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Cocktail Codex

Cocktail Codex by Alex Day, Nick Fauchald and David Kaplan
Hardcover
Oct 30, 2018 | 320 Pages
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  • Hardcover $40.00

    Oct 30, 2018 | 320 Pages

  • Ebook $19.99

    Oct 30, 2018 | 320 Pages

Product Details

Praise

“If Dora the Explorer turned twenty-one, split herself into
three people, and decided to write the Magna Carta of booze books,
this would be the result. And, unlike every other book you’ll read this
year, Cocktail Codex is packed with actual knowledge you can
use in the real world. Please, please, can Cinema Codex be next?
—STEVEN SODERBERGH, filmmaker
 
“Alex, Dave, Nick, and Devon do an incredible job at teaching us the
basic building blocks of modern cocktails. Their unique insight gives
us the tools to master the classics and create new recipes. This book
is a must for all young bartenders and veterans alike.”
—LEO ROBITSCHEK, Bar Director, The Nomad
 
“Cocktail Codex gives the drink enthusiast a comprehensive, fun,
and complete look into the fundamentals of cocktails and the
illustrations, stories, and background information give the reader
a look into the world of professional drink making at its best.
I strongly recommend picking this book up and flipping through
the pages with your favorite cocktail in hand.”
—GRANT ACHATZ, Chef/Co-Owner Alinea, Next, the Aviary, the Office

“Learn the template, and any cocktail you can think of is within reach.”
FOOD & WINE

“Too bad all college textbooks weren’t this much fun.”
– GARDEN & GUN

Praise for Death & Co:


“This is a book that will inspire the next generation of bartenders.”
Dale DeGroff, author of The Craft of the Cocktail

“Elegant, intelligent.”
David Wondrich, author of Imbibe! and Punch

“A timeless reference for anyone interested in cocktails.”
—Daniel Humm, chef/co-owner of Eleven Madison Park and co-author of Eleven Madison Park: The Next Chapter

“A fascinating, in-depth look at one of the best bars out there.”
Gary Regan, author of The Joy of Mixology

“An instant classic for craft cocktail enthusiasts and professionals alike.”
April Bloomfield, chef/owner of The Spotted Pig

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