When Maggie Hoffman first got into cocktails, she lived in a 450-square-foot apartment on St. Marks Place, and the bookshelves were largely taken up by bottle after bottle of expensive booze she only used once.

“It was not a workable situation,” says the San Francisco-based writer. That predicament inspired “The One-Bottle Cocktail” (Ten Speed), her new recipe book dedicated to making simple drinks that don’t require you to shell out for multiple spirits and obscure liqueurs. Working with notable bartenders from across the country, Hoffman has found ways to craft delicious, complex drinks that use only one spirit.

“If you love the cocktails you’ve had at bars and restaurants but don’t have extra room in your apartment for a ton of esoteric bottles, this is for you,” she writes of the cocktail by bartender Jason Saura.

Here, she shares a recipe for a spiked cream soda. “Spicy rye (a high-proof one like Rittenhouse is great here) and hot ginger blasts through the soda’s sugar, leaving you with a brighter, hotter, more exciting version of the nostalgic drink,” she writes.

4 quarter-size slices peeled fresh ginger
½ oz. fresh lemon juice
2 ozs. of rye
4 ozs. of cream soda
2 lemon wheels

Muddle ginger and lemon juice in a cocktail shaker. Add rye, fill with ice and shake about 15 seconds. Strain into a glass and pour cream soda down the side of the glass. Stir gently and garnish with a lemon wheel. Makes one drink.