Purchase Textbooks

Purchase the PBSA Professional Bartending Textbook Online

The Professional Bartending Schools of America Bartending textbook is used to train over 7,500 professional bartenders each year in our brick and mortar bartending schools. We have trained over 75,000 bartenders nationwide since we developed and printed our own textbook. Our textbook has never been offered to the public in the past through either our schools or through bookstores.

For the first time, the official PBSA textbook is now available to the public on this website. It will also be used as a part of our soon to be opened Online Bartending School. This professionally printed and bound textbook is 113 pages of current drinks and traditional methods. The textbook has a color front and back cover, along with 10 color interior pages and 103 black and white pages. The Professional Mixology text has 10 main chapters that are the foundation of our 40 hour bartending course.

The 10 Main Chapters are:

1. Highball Drinks
2. Wine Basics
3. Two Ounce Cocktails
4. Trendy Shooters
5. Tropical Drinks
6. Sours and Margaritas
7. Martinis and Manhattans
8. After Dinner Drinks
9. Responsible Alcohol Service
10. Beer Lesson

Additional Subjects:

1. Bartenders equipment, bar and sink basics.
2. How to open and close the bar.
3. Professional bar glassware.
4. A bartenders mixes.
5. Cash register procedures.
6. Fruit cutting, step-by-step.
7. Ice machines.
8. Drink sizes, presentation and types of drinks.
9. Bar measurements and mixing methods.
10. Calling order of drinks by cocktail staff.
11. Customer service tips.
12. Employment tips.
13. Private party bartending procedures.
14. Alcohol descriptions.

The professional bartending textbooks features what we believe are "America's 50 Most Popular Drinks". With these basic recipes, you can make practically any combination and number of drinks that are simply slight variations of the basic cocktail. Once you know the basic drink and preparation method, it's very simple to change one ingredient and have a different drink.

In our schools, we focus on teaching our graduates how make the basic drinks properly from memory. We don't think it's necessary to try to teach over 300 different drinks (many of which are outdated and seldom, if ever ordered) in a short one or two week course. We want our bartenders to be able to make the often-ordered drinks quickly, without looking them up in a "drink rolodex" or "flash cards".