Cocktail Codex: Fundamentals, Formulas, Evolutions [A Cocktail Recipe Book]

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The original Aviary in Chicago is the bar portion of 3 Michelin-star restaurant, Alinea, which is known for its molecular gastronomy techniques, and total over-the-top presentation. Rather what you’ll find is a wonderful book of a few hundred interesting, unique, and delicious drinks.

Most are very elaborate and require tools like a water circulator, vacuum sealer, immersion blender or even more obscure tools to be able to make the drinks.If you're able to use books for inspiration for a foundational drink, you can always build on the experience from there," said Wael Deek, the beverage director at Alice and Osteria 57in New York City. They’re on their 6th or 7th iteration of their elaborate graphic novel menus, which you could literally spend an hour or two reading, soaking in, and contemplating which drink to get. The photos inside are just as beautiful, and it will have you repeatedly saying: “I want one of those.”

For this alcoholic beverage, you’ll need a spirit, a sweetener, something sour and something sparkling, like club soda or champagne. For example, you can take a gin gimlet, swap the lime juice for lemon and add club soda. Now you have a Tom Collins. Hey man, this old-fashioned wasn’t prepared the right way. I need Demerara syrup, not a sugar cube. A big cube not bar ice, and for the love of God, why is there a muddled maraschino cherry in my drink?” An essential for any bartender, Morgenthaler's book is also a terrific training tool for staff and a how-to for educating hospitality professionals. –Lynn House, national spirits specialist and portfolio mixologist for Heaven Hill Brands in Bardstown, KYNow depending on what you’re looking for, or your knowledge level, this may or may not be exactly what you’re looking for.

The only downside? This book also wins the award for “the book you’re most likely to make zero recipes from.” Death & Co’s Camellia Julep is made with cacao nib-infused pear brandy, instead of bourbon. Cole Wilson

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While the newer Dead Rabbit book I mentioned above is probably a better fit for most home bartenders (there are more recipes, and many of them are a bit easier to make), I’d be remiss if I left out their original book: The Dead Rabbit Drinks Menu. The presentation is phenomenal, and the more expensive version that comes in a presentation box is stunning. And once you know the formula for say a standard daiquiri, you’re then able to take that knowledge and create any number of variations of your own.