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Cocktail Codex

Best Seller
Cocktail Codex by Alex Day, Nick Fauchald and David Kaplan
Hardcover $40.00
Oct 30, 2018 | ISBN 9781607749707

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Product Details


“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

“A must for amateur and pro mixologists alike.”—CHICAGO TRIBUNE, TOP 10 COOKBOOKS OF 2018

“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

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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