100 books like Artisanal Cocktails

I had always believed that a great booze book didn’t need to just be pages of pretty pictures and cocktail recipes—I knew there were booze stories that could make for compelling, novel-like narratives as well. Thad Vogler’s 2017 work was the first to actually prove my theories correct, however.

His journey to both visit the sources—Cuba! Oaxaca! Cognac!—and meet the producers of such vaunted spirits as rum, mezcal, and cognac, all while philosophizing about what artisan spirits production actually means, resonated with me like no other booze before.

Vogler’s humor and bawdy tone also showed me a drinks-related book need not be a dry read—booze is fun, after all!

A fun read that explores the surprising history of alcohol used to treat medical maladies, from the Carthusian monks creating herbal elixirs, to the invention of tonic water to cure malaria.

English winds though the various maladies like wounds to worms to snakebites, and all the questionable, but delicious prescriptions, from gin and tonics to bourbon whiskey.

In A Good Drink, Farrell explores what it takes to drink sustainable cocktails, from farm to glass.

In Mexico she talks to families growing agave for mezcal and how the process helps regenerate the land and wildlife, while in South Carolina she talks to distillers who are focusing their production on heritage grains. Even bars are trying to reduce their impact, focusing on a London bar that is reducing water use and waste.

Named after a small section of the Barbary Coast in San Francisco that was infamous for the hard-drinking saloons, McDonnell explores the scandalous history through 25 cocktails.

Each drink made famous in San Francisco, from the classic Pisco Punch to modern classics like the Revolver, paint a vivid picture of the history of foggy San Francisco.

Ryan is undoubtedly the biggest name in cocktails right now. He has pioneered numerous venues in London and around the world focused on changing the way we think about bars and cocktails.

His book is not only a great entry into the world of cocktails with great classic recipes, but it also showcases interesting flavour combinations and techniques that can be used both in a bar and at home.

When I want answers to my cocktail questions, I turn to Heather Wibbels, aka The Cocktail Contessa. What exactly is a “dash,” the least precise of ingredient measurements? Wibbels has worked out that eight drops equal a dash. No more over-bittered Manhattans! Her passion for cocktail making started when she joined the Bourbon Women Association, a group promoting the culture and enjoyment of American whiskey. After winning BW’s Not-Your-Pink-Drink cocktail contest three years in a row and being made the contest’s head judge, she was obviously the perfect person to write this cocktail manual and compilation of hers and other Bourbon Women’s recipes to celebrate the group’s 10th anniversary. All the classics are here as well as creative variations such as The Banana Bread Old Fashioned and Black Licorice Manhattan. 

William T. Boothby’s bartending guide was published 29 years after the first cocktail recipe book written in 1862 by American barman/impresario Jerry Thomas. In my opinion, Cocktail Boothby’s offers a more mature vision of cocktail culture in the 19th and early 20th century’s Golden Age, serving as a boozy time machine back to the era when many classic cocktails – the Manhattan, the Martini, the Mint Julep, to name a few – were born. Along with a thorough compendium of recipes, the book includes Boothby’s “Valuable Suggestions” to bartenders (“Do not serve a frosted glass to a gentleman who wears a mustache”) and his “Ten Commandments” of bartending, as well as a selection of old advertisements and various handwritten recipes. The author’s celebration of, as he calls it, “the art of mixology”, never fails to delight me.

Whiskeys rule, but the modern bar dare not lack a battery of bitters that extend beyond from the familiar Angostura and Peychaud’s. By the “dash,” cocktails demand bitters which, all too often, appear to be an afterthought. (Yet my New Orleans-born Sazerac cocktail would taste “off” without Peychaud’s and my favorite Old Fashioned unthinkable without two dashes of time-honored Angostura.)

Bitters inducts us into the realm of these botanical “drugs” distilled from flowers, spices, citrus peels, tree bark—all originally dispensed in apothecary shops as cures for digestive woes, stomach troubles, even gout. By the Gilded Age, bitters transited to the bar under brands sounding sketchy (e.g. Flint’s Quaker Bitters), but Bitters opens a new botanical wonderland for my armchair imagining, and for others’ venturesome do-it-yourself distillation. Key Lime Bitters, anyone?

This well-researched volume explores the history of cocktails in the U.S. through the godfather of bartenders everywhere, Jerry Thomas. 

Since Thomas was the first to systematically record the drinks of his age, publishing his first bartender’s guide in 1862, his writings serve as important historic sources from anyone interested in mixology.  

Bartender guides tend to be terse and practical, reducing storied and noble creations to a few efficient lines of text.  Wondrich engagingly discusses the history and merits of more than one hundred cocktails, all of which illuminate the times and places in which they were created and drank. 

The result is a series of revelations about the drinks, some famous and some forgotten, that imbibers typically take for granted. Just like a good recipe, it takes history, culture, and geography to inspire a good cocktail. Thanks to Wondrich and his research, the history is much more accessible in this… show more.

This could be the most bizarre monograph you will ever have on your bookshelf. The subtitle is no lie: for every letter of the alphabet, Zmirak has assembled an entertaining assortment of food recipes, drinking songs, history lessons, wine suggestions, or one of the Ten Commandments impishly explained. In the dedication, Zmirak and contributing author Denise Matychowiak list as their inspirations Pope Benedict XVI, food authors Paula Wolfert and M.F.K. Fisher, and Weird Al Yankovic. Need I say more?