Shake, Stir, Pour-Fresh Homegrown Cocktails: Make Syrups, Mixers, Infused Spirits, and Bitters with Farm-Fresh Ingredients-50 Original Recipes
Katie Loeb, Jose Garces
Language: English
Pages: 379
ISBN: 2:00242027
Format: PDF / Kindle (mobi) / ePub
Create Your Own Fresh, Homegrown Cocktails!
Pure, intense, and flavorful—homemade cocktails are best straight from the source. Start in your garden or local market and create an in-season, made-from-scratch cocktail to lift your spirits and impress your guests. But be warned: Once you've tasted the fresh version of your favorite drink, you'll never want to go back.
Start by making your own syrups:
—Simple syrup: an absolute staple and the base for unlimited concoctions
—Herbal syrups including Thai Basil Syrup, Mint Syrup, and Lavender Syrup
—Spice syrups, featuring Cinnamon Syrup, Ginger Syrup, and Orange Cardamom Syrup
—Fruit/vegetable syrups such as Rhubarb Syrup, Pear Syrup, and Celery Syrup
Make your own bar basics:
—Fresh Citrus Cordials like the Ruby Red Grapefruit-Lemongrass Cordial
—Classic garnishes, including real Cocktail Cherries and Cocktail Onions
—Classic mixers like Grenadine, Ginger Beer Concentrate, and Bloody Mary Mix
Make your own infusions:
—Base spirits including Cucumber, Lemon & Dill Gin and Jalapeño-Cilantro Vodka
—Limoncello: a homemade version of the Italian classic
—Bitters: a cocktail classic with new, unique flavor combinations
And explore the more than 50 drink recipes that feature your fresh, homemade creations!
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top. 3. Pour mint and bourbon mixture over the crushed ice. 4. Drizzle peach syrup over top of ice if desired. 5. Garnish with a large sprig of mint that has “spanked” or clapped between your palms to release the fragrant oils. YIELD: ONE DRINK Rosemary is stronger than most other herbs, so pulsing it through the blender is not necessary or recommended for some palates. If you do blend it, remove the leaves from the woody stems first, and use fewer leaves, approximately one-quarter cup
close to going the way of the dodo not so long ago. Fee Brothers, a Rochester, New York–based company that is now under the stewardship of the fourth generation of the Fee family, had kept the style viable with their West Indian Orange Bitters. Renowned bartender/cocktail and spirits writer Gary Regan added his own version to the alternatives in 1995, when he developed Regans’ Orange Bitters #6, which are produced by the Sazerac company. Regan’s No. 6 bitters has a drier flavor and stronger spicy
whichever you prefer to use. Bitters bottles can be purchased online, or repurposed from other bitters by soaking off the labels and cleaning and sterilizing in boiling water. These will keep indefinitely, due to the still significant percentage of alcohol in the end product. Phoebe recommends using these bitters in any cocktail that contains fresh-muddled stone fruit, berries, or fruit or berry syrups. A few drops of these bitters would be delicious in the Smoked Peach Bourbon Smash (page 42)
Collegiate Dictionary, 11th Edition) With all due respect to the dictionary, this is the least inspired definition of a cocktail possible. I take great joy in the theatrics of cocktails and have great passion for creating them, and this dry and emotionless definition breaks my heart. A cocktail can change your mood, delight you, inspire you. It is lovingly crafted and attractively presented. It can tease many senses before the glass is even raised to your lips. It is art, just like a
granulated sugar. I use the two terms interchangeably throughout the book, however, demerara is known for being slightly darker with a deeper molasses flavor. Either will work for the recipes here. Organic versions and proprietary brands can be found at most larger retailers. LIGHT AND DARK BROWN SUGARS are either unrefined or partially refined sugar crystals with some residual molasses content, or are produced by the addition of molasses to refined white sugar so the ratio of molasses can be