Drinks to Enjoy

From inventive cocktails and vibrant mixed drinks to the perfect wine to pair with a summer salad, these books will help you get more enjoyment out of each sip.

Sean Muldoon, Jack McGarry, Ben Schaffer

Dead Rabbit Grocery & Grog in Lower Manhattan has dominated the bar industry, receiving award after award including World's Best Bar, World’s Best Cocktail Menu, World’s Best Drink Selection, and Best American Cocktail Bar. Now, the critically acclaimed bar has its first cocktail book, The Dead Rabbit Drinks Manual. Like the bar’s décor, Dead Rabbit’s award-winning drinks are a nod to the “Gangs of New York” era. They range from fizzes to cobblers to toddies, each with its own historical inspiration. There are also recipes for communal punches as well as an entire chapter on absinthe.

Jamie Boudreau, James O. Fraioli

Legendary bartender and founder of the Seattle bar Canon, Jamie Boudreau offers 100 cocktail recipes ranging from riffs on the classics, like the Cobbler’s Dream and Corpse Reviver, to their lineup of original house drinks, such as the Truffled Old Fashioned and the Banksy Sour. In addition to tips, recipes, and formulas for top-notch cocktails, syrups, and infusions, Boudreau breaks down the fundamentals and challenges of opening and running a bar—from business plans to menu creation. The Canon Cocktail Book is poised to be an essential drinks manual for both the at-home cocktail enthusiast and bar industry professional.

Terry Theise

What makes a wine worth drinking? As celebrated wine writer Terry Theise explains in this gem of a book, answering that seemingly simple question requires us to look beyond what’s in our glass to consider much bigger questions about beauty, harmony, soulfulness, and the values we hold dear. Most of all, Theise shows, what makes a wine worth drinking is its authenticity. When we choose small-scale, family-produced wine over the industrially produced stuff, or when we opt for subtle, companionable wines over noisy, vulgar ones, we not only experience their origins with the greatest possible clarity and detail—we also gain a new perspective on ourselves and the world we inhabit.

Sean Muldoon, Jack McGarry, Jillian Vose

The Dead Rabbit Grocery & Grog in lower Manhattan has won every cocktail award there is to win, including being named "Best Bar in the World" in 2016. Since their award-winning cocktail book The Dead Rabbit Drinks Manual was published in 2015, founders Sean Muldoon and Jack McGarry, along with bar manager Jillian Vose, have completely revamped the bar's menus in a bold, graphic novel style, now featured in their newest collection The Dead Rabbit Mixology & Mayhem. Based on "Gangs of New York"-era tales retold with modern personalities from the bar world (including the authors) portrayed as the heroes and villains of the story, the menus are highly sought-after works of art. This stunning new book features 90 cocktail recipes.

Richard Betts, Wendy MacNaughton, Crystal English Sacca

Richard Betts is one of fewer than two hundred master sommeliers in the world, but he’s no wine snob and he hates wine-speak. In the first book of its kind, he helps readers scratch and sniff their way to expertise by introducing the basic components of wine—the fruits, the wood, the earth—enabling anyone to discover the difference between a Syrah and a Sangiovese and get the glass they love every time. Humorously illustrated, with 16 scents, this irresistible gift puts the fun back in wine fundamentals.

Richard Betts, Crystal English Sacca, Wendy MacNaughton

In this witty kid-style book on an adult topic, Richard Betts boils down his know-how into twenty pages, cooling our “brown-sweat” anxieties and dividing whiskey into three simple categories: Grain, Wood, and Place. While most whiskey tomes are about as fun as a chemistry lesson, Betts makes the learning slide down easy, reassuring us that this exalted spirit is just distilled beer and, through a nasal romp, helping us figure out which kinds we love best. Humorous illustrations and scratch-and-sniff scents help would-be connoisseurs learn their personal preferences.

Tad Carducci, Paul Tanguay, Alia Akkam

In the last 20 years, tequila sales have tripled, reflecting the growing interest in and steady rise of Mexico's drink culture. In The Tippling Bros. A Lime and a Shaker, Tad Carducci and Paul Tanguay, who collectively have 55 years of professional experience in the beverage industry, step in to provide their expertise on Mexican cocktails. Their 72 exciting recipes go past the classic margarita and include traditional, craft, and spicy drinks such as the Blood-Orange-Cinnamon Margarita, San Fresa Frizz, and Smokey Pablo. The authors also cover the history of tequila, explain the difference between different tequilas, and offer bonus recipes for aguas frescas, syrups, salts, and some of their favorite Mexican dishes.