100 books like Bourbon is My Comfort Food

Quick, name a beverage that has not been derived from or flavored by a plant? Not surprisingly, only water and milk leap to mind. Bestselling author Stewart delves into the natural history and cultivation of scores of plant species with witty and authoritative accounts of how they have been used in coffee, tea, all manner of spirits, wine, and beer. Cocktail recipes are included throughout as well as invaluable cultural context. I loved the bit about sorghum-based baijiu which figured in Nixon’s famous China trip. – “Alexander Haig had sampled the beverage during an advance visit and cabled…’Under no repeat no circumstances should the President actually drink from his glass in response to the banquet toasts.’” 

Nixon drank it anyway. Impressive since Dan Rather said it tasted “like liquid razor blades.” 

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 book sits on the easy-to-access shelf right next to my desk. With over 1,000 entries – drink recipes, definitions, bar equipment – it is a handy quick reference guide. The cocktail recipes even include an icon depicting appropriate glassware. It’s especially useful for looking up somewhat obscure ingredients. I’ll admit I didn’t know what Friesengeist was. The Herbsts give the pronunciation [FREET-zhen-gighst] and the definition, “A potent LIQUEUR from Germany. See also MINT-FLAVORED SPIRITS.” The capitalizations are cross-references. Peppered throughout the text are notable quotes, including this one from the great Julia Child, “Forget the cheap white wine; go to beef and gin!”

While most of my professional drinking involves bourbon, my favorite change-of-pace cocktail is the martini. Lavishly illustrated, the book caught my eye when it was first published more than a quarter-century ago. Also, I had to own a book whose author had the splendidly Wodehousian name, Barnaby Conrad, III. Herein you’ll find photos and quotations of famous martini drinkers, both real and fictional, from Franklin Roosevelt and Dorothy Parker to James Bond and Nick and Nora Charles. Alas, it was published too soon to cite the wonderful scene in the film “Carol” when Cate Blanchett orders “a dry martini with an olive” at lunch. An illustration of two 1930s screen beauties pouring martinis from an Art Deco shaker inspired me to track down an identical specimen at an antiques mall. 

Stephenson truly is a curious bartender and has written a shelfful of books about cocktails, and cocktail recipes.

My favorite books of his, though, are the more recent ones when he started looking at individual spirits, and not just what you can do with them but how and where they are made. The best is this road trip around the USA, visiting whiskey distilleries large and small, which combines drink writing and travel writing - my own two writing topics!

He visits 50 distilleries, from Vermont to California, including names you'll know, like Jack Daniel's and Jim Beam, and names you need to know, like Leopold Brothers, Wyoming Whiskey, and Garrison Brothers. It's a terrific romp of a read.

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.

This book was published at the beginning of the cocktail revolution and was instrumental to creating the idea that cocktails could be based on peak season produce in the same way that food is.

Everything from herbs, fruits, and vegetables get featured in a drink. While the book is historically important, it still feels modern, packed with techniques to make the best of the season’s bounty. 

The Schofield brothers have a combined pedigree that is hard to match having worked in some of the world’s best bars over the past 10-15 years.

Their book is an amazing collection of over 100 classic cocktails brought into the 21st century with contemporary ingredients, finest techniques, and great recommendations of spirits, ice, and garnishes for each cocktail in the book. A must-read for someone looking to delve into classic cocktails.

Handbook for Hosts is a throwback to a golden era, when dinner parties were an artform. This book covers the whole gamut: everything from canape suggestions, food recipes, cocktail recipes, how to stock your home bar, party games, conversation tips, the dos and don’t of hosting, and even 365 excuses for a party! This is the kind of book they don’t make anymore, but you wish they would. It’s entertaining, insightful, and beautifully formatted. Read this book and you’ll be a dinner party Jedi in no time.

This no-frills cocktail handbook has been hailed the “Most-read cocktail expert around” for a good reason.

Regan engagingly romanticizes cocktail and drinking culture. He details the history of specific cocktails, includes theories of how certain drinks came about and adds quotes about drinking from notable figures.

He makes you want to try drinks you have yet to try. He also muses about the philosophy of being a bartender and what it takes to be a good bartender.

Although the author makes it a humorous and fun read, the book is much more. It is a thoughtfully laid-out handbook for creating classic cocktails. Of course, one can search for a recipe by cocktail name.

But the book includes a great glossary, and charts by the family of cocktail, making it easy to be like; it’s been a long day, and we have some leftover rye and lemons in the fridge. What… show more.