(Part 3) Best cocktails & mixed drinks books according to redditors
We found 726 Reddit comments discussing the best cocktails & mixed drinks books. We ranked the 205 resulting products by number of redditors who mentioned them. Here are the products ranked 41-60. You can also go back to the previous section.
The Corpse Reviver #1 is a cocktail invented by legendary British Bartender Harry Craddock while he was behind the stick at the American Bar at the Savoy Hotel in London. It made it's appearance in print in The Savoy Cocktail Book published in 1933. Craddock was a British bartender who immigrated to the US and found himself bartending at Legendary bars such as the Hoffman House and Knickerbocker Hotel. Although he found prominence as a bartender in New York ( he was said to have bartended for such luminaries as Charley Chaplin, Vivien Leigh, Ava Gardener and Errol Flynn), when Prohibition passed into law Craddock fled back to his native England to ply his trade. The story goes that Craddock was the guy who served the last legal drink in America and the day prohibition went into effect he was on a boat headed for England. Once there he found himself at the American bar just after another legendary bartender Ada "Coley" Coleman hung up her shaker. While at the Savoy Craddock went on to create dozens of amazing classic cocktails, many of which are experiencing a revival but also the publication of his cocktail book. Gary Regan says The Savoy Cocktail book is "Probably the most important cocktail book of the 20th Century". So you guys should definitely pick up a copy which you can here:
https://www.amazon.com/Savoy-Cocktail-Book-Harry-Craddock/dp/1614278377/ref=sr_1_1?ie=UTF8&qid=1521745066&sr=8-1&keywords=savoy+cocktail+book+1930
The Corpse reviver cocktail is a category of drink said to have been created sometime in the 1860's. But if that's true, we would never have a way of knowing because it was only first printed by Craddock in the Savoy cocktail book. The Purpose of the cocktail as its name suggests is as a cure for a hangover which is somewhat counter intuitive because even if it'll revive you in the short term as Craddock put it himself: 'Four of these taken in quick succession will unrevive the corpse again".
Again, I do state in the video that Craddock was american, but he was in fact born British. He did though obtain his American Citizenship in 1916 and was enlisted to fight in the very end of WWI. So when he went back to his native england, he had to immigrate as an American, so in a round about way I'm not wrong in the video. Another cool and interesting fact its that he made a white lady cocktail, sealed in a shaker and had it buried in the walls of the American Bar. It has never been found.
Here's the specs:
1.5oz Cognac
1oz Sweet Vermouth
.5oz Applejack
2 Dashes Angostura bitters
To watch the full video click here:
https://www.youtube.com/watch?v=YblPFVgPEKE
Note: I've noticed a few little spelling errors in the titling throughout the episode and decided to just let them ride. Not worth the time fixing and re uploading them.
Introductory Comments
Clynelish is a distillery that is beloved by many malt whisky connoisseurs, especially those who delight in criticizing the modern scotch whisky industry for a homogenization of distillery character and a heavy reliance on wood to impart flavor to the whisky. The Clynelish distillate offers a diverse and unique set of aromas and flavors that allows it to shine on its own, but at the same time it is subtle enough that its best qualities can be drowned out by an overly assertive cask. This means that virtually any bottling of Clynelish acts as an ideal canvas on which a whisky reviewer can paint his criticism of contemporary malt whisky: If it's aged in a refill cask for many years, then the resulting product is an example of how great malt whisky can be when a characterful distillate is allowed to mature without the wood getting in the way, but if it's a first-fill sherry cask maturation, then it becomes an example of how heavy-handed wood can detract from what could be a fine whisky.
But what is it about Clynelish that is responsible for its signature waxy, fruity, and mineral style? If you examine the materials and methods utilized by a distillery for producing whisky, you can start to understand some of what contributes to their distillery character. And that is the case even for a distillery as enigmatic as Clynelish. So before I get to my review, first let's take a look at some of the salient aspects of how Clynelish produces whisky. Along the way I have included numerous references from more authoritative sources; I am by no means an expert, so I encourage you to read about this for yourself and to point out any errors or important things I may have missed.
