Planet of the Grapes: Wine Cocktails (Planet of the Grapes, Book 3)

Planet of the Grapes: Wine Cocktails (Planet of the Grapes, Book 3)

Jason Wilson

Language: English

Pages: 35

ISBN: 2:00214954

Format: PDF / Kindle (mobi) / ePub

[epub conversion from retail]

From the author of Boozehound: On The Trail of the Rare, the Obscure, and the Overrated in Spirits

Beware: Using your favorite wine in cocktails is a surefire way to scandalize the “serious” wine snobs in your life. Which, of course, is always fun. Mix up your wine routine with drinks using everything from Spanish red to port, sherry, and sparkling wines. Learn about the traditions of wine cocktails with more than 40 recipes from top mixologists, every recipe illustrated with beautiful color photography.

The third volume of a new generation of digital wine guides from Jason Wilson, award-winning author of Boozehound, which Anthony Bourdain called “superbly informative, entertaining, and yet deeply subversive.”

“Wilson may just be the best virtual drinking buddy you’ve ever had” — The Barnes & Noble Review

“Funny, smart, and just irreverent and critical enough that you trust every word he writes” —

Jason Wilson writes about wine for and is formerly the spirits columnist for the Washington Post. His columns have won an award for Best Newspaper Food Column from the Association of Food Journalists three out of the past five years. Wilson is editor of and, and the director of the Center for Cultural Outreach at Drexel University. He is series editor of The Best American Travel Writing, was previously food columnist at the Philadelphia Daily News and restaurant critic at Philadelphia Magazine, and has written for Washington Post Magazine, Travel & Leisure, National Geographic Traveler, Sommelier Journal, Whisky Advocate, and many other publications.



















drinks, I have learned one bedrock truth: There are Wine People and there are Cocktail People. And the chasm between the two is wide and deep, with only a shaky rope bridge spanning the divide. I will never forget, for example, being at The Symposium for Professional Wine Writers in Napa Valley. I’d been chosen as a fellow and I was anxiously awaiting my first book to be released within months. On the first day, I met one of the well-established wine writers after a panel he’d just led. Someone

manzanillas, and my favorite style is the slightly longer aged amontillado. Served chilled, these complex, nutty — and yeasty — sherries cry out for food. They’re the ones I most often mix cocktails with. No matter what sherry you prefer, an important thing to keep in mind is that sherry is a wine, and therefore will spoil quickly – even more quickly than vermouth. Finos and manzanillas need to be consumed within a week of being opened; amontillados maybe 2 to 3 weeks; olorosos and creams with

ounces mezcal 1 ounce freshly squeezed grapefruit juice ¾ ounce freshly squeezed lime juice ½ ounce simple syrup ¾ ounce club soda INSTRUCTIONS Wet the rim of a pilsner or large Collins glass and rim it with salt. Fill the glass with ice cubes. Fill a shaker halfway with ice. Add the sherry, mezcal, citrus juices, and simple syrup. Shake well, then strain into the glass. Top with the club soda. Adapted from Phil Ward of Mayahuel in New York Flor de Jerez This light-bodied

and lively fruit that you find here. “We plan to be even more aggressive in the future with Noval Black in cocktails,” de Gironde said. One thing Noval has done is hire high-profile bartenders, such as Jim Meehan of the famed speakeasy PDT in Manhattan’s East Village, who created both the Black Cup, a variation on the Pimm’s Cup, and the Port Authority, a boozy, savory wine cocktail with apple brandy and Chartreuse (both included in this chapter). Just like many other now-neglected spirits and

cachaça and lime juice? Well, this punch is a flat-out crowd pleaser. The original recipe here called for white rum, but I like cachaça because it’s funkier and sharper and stands up to the strong flavors happening. Be sure not to omit the bitters here: They balance the lime juice. INGREDIENTS Ice 16 ounces cachaca 5 ounces ruby or tawny port 10 ounces freshly squeezed lime juice (from about 4 limes) 5 ounces simple syrup 20 dashes Angostura bitters INSTRUCTIONS Combine the

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