You’re standing in your kitchen. There’s a half-empty bottle of gin, a single lime that’s seen better days, and a dusty jar of maraschino cherries. You want a drink. Not just a "gin and juice" situation, but something that actually feels like a reward for surviving the week. Most people reach for their phones, get blinded by a million ads on a recipe blog, and give up. That’s exactly why the Shake It Up cocktail book exists.
It isn't some pretentious coffee table book filled with ingredients you have to forage from a Himalayan mountainside. Honestly, it’s a workhorse. Published by Publications International, Ltd., this book—officially titled Shake It Up: A Collection of 650+ Cocktails—has become a quiet staple in home bars across the country. It doesn’t try to be trendy. It just tries to make sure you don't screw up your Negroni.
What Makes This Specific Collection Different?
Most cocktail books fall into two traps. They are either too simple (here is how to pour rum into Coke) or way too "mixologist" (first, create a reduction of pine needles and unicorn tears). Shake It Up cocktail book hits that sweet spot right in the middle.
With over 650 recipes, it’s basically an encyclopedia. But it's organized in a way that actually makes sense when you're three drinks deep or just trying to find something to do with that weird bottle of Elderflower liqueur someone gave you for Christmas. It groups things by the "spirit" of the drink. You’ve got your classics, sure. Manhattans, Martinis, Old Fashioneds—the holy trinity of booze. But then it wanders into the weird stuff. Tropical drinks that require a tiny umbrella. Creamy dessert drinks that are basically milkshakes for adults.
The physical design matters here, too. A lot of versions of this book come with a spiral binding or a padded hardcover. If you’ve ever tried to keep a standard glue-bound book open while measuring out two ounces of rye, you know the struggle. It snaps shut. You lose your page. You get bitters on the spine. The Shake It Up cocktail book stays flat. It’s a small detail, but it’s the difference between a book you use and a book that gathers dust.
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Getting the Basics Right (Without the Snobbery)
If you’re new to this, the introductory sections are a godsend. It breaks down the gear. You don't need a $200 Japanese mixing spoon. You need a shaker, a jigger, and a strainer.
The book explains the "why" behind the "how." Why do we shake some drinks and stir others? Basically, if it has juice, dairy, or egg whites, you shake it. You’re trying to emulsify and aerate. If it’s just spirits—like a Manhattan—you stir. You want it crystal clear and silky, not cloudy with tiny ice shards.
The Essential Bar Kit According to the Pros
- A Boston Shaker: Two tins are better than a cobbler shaker with a built-in strainer. They don’t freeze shut as easily.
- Glassware: You really only need three types. A tall glass (Highball), a short glass (Rocks), and something with a stem (Coupe or Martini).
- The Ingredients: Fresh citrus is non-negotiable. If you use the plastic lime squeeze bottle, the book can't save you.
The Recipes That Actually Work
I’ve seen plenty of books where the ratios are just... off. Too much vermouth, not enough bite. In the Shake It Up cocktail book, the editors seem to have stuck to the "Golden Ratio."
Take the Sidecar. It’s a temperamental drink. If you get it wrong, it’s a sour mess. This collection keeps the balance between the cognac, the Cointreau, and the lemon juice exactly where it should be.
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And let’s talk about the "Blue" drinks. You know the ones. Electric Blue Hawaiians and Long Island Iced Teas. A lot of "serious" bar books act like these don't exist. They’re too cool for Blue Curacao. This book doesn't judge. It recognizes that sometimes, you're having a pool party and you want something that looks like Windex but tastes like a vacation.
Beyond the Booze: Mocktails and More
One of the more surprising things about the Shake It Up cocktail book is its inclusion of non-alcoholic options. We're living in the era of the "Sober Curious" movement, and having a section that isn't just "orange juice in a fancy glass" is huge.
It treats mocktails with the same respect as a stiff drink. It uses shrubs, syrups, and herbs to create complexity. It’s great for hosting. You can serve your pregnant friend or your designated driver something that feels like a craft cocktail without the Tuesday morning headache.
Why Print Still Beats Digital for Drinkers
Search engines are great, but they suck for browsing. When you search "vodka drink" on your phone, you get the top-ranked SEO results. Usually, it's the same five drinks.
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Flipping through the Shake It Up cocktail book is a totally different experience. You stumble upon things. You see a recipe for a "Between the Sheets" or a "Pink Lady" and realize you actually have all those ingredients. It encourages experimentation in a way that a search bar never will. Plus, there’s something tactile about it. It’s part of the ritual. You pick the book, you find the page, you set the vibe.
Addressing the Critics
Is it perfect? Nothing is. Some of the older editions have photography that feels a bit "1990s catering menu." The lighting is a bit harsh, and the garnishes are sometimes a little excessive.
Also, with 650 recipes, there is inevitably some filler. Do you really need twelve slightly different versions of a Margarita? Maybe not. But the variety means you’re never bored. It’s better to have too many options than to be looking for a specific classic and find it missing.
How to Actually Use This Book to Improve Your Skills
If you just bought it, don't just let it sit there.
- Master the Big Five: Learn the Old Fashioned, the Martini, the Daiquiri (the real one, not the frozen slushie), the Sidecar, and the Manhattan. If you can make these, you can make 90% of the drinks in the book.
- Batch Your Syrups: The book calls for simple syrup constantly. Don't buy it. It’s literally sugar and water. Make a cup of it, stick it in the fridge, and it'll last weeks.
- Ice Matters: This is the one thing no book emphasizes enough. Use big ice for sipping drinks and small ice for shaking. It changes the dilution rate.
The Shake It Up cocktail book isn't trying to change the world. It’s trying to make your Friday night a little bit better. It’s reliable, it’s vast, and it’s surprisingly humble. In a world of "influencer" bartenders and $25 cocktails at hotel bars, having a dependable guide in your own kitchen is worth its weight in gold—or at least in high-quality bourbon.
Actionable Next Steps
To get the most out of your cocktail journey, start by auditing your current liquor cabinet against the "Classics" section of the book. Pick one base spirit—like Gin or Bourbon—and commit to making three different recipes from the book using only that spirit over the next month. This builds your "palate memory" and helps you understand how different modifiers like bitters or vermouth change the profile of a drink. Finally, invest in a set of glass bitters bottles; the "dashes" in these recipes are much more consistent when you aren't fighting with the plastic restrictor on a standard grocery store bottle.