Bhaichand Patel owes his book, Happy Hours, to the columns he used to write for a leading daily a couple of years ago.
"Twenty-five per cent of my book is a revised version of my columns," he says.
Happy Hours is handy for the newbie as well as the seasoned bartender, besides those who enjoy party hopping and entertaining at home.
A quick run through the book reveals the regular fare - bar basics like stocking the bar, bar equipment, glasses, garnishes, how to measure, shake, stir and blend, different kinds of liquers and wines, easy recipes for cocktails -frozen and hot, and mocktails.
It's in the name Blushing Pina Colada, a blend of ripe bananas, pineapple, pineapple juice, strawberry ice cream and cherry, sounds interesting.
Some cocktails have quirky names - Kiss and Tell, Kiss in the Dark, Hole-in-One, Gin-and-Sin, Gin-and-It, Hustler, Between-The-Sheets and Pink Pussycat.
There are hangover cures - Morning Fizzle, Gin Bracer and Polynesian Pick-Me-Up. Prairie Oyster is said to be the oldest and most stunning of all morning-after drinks, which has to be swallowed in one long, determined gulp.
Patel's favourite recipes from the book are Bloody Mary, Singapore Sling, Mai Tai and Margarita. "My Bloody Mary is unusual. It has sherry and horseraddish sauce. I've perfected the recipe and it's the best."
Although Patel loves to make cocktails, he indulges in them only once in a while. Otherwise, scotch whisky on the rocks is his favourite evening drink.
60 ml gin
30 ml Benedicitine
30 ml cherry flavoured liquer
Juice of one lemon
1 tsp sugar
Several dashes of Angoustura bitters
Slice of lemon
Mix gin, lemon juice, sugar and Angoustura bitters in a highball glass. Add crushed ice. Add the two liquers, fill with soda and stir. Garnish with a slice of lemon.