(Part 2) Top products from r/cocktails

Okay, you've caught me; there's beer and wine books, too. Here's what you're looking at:

I run a cocktail bar, and I've been meaning to share my library for some time, but I have a knack for lending my books out to friends and colleagues so I keep waiting for it to be complete. Then I realized my collection keeps growing and will never be complete, so I may as well just share a snapshot of it.

Top row:

Sippin' Safari: In Search of the Great "Lost" Tropical Drink Recipes... and the People Behind Them by Jeff "Beachbum" Berry

Vintage Spirits and Forgotten Cocktails: From the Alamagoozlum to the Zombie 100 Rediscovered Recipes and the Stories Behind Them by Ted "Dr. Cocktail" Haigh

The Joy of Mixology: The Consummate Guide to the Bartender's Craft by Gary "Gaz" Regan

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenburg

The World Encyclopedia of Beer by Brian Glover

How to Brew: Everything You Need to Know to Brew Beer Right the First Time by John J. Palmer

Jigger, Beaker and Glass: Drinking Around the World by Charles H. Baker, Jr. (aka The Gentleman's Companion Volume II)

Tasting Beer: An Insider's Guide to the World's Greatest Drink by Randy Mosher

Michael Jackson's Complete Guide to Single Malt Scotch by Michael Jackson

The Ultimate Guide to Spirits & Cocktails by Andre Domine

New Classic Cocktails by Mardee Haidin Regan and Gary "Gaz" Regan

The Book of Garnishes by June Budgen

World's Best Cocktails: 500 Signature Drinks from the World's Best Bars and Bartenders by Tom Sandham

The Complete Book of Spirits: A Guide to Their History, Production, and Enjoyment by Anthony Dias Blue

Cocktails & Amuse-Bouches for Her & For Him by Daniel Boulud and Xavier Herit

Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar by David Wondrich

Middle Row:

Hemingway & Bailey's Bartending Guide to Great American Writers

The New and Improved Illustrated Bartenders' Manual; or: How to Mix Drinks of the Present Style by Harry Johnson (Espresso Book Machine Reprint)

Michael Jackson's Bar & Cocktail Companion: The Connoisseur's Handbook by Michael Jackson

The Craft of Stone Brewing Co.: Liquid Lore, Epic Recipes, and Unabashed Arrogance by Greg Koch, Steve Wagner & Randy Clemens

The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy by Jim Meehan

Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons

A Taste for Absinthe: 65 Recipes for Classic and Contemporary Cocktails by R. Winston Guthrie & James F. Thompson

The Bartender's Guide to IBA Official Cocktails by Jenny Reese (Espresso Book Machine Printing)

Punch: The Delights (and Dangers) of the Flowing Bowl by David Wondrich

The Home Distiller's Handbook: Make Your Own Whiskey & Bourbon Blends, Infused Spirits and Cordials by Matt Teacher

A History of the World in 6 Glasses by Tom Standage

The Decorative Art of Japanese Food Carving: Elegant Garnishes for All Occasions by Hiroshi Nagashima

What to Drink with What You Eat: The Difinitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers by Andrew Dornenburg & Karen Page

The American Cocktail: 50 Recipes that Celebrate the Craft of Mixing Drinks from Coast to Coast by The Editors of Imbibe Magazine

The ABC of Cocktails by Peter Pauper Press

How to Make Your Own Drinks: Create Your Own Alcoholic and Non-Alcoholic Drinks from Fruit Cordials to After-Dinner Liqueurs by Susy Atkins

How to Make a World of Liqueurs by Heather Kibbey & Cheryl Long

I would never go for a manhattan shaker. They are notorious for locking up, as soon as there's a bit of liquid in the cracks (unless you buy really expensive japanese ones). They are also harder to clean than the simple two cups of a boston shaker, and the extra strainer isn't really hard to use.

I haven't used a parisian shaker, but that seems like it could do fine, but might lock up on you.


My own kit is made of a lot of individual stuff. Some from amazon, some from local shop, and some from china. If you want, I can do a writeup of where i got it, but since it's from china, it will take a month before you will receive the goods. However, the guys behind AbarAbove.com recently launched their quality bar tools line. They have a complete set of tools, which all seem to be of great quality. They have only gotten 5-star reviews so far: https://www.amazon.com/dp/B01LVY7VMH. It's $63 for the complete set.

Or you can just buy their boston shaker for $20, and this excellent strainer from OxO ($7), along with this measuring cup ($5)

Then you have a pretty good starter set. A fine strainer can be bought in most dollar stores locally for next to nothing, or you can find one on amazon. They are pretty much all the same, but it isn't really required if you're just starting out. I also have a bar spoon, a mixing glass and a muddler, but to be honest, I rarely use them. If you need to muddle something, use a wooden spoon or something. If you decide you really need one, look for one which is at least 6 inches long, to avoid bashing your knuckles on the edges of the shaker, or google "morgenthaler homemade muddler".

