{"id":369363,"date":"2026-06-21T18:23:23","date_gmt":"2026-06-21T18:23:23","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ca\/369363\/"},"modified":"2026-06-21T18:23:23","modified_gmt":"2026-06-21T18:23:23","slug":"an-unexpected-bartender-stint-sparked-nelson-germans-cocktail-craze-and-new-book","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ca\/369363\/","title":{"rendered":"An unexpected bartender stint sparked Nelson German\u2019s cocktail craze and new book"},"content":{"rendered":"

When is a cookbook more than a cookbook? When it includes stories, childhood memories and a combination of flavors folded into the history of the peoples and culture of the Caribbean.\u00a0<\/p>\n

That\u2019s what the owner of Oakland\u2019s alaMar and Sobre Mesa, Nelson German, has done along with culinary anthropologist and chef Andr\u00e9a Lawson Gray in the new book \u201cCaribbean Cocktails: Drinks and Bites from the Afro-Latino Diaspora<\/a>,\u201d released June 2. Each recipe comes with a side of story and a few tidbits about preparation.<\/p>\n

German, who is also a Top Chef alum and co-owner of San Francisco\u2019s Meski, attributes his fascination with cocktails to an unexpected stint behind the bar several years ago. He was pressed into service and found he enjoyed the art of mixing cocktails (even under pressure), which inspired him to create many of the drinks that appear in the book.<\/p>\n

There are more than 40 drink recipes, along with 25 low-alcohol recipes, a number of non-alcoholic versions of Caribbean-inspired cocktails and recipes for preparing easy-to-make \u201cbites,\u201d which German said is rare for a cocktail book. But beyond recipes, the book is full of cultural connections, family history, and love \u2014 for family, community, fellow bartenders, and chefs, reflecting the cultures that have influenced German in his culinary career.<\/p>\n

\"\"\u201cCaribbean Cocktails,\u201d released on June 2 from Ten Speed Press, includes small bites recipes, like Afro-Cuban mojo olives with peanuts, in addition to numerous drink recipes. Credit: Risa Nye for East Bay Nosh<\/p>\n

Whether you are experienced in mixing drinks or a complete novice, this book is designed for use at home, with entertaining in mind. If you are not familiar with bar equipment and aren\u2019t sure what drinks to serve in which glasses, it\u2019s all spelled out in German\u2019s book. You will become familiar with the different types of rum, where they come from, how they\u2019re made and some history about the relationship of the slave trade and the introduction of rum to the Caribbean Islands and beyond. He references the influences of the indigenous Ta\u00edno people who once inhabited Hispaniola, as well as West Africans and the Spanish. \u201cIn the culinary world today,\u201d he said, \u201ca lot of us now as chefs can honor where we came from and not be ashamed of it. We make food that makes us the happiest.\u201d<\/p>\n

Once he decided to create \u201cCaribbean Cocktails,\u201d the process took about three years.\u00a0<\/p>\n

\u201cIt was a long time coming and was originally going to just be a cookbook,\u201d he said.<\/p>\n

Fellow chef and good friend Tanya Holland introduced German to his co-author, Gray,\u00a0 who most recently co-authored the 2025 James Beard Award-winning \u201cConvivir: Modern Mexican Cooking in California\u2019s Wine Country.\u201d Gray, who has experience as a chef, writer, food historian, photo director, and researcher, marveled at how well the project came together. She dug deep into the history and traveled to the Dominican Republic for the book. As she worked on her first cocktail book, she told Nosh, she \u201cbegan to understand that the way people build cocktails is the same way people build food \u2026 all the pieces came together in the way I had envisioned.\u201d\u00a0<\/p>\n

One of German\u2019s favorite drink recipes in \u201cCaribbean Cocktails,\u201d a Dominican staple called To Die Dreaming (morir so\u00f1ando), is also on the alaMar menu. It is described as \u201ca creamy, citrus-kissed refreshment \u2014 sort of like an orange creamsicle in a glass \u2014 that evokes childhood memories and family gatherings \u2026 it captures the almost dreamy balance of rich dairy and bright citrus \u2014 the ingredients that, when mixed correctly, achieve a near-magical harmony.\u201d\u00a0 Having enjoyed one of these flavorful libations, I concur with this assessment. I also found the small bite recipes easy to prepare. One can make the pl\u00e1tanos al ron (coconut rum-caramelized sweet plantains) and the Afro-Cuban mojo olives with peanuts in about an hour.<\/p>\n

\"\"The cocktail Morir So\u00f1ando (To Die Dreaming) is featured both in \u201cCaribbean Cocktail\u201d and on the alaMar menu in Oakland. Credit: alaMar<\/p>\n

One of his cocktails that features guava (\u201cI love guava!\u201d) reminds German of being a kid and \u201cgoing to the bottega and getting softbread filled with guava paste and chocolate.\u201d\u00a0<\/p>\n

As the book tells us, \u201cIn the Dominican Republic, guavaberry is not just a flavor\u2014it\u2019s a connection to heritage, a taste of home, and a melody that carries the rhythm of the island\u2019s soul.\u201d<\/p>\n

