Edible Cocktails: From Garden to Glass - Seasonal Cocktails with a Fresh Twist
Language: English
Pages: 224
ISBN: 1440529728
Format: PDF / Kindle (mobi) / ePub
Cocktails good enough to eat!
Your favorite food is fresh, local, and homemade—and now your cocktails can be, too!
Whether you're plucking fresh mint from your own garden or buying buckets of juicy blackberries from the farmers' market, taking these inspiring ingredients from garden to glass is what Edible Cocktails is all about. And mixing unique, delicious drinks like a Lavender Gin Sour or a Basil Grass Lemon Drop is easier than you think. Just try the following:
- Plant your own "cocktail garden"
- Utilize seasonal, fresh farmers' market finds or pluck tasty treasures in the wild
- Infuse spirits and make homemade liqueurs
- Create homemade syrups, purees, and jams
- Use eggs, dairy, and even meat in your cocktail for modern mixology explorations
With full-color photographs and more than 100 cocktail recipes, you'll be infusing your life—and your cocktails!&151;with wholesome and homegrown ingredients in no time.
Best Wines in the Supermarket 2013
The Homebrewer's Handbook: An Illustrated Beginner's Guide
Under the Table: A Dorothy Parker Cocktail Guide
lightly press until it crumbles. Top with sparkling wine or real French champagne. { Whiskey Bellini } The Bellini is a classic cocktail made from peach purée and sparkling wine. This recipe takes it one step further by adding a bit of bourbon to the mix (whiskey and peaches are amazing together). This feminine drink is fruity enough for a lady but strong enough for a woman! ¾ ounce bourbon whiskey ¾ ounce Peach Purée (Chapter 4) 3 ounces sparkling wine ¼ ounce peach brandy or liqueur
ICE CUBE TRAYS: Ice is integral to a quality cocktail, whether you’re shaking, stirring, or serving a drink on the rocks. Buy ice cube trays with the largest openings you can find; these trays will produce large, solid ice cubes that are best both for shaking cocktails and for cooling drinks because they melt more slowly, thereby watering down the drink less quickly. For the same reason, margarine tubs, muffin tins, and other larger-than-usual ice cube molds are also helpful if you are making
The natural sweetness of fruit juices makes them idea for syrup bases. As you’re cooking, keep in mind that the amount of sugar used to create these syrups can also be reduced slightly if you’re using very sweet or very ripe, freshly juiced fruits. Tart fruit juices could require a bit more sugar. Adjusting these syrup recipes to your own taste buds is entirely acceptable when it comes to experimenting with flavor and balance. { Cherry-Cinnamon Syrup } This fruit and spice combination is
Orange-Coffee Liqueur } This wonderful stand-alone liqueur is also gorgeous when mixed into a dessert-style cocktail, drizzled over ice cream, or mixed with hot coffee on a chilly night. Serve it in a pretty glass with a splash of cream for a luscious late-night treat. 1 large, ripe orange 2 cups white granulated sugar 2 cups raw sugar 3 cups water 1½ cups freshly brewed espresso 4 cups vodka ½ cup brandy 1 vanilla bean Scrub the orange with a vegetable brush so that the skin is
cocktails. Advocaat is a treat on its own and also a rich ingredient to add to cocktails. 10 egg yolks ½ teaspoon salt 1½ cups sugar ¼ cup cream 2 teaspoons vanilla extract 1½ cups brandewijn Dutch brandy (or substitute other kinds of brandy) Beat all ingredients, except brandy, together. Once thick, slowly add brandy while continuing to blend on low speed. When all brandy has been added and mixture is completely combined, slowly heat, whisking constantly. Do not let boil. When mixture