About this item

Frank Caiafa - master mixologist and manager of the Peacock Alley bar in the Waldorf Astoria - stirs in recipes, history, and how-to while serving up a heady mix of the world's greatest cocktails. Learn to easily prepare pre-Prohibition classics such as the original Manhattan, or daiquiris just as Hemingway preferred them. Caiafa also introduces his own award-winning creations, including the Cole Porter, an enhanced whiskey sour named for the famous Waldorf resident. Each recipe features tips and variations along with notes on the drink's history, so you can master the basics, then get adventurous - and impress fellow drinkers with fascinating cocktail trivia. The book also provides advice on setting up your home bar and scaling up your favorite recipe for a party.



About the Author

Frank Caiafa

A twenty year veteran of the hospitality industry, Frank was the beverage director of the highly celebrated Peacock Alley and La Chine restaurants at The Waldorf Astoria in New York City from 2005 until its recent closure for renovations. He is also the author of 'The Waldorf Astoria Bar Book'? (Penguin) , a 2017 James Beard Foundation Award finalist and a complete update inspired by the proprietary classic cocktail books, 'Old Waldorf Bar Days'? (1931) and 'The Old Waldorf Astoria Bar Book'? (1934) . This new classic guidebook was also nominated for a 2017 Tales of the Cocktail 'Spirited Award' for Best New Cocktail and Bartending Book.

His food and beverage consulting company, Handle Bars NYC/Global Inc, has been called upon for its expertise in a wide array of concepts. Recent past projects include The Long Bar at The Waldorf Astoria in Shanghai, Polo Steakhouse at the Garden City Hotel, Waterstone Resort & Marina in Boca Raton and the lauded NoHo bar, The Vault at Pfaff's, among others.

Frank has participated in many industry events, including sitting on judging panels ranging from blind tastings of both wine and spirits along with varied sponsored cocktail competitions. His personal recipes, including unconventional infusions and bitters, have been published in numerous periodicals and books including The New York Times, Wine Enthusiast, Time Out New York, among many others. He is also a proud recipient of a 2013 'Gazzer'? Award.



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