Buy Book "The bartender’s book. The basics of making cocktails" in Ukrainian

There is very little really interesting and useful information. The book is filled with lines from the category “when it’s full, stop pouring”, a whole 30-page section on how to hold the bottle correctly, because if you hold it incorrectly, “you can get tired and injured”, etc. It was hard and boring to read. There are a lot of stories about how the author himself tasted something somewhere, and what he thought about, and with whom he talked. This is not very interesting, at least for me. The book is full of pseudo-scientific fantasies about the incredible impact of the thermodynamics of different ice on the subtlety and taste of cocktails, the impact of organic on the taste, the importance of this or that brand because of some very strange motives, etc. As a non-bartender, I could imagine the importance of a particular mixing method, rotation speed and direction, perhaps different types of ice or brands, but the arguments presented are somehow out of this world. It reads as if it were a student’s term paper, where the text is really 15 pages long, and diluted with water to 300. The illustrations are nice, but minimally informative and important.

The book “The Bartender’s Book. The Basics of Cocktail Making” by Jeffrey Morgenthaler is filled with a lot of useful information and facts that will help an amateur or professional bartender improve their skills and learn something new.

This book helped me to understand the essence of the bartending profession and all the difficulties they face every day.

The book tells how to prepare cocktails, what products to choose and what tools to use. The book is also supplemented with recipes from the author, which are described from the number of products to prepare to the description of the process.

The book itself is made very well – the cover is thick, the pages are glossy with many different color illustrations.

If you want to become a bartender or improve your knowledge, I recommend this book.