The NoMad Cocktail Book

Easily up there with the holy grails like the codex, and death and co.

We love The Nomad Bar and have been gifting this to our friends along with a bottle of something good. The recipes are pretty complex, but we buy the ingredients for a couple of our favorite Nomad Bar drinks and just stick to those. It’s fun seeing the other recipes, though.

This is good cocktail book for sure. I wish the author had gone into more detail about his back story. The good read is really only 29 pages long and the rest is recipes. The recipes are not for beginners so if you’re starting on a home bar or you’re a beginner bartender this book will give you analysis paralysis. A lot of the ingredients are not easily found because these are craft cocktails so you’ll probably have to make a lot of them yourself. If you’ve graduated from basic modern and classic cocktails and you’re looking to elevate your game then this is probably your book. If you own The Dead Rabbit cocktail manual, this book has recipes that are comparable in difficulty.

We fell in love with Leo Robitschek's cocktails when we were at the Nomad hotel in NYC and had his North Sea Oil. Truly extraordinary. With Covid we decided we would explore cocktail making and so naturally looked for his book. It is amazing. We started scoring the drinks 1-5* but everything was a 5* - so we got very strict and now the lowest is a 4 some 4.5. So now we have created the 5* hall of fame... and guessing that is at least a quarter of them. For goodness sake, Robitschek, put in some bad ones so our scoring makes more sense. The reason these are so good is that the drinks are typically amazingly complex but beautifully balanced. We now have more bottles in our cocktail cabinet since many of his recipes do call for unusual ingredients but its worth it!!!! Have fun!!!!

This book is not for the faint of heart. It's a great book, but I guarantee your bar is not ready for this book... yet. We have to get creative to make stuff, but it's still fun. We've enjoyed learning these cocktails. We love this book so much we've gifted to it friends... Who may become equally broke buying all the booze needed to make these cocktails

This book's introduction mentions that the bar has the restaurant's pastry kitchen making syrups and infusions, so that is obviously something home bartenders don't have at their disposal. There are also multi-step infusions, like first making falernum and then infusing it with brown butter. I have a well stocked bar with all base spirits, liqueurs, vermouths, sherry, amari, two dozen types of bitters, syrups, etc and am unable to make most drinks in the book. It's definitely harder to stock for this book as opposed to the PDT book, Death and Co, and Canon. However, it's still a worthwhile read, because there are a few recipes (cocktail and N/A) involving yogurt, which I never would have thought of on my own. It also introduced me to amaro CioCiaro, which is very orange-forward and delicious.

This is the updated version from the version hidden in the Nomad cookbook. I loved the first so much I bought this one and compared them drink by drink. This is an absolute must in any respectable cocktail library.

This was a gift. I was very surprised how crisp and well made this book felt! The images and cocktail recipes are awesome. Can't recommend this book more!!

Das Buch ist sicher für die "anspruchvollere" Hausbar gedacht also eher für Hobbby-Mixologen welche ideen suchen. Alleine die Auswahl an Mixern welche verwendet werden ist deutlich zu speziell für die übliche 5 Flaschen Hausbar. Ich hatte mit dem Buch bis jetzt viel Spaß auch wenn er sehr häufig Sherrys zum Mischen nutzt und ich davon immer nur eine kleine Auswahl zur Verfügung habe so sind viele der genannten Drink ausgezeichnet und die Rezepte für die Sirups meiner Meinung nach ziemlich gut auch wenn für die Zubereitung oft etwa speziellere Geräte wie eine isi-Syphon benötigt werden.

Well laid out book with a great mix of contemporary takes on classics and new bespoke cocktails. Pretty awesome!