Fermentation at Clynelish
We'll start with fermentation, one of the most overlooked aspects of scotch whisky production, as Dave Broom discussed in this 2016 article about the fermentation process and the varying degrees to which the bourbon and scotch industries emphasize its importance. But Clynelish is a distillery that does place a huge emphasis on fermentation; in Ernst Scheiner's 2011 tour, operations manager Jim Casey is quoted as saying, "The key characteristic of the whisky is the fermentation process."
While many scotch whisky distilleries use fermentation times of roughly 48 to 55 hours, Clynelish carries out much longer fermentations. According to several people who have toured the distillery, including Scheiner, Tristan Stephenson, and Billy Abbott, their typical fermentation time is 80 hours. This is important because after 50 hours, processes can occur that produce additional flavor compounds, especially when lactic acid bacteria are present in the washbacks. Many distilleries use stainless steel washbacks that are regularly cleaned, which staves off these bacteria, but Clynelish uses wooden washbacks that aren't cleaned so thoroughly. Here is how Casey explained it to Thijs Klaverstijn in his 2018 tour:
> “We don’t clean everything spotless after every fermentation”, Casey explained. “For example, we clean our washbacks every three weeks with steam for 5 to 8 minutes. At other distilleries they might do it every week, and they might steam for a longer time as well. We also use just warm water to clean our pipes. We’re always looking for a middle-ground. It is important that our wash doesn’t catch an infection, but we do need some desired bacteria to get our desirable flavour profile.”
For more information on how extended fermentations impact whisky flavor, I recommend this post by /u/CocktailChemist and the references therein. But the key takeaway here is that Clynelish's long fermentations in only moderately-clean wooden washbacks are responsible for a variety of aroma and flavour compounds that are not typically produced in shorter fermentations.
Distillation at Clynelish
Now let's move on to the distillation process, where Clynelish further distinguishes itself from the rest of the industry in a few different ways. Quoting from Abbott's tour:
> The distillation stage is the first point where you start to detect Clynelish’s distinctive waxy notes, an aroma that has a variety of stories around it. The way they tell it on the tour is that they have a greasy residue that builds up in the various receiving tanks and that on the few occasions they have cleaned it all away the waxiness has disappeared. These days they still do a bit of cleaning, but make sure they leave a bit of the goo behind to keep the signature flavour.
What is responsible for the greasy residue? In Whisky Opus, Diageo process development manager Douglas Murray is quoted as saying:
> “In most distilleries there is one combined vessel for low wines and feints and foreshots, but Clynelish has a separate low wines receiver and a foreshots and feints tank. The low wines from the wash still are pumped into the low wines receiver, and from there into the spirit still via the spirit still charger. The foreshots and feints from the spirit still are collected in a receiver and then briefly added to the low wines in the spirit still charger.
> Because of the comparatively long time the liquid sits in the low wines and foreshots and feints tanks prior to being mixed to create the spirit still charge, you get a build-up of waxiness. The wash distillation is similar in technique to that required to make fruity character, but the use of the intermediate tanks ensures the low wines are converted to waxy as a result of the spirit distillation."
In addition to having separate receivers, there is another quirky aspect to Clynelish's stills and their operation that may also be partially responsible for the residue. In a typical distillery, the wash still is larger than the spirit still. But this is not the case at Clynelish, as Stephenson explains:
> ...rather bizarrely, the spirit stills here are larger than the wash stills by a full 1,000 litres (1,057 quarts). No one knows exactly why this is, but it effectively means that two wash-still runs are required for every spirit run. The spirit stills are run quite hard (around for hours for a single run) and this results in a build-up of a black waxy substance in the feints receiver.
Modernization vs. Distillery Character
These fermentation and distillation practices make for an excellent case study of modernization in the scotch whisky industry, and how there is often times a trade-off between efficiency and distillery character. For example, longer fermentation times can give more flavor compounds, but after about 50 hours, much less alcohol is extracted from the wash. So the distillery has to make a decision: More throughput? Or more complexity? It's hard to have both.
Diageo is to be commended for allowing Clynelish to maintain its unique character by not moving to shorter fermentation times and more traditional still and receiver designs. But still, the lurch of modernization is not to be stopped, and recently Clynelish underwent a significant revamp, as Klaverstijn discussed in his tour:
> The distillery was closed for a long time (I believe around ten months), during which production completely halted. It re-opened in May 2017, and at first sight not much has changed. Appearances can be deceiving though, as Clynelish underwent a comprehensive transformation. The keyword is modernization.
