Wine & Spirits - February 2018 - 14

It's All in the
Details
by Rachel DelRocco

It's not often that a book comes around in
the cocktail world that can claim a space
next to those of cocktail legends like Jerry
Thomas and Jeff "Beachbum" Berry but
Meehan's Bartender Manual earns its spot.

An acclaimed bartender, Jim Meehan cut his teeth at
Gramercy Tavern and Pegu Club in NYC before opening
PDT in 2007, a speakeasy behind a phone booth in a hotdog stand that's become famous for its craft cocktails.
He's since become a partner in Prairie School, a Frank
Lloyd Wright-inspired bar in Chicago's West Loop;
he also runs a consultancy, Mixography, Inc. Meehan's
Bartender Manual is a compilation of all the knowledge
he's amassed in the process, a 20-year climb that started
with tending bar during his University of Wisconsin
days.
From the first page, the book stands out for its
viewpoint that a bartender's job is not just about the
drinks. The beginning of the book, in fact, is devoted
to design, from location scouting to décor. The level of
thought and detail is remarkable: Floor plans of existing
bars highlight the grace and economy of a well-planned
space while tips alert the reader to just how much
thought goes into creating a comfortable and functional
space-like making sure the chairs are heavy enough not
to fall over when a purse or bag hangs off the back.
Meehan takes readers behind the bar as well, touching
on everything from glassware temperature and best
shaker tins to new-wave machinery and a proper ice
program. He even takes us through a complicated
real-time ticket order of cocktails, explaining how to
shake, stir and swizzle your way through the onslaught
while remaining a gracious host. It's an homage to the
degree of organization, attention and grace essential to a
bartender's job.
There are recipes as well, from vintage classics through
contemporary innovations, many accompanied by
personal stories and historical backgrounds that make
compelling reading even if you're not planning to mix
a drink. If you are, you'll want to read them, too, for all
the tricks he offers that will up your game, whether it's
a tip on how to perfect a spice rim or his method for
executing a hot drink without a nostril-burning blast
of alcohol. (See his recipe for "Hot Whiskey" on the
opposite page.)
With words of wisdom from industry leaders
splashed throughout, Meehan's Bartender Manual is
not only a useful guide to mixing good drinks, it's a call
to bartenders to shift gears and focus on the bar as a
whole-including everything from the comfort of the
customer to the well-being of the staff.
Meehan's Bartender Manual, by Jim Meehan
(Ten Speed Press, 2017; $40)

14

WINE & SPIRITS

FEBRUARY 2018

illustration of Jim Meehan copyright © 2017 by Gianmarco Magnani

BOOKS



Table of Contents for the Digital Edition of Wine & Spirits - February 2018

Contents
Wine & Spirits - February 2018 - Cover1
Wine & Spirits - February 2018 - Cover2
Wine & Spirits - February 2018 - 1
Wine & Spirits - February 2018 - 2
Wine & Spirits - February 2018 - 3
Wine & Spirits - February 2018 - 4
Wine & Spirits - February 2018 - Contents
Wine & Spirits - February 2018 - 6
Wine & Spirits - February 2018 - 7
Wine & Spirits - February 2018 - 8
Wine & Spirits - February 2018 - 9
Wine & Spirits - February 2018 - 10
Wine & Spirits - February 2018 - 11
Wine & Spirits - February 2018 - 12
Wine & Spirits - February 2018 - 13
Wine & Spirits - February 2018 - 14
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Wine & Spirits - February 2018 - Cover3
Wine & Spirits - February 2018 - Cover4
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