One of my favorite Substacks... a systems approach to cocktails. I've learned how to make very good cocktails in a very short period of time thanks to your newsletter. I like the new feature of being able to ask questions, though I've also found puzzling through and experimenting myself has turned out pretty good more often than not.
Question 1) for those of us using Reader, how do we send you a question?
Question to answer: For those of us with 40-bottle bars and no real plans to expand them… should we be buying more cocktail books? Are important new ones coming out every year? Or are they increasingly for more arcane drinks and there’s not much to add once you know how to make twenty really good drinks and how to work with the basic structures to play with them?
For cocktail books: There are good ones out every year - but the market is pretty saturated, so there's also a lot of filler. Newer books also tend to embrace ingredient and/or technique maximalism.
Books from the last few years I've liked, off the top of my head, in no particular order: Cure, The Bartender's Manifesto, DC Cocktails (mostly because it provides recipes to drinks I've had at local bars), Signature Cocktails (surprisingly excellent, with an unusual organization system), Encyclopedia of Cocktails (more of a reference guide than a recipe book). Tropical Standard is probably the most boundary pushing book, in terms of technical material, but some of it is quite advanced/fiddly.
If you're not looking to expand into ever-more-obscure ingredients, I would recommend the first Death & Co. book, Gary Regan's Joy of Mixology, Home Bar Basics, Raising the Bar, Simonson's 3 Ingredient Cocktails, the Bartender's Choice and Total Tiki phone apps, Smuggler's Cove, and, for historical reference, The Savoy and Embury's Fine Art of...
For the record, my three go-tos are Death and CO’s Cocktail Codex, Smuggler’s Cove (because tiki) and a book called Speakeasy from Employees Only which is the first book I had and even though I don’t like their specs as much as others their style is inimitable.
I also have the Joy of Mixology, which is a good time even if the drinks seem… of another age.
Sother Teague’s book, I’m just here for the drinks, is a really excellent resource I bought way back when Peter used to do little book reviews more often. I basically started with no amari in my cabinet and that book’s a great resource to just have some fun with if you feel like picking up some quirky bottle one weekend (or are looking to deplete something you bought for Peter🤣).
Props on 4 years Peter. I joined when you posted the Jack Rose (I’m pretty sure I saw you tease it on Twitter) and it’s now a big part of my Friday ritual to log off of work and read your latest disquisition. The Jack Rose is probably still my favorite cocktail now, though the slivovitz orange soda white negroni you dared us to make a couple months ago wasn’t too bad either all things considered🤪 Naked and famous, midnight marauder, so many apple brandy tiki variations I’ve made and tweaked I’ve lost count. For the record though, I had the Giffard Banane du Bresil in the cabinet before I started reading. Anyway, cheers and thanks—you put a great thing on the internet.
I was find ask you for a thanksgiving milk punch, but it sounds like you've got something planned already. So instead, from a pretty new subscriber, thanks for what you do and I love the content!
Your substack is the most approachable and actionable cocktail reference that I’ve come across. I’ve collected quite a few books from first edition Trader Vic’s, So Red the Nose and Jones Complete Barguide, to Death and Co and John deBary. Reprints of classics and marketing handouts from the 40’s to the 60’s. While those are wonderful and quite interesting books, I’ve gotten more from your newsletter than any of them and I hope that you continue to publish. My obsession all started with me chatting up some good bartenders (off-peak!!) who introduced me to amari and it was off to the races. I’ll leave you with my favorite cocktail, one that came out of those chats when I asked what can we have to end the night? And which uses 2 of my faves -Cynar and Fernet. Cheers.
A Firm Handshake
2 parts Rye -I use high proof local (Pittsburgh) ryes but Wild Turkey 101 works
I think I've been here the entire time, but when I started I had about 15 bottles, mostly scotch/bourbon and some unrefrigerated vermouth. I'm almost embarrassed to say I now have at least thrice that many bottles of bitters and 4x that many bottles of rum. I'm pretty sure it's all your fault.
Your original posts got me organized as a 22-year-old home bartender. Now, my in-laws require me to make Thanksgiving sours every year and I make bottles of your egg nog to give as Christmas gifts. I've made enough great off-the-cuff cocktails for my friends that they insist I come up with something new when they come over for a drink. Well worth the subscription!
Q: My sister-in-law got me a bitters bottle with the intent to make my own bitters. Have you done so before? Is there any chance I make something better than I can buy?
Even if you don't make your own there are blends/infusions that are worth doing. I have a bottle of house orange that is Ango:Regan:Fee and a bottle of vanilla infused Ango that I replace in most cocktails that call for orange bitters or Angostura.
One of my favorite Substacks... a systems approach to cocktails. I've learned how to make very good cocktails in a very short period of time thanks to your newsletter. I like the new feature of being able to ask questions, though I've also found puzzling through and experimenting myself has turned out pretty good more often than not.
Question 1) for those of us using Reader, how do we send you a question?
Question to answer: For those of us with 40-bottle bars and no real plans to expand them… should we be buying more cocktail books? Are important new ones coming out every year? Or are they increasingly for more arcane drinks and there’s not much to add once you know how to make twenty really good drinks and how to work with the basic structures to play with them?
cocktailswithsuderman@gmail.com ! Put "Reader Question" in the subject line.
