Aug
30
The Modern Mixologist: Contemporary Classic Cocktails
By
Over the course of the past two decades, Tony Abou-Ganim has earned his reputation as one of the leaders in the craft cocktail movement. Through his work with food and hospitality legends like Mario Batali, Steve Wynn, and Harry Denton, Abou-Ganim has earned his reputation as “the Modern Mixologist,” someone bringing the traditional art of mixology into the 21st century. Now, in The Modern Mixologist, Abou-Ganim has established the new standard in cocktail books — a must-have guide to home mixology in a beautiful, coffee-table–suitable format. Featuring gorgeous full-color photography throughout by the award-winning Tim Turner, this book instantly becomes the most beautiful guide to creating cocktails available anywhere. If you carry one high-end cocktail book, this is it — sure to be a terrific gift item all year round.
Features
- ISBN13: 9781572841079
- Condition: New
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
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Overflowing with Freshness in Ingredients and Ideas
I finally received my copy of The Modern Mixologist yesterday and devoured it in one sitting. It is absolutely the soul of Tony. On almost every page we find “the warm welcome and extension of self” that Mario Batali speaks of in the forward.
The book unfolds with wonderfully simple step by step logic that will lead the reader to cocktail expertise, and along the way there are plenty of pictures that elicit over and over again the words, “oh…now I get it!”. The quotes capture the reader immediately and most will, like I did, page forward in search of them.
Tony has made every classic cocktail his own. We already have too many recipes books to tell us the “right” way or the “correct” recipes for them. The original cocktails are absolutely scrumptious and I admit to an advantage because I have already had the good fortune to taste many. One Tony classic, the Cable Car, is already a “modern classic” and will live on in books and cocktail menus long after our time.
The cocktails are filled with Ferrari parts! Sorry folks you’re gonna need a close read to get that one. They are overflowing with freshness in ingredients and ideas and are as welcome as a summer breeze. I gotta quit now and get to the bar and make myself a drink!
Cheers to a triumph
Dale DeGroff
One of the BEST - Great in Kitchen or on Coffee Table!
This book really ties it all together regarding mixology. Great practicals – glasses, mixers, “how to shake” things you want to know – but the heart of this book are the great recipees and the stories behind them. Perfectly written – just enough story then on to the “How to make it”.
What I like best is that it is perfectly at home in the kitchen with my other “Foody Books” or on the coffee table next to the “Above Paris” style books. It just looks great everywhere! Awesome photography too.
A joy to read
This book is beautiful, fun, and delicious. You can’t help but want to try every recipe. The directions are specific, the hints are truly helpful, and the concoctions are incredibly tasty. You really will not believe how good the cocktail is that you just made. Tony is truly a professional at his trade and I look forward to future publications (loved the personal stories!). I also can’t wait until the holidays to make some of his special seasonal drinks. If you’re interested in wowing your guests with sensational cocktails, this is the book for you.
Ideal for the novice bartender and with much to recommended it to even the experienced professional
The cocktail is perhaps the most iconic of upscale party-time mixed drinks. In “The Modern Mixologist: Contemporary Classic Cocktails”, Tony Abou-Ganim draws upon his more than twenty years of professional experience and expertise to compile a superbly illustrated instructional compendium of cocktail recipes. Beginning with an informed and informative history of ‘mixology’ and the basic tools of the trade and fundamental techniques in building cocktails, “The Modern Mixologist” offers drinks ranging from an Apricot Julip; a Blond Mary; and a Fresh Fruit Bellini; to a Margarita Primo; a Neighborhood Negroni; and a Spiced Cider Toddy. Ideal for the novice bartender and with much to recommended it to even the experienced professional, “The Modern Mixologist” will prove a welcome and popular addition to personal and community library instructional Food & Beverage reference collections.
