From Tokyo to New York, a cocktail renaissance is happening as "bar chefs" create delicious elixirs worthy of their kitchen counterparts. An epicenter of this barroom artistry can be found at the Absinthe Brasserie & Bar in San Francisco (a city that spends more money per capita on alcohol than any other in the country). Bartenders Jeff Hollinger and Bob Schwartz share their artisan approach for stunning creations that unveil a new spectrum of flavors. Fresh herbs and even aromatic lavender are deftly used to augment classic and new cocktail recipes. Syrups and mixes are carefully crafted from scratch, ensuring small-batch perfection and a harmony of flavors. Acclaimed photographer Frankie Frankeny captures their virtuoso mixing performances with a refreshing take on the cocktail, creating a showpiece for any living room.
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Book Description
Frequently Bought Together
Editorial Reviews
About the Author
Jeff Hollinger and Rob Schwartz have combined 16 years of bartending experience, with more than six at Absinthe in San Francisco. Jeff lives in the San Francisco Bay area.
Jeff Hollinger and Rob Schwartz have combined 16 years of bartending experience, with more than six at Absinthe in San Francisco. Rob lives in Manhattan.
Frankie Frankeny is a San Francisco-based photographer whose work has illustrated many books, including The Wine Lover's Dessert Book.
Georgeanne Brennan is the James Beard Award-winning author of numerous cookbooks such as Great Greens. She lives in Northern California and France.
Jeff Hollinger and Rob Schwartz have combined 16 years of bartending experience, with more than six at Absinthe in San Francisco. Rob lives in Manhattan.
Frankie Frankeny is a San Francisco-based photographer whose work has illustrated many books, including The Wine Lover's Dessert Book.
Georgeanne Brennan is the James Beard Award-winning author of numerous cookbooks such as Great Greens. She lives in Northern California and France.
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Most Helpful Customer Reviews
8 of 8 people found the following review helpful
By D. Hamp
Format:Hardcover|Amazon Verified Purchase
A must have for home bartenders that want to maintain a consummate menu in their bar. The book discusses unique ingredients, their uses, and even gives the recipes for various drinks served at the Absinthe Brasserie and Bar in San Francisco.
Why use Maraschino cherries in your bar when you can make homemade Brandied Cherries? Need to sweeten things up a little there are multiple syrups such as the simple syrup or even a balsamic syrup.
Don't be mistaken, this is neither a long read or an in-depth study of Mixology. At the same time, it is not just a recipe book without a soul. The gentlemen that wrote the book provided a perfect balance of ingredients to come up with a cocktail that they have proudly named "The Art of the Bar".
HIGHLY RECOMMENDED
Why use Maraschino cherries in your bar when you can make homemade Brandied Cherries? Need to sweeten things up a little there are multiple syrups such as the simple syrup or even a balsamic syrup.
Don't be mistaken, this is neither a long read or an in-depth study of Mixology. At the same time, it is not just a recipe book without a soul. The gentlemen that wrote the book provided a perfect balance of ingredients to come up with a cocktail that they have proudly named "The Art of the Bar".
HIGHLY RECOMMENDED
2 of 2 people found the following review helpful
By Kathleen
Format:Hardcover|Amazon Verified Purchase
this is just fun
it's like your talking with your favorite bartender and learning about different/hard-to-find liquors and different cocktails
no, it's not an intellectual book by any means, which is why i got it
it's one of those things you pick up every once and a while and think, 'oh, interesting' after reading a short passage about an obscure liquor
it's like your talking with your favorite bartender and learning about different/hard-to-find liquors and different cocktails
no, it's not an intellectual book by any means, which is why i got it
it's one of those things you pick up every once and a while and think, 'oh, interesting' after reading a short passage about an obscure liquor
4 of 5 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
Very professional mixologists who have an honest and organic approach to cocktails. There is a real discussion of the principals of ingredients and blending. IMHO this is as enjoyable in its own way as Degroff's "The Craft of the Cocktail."
By nuria
Format:Hardcover|Amazon Verified Purchase
This book is great. Coktails are terrific. If you have a good shaker, then you are ready to start using this recipes! It's also a perfect gift.
Format:Hardcover
The Art of the Bar is a solid book of how to make classic cocktails. The two bartenders that wrote this book describe cocktails from start to finish, using experience from their many years of tending bar. There is a wonderful change in style for cocktails, long gone is Tom Cruise in Cocktail doing a floor show while mixing drinks. Instead this is a book of fine nuanced drinks, carefully prepared one at a time.