> Some of the changes are very obvious. The three spirit stills where replaced by three shiny, exact copies. About half of the washbacks were replaced too, while the other half will be replaced in the nearby future. The most important change however: Clynelish is now completely run by computers. “We enter paramaters in the computer, and it basically does the work for us”, said [Casey]. “We’re still toying with the right input, but eventually we’ll settle on a uniform approach.”
But the distillery is working to maintain its style even as it enters this brave new world:
> Therefore, keeping Clynelish waxy wasn’t just an important matter for fans, it was also a concern for Casey and his colleagues. And rightfully so. Immediately after the re-opening, the waxy character had completely disappeared. It took about five to six months before the waxiness started to reappear in the new make spirit. At the time of my visit in November, Casey was still working on achieving a higher degree of waxiness.
Summarizing What Sets Clynelish Apart
The waxy, fruity character that sets Clynelish apart from other single malts is due in large part to the following quirky and uncommon aspects of their production methods:
Due to the recent upgrades, a decade from now we may look back on 2016/2017 as being a turning point for Clynelish, much like the stainless steel era for Fettercairn from 1995 to 2009 or Benrinnes' departure from partial triple distillation in 2007. Will they be able to maintain those defining fruity and waxy notes after upgrading to a more modern production style? Only time will tell.
I'm going to actively try to avoid recipe books here in my links (that said, that means you're missing out on Vintage Spirits & Forgotten Cocktails, Death & Co, Potions of the Caribbean, and The Joy of Mixology so.... YMMV)
Liquid Intelligence - IMHO must have guide on the technical aspects of bartending. This book is amazing and is the first thing I share with my coworkers that want to broaden their knowledge
The Drunken Botanist - In depth examination of the plants that go into making our favorite drinks, beers, booze, and sundry
Bitters - Has history of bitters, along with instructional on how to make your own.
Shrubs Kind of recipes but also talks about how to make shrubs and good proportions for them, which isn't super common.
Wine Folly Do you want a good intro-to-wine with good, clear reference sheets about styles and pairings? Here's your book
The Wine Bible Want to know way more than you ever thought you wanted to know about wine? This is what you want to be reading.
The Beer Bible - Same as above, but for beer instead of wine.
Holy Smoke! Its Mezcal Mezcal can be hard to pin down and I've found this one to be decent. Includes a table of things that were available in the US at time of publishing and the author's opinions on quality.
Vermouth - pretty in depth history on vermouth, focusing on its place in American cocktail Culture
Imbibe! In depth history of early cocktail culture, focusing on Jerry Thomas and the Bon Vivant's Companion
...I'm sure I could think of more, given the time. I'm trying to just delve into things currently on my shelf, and not in my wishlist.
Looks delicious!
Do try it with orange blossom/flower water if you can find it; it gives it a little more floral/perfumy quality than the orange zest. It’s super cheap if you buy it at a Mediterranean or Middle Eastern grocery store. I bought a bottle of it for less than $2.50 after tax.
You can get the same brand as the nice woman helping me recommended on Amazon, but it’s about twice as much.
Also if I may, try shaking it longer next time, despite your fingers. All the RGFs I've had (and made) have a thicker and finer foam; kind of like a light cream/meringue (soft peaks ideally). gaz regan actually recommends just throwing it in a blender. He says there's no texture difference, I claim I need to do more uh... research.
Now you have me jealous that it's too late to make one myself. :D
I typically point newcomers to drinkskool.com. It was developed by big names in the industry that also put the now famous BarSmarts programs together. It's completely free and a great place to start. After that, I recommend Jeff Morgenthaler's The Bar Book. Jeff says he wrote his book as a followup to Gaz Regan's The Joy of Mixology. So between these three resources and some experience, you'll be ready to tackle more advanced work, like Death & Co and Cocktail Codex.
~Good luck & Have fun!
