Mix Shake Stir, Danny Meyer's recently released book of cocktail recipes, contains a bunch of quasi-unattributed but helpful quotes from bartenders at Union Square Hospitality Group restaurants like Blue Smoke, The Modern, Eleven Madison Park, and Tabla. For example: "'Like a good cook, an experienced bartender tastes everything before serving it to guests. A cache of straws comes in handy!' — Union Square Bartender."

The lack of attribution is sort of a shame, really, because most of the 100-plus drink recipes in this book were either created or honed by experts like Junior Merino and Jim Meehan. Meyer himself, it should be noted, gets behind the bar on page 181 with a Bloody Mary-style drink that uses Texas Pete and olive brine (you can use leftover pickle juice if you want) called Dirty Pete.

Because there's typically one drink to a page and the recipes are simple—Eat Me Daily notes "rarely does a drink get more complicated than 'fill a cocktail shaker; shake; strain'"—the book is a good choice for the casual cocktail tinkerer looking to build on the basics found in books like Dale DeGroff's Essential Cocktail. Along the way you might try infusing gin with cilantro to make the cherry tomato-garnished martini served at The Modern, or learn that a drink called the Moon Walk (p. 32) made with Champagne, rose water, grapefruit and Grand Marnier was invented at London's Savoy Hotel in 1969 in commemoration of Apollo 11; moon landing conspiracy theorists can sip "The Hayride" (p. 170) instead. Nine variations on simple syrup, including a recipe for grenadine made with pomegranate juice and dried hibiscus flowers, are included, as well as a few serviceable snack-like recipes to accompany the drinks, like one for fried green olives. The recipe below, straight from the book, is for Blue Smoke's most popular cocktail. Any guesses?

Blood Orange Margarita
from Mix Shake Stir
For seven years running, this citrusy blend, juiced up with GranGala orange liqueur, has been Blue Smoke’s most popular cocktail.

1 lime wedge and coarse salt, preferable Maldon, for rim
2 oz tequila, preferably Sauza Hornitos
1 ½ oz fresh lime juice
¾ oz orange liqueur, preferably GranGala
½ oz Simple Syrup
¾ oz Blood Orange Puree, homemade* or purchased

1 lime wheel
1 blood orange wheel (optional)

Moisten the outside edge of a rocks glass with the lime wedge. Sprinkle a little salt on a small plate and dip the moistened rim in the salt to coat it lightly. Fill the glass and a cocktail shaker with ice. Add the tequila, lime juice, orange liqueur, simple syrup, and blood orange puree to the shaker and shake vigorously. Strain into the glass, garnish with the lime wheel and the blood orange wheel, if desired, and serve. Makes one drink.

* To make homemade blood orange puree, combine 4 peeled, seeded and segmented blood oranges with 1 tbs. of simple syrup and 1 tsp. fresh lemon juice in a blender or food processor and puree until smooth. Adjust sugar and lemon as you like it. Recipe makes approximately ¾ cup.

Reprinted with permission from Mix Shake Stir; published by Little, Brown and Company.