Hope your GF will be happy with your gift!


EDIT: Missed the part about you being from UK. Here's an updated list. I'll let the other one be for any americans who might wander through here.

• Shaker: Homekeros sems to have a good one. (£16, £19 with a strainer) The strainer looks fine.
  
• Shaker (alternative): If budget is a concern, then the Mezclar Tin on Tin Boston Shaker (£6) looks fine. One reviewer said, however, that the small tin was so tiny, it almost dropped to the bottom before making a seal. The other 9 reviews are happy with it though. Still, It's an amazing price!
  
• Strainer: The OXO strainer (£5.43 + £3.19 S+H)
  
• Measuring Cup: OXO angles measuring cup (£4.25)
  
• Citrus juicer: I kind of forgot about it in the main post, but this is a tool that get used every time I use the shaker and sometimes also just for cooking. Very useful. I recommend the Chef'n freshforce citrus juicer (£22.32)
  
  Seeing as there is a shipping charge, I probably wouldn't go for the OXO Strainer unless there's something else that you need from the american amazon. The one from the Homekeros set should be adequate.

I don't think you're going to find too many classic cocktails that call for acid phosphate. It was used in soda fountains much more than in bartending. The classic phosphate recipe I know is the Angostura Phosphate, but other than that, I think you're just going to have to experiment.

Personally I like to use it to balance stirred drinks that would otherwise be too sweet. Many classic duo cocktails, for example

• the Stinger (brandy and creme de menthe)
  
• the Alaska (gin and yellow chartreuse)
  
• the Rusty Nail (Scotch and Drambuie)
  
• the Japanese (Brandy and Orgeat)
  
  are too sweet if you mix them according to the original recipe. This has lead some bartenders such as Kazuo Uyeda to increase the proportion of base to liqueur, or Erik Ellestad to modify the drink by adding dry sherry.
  
  This works well, but I think another great alternative is to add acid phosphate to the recipe to balance out the sweetness of the liqueur. The result is that the interesting flavors in the liqueur can be strongly expressed without becoming cloying and without clouding the drink such as by adding citrus.
  
  Note that all of the above are stirred, and acid phosphate is clear and has approximately the same viscosity as water. That's why it's a great addition to your stirred cocktails; it doesn't change the style or composition of the drink while allowing you to balance an otherwise much sweeter recipe.

It all depends on what you're looking for. If I had to go for one general book to start out with it'd probably be The Essential Bartender's Guide - great intro with some history, as well as discussion on what different types of drinks are, etc. Good Jack-of-all-trades book. As you get a little deeper, the standouts for me are Vintage Spirits and Forgotten Cocktails, Bitters, Imbibe!, and Punch. Vintage is a great resource to get an idea of what's been done (and lost) over the years, and is a great place to learn about what types of flavors work well together, plus there's a great blurb about the history of the drink with each recipe. Bitters is pretty self explanatory, but it has a nice intro to cocktail history, and s ton of great recipes, both new and old. Really interesting to see how slight tweaks in the bitters used (Fourth Regiment vs a Manhattan, for example) makes a huge difference in the ultimate product. Imbibe and Punch are simply brilliant history lessons, with a few recipes thrown in for good measure. Cheers!

Easiest answer is flavored vodka. A lemon vodka or orange vodka with lemon-lime soda.

If you like ginger a good ginger beer is a great mixer (ginger beer is non-alcoholic. It's like ginger ale except the ginger flavor is much stronger)

Get something like this -
https://www.amazon.com/dp/B00L5G2074/ref=cm_sw_r_cp_dp_T2_PZlqzbFZEFX0V

you can get a cheaper one at Target or Wal Mart, but the extra couple dollars makes a difference, this one is very easy to use. You might be surprised by what a difference a little squeeze of fresh lemon or lime makes to a simple drink (i.e. adding a little fresh lemon to a simple vodka-sprite)

Instead of ice, drop some frozen fruit into a drink. Keeps the drink cold, flavors it, and when you're done you have some boozy fruit to enjoy (I love using frozen pineapple)

Stay open to new flavors, even when you tried it before and didn't like it. Things like whiskey take a little getting used to, but as you develop your palate you learn to enjoy it. That's why most beginners stick with vodka (flavorless) but people who learn to appreciate liquor as a culinary experience move past vodka. I used to only drink vodka - now, I haven't purchased a bottle in a few years. I can get more creative with whiskey, tequila, gin - vodka is the vanilla of liquor.

