'Mix Shake Stir'
Recipes from Danny Meyer's Acclaimed New York City Restaurants
Photos by Jo Franco
Little, Brown and Company -- 2009
Buy it on Amazon

A great cocktail can transform any gathering; menus can even be formed around them. Danny Meyer, one of the country's most outstanding restaurateurs, has finally released the recipes to his restaurants' most infamous cocktails. According to one of his bartenders from Blue Smoke, "a really great cocktail doesn't need a lot of ingredients, just a combination of tastes that balances the drinks." By the time readers are done flipping through this book, they will be inspired to pick up a shaker and create something they will truly be proud of.

Along with uncomplicated cocktail recipes, Meyer also includes recipes for bar fare such as Dried Cherry, Bacon and Pecan Mix, Thai Trail Mix and Blue Smoke Deviled Eggs; tips for rimming a glass with salt and sugar; and instructions for how to create an elegant garnish.

Cocktails are broken down into several sections: Favorite Classics, New Classics, Inspired Flavors, Elegant Sips and Casual Libations. While the cocktails in these sections are laid out clearly, it might have been easier to separate them by restaurant; fans of Meyer's restaurants would be able to find their favorites a lot more easily.

See what we tested and whether the book's worth buying after the jump.

Takeaway tips: A great cocktail is not one made from "pre-made" mojitos or margarita mixes. It's made from a combination of seasonal ingredients, technique, passion and an understanding of layering flavors. Even the ice, which to some may be a small player, can actually make or break a cocktail. According to one Union Square Cafe bartender, "With cocktails, the best investment can be a $3 bag of ice. Use it for mixing and chilling, then use your home ice to fill the glasses." It's also important to consider the size of the ice cube: "Larger cubes melt more slowly, preserving the flavors of the cocktail longer." A complete set of bar tools will also make the process easier. According to 'Mix Shake Stir,' the essential bar tools include a juicer, jigger, muddler, bar spoon, strainer and shaker.

Quality of pictures: Jaw-dropping photos of one cocktail after another just may have you running to your nearest Crate & Barrel or Williams-Sonoma to pick up bar tools, a new shaker and even glassware. A pure focus on the fresh ingredients, edible garnishes and stunning glasses keep each page looking different from the one before it.

We tested: Kachumber Kooler (Tabla) and Dirty Pete (Blue Smoke)

Already knowing how each of these cocktails should taste (they're favorites of ours), we felt it was best to try cocktails whose outcome we knew in order to test the accuracy of the book and ease of the recipes.

The Kachumber Kooler, a drink comprised of English cucumber, green chile, fresh cilantro, lime juice, simple syrup and gin, was inspired by a chopped salad commonly found in India. A quick muddle of the cucumber, chile and cilantro release aromatic oils and flavors that saturate the gin, creating a distinctive and addictive cocktail that pairs well with naan (leavened, oven-baked flatbread) and grilled shrimp.

Just like Texas, the Dirty Pete packs a big punch with in-your-face flavors like Texas Pete hot-pepper sauce and pickled jalapenos. A dirty martini with a kick, this cocktail is finished with Spanish Queen olives and vodka. The vodka, olive brine (from the Spanish olives) and hot pepper sauce take a dive into the cocktail shaker with ice. After several vigorous shakes, it's all strained into a glass. Simple and satisfying, this drink will have you craving a side of Blue Smoke pulled pork.

Worth the investment: No doubt. Even if you've never been to one of Danny Meyer's restaurants, anyone who appreciates a good cocktail will find something of interest in this book -- there's a cocktail for every palette.