Friends and family, and one professional chef, taste-tested the drinks, German said. Several \u201cguest bartenders\u201d also contributed cocktail recipes. \u201cIt was important to have the recipes tested at home, so they would be easily accessible and super simple. They\u2019re made for the home cook or bartender\u2026 not just made for chefs, but for everyone.\u201d<\/p>\n

The book is divided into six chapters, grouped by flavor family: \u201cC\u00e1lido, Tibio y Dulce\u201d (Warm and Sweet), \u201cFlores, Frutas y Hierbas\u201d (Floral, Fruity and Herbal), \u201cAgria\u201d (Sour and Bitter), \u201cPicoso\u201d (Spicy), and \u201cSalado y Ahumado\u201d (Salty and Smoky). For example, the warm and sweet flavor family includes allspice, cardamom, cinnamon, coconut, cloves, cumin and ginger, while the sour and bitter family includes beer, sour beer, bitters, citrus peel, pomegranate molasses and\u00a0 tamarind. Cocktails and paired bites reflect the same family traits and tastes.<\/p>\n

One to try from the \u201cC\u00e1lido, Tibio y Dulce\u201d chapter: the Santa Rosa, made with spiced rum, Sorel Liqueur, chocolate syrup, marshmallow syrup, Amarula, and Old Man Guavaberry Rum Liqueur. Create your own Mamajuana (\u201cknown as a cure for just about everything\u201d) with Dominican rum, red wine, honey, tree bark, warm herbs, and spices. And from the \u201cAgria\u201d chapter, The Latinidad is Libre: made with white rum, coconut water, lime juice, hibiscus syrup, mauby syrup (with suggested substitutes), and sour beer.<\/p>\n

As a chef, German wants to share stories about his Dominican and African heritage. He also wants users of his cookbook to create their own Caribbean-themed parties at home, and \u201cimpress their friends in a super simple way.\u201d Serving drinks to a crowd is the reason he has included instructions for \u201cbatching\u201d a number (but not all) of the cocktails in his book. Some recipes that feature citrus, eggs or cream, for example, would not keep well if made ahead of time. Use the batching method to free yourself from the kitchen, making drinks ahead so you can mingle with guests and enjoy your party.<\/p>\n

German wanted to keep the book \u201clively and positive.\u201d His outlook represents the positivity with which his culture sees life. As a kid growing up in New York\u2019s Washington Heights, he said, \u201cFor us, no matter what you have in life, you still live life to the fullest.\u201d<\/p>\n

\u201cCaribbean Cocktails\u201d is published by Berkeley-based Ten Speed Press. Photographs by Eduardo Gonzales and vibrant illustrations by Fanesha Fabre (an Afro-Dominican artist Gray found) add to the beauty and visual appeal of the book.<\/p>\n

However, if you crave the recipe for braised oxtail, alaMar\u2019s signature dish, German said, \u201cYou\u2019ll have to wait for the next cookbook.\u201d\u00a0<\/p>\n

\t\t\t\t\tRelated stories<\/p>\n

\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\"\u2018Gooooool\u2019:\t\t\t\t\t\t\t\t\t\t\t\t<\/a><\/p>\n

\t\t\t\t\t\t\u2018Gooooool\u2019: 29 bars, restaurants and other venues to watch the World Cup around the East Bay<\/a>\t\t\t\t\t\t\t\t\t\t<\/p>\n

\n\t\t\t\t\tJune 11, 2026June 12, 2026, 12:22 p.m.\t\t\t\t<\/p>\n

\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\"Gwyneth\u2019s\t\t\t\t\t\t\t\t\t\t\t\t<\/a><\/p>\n

\t\t\t\t\t\tGwyneth\u2019s goop launches \u2018Berkeley\u2019 location in Oakland, and a crossing-the-bridge noodles specialist comes to town<\/a>\t\t\t\t\t\t\t\t\t\t<\/p>\n

\n\t\t\t\t\tJune 9, 2026June 9, 2026, 12:08 p.m.\t\t\t\t<\/p>\n

\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\"Xocolate\t\t\t\t\t\t\t\t\t\t\t\t<\/a><\/p>\n

\t\t\t\t\t\tXocolate announces final day, plus Milyar, 84 Viet, and Malibu\u2019s Burgers close<\/a>\t\t\t\t\t\t\t\t\t\t<\/p>\n

\n\t\t\t\t\tJune 12, 2026\t\t\t\t<\/p>\n

“*” indicates required fields<\/p>\n","protected":false},"excerpt":{"rendered":"When is a cookbook more than a cookbook? When it includes stories, childhood memories and a combination of…\n","protected":false},"author":2,"featured_media":369364,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[34],"tags":[416,143,145,144,2593],"class_list":["post-369363","post","type-post","status-publish","format-standard","has-post-thumbnail","category-oakland","tag-cocktails","tag-oakland","tag-oakland-headlines","tag-oakland-news","tag-oakland-restaurants-and-bars"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/369363","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/comments?post=369363"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/369363\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media\/369364"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media?parent=369363"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/categories?post=369363"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/tags?post=369363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}