I’ve been a recreational cocktail enthusiast for the past year or so, and I continue to be drawn to these new compendiums about our cocktail culture. Whereas Dale DeGroff is considered one of the Masters, Tony Abou-Ganim is certainly on par with the best of the best in the U.S. these days.  He’s worked at the Bellagio in Vegas and does a ton of consulting around the country.  His new book is both fascinating – from a historical perspective – as well as informational, with all sorts of helpful photos on techniques, tools and other miscellaneous requirements to becoming a better bar chef.  I spoke with Tony at Drinks Over Dearborn last week, as he stopped in town on his book tour.

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