Mr. Boston Official Bartender's Guide

Front Cover
Wiley, May 16, 2012 - Cooking - 352 pages
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For 75 years, Mr. Boston has been America's bestsellingdrink-mixing guide

Every bartender's favorite drink-mixing guide is better thanever in this all-new edition. This guide features new cocktailrecipes from well-known mixologists, easy-to-use information onequipment, guidance on building your pantry and purchasingingredients, helpful tips and techniques, and new photographs thatshowcase the beauty of the finished cocktails.

  • Includes 1,500 drinks ranging from classics like TheOld-Fashioned Whiskey Cocktail and The Martini Cocktail to regionalfavorites like the Ramos Gin Fizz and the Mint Julep tocontemporary drinks like the Limoncello Sour and the StoneWall
  • Features new photography and nearly 200 new recipes for today'sbartenders, including cutting-edge cocktails with sake, absinthe,infused spirits, and other contemporary flavors from the topmixologists
  • Covers nearly every cocktail imaginable, from classic martinisto trendy cosmopolitans to holiday eggnog
  • Updated with a new glossary for easily accessible descriptionsof hundreds of spirits from the familiar to the obscure

From bar chefs to cocktail party hosts, Mr. Boston: 75thAnniversary Edition remains the most trusted guide for yourbar.

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About the author (2012)

Mr. Boston" is part of the Barton Brands group, and has been† a widely-recognized name in the bartending world for over 70 years.† "Mr. Boston" has† consistently outsold and outlasted other bartending books with 66 printings, and† Barton Brands† features a range of liquors and prepared cocktails.†

Anthony Giglio† is the author of "Cocktails in New York: Where to Find 100 Classics and How to Mix Them at Home," as well as the† editor of two of Master Sommelier Andrea Immerí s popular wine books.† His articles have appeared in "Esquire," "Details," "Boston Magazine," "Mademoiselle," "Marie Claire," and "Worth," and† he contributes to and lectures on behalf of "Food & Wine" magazine.

Rick Rodgers is the author of more than thirty-five cookbooks, including the bestselling 101 series (Thanksgiving 101, Christmas 101, Barbecues 101) and beloved cookbooks on everything from fondue to slow cookers to comfort food. His recipes have appeared in Cooking Light, Fine Cooking, and Food & Wine and on epicurious.com, and he is a frequent contributor to Bon Appetit. He lives in the New York tristate area.

BEN FINK is an award-winning photographer whose work has been featured in Saveur, Bon Appetit, and Food & Wine magazines, as well as in several books, including the James Beard Award-winning Artisan Baking Across America. He is a member of Who's Who in American Photography and resides in New York City.

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