‘The Cocktail Guy’ by Rich Woods, published by Pavilion Books
Best: Overall
Rating: 9/10
Penned by drinks maestro Rich Woods, this is a repertoire- and palate-expanding collection of boundary-pushing drinks that will pique the interest of home enthusiast mixologists and pro-bartenders alike. Gloriously geeky in parts, it delves into diverse mixing techniques (with notes on infusing, clarifying and sous-viding) and even analyses different types of ice. Woods’ passion for quality drinks-making positively fizzles off the page. Crucially – and why we’ve chosen it as our best buy – all that innovation doesn’t necessarily equate to super-difficult recipes. Sure, there’s a rather advanced chapter on distillation, but it’s brief, and given all the recipes have a difficulty rating attached, ranging from one to five, you know where you’re at before you even start mixing.
Most drinks, such as the Thai swizzle (with lemongrass, chilli and coriander) or pine-needle-infused Aperol spritz, are straightforward, so long as you’re prepared to put in the prep time. Planners, chef types and anyone looking to branch out from the usual suspects – you’ll find joy in this book.
If all you want is to learn how to make a half-decent mojito, then this might not be the guide for you. But if you really want to get excited about contemporary cocktail making, it hits the nail on the head with its quirky, mixologist-style pours, ranging from espresso G&Ts to caramelised red onion Manhattans.