Field Guide to Cocktails: How to Identify and Prepare Virtually Every Mixed Drink at the Bar Order Now

First, I heartily agree with the prior positive reviews. As a former bartender myself, when my daughter found herself assigned as a bartender at her catering company I wanted her to have a handy reference guide. This book does a great job filling the bill. In my opinion, the best thing about this book is that it is organized alphabetically by drink names. Many other bartending/mixology books make the mistake of organizing by ingredients (e.g. Vodka Drinks, Bourbon Drinks, Gin Drinks, etc.). As my daughter pointed out, if you don't know what's IN the drink, how can you look up the recipe? If someone orders a Manhattan and you don't have the faintest idea what the ingredients are, how would you look it up in those books organized by ingredients? In this book, you simply look up "Manhattan." And I very much agree with those who have praised the historical notes on origins of the various drinks. These informational tidbits add to the enjoyment of creating the cocktail. Today, so many young bartenders assume you need a blender to make a Daiquiri or that if you add chocolate syrup, cherries and whipped cream to vodka and vermouth that it's still a called a Martini. This book not only provides instructions on how to make drinks, it also educates the reader on what MAKES a particular concoction the drink that it is. Example: "The Manhattan" - made with Rye whiskey....make it with Scotch and it becomes a "Rob Roy." If you're making a Martini and you substitute a cocktail onion for the olive, the "Martini" becomes a "Gibson." In summary, this book is all you'll ever need to meet the vast majority of cocktail orders that may come your way. Oh, and my daughter says the many color pictures of drinks are "way helpful." Get more detail about Field Guide to Cocktails: How to Identify and Prepare Virtually Every Mixed Drink at the Bar.