Ninety-five percent of the world's bourbon is produced in Kentucky. As America's native spirit enjoys booming popularity worldwide, award-winning bartender Joy Perrine and celebrated restaurant critic and drinks writer Susan Reigler return to offer new recipes that will delight both the cocktail novice and the seasoned connoisseur.

The useful bourbon glossary and bibliography will appeal to professional or at-home bartenders eager to experiment, invent, and savor their own recipes.