It depends on your juicing volume. We use a Sunkist J1 Commercial Electric Juicer but we juice a lot; 4 bars, dining room, 3 meals/day in a hotel. The Breville CPXL is an alternative for 1/3rd the cost; though I don't have any first-hand knowledge as to longevity. If you're squeezing grapefruits and oranges, you'll want a manual press at the very least. The Hamilton Beach 932 is the industry standard but other much less expensive options exist. The 932 is faster and easier to use but may wear out faster due to its gearsets, requiring replacement parts. Considering the minimal cost, it is imperative that you keep a hand press or two around in case your primary juicer commits harakiri. Norpro and Amco both make excellent units. For less than the cost of the Norpro, you can get both Amco's orange and lemon/lime presses.

We juice daily. We also have a centrifugal juicer for pineapple and other harder fruits/vegetables. We mix 1 part fresh pineapple juice with 3 parts canned, unsweetened, not-from-concentrate pineapple juice. Except for the fancy bars primarily, few have switched to fresh pineapple juice. The good canned stuff is generally perfectly fine.

~Good luck!

To get started in glassware, I would keep it simple. I find that most drinks can be successfully executed with two types of glassware: a 5oz coupe/cocktail glass and an old fashioned/rocks glass. I consider a Collins glass to be optional, as I personally don't like drinking out of them (they're typically served with a straw which is wasteful). I'll often use an 11oz double old-fashioned glass in its place.

In terms of brands I own several sets of the Luminarc Barcraft series coupes (available on Amazon). I like them because they're a fair price, which is great because I don't have to feel bad if one breaks. I also have the highballs which are also pretty decent.

If you're looking for higher end, I really like the New York Bar series from Stolzle. You can checkout the whole line here.

I personally use a Top Shelf shaker which I really like. Feels much nicer then some of the cheaper ones. The strainer I have is from Modern Mixologist. After having so many of the cheaper ones break, I decided to get one that I hopefully wouldn't have to replace. So far its been great and I enjoy using it.

The other tools I would consider getting is a meddler, a fine mesh strainer, a mixing glass, and a bar spoon!

edited: typo

My own creation. Inspired by the Jungle Bird and my lack of pineapple juice and rum. The name is inspired by the legend that Benjamin Franklin proposed the turkey as the national bird, though apparently that is not actually true.

2 oz Benjamin Franklin's shrub (from Shrubs by Michael Dietsch)

3/4 oz Campari

3/4 oz lime juice

Shaken with ice, optional strain (I chose not to) into glass.

I had picked up the shrub book at the end of December and had fun making a few with the limited amount of produce available in the winter. I didn't have any normal rum on hand when I discovered this drink, but I did have the Benjamin Franklin's shrub that I had made with Smith & Cross, and I figured it'd help take the place of the rum, pineapple juice, and simple syrup in the Jungle Bird. I'm still playing around with the ratios, but I figured I'd dial up the lime juice to make up for the lack of pineapple juice. There is orange juice in the shrub, but that doesn't add a whole lot of acidity.

This is a different kind of shrub than is commonly used with the shrub resurgence. It is not vinegar based.

Benjamin Franklin's shrub (taken from Michael Dietsch's Shrubs)

1. In a gallon-sized jar, add orange peels (3-4 oranges) and dark rum. Allow peels to infuse in the rum overnight.
   
   
2. Meanwhile, combine orange juice (3/4 cup, ~3 oranges) and sugar (1/2 cup turbinado or demerara), and allow that to set overnight so the sugar begins to dissolve into the juice.
   
   
3. The next day, remove the peels from the rum and add the sweetened juice. Seal the jar and let it sit in a cool, dark place for about 3 to 4 weeks.
   
   Seriously, get this book. It's a lot of fun. And with the weather warming up, there will be so many more possibilities of shrubs to make. It's a perfect excuse to get out on the weekend and explore your local farmers market. You can use bruised and broken fruit that otherwise probably would be thrown away, and you can usually get them for a discount. Happy shrubbing.

There are so many good ones, and if I may, I'd like to recommend my two favorites, from Michael Dietsch's "Shrubs" book:

Celery Shrub, the most surprising one for me:

• 1 lb celery leaves still on
  
• 1 cup sugar
  
• 1 cup apple cider vinegar
  
  Blend cut-up celery with 1/2 cup water, strain over fine mesh strainer (optionally with cheese cloth), mix celery juice with other ingredients in jar, shake every other day to help sugar dissolve. This is great by itself, with gin, or even in a Bloody Mary.
  
  Strawberry Balsamic Vinegar
  
  
• 1 1/2 cups strawberries, hulled and quartered
  
• 1/2 cup sugar
  
• 1/2 cup balsamic vinegar
  
  Combine fruit and sugar, cover with plastic in bowl in fridge, macerate at least 2 hours or up to a day. Strain out, add vinegar to liquid, whisk. Strain again in jar, refrigerate. Use the solids for something else fun! This is great with tequila and basil, but it's also too good by itself, diluted a bit by ice and good seltzer.

