200 recipes for cocktails that use all manner of liqueurs, from old warhorses like Chartreuse and crème de cassis to newfangled gems like Nocino, a walnut liqueur, and PAMA, a pomegranate liqueur.

Liqueur-based cocktails--colorful, intensely flavored, made to balance and complement but not overwhelm fine spirits--are a hot trend, in stylish bars and among home mixologists alike. The drinks range from classic (such as the Violet Fizz) to ultra contemporary (such as Ginger Bliss, a decidedly twenty-first century concoction), with an emphasis throughout on neglected treasures and cutting-edge creations that do not appear in the standard bartending guides. Chapters are organized by flavor profile, along with a special chapter on vermouth-based drinks that go way beyond the Martini. The book includes lively, vivacious stories and side notes from Rathbun, along with loads of serious cocktail wisdom and lore that will appeal to newly minted cocktail enthusiasts as well as seasoned pros.