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Bartending dates back to ancient times and can be found in Roman, Greek and even Asian societies. Then, as now, public drinking houses or inns served as a meeting place for people to socialise with their friends over a couple of drinks.

It was not until the early 19th century that the first cocktail was invented, marking the beginning of a new era in bartending. In 1862, the first cocktail recipe book was published. Written by an American bartender named Jerry Thomas, The Bartender’s Guide: How to Mix Drinks introduced the art of cocktail making to a wider audience. Thomas is considered the Father of the cocktail, promoting them with his travelling cocktail show and concocting his famous Blue Blazer with a display of theatre and showmanship. A second cocktail book followed in 1888 when Harry Johnson published the New and Improved Bartender’s Manual of How to Mix Drinks.

Over the last couple of centuries, many notable bartenders have left their lasting mark in bartending history and have contributed to the progression and recognition of professional bartending. Though the style of bartending has evolved since its early beginnings, the concept has remained largely the same.

The hospitality industry has experienced a flourish in the last few decades and never have experienced, professional bartenders been more in demand. Covering all aspects of bartending, from getting to grips with the inner workings of a bar, understanding the products you are selling, alcohol awareness, recipe development and dealing with the public, this guide will reveal the ins and outs of how to run a modern-day bar. So whether you’re looking to improve your own skills or wishing to make a profession out of bartending, this book provides all the advice and answers you need.