Maggie Hoffman

Anyone who can make dinner can make killer cocktails — drinks as good as the ones served in fancy bars. You might not have a hand-carved Japanese stirring glass or gleaming crystal-clear ice spears, but you have plenty of tricks up your sleeve (and in your pantry). Writing my first book, The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit, convinced me of this truth more than ever: It doesn’t take a well-stocked bar to make a great drink.