Bar Book

Starred review from November 1, 2014

The books in the modern cocktail enthusiast's increasingly crowded library each aims for a distinctive way to organize material, whether it's by spirit, mixer, season, or occasion. Morgenthaler, the Portland, OR-based cocktail blogger and chief mixologist at the city's hip Clyde Common bar, organizes his contribution according to a more basic, even boring, principle: technique. But then, there's no point investing in top-shelf liquor if you don't know what to do with it. Accordingly, the book is subdivided by the three key stages of preparation, assembly, and serving. Preparation takes up the bulk of the title, with detailed chapters on juices, sodas, syrups, bitters, and ice before even getting to measuring and mixing. Classic and creative recipes sprinkled throughout are chosen to highlight specific methods: homemade quinine syrup in a gin and tonic, or a choice of old fashioneds showcasing different sweeteners. Straightforward directions are matched with beautifully clear photographs that make homemade grenadine, limoncello, and ginger beer look enticingly simple. The author also demystifies shaking, muddling, and presentation--you'll be flaming orange peel in no time. VERDICT An accessible but sophisticated primer that could render the rest of the cocktail library obsolete.--Joanna Scutts, Astoria, NY

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