The shrubs themselves are really great. We liked this book of recipes and usually drank them without adding anything.
https://www.amazon.com/Shrubs-Old-Fashioned-Drink-Modern-Second/dp/158157388X/ref=asc_df_158157388X/?tag=hyprod-20&linkCode=df0&hvadid=311990507415&hvpos=1o1&hvnetw=g&hvrand=7544027850979695624&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=1022987&hvtargid=aud-798931705416:pla-313262595266&psc=1
It definitely feels like you're making a potion, lol.
If you like old man drinks, look into shrubs. https://en.wikipedia.org/wiki/Shrub_(drink)
And if you're really interested in shrubs check out this link.
Most people think vinegar + booze = absolute shit but shrubs are super tasty and worth trying at least once. If they were good enough for your great grandfather Efram, they're good enough for you too.
Recently bought this book. It has this recipe for basil-infused daiquiri:
20g Thai basil
4 oz white rum (suggests Flor de Caña)
2 oz lime juice
1.5 oz 1:1 simple syrup
6 drops saline solution (1:10)
Infuse the basil in the rum using two N2O cartridges, strain the basil.
Combine the remaining ingredients, shake, and strain. Slap a basil leaf between your hands (to release the oil) and use it as a garnish. Makes two drinks.
In addition to the books mentioned here, there are plenty of style and ingredient specific books out there.
Two of my favorite books are the style books by Terry Foster. His Pale Ale and Brewing Porters and Stouts are really great.
Heck, the second brewing book I ever bought was Heironymous' Brewing with Wheat, awesome book that I keep referring back to.
Right now, I'm working my way through New Brewing Lager Beer by Greg Noonan. It's very dense and technical, but I see it as a must read for where I'm at in my brewing.
I just made Wassail for an event yesterday, actually. I like this adapted version of William Terrington's recipe in Cooling Cups and Dainty Drinks:
1 qt malty, English-style ale
12 oz cream sherry
1/2 cup brown sugar
peel of 1 lemon
1 1/2 oz fresh lemon juice
1 tsp ground cinnamon
1 tsp freshly grated nutmeg
1 tsp ground ginger
2 sliced oranges or roasted apples
Heat everything in a pot, stirring to dissolve the sugar. Heat to 150-160 F and ladle into warmed glasses.
The real key here is using the right beer. You want a maltly English beer without much hoppy bitterness. Samuel Smith Winter Welcome is my go to, and I made it yesterday with Timothy Taylor's Boltmaker, which was also great.
This version of the recipe is in my book Cocktails on Tap, which is all about beer cocktails. There's an entire chapter on warm ale drinks if that's the sort of thing that interests you.
https://www.amazon.com/Cocktails-Tap-Mixing-Spirits-Beer/dp/1617691429
Not at all a speak easy but Frankie's Tiki Room is a very small tiki dive bar that has some of the best handmade drinks(there's over 70 drinks but only a few actually on the menu. The owner released a book that has all of them - book- ) . Best part about it besides the rum is that it isn't full of typical Vegasians.
Be warned there is smoking allowed in there and your clothes will be fully saturated in the smell when you leave.
look at their website for when they have it on tap. It's not a hop forward brewery so don't expect any NEIPA's or juice bombs
EDIT: same with Brewport, which brewed a porter with the guy who literally wrote the book on porters. Who lives in Stratford
https://www.amazon.com/Brewing-Porters-Stouts-Origins-History/dp/1629145114
Here’s the book I use.
https://www.amazon.com/How-Make-Whiskey-Step-Step/dp/1480174408/ref=sr_1_2?ie=UTF8&qid=1525371450&sr=8-2&keywords=Making+whiskey
It's fairly common. Beta Cocktails did a great blog post explaining it. It's also talked about in Kevin Liu's Craft Cocktails at Home (it's a $4 ebook- you have no excuse!).
I like to salt really bitter drinks, like the Bitter Giuseppe. Just a pinch or two of salt makes the Cynar less bitter, the vermouth less sweet, and the lemon less sour, but it makes all the aromatic components (and there are a LOT in that drink) "pop" more. And that has the added bonus of making it a more versatile drink. It's something I can drink on my back porch on a nice day, instead of a dark, bitter, brooding drink best saved for the depths of winter. Not to mention, it makes it much less of a "palate killer."
