By Maggie Savarino
A lick of salt and the bitter tang of lime balanced by way of a touch of candy make the margarita the correct summer time thirst quencher. clean cane juice or tamarind puree makes it greater than perfect.
The Seasonal Cocktail Companion is a season-by-season toolkit for stocking your bar directly from the farmers industry. From rhubarb bitters within the springtime to Horchata nog in the summertime, spirits professional Maggie Savarino grants the instruments to infuse your bar with flavorful character.
This booklet won't purely characteristic recipes dependent round particular seasonal components of a culinary bent but additionally express how yes cocktails can transition in the course of the seasons--winterizing tequila and getting nog out within the sunlight. The publication might be geared up via seasons, with drink recipes geared in the direction of the actual season in addition to vintage recipes--like the Champagne Cocktail or punch--reimagined for every season.
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Extra resources for The Seasonal Cocktail Companion: 100 Recipes and Projects for Four Seasons of Drinking
USE: Start sparingly to scent simple syrup, or make a tincture for adding to drinks in the same way you would orange flower water or in a simple dry gin martini. 1 OUNCE = ¾ CUP Juniper Berries Juniperus communis The key flavoring agent in many gins and what gave gin its name, juniper berries are the epitome of pine but sweet and with a hint of citrus. Like camphor, they aid in digestion and bronchial problems. The freshest dried berries will have a far greater complexity than ones that have been sitting around.
Vodka, by its very ass-kicking nature, is supposed to be odorless, colorless, and tasteless. Therefore, whatever tastes clean enough to you is best. Bottom-shelf vodka tastes like crap because of impurities, from lazy or little filtering, not from any lack of technique. Your tall, frosty bottle on the top shelf is 750 milliliters of naked emperor. Get something in the middle. What you can afford. Subject closed. Gordon’s is the cheapest, cleanest 80-proof vodka for infusing. Depending upon sale price, I also recommend Smirnoff and Monop-olowa.
Pickle jars, the 1-gallon type you see at stores selling quantities of foodstuffs and condiments in megasizes, come in handy when making sangria or ginger ale, serving punch, or making a large batch of infusion for gifts. Save wine and beer bottles and buy new corks and stoppers for them. Liquor and wine bottles with screw caps work even better, as do those with porcelain or plastic latches. Recycled condiment jars and small canning jars work for adjuncts and things made in smaller batches. Always make sure your bottles are clean and sterilized before use.
The Seasonal Cocktail Companion: 100 Recipes and Projects for Four Seasons of Drinking by Maggie Savarino