Dude, that's fantastic news. This comment immediately got me subscribed for updates.

Some other source recommendations off the top of my head...

Tiki drinks:

• Just about anything Jeff Berry has put together for tiki drinks. I would argue that Mr. Berry is as responsible for the modern resurgence of tiki cocktails (and their re-elevation to being carefully crafted, quality drinks) as anyone in the industry.
  
• Martin Cate's Smuggler's Cove
  
  General cocktails:
  
  
• Dave Wondrich's Punch and Imbibe - note that you may have to do a bit of reading to arrive at the recipes, as these (and several of the other books I'm about to mention) spend a good bit of time on history and/or technique in addition to "just" containing recipes.
  
• Dale Degroff's Craft of the Cocktail
  
• Jeffrey Morgenthaler's The Bar Book
  
• Gary Regan's The Joy of Mixology
  
• Kevin Liu's Craft Cocktails at Home
  
• The Dead Rabbit Drinks Manual
  
• Dave Arnold's Liquid Intelligence
  
• Vintage Spirits and Forgotten Cocktails
  
  
  ...that's... not a bad list to get started. Good luck! I'll be interested to follow along with development.

It's just experience and practice. The only equipment you might want is a channel knife—it's basically a little V shaped blade that lets you cut spirals out of a citrus peel. The easiest ones to use are where the cutting direction is parallel to the handle (like http://www.amazon.com/Victorinox-Channel-Knife-Polypropylene-Handle/dp/B000MF46H6) rather than perpendicular (like http://www.amazon.com/OXO-Good-Grips-Lemon-Zester/dp/B00004OCJO).

Then just buy, like, a dozen lemons and start cutting twists. It takes some practice and a steady hand. If you want to make really nice spirals, you can then wrap the twists around a barspoon or any other stick (even a straw). You can find videos online if you need help.

I personally don't usually do twists, I usually just cut a thin swath of rind. I like this because you can express the oils from it in a very controlled way, and I think a swath of orange or lemon peel looks really nice in a drink (like http://www.foodrepublic.com/sites/default/files/imagecache/enlarge/recipe/Classic%20Negroni.jpg instead of like http://caskstrength.files.wordpress.com/2011/12/negroni1.jpg).

I can't speak for the OXO squeezer as I've not used it but I have this one and love it: http://www.amazon.com/Bellemain-Premium-Stainless-Squeezer-Silicone/dp/B00L5G2074/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1452571917&sr=1-5&keywords=citrus+squeezer

Extremely well make, heavy duty, my only complaint is the rubber grips fall off easily but I ended up just taking them off entirely and it's fine. Whatever you do just don't skimp on it, it's worth the extra 10 bucks to get something that's quality.

If you want something for stirred cocktails but don't want to spend $40 on one of those ballin mixing glasses, I use a pyrex beaker and it works just fine. I think mine is 500ml.

Imbibe is a good history lesson.

The American Cocktail from Imbibe! magazine is great and just came out. A lot of stuff from the current movement.

A gift subscription to Imbibe itself would also be very welcomed.

DeGroff's The Essential Cocktail is a beautiful book.

Ted Haigh's Vintage Spirits and Forgotten Cocktails is one of the early books of the cocktail revival. Still essential.

I'd avoid adding the flesh of the citrus fruits entirely, and only use the zests. If you've got a microplane, zest away.

Otherwise, i'd recommend you buy a Kuhn Rikon Vegetable Peeler and use that to peel your fruit. They are carbon steel blades that are set pretty close together so they take a nice, thin, peel. They also need to be hand washed and dried to prevent rust on the blades.

But they're the best peelers ever. You'll wonder how you ever lived without it.

I used to have that one, and I gave it to a friend so I still use it occasionally. Though it's a bit more expensive,I prefer the OXO model. It doesn't fully turn your citrus inside out so it seems to be more effective, and the flat handles with very slight padding are more comfortable.

Usually you can buy one at your local Target if you don't wanna wait for shipping, and sometimes they're cheaper there than on Amazon.

OXO Good Grips Citrus Squeezer (Color May Vary) https://www.amazon.com/dp/B0002BFZ16/ref=cm_sw_r_cp_apa_Z566Bb4YR02K5

Midori is good for drinks where you want to add a little color. Check out Kazuo Uyeda's book Cocktail Techniques. He has an awesome color technique in which he uses Blue Curacao and Midori frequently in amounts like 1 tsp per drink for instance.

My guilty pleasure is long islands, and the tokyo tea is nice and refreshing.

http://www.amazon.com/Cocktail-Techniques-Kazuo-Uyeda/dp/1603112146

First step, get some books!

