Rating: 
Summary: The definitive mixology guide
Review: I first learned of Paul Harrington, "The Alchemist," from the Cocktail website at HotWired. His classic descriptions of drinks, their histories, and the nuances of mixology (NOT bartending) made me an instant devotee.As much as I love the website, it's not the most practical reference (i.e. few people have a computer in their bar). I was thrilled when Paul released this book with all the wonderful aspects of the website, including the gorgeous and inspirational illustrations, intact. I've browsed through a number of other drink related books, purchased a subset of those books, and use even fewer. When I want a recipe or a history, I turn first to this book. While Cocktail doesn't claim to have recipes for every drink known to man, it does have all the classics. Let's face it, do you really want to know how to make a "pink squirrel" or "slow comfortable screw"? If so, this book is probably not for you. Take heart, though, for Paul does provide direction for countless other, less classic, drinks at the website. If you're serious about exploring cocktail culture or expanding your libation repertoire -- both as a mixologist and an imbiber -- you'll find this book infinitely useful and a joy to use as well as peruse.
Rating:
Summary: The definitive mixology guide
Review: I first learned of Paul Harrington, "The Alchemist," from the Cocktail website at HotWired. His classic descriptions of drinks, their histories, and the nuances of mixology (NOT bartending) made me an instant devotee. As much as I love the website, it's not the most practical reference (i.e. few people have a computer in their bar). I was thrilled when Paul released this book with all the wonderful aspects of the website, including the gorgeous and inspirational illustrations, intact. I've browsed through a number of other drink related books, purchased a subset of those books, and use even fewer. When I want a recipe or a history, I turn first to this book. While Cocktail doesn't claim to have recipes for every drink known to man, it does have all the classics. Let's face it, do you really want to know how to make a "pink squirrel" or "slow comfortable screw"? If so, this book is probably not for you. Take heart, though, for Paul does provide direction for countless other, less classic, drinks at the website. If you're serious about exploring cocktail culture or expanding your libation repertoire -- both as a mixologist and an imbiber -- you'll find this book infinitely useful and a joy to use as well as peruse.
Rating:
Summary: Great for beginners
Review: I think this is one of the finer introductions to home bartending. The book is intelligently divided into three portions: 1) an introduction and background on materials and methods of bartending 2) a colour catalogue of selected cocktails and 3) the drink list reference section. Each section complements the others. The color section was the most useful for me because it contained historical notes which helped me remember the drink recipes better. (...)
Rating:
Summary: My "Desert Island" Drink Book
Review: If you were stranded on a desert island (one with a well-stocked bar of course) and could have only one bartender's guide, this would be the one to bring. Paul Harrington would, I'm sure, be quick to recommend the Mojito, or possibly a Mai Tai, for your situation. I've long been a fan of Harrington's "Cocktail" web site at HotWired for that very reason. He focused on the cocktail not as a means to get blasted, but as the perfect complement to the occassion at hand. The articles made for good reading and the recipes made for good drinks. Not so much of a snob as a respectful purist, Harrington dismissed the trendy fern-bar drinks and embarrasing "naughty" drinks in favor of the classics. And he did them right. Of course, I always thought it would be great if he put out a book, so I wouldn't have to boot up the computer and get on the net everytime I needed to remember how to make a Bronx. Well darned if he didn't do that very thing. It's all here--the drinks, the opinions, and Douglas Bowman's gorgeous illustrations. Only you can take it into the kitchen without running an extension cord, and the pages load instantly. I have an extensive collection of vintage bar guides, yet I find myself referring to "Cocktail" more than any of them. For a book on drink classics, I can think of no higher compliment.
Rating:
Summary: Cocktail Revival
Review: If you would like to learn about cocktails this is where to start. Many cocktail books are a mere recipe book. This one is a classic. Paul Harrington loves his topic and it is apparent throughout. Harrington begins with the basic styles of drinks and an explanation of spirits and mixing. The heart of the book continues with 60 plus "classics" that have been highlighted. In here are drinks like the Martini, familiar to all, and drinks I am sure few have heard of. Each of these drinks is complete with a description, recipe, background and fantastic photograph. Before buying this book I never made anything beyond a margarita mix. Since then I have learned the art of the cocktail. I have learned the importance of ingredients and have experienced many different cocktails. Better yet friends have also had a chance to try many exciting cocktails and we have had some fun along the way. Harrington has made a wonderful contribution and the book glows with an obvious passion to maintain the tradition and art of cocktails. This book also rescues great drinks from another era. Although I (and I am sure thousands of bartenders) have not heard of many of these drinks, my friends and I have found these drinks intriguing and in almost every case looked forward to a future round. I am glad I have learned of the cocktail revival. If you are intrigued, "Cocktail" is the place to start. I thank Paul Harrington for providing such an exceptional book to learn about cocktails and I wish him continued success in his passion and this revival.
