cktail books because the emphasis is on teaching how to design cocktails of any type: A revolutionary system that was developed over 15 years with professional experience as bartender and owner of one of the most prestigious cocktail bars in Scandinavia.

Told with humorous stories, this is a fun read as well as being illustrated with more than 140 recipes never before published-plus another 40 recipes for liqueurs and cordials that can be made easily at home without distillation or any special equipment using a new approach.

Also worth noting for Tiki enthusiasts, a blend of available rums that match the taste of a rare authentic sample of the Wray & Nephew 17 Year rum used by Trader Vic in his original Mai Tai. The 40 homemade liqueurs in this book provides the reader with an original "chemistry set" to explore new flavors, without having to invest thousands in countless bottles of exotic spirits that may only be used once or twice (which is a problem with many other cocktail books today). Whether you are a home cocktail enthusiast looking to step up your knowledge, or a seasoned professional, you are sure to find new information and ideas here that don't exist anywhere else. Not to mention many interesting historical notes and tales from his family's century in the liquor industry, going all the way back to the days of Prohibition.