Edible Cocktails: From Garden to Glass - Seasonal Cocktails with a Fresh Twist

Edible Cocktails: From Garden to Glass - Seasonal Cocktails with a Fresh Twist

Language: English

Pages: 224

ISBN: 1440529728

Format: PDF / Kindle (mobi) / ePub

Cocktails good enough to eat!

Your favorite food is fresh, local, and homemade—and now your cocktails can be, too!

Whether you're plucking fresh mint from your own garden or buying buckets of juicy blackberries from the farmers' market, taking these inspiring ingredients from garden to glass is what Edible Cocktails is all about. And mixing unique, delicious drinks like a Lavender Gin Sour or a Basil Grass Lemon Drop is easier than you think. Just try the following:

  • Plant your own "cocktail garden"
  • Utilize seasonal, fresh farmers' market finds or pluck tasty treasures in the wild
  • Infuse spirits and make homemade liqueurs
  • Create homemade syrups, purees, and jams
  • Use eggs, dairy, and even meat in your cocktail for modern mixology explorations

With full-color photographs and more than 100 cocktail recipes, you'll be infusing your life—and your cocktails!&151;with wholesome and homegrown ingredients in no time.











called solera (as described in the sherry description above) in which liquid is taken from older barrels and mixed into younger ones, thereby making for richer, more flavorful end products. Brandy de Penedes: Brandy de Penedes is a lesser-known Catalan brandy made in the wine-growing region of Penedes, near the French border. In these brandies, both French and Spanish grapes can be used. Pisco: Pisco is sometimes referred to as South American brandy. It is made specifically in Chile and Peru.

guests) is a great way to toast the “bubbly bride” at a bridal shower, or to raise your glass at any other festive event that calls for some extra sparkle. 1½ cups diced seasonal fruits: If summer, go for peaches, berries, cherries, kiwis. If winter, try pomegranate, kumquats, and other citrus fruits. ½ cup orange liqueur ½ cup Limoncello Della Casa (Chapter 5) 2 bottles sparkling wine Marinate chopped fruit in orange liqueur and Limoncello Della Casa for several hours in the

when served as an accompaniment to artisanal cheeses and fresh bread. Your guests will be surprised to taste your homemade jam both as an appetizer and in your hand-crafted cocktails … and it’s a great conversation starter for a party! 2 pounds of figs 2 cups of sugar 1 cup water 1 cup whiskey Juice of 1 lemon Wash the figs well, then cut them into quarters. Slowly heat the sugar and water in a small saucepan until the sugar is dissolved. Add the figs and bring to a boil for about 5

authentic—and flavorful—taste with raw sugar syrup versus plain white sugar syrup. All types of sugar can be used for rimming, but icing (or powdered) sugar creates a tasty, decorative rim on a cocktail glass and having colored and flavored sugars in your cupboards allows for spontaneous creativity. PECTIN: Pectin is a setting agent, used particularly in some jelly recipes. You can make your own (see recipe in Chapter 4) or you can buy pectin in powdered or liquid form from the store. CINNAMON

in the body. So, mixing organic gin, pomegranate juice, and VeeV Açai Spirit into this cocktail can almost make you feel as though you’re sipping a health tonic! ½ ounce lime juice ½ ounce Ginger Honey Syrup (Chapter 4) 1½ ounces organic gin ¾ ounce VeeV Açai Spirit 1 ounce pomegranate juice GARNISH: pinch freshly grated ginger Shake all ingredients (except garnish) with ice. Strain into a chilled martini glass. Sprinkle freshly grated ginger over the surface of the drink. { Basil

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