Shake, Stir, Pour-Fresh Homegrown Cocktails: Make Syrups, Mixers, Infused Spirits, and Bitters with Farm-Fresh Ingredients-50 Original Recipes
Katie Loeb, Jose Garces
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!
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 keep these herbs fresh indeﬁnitely, but it certainly extends their life. SEASONAL FIX You cannot have everything you desire at your disposal in every season. If you have an abundance of something now, then take the time to cook it down to preserve it. Many of the recipes in
The rings should be softened and slightly caramelized at that point. 4. Allow pineapple rings to cool. Bring the water and sugar to a simmer in a medium saucepan until sugar is dissolved. Allow the mixture to cool slightly. 5. Place 6 pineapple rings in a blender container. Add the warm Simple Syrup and carefully puree. 6. Allow to cool completely, then strain into a bowl through a ﬁne-mesh strainer or chinoise to remove pineapple ﬁbers. 7. Funnel into clean bottles or a food-safe container for
to combine. 4. Heat mixture for 10 minutes on high heat, turn off heat, cover, and cool overnight. 5. Strain out lime peels and kafﬁr lime shreds. 6. Add the rosewater and stir to incorporate. 7. Refrigerate for another day before using (the ﬂavor continues to evolve and mellow a bit). 8. Stored in the refrigerator, it should keep almost indeﬁnitely. E YIELD: APPROXIMATELY 5 CUPS (1.2 L) E . 106 . SHAKE, STIR, POUR Salty Pomeranian
salt 1½ pounds (680 g) stem on ripe cherries, rinsed and pitted 2 cups (400 g) sugar 6 cloves 1 star anise 1 cinnamon stick 15 cherry pits ½ teaspoon lemon zest ½ cup (120 ml) brandy or cognac ½ cup (120 ml) cherry liqueur (I use Cherry Heering) ½ teaspoon (2 ml) organic vanilla extract 1. 2. 3. 4. 5. 6. 7. 8. 9. Bring the water to a boil in a large shallow saucepan. Add salt. Add the cherries, reduce the heat and blanch for 2 minutes (a). Strain out cherries, reserving poaching liquid (b).
Kintyre Peninsula on the southwest coast. These Scotches have their own distinctive spicy and salt-tinged ﬂavor. Islay is an island off the west coast of the mainland. Traditional Islay malt whiskeys are intensely smoky and pungent and have a very distinctive iodine or “kelpy” tang that is said to come from sea salt permeating the local peat that is used to dry the barley malt. . 14 . SHAKE, STIR, POUR »» Cognac «« Cognac is a speciﬁc type of brandy that is named for the city in France around