The Craft of the Cocktail

This is a great beginning book. It's got the right advice, and all of the recipes are spot on. This book will keep you busy for a very long time, as well as teach you the proper way to make each drink.

If you start to get really serious about drink-making, check out:

Imbibe! by David Wondrich. It is remarkable in its authenticity and attention to detail. As interesting as it is, it is more of a history book than a recipe book, so it may be hard to swallow for those less passionate about where the classics really came from.

Aside from that, things to keep in mind:

• There is NO substitute for fresh citrus juice.
  
• The classics are classics for a reason. Try a recipe out before you decide to tweak it (sweeter, more booze, ect.)
  
• Get a jigger! Measure stuff out! You'll be glad you did.
  
• Have simple syrup on hand. Sugar dissolved in water, equal parts.
  
  And, if nothing else, try this.
  
  
• 2 oz Sazerac Rye Whiskey
  
• 3/4 oz Fresh Lemon Juice
  
• 3/4 oz Simple Syrup
  
• 1 Fresh Egg White (just trust me)
  
  Put it all into a shaking tin, and shake without ice. Add ice, shake, and strain into whatever. A mason jar is preferred. A lot of people get turned off by the egg white thing, but it will change your life.

The 3 piece shaker is more work to clean and has a smaller capacity than a 2 piece shaker. That hawthorne strainer looks useless. the spring on it is not nearly taught enough to filter out small pieces of ice or pulp. I don't use speed pourers at home and don't know why someone would want to.

Cocktail kingdom carries top of the line stuff. To start I'd get a 2 piece shaker from them, their hawthorne strainer, and then any julep and tea strainer will do. The oxo jigger is very nice for home users. I've also heard good things about "top shelf bar supply", and I believe their stuff is more affordable.

cocktail kingdom sells the best muddler, but you don't need that at the beginning.

You'll want a hand-held citrus juicer eventually. Something like this is the way to go, with as much metal as possible.

for garnishes you'll want a y-peeler, and for a y-peeler you want kuhn-rikon. 3 of those are still like 1/3 cheaper than brands that work way worse.

barspoons are nice but you can get by with a chopstick or just a regular old spoon.

In addition to Shrubs: An Old Fashioned Drink for Modern Times, (recommended below by /u/badhoneylips), I recommend Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails, and Elixirs.

The "Ginger Lime Shrub" from Bitters and Shrub Syrup Cocktails is excellent. Like many (most?) shrub, it calls for apple cider vinegar.

For a twist, you can also make the "Quick Balsamic-Fig Shrub" which uses balsamic vinegar to great effect.

I've found the Corpse Reviver #2 to be a fantastic drink to introduce people to the wonderful world of cocktails. Something else to consider is picking up the PDT cocktail book and letting her browse for something that catches her interest. It potentially would open up your own horizons as well.

First, I go to the local vinegar and oil store and buy a bunch of amber 8oz screw top glass bottles like these. Then, I'll get my 750ml bottle of Carpano or Amontillado and pour it into 3 8oz bottles. I'll then use something like this to seal all 3. You just spray into the bottle for a second or two, the argon is heavier than O2 so it blows all of the O2 out. You then just seal tightly, label (I use a label printer) and refrigerate. Since they're smaller bottles they become a lot easier to store in the fridge. I don't use the argon every time I open the bottle because I'm only oxidizing a third of the whole and I can usually go through that in the 6-9mo it lasts. If it goes bad, I dump a few oz and crack open a fresh new 8oz bottle, the waste is minimal.


I wish I could claim this as my own invention but I got it from Craft Cocktails at Home which is full of great info like this.

So I'm guessing by the hot tub, and the isolated cabin in the woods, that you want some intermingling and socializing to happen. I would say pick up an assortment of booze, but make a punch!!

This is exactly what a punch is for ! Taking a group of people and focusing them around a focal point in the room (the punch bowl) to open up conversation.

http://www.amazon.com/Punch-Delights-Dangers-Flowing-Bowl/dp/0399536167

Since its in April, I would definitely recommend getting this book, texting everybody to see what kind of booze they like, and whipping up one of the recipes in this book.

Cheers!

If you want to get deep into the world of Punch, I highly recommend David Wondrich's Punch! book. It gives the history of the "flowing bowl" along with a ton of historical punch recipes.

Here are Wondrich's Proportions for a proper Punch:

• 1 part Sour
  
  
• 1 part Sweet
  
  
• 4 parts Strong
  
  
• 6 parts Weak
  
  Have fun!

nah just get a small hand juicer for lemon and limes, like this electric citrus juicer. Then, use your fancy pulverizing juicer for Ginger for the best ginger syrup/moscow mules ever.

