A professional guide that surveys and celebrates the culinary ingredients in mixed drinks, with more than 100 recipes from the worlds most creative bartenders and the James Beard Awardwinning author of Meehans Bartender Manual.

Asa handbook devoted to the cornucopia of nonalcoholic ingredients that todays bartenders draw on in their pursuit of deliciousness, it will give cooks at any level a fresh appreciation for the flavorful possibilities they have at their fingertips.Harold McGee, author of On Food and Cooking and Keys to Good Cooking

Jim Meehans achievements as a pioneering bartender at Gramercy Tavern, The Pegu Club, and PDT in New York City helped pave the path for this generations craft cocktail industry.Here, hes partnered with artist and designer Bart Sasso of Sasso & Co. and Atlantas beloved Ticonderoga Club, award-winning author and journalist Emma Janzen, and renowned photographer AJ Meeker on an advanced handbook focused on the zero-proof components of cocktails that make or break the integrity of a drink.

The Bartenders Pantry includes concise overviews of ten categories of ingredientssugars, spices, dairy, grains and nuts, fruits, vegetables, flowers and herbs, coffee, tea, soda and mineral water, and fermentsthat cover each subjects modern history in drinks, popular production practices, artisan processing methods, and common distribution channels before suggesting sourcing and service insights from experts in each field. The primers grapple with the challenges producers, distributors, and consumers each face as the ingredient moves through the food chain and into the bartenders pantry.

Each chapter features artfully illustrated recipes incorporating the featured ingredients that bring the reader into the kitchens of some of the worlds most revered bartenders, baristas, importers, and chefs. Their innovative takes on traditional recipes including horchata, matcha, Turkish coffee, sorrel, kvass, and ice cream are followed by full-page photos of over 50 cocktails that incorporate them including modern classics like the Gin Basil Smash, Earl Grey MarTEAni and Penicillin.

Inspired by kitchen references like Deborah Madisons Vegetable Literacy and Harold McGees Keys to Good Cooking, The Bartender’s Pantry is an indispensable handbook for hospitality professionals, curious cooks, and anyone interested in how novel and traditional global beverages are connected to international foodways and our wellbeing itself.