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

by Katie Loeb, Jose Garces (Foreword by)

Overview

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!

Product Details

ISBN-13:	9781610583954
Publisher:	Quarry Books
Publication date:	07/01/2012
Sold by:	Barnes & Noble
Format:	eBook
Pages:	160
File size:	48 MB
Note:	This product may take a few minutes to download.

About the Author

Katie Loeb is a bartender, sommelier, creator of craft cocktails, and author of numerous articles and cocktail recipes, which have been published in Bon Apetít, The Los Angeles Times, Imbibe, Philadelphia Magazine, Inside, and Food & Wine Magazine cocktail books. She has consulted for numerous restaurant groups and spirit brands, providing cocktail recipes, beverage lists, and operations assistance. She lives in Philadelphia, Pennsylvania.

Katie Loeb is a bartender, sommelier, creator of craft cocktails, and author of numerous articles and cocktail recipes, which have been published in Bon Apet\u00edt, The Los Angeles Times, Imbibe, Philadelphia Magazine, Inside, and Food&Wine Magazine cocktail books. She has consulted for numerous restaurant groups and spirit brands, providing cocktail recipes, beverage lists, and operations assistance. She lives in Philadelphia, Pennsylvania.

Katie Loeb is a bartender, sommelier, creator of craft cocktails, and author of numerous articles and cocktail recipes, which have been published in Bon Apetít, The Los Angeles Times, Imbibe, Philadelphia Magazine, Inside, and Food & Wine Magazine cocktail books. She has consulted for numerous restaurant groups and spirit brands, providing cocktail recipes, beverage lists, and operations assistance. She lives in Philadelphia, Pennsylvania.

Read an Excerpt

Blueberry Syrup

Blueberries are loaded with antioxidants, vitamins, minerals, and fiber. That alone is a good enough reason to include them in your diet, but their delicious sweet flavor is the best reason to include them in your beverages, both alcoholic and not.

Ingredients:

—3 cups (710 ml) water

—3 cups (366 g) blueberries, rinsed clean and any visible stems removed

—2 cups (400 g) sugar

—1 teaspoon grated or microplaned lemon zest

Directions:

1. Bring water to a boil in a medium saucepan.

2. Add blueberries and lower heat to a simmer. Simmer berries for 10 minutes until they begin to soften.

3. Add sugar and stir until dissolved. Remove from heat and cool slightly.

4. Puree in blender, add lemon zest, and allow to cool to room temperature. Strain into a bowl through a fine-mesh strainer, chinoise, or through a double layer of cheesecloth to remove berry skins, lemon zest, and any stems or leaves.

5. Funnel into clean glass jars and refrigerate. This syrup keeps for up to 3 weeks.

YIELD: APPROXIMATELY 1 QUART (1 L)

Blueberry Lemonade

Berries and lemonade just scream summertime. Blueberry lemonade is refreshing and takes advantage of the bounty of the season. This recipe works brilliantly with raspberry or strawberry syrup, too. You could easily substitute raspberries or strawberries into the Blueberry Syrup recipe in the same proportions and use those syrups for berry lemonade variations.

Ingredients:

—1 1/2 cups (355 ml) Blueberry Syrup (above)

—1 1/2 cups (355 ml) fresh lemon juice

—3 cups (710 ml) water

—Garnish: Lemon wheel or skewered blueberries

Directions:

6. Combine Blueberry Syrup, lemon juice, and water in a large pitcher or container. Stir well to combine.

7. Serve over ice and garnish with a lemon wheel or skewered blueberries.

8. If you’d like to make this into Adults Only Lemonade, add a couple of ounces of citrus, raspberry, or vanilla vodka, or a citrus-forward gin like Bluecoat to your glass.

YIELD: 1 1/2 QUARTS (1.4 L)

Table of Contents

INTRODUCTION

CHAPTER 1: TAKING STOCK

Spirits

Bar Tools

Basic Glassware

Purchased Mixers/Garnishes

Kitchen Tools

Kitchen Staples

CHAPTER 2: SYRUPS

Simple Syrup

Herbal Syrups

Spice Syrups

Fruit/Vegetable Syrups

CHAPTER 3: BAR BASICS

Grenadine

Fresh Citrus Cordials

Ginger Beer

Cocktail Starters and Syrups

Cocktail Garnishes

CHAPTER 4: INFUSIONS

Vodka/Gin Infusions

Infusions with a Kick

Limoncello

Aquavit

Tequila Por Mi Amante

Bitters

RESOURCE GUIDE

ABOUT THE AUTHOR

ABOUT THE PHOTOGRAPHER

ACKNOWLEDGMENTS

INDEX