Meehan’s Bartender Manual by Jim Meehan is, true to its name, a Manual.
It details how to layout a bar from start to finish. The section called “The Physical Bar” is extremely specific, starting with the location for your establishment – considering everything from the population density to income levels and more. Then the theme of the bar, or even, “do you really want one of those”. Then moving on to building the interior, the book gives detailed measurements of the ideal distance from the back edge of the bar to the front of the back bar, where the ice bins, coolers POS and more should be placed.
The book gives specific case studies and detailed technical drawings of famous bars such as the NoMad and Dead Rabbit.
There are pages about the sequence of building one round of 11 particularly complicated cocktails. I’ve been thinking about that section constantly at work, trying to maximize my workflow.
Information about icing, stirring, shaking, tasting and much more.
Then there are also 100 great cocktail recipes.
Honestly, this is a must-have book. There are many important details on designing a bar, service plus spirit & cocktail knowledge.
Understanding Vodka with Joe McCanta
Santa Teresa Rum and My Freind Duke
Live From Tales Of The Cocktail 2019
Live from Bar Convent Brooklyn
Fruit Flies and Other Unpleasantries in the Bar
Orange County California Bartender Amin Benny
Sustainability in the Bar Industry
Author Kurt Maitland
Happy Gin and Tonic Day!
Does The Shape of the Glass Really Matter?
The Science of Flavor
Irish Whiskey with Philip Duff
Bacardi Legacy with Andrew Watson
Liquor Licencing
Travel Log from Tullamore, Ireland
Travel Log from Dublin Ireland
Travel Log from Florence Italy
Travel Log from Paris France
Travel Log from Edinburgh Scotland
Heading to Europe! Plus more on Lime Juice.
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