Cocktails Are Back and their new incarnations make more sophisticated sipping than ever before. These updated classics from the country s most popular chefs and bartenders are simple to concoct yet complex in character and flavor. Here s how to stir up new, exciting tastes with finesse. Cheers! White Peach Sangria and Pomegranate Sangria --chef Bobby Flay The Cajun Martini --chef Paul Prudhomme The Citrus Cooler --Paul Bolles-Beaven, Union Square Cafe The Rumbo Jam --Katy Keck, New World Grill “…Presents scores of the newest examples of the high-octane art…Every creation is temptingly photographed.  Sip with extreme caution!…”(County Life Sussex, April 2003) Raise your glass to the resurgence of the cocktail! It?s not just Martinis and Manhattans that have come back into style?today?s drinks of choice are twists on the classics. Highball, old-fashioned, and stemmed glasses are the settings of brightly colored beverages that explode with flavor and sometimes carry an element of surprise?like a chocolate kiss at the bottom of your glass. Gary Regan and Mardee Haidin Regan, the cocktail experts, bring us up to date with New Classic Cocktails. And they don?t stop at the recipes?the book sets the record straight as to when and where the drinks were invented and what inspired their origination. The authentic recipes allow you to recreate the exact drinks that are being concocted behind the bars at famous restaurants and cocktail lounges across the country. New Classic Cocktails details 50 drinks?such as the Cosmopolitan, the Metropolitan, and the International?that garnered an avid following at bars and restaurants nationwide. Though only time will tell whether or not they attain true "classic" status, many of these modern masterpieces share the qualities of the classics, such as the famous "shaken, not stirred" Martini. Simple in design, yet complex in character and flavor, they?ve caught on in a big way. The recent explosion of new drinks has been spurred in part by the abundance of new alcohol products on the market?flavored vodka and schnapps, spiced rums, and a wide variety of new spirits of every hue. Add to that the innovative mixers now available?from subtly flavored mineral waters to strawberry-kiwi fruit juices and even neon-bright syrups?and you have quite a flavorful and colorful palette from which to create these masterpieces. New Classic Cocktails includes firsthand interviews with bartenders and chefs across the country who recount the stories behind the creation of each drink. In addition, each recipe is accompanied by a striking full-color photo, capturing the playful mood of these captivating cocktails. So relax, pour yourself a new classic cocktail, and enjoy it as you read about its history. Cheers! Cocktails Are Back and their new incarnations make more sophisticated sipping than ever before. These updated classics from the country?s most popular chefs and bartenders are simple to concoct yet complex in character and flavor. Here?s how to stir up new, exciting tastes with finesse. Cheers! White Peach Sangria and Pomegranate Sangria chef Bobby Flay The Cajun Martini chef Paul Prudhomme The Citrus Cooler Paul Bolles-Beaven, Union Square Caf? The Rumbo Jam Katy Keck, New World Grill MARDEE HAIDIN REGAN is the president of Reganomics, Inc., a wine and spirits editorial and consulting company, and the co-producer of the Ardent Spirits eLetter and Ardentspirits.com website. She has cowritten five spirits books, including The Book of Bourbon and Other Fine American Whiskeys, which was nominated for a Julia Child Cookbook Award. GARY REGANis the co-producer of the ArdentSpirits.com web site and newsletter, and the coauthor of The Book of Bourbon and Other Fine American Whiskeys, which was nominated for a Julia Child Cookbook Award.