Following a succinct yet inviting preamble, a series of factual basics ensue, establishing a digestible, opening chapter loaded with concise box outs and meticulously photo-documented instructions. This logical, user-friendly approach is aptly accompanied by equally accessible, comfortably informal language. Though Freeth’s relaxed, authorial tone is, for the most part, a pleasant feature, a few errant exclamation marks appear on occasion. This largely unnecessary emphasis is most particularly apparent within the “Responsible Service of Alcohol” section, which reads: “women can’t drink as much as men – it’s a biological fact!”

Having dispensed with the prerequisite, information-based formalities, the succeeding chapters offer considerable insight into the art of bartending, from the scientific intricacies of the fermentation process to garnish preparation. While these innovative passages make for substantial reading pleasure, “Professional Bartending’s” consistently clear-cut format also permits for a swift, effective point of reference.

Progressing from simplistic to creative concepts, Freeth’s highly visual array of garnishes is an aesthetic delight, while the “Cocktail Recipes” section, drenched in historical references and lesser-known facts, is as intriguing as it is informed. Furthermore, this awe-inspiring catalogue of virtually each and every distillation imaginable is additionally astounding. The author’s attention to the oft-overlooked practice of absinthe preparation is also highly impressive, complete with astute commentary and detailed images.

A balanced combination of in-depth research and invaluable, tried-and-tested knowledge, “Professional Bartending” presents an admirably researched, reliable introduction to the industry.