1. silver-plated julep cups are about $15-20 so it's not that scary if you just start with one or two :)
   
   
2. I used this cheap hand-crank ice crusher which works pretty well. I realized when I was testing this recipe that my blender has a "crush ice" setting but then remembered that it also produces wildly-varying sizes of ice ranging from powder to large chunks so I felt a little more confident in my purchase.

Someone on this sub recommended this book and I recently ordered it. Pretty excited to learn some good shrubs myself!

I also find myself referencing The PDT Cocktail Book and Bitters often when trying to come up with custom, original cocktails or modified versions.

I've also found trial and error to be a great friend in crafting a new cocktail. Sometimes a specific flavor from a bitters, specific spirit or fruit juice combination can knock a recipe up (or down)

I have this https://www.amazon.com/BLACK-DECKER-Citrus-Juicer-CJ625/dp/B001EU9VSM/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1511926819&sr=1-7&keywords=citrus+juicer . It’s cheap and it’s great for home use. It works for everything from lime to grapefruit. I find lime juice is okay for a couple days in the fridge, and adding a bit of fresh squeezed to two day old will perk it up a bit.

I got this hand-crank ice crusher a few years ago after seeing it posted on Reddit. It takes some effort, but it works great. It wouldn't be good for more than 2-4 drinks at once, but for my wife and me it works fine.

Awesome suggestion. Are they big enough for grapefruit? Either way I just ordered one to give a go before I spend more on an expensive one like the Hamilton Beach.

On the plant selection side of things, I highly recommend The Drunken Botanist by Amy Stewart, which is very comprehensive.

There is even a company that sells cocktail garden kits based on the book (though you will probably be better off finding a local supplier).

It might not be what you're looking for as it was first written before prohibition, but The Fine Art of Mixing Drinks is a fabulous read.

buy yourself one of these puppies:
http://www.amazon.com/gp/product/B00AVRZEFS/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1

Grinds 4 cups of ice in course or fine. About as low tech as you can get, but works well for home use (and parties). Well worth the $23 bucks!

Out of curiosity, is there any advantage to a Lewis bag over a simple hand cranked ice crusher like this?

How does Liquid Intelligence compare to The Cocktail Lab? In TCL, all that equipment but then using lots of essences and almond milk (for orgeat) made the whole thing suspect to me.

Edit: Just realized I got The Cocktail Lab mixed up with Craft Cocktails at Home. That's the one I feel takes a lot of shortcuts. Looking at The Cocktail Lab, yeah, it's super geeky.

I bought a Black & Decker electric citrus juicer—amazon link—4 years ago and I love it. I buy two large bags of limes at a time at Sams, come home and juice the whole lot. Then I freeze the juice in 1 cup snap-lid containers. I use an OXO salad dressing shaker—amazon link—to store the juice in the fridge. I just pull out a new cup upload to thaw when the level gets down to about 1/3.

It’s cheap, too. The B&D juicer is a duplicate of the Juiceman (or the other way around…), and it’s only about $18 on Amazon.

The Chef’n manual lemon juicer is $21.

You can also do a variation with Yellow Chartreuse.

• 1.25oz Yellow Chartreuse
  
  
• 1oz Velvet Falernum
  
  
• 0.75oz lemon juice
  
  
• 1oz orange juice
  
  Garnish w/orange or lemon peel.
  
  I think I found this in Embury's The Fine Art of Mixing Drinks next to the Green Chartreuse Swizzle. I typically make the yellow version because I don't keep pineapple juice around as much as OJ. I'll have to try a mint sprig garnish sometime... At any rate, it's a little sweet, but once the ice dilutes it a bit more it's a nice spring/summer drink imo.

If you're looking to build out your home bar a bit, pick up a bottle of absinthe. If you can get your hands on Benedictine too, and your dry vermouth is fresh, make Chrysanthemums.

Negronis are a classic choice - you really can't screw them up. With what you have, squeeze a bit of fresh lime and make Pegu Clubs

All that said, punches are great - you can make them in advance and enjoy socializing with your friends instead of furiously manufacturing cocktails. Here's a recipe to get started, but if you pick up David Wondrich's book on punch, there's plenty more ideas there.

There's a great book on Shrubs that's worth picking up.

https://www.amazon.com/Shrubs-Fashioned-Drink-Modern-Times/dp/1581572441

Great list!

I'd just like to add a 2-oz measuring cup, since I tend to be more of a measurer than a speed-pourer, and this gives me more precision than a jigger.

Also, this is the fine-mesh strainer I use. (I swear I'm not an OXO salesman).

It’s a different science, but I thoroughly enjoyed “The drunken botanist ” by Amy Stewart

Unless you are looking to look fancy don't waste your money. Just go to amazon/walmart and find a shaker tin, all-in-one "jigger", and a pint glass from your local cabinet. That is really all you need to get started.

If you want to add on some stuff just to make life easier you can get a bar spoon, muddler, strainer, fine strainer (get rid of those ugly ice bits), and a citrus juicer.

