Cocktail Codex: Fundamentals, Formulas, Evolutions [A Cocktail Recipe Book]

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And once you know the formula for say a standard daiquiri, you’re then able to take that knowledge and create any number of variations of your own.

Hey man, this old-fashioned wasn’t prepared the right way. I need Demerara syrup, not a sugar cube. A big cube not bar ice, and for the love of God, why is there a muddled maraschino cherry in my drink?” These six basic formulas are just a start. Learn these six, then learn to tweak them to create your own recipes. Not every substitution will work across the board, but these formulas are a good cornerstone to more drinks.

Mojoto | A Minty Refreshing Cocktail

Death & Co’s Camellia Julep is made with cacao nib-infused pear brandy, instead of bourbon. Cole Wilson

Flips basically consist of any fortified wine or liquor shaken with a whole egg or cream, and sweetened with sugar. They are typically garnished with a dusting of nutmeg or another warming spice, and yields dreamily creamy drinks like the White Russian , Eggnog, and Pina Colada. 6. Sidecar

If you're able to use books for inspiration for a foundational drink, you can always build on the experience from there," said Wael Deek, the beverage director at Alice and Osteria 57in New York City. I remember the first time I came into Jeff’s bar Pepe Le Moko and I said “have any drinks you’re really excited about right now?” While the newer Dead Rabbit book I mentioned above is probably a better fit for most home bartenders (there are more recipes, and many of them are a bit easier to make), I’d be remiss if I left out their original book: The Dead Rabbit Drinks Menu. Its formula always includes a spirit, something sour and orange liqueur, such as triple sec or brand names Cointreau and Grand Marnier.

Sometimes the carbonated ingredient is sweet, omitting the need for another sweetener, such as with the Cuba libre which is made with rum, fresh lime juice and cola or the Moscow mule, made with vodka, lime juice and ginger beer or ginger ale. It can also be savory, such as with tomato juice in the bloody Mary. The only downside? This book also wins the award for “the book you’re most likely to make zero recipes from.” I actually first heard about the book from Shingo Gokan, who is in it, while we were sitting in his bar the SG Club in Tokyo. The book is also a nice size/weight, great for a coffee table or tofu press, with excellent crisp design and pretty high-contrast photographs. DAVID KAPLAN is the co-owner of the Los Angeles-based Proprietors LLC, a fullservice hospitality company (Death & Co, Nitecap, Walker Inn, Honeycut, the Normandie Club, and more).Of all the books I’ve got, and all of the drinks I’ve made, these two still rank up among my favorites. His response: “Well I made all the ones on that menu right there, so I’m pretty excited about each of those.”

This isn’t the book I’d recommend to a total newbie, but if there’s someone in your life who is ready to up their drink game a bit? This is a wonderful addition to the library. You also wouldn’t buy a book with nothing but complex and obscure recipes if you just want to know how to make a decent Aperol Spritz for your friends.

Well, Jeffrey Morgenthaler wrote the definitive guide on drinking etiquette in Drinking Distilled. Don’t want to sound like a douchebag and make your bartender hate you? Read this book. This makes it one of the most accessible books on the list. It also will give you a great appreciation for how small changes can have a big impact on a drink. Marrying a spirit, a sweetener and something sour — usually citrus juice, an acidic element — this trio produces delicious drinks every single time. The basis of this drink has also yielded other classics like the Mint Julep and delightful variations on the same theme that include the wonderfully cosy Apple Butter Old Fashioned . 2. Daiquiri