The renowned cocktail bible, fully revised and updated by the legendary bartender who set off the cocktail craze—featuring over 100 brand-new recipes, all-new photography, and an up-to-date history of the cocktail. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION The Craft of the Cocktail was the first real cookbook for cocktails when it first published in 2002, and it has had a remarkable influence on bartending. With this new edition, the original gets a delicious update, bringing expertise from Dale DeGroff, the father of craft cocktails, to the modern bar for a new generation of cocktail enthusiasts. The beloved histories, culture, tips, and tricks are back but all are newly revised, and DeGroff's favorite liquor recommendations are included so you know which gin or bourbon will mix just right. ­­­­­“[ The New Craft of the Cocktail ] has been updated and freshened yet retains DeGroff’s authority and welcoming charm. Expect plenty of anecdotes and reminiscences, which have the effect of making the reader feel like DeGroff is guiding and entertaining from behind the bar with his signature twinkling smile.” —Liquordotcom “Home bartenders will be thrilled by this authoritative and satisfying reference.” —Publishers Weekly "From the Father of the Renaissance in Craft Cocktails comes the ultimate updated guide to making great cocktails and knowing the history behind them."  — Cedd Moses, CEO and Founder, Pouring With Heart With his groundbreaking work at the Rainbow Room in the 1980s, Dale DeGroff reinvented the bartending profession, setting off a cocktail revival that continues to flourish to this day. Winner of two James Beard Awards, recipient of Wine Enthusiast 's Lifetime Achievement Award, and author of The Craft of the Cocktail and The Essential Cocktail , DeGroff is also a partner in the award-winning Beverage Alcohol Resource and the founding president of the Museum of the American Cocktail in New Orleans. He lives with his wife, artist Jill DeGroff, on Long Island, New York. Daniel Krieger is an award-winning food, restaurant, and portrait photographer. A regular contributor to the dining sections of The New York Times, Food & Wine , and Bon Appétit , Daniel is also a photographer for Eater and PUNCH . Daniel has photographed and worked with chefs like Eric Ripert, Tom Colicchio, Masaharu Morimoto, and David Chang, among many others. The New Millennium B. E. Rock and B. E. Windows were the two companies I worked for from 1985 through 2001. They operated two renowned restaurants that were also the two highest restaurants in the world at the time: the Rainbow Room at the top of 30 Rock and Windows on the World on top of the World Trade Center. In 1999, we lost the Rainbow Room in an unsuccessful negotiation with Jerry Speyer of Tishman Speyer. Two years later, in 2001, we lost Windows on the World in a catastrophe that changed the United States more than any single event since the Civil War. Timing is everything. When the first edition of T he Craft of the Cocktail was released in 2002, the timing was so right and so wrong. The 9/11 attacks in New York, Washington, D.C., and in the sky over Pennsylvania hit like a thunderbolt, turning our world upside down overnight. Life as we knew it ceased: professions were put on hold, entire sectors of the economy were frozen, no one was sure what the future would bring. It was a time of trauma and stark fear. The sudden downturn had a huge impact on the hospitality and entertainment industry. For me, it marked the end of a sixteen-year episode. For America, it was the beginning of an era with an uncertain future. With the approach of the new millennium came the promise of a cocktail resurgence. I assured young career bartenders and anyone in the press who would listen, that the recognition and notoriety of the star chefs of the 1990s would be enjoyed by new bartenders of the early aughts. Mixologists broke new ground and worked the craft with creativity, achieving successes not seen since the late nineteenth century. This would be the era of the star bartender—complete with the rewards and the pitfalls that the movers and shakers of the culinary revolution had already experienced. On the evening of September 10, 2001, I was at Windows on the World hosting a session in a series we called Spirits in the Skybox, presented in the Skybox, a member’s lounge that overlooked the main bar. My session included a hands-on class in tequila cocktails and a tasting of different expressions. At the end of the session we all felt a bit buzzed and needed some food. I had friends who had attended the class, and I asked the evening manager whether he had a table in the main bar large enough for the party to grow if needed. I was supplying the fuel, Veuve Clicquot Champagne, our Windows on the World special cuvée, to keep things light and airy. We dined and then danced to the music put on by a wonderful woman DJ an