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

Quarry Books
2
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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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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.

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Additional Information

Publisher
Quarry Books
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Published on
Jul 1, 2012
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Pages
160
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ISBN
9781610583954
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Language
English
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Genres
Cooking / Beverages / Alcoholic / General
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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How To Brew: Everything You Need to Know to Brew Great Beer Every Time (Fourth Edition)

By John Palmer

Fully revised and updated, How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you're a seasoned homebrewer working with all-grain batches, this book has something for you. John Palmer adeptly covers the full range of brewing possibilities—accurately, clearly and simply. From ingredients and methods to recipes and equipment for brewing beer at home, How to Brew is loaded with valuable information on brewing techniques and recipe formulation.

A perennial best seller since the release of the third edition in 2006, How to Brew, is a must-have to update every new and seasoned brewer's library.

This completely revised and updated edition includes:

More emphasis on the “top six priorities”: sanitation, fermentation temperature control, yeast management, the boil, good recipes, and water. Five new chapters covering malting and brewing, strong beers, fruit beers, sour beers, and adjusting water for style. All other chapters revised and expanded: Expanded and updated charts, graphs, equations, and visuals. Expanded information on using beer kits. Thorough revision of mashing and lautering chapters: Expanded tables of recommended times and temperatures for single-infusion, multiple-step, and decoction mashing. Complete discussion of first wort gravity as a function of water to grist ratio. Complete revision of infusion and decoction equations. Revised and updated information on managing your fermentation: Yeast pitching and starters. Yeast starter growth factors. Yeast and the maturation cycle. And much more!

Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award.

A revolutionary approach to making better-looking, better-tasting drinks.

In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked.

With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like.

Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns.

Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft.

Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic.

Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.

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