This is a large pretty book; many cocktails are presented with a color picture to show the best way to complete the drink. The authors cover a lot of ground with their recipes, from absinthe to whiskies (they even include Vodka, avoided by some of the cocktail snobs). On purpose they avoided the sweet blender drinks, not denigrating them simply saying that their bar is not at a beach or a cruise ship. There are two pages at the front of the book that list all the cocktails with ingredients. I like these two pages because I find myself with specific ingredients and scan those pages to find cocktails I can make at that moment.
A book of recipes is nice. The authors took things to another level with the text. They include the history of some of the major cocktails. This is a good book for somebody that wants to take making drinks to another level. There is excellent advice on all the important things, ingredients (ice, spirits, garnish, etc.), equipment to mix drinks, glassware, and presentation. The majority of the text is about why certain drinks have those ingredients and how to make the best darn cocktail possible. The one criticism I have with the book, the authors mention their bar and restaurant a bit too much. After the 50th mention, I began to think this was an advertisement for their bar.... Read more ›
This is a large pretty book; many cocktails are presented with a color picture to show the best way to complete the drink. The authors cover a lot of ground with their recipes, from absinthe to whiskies (they even include Vodka, avoided by some of the cocktail snobs). On purpose they avoided the sweet blender drinks, not denigrating them simply saying that their bar is not at a beach or a cruise ship. There are two pages at the front of the book that list all the cocktails with ingredients. I like these two pages because I find myself with specific ingredients and scan those pages to find cocktails I can make at that moment.
A book of recipes is nice. The authors took things to another level with the text. They include the history of some of the major cocktails. This is a good book for somebody that wants to take making drinks to another level. There is excellent advice on all the important things, ingredients (ice, spirits, garnish, etc.), equipment to mix drinks, glassware, and presentation. The majority of the text is about why certain drinks have those ingredients and how to make the best darn cocktail possible. The one criticism I have with the book, the authors mention their bar and restaurant a bit too much. After the 50th mention, I began to think this was an advertisement for their bar.... Read more ›
Format:Hardcover|Amazon Verified Purchase
Great book. Lots of nice recipes and good information as well.
I have a question for anyone wh might have an answer. There is a picture of a lime squeezer/citrus press on pg. 47. It is amazing and has a wooden base. I have scoured sites but can not find the same one. Any help?
I have a question for anyone wh might have an answer. There is a picture of a lime squeezer/citrus press on pg. 47. It is amazing and has a wooden base. I have scoured sites but can not find the same one. Any help?
By A. M. Doyle
Format:Hardcover
We were given this book by friends at Absinthe and then bought it for a good friend as a birthday gift. We've had a great time making the drinks, learning the history. I'm now trying to figure out who to give it to next!
By C. Mathews
Format:Hardcover
If you like classic cocktails and are looking for something new, like the 201 of cocktails. This book provides an entertaining read, fantastic photographs and some great recipes.
Most Recent Customer Reviews
5.0 out of 5 stars
Best cocktail recipe book...
...bar none. Pardon the pun, but this truly is the best A-Z cocktail recipe book I have ever owned. As a previous resident of San Francisco, I was a frequent visitor to Absinthe... Read more
Published on June 20, 2009 by Stephanie Mantello Ward
5.0 out of 5 stars
Taking Cocktails to New Heights
The San Francisco restaurant Absinthe is revered for its bartenders, and here we get a sneak peak into the way their minds work. Read more
Published on February 6, 2009 by Amy Senk
5.0 out of 5 stars
Spellbound by mixology
When a close friend took us to Absinthe on our last visit to San Francisco we had no idea what a wonderful treat awaited us. Read more
Published on December 11, 2008 by Ms Scribe
5.0 out of 5 stars
Best of Absinthe.
My wife and I had a tradition of going to Absinthe in San Francisco before any major trip, or when one of us returned from a trip. We love their cocktails! Read more
Published on December 20, 2007 by Michael Ward
5.0 out of 5 stars
library of libations
The Art of the Bar: Cocktails inspired by the Classics, is a great book! If your a serious cocktail drinker this book is for you, great history on some of the most basic cocktails... Read more
Published on August 6, 2007 by pedro Cash
5.0 out of 5 stars
A Fabulous Book!
This book exceeded my expectations! The pictures, history, and recipies make for something I keep going back to often. Buy this book. Read more
Published on July 27, 2007 by S. Cummins
Citations (learn more)
This book cites 16
books:
See all 16 books this book cites
- Savoy Cocktail Book by H Craddock on page 29, page 92, and Back Matter
- The Cocktails of the Ritz Paris by Colin Peter Field on page 138, and Back Matter
- Hideous Absinthe: A History of the Devil in a Bottle by Jad Adams in Back Matter
- The Complete Book of Spirits: A Guide to Their History, Production, and Enjoyment by Anthony Dias Blue in Back Matter
- Michael Jackson by Stewart Regan in Back Matter
See all 16 books this book cites
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