Mr. Boston Official Bartender's Guide

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

Every bartender's favorite drink-mixing guide is better than ever in this all-new edition. This guide features new cocktail recipes from well-known mixologists, easy-to-use information on equipment, guidance on building your pantry and purchasing ingredients, helpful tips and techniques, and new photographs that showcase the beauty of the finished cocktails.

  • Includes 1,500 drinks ranging from classics like The Old-Fashioned Whiskey Cocktail and The Martini Cocktail to regional favorites like the Ramos Gin Fizz and the Mint Julep to contemporary drinks like the Limoncello Sour and the Stone Wall
  • Features new photography and nearly 200 new recipes for today's bartenders, including cutting-edge cocktails with sake, absinthe, infused spirits, and other contemporary flavors from the top mixologists
  • Covers nearly every cocktail imaginable, from classic martinis to trendy cosmopolitans to holiday eggnog
  • Updated with a new glossary for easily accessible descriptions of hundreds of spirits from the familiar to the obscure

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

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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 Immer’ 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 received his art education at the University of Memphis and Memphis college of Art. A freelance photographer since 1986, he has photographed for magazines such as Saveur, Food & Wine, Bon Appetit, and Scientific American. He lives in New York.

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