Save your money for alcohol to make more drinks!

It's not gonna last forever no matter what ya do. But the best way to keep it fresh is to keep it refrigerated and use one of those inert gas "wine savers" or a wine vacuum gadget. Here are some links:

Wine vacuum

Wine preserver

I recently picked up The Craft of the Cocktail which is fantastic, it's got 500 recipes, all well thought out and organized.

I have this one I found on Amazon, and so far, so good. It's well reviewed. I like it.

More like this: http://www.amazon.com/gp/aw/d/B00015NN0S/ref=mp_s_a_1_6?qid=1459066977&sr=8-6&pi=AC_SX236_SY340_QL65&keywords=bar+juicer&dpPl=1&dpID=31AXYRWHA5L&ref=plSrch

But yes.

Dale DeGroff's book, The Essential Cocktail, has a recipe for his Lazone's Martini that's about as good of a use for Souther Comfort as you'll find.

I've tried 3 variations:

1. The one I landed on above.
   
2. "oleo sugar extraction" method, I then use the lime juice to "rinse" the sugar off the peels.
   
3. Making the lime syrup and letting the zest soak over night and straining.
   
   2 works REALLY well if all you have is a vegetable peeler and can only get garnish-style strips of peel.
   
   However, all 3 are indistinguishable if you use a zester like this:
   https://www.amazon.com/OXO-Grips-Lemon-Zester-Channel/dp/B00004OCJO/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1474928146&sr=1-5&keywords=citrus+zester
   
   My guess is that so much surface area is exposed using zest that it doesn't make much of a difference on the technique.
   
   To add to my above, I'll usually strain through a chinois and give a gentle press with a spoon to really get that good shit out.

No need to have an electric juicer even if you're juicing en masse.

I have two hand tools in my kitchen: one for lemons and limes and one for grapefruit and oranges.

They're quick and efficient and sturdy.

Link to the book on Amazon for convenience.

Thanks for the suggestion!

I recommend Bitters and The Drunken Botanist as well!

https://www.amazon.com/gp/aw/d/B000NNO2X0/ref=mp_s_a_1_2?ie=UTF8&qid=1484408642&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=boston+shaker&dpPl=1&dpID=31d8BgihRpL&ref=plSrch

https://www.amazon.com/gp/aw/d/B0000DAQ93/ref=mp_s_a_1_1?ie=UTF8&qid=1484408783&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=hawthorne+strainer&dpPl=1&dpID=51H0dKd5jBL&ref=plSrch

Used this for 3 years, works great, never leaks. Cobbler shakers are kind of clunky and leak on me. With the Hawthorne strainer you will be ready to make 95% of all drinks.

You really don't need that much equipment to use fresh juices. I do cocktails at parties and all you need is a cutting board, a small knife and this guy

Would something like this thing work? I'd hope that I could find something closer to the Alaskan ice Crusher for less than 230 on etsy,
but that one also looks to take up half of someone's yard!

https://www.amazon.com/gp/aw/d/B00AVRZEFS/ref=mp_s_a_1_1?ie=UTF8&qid=1480549249&sr=8-1&pi=SY200_QL40&keywords=hand+crank+ice+crusher&dpPl=1&dpID=31LNZSqasXL&ref=plSrch

Outside your list, but I would recommend a couple books if they don't already occupy your shelves:

http://www.amazon.com/The-Bar-Book-Elements-Technique/dp/145211384X

and

http://www.amazon.com/The-PDT-Cocktail-Book-Bartenders/dp/1402779232

I go with a simple tin boston shaker [from amazon]
(https://www.amazon.com/Stainless-Steel-Boston-Shaker-Professional/dp/B01F2LAZB0/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1499789596&sr=1-3&keywords=boston+shaker).

It's worked great for me, easy to seal and to open. The cheater tin is smaller than the standard pint glass, but I use it for stirring drinks and haven't had any problems.

Specifically, this one. I have a pint glass full of channel knives that suck. This one produces a very solid twist. Perfect depth.

A list of stater ingredients I used
cardamon
cassia
chamomile
cloves
coriander
gentian
quassia
allspice
star anise
carraway
cinchona
orris root
lavender
mint
cinnamon sticks

Dried cherries, blackberries, blueberries, mango, currents

Rasins (really helps get a closer angostura flavor for aromatic bitters)

Orange, lemon, limes, grapefruit. Peel these (I use the oxo zester) place them on a cookie sheet for 15-30 min in the oven at 200 degrees until dried.

Yes this! I do all of the above and i can stretch out my bottles of vermouth almost indefinitely.

