Description

‘When I think about the Connaught Bar, I return again and again to the hospitality, the methodology and the quality experiences that I have experienced there over the past decade.’ – Massimo Bottura

Food & Wine’s Best Cookbooks of Spring 2024, and as seen in The Evening Standard, Epicurious, and Imbibe

Recreate the Connaught Bar’s signature cocktails at home, with over 200 recipes for drinks and homemade ingredients

Step inside one of the best bars in the world and learn how the Connaught Bar’s virtuoso mixologists create 100 elegant cocktails – both contemporary and timeless classics – with easy-to-follow recipes and clear instructions on how to recreate them at home. Alongside expert guidance for essential bar tools, glassware, and spirits, there are 120 additional recipes for homemade syrups, infused spirits, and garnishes that Master Mixologist Agostino Perrone and his team use to make their signature celebrated drinks, including the famed Connaught Martini.

Each cocktail recipe is introduced with a narrative from Perrone about the inspiration and ingredients that make these cocktails truly sensational experiences. With a foreword by legendary chef Massimo Bottura and a preface by Anistatia Miller and specially commissioned cocktail photography by Lateef Okunnu, The Connaught Bar is the ultimate cocktail recipe and hospitality book and companion.  

About the Author

Agostino Perrone is Director of Mixology at the Connaught hotel and Connaught Bar in Mayfair, London. After moving from Italy to London in 2003, he worked at a variety of esteemed establishments before moving to The Connaught in 2008, where he has revolutionized the hotel bar scene. His unique approach to hospitality and mixology has garnered international acclaim and accolades.

Maura Milia is Bar Manager and Giorgio Bargiani is Assistant Director of Mixology at the Connaught Bar, London.

Massimo Bottura is the chef patron of Osteria Francescana, a globally celebrated three Michelin star restaurant based in Modena, Italy, where he grew up. The restaurant is now in the ‘Best of the Best’ group on the World’s 50 Best List. He has published a number of best-selling books, including Never Trust a Skinny Italian Chef and Bread is Gold.

Anistatia Miller is an award-winning drinks historian and cocktail specialist. She is co-director with Jared Brown of Mixellany Limited, a consultancy company that specialises in spirits and mixed drinks. She has written, with Brown, more than 30 books, including Spiritous Journey: A History of Drink.

Since 2011, the Connaught Bar has been in the top ten (including #1 twice) of the World’s 50 Best Bars, which awarded Perrone the Industry Icon Award in 2022. Among the numerous additional honors, there are World’s Best Bartender, Bar Mentor, and Hotel Bar from ‘Tales of the Cocktail’ Spirited Awards.

Praise For…

Food & Wine’s Best Cookbooks of Spring 2024

‘A beautiful and fascinating love letter to the art of cocktail making from a master.’ – Stanley Tucci, actor, filmmaker, and author

‘Celebrat[es] the bar's delicious tipples and undeniable legacy.’ – Food & Wine

‘An exquisite distillation of 16 years at one of the most admired and adored cocktail bars in the world.’ – Alice Lascelles, Financial Times drinks columnist

‘When I think about the Connaught Bar, I return again and again to the hospitality, the methodology and the quality experiences that I have experienced there over the past decade.’ – Massimo Bottura

‘A fascinating read.’ – Epicurious

‘Brings the stories and ambiance of the Connaught home to readers, from the high-form technique of its cocktails to its impeccable style.’ – Imbibe Magazine

‘When it comes to this fabulous book of recipes, the famous martini is just the tip of the iceberg.’ – NUVO

‘Aside from all the great content within, [this] gorgeously designed book is the perfect gift, or a smart addition to your bookshelf or bar cart.’ – UrbanDaddy

‘This incredible book brings you behind the scenes of one of the few bars in the world celebrated not just for the quality of their drinks, but for how they make you feel.’ – Will Guidara, restaurateur and author of Unreasonable Hospitality