Wondering what to pour at your holiday party? You may want to consult “Cocktails in New York” (Rizzoli, 256 pages, $29.95), a new book by New York Sun restaurant critic Anthony Giglio.

“New York bartenders are always on the cutting edge, and that’s why cocktail crazes always begin here,” Mr. Giglio writes in his introduction. Accordingly, Mr. Giglio has culled signature cocktail recipes from 100 of New York’s restaurants, bars, and lounges.

The book, which was produced by NYC & Company, the city’s tourism organization, offers recipes and mixing tips for drinks ranging from the classic to the wildly creative. The first chapter, “Proven Classics,” includes drinks such as the Four Seasons’ Classic Martini and Monkey Bar’s Manhattan. The next section, “New Standards,” addresses the cocktails that have become regular orders in the city’s bars – mojitos, caipirinhas, apple martinis. In subsequent chapters, Mr. Giglio offers the inventions of the city’s newest generation of mixologists – the Cherry Smash, created by Julie Reiner at the Flatiron Lounge, which includes brandied cherries and the cherry liqueur Edelkirsch; the Moroccan Martini made by Abdul Tabini at the Odeon with fresh mint; and the Convent in Chile, created by Town’s Albert Trummer, which incorporates kumquats and Charbay Blood Orange Vodka in its recipe.

Throughout the book, Mr. Giglio offers histories of the establishments he describes, the stories behind different cocktails, biographies of some of the city’s best bartenders, and tips from top mixologists. He also includes lists of essential tools and ingredients for the home bar and sources for acquiring some of the cocktail products and ingredients in the book.

The book may inspire you to pay a visit to a few New York City bars you haven’t tried before, or to expand your own cocktail-mixing repertoire.

Stone Rose Cocktail
Served at the Stone Rose Lounge
10 Columbus Circle, 4th Floor 212-823-9769

1 1 /2 ounces Woodford Reserve
1 /2 ounce Grand Marnier
1 ounce white cranberry juice
Splash of fresh sour mix (see recipe)
Splash of simple syrup (see recipe)
1 maraschino cherry

1. In a cocktail shaker, combine all the ingredients except the cherry.
2. Add ice, cover, and shake vigorously.
3. Strain into a chilled cocktail glass.
4. Garnish with the cherry.

FOR SIMPLE SYRUP
Combine equal amounts of sugar and water in a small saucepan and bring to a boil while stirring. Reduce heat and continue serving until sugar dissolves. Let cool and transfer to a clean, airtight jar. This keeps in the refrigerator indefinitely.

FOR SOUR MIX
Prepare simple syrup, as above. While the syrup is still hot, add one equal part each lemon and lime juice. Stir until dissolved. This keeps for several months in the refrigerator.

Red Cat Dark ‘ n Stormy

Served at the Red Cat
227 Tenth Ave., 212-242-1122

2 ounces Gosling’s Black Seal Rum
1 tablespoon fresh ginger juice
1pinch ground Szechuan peppercorns (regular black peppercorns may be substituted)
6 ounces ginger beer
1 lemon wheel

1. In an ice-filled cocktail shaker, combine the rum, ginger juice, Szechuan pepper, and lime juice, adjusting pepper and lime to taste.
2. Cover and shake thoroughly.
3. Strain into a double rocks glass filled with ice.
4. Top with the ginger beer. Garnish with the lemon wheel.