THERE'S A time and a place for enjoying the nuances of a fine wine, for sipping an expensive cognac. We appreciate that. But when it comes to celebrating, toasting, and just plain getting wasted, shots are definitely at the top of our list. Of course, our palates are unimpressed by the standard shooter of cheap vodka, flaming bit of lemon included or not. That's why we've begun consulting the newest addition to our cocktail library: Ben Reed's Shots (Ryland Peters & Small, 2007; $9.95), which finally gives the boozy gulps their due. Trust us, the author knows his liquor: Reed has worked at bars all over the world, written a "Barfly" column for the Saturday Times Magazine, and starred on BBC series Shaker Maker. The book - short and to the point, much like shots themselves - features more than 50 how-tos, divided into categories "Shaken," "Layered," and "Built & Straight Up," that are enhanced by William Lingwood's thirst-inducing photos. There are old standards - the Slippery Nipple and the Kamikaze, among them - but innovation also abounds. Try the deliciously fizzy Tequila Slammer (gold tequila and chilled Champagne), the surprisingly delightful Brain Hemorrhage (Baileys layered over peach schnapps with grenadine dribbled through), and the stomach-settling All Fall Down (gold tequila, dark rum, and Tia Maria). Needless to say, there's no sipping allowed. Find Shots locally on shelves at Barnes & Noble Booksellers (325 Harvard Street, Brookline, 617.232.0594).