I like a New Yorker (from American Bar)
This is from memory, will check my book later.
Add all ingredients to an old fashioned glass, add ice, stir briefly. Garnish as you please.
http://www.amazon.com/gp/aw/d/1558598537/ref=redir_mdp_mobile/177-8818945-7483307
Pick up a copy and read the chapters in the back on whiskey. It will give you a non-trivial grounding in how scotch, bourbon, rye, wheated rye and Irish whiskey are made. It will also give you a general introduction to the regions of scotch.
Also, pick up Michael Jackson's (different guy) 2014 scotch guide. It's considered by many to be definitive and comprehensive. The essays at the front will give you an excellent foundation, then, as you try whiskies, add your own notes to the corresponding pages in the book.
Good luck - it's a tall mountain you aim to climb.
I figure you guys and gals should be reading more than the ABV content on your beer labels and your latest ticket for public intoxication, so I am sharing three downloadable and free ebooks about beer.
I have linked Amazon's page for each of the shared books.
Beer Tasting Quick Reference Guide
Beerology: Everything You Need to Enjoy Beer...Even More
Vintage Beer: A Taster's Guide to Brews That Improve over Time
If you are unable to download from Dropbox folder, please let me know, so I can fix it.
I understand where you are coming from. I read the book "The Complete Beer Course: Boot Camp for Beer Geeks: From Novice to Expert in Twelve Tasting Classes" by Joshua Bernstein and it really helped me find the right words for what I was tasting. I'd recommend buying the book, looking at the lessons, and then buying some brews to enjoy while doing the lessons. Here it is on Amazon:
http://www.amazon.com/The-Complete-Beer-Course-Tasting/dp/1402797672/ref=pd_sim_b_1?ie=UTF8&refRID=1SM8HS28CBNFW17FPKDE
Another book I've heard good things about (but, is currently on my wish list) is "Beerology" by Mirella Amato:
http://www.amazon.com/Beerology-Everything-Need-Know-Enjoy/dp/0449016129/ref=sr_1_1?ie=UTF8&qid=1406920122&sr=8-1&keywords=beerology
[See, Mix, Drink] (http://www.amazon.com/See-Mix-Drink-Refreshingly-Cocktails/dp/0316176710/ref=sr_1_1?s=books&ie=UTF8&qid=1367289362&sr=1-1&keywords=see+mix+drink) was super helpful when I started bartending because its visual aspect demystified different components of drinks. It was a very methodical book that also gave a good amount of drink history. [Mr. Boston's Cocktail Handbook] (http://www.amazon.com/Mr-Boston-Official-Bartenders-Guide/dp/0470882344/ref=sr_1_2?ie=UTF8&qid=1367289327&sr=8-2&keywords=mr+boston) is my #1 source for cocktail recipes, although it's basically just a comprehensive recipe book rather than a book that offers in depth knowledge or history. Just handy to have.
Beerology by Mirella Amato as well.
*Ahem.*
If you decide to dive deep, here's a book on the topic. amaro, it's a good encyclopedic look at all of the amaro's out there. and it's just a fun little read.
2017 seems to have been the year of rum books.
Smuggler's Cove (2016) is, of course, excellent.
For mixing cocktails, Jeff "Beachbum" Berry's books are indispensable.
I've heard good things about Rum Curious by Fred Minnick, foreword by Martin Cate (so it's legit): https://www.amazon.com/Rum-Curious-Indispensable-Tasting-Worlds/dp/0760351732
http://www.amazon.com/Liquid-Vacation-Refreshing-Tropical-Frankies/dp/1935043749
Frankie's book is pretty much all "modern twists" on Tiki cocktails, straight from their Vegas bar. A fair bit of contemporary flavored Cruzan rums and a few instances of energy drink, not so much weird new bitters.
USA release in March:
https://www.amazon.com/Rum-Manual-Dave-Broom/dp/1845339622/ref=sr_1_1?s=books&ie=UTF8&qid=1474098507&sr=1-1&keywords=rum+the+manual
Hi again, nice to see you here ! I really don't brew as often as i'd like. Last batch I made was way too much beer even for me and it took forever to go through. Luckily it made great gifts! I've brewed in a fairly small apartment before, but I also had an extra closet off of the kitchen that had a pretty steady temperature year round. Before you do your next brew, check out this book!
