The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes by Dale DeGroff

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    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: gin; Lillet Blanc; oranges; Angostura bitters
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    • Ingredients: Amaretto; Irish cream liqueur; Cointreau
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    • Ingredients: absinthe; sugar cubes
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    • Ingredients: gin; absinthe; orange bitters
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    • Categories: Cocktails / drinks (with alcohol); Swiss
    • Ingredients: absinthe; anisette; crème de menthe; egg whites; orange flower water
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    • Ingredients: vodka; banana liqueur; pineapple juice
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    • Ingredients: dry sherry; sweet vermouth; orange juice; aromatic bitters; simple syrup
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    • Ingredients: simple syrup; oranges; ruby Port wine; blue agave tequila
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    • Categories: Cocktails / drinks (with alcohol); American South
    • Ingredients: Southern Comfort; vodka; sloe gin; oranges; grenadine syrup
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    • Ingredients: brandy; orange Curaçao; simple syrup; Angostura bitters; soda water
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    • Ingredients: gin; crème de cacao; heavy cream; nutmeg
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    • Categories: Cocktails / drinks (with alcohol); American
    • Ingredients: light rum; blackberry brandy; Bénédictine; limes
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    • Ingredients: Alizé; apricot brandy
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    • Ingredients: bourbon; dry vermouth; blackberry brandy
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    • Categories: Cocktails / drinks (with alcohol); French
    • Ingredients: sugar cubes; Angostura bitters; Dubonnet rouge; Champagne wine
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    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: oranges; ground cinnamon; dry sherry; Dubonnet rouge
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    • Ingredients: gin; dry vermouth; yellow Chartreuse; orange bitters
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    • Categories: Cocktails / drinks (with alcohol); American
    • Ingredients: brandy; dry vermouth; oranges; grenadine syrup; Port wine
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    • Categories: Cocktails / drinks (with alcohol); American
    • Ingredients: sweet vermouth; Campari; soda water
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    • Ingredients: añejo rum; orange Curaçao; ginger beer (alcohol-free); limes; Angostura bitters
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    • Ingredients: Calvados; orange Curaçao; limes; orange bitters
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    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: gin; apricot brandy; oranges
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    • Ingredients: mangoes; gin; apricot brandy; simple syrup
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    • Ingredients: crème de cacao; brandy; cream
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    • Ingredients: crème de cacao; heavy cream
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Notes about this book

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Notes about Recipes in this book

  • Bloody Maria

    • cthdawn on December 30, 2018

      Used zing zang as tomato juice, English prime rib rub and a habanero. Olives in bottom of glass. Excellent

  • Madison Avenue cocktail

    • okcook on June 09, 2018

      We love, love this cocktail. Use ingredients specified.

    • TrishaCP on November 23, 2019

      This was pretty good. We ended up adding a bit more Cointreau for balance and that was more to our taste.

    • anya_sf on June 07, 2018

      A delicious, strong cocktail. I used light amber rum instead of white and it was fine - I think you just want to avoid a rum that's too dark or strongly flavored.

  • Paris

    • TrishaCP on November 17, 2019

      A nice cocktail - better for those who prefer things on the sweet side.

  • Margarita

    • Bloominanglophile on April 05, 2014

      My husband and I have used this recipe as a jumping-off point for our own "house" margarita. I personally like to have a little simple syrup in my margarita to balance out the acidity of the lime and the sting of the spirits. I felt the amount of lime juice needed to be upped, also.

  • Pineapple julep

    • Bloominanglophile on May 09, 2014

      I really use the Maker's Mark I have in the house for cooking, but since I had all the ingredients for this cocktail, I decided to indulge in this libation to help me get through a mountain of dirty dishes! I really like the addition of the pineapple, and I augmented its flavor by adding 1/2 oz. pineapple juice (unsweetened) to the drink. Next time I make this, however, I would decrease the simple syrup--the sweetness is a bit cloying to my taste.

  • Lemon drop

    • Bloominanglophile on April 05, 2014

      This isn't a bad recipe, but I don't care for the addition of the Cointreau. It gives it a bit of a funny aftertaste, IMHO.

