen SiegelmanEvery Tiki has a Spirit - In Black and White by Mark FerdinandTiki Mugs by Jay Strongman
Tiki Culture
9 books — 5 voters

The Geeky Chef Drinks by Cassandra ReederBooze & Vinyl Vol. 2 by André DarlingtonTequila Mockingbird by Tim FederleGotham City Cocktails by André DarlingtonPuncheons and Flagons (Dungeons & Dragons) by Andrew Wheeler
Pop Culture Cocktail Books
10 books — 2 voters
The Craft of the Cocktail by Dale DeGroffThe Art of the Bar by Jeff HollingerVintage Spirits and Forgotten Cocktails by Ted HaighThe Joy of Mixology by Gary ReganSavoy Cocktail Book by Savoy Group
Best Cocktail Books
107 books — 74 voters

Sirio Lumizia
“ Un cocktail, esattamente come un tema natale, è un ecosistema di forze in tensione. ”
― Sirio Lumizia, Spiriti delle Stelle: Il cocktail giusto per ogni segno zodiacale (e per tollerare i suoi difetti) (Viaggio Sensoriale nello Zodiaco)

Michelle Collins Anderson
“ She reached below the bar to her stash of “extras” and removed a gorgeous, ripe peach, from a last-of-the-season batch brought all the way from Texas. Grabbing a sharp knife and a cutting board, she quickly cut the fruit in half, expertly slicing between its fuzzy round shoulders along the suture. Once cleanly halved, the peach easily popped out its pit when she touched the tip of her knife beneath it. She set half aside and quickly diced the other into pieces. She chose a rocks glass from the s ...more ”
― Michelle Collins Anderson, The Moonshine Women

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