Food & Wine Cocktails 2005: The Best Drinks from America's Hottest Bars, Lounges and Restaurants

This book is perfect if your purpose is to serve guests the most up-to-date drinks. The authors explain how to "dress up a drink". For instance, there are techniques to chill a glass, rim the glass with condiments or flame twist a drink with fire. The volume is well researched and topical for today's times. Classic drinks are the Vanilla Pear Mimosa, Serendipity Champagne, Napier (with fennel syrup) and Champagne Mojito with mint leaves. The acquisition would be very helpful if you have been away from formal social scenes for a time and there is a need to update the repertoire of drinks which you can present to guests without too much preparation. This book would be a bartender's delight. It is clear, concise, cheap and colorful with each drink depicted in the preferred mode. Buy this book and you will impress the guests with a thoroughly up-to-date preparation of fine wine and liquor.