Cocktail Culture: Recipes & Techniques from Behind the Bar

Shawn Soole · Nate Caudle

sept 2013 · TouchWood Editions

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The new art of the cocktail has arrived in bars and lounges. In this exquisitely produced book, world-class bartenders Shawn Soole and Nate Caudle compile cutting-edge recipes for the experienced bartender and beginner mixologist alike. The ultimate cocktail book, Cocktail Culture boasts over 110 original recipes, from Classic-inspired Drinks and Tikis to Weird, Experimental & Mainstays and Flips. Add a variety of fun and delicious cocktails to your drink menu, such as the Kilt in the Monastery, Cannibal’s Campfire, Blume Sauer, Jamaican Sazerac, High Tea in Milan, Krak Nog, My Homie’s Negroni, Morel Disposition, Iced Mayan Mocha, and Sarsaparilla Julep.

The book also covers the burgeoning cocktail scene in Victoria, BC, which is on par with the world’s trendiest hot spots, and gives a human face to it all, with favourite and unique drink recipes from the city’s best bartenders, restaurants, and watering holes.

With gorgeous colour photos and a glossary of glassware, garnishes, and techniques as well as definitions of the various spirits, Cocktail Culture showcases a young, interesting, new cocktail culture waiting to be enjoyed.

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Shawn Soole is a writer, mixologist, and sommelier currently working in Canada. With over a decade of experience working in the hospitality industry, he was voted one of Australia’s best bartenders and was included in the “International Bartender of the Year: Top 10” in 2012. He writes about mixology for various publications, including Chilled Magazine, and has been featured in the Atlantic, the New York Times, Bar & Beverage Magazine, Santé Magazine, EAT Magazine, F&B Magazine, Imbibe, Whisky Magazine, and more.

Nate Caudle has worked in the hospitality industry for a number of years, including time at the legendary Pagliacci’s restaurant in the heart of downtown Victoria as well as at Solomon’s and later Clive’s Classic Lounge in the Chateau Victoria. Though relatively new to the bartending industry, he is already making a name for himself and creating his niche in the Canadian mixology scene.