Mixed drinks have made a dramatic comeback, but the patrons filling today's chic clubs and restaurants demand more than a bourbon and ginger ale. This guide walks amateurs through the basics of mixing well-made, interesting drinks, as well as showing more experienced bartenders attention-getting additions to their repertoire.

Former Hollywood bartender Adam Rocke translates his years of experience into easy-to-follow recipes. His introduction covers the basics: descriptions of utensils, bar measurements, glasses, mixers, and garnishes. Each recipe is precise and clear and even suggests the best glass in which to serve the drink. These are just a few of the 750 libations described:
-- Atomic Bodyslam -- vodka, gin, dark rum, blackberry brandy, and orange juice, shaken and strained over ice.
-- Baby Godzilla -- light rum, dark rum, and creme de noyaux, shaken and strained over ice.
-- Squashed Frog -- melon liqueur, vodka, creme de noyaux, orange juice, grenadine, and crushed cherries. Shake liquids with ice, strain, stir in cherries, and float grenadine on top.

A glossary describes all the various liquors and liqueurs, making this guide useful for every bar. Rocke completes the book with stories and anecdotes from his bartending days.