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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Excessive. Alternatively, if a recipe requires only two weeks for the bittering agents, you can add them in at the end as opposed to the beginning—whatever is simpler. Each bitters has three components: A. What makes it bitter; B. What gives it flavor; C. What is the base. Normally, I add a touch of sweetener to smooth the raspy edges and add body, either molasses or a syrup. BASIC BITTERS Using the A, B, and C components, here is a plug-and-play recipe to make your own bitters. At first keep.
With eggs, apples, and spices. However you make it, a correct wassail is the right answer to the question, “What would a hobbit drink?” The whole point of a punch, especially this one, is to use what you have on hand, so raid your spice jars. You want baking spices, pumpkin pie spices. My rule: if you’ve seen it in a coffee cake, it can go in hot cider. Just mind the measure with more pungent spices (e.g., cloves). Punch strength: �-ounce liquor per serving. Makes sixteen 6-ounce servings 9.
Rye (100-proof or higher) 12 whole dates 10 to 12 small dried rosebuds 1 teaspoon cardamom seeds, lightly crushed 2 mace blades, lightly crushed Combine the rye, dates, rosebuds, cardamom seeds, and mace in a large jar and agitate every few days for 3 weeks. Strain into a sterilized, airtight jar or bottle and store at room temperature. TO SERVE Infusions don’t always need a cocktail recipe. With the Pasha you don’t want to cover up even a molecule. You can take a bit of the heat off by.
All sides. When cool, remove the skins and dice the flesh, discarding the skins and innards. Combine the bell peppers, jalapeño, cilantro leaves, coriander seed, and vodka in a wide-mouth jar and let macerate for 1 week, shaking daily. In a blender, purée the mixture and refrigerate in an airtight jar. Use within 2 weeks for optimum taste. VARIATIONS:• You can modify the heat with hot sauce, if you don’t have fresh jalapeño, and substitute spices—cumin, for example. Use tequila instead of.
Taxes, I can get audited. If you monkey around with a cocktail recipe, what’s the worst that can happen? Nothing ice, soda, and a lime can’t fix. Remember: It’s not the last drink you’re ever going to make. The bar isn’t the only place to find inspiration. If you like dark or aged rum, for example, look in cookbooks and online for desserts and other dishes using rum or for foods that remind you of the flavors in rum—toffee and caramel, for example. See what fruits and spices go into a dish, and.