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![Cocktail Codex: Fundamentals, Formulas, Evolutions [A Cocktail Recipe Book]](https://images-na.ssl-images-amazon.com/images/I/81cyH0otDAL._AC_UL160_SR160,160_.jpg)
From the Publisher
Cocktails Get The Test Kitchen Treatment
Recipes and techniques for building the best drinks
Cheers to Better Cocktails
Just like cooking, cocktail making is part art and part science. You may prefer your cocktails sweeter, or less sweet, or with more lemon juice (or more whiskey) but regardless of personal flavor preferences, there remains a best practices approach to using specific techniques in order to produce the most delicious results. How to Cocktail, our first-ever cocktail book, serves up 150 tested-until-perfected recipes for the essential classics, twists on established cocktails, and brand new test-kitchen creations.
Do yourself and a few of your cocktail-loving friends a favor. Impress your guests and spice up your next dinner party!
Spotlight Classics & ATK Originals
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Aperol SpritzThis Italian aperitivi or pre-dinner cocktail, carries just the right balance between bitter and sweet. This fizzy drink is among the most beautiful with its fiery sunset orange hue. Garnishes for the Aperol spritz can be subject for passionate debate. In the test kitchen, we appreciated the intriguing salty note of a couple of green olives brought to the cocktail. |
Old-FashionedThere are many versions of this classic cocktail. Recipes call for muddling sugar cubes and fruit in the bottom of the glass, but sugar cube size varies, so using simple syrup instead ensures consistency of flavor and prevents gritty undissolved sugar. |
Dark And StormyAs the story goes, this sweet-spicy cocktails' name originated when a sailor commented that the combination of black (the "dark") and the ginger beer (the "stormy") looked like "the colour of a cloud that only a fool or a dead man would sail under." We recommend Black Seal Rum here due to its intense color and uniquely deep, burnt sugar-like flavor. |
TumbleweedA sweet-spicy-sour riff on a classic margarita which is usually made with tequila, orange liqueur, and lime juice. We swap out orange liqueur for mild smoky ancho liqueur and add guava nectar which has a tangy flavor with hints of pear, grapefruit, and strawberry. Garnish with our Smoky Chili Rim Sugar (or simply used granulated sugar). |
Make Your Own Cocktail Cherries
This homemade version of luxurious cocktail cherries bathed in an ambrosial syrup will knock your socks off. We tested our way through fresh, frozen, jarred, and canned sweet and sour cherries. The key is to soak jarred sour Morello cherries in a syrup made from unsweetened 100 percent cherry juice and sugar. These cherries add a slightly fruity nuance to a Manhattan or an Old-Fashioned.
Mastering Cocktail Garnishes
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A Simple Citrus PeelHold a citrus strip horizontal, pith side facing you, near the surface of your cocktail. Pinch the zest to express oils onto the cocktail and then rub the outer edge of the glass with the peel. |
Impressive Garnish TwistUse a channel knife to remove 3- to 4-inch strands from the citrus of your choice. To garnish, curl strand tightly to establish a uniform twist and then place in or on the edge of the glass. |
Rim Your GlassDip your cocktail glass into lemon or lime juice for a kick. This will allow the salt and sugar to also adhere to the rim of your glass. |
Salty or SweetSpread kosher salt or sugar into an even layer on a small plate. Generously roll the moistened rim into salt or sugar to coat evenly. |
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Reviews with images
Excellent drink mixes!
I love trying all the drinks in this cocktail book. Perfect for a night alone or with friends!
Top reviews from the United States
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Reviewed in the United States on April 7, 2024
I love trying all the drinks in this cocktail book. Perfect for a night alone or with friends!
Images in this review
Reviewed in the United States on October 14, 2019
Reviewed in the United States on May 21, 2021
Reviewed in the United States on December 5, 2023
Reviewed in the United States on November 2, 2019
This book is amazing! I’ve made about a dozen recipes so far (Piña Colada, Manhattan, Dark & Stormy, Whiskey Cocktail, Ramos Gin Fizz, Celery Gimlet, Fresh Margarita, Old-Fashioned Gin and Tonic, New-Fashioned Gin and Tonic, rosemary simple syrup, plain simple syrup, ginger syrup, and tonic syrup). These are some of the best cocktails I’ve ever had in my life! It’s been difficult to leave the house and pay $12-20 for a cocktail that I now know usually takes less than $5 to make.
The absolute best, best recipe in this book has to be the tonic syrup, for use in the gin and tonic. It has changed my life. I’ve never tasted tonic like it before. The tonic has a very unique flavor that has elements of citrus but also tastes complex and layered, and has an acidity reminiscent of sour patch kids, without being overly present. It’s flavorful but shockingly pleasant (weird descriptor, but it’s true). I’ll never drink another tonic again! I purchased lemon, lime, sugar, and lemongrass at my local Safeway, bought 4 oz of cinchona bark on Amazon for $10 (8 servings), and found citric acid in the canning section of my hardware store. A bit of hunting, yes, but it wasn’t too bad and it is all worth it. I now keep a stock of lemongrass in the freezer and have enough of the citric acid and bark on hand to last 8 batches (about 150 cocktails), which means I only need a lemon, lime, and some sugar any time I want to make a batch.
Since this is a cocktail book, it isn’t fair to complain about the extensive ingredient list. However, the ingredient list is a roadblock. I’m not taking a star away from my review for the book on account of this, but it should be said that the number of unique ingredients in the book is very, very lengthy, and most of them cost around $20/bottle. That has dramatically impacted the amount of time it’ll take me to get through this book, and can be frustrating. It seems like ATK is aware of this and tried to remedy it by adding a list of cocktail variations, like 3-ingredient cocktails. That’s fine. I still enjoy the book, but if you’re on a shoestring budget... I think there are other resources out there for you.
Overall, this is a terrific book. It is simply the best resource on hand for learning to make cocktails! I highly recommend it.
The absolute best, best recipe in this book has to be the tonic syrup, for use in the gin and tonic. It has changed my life. I’ve never tasted tonic like it before. The tonic has a very unique flavor that has elements of citrus but also tastes complex and layered, and has an acidity reminiscent of sour patch kids, without being overly present. It’s flavorful but shockingly pleasant (weird descriptor, but it’s true). I’ll never drink another tonic again! I purchased lemon, lime, sugar, and lemongrass at my local Safeway, bought 4 oz of cinchona bark on Amazon for $10 (8 servings), and found citric acid in the canning section of my hardware store. A bit of hunting, yes, but it wasn’t too bad and it is all worth it. I now keep a stock of lemongrass in the freezer and have enough of the citric acid and bark on hand to last 8 batches (about 150 cocktails), which means I only need a lemon, lime, and some sugar any time I want to make a batch.
Since this is a cocktail book, it isn’t fair to complain about the extensive ingredient list. However, the ingredient list is a roadblock. I’m not taking a star away from my review for the book on account of this, but it should be said that the number of unique ingredients in the book is very, very lengthy, and most of them cost around $20/bottle. That has dramatically impacted the amount of time it’ll take me to get through this book, and can be frustrating. It seems like ATK is aware of this and tried to remedy it by adding a list of cocktail variations, like 3-ingredient cocktails. That’s fine. I still enjoy the book, but if you’re on a shoestring budget... I think there are other resources out there for you.
Overall, this is a terrific book. It is simply the best resource on hand for learning to make cocktails! I highly recommend it.
Images in this review
Reviewed in the United States on January 14, 2022
Reviewed in the United States on April 29, 2020
