Each year, more liquor, bar, cocktail and beverage books are published. It’s a sign that cocktail culture is growing as people want to try new things, educate themselves and entertain. Below are a few of the ones that crossed my desk that I like enough to stuff onto my overflowing shelves and share with you. Notice that Whiskey (and Whisky) was a hot topic, this year! I was also very excited to get a book on Sake, a category about which I want to learn more. And, a garden-to-kitchen book is always up my alley. Whether working behind the bar or throwing a party at home, these new releases are worth a gander. Proof: The Science of Booze by Adam Rogers – This book covers fermentation, distillation, the effects of aging booze, all the basic stuff for someone new to the liquor world should understand. Personally, I really like the chapter called Body and Brain because it addresses alcohol and its effects on the human body because it would be a great supplement to the Mind, Body, Spirit(s) seminars which Patricia Richards and Dushan Zaric and I created, returning for Tales of the Cocktail 2015! Amazon link.Whisky: The Manual by Dave Broom – This guide to the history, categories and brands of Scotch, Bourbon, Canadian and Irish whiskies is a great handbook for people diving into this massive section of alcoholic drinks. It also has a fun cocktail recipe section for people looking to mix up their new favorite spirit. Amazon link.Whiskey by John Lamond – This volume of the Instant Expert book series is a pocket-sized hand book (easy to keep behind the bar) and essentially covers the same topics as above in an easily digestible format. Amazon link.Drink More Whiskey by Daniel Yaffe – Yaffe’s fun writing style will appeal to younger whiskey drinkers. It also includes the broad strokes of a wide spirits category, including creative recipes. Amazon link.Sake Confidential by John Gauntner – This book is one of my favorites, at the moment, as I have long wanted to further my understanding of this delicious drink category. Gauntner covers junmai vs. nonjunmai, namazake, ginjo, nigori as well as yeast, rice, regions, sake pricing, and brewing and food pairing. Amazon link.Shrubs by Michael Dietsch – I am including this book even though I do not have a copy because it is a relevant topic. Shrubs are an old-timey way of preserving fruits and veggies in vinegar, and also an interesting alternative, flavored acid component to use in cocktails. I touch on shrubs in my garden-to-glass themed Edible Cocktails book, but am not aware of anyone previously creating a whole book devoted to this interesting topic. Amazon link.Drink the Harvest by Nan Chase and DeNiece Guest - This non cocktail book is in this grouping because I like tinkering in the kitchen with healthier beverages, too. (My first cocktail book, Preggatinis, was nonalcoholic, after all!) I love that the book covers making your own juice from any kind of berry, orchard fruit or veggie you can imagine. It also covers fermentation along with a good explanation of yeasts and how they work, as well as home fermentation. (Hello, home fruit & herb wine!) It also covers making your own teas and kombucha. Super cool! Amazon link.The Bar Book by Jeffrey Morgenthaler with Martha Holmberg – And, finally, the book release heard ‘round the cocktail world. A darling of the media, consumers and bartending community, Portland’s barman and blogger came out with his own guide to making drinks. Most bar books touch on similar topics – tools, fresh ingredients, syrups, ice, bitters, classic recipes, creative twists (if you have any how-to cocktail books its pretty similar in format) but Jeffrey’s wit and popularity combined with a beautifully packaged hardcover book will make it the number one gift among throngs of mixology devotees, no doubt. Amazon link.