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The seventh edition of this most popular new drinks guide for the new generation imbiber or the traditional Martini lover. Over 2,500 recipes provided, with 500 Martinis alone! Clear and easy instruction from one of America's most famous professional bartenders makes for fun browsing of drink options and mixing, stirring or shaking. "What shall we have tonight darling? A Screamer, or a Screaming Viking? Perhaps a Scarlet Letter, a Seduction, or a Screw-Up. How about a Sand in Your Butt? Is that anything like a Sex on the Beach #1,#2 or #3? Actually we like the looks of the Sex in a Hot Tub and we could finish the evening off with the Shark Bite." Anyone who likes a drink will have lots of fun with this most comprehensive and contemporary bartender's guide.
- Sales Rank: #1552703 in Books
- Brand: Brand: The Wine Appreciation Guild
- Published on: 2004-09
- Original language: English
- Number of items: 1
- Dimensions: .63" h x 4.58" w x 9.00" l,
- Binding: Plastic Comb
- 256 pages
- Used Book in Good Condition
Review
"No one will ever have the creative cocktail knowledge of Stephen Kittredge Cunningham." -- Robert M. Parker, Jr. The Wine Advocate, October 2000
Most helpful customer reviews
73 of 76 people found the following review helpful.
Newest Edition Has Recipes, Convenience--and a Wine Guide
By Bill Marsano
Tons of Lore and Just as Much Convenience
By Bill Marsano. There are more than enough bar guides around to satisfy even the thirstiest soul, so the question becomes which one is the most helpful, the easiest to use. Well, this one has a pretty fair claim to the title.
At about 4.5 inches by 9, it is of convenient, under-bar size (no bartender wants the customer to know he has to look anything up). It has some 2,700 recipes, and it takes them all with a straight face, from the utterly genteel to the impossibly vulgar (in my view, anyone who orders a German Leg-Spreader or a Duck Fart is a lout who should be flung into the street at the earliest opportunity, but that's the bouncer's job). There's an enlarged section on the martini, that greatest of cocktails, that Fred Astaire of drinks; and sections on flavored vodkas, shooters, floaters and wines. The wine section is especially worthy of note. Bartenders used to take the approach of Tim Costello's old Manhattan saloon, which had its wine list painted on the wall. It said: "Red, $2.50. White, $2.50. No substitutions." But times are changing and with any number of places offering wine by the glass, the able bartender has to know more than how to use a corkscrew. In this book, the wine advice comes from that demigod, Robert Parker Jr. himself. Nuff said.
But the best thing about this book is that it has a comb binding--something like a spiral-wire binding, but made of plastic. It means this book, unlike all the others I've see lately, lies FLAT. No more bending the book open, flexing it until the binding cracks, and then weighting it with a beer bottle to keep the thing from flapping closed. Sometimes strokes of genius are as easy as they are rare.--Bill Marsano is an award-winning writer and editor.'
14 of 16 people found the following review helpful.
Best book on market! Most up to date!
By Cecilia
You will probably discard any other books you have previously purchased. The author/bartender obviously knows his stuff.
This book is not by a wannabe or a corporate monkey. It's great that this book does not push brands and is unbiased. The book lays open flat, and the recipes are easy to follow.
I once had a book with twice the recipes but they were 98% bad recipes. I threw that book out.
There is a wine section written by Robert Parker, that has helped me immensely picking out bottles of wine. Other things that make this book stand out are the Martini instructions, Dessert Drink Section, Hot Drink Section, Frozen Drink Section. Glossary of Bartending Lingo.
14 of 16 people found the following review helpful.
7th Ed. Bartenders black book
By Curtiss C. Rayl
A ton of drinks but the only problem is that it doesn't list the glassware that will be used for the drink. Other than that, all the information that anyone would ever need for bartending.
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