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The first real cookbook for cocktails, featuring 500 recipes from the wolrd's premier mixologist, Dale DeGroff.
Covering the entire breadth of this rich subject, The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring DeGroff’s signature use of fresh juices, as well as all the classics.
It begins with the history of spirits, how they’re made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from DeGroff’s vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, and mastering key techniques—the same information that DeGroff shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Throughout are rich stories, vintage recipes, fast facts, and other entertaining asides.
Beautiful color photographs and a striking design round out the cookbook approach to this subject, highlighting the difference between an under-the-bar handbook and a stylish, full-blown treatment. The Craft of the Cocktail is that treatment, destined to become the bible of the bar.
- Sales Rank: #16058 in Books
- Brand: Clarkson Potter
- Published on: 2002-10-15
- Released on: 2002-10-15
- Original language: English
- Number of items: 1
- Dimensions: 10.40" h x .80" w x 7.70" l, 2.15 pounds
- Binding: Hardcover
- 240 pages
From Booklist
The cocktail goes in and out of fashion, and home bartenders need to replace their mixology recipes regularly to account for newly invented cocktails and rediscovered old ones. The Craft of the Cocktail, by Dale DeGroff, surpasses ordinary bar guides by not only providing directions for nearly every imaginable mixed drink but also serving as a trove of cocktail lore. After presenting a brief history of the bartender's art, DeGroff gives a history of each of the major liquors. He discusses drink-mixing techniques, including a thoughtful, dispassionate resolution of bartending's enduring dispute: shaking versus stirring. The inventory of mixed drinks is suitably comprehensive, and a concluding glossary aids readers with definitions of otherwise unfamiliar terminology. Mark Knoblauch
Copyright © American Library Association. All rights reserved
From the Inside Flap
Cocktails are bigger than ever, and this is the first real cookbook for them, covering the entire breadth of this rich subject. The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring Dale DeGroff's signature use of fresh juices, as well as all the classics.
Debonair, a great raconteur, and an unparalleled authority, Dale DeGroff is the epitome of Perfect Bartender, universally acknowledged as the world's premier mixologist. From Entertainment Weekly and USA Today to the Culinary Institute of America and the nation's best restaurants, whenever anybody wants information or training on the bar, they turn to Dale for recipes, for history, for anecdotes, for fun--for cocktail-party conversation as well as for cocktails.
That's what The Craft of the Cocktail is--the full party, conversation and all. It begins with the history of spirits, how they're made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from Dale's vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, mastering key techniques--hints worthy of a pro, the same information that Dale shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Throughout are rich stories, vintage recipes, fast facts, and other entertaining asides. Beautiful colorphotographs and a striking design round out the cookbook approach to this subject, highlighting the difference between an under-the-bar handbook and a stylish, full-blown treatment. The Craft of the Cocktail is that treatment, destined to become the bible of the bar.
About the Author
DALE DeGROFF has been called “the Billy Graham of the holy spirits” by the London Tribune and “a master” by Martha Stewart, and is widely acknowledged to be the preeminent mixologist in the world. He’s been featured in dozens of magazines and newspapers, including The New York Times, The New Yorker, GQ, Entertainment Weekly, Penthouse, Food & Wine, and Forbes; his television appearances include Martha Stewart Living and Today. For twelve years, Dale ran the bar at New York City’s Rainbow Room and now serves as a consultant for such top restaurants as Balthazar. He has taught at the Culinary Institute of America (and stars in their bartending video) and the Institute for Culinary Education, among other venues. Dale grew up in Westerly, Rhode Island, and now lives on Long Island.
Visit Dale DeGroff at www.kingcocktail.com.
Most helpful customer reviews
35 of 36 people found the following review helpful.
Great, but beware!
By spo00n
Dale DeGroff is the man who set the stage for the return of the great American art of the cocktail. He brought back so many lost cocktail treasures and laid the path for all of us to follow. This book is a great way to learn not only those recipes, but why freshness and quality count. You will learn the proper technique, and attitude and get an idea of what resources to look for and what to research. Cocktail history is extraordinarily important to learning to mix a great cocktail.