One of the Quintessential Cocktail Books
If you have ever met Tony, this book reflects his heart, his soul, and his philosophy. For the beginning mixologist, everything is here to get you started. For the established barkeep, it will pique your interest and cause you to look outside the box and give you ideas you never thought of before. The first third of the book covers all the basics – bar tools and how to use them, basic mixing methods, glassware, the use of ice, the pairing of base spirits and modifiers, the use of fresh ingredients (pairing of fruits and vegetables), mixers, and garnishes. Tony is all about using only the freshest ingredients whenever possible. The last two-thirds covers drink recipes; each recipe includes a quote, history, a personal note by Tony, and the recipe. It makes for facinating reading – I keep picking it up every night when I get home and thumbing through it.
I would combine this book with Tony’s DVD “Modern Mixology Volume 1: Mixing the Classics”. The two complement each other perfectly. What Tony describes in his book is demonstrated in the DVD, and he shows you how to make some wonderful classic cocktails like the Old Fashioned, Rob Roy, Manhatten, Martini, Bloody Mary, coffee and champagne cocktails, and more. It’s also full of tips to make that drink just a little bit better. His book takes you to a whole new level, adding almost 60 more cocktail recipes to your mixology repertoire.
Besides educating me in the realm of mixing great drinks, reading his book has broadened my horizons. While reading the recipes, I ran across liquors I had never heard of before – like El Massaya arak in a “George” and Bonny Doon Framboise in a “Pure Joy”. I found myself at my computer, Tony’s book at my side, looking up these strange, new liquors on the Internet to find out what they are and how they are made, and supplement what Tony writes about them.
If you are into mixology at any level, this book is for you – you won’t be disappointed. If you ever get the chance to meet him – do so. He’s a wonderful person. As Mario Batali says in his forward to the book “What struck me most [about Tony] was his unwavering understanding of the nature of hospitality.”
Congratulations, Tony, on a supreme accomplishment. If I ever get the chance to meet you again, your next Negroni is on me.
All our best to you and your staff, Jeff & Suzanne Brooks
Good enough to Eat --- or Drink!
This delectable book makes me smack my lips! The elegant photography enhances the appeal of the handsome-looking drinks. I particularly appreciate the bits of history and wry quotations which introduce each recipe.
The book is beautifully written; there has obviously been great care taken to make it readable. This carries it beyond the usual “how to” volume.
I may “buy out the store” in order to have copies on hand to give as special gifts to special friends.
Just the Right Ingredients
This is an excellent book for beginners and pros alike. The book starts with an introduction to some of the tools and techniques, and then gets into a number of recipes that are rooted in tradition but elevated into modern relevancy through the use of modern ingredients and sophisticated garnishes. There’s a bit of history to accompany each entry — I like this effect, and its appeared in other books — but what’s interesting here are the casual anecdotes that convey the occasion on which Abou-Ganim had conceived or consumed the beverage. It establishes the attitude of the cocktail, which is a great guide to when you should serve it and the mood it will set. Speaking of which, the full-page photographs of the cocktail will whet your appetite — just open it to a random page, and you’ll involuntarily start reaching for the shaker.
Finest Guide on Contemporary Cocktails
This extraordinary book underscores why Tony Abou-Ganim well deserves his moniker as the “Modern Mixologist.” It is filled with a wealth of information about the craft, from the history of mixed drinks to behind the bar basics. That’s followed by a slew of ultra-sophisticated cocktail recipes perfected by the man himself. These recipes are accompanied by beautifully written background stories that are worth the investment alone. Tony Abou-Ganim is a prince among men–classy and entertaining. If you’re someone who likes Piña Coladas, getting caught in the rain or just appreciates a well-crafted cocktail, a copy of The Modern Mixologist belongs in your personal library. –Robert Plotkin
Modern Mixology Perfected
This book says it all about Tony and the cocktail industry. I can’t say enough about the quality of the book, the writing and the recipes and the imagery is spectacular. Each and every cocktail says something about Tony and his journey through Mixology and how he was inspired to complete this beautiful book. From the Tom and Jerry that runs in his family to his guide through “how-to;”, Tony’s passion and craft have come across just perfectly!
Cheers to a wonderful cocktail journey, this is a MUST!