Did you know there are a TON of books about the bar industry? And, well, a lot of the books out there are NOT what I would recommend!!! Let's get you started on the right path... here are books I wish someone would have recommended to me when I first started tending bar:

Intro Into Cocktails

Modern Classic Cocktails	The Bar Book	Imbibe!

Death & Co: It's a toss up as to whether I would put this in first place or Jeffrey Morgenthaler's The Bar Book in first place for "must haves" for newbie bartenders... I really like this Death & Co book because they give you a tour on bar tools, a run down of spirits, tips on how/why to make drinks a certain way... and they give a plethora of classic drink recipes and their own recipes. I really liked how they had recommended bottles, too! A great read that will get you addicted to the industry!!

The Bar Book by Jeffrey Morgenthaler: First off: this guy is local! He has his own bar down in Portland that is absolutely amazing!!! But okay, book time. This book is fabulous. Reminded me a little of the Death & Co book, which for me (a seasoned career bartender) I enjoyed seeing the similarities and differences in their methods, theories, etc. I enjoyed how he put recipes for tonic syrup and how to make other ingredients that you would use in cocktails.

Imbibe!: A fun read on the industry history that is good to know if you're just starting out! You need to know the past in order to make sense of the present and help evolve the future of the industry!

Intermediate Level Books

Death & Co: Cocktail Codex	Liquid Intelligence

Cocktail Codex and Liquid Intelligence are similar in the fact that they go more in-depth in the recipes, explain more of the "why/how" of making a drink, and overall dive deeper than the Modern Classic Cocktails and The Bar Book ; these two intermediate-level books are focused on understanding the cocktail and learning what makes or breaks a recipe.

Specialized Books

Smuggler's Cove	And a Bottle of Rum	Amaro

Smuggler's Cove: "Martin and Rebecca Cate, founders and owners of Smuggler’s Cove (the most acclaimed tiki bar of the modern era) take you on a colorful journey into the lore and legend of tiki: its birth as an escapist fantasy for Depression-era Americans; how exotic cocktails were invented, stolen, and re-invented; Hollywood starlets and scandals; and tiki’s modern-day revival, in this James Beard Award-winning cocktail book."

And a Bottle of Rum: "In an age of microbrewed beer and single-malt whiskeys, rum--once the swill of the common man--has found its way into the tasting rooms of the most discriminating drinkers. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating."

Amaro: "Starting with a rip-roaring tour of bars, cafés, and distilleries in Italy, amaro’s spiritual home, Brad Thomas Parsons—author of the James Beard and IACP Award–winner Bitters—will open your eyes to the rich history and vibrant culture of amaro today. With more than 100 recipes for amaro-centric cocktails, DIY amaro, and even amaro-spiked desserts, you’ll be living (and drinking) 'la dolce vita'."

Wine Books

Wine Simple by Aldo Sohm

Wine Simple by Aldo Sohm: Wow. Just wow. I could not put this book down after I started reading it! For those just getting started on their wine journey, this is a must have! Aldo Sohm is a highly recognized and regarded sommelier and he lays out all the facts in an easy to read, captivating, and fun environment. Buy for yourself or someone you know that is a "wine-o!"

Next on my reading list..

Jerry Thomas Bartenders Guide 1887	The Savoy Cocktail Book	The Drunken Botanist

Jerry Thomas Bartenders Guide 1887: "Unabridged reproduction of the 1887 Jerry Thomas Bartenders Guide with a new introduction by Ross Bolton. This book in its various reprints is accepted to be the first real cocktail book, and includes such classics as Mint Julep and the Daisy."

The Savoy Cocktail Book: "Lavish full color 1930 reproduction of The Savoy Cocktail Book by Harry Craddock, bartender of the Savoy Hotel in London. It features the most popular cocktails of the time in both breadth and depth, with over 700 recipes. No student of libations should be without this historic book.

The Drunken Botanist: "Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries."