The Waldorf Astoria Bar Book

The Waldorf Astoria Bar Book

by Frank Caiafa

Hardcover

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Overview

Essential for the home bar cocktail enthusiast and the professional bartender alike

“The textbook for a new generation.” —Jeffrey Morgenthaler, author of The Bar Book

“A true classic in its own right . . . that will be used as a reference for the next 100 years and more.” —Gaz Regan, author of The Joy of Mixology

2017 JAMES BEARD FOUNDATION BOOK AWARD NOMINEE: BEVERAGE

2017 SPIRITED AWARD® NOMINEE: BEST NEW COCKTAIL & BARTENDING BOOK


Frank Caiafa—bar manager of the legendary Peacock Alley bar in the Waldorf Astoria—stirs in recipes, history, and how-to while serving up a heady mix of the world’s greatest cocktails. Learn to easily prepare pre-Prohibition classics such as the original Manhattan, or daiquiris just as Hemingway preferred them. Caiafa also introduces his own award-winning creations, including the Cole Porter, an enhanced whiskey sour named for the famous Waldorf resident.

Each recipe features tips and variations along with notes on the drink’s history, so you can master the basics, then get adventurous—and impress fellow drinkers with fascinating cocktail trivia. The book also provides advice on setting up your home bar and scaling up your favorite recipe for a party.

Since it first opened in 1893, the Waldorf Astoria New York has been one of the world’s most iconic hotels, and Peacock Alley its most iconic bar. Whether you’re a novice who’s never adventured beyond a gin and tonic or an expert looking to expand your repertoire, The Waldorf Astoria Bar Book is the only cocktail guide you need on your shelf.

Product Details

ISBN-13: 9780143124801
Publisher: Penguin Publishing Group
Publication date: 05/17/2016
Pages: 416
Sales rank: 608,692
Product dimensions: 5.70(w) x 8.40(h) x 1.30(d)

About the Author

Frank Caiafa was the bar manager of the highly celebrated Peacock Alley and La Chine restaurants at The Waldorf Astoria from 2005 until its recent closure. His inventive use of house-made infusions, liqueurs and fresh ingredients was a torchbearer for cocktail culture in NYC. Caiafa’s hospitality consulting and management enterprise, Handle Bars NYC/Global Inc., has been called upon for its expertise in projects both nationally and abroad. His topical writing and personal recipes have been published in the New York Times, Wine Enthusiast, and Time Out New York, among other publications.

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