In the introduction to his book on cocktails, aptly titled Happy Hours, Bhaichand Patel, 73, a flamboyant connoisseur of liqueurs and liquor, bluntly states that his cocktails are better than those of most professional bartenders in India. The lofty claim, however, might just be true. After all, where in India could you find a bartender who’s had the opportunity to shake cocktails in Fiji and Jerusalem or pick up tips from the trendiest nightspots in New York?

After a lifetime of sampling liquor from obscure corners of the world, Patel decided to document his years of happy research. The result is 650 cocktail recipes, not original, but modified as per Patel’s taste. “In my Bloody Mary, I like a dash of horseradish,” says Patel in his elegant home in Sujan Singh Park, “Making a dry martini is the hardest, the proportions must be exact.” Happy Hours (Rs 499, Penguin) is a good book for a novice to follow, since the recipes seem remarkably easy, even if some of the condiments sound Greek. One section is dedicated to glasses of various sizes. A brief history of popular spirits follows, with some bar jokes scattered across the chapters. Patel also offers some wisdom for entertaining. “It’s your generosity of spirit that ensures the success of a party, not the brand of alcohol you serve,” he smiles. Cheers to that.