for someone really into cocktails i don’t own a lot of proper cocktail books but I do treasure my books on food science and wine making and use them more for cocktails than one would think…
“Collection and creations” by Henry Lyman
“The Complete Distiller” by Nixon & McCaw
“Culinary Artistry” by Andrew Dornenburg and Karen Page
“Dessert, appetizer, and related flavored wines” by Maynard Joslyn and Maynard Amerine
“Food Flavorings, Composition, Manufacture, and Use” by Joseph Merory
“Imbibe!” by David Wondrich
“Making Pure Corn Whiskey” by Ian Smiley
“Molecular Gastronomy” by Herve This
“On food and cooking” by Harold McGee
“Sacred and herbal healing beers” by Stephen Harrod Buhner
“Soils for fine wines” by Robert E. White
“Successful wine and beer making, including mead, vermouth, and liqueurs” by S. M. Tritton
“Techniques in home wine making” by Daniel Pambianchi
“Technology of wine making” by Maynard Amerine
“Vendange” by Andrew Durkan
“Vermouth An Annotated Bibliography” by Maynard Amerine
“The wines of Italy” by Luigi Veronelli
“Wine into words” by James Gabler
“Wines and Spirits” by the Editors of Consumer Reports (1972)
“Wines of the World” by Peter Valaer
“Wines, their sensory evaluation” by Maynard Amerine and Edward B. Roessler