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School days, school days, dear old golden rule days 鈥� nope, don鈥檛 miss 鈥檈m.
But there鈥檚 still something about September that makes you want to learn something new. It鈥檚 even better if that something new has a boozy kick to it. So why not pick up one of the season鈥檚 new cocktail books and drink in some liquid education? Start with these spirited volumes.
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The Essential Cocktail Book: A Complete Guide to Modern Drinks in 150 Recipes
edited by Megan Krigbaum (Ten Speed Press)
A roundup of the best classic and modern cocktail recipes from , the online drinks magazine.
On shelves:
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The Art of the Bar Cart: Styling & Recipes听
by Vanessa Dina & Ashley Rose Conway with Antonis Achilleos (Chronicle Books)
Roll a bar cart into a room and it immediately adds a louche elegance. This book showcases 20 beautifully styled bar cars 鈥� from vintage chic to perfectly punchy 鈥� and offers loads of tips, recipes and photos to inspire your own look.
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Cocktails FAQ: All That鈥檚 Left to Know About the Drinks, the Bars, and the Legends听
by Cheryl Charming (Backbeat Books)
This handy little tome is filled with fun facts and anecdotes to amuse your guests at your next cocktail party. Want to know about distillation techniques, cocktail history or how to create the perfect ice cube? It鈥檚 got you covered.
On shelves: .
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High-Proof PDX: A Spirited Guide to Portland鈥檚 Craft Distilling Scene听
by Karen Locke (Overcup Press)
Your essential guide to the city that (reportedly) has more artisan distilleries than any other. It provides everything you need to know before you go exploring the tasting rooms, cocktail bars and boozy boutiques.
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Distillery Cats: Profiles in Courage of the World鈥檚 Most Spirited Mousers听
by Brad Thomas Parsons (Ten Speed Press)
The James Beard Award-winning author of Bitters and Amaro offers purr-fect profiles of more than 30 distillery cats, with cheeky little 鈥渋nterviews,鈥� hand-drawn portraits, stats and recipes.
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Three-Ingredient Cocktails: An Opinionated Guide to the Most Enduring Drinks in the Cocktail Canon听
by Robert Simonson (Ten Speed Press)
It takes three to make a trend, they say. Seems it also takes three to make a classic, at least when it comes to cocktails. This book is an ode to the simple perfection of three-ingredient cocktails, both historic and new, from the classic Bees Knees to the contemporary Little Italy.
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Good Together: Drink & Feast with Mr. Lyan and Friends
by Ryan Chetiyawardana (Frances Lincoln)
The ultimate guide to throwing a great party, written by the creative cocktailian behind London鈥檚 celebrated White Lyan and Dandelyan bars. He pairs recipes from restaurants around the world with cocktails, and demonstrates how to make cocktails part of any event.
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Road Soda: Recipes and Techniques for Making Great Drinks, Anywhere听
by Kara Newman (Dovetail Press)
No matter where you are, whether you鈥檙e camping in the wilderness or making do with a hotel mini-bar, you can still make a good cocktail 鈥� at least if you follow this fun and useful guide.
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Meehan鈥檚 Bartender Manual听
by Jim Meehan (Ten Speed Press)
If there is one book every cocktail lover needs to own this season, it鈥檚 going to be this one. Jim Meehan is not only one of the most influential bartenders in the world 鈥� best known for his work at New York鈥檚 groundbreaking PDT speakeasy 鈥� he鈥檚 also a mentor, journalist, consultant and author of 2011鈥檚 The PDT Cocktail Book. His new book is sure to be an indispensible guide to everything you need to know about modern and historic cocktails.
On shelves:
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RECIPE: Mezcal Mule
Recipe reprinted with permission from Meehan鈥檚 Bartender Manual by Jim Meehan, 漏 2017 by Mixography Inc. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
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3 cucumber slices (plus 1 for garnish)
陆 oz (15 mL) agave syrup
1陆 oz (45 mL) mezcal, preferably Del Maguey Vida
1 oz (30 mL) ginger beer
戮 oz (22 mL) lime juice
戮 oz (22 mL) passion fruit pur茅e
Garnish: Candied ginger, pinch of ground chili
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In a cocktail shaker, muddle the cucumber slices and agave syrup, then add the remaining ingredients. Shake with ice, then fine-strain into a chilled rocks glass filled with ice. Garnish with the candied ginger skewered to the cucumber slice, and a pinch of ground chili.
