Chef‑owner Nelson German of Oakland’s alaMar Kitchen & Bar and the Afro‑Latino lounge Sobre Mesa released a cocktail cookbook titled Caribbean Cocktails: Drinks and Bites from the Afro‑Latino Diaspora on June 6, 2026. Priced at $24 and published by Ten Speed Press,the volume gathers recipes he created after stepping behind a bar for the first time eight years ago.

The $24 Ten Speed Press debut highlights Afro‑Latino flavors

German’s book, priced at $24, is more than a collection of drinks;it is a culinary narrative that intertwines his Dominican and African‑American heritage. according to the publisher, the recipes pair classic Caribbean spirits with modern techniques, reflecting the chef’s dual cultural background... The launch event at Sobre Mesa featured signature “Nelsons” cocktails , black‑bean hummus, and plantain salsa, underscoring the book’s food‑and‑drink synergy.

Eight years behind the bar since a 2018 First Friday

German first tried bartending during a First Friday gathering in Oakland in 2018, a moment he describes as “nerve‑wracking” but ultimately transformative. He spent the next year studying cocktail craft through books, the internet, and mentorship from veteran bartenders of color. As he told Headlines Orbit, “I fell in love with it… it was like cooking, but with liquids.” This rapid immersion explains why the cookbook focuses exclusively on cocktails rather than his three‑decade kitchen career.

Launch party on June 6, 2026 showcases community collaboration

The book’s release party on Saturday, June 6, 2026, at Sobre Mesa brought together chefs, bartenders, and guests to taste the new recipes. Bartender Anissa Kiyenba created a drink named “Nelsons” in honor of German, while co‑author Andrea Lawson Gray helped curate the menu. Photographs from the event show copies of the book on tables and a spread of Caribbean‑inspired bites, reinforcing the collaborative spirit German emphasizes.

Afro‑Latino heritage as a market catalyst

German notes that Caribbean culture, especially Afro‑Latino identities, is gaining mainstream attention. He argues that his cookbook arrives at a “right timing” for celebrating under‑represented communities such as Puerto Ricans, Dominicans, and Cubans. The trend mirrors a broader culinary shift toward diaspora‑focused storytelling, a movement that publishers are increasingly courting.

Which bartenders of color shaped the recipes?

German credits conversations with seasoned bartenders of color for deepening his respect for the craft, yet he does not name specific mentors . The lack of named influences leaves a gap in understanding how those relationships translated into particular cocktail techniques or flavor pairings. As the book does not list these mentors, readers are left to wonder which voices behind the bar contributed to the final selection.

According to the source, German’s dual role as chef and bartender forces him to juggle “plumber, electrician, and sometimes a bartender” duties, a reality that informs the book’s practical, kitchen‑friendly approach. the blend of culinary science and mixology makes the volume a useful guide for both professional chefs and home enthusiasts seeking authentic Afro‑Latino drinks.