For cocktail books: There are good ones out every year - but the market is pretty saturated, so there's also a lot of filler. Newer books also tend to embrace ingredient and/or technique maximalism.
Books from the last few years I've liked, off the top of my head, in no particular order: Cure, The Bartender's Manifesto, DC Cocktails (mostly because it provides recipes to drinks I've had at local bars), Signature Cocktails (surprisingly excellent, with an unusual organization system), Encyclopedia of Cocktails (more of a reference guide than a recipe book). Tropical Standard is probably the most boundary pushing book, in terms of technical material, but some of it is quite advanced/fiddly.
If you're not looking to expand into ever-more-obscure ingredients, I would recommend the first Death & Co. book, Gary Regan's Joy of Mixology, Home Bar Basics, Raising the Bar, Simonson's 3 Ingredient Cocktails, the Bartender's Choice and Total Tiki phone apps, Smuggler's Cove, and, for historical reference, The Savoy and Embury's Fine Art of...
For the record, my three go-tos are Death and CO’s Cocktail Codex, Smuggler’s Cove (because tiki) and a book called Speakeasy from Employees Only which is the first book I had and even though I don’t like their specs as much as others their style is inimitable.
I also have the Joy of Mixology, which is a good time even if the drinks seem… of another age.
Sother Teague’s book, I’m just here for the drinks, is a really excellent resource I bought way back when Peter used to do little book reviews more often. I basically started with no amari in my cabinet and that book’s a great resource to just have some fun with if you feel like picking up some quirky bottle one weekend (or are looking to deplete something you bought for Peter🤣).
I really like Cocktail Codex's description of cocktail families - but I think the recipes in Modern Classics are better and more approachable.
It's in the post:
To submit a question, please send an email to: cocktailswithsuderman@gmail.com with the words Reader Question in the subject line.
I refuse to admit that you are correct, and defiantly hold to my question
Love what you're doing. Keep it up! I try to keep my inbox small, but yours is one of the few emails I genuinely enjoy seeing.
Props on 4 years Peter. I joined when you posted the Jack Rose (I’m pretty sure I saw you tease it on Twitter) and it’s now a big part of my Friday ritual to log off of work and read your latest disquisition. The Jack Rose is probably still my favorite cocktail now, though the slivovitz orange soda white negroni you dared us to make a couple months ago wasn’t too bad either all things considered🤪 Naked and famous, midnight marauder, so many apple brandy tiki variations I’ve made and tweaked I’ve lost count. For the record though, I had the Giffard Banane du Bresil in the cabinet before I started reading. Anyway, cheers and thanks—you put a great thing on the internet.
Thank you for a great substack. You’ve made my home bar experience, and my cocktail parties, much better.
I was find ask you for a thanksgiving milk punch, but it sounds like you've got something planned already. So instead, from a pretty new subscriber, thanks for what you do and I love the content!
You look like someone either ordered an appletini or tried to use the worst fake ID ever in that photo
Ha! But FWIW, I can make a good Appletini. https://cocktailswithsuderman.substack.com/p/lol-its-an-appletini
Your substack is the most approachable and actionable cocktail reference that I’ve come across. I’ve collected quite a few books from first edition Trader Vic’s, So Red the Nose and Jones Complete Barguide, to Death and Co and John deBary. Reprints of classics and marketing handouts from the 40’s to the 60’s. While those are wonderful and quite interesting books, I’ve gotten more from your newsletter than any of them and I hope that you continue to publish. My obsession all started with me chatting up some good bartenders (off-peak!!) who introduced me to amari and it was off to the races. I’ll leave you with my favorite cocktail, one that came out of those chats when I asked what can we have to end the night? And which uses 2 of my faves -Cynar and Fernet. Cheers.
A Firm Handshake
2 parts Rye -I use high proof local (Pittsburgh) ryes but Wild Turkey 101 works
1/2 part Maraschino
1/2 part Cynar
1/4 part Ango or Bokkers
Stir with ice, pour over a large cube
Twist of orange peel and discard
A green bean martini?!
We'll find out soon enough.
Just recently found this newsletter earlier this year And I'm truly thankful that I did! Hopefully you'll be doing better his for years to come.
I think I've been here the entire time, but when I started I had about 15 bottles, mostly scotch/bourbon and some unrefrigerated vermouth. I'm almost embarrassed to say I now have at least thrice that many bottles of bitters and 4x that many bottles of rum. I'm pretty sure it's all your fault.
Hectic night after a long day.. that should’ve read 1/4 Branca Menta and a dash of bitters. Much tastier that way!!
Your original posts got me organized as a 22-year-old home bartender. Now, my in-laws require me to make Thanksgiving sours every year and I make bottles of your egg nog to give as Christmas gifts. I've made enough great off-the-cuff cocktails for my friends that they insist I come up with something new when they come over for a drink. Well worth the subscription!
Q: My sister-in-law got me a bitters bottle with the intent to make my own bitters. Have you done so before? Is there any chance I make something better than I can buy?
Even if you don't make your own there are blends/infusions that are worth doing. I have a bottle of house orange that is Ango:Regan:Fee and a bottle of vanilla infused Ango that I replace in most cocktails that call for orange bitters or Angostura.
I’ve found a lot of good recipes here, and even more ideas (or seeds of ideas).
Also, consider Vieux Carre riffs (like the one you did using Vana Tallinn).