The only things to watch out for are a few of his recipe modifications. The most egregious & disgusting is his Sazerac. I wish to make it a crime from here on out to ever make Dale DeGroff's version of The Sazerac. It is a horrid combination of Cognac, Rye Peychaud & Angostura bitters and absinthe and too much simple syrup. Either Cognac or Rye, and no Angostura, please. There are a few others that I don't remember off the top of my head, but otherwise it is a great book. I also disagree with his implying that measuring is less of a talent than free-pouring. Free-pouring accurately is possible, but is in my opinion best left for the likes of Mr. DeGroff, and no one else. I've encountered far too many who are insulted at the suggestion they measure over demonstrating their total lack of accuracy at the free-pour. A measured cocktail will always be the same & is made no slower. There are quite a few drinks that are easily destroyed by lack of absolute accuracy. Stick to measuring.
The ingredients section could be a bit more in depth. For example, he doesn't really point out the differences among London Dry, Plymouth, Old Tom (it is indeed avaiable), and Genever or Holland Gin & what kind of cocktails they are used in.
Mr. DeGroff has a refreshingly democratic approach to cocktails. He includes recipes that others might pooh-pooh as inferior or silly because they are for a more juvenile palate. Alas, they may be, but people do drink them & there's nothing wrong with that, as long as they're made well, besides a deliciously complex cocktail will easily rid one of a taste for the childishly simple and sweet.
If you read this definitely read "Imbibe!" and "Vintage Spirits and Forgotten Cocktails".
3 of 3 people found the following review helpful.
Forget those budget cocktail books for $5-10. Get a real cocktail book. This one is a great one
By Jackal
I'm not a drinks expert, but I own 3-4 cocktail books and this is clearly the best all-round book. I highly recommend it, even if you only want one cocktail book in your library.
1/3 of the books is a bit of background. It starts out with history and goes into quite a bit of detail, but not super detail. If you really want a lot of history I would recommend Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them. Then sections on ingredients, methods, and equipment follow. You get 2 pages on vodka and 1.5 pages on muddling just to give you a feel for the level of detail in this section.
2/3 of the book is devoted to recipes. This section is alphabetical, except for groups being lumped together. So all martini-drinks are found under M even if they don't all start with M. This is a great and practical way of organising the list. A bit of background information is provided for the classical cocktails. The selection of cocktails is clearly larger that most readers/drinkers would ever be interested in. In addition there are some boxes with interesting information.
6 of 6 people found the following review helpful.
Kindle version's search function gets a workout
By johnjorg
A couple other reviewers already commented on the lack of a good index or a means of searching by ingredient rather than cocktail name. The good news is - the Kindle's search engine allows one to overcome this. The Kindle version (can't speak for the hardcover) also has extensive "links to pertinent websites" and "other resources" sections in the back which offset these apparent shortcomings in the hardcover version, but they aren't noted in the Table of Contents.
I'd have given the book 3 stars if I couldn't search w/Kindle. It has better than average history and technical (i.e., how-to and what-to) information and an excellent Glossary and, as mentioned, good further reading and resources sections with active links, but it is average to below average for recipe retrieval for a bar book (alphabetical listing, no listing by ingredient).
Also, I loved the subchapter heading "PROHIBITON AND REPEAL" (sic). Was an editor trying out recipes?
What I didn't like was light blue links in the text that went nowhere when I clicked on them. For example, Mr.DeGroff refers to a drink called "Flamingo" in his excellent "Mixing Terms and Techniques" to illustrate a technique; I clicked on the highlighted link but got nothing but a definition describing a pink-feathered bird. BUT, considering the book was published in 2002, well before e-readers became ubiquitous, I can't really get too upset over a few broken links. As I wrote earlier, the bar resources and further reading sections in the back do have links that work including links to some of the better cocktail recipe sites. Perhaps the "Table of Contents" or even the "product description" could be amended to highlight these very desirable inclusions.
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