"Foolproof and high proof, this thoroughly researched and easy to follow volume will steady the hand of any home mixologist."
"Fledgling bartenders should run, not walk, to borrow the first cocktail-focused guide from America’s Test Kitchen (ATK). Without a doubt, it’s one of the most comprehensive introductions to a centuries-old art and science, beginning with nearly 10 critical principles of cocktailing, such as using higher-quality ingredients and always measuring (never just eyeballing it)."
"As their name suggests, the folks at America’s Test Kitchen are sticklers about testing recipes, and their first-ever cocktail book takes the same rigorous approach. Organized by method of mixing, How to Cocktail not only offers up a slew of classic recipes and a handful of originals, but also explains how to properly use bar tools, breaks down the most common base spirits and mixers, and provides instructions for DIY syrups and infusions. It’s a perfect beginner’s guide for the cocktail-curious."
"The team at America's Test Kitchen has finally brought their thoughtful, stright-forward, obsessively-tested sensibility to the world of tipples with this instructive cocktail tome. Not only does it cover all of the basic cocktail techniques and gear you'll need to perfect both classic and experimental cocktails from the book, it's also packed with recipes for syrups, liqueurs, garnishes, and tons of handy tips and tricks to take your home cocktail game up a notch."
"America’s Test Kitchen has finally come out with an encouraging bar manual that’s as trustworthy as its cookbooks. Packed with straightforward, unromantic, no-nonsense information, this technique-driven tome offers perfect clarity for the home bartender."
"A thorough and helpful introduction to cocktail making from the perspective of the home cook."
"How to Cocktail is a road map for the curious.."
-Wall Street Journal
“How to Cocktail” (America’s Test Kitchen, 262 pages, $24.99) is written by the earnest experimenters at America’s Test Kitchen, which has produced dozens of cookbooks written in the no-nonsense approach of a high-school chemistry lab manual. “We start the process of testing a recipe with a complete lack of preconceptions,” they write by way of introduction, “which means that we accept no claim, no technique, and no recipe at face value.”
-Wall Street Journal