    • peaceoutdesign on May 21, 2021

      I changed the proportions to 2oz citrus vodka, 3/4 oz Cointreau(or 1/4 Cointreau and 1/2 infused simple syrup, 1/2oz lemon juice. Infused Simple syrups that are good: rosemary ginger or an oolong tea simple syrup.

  • Ritz cocktail

    • anya_sf on February 27, 2021

      Very enjoyable even with inexpensive sparkling wine. Drinking it made me feel fancy :-)

  • Stone fence

    • anya_sf on November 17, 2021

      I can't always tolerate bourbon, but I really liked this drink, made with Basil Hayden's. Nicely balanced. Half a drink was plenty for me though.

  • Corpse reviver

    • anya_sf on January 18, 2019

      Great version of this classic cocktail.

  • Edith's fizz

    • anya_sf on September 27, 2018

      A refreshing, citrusy drink that's easy to make and not too strong.

  • Flamingo

    • anya_sf on October 16, 2020

      Mt Gay amber rum worked fine here. Made with artisanal grenadine, this drink was not overly sweet and actually could have used the optional splash of simple syrup. It was a pleasant, not cloying, tropical drink.

  • French flamingo

    • anya_sf on November 27, 2020

      Even with regular vodka, this was still a great drink, similar to a cosmo, but less strong.

  • Abbey cocktail

    • anya_sf on March 03, 2021

      Nice drink. I've had similar drinks made with lemon instead of orange juice and I slightly prefer lemon, but this is nice if you have oranges on hand.

  • Caricature cocktail

    • anya_sf on March 14, 2021

      The generous amount of simple syrup did balance the various bitter ingredients but also made the drink rather cloying. Okay flavor, but not a favorite. 1.5x the recipe made 2 normal sized drinks.

  • Casino royale

    • anya_sf on January 05, 2021

      Pretty good champagne cocktail. The recipe doesn't say how much champagne to add - just "fill to top" - so the taste could vary. Great name though.

  • Gin gin mule

    • Baxter850 on February 28, 2019

      Does not work with store bought ginger beer. Too sweet and can’t shake. Try again with the special ginger beer recipe provided.

  • Grasshopper

  • Presidente

    • Baxter850 on April 11, 2020

      Dry vermouth is an old spec although it can still make sense if you’re using Dolin. Thinking a cross of dry and blanc vermouth is the best option.

  • Zombie

    • Baxter850 on April 22, 2020

      These specs stray far from Donn’s although I haven’t tried it. The Essential Cocktail specs are much closer to Donn’s.

  • Jacana

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  • ISBN 10 0609608754
  • ISBN 13 9780609608753
  • Linked ISBNs
  • Published Oct 15 2002
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Crown Publications

Publishers Text

Cocktails are bigger than ever, and this is the first real cookbook for them, covering the entire breadth of this rich subject. The Craft of the Cocktail provides much more than merely the same old recipes: it delves into history, personalities, and anecdotes; it shows you how to set up a bar, master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring Dale DeGroff’s signature use of fresh juices, as well as all the classics.

Debonair, a great raconteur, and an unparalleled authority, Dale DeGroff is the epitome of Perfect Bartender, universally acknowledged as the world’s premier mixologist. From Entertainment Weekly and USA Today to the Culinary Institute of America and the nation’s best restaurants, whenever anybody wants information or training on the bar, they turn to Dale for recipes, for history, for anecdotes, for fun—for cocktail-party conversation as well as for cocktails.

That’s what The Craft of the Cocktail is—the full party, conversation and all. It begins with the history of spirits, how they’re made (but without too much boring science), the development of the mixed drink, and the culture it created, all drawn from Dale’s vast library of vintage cocktail books. Then on to stocking the essential bar, choosing the right tools and ingredients, mastering key techniques—hints worthy of a pro, the same information that Dale shares with the bartenders he trains in seminars and through his videos. And then the meat of the matter: 500 recipes, including everything from tried-and-true classics to of-the-moment originals. Throughout are rich stories, vintage recipes, fast facts, and other entertaining asides. Beautiful color photographs and a striking design round out the cookbook approach to this subject, highlighting the difference between an under-the-bar handbook and a stylish, full-blown treatment. The Craft of the Cocktail is that treatment, destined to become the bible of the bar.


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