The Bartender's Manifesto: How to Think, Drink, and Create Cocktails Like a Pro Hardcover – June 14, 2022

I have been a professional bartender for a little over a decade now, having started bartending on my 21st birthday after having been a barback for some time. I've always been passionate about the drinks and the profession as a whole and consider myself a student to an ever-evolving craft where complacency kills. I have an extensive cocktail library and enjoy reading them all from start to finish in hopes to find new tricks, techniques, dispositions or "aha moments" where I find a cocktail spec with pairings I never would have thought of as being cohesive. A good cocktail book should always be inspiring, and Maloney and Janzen have certainly delivered that in spades.Amongst the classics, I have the more contemporary books from Death & Co., Dead Rabbit, Meehan, Morganthaler, Masa, The Everleigh, Jamie Boudreau, Brad Thomas Parsons, Leo Robitschek, Robert Simonson, David Wondrich, Sasha Petraske, Gary Reagan, and Amy Stewart to name a few of the more notable ones. "The Bartender's Manifesto" is not the least bit out of place amongst these magnificent titles, and in many ways, delivers in ways some had failed to do. I had pre-ordered this book as I was ecstatic Toby Maloney was releasing a book as his "Juliet & Romeo" is one of my all time favorite cocktails. It showed up the same day it was released and does not disappoint. Maloney and Janzen lay out the book in such a fresh and approachable way for bartenders and enthusiasts of all skill levels, even suggesting home bartenders start their journey with the book on page 20, and advising professionals that they may start their journey on page 126. That's a lot of material to work painstakingly on to then suggest many of your readers may be able to just skip it, but I'm very appreciative of the approach! There are gems everywhere though, and I fully intend to revisit the "basics" listed here too because everyone defines them differently and it can be easy to develop bad habits in the name of efficiency in busy bars, and we must remind ourselves to not cut corners and to keep ourselves in check in that regard. (We owe it to both our patrons and our friends!) Passionate people that are masters of their craft can bring to light the most essential minute details in even these "basics", and I find that passion, drive, and understanding deeply inspiring, personally. This is one of those books.**A note on the "accessibility" of the recipes in this book: I get incredibly irritated by lackluster reviews of some of my favorite cocktail books because some reviewer or another finds the drinks and ingredients listed in the specs as being "too specific/difficult to find/too many housemade ingredients/generally too involved". These people are all sharing their trade secrets with you IN GREAT DETAIL, and giving you specific recipes that WORK... They're not going to release some vague recipe to cater to whatever you might already have sitting on your bar, when they've spent the time, money, and liver health figuring it all out for you. Be grateful for the detail and get over it. THAT BEING SAID, I find *most* of these recipes to be pretty accessible. Some, like the "Juliet and Romeo", for example, may be what I would call "more involved", but they are still accessible recipes with ingredients you should be able to find pretty much anywhere with a spirits section. The recipes within the book can get specific, but I personally don't find any of them to be unnecessary flexes on the Bartender's part, unobtainable ingredients, or remotely discouraging in detail as some other cocktail books can be... You might have to cough up a little dough to source certain bottles, but you won't have to befriend a French diplomat or anything... Plus, if you're an enthusiast or professional, you should be stoked to try new things anyway! Isn't that partly why you'd but the book?I'm the end, I highly recommend this book.

I purchased this book as a way to get some unique recipes, and I learned way more than I thought I would. The Violet Hour is so lucky to have such a passionate owner who's more than willing to share his passion and thought process on creating cocktails. Toby's style of writing is also so much fun and and makes the book interesting to a non-reader. It's really like a written master class in cocktails. I highly recommend this to anyone who is remotely interested in cocktails.

Beautiful book but needed an in-depth basic book.Plan to buy again if I get work as a barkeep.Reason the mixed drinks they have in back are very awesome.

Purchased this to add to my work library! Great information on a variety of topics!

A nice book to add to the collection and to add to my bartender look.

I love the recipes and the format, easy to read and very pleasant and clean visually. Lots of ingredients and variations for all kinds of tastes. I did however purchase this boom as a gift, and the corner binding was a bit torn and the pages are warped, almost like they had some moisture damage before.

This book requires a solid amount of background knowledge in order to fully utilize, but is an absolutely superb deep dive into the rabbit hole of entertaining with cocktails. There are different reading paths for home bartenders, pro bartenders, chefs, sommeliers, and distillers, each of which draw on occupation-specific background knowledge and enhance not only your cocktail making skills, but your understanding of how to use mixed drinks to elevate other parts of your craft. You will keep learning new things well past your 5th or 6th time reading through this book.Helpful prerequisite reading includes Meehan's bar manual, Morganthaler's bar book, Martin Cate's Smuggler's Cove, and Gary Regan's The Joy of Mixology.

I bought this book some time ago now and finally finished reading it recently. I enjoyed every ounce of the details laid out in the book and im glad that out of the books I purchased this was the one i picked first. I highly recommend to anyone learning bartending or even those who’ve been doing it professionally for years. Like others have said, some of the ingredients are very specific, but rightly so! Not all whiskey or gin or tequila, etc. taste the same. If you have a bar at home this book also has plenty of techniques to learn from, whether it’s learning how to formulate cocktails of your own, to the basics like which glass to use and why, or even the things you don’t think about like which peel to use on which old fashioned you make; bourbon or rye, and why a different peel might work better to complement the spirit. I would totally re read this book again in the future and the cocktails looked worthwhile.