A stunningly packaged, definitive guide to bar-building from one of the world's most acclaimed bartenders.
Jim Meehanis a renowned bartender and author of The PDT Cocktail Book. He worked at some of New York City's most revered restaurants and bars, including Gramercy Tavern and Pegu Club, before opening the James Beard Award-winning bar PDT in 2007. In addition to writing for Tasting Table, Lucky Peach, and Sommelier Journal, Meehan served as an editor for Food & Wine magazine's annual cocktail book and Mr. Boston Official Bartender's Guide. He and his family reside in Portland, Oregon, where he runs the consulting firm Mixography, Inc.
"Absolutely necessary for any spirits dork."
—Christine Muhlke, Bon Appetit
“There’s much more to being a good bartender than being able to
quickly and efficiently make great cocktails. Yes, Meehan addresses
cocktail recipes, what ingredients tools and techniques to deploy
to make great drinks, but importantly this book is about much more
than just mixing cocktails. Anyone who absorbs the pages on spirits
will have more than passable knowledge of each of the spirit
categories, and anyone who’s serious about bar management, or
indeed any aspect of bar operations should read this book.”
—Simon Difford, Difford’s Guide
"One of the most recognizable names in the bar world brings you the
ultimate cocktail guide, complete with recipes, origin stories and
hacks—because not owning an esoteric bottle of bitters shouldn't
hold you back from a good drink. There are also floor plans of bars
around the world and deep-cut cocktail facts for those who want to
geek out."
—Abby Reisner, Tasting Table
"For anyone obsessed with cocktails and their unique subculture,
this book will be fascinating and essential, a heady tome that
pores over the origins of whiskey and gin like a graduate school
volume."
—Matthew Kang, Eater
"Jim Meehan was among the pioneers of the craft cocktail movement,
opening PDT in Manhattan in 2007. “Meehan’s Bartender Manual”
is exactly what the title promises: a manual for professional
bartenders. But it will make a welcome addition to the library of
any serious at-home drink maker."
—Wayne Curtis, The Wall Street Journal
“There are hundreds of bar books that focus on cocktail recipes or
history, but few really explore the art and practicalities of
bartending. Jim Meehan strives to write a modern handbook on par
with the 1862 book, Jerry Thomas' Bartenders Guide. Meehan whips
through cocktail history basics and features in-depth recipes for
classic cocktails, but the best sections look at what it means to
run a bar today. [..]Meehan’s book is designed for everyone from
newcomers to the bar industry to seasoned bar owners who are always
seeking new ways to improve their establishment.”
—Amy Cavanaugh, Plate
"When he opened New York’s PDT in 2007, Jim Meehan helped
kick off the speakeasy trend, and in 2012, the bar scored the first
James Beard Award for Outstanding Bar Program. Now Meehan has
distilled his bar expertise into this
combination recipe book and bar industry guide. "
—Jason Horn, The Daily Beast
"Jim Meehan’s 'Bartender Manual' a must-read for pros, home
mixologists alike."
—Kenney Marlatt, Chicago Tribune
“Award-winning bartender Jim Meehan is one of a handful of drinks
nerds who’s had a profound impact on the cocktail scene in America:
the “modern speakeasy” he made his name at, PDT, is still a
must-visit NYC bar ten years after opening thanks to its innovative
and excellent drinks. Now, he’s taken a lifetime of knowledge and
distilled it into a detailed bible of bartending that covers
history, technique, tools and ingredients, plus 100 classic
cocktail recipes and a sprinkling of invaluable insight from some
of the world’s top bartenders.”
—Laura Sant, Departures
"A knowledge-filled tome for true cocktail nerds or those apsiring
to be—it has insights from the who's-who of the bar-and-spirits
world and perfected recipes of classics drinks."
—Esquire
Ask a Question About this Product More... |