I use this for what FunkIPA is referring to as Argon Private Preserve Wine Preservation System | 100% Green Gas Based | Suitable for all Wine, Port, Sake, Cognac, Whiskey, Fine Oil and Vinegar https://www.amazon.com/dp/B0000DCS18/ref=cm_sw_r_cp_api_i_qiavDb06BKHG3 (it does contain argon but I believe it’s mostly CO2)

I think the PDT cocktail book is pretty close to what you're looking for: http://www.amazon.com/The-PDT-Cocktail-Book-Bartenders/dp/1402779232

Check out the Amazon previews to see if that can fill your need. The introduction is lengthy at 40 pages but the cocktails are quality.

Hand Cranked Ice Crusher

I switched from a bag and mallet to one of these and never looked back. Also very inexpensive. You do need a stable and very smooth countertop for it to work properly - it attaches with a large suction cup on the bottom.

off the top of my head you should grab a swiss peeler http://www.amazon.com/Kuhn-Rikon-Original-Peeler-Yellow/dp/B001BCFTWU/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1452554448&sr=1-6&keywords=vegetable+peeler

And a Citrus squeezer
http://www.amazon.com/OXO-Good-Grips-Citrus-Squeezer/dp/B0002BFZ16/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1452554513&sr=1-1&keywords=oxo+citrus+squeezer

https://www.amazon.com/Stainless-Steel-Boston-Shaker-Professional/dp/B01F2LAZB0/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1484426815&sr=1-5&keywords=boston+shaker

i use this one, but jesus, it was 15 bucks when i bought it. probably not worth 28 imo
EDIT definitely not worth 32 lol

EDIT2 it is now on sale for a very reasonable 19.99

The Fine Art of Mixing Drinks by David Embury

this little dude performed admirably through a tiki-heavy summer for me.

ill admit its not the prettiest or most solid-feeling thing in the world, but its super cheap, gets the job done, and i find it more practical than smashing shit with a hammer (mostly because im in a crowded apartment)

In addition to buying vermouth in smaller bottles, I highly recommend quickly preserving the bottle between uses. This has changed my vermouth and wine game; I no longer have to stress about it tasting fresh even weeks after opening.

Private Preserve Wine Preservation Spray https://www.amazon.com/dp/B0000DCS18/ref=cm_sw_r_cp_api_P-1BybQ9FBVNS

The Essential Cocktail by Dale Degroff

Punch - David Wondrich.

There's a lot of really classic books that will be mentioned, but my No.1 go to for all things has always been Dale Degroff: The Craft of The Cocktail. Recipes are up to date and accessible, and he discusses technique and ingredients at length.
http://www.amazon.ca/dp/0609608754

This one?


https://smile.amazon.com/Fine-Art-Mixing-Drinks/dp/1603111646/ref=mp_s_a_1_1?keywords=David+A.+Embury&qid=1573085757&s=books&sr=1-1

I think Kazuo Uyeda came up with the technique. He explains it in his book, "Cocktail Technique".

Here's a short clip of him demonstrating.

I'd highly suggest getting your hands on a copy of The Drunken Botanist – it sounds right up your alley.

I use this OXO channel knife.

I'm partial to this OXO one.

I have this one: https://www.amazon.com/dp/B0002BFZ16/ref=cm_sw_r_other_apa_FBZrzbKZ68NA8.

It's great for juicing a bunch of lemons or limes. I'd be surprised if it leaves much in terms of juice in the fruit after a good squeeze. Where it falls short is juicing just a single lime or lemon. The hole pattern the juice comes out of at the bottom is just slightly wider than my jigger... so it's either lose some juice and make a mess or dirty another intermediate container. I have been seriously considering purchasing another..

You use a citrus zester: https://www.amazon.com/dp/B00004OCJO/ref=cm_sw_r_cp_apa_8HF8BbWD9N0EJ

Score the skin all fancy and cut into wedges.

That's your problem. For cocktails, you want a juice press. You want to crush the fruit, not liquefy it.

Edit: something like this or this. All the extra fibrous junk the blender style juicers create ruins the juice for cocktails.

Bar spoon

Tin

Hawthorne strainer

Jigger

This is a fairly cheap startup kit that will cover your bases.

Old Fashioneds are stirred in the rocks glass directly. Bitters, simple syrup, orange peel -> muddle -> add ice -> add whiskey -> stir til diluted properly.

Use a pint glass with the tin for shaken cocktails. You can also use a pint glass for stirred cocktails that are served up (Manhattan, Martini). Throw down on a Yarai mixing glass if you get really serious, they're awesome.

If you decide to get more serious tools, I've got a ton of stuff from Cocktail Kingdom - really high quality, sees 4 days a week of hard bar use and a bit of work at home, but not cheap. I'd start with their shaken kit, add a spoon and a muddler, and possibly a Yarai glass and fine mesh strainer. Their shipping is a little outrageous, so I usually pick up as much as I can at once to justify it.