Savory Cocktails: Sour Spicy Herbal Umami Bitter Smoky Rich Strong
Greg Henry
Language: English
Pages: 144
ISBN: 1612432220
Format: PDF / Kindle (mobi) / ePub
Move over sweet. Cocktail aficionados are mixing up creative concoctions that are herbaceous, smoky and strong.
These rims are anything but sugarcoated. Savory Cocktails shakes, stirs and strains nearly 100 hard-hitting distilled delights for a cornucopia of today’s coolest drinks. Using everything from classic liqueurs to innovative new bitters, the recipes in this book offer a stylish, sophisticated approach to complex-flavored cocktails like:
•Yuzu Sour
•Green Tea Gimlet
•Off-White Negroni
•Pink Peppercorn Hot Gin Sling
•Greens Fee Fizz
•The Spice Trail
Packed with carefully crafted cocktails as well as information on tools, ingredients and imbibing history, Savory Cocktails goes way beyond just recipes. The devilish twists in this barman’s companion are taste tested and mixologist approved.
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guayabera was a loose fitting four-pocketed gentleman’s work shirt with a bit of ventilation designed into it. These days you’re more likely to be wearing those sandals with linen pants while quaffing H. Joseph Ehrmann’s liquid version of The Guayabera. It’s every bit as tropical as the shirt and twice as cool. The cocktail’s creator, the mixologist behind San Francisco’s Elixir cocktail bar, says the drink “sounds like guacamole and tastes like a lounge chair by the pool.” It has a rich, smooth
swirling to combine. Fill the metal part of the Boston shaker ⅔ full with ice. Pour the muddled vodka mixture (including pulp) over the ice; cap with the pint glass. Shake vigorously until well chilled. Using a Hawthorn strainer, double-strain the cocktail through a wire-mesh sieve into an ice-filled double old-fashioned or highball glass. Garnish with the lime and cilantro. Frozen: Place everything except the lime wedge and cilantro sprig in a blender (preferably a Vitamix Barboss). Blend
trademarked characters, or other products mentioned or pictured within is claimed or suggested. All trademarks that appear in ingredient lists and elsewhere in this book belong to their respective owners and are used here for informational purposes only. The authors and publishers encourage readers to patronize the quality brands of alcoholic beverages and other products mentioned in this book. TABLE OF CONTENTS INTRO GLASSWARE TOOLS TECHNIQUES SYRUPS Simple Syrup Ginger and Black Pepper
to attain the right flavor profile. Some flavors (such as seeds and nuts) will take longer, while chile pepper infusions only need a few hours to get fiery hot. No equipment is needed other than a clean, sealable container, though steeping them in a dark place such as a cupboard is best. Most ingredients should be sliced, chopped, or lightly crushed to assist in the flavor transfer. All infusions should be well strained before use. I used 2 cups of vodka for the following examples, but feel free
in Crested Butte, Colorado. I love her culinary take on cocktails. Winter spices and warm roasted butternut squash are infused into vodka, creating a drink with deep, earthy sugar and spice flavors. 1 small butternut squash (about 1 pound) 1 (750 ml) bottle vodka 2 tbsp / 1 fl oz simple syrup (see page 14) 1 tbsp / 1/2 fl oz freshly squeezed lemon juice 1 tbsp / 1/2 fl oz freshly squeezed lime juice 1 sage leaf, as garnish 1 big pinch ground cinnamon, as garnish 1 big pinch freshly grated
