All the experts we spoke with agree nothing will develop your palate—and your ability to determine which ingredients complement each other—like tasting. It’s easier for most people to distinguish flavors like fruit, spices, and herbs than spirits and liqueurs, so take your time to taste your alcohols and compare and contrast them (this is the hard part). It's very good for beginners and showcases all kinds of techniques. In addition, it helps readers think outside the box to create new drinks and explains everything clearly and logically. —Nico de Soto, master mixologist at Mace in New York City, NY The photos inside are just as beautiful, and it will have you repeatedly saying: “I want one of those.”

They’re on their 6th or 7th iteration of their elaborate graphic novel menus, which you could literally spend an hour or two reading, soaking in, and contemplating which drink to get. The basis of this drink has also yielded other classics like the Mint Julep and delightful variations on the same theme that include the wonderfully cosy Apple Butter Old Fashioned . 2. Daiquiri Of all the books I’ve got, and all of the drinks I’ve made, these two still rank up among my favorites. Most are very elaborate and require tools like a water circulator, vacuum sealer, immersion blender or even more obscure tools to be able to make the drinks. It was our last stop after a long day of bar hopping, and we loved the vibe of the bar. Unpretentious and casual, but with fantastic drinks.With this formula, you can easily make a delicious margarita (tequila, agave syrup, lime) or a classic daiquiri (rum, simple syrup, lime). Or you can make a gimlet (gin, simple syrup, lime) or a whiskey sour (whiskey, simple syrup, lemon). Death & Co’s Camellia Julep is made with cacao nib-infused pear brandy, instead of bourbon. Cole Wilson

Now depending on what you’re looking for, or your knowledge level, this may or may not be exactly what you’re looking for.

This makes it one of the most accessible books on the list. It also will give you a great appreciation for how small changes can have a big impact on a drink. The classic vodka martini and gin martini are made the same way, with dry vermouth and a lemon peel or olives for the seasoning. A negroni combines Campari and gin for the spirit, sweet vermouth for balance and an orange wedge for the seasoning. And the Manhattan uses rye whiskey, sweet vermouth and bitters. The presentation is phenomenal, and the more expensive version that comes in a presentation box is stunning.

And once you know the formula for say a standard daiquiri, you’re then able to take that knowledge and create any number of variations of your own.Balance can be thought of in a similar way to taste—sweet, sour, salty, bitter, umami—as opposed to flavor,” says bartender Devon Tarby, another co-owner at Death & Co and Proprietors LLC. “Taste is experienced through the tongue, and flavor is experienced primarily through the nose.”

While the newer Dead Rabbit book I mentioned above is probably a better fit for most home bartenders (there are more recipes, and many of them are a bit easier to make), I’d be remiss if I left out their original book: The Dead Rabbit Drinks Menu.And then every once in a while you find the rare book that hits the sweet spot. It has some drinks with ingredients you probably have, and are easy to make, but also features some more elaborate drinks that will be an adventure to create. I remember the first time I came into Jeff’s bar Pepe Le Moko and I said “have any drinks you’re really excited about right now?” Served in martini glasses, this type of alcoholic drink doesn’t usually include a sweetener, which makes them stronger. A fortified wine like vermouth, which can be sweet or dry, is added to the main spirit, along with a seasoning.