Jim Meehan is an absolute authority when it comes to bartending. This manual has everything you need to know to become a killer bartender, either at home or professionally.

I received this book as a digital advance copy from NetGalley in exchange for an honest review. Since my review copy expired before I had a chance to finish reading it, I actually bought the book so I could read it for a review.

I have read my fair share of cocktail books and spirit books in the past two years, but this book was completely like anything that I have ever read. First, it was geared toward professionals in the trade, rather than cocktail enthusiasts and home bartenders. Second, the Spirits and Cocktails chapter comprised only about half the book (250 pages out of 464 pages total, not including the bibliography and index). Third, there were sections of the book that were as well researched and cross referenced as a law journal article. Because of how well-written and well-researched the book was, I completely loved it.

In addition to the Introduction and the Epilogue, the book is composed of eight chapters: History, Bar Design, Tools & Techniques, Distillery Tour, Spirits & Cocktails, Cocktail Menu, Service, and Hospitality. Fewer than half of those chapters – History, Distillery Tour, Spirits & Cocktails – truly appealed to me as a home bartender. I would have been completely happy with a book that contained just these three chapters. The History chapter focused on the evolution of modern drinking culture across four decades, from when punch landed on American shores in the 1630s right through the 21st century craft cocktail movement. The Distillery Tour chapter offered a general overview into how raw materials are transformed into a distilled spirit. The chapter started with growing, harvesting and transporting the raw materials, then continued with a high level (nontechnical) discussion of the transformation process, and finished with tasting, analysis and evaluation of the process. This general twenty-page background set the stage for each of the spirit specific sections in the voluminous Spirits & Cocktails chapter. Although each of the spirit specific sections was structured slightly differently, each began with a map of Europe indicating production regions and distillery sites and ended with a collection of cocktails featuring the spirit. The cocktail page was divided into four portions: Origin, Logic, Hacks, and Recipe. The Origins section described when/where the recipe was first published or invented. The Logic section described the composition of drink and the role each ingredient played in balancing the drink. The Hacks section described how to substitute either the specific brands of ingredients (e.g. Luxardo, Martini, or Contratto bitters in place of Campari) or the generic categories of ingredients (e.g., vodka instead of gin). Each Recipe was precisely measured in ounces and almost every ingredient was specified by brand name. Each recipe was accompanied by an incredibly beautifully styled full color photograph of the cocktail.

However, just because I found those three chapters to be the most interesting, doesn’t mean that I checked out for the remainder of the book. The author’s writing style was engaging and his insights into the bar industry were fascinating. The Bar Design chapter was mildly interesting, as it focused on how to create and launch a bar concept. The Tools & Techniques chapter was well beyond basic, as it was structured around delivering an order of eleven drinks in three rounds. Although there was discussion of required tools and some basic techniques, such as rolling a Bloody Mary in a shaker or muddling mint for a Mint Julep, the chapter really focused on how to break down the order and determine which bartender does what aspect of which recipe in which order to deliver the optimal drinks to the table in a timely fashion. Likewise, the Cocktail Menu, Service, and Hospitality chapters focused on minutiae of the bar industry. I found both the Service and the Hospitality chapters insightful from a restaurant patrons’ perspective as they helped define in my mind what I could – and should? – expect from some of the higher end restaurants in my area. One thing that stuck with me is that bartenders should never take it personally when guests send drinks back because they don’t like them because the bartender must consider that they are making people drinks not drinks for people. The people always should come first. So many times I have not liked the way a bartender made a simple drink – like a Gin & Tonic or a Negroni – but I have not sent it back because I was unsure whether it was the way the drink was made or just a matter of personal taste.

Perhaps my favorite parts of the book were the snippets of interviews that were sprinkled throughout the book. So many of these had a broader application than just making people drinks, that they often caused me to pause for reflection.

If this book were just comprised of the three chapters that really interested me, I would be more apt to recommend it to my friends and give it as Christmas gifts. In its entirety, this book would be the perfect gift for that one friend who is so deeply interested in cocktail culture that he got his bartending certificate. However, most of my friends are all office based professionals like myself, so the chapters related to running a bar would not be of interest to them, unless they fell under the spell of the author’s writing like I did. Of course, what the experience of reading this book tells me, is that I probably should read the author’s cocktail book because I adore his writing so much. Perhaps I might find that to be a more suitable recommendation and gift for my friends.

I have yet to prepare any of the cocktail recipes in this book. When I do, I will update this review.

This is not a recipe book, this is a craft book.

And I love it.

Yes, there are drink recipes as well, a whole section dedicated to cocktails, but this may be the best, certainly one of the best, books I have seen that is great both for those in the industry and enthusiasts. This manual, written by Jim Meehan, goes through how to set up a bar, the utensils, how to ice, how to blend, how to make your own simple syrup, to the history of the spirits and how they are made.

I love this book. 

This book is a perfect example of the alcohol industry that I enjoy. These aren't the people drinking just to get drunk, these are the people who care about the craft and character of everything they do. The kind of bartender who would have this on their shelf (and, it should be noted, this book even recommends apps for bartenders to use to look up recipes) is the kind of bartender who I can go up and ask them what they recommend, and not only can they do that, but we have a conversation after that. 

Bartenders, if you want to be included in my list of amazing bartenders, learn to do this. Seriously. This is what a professional is able to do.

I think that, even if you don't like alcohol and have no desire in making or mixing your own, this book can give you a lot of insight as to why there are such a variety of people who are obsessed with the topic, not just those looking to drown their sorrows.

Which, honestly, is something I generally don't recommend. If you are going to drown sorrows, make sure they aren't personal. If you are going to forget a bad meeting, okay, just don't start drinking in a bad state of mind. You may think you are making it better, and maybe you are for you, but I can guarantee you are not hiding what you are going through.

Back on topic. This is a great book to add to any collection and I am currently considering picking it up for Christmas for one of my best friends.



And, because I was given a digital copy for an honest review, I am going to start hunting for a physical copy of this for myself. Really, nothing beats a physical copy when it comes to a book like this.

I received a free electronic copy of Meehan's Bartender Manual from NetGalley for my honest review. Although I am not a bartender I quickly discovered that this book was way more than I thought it was going to be. I found out there is a lot more to being a good bartender than serving drinks and knowing how to make them. Meehan goes into great depths of what ingredients are used, tools, and techniques (Propagating the yeast, fermentation, distillation, blending, filtration, bottling, etc.). It even discusses prohibition. Anyone who is interested in opening a bar or managing one should read this book.

Different from other bartender's guides I have read. Includes information about how to actually run a bar - not just lists of ingredients needed and drink recipes. Interesting look at what goes on in the bar business.

A must have book! Easy to follow. Easy to find ingredients. A very impressive volume of work!

If you are a fan of Anthony Bourdain you will love this book. A deep dive into the bar industry!