Cocktail originated as a fashion phenomenon, but very quickly acquired a different status. Today it can be tasted both in specialized bars and on the terraces of cafes and even at the tables of some restaurants. Moreover, the cocktail is increasingly invading our home. Both neophytes and amateurs no longer hesitate to offer it to their guests as an aperitif. Nevertheless, in order to make a good cocktail, you need to enlist the right recipes, master simple but effective techniques, know which ingredients to use. There are many questions that we can ask ourselves before we start practicing. And the answers to many of them are in this book. It is intended both for beginners who wish to "know," but not particularly overload themselves, and for experienced amateurs who will find tips and topics for reflection in order to move forward in the practice of creating cocktails.