Shake, Stir, Pour-Fresh Homegrown Cocktails: Make Syrups, Mixers, Infused Spirits, and Bitters with Farm-Fresh Ingredients-50 Original Recipes

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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delicious meal. With the recent revival of cocktail culture, virtually every city has craft cocktail bars or finer dining establishments with a creative “signature” cocktail list. I’ve been fortunate enough to be a part of the cocktail movement in Philadelphia during this revival, both watching and tasting, and also playing along. Over time, there has been a shift from bringing back the classics, to new creative twists on the classics, and then to making original concoctions with fresh,

container and do not submerge them. Refrigerate (vase and all) and change the water if it becomes cloudy. Clip any leaves that turn yellow or brown. Certain herbs have trichomes, appendages or hairs on the leaves that contain the volatile oils that give the herb its flavor. Herbs with a peach-like fuzzy texture such as mint and sage are good examples. These herbs can be stored upside down in ice water, preserving the delicate, volatile oil droplets on the leaf surface. This technique does not

agent used to make it. Substituting turbinado sugar for refined white sugar will give a richer and more molasses-flavored end result. Substituting honey or agave nectar for sugar will give a different flavor. Use a lighter hand with these, as they tend to be sweeter and far more viscous than regular sugar. If, like many of us, you’re concerned about calories and carbohydrates, stevia might be a good alternative for “skinny” cocktail syrups. Be very careful with this, as stevia is exponentially

spirits should be avoided, since they are not made with the same level of care, and higher levels of unpleasant hangover-inducing impurities may be present. The old adage “you get what you pay for” rings true with spirits. A basic selection of one or two of each of the following spirits should be adequate for almost any home bar and allow you to mix up a cocktail from this book for virtually any taste. Vodka Vodka is distilled primarily from grain or potatoes, although it can be made

days. { One of my favorite bartender “tricks” is to add just a drop or two of orange bitters to a gin martini to intensify the flavors and add that je ne sais quoi that always makes customers ask why this martini is so much better than the ones they’re usually served. In addition to being an excellent complement to the herbaceous flavors in gin, orange bitters have a real affinity for herbal flavors such as those found in Chartreuse, Benedictine, and vermouths. } Orange bitters were

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