If you're at all a reader I highly recommend The Naked Pint. It was my bible for quite a while!
But I highly recommend tastings and flights much like everybody else. Also, find a friend or buddy to go with you so you can talk it through and figure out why you like certain beers and not others. If that isn't possible, here is your excuse to carry around a sketchbook and pop randomly into places and write about beer.
You should check out Bitterman's Field Guide. There's at least a couple options in there that meet that criteria.
I read "The Naked Pint" when I first got into craft beer and I highly recommend it. It covers every style of beer as well as the brewing process. It's also a fun read.
https://www.amazon.com/Naked-Pint-Unadulterated-Guide-Craft/dp/0399161325
Well dunno if you're into whiskey, but I'm quite enjoying this book.
My library falls into two categories: Books of the Era, for contemporary recipes, sources, and insight; and Modern, for dissection, history, and expansions upon classic cocktails. Both have two mainstays that I bring with me to every convention:
Books of the Era:
The Mixicologist by C.F. Lawlor
How to Mix Drinks by Jerry Thomas. I have both the 1862 and the 1876 reprinted editions.
Modern:
Bitters by Ed Anderson
Vintage Spirits and Forgotten Cocktails by Ted Haigh
Morthy demands:
Item which would most make you seem like an old posh Englishman: An Englishman's Home is his Castle - Big Ticket WL
Most "oh god, I would never be seen with this in public" looking item: Because it looks wickedly like a fancy grenade launcher and I might get arrested - NEED WL
Most phallic looking item: It's not phallic looking but I think many phalluses (phalli?) would be improved by them - Cardmaking WL
Akeleie demands:
Most geeky item: Classic Book geek - Kindle WL - I must say i'm not sure I believe it's my most geeky item but my wishlists are a sea of geekery of several types so it was insanely hard to choose. However to avoid the obvious gaming and comic geekery, my crochet geekery and my major food based geekery I went with my love of books, cocktails and really bad/clever puns :D Even reading the index with the "look inside" feature had me in stitches XD So that's what I have chosen.
Item which would most help you achieve a goal: This is will me claw back my rental deposit so we can move - Need WL
Best item to bring to a deserted island: Yeah but.. Where is the Rum? (hint: In mah belly - Kitchen WL
I highly recommend Fred Minnick's book Rum Curious, https://www.amazon.com/Rum-Curious-Indispensable-Tasting-Worlds/dp/0760351732. It scores rums and talks about what sugars, about the industry, and very much the realities of the industry at that. It's a great read, seriously.
http://www.amazon.com/Savoy-Cocktail-Book-Harry-Craddock/dp/1862057729/ref=sr_1_1?ie=UTF8&qid=1413281098&sr=8-1&keywords=savoy+cocktail+book
http://www.amazon.com/Vintage-Spirits-and-Forgotten-Cocktails/dp/B00BBFZCYM/ref=sr_1_3?ie=UTF8&qid=1413281148&sr=8-3&keywords=vintage+cocktails+and+forgotten+spirits
http://www.amazon.com/Jerry-Thomas-Bartenders-Guide-Companion/dp/1440453268/ref=sr_1_1?ie=UTF8&qid=1413281264&sr=8-1&keywords=jerry+thomas'+bartenders+guide+how+to+mix+drinks+1862+reprint+a+bon+vivant's+companion
http://www.amazon.com/Imbibe-Absinthe-Cocktail-Professor-American/dp/0399172610/ref=sr_1_2?ie=UTF8&qid=1413281403&sr=8-2&keywords=imbibe+david+wondrich
http://amazon.com/The-PDT-Cocktail-Book-Bartenders/dp/1402779232/ref=sr_1_1?ie=UTF8&qid=1413281591&sr=8-1&keywords=pdt+cocktail+book
Also Bar Smarts offers an online course for $29. https://barsmarts.com/
is this the book?
https://www.amazon.com/dp/B00JNQMZ32/ref=dp-kindle-redirect?_encoding=UTF8&btkr=1
I didn't learn much from that one. I found the following 3 far more informative. Enjoy your journey though, it's a great hobby!