Rating:
Summary: Be Prepared To Have Your Cocktail Standards Raised
Review: In a world where the term "Cocktail" is quickly being replaced by the term "Martini" (as in chocolate martini, apple martini,...) Paul Harrington helps us recall the past and to turn away from such heresy. This is an excellent book for any mixologist. For the beginner, the foundation for preparing cocktails is laid in a consise manner - with common mistakes anticipated and discussed. Beginners should be prepared, though, for their soon to be more educated tastebuds to be dissappointed by the drinks served at most establishments that offer them. With the truth contained in this book, however, readers will soon be able to study the bottles and other ingredients behind any bar (Will they use lemon juice or sour mix to prepare my drink?) and make an enlightened choice. More likely though, the reader will choose to stay at home and prepare better cocktails. There is plenty of incentive for the reader to work from home since many of the classic cocktails listed in this book cannot be prepared by the average bartender in a typically stocked cocktail bar. There is ample recipe variety requiring a range of tools and techniques. Once the reader becomes proficient at one preparation, similar variations can be found in the recipe section at the back of the book and explored. In addition, the author provides plenty of reference information should the reader want to do their own research. The descriptions of specific cocktail establishments visited by the author and the quality of the drinks served there provide frequent travellers a new set of destination goals - for example drinking an Aviation in the Rainbow Room in NYC.
Rating:
Summary: Be Prepared To Have Your Cocktail Standards Raised
Review: In a world where the term "Cocktail" is quickly being replaced by the term "Martini" (as in chocolate martini, apple martini,...) Paul Harrington helps us recall the past and to turn away from such heresy. This is an excellent book for any mixologist. For the beginner, the foundation for preparing cocktails is laid in a consise manner - with common mistakes anticipated and discussed. Beginners should be prepared, though, for their soon to be more educated tastebuds to be dissappointed by the drinks served at most establishments that offer them. With the truth contained in this book, however, readers will soon be able to study the bottles and other ingredients behind any bar (Will they use lemon juice or sour mix to prepare my drink?) and make an enlightened choice. More likely though, the reader will choose to stay at home and prepare better cocktails. There is plenty of incentive for the reader to work from home since many of the classic cocktails listed in this book cannot be prepared by the average bartender in a typically stocked cocktail bar. There is ample recipe variety requiring a range of tools and techniques. Once the reader becomes proficient at one preparation, similar variations can be found in the recipe section at the back of the book and explored. In addition, the author provides plenty of reference information should the reader want to do their own research. The descriptions of specific cocktail establishments visited by the author and the quality of the drinks served there provide frequent travellers a new set of destination goals - for example drinking an Aviation in the Rainbow Room in NYC.
Rating:
Summary: the perfect sidecar
Review: Just had to add my five stars... was quite happy to get this for christmas. If you want to try your favorite the way it was meant to be mixed, get this book. Good reading, lots of hints to tweak the recipes as well. You can become an excellent home mixer with the help of Cocktail.
Rating:
Summary: Great classic cocktail book
Review: There are enough reviews about this book to get an idea of its quality and value. I'm just adding another thumbs up because I continue to enjoy reaching for it to try another version of the classic cocktail. I have other cocktail books and have seen others on the store shelves but this one stands out for the following reasons. It looks good: The way it is layed out and the artwork is classy. It teaches: Provides an interesting history and description of classic cocktails. It's got a good format: Starts out with the basic knowledge needed to make cocktails, covers many of the classic cocktail recipes, and then at the back of the book provides many more additional concise recipes for additonal versions of cocktail drinks grouped by base spirit.
The recipe for the aviation is worth the price of the book alone.
Rating:
Summary: The foundation for an excellent bar library
Review: This book focuses on "classic" cocktails -- for the most part, those that were around before Prohibition. You won't find Sex on the Beach, but you will find a bunch of almost-forgotten morsels like the Pegu and the Mojito. The book is divided into three parts. The first part is a primer to mixing and stocking a bar, with lots of background on various ingredients and techniques. The second part, my favorite, focuses on 64 cocktails, mostly old-school drinks like the aforementioned Pegu and Mojito. In addition to these recipes, there is also a nicely-pretentious discussion of each drink, including its history (as near as can be determined). The third part is the reference section, with a couple hundred recipes -- again, still fairly old-school -- and a nice glossary. This book is very highly recommended. After buying this, you'll want a couple more books for your bar shelf, but you'll find yourself returning to this one again and again.
| 
