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The double-entendre of Jeffrey Morgenthaler’s new book could not be a more spot-on description of the material contained within. In the same vein as his deservedly much-lauded first book (The Bar Book: Elements of Cocktail Technique), Morgenthaler purposefully chooses NOT to write a book full of various recipes (sooo been done before), nor does he rehash all the techniques of his first book (lame). This book is decidedly about what/when/where/how to drink alcohol, including wine and beer (though to a lesser extent than spirited beverages, as one would expect from one of the craft’s most celebrated barmen). It is a true user’s manual for the social norms and mores around drinking fermented beverages. This is why I think it’s a necessary addition to the literature, written in the same “don’t take yourself too seriously”, non-pretentious, empathetically honest tone he is known for in his first book, his blog, and other writings.
OK enough of the esoteric brown-nosing. Here’s the stuff you want to know--what’s in the book:
-A great, distilled-down education on what alcohol is and isn’t, including names, origins, types, and uses of different alcohols
-A description of broad cocktail types, why certain drinks are shaken and why others are stirred, the point of the whole ritual of preparing a great cocktail, with tons of myths and BS dispelled. Basically, it’s the famous section out of Gary Regan’s Joy of Mixology pared down to what you really need to know.
-When and what to drink. One of my favorite sections included a host of all the common US holidays and events, along with the types of beverages most appropriate for each, as well as the general approach for drinking them (including do’s and don’ts, like maybe Thanksgiving shouldn’t be a drunken air-your-grievances fest!).
-How to be classy and professional about drinking, and how to interact with and treat your bartenders when you’re out on the town so both parties leave the exchange happy.
-How to have cocktail parties at home (do you really need to have every outlandish liqueur in your home bar? Do you have enough ice? Do you really want to be stuck making drinks all night?).
-How to drink at weddings and at work (hint: DON’T, but if you must (think Christmas party), here’s how you do it without sleeping with a colleague or ticking off your boss…).
Peppered throughout is sage advice, from someone who spends more time around disinhibited individuals than most of us, about drinking like a pro—meaning, not being an idiot while drinking and how to avoid letting alcohol become a problem without getting preachy.
-This is NOT a cocktail recipe book—you'll find no alphabetized compendium of drinks here. There are plenty other books to choose from if you’re looking for this. That said, there are SEVERAL fantastic recipes straight from Morgenthaler’s mind here, including a few non-alcoholic drink ideas, a gallon of margaritas, a thanksgiving cider punch, tailgate syrup for hot AND cold games, and several others. These are not rehashes from the Bar Book. However, in the same vein as his first release, Morgenthaler included these recipes to complement the sections preceding them so you can try them out in the right context. I've tried almost all of them and have yet to find one my guests and I did not enjoy.
-This is NOT a technique book—go buy The Bar Book if you want that, and you will not be disappointed. That said, Morgenthaler shares fantastic little techniques throughout, like how to assemble an airplane cocktail kit so you can drink Old Fashioned’s at 10,000 feet, and how and what to pack if you’re traveling and still want to make great tasting cocktails at your destination.
In conclusion, this short book details how to enjoy alcohol like a classy professional. If I had kids, this would be the book I give them when they first start exploring alcohol and again when they graduate college. An excellent addition to anybody's library, and a tremendously entertaining read.
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From the Publisher
Flasked Old Fashioned
This recipe will fit in a common 6 oz flask, the sort you are likely to carry to a wedding.
4 oz bourbon or rye (bonus points for something high-proof).
1 oz water.
½ oz Rich Simple Syrup (recipe below).
4 dashes Angostura bitters.
4 orange peels.
makes 3 or 4 servings.
In a 1 qt measuring glass, combine the bourbon, water, simple syrup, and bitters. Squeeze the oils from the orange peels over the mix and discard. Using a funnel, pour the mixture directly into a 6 oz flask. Store the flask in a freezer or on ice until ready to serve.
Rich Simple Syrup.
You can measure your sugar and water by volume (two cups of sugar to one cup of water works),but for the most accuracy, I like to measure by weight. A digital scale is cheap and super useful for all sorts of kitchen projects. I strongly recommend you pick one up.
16 oz granulated sugar.
8 oz water.
makes 12 oz.
In a small saucepan or microwave-safe bowl, combine the sugar and water and give it a good stir. Heat until the sugar is just dissolved and then remove from the heat. Set aside to cool. Transfer to plastic squeeze bottles and refrigerate for up to 2 weeks.
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Reviews with images
The title says it all...
The title says it all. If you’re expecting a book chock full of recipes, this is not that. Purchase Jeffrey Morgenthaler’s Bar Book if that’s what you’re looking for. There are, however, several tasty jewels tucked between its lovely pages, along with some obscure factoids which are enlightening. As someone who has been mostly unfamiliar with the world of cocktails, this book distills drinking down to the bone. It embraces etiquette and the do’s and dont’s of drinking. Thankfully it now sits permanently alongside my favorite food and drink books.
Top reviews from other countries
Natalie Diaper
Not as good as his first book
Reviewed in the United Kingdom on October 9, 2018