The Encyclopedia of Cocktails: The People, Bars & Drinks, with More Than 100 Recipes -- Robert Simonson - Hardcover

A lively A-to-Z compendium of the notable drinks, bartenders, and bars that shaped the cocktail world and produced the vibrant spirits culture we enjoy today, from two-time James Beard Award-nominated author and New York Times cocktail and spirits writer, Robert Simonson.

"The Encyclopedia of Cocktails is akin to a perfect bar, chock-full of traditional wisdom along with intriguing new information."--Toby Maloney, founder of The Violet Hour and author of The Bartender's Manifesto

How did the Old-Fashioned get its name, and why has the drink endured? What drinks were invented by Sam Ross? What was the Pegu Club, and who bartended there? In The Encyclopedia of Cocktails, Robert Simonson catalogues all the essential people, places, and drinks that make up our cocktail history in a refreshing take on the conventional reference book.

New York Times cocktail and spirits writer Robert Simonson's witty and opinionated presentation of the bar world is a refreshing look at all things cocktail-related. There are more than 100 drink recipes, from the Adonis to the Zombie, with vivid illustrations throughout. Simonson also includes entries for spirits from absinthe to vodka and illuminates the origins of each. This guide isn't a strictly academic text, nor is it simply a collection of drink recipes--it is an animated, sometimes irreverent historical journey highlighting the preeminent bars and top bartenders of record.

The Encyclopedia of Cocktails is perfect for cocktail nerds as well as anyone interested in learning about cocktail culture. It's both a recipe book and a reference guide to keep near the bar or flip through while sipping your favorite libation.

Author: Robert Simonson
Publisher: Ten Speed Press
Published: 10/17/2023
Pages: 320
Binding Type: Hardcover
Weight: 1.85lbs
Size: 8.35h x 6.06w x 1.10d
ISBN: 9781984860668

Review Citation(s):
Booklist 10/01/2023 pg. 18

About the Author
Robert Simonson writes about cocktails, spirits, bars, and bartenders for the New York Times. He is the author of A Proper Drink, The Old-Fashioned, 3-Ingredient Cocktails, The Martini Cocktail, and Mezcal & Tequila Cocktails. His writing has appeared in Saveur, Food & Wine, GQ, Bon Appetit, Vinepair, Grub Street, Imbibe, and PUNCH. His work has been nominated for two James Beard Awards, five IACP Awards, and thirteen Spirited Awards, winning one IACP Award and two Spirited Awards. A native of Wisconsin, he has lived in New York City since 1988.