https://www.amazon.com/Artisans-Guide-Crafting-Distilled-Spirits/dp/194301504X/ref=pd_aw_sim_14_2?_encoding=UTF8&psc=1&refRID=WHB348J72EE0WGAR0GEX
https://www.amazon.com/How-Make-Whiskey-Step-Step/dp/1480174408/ref=pd_aw_sim_14_3?_encoding=UTF8&psc=1&refRID=WHB348J72EE0WGAR0GEX
https://www.amazon.com/Joy-Home-Distilling-Ultimate-Moonshine/dp/1629145866/ref=pd_aw_sim_14_2?_encoding=UTF8&psc=1&refRID=G7YVR1NB2915DSV3KK4Q
Get 3-4 tools;
A Japanese-style jigger or a 50ml graduated cylinder
Ice. (And learn how it is made properly)
A cocktail shaker.
A strainer comes in handy too.
The cheapest way to practice; mix whatever booze you have on hand that is around 80 proof with some form of sugar, (honey, 1:1 sugar-to-water, 2:1 sugar-to-water, agave, Demerara sugar, etc...) and some form of citrus (fresh lime/ lemon juice). Just play around with the ratios of each (booze, citrus, sugar) till you learn how each affects one another.
For beginning bartending, I recommend familiarizing yourself with how alcohol is synthesized, the different distillation processes, and the types of booze from around the world.
From there, look on YouTube.
u/CocktailChem has a nice playlist for beginners called Basic Cocktails
Here is a couple of other playlists for you
The Educated Barfly YT
Steve the Bartender 365 days playlist
How To Drink
United States Bartenders Guild (USBG) seminars
Additionally, look for some books;
Cocktail codex(here)
Savoy Cocktail book (here)
Liquid Intelligence (here)
Smuggler’s cove (here)
Tiki (here)
The Aviary Cocktail Book (here)
Check out: https://www.amazon.com/Cocktails-Tap-Mixing-Spirits-Beer/dp/1617691429/ref=nodl_
i'm a fan of Gary Regan's "The Joy of Mixology"
Just tried a whiskey sour: 1-1/2 measure bourbon, 3/4 measure lemon juice, 1/4 measure simple syrup and 1 bar spoon of powdered sugar (from "American Bar" - A fantastic bar book, by the way). Very nice. Will try your version now.
Check out The Joy of Home Distilling by Rick Morris and Craft of Whiskey Distilling by Bill Owens.
And, as everyone else mentioned, absolutely do check out Tasting Whiskey.
Also worth checking out is How to Make Whiskey by Brian Davis.
Stop drinking blue drinks, try a red one instead. (You say "4+ drinks in an hour due to my body mass" but you don't list what the drinks are or your body mass.)
I would be careful here if you're intending to drive, you might be way drunker than you think. You aren't literally double the body mass of the DMV example sheet. If you're cabbing/walking/stumbling it knock yourself out.
Now onto the meat: Stop drinking over priced watered down crap. I don't know where you are that has $7.50 drinks which don't get you drunk, but I bet they aren't shots or are poured for "show" (under poured) vs measured. Watch videos on how to mix a drink, compare it to how your bartenders are mixing their drinks. Count their pours if they are freehanding it with a pourer in the bottle. Also get out of the well, try drinking "call" level drinks.
http://lifeonacocktailnapkin.com/how-to-free-pour-like-a-pro-in-10-minutes-or-less/
Experiment at home! Alone! In the dark! (Or you know, don't be an alcoholic about it.) Don't like straight liquor even though you aren't drinking the well? Figure out what you like. Classic cocktails are very high in alcohol content but don't taste like it. An Old Fashioned is mostly whiskey with some bitters, sugar, and orange rind for taste. Margaritas are >50% tequila by volume, the only non-alcoholic ingredient in a martini is the ice and garnish. Measure your pours and see what actually tastes good.
http://smile.amazon.com/Mr-Boston-Official-Bartenders-Guide/dp/0470882344/
To answer your direct question? Jameson, or Herradura, or tall bottle cask strength bourbon, or tanqueray and tonics, or wild turkey, or wild turkey old fashioned, or Jameson Mule.