Now you don’t have to leave your home to learn how to mix and serve the sensational cocktails created by Jim Meehan, the nationally renowned mixologist at PDT, one of New York City’s hottest bars.

Beautifully illustrated, beautifully designed, and beautifully crafted — just like its namesake — this is the ultimate bar book by NYC's most meticulous bartender.

To say that PDT is a unique bar is an understatement. It recalls the era of hidden Prohibition speakeasies: to gain access, you walk into a raucous hot dog stand, step into a phone booth, and get permission to enter the serene cocktail lounge. Now, Jim Meehan, PDT's innovative operator and mixmaster, is revolutionizing bar books, too, offering all 304 cocktail recipes available at PDT plus behind-the-scenes secrets. From his bar design, tools, and equipment to his techniques, food, and spirits, it's all here, stunningly illustrated by Chris Gall.

About the Authors:

Jim Meehan is one of the most celebrated figures in the drinks industry. Before opening PDT, he worked in major New York restaurants and bars, including Five Points, Gramercy Tavern, and The Pegu Club. He is a contributing editor of Food & Wine magazines annual cocktail book, Mr. Bostons Bartender Guide, and Sommelier Journal. Meehan has been recognized as a rising star mixologist by Star Chefs Online Culinary Magazine, Cheers Magazine and as the 2009 American Bartender of the Year at Tales of the Cocktail. He lives in New York Citys East Village.

Chris Gall has created designs for clients that include Ford, Nike, Pepsi, Shell Oil, Sony, McDonalds, and U.S. Steel. His work has been showcased in virtually every major publication in America, including Time, Newsweek, Forbes, People and the New York Times. Millions of New Yorkers will recognize Chriss “Flying Fish,” displayed by the MTA for over a year in countless underground subway cars. He has received over 50 major awards from the likes of the Society of Illustrators, Communication Arts Magazine, The New York Art Directors Club, and Print Magazine. Gall has authored and illustrated four childrens books, including America the Beautiful, Dear Fish, Theres Nothing To Do On Mars, and Dinotrux, which was a 2009 Publishers Weekly Best Childrens Book. He lives in Tucson, Arizona.

A stunningly packaged, definitive guide to bar-building from one of the world's most acclaimed bartenders.

Meehan's Bartender Manual is acclaimed mixologist Jim Meehan's magnum opus — and the first book to explain the ins and outs of the modern bar industry. This groundbreaking work chronicles Meehan's storied career in the bar business through practical, enlightening chapters that mix history with professional insight. Meehan's deep dive covers the essential topics, including the history of cocktails and bartending, service, hospitality, menu development, bar design, spirits production, drink mixing technique, and the tools you'll need to create a well-stocked bar--all brought to life in over 150 black- and-white illustrations by artist Gianmarco Magnani.

The book also includes recipes for 100 cocktail classics--including Meehan originals--plus insights as to why he makes them the way he does, offering unprecedented access to a top bartender's creative process. Organized by spirit base, the recipes contain detailed annotations and are accompanied by fine art photographer Doron Gild's breathtaking, full-color photos. Thoughtful contributions from more than 50 colleagues around the world who've greatly contributed to global cocktail culture further contextualize Meehan's philosophy. Timeless black-and-white portraits of these industry experts round out this comprehensive tome.

This densely informative yet approachable manual is presented in an iconic package — featuring a textured cover with debossed type, rounded corners, and nearly 500 pages — making it an instant classic to be enjoyed now and for years to come. Whether you're a professional looking to take your career to the next level or an enthusiastic amateur interested in better understanding concepts like mise en place and the mechanics of drink making, Meehan's Bartender Manual is the definitive modern guide.

About the Author:

Jim Meehan entered the hospitality business in 1995 while studying at the University of Wisconsin at Madison. He worked his way through school as a bartender, then moved to New York City in 2002 to develop his craft in restaurants and bars such as Gramercy Tavern and the Pegu Club.

In 2007, Meehan opened PDT, a hidden cocktail lounge attached to a legendary hot dog stand in the East Village. In 2009, he and the bar were recognized with Spirited Awards for American Bartender of the Year and World’s Best Cocktail Bar at Tales of the Cocktail. In 2011, PDT topped the world’s 50 Best Bars list by Drinks International. In 2012, PDT was recognized with the first Outstanding Bar Program award from the James Beard Foundation.

In addition to his work behind the bar, Meehan edited eight editions of Food & Wine Magazine’s annual cocktail book and four Mr. Boston recipe guides. His writing has been published in magazines such as Imbibe, Man of the World, Sommelier Journal, Food & Wine, Bon Appetit, Lucky Peach and most recently in the Oxford Companion to Spirits & Cocktails.

In 2014, he moved to Portland, Oregon where he overseas consulting projects through his firm Mixography Inc. and creates new drinks as the global mixologist for the American Express Centurion airport lounges.