The Seasonal Cocktail Companion: 100 Recipes and Projects for Four Seasons of Drinking
Maggie Savarino
Language: English
Pages: 208
ISBN: 1570617554
Format: PDF / Kindle (mobi) / ePub
A lick of salt and the sour tang of lime balanced by a hint of sweet make the margarita the perfect summer thirst quencher. Fresh cane juice or tamarind puree makes it better than perfect.
The Seasonal Cocktail Companion is a season-by-season toolkit for stocking your bar straight from the farmers market. From rhubarb bitters in the springtime to Horchata nog in the summer, spirits expert Maggie Savarino gives you the tools to infuse your bar with flavorful character.
This book will not only feature recipes based around specific seasonal ingredients of a culinary bent but also show how certain cocktails can transition through the seasons--winterizing tequila and getting nog out in the sun. The book will be organized by seasons, with drink recipes geared towards the particular season as well as classic recipes--like the Champagne Cocktail or punch--reimagined for each season.
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as much sweetness from wood in your infusion. Rittenhouse 100-proof rye definitely sticks its head above the pack for value, and the flavor is clean and fairly dry. Jim Beam Yellow Label rye is another contender, if you can find it. I’m also a sucker for Jameson Irish on sale. Bourbon: Use bourbon in an infusion when you want to bring in those telltale notes of new oak, all vanilla sweetness, and warm spice. I recommend Jim Beam Black Label 8 year for its superior smoothness and flavor at the
available in spice shops and online, and what’s included in this book. All weight-to-volume measurements are approximate, with thanks to World Spice Merchants (www.worldspice.com) for the translations. Allspice Pimenta dioica The odd name here refers to the fact that allspice has the characteristics of three spices all in one: nutmeg, cinnamon, and clove. Allspice berries are used in pickling and in cold-weather desserts, often paired with the spices it resembles. On its own it has a woody
especially those involving fresh fruit and produce. Sink the fruit in alcohol for a few weeks, strain, and add simple syrup and/or dilute to suit your purposes. For timing I follow the rule that the more delicate the fruit, the faster the extraction. I use the ugly factor to determine doneness: if the fruit looks like the life has been sucked out of it, it has. Plug in and play with the following recipe at will. Quantities are just guidelines, but keep in mind the strength of an ingredient,
a sterilized jar or bottle. This liqueur keeps for months, but after two months, its delicate edges will start to fade. THE BETTY WHITE After I made the liqueur, I didn’t know what to do with it. I still make concoctions that never see the light of day. My friend Jay Kuehner, after drinking the liqueur, said, “This reminds me of all those Northern Italian herbal liqueurs, those things you love so much, like your beloved Strega,” he said. “I’d keep it as simple as possible so you don’t lose any
Research Foundation in Chicago, women are attracted to the smell of anise, especially when mixed with the smell of cucumbers or doughnuts. USE: Anise seed is essential for sweeter akvavit and makes a great Flavored Simple Syrup (page 49) to use with lemon-laced cocktails. 1 OUNCE = 4 TABLESPOONS Basil Ocimum basilicum Basil is a member of the mint family and one of the most omnipresent herbs in the grocery store. It lends a fresh, green quality to infusions without an accompanying flavor