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.
The Balvenie Single Malt Scotch Whisky
Bartender & Bar Owner Neal Bodenheimer. NOLA!
The Manhattan Cocktail with Philip Greene
Back To (Bartending) School!
WhistlePig with Master Distiller Dave Pickerell
Tales of the Cocktail 2016 Coverage
What is Your Time Worth?
Tales of the Cocktail 2016 Wrap Up
Cocktails in the Country with gaz plus Tales of the Cocktail with Jonathan Pogash
Maximizing Your Experience at Bartending Events
Live from Tales Of The Cocktail 2016
Real McCoy Rum Cocktail Competition Semi Finals
Black Dirt Bourbon
American Single Malt Whiskeys
Zen & Tonic - Savory & Fresh Cocktails For The Enlightened Drinker
Cachaça
Sustainability in Bars & The Waldorf Astoria Bar
Rum-u-cation (ie: Rum Education)
Monday: Bartender's Funday
Cannabis Cocktails with Warren Bobrow
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