Meehan's Bartender Manual

July 17, 2017
In 2007, Meehan opened one of Manhattan’s least-secret speakeasies, the acclaimed PDT, and here he divulges the recipes for 100 classic and fanciful cocktails and gives away intel that is vital not only for would-be bartenders but for anyone who dreams of owning and operating their own establishment. He begins with a 20-page history of mixology from punch of the 18th century to the rise of the tiki bar to the current craft-cocktail renaissance. Next Lahey presents a comprehensive exploration of bar design complete with best practices for branding and floor plans of several stylish bars. A chapter on tools and techniques includes descriptions of mixing glasses and absinthe fountains and pointers on shaking, straining, and muddling. Beyond the ingredient list, each drink recipe is broken out into three sections: origin, logic, and hacks. Thus, for the caipirinha, he explains that the drink dates back to 1856, that the proper strategy for creating one involves a debate over preparing it in the glass versus in a shaker, and that replacing the cachaça with vodka results in a caipiroska. Brooklyn photographer Doron Gild provides the full or quarter-page photos of each drink in close-up. Less captivating are the more than 50 of Meehan’s friends and colleagues who drop in with half-page, generally lackluster words of wisdom such as “There’s something really important about happiness.”

Starred review from September 1, 2017

Any student of the craft cocktail movement is aware of Meehan; besides owning the New York City-based lounge PDT and stints at the Pegu Club and Gramercy Tavern, he has written several books and articles on cocktails. His latest work is more than a manual to making drinks, however. It is a guide to the business of bartending as a profession. With detailed, informative sections on bar layout and decor (using real-life examples), menu construction, drinks development, service advice, and hospitality theory, this invaluable volume will appeal to any food or beverage professional. The history and evolution of cocktail culture is covered, along with sections on each of the base liquors. There are 100 beautifully photographed cocktail recipes, with tasting notes and suggestions for various substitutions. Rounding out the text are sidebars by 50 other professionals, including bar operators, distillers, and blenders, as well as artists and publishers. VERDICT A must-have for anyone in the beverage business. Amateur mixologists will also find plenty to enjoy, but this is not a primer; Meehan is writing for an experienced audience.--Devon Thomas, Chelsea, MI

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