A lick of salt and the sour tang of lime balanced by a hint of sweet make the margarita the perfect summer thirst quencher. Fresh cane juice or tamarind puree makes it better than perfect.
The Seasonal Cocktail Companion is a season-by-season toolkit for stocking your bar straight from the farmers market. From rhubarb bitters in the springtime to Horchata nog in the summer, spirits expert Maggie Savarino gives you the tools to infuse your bar with flavorful character.
This book will not only feature recipes based around specific seasonal ingredients of a culinary bent but also show how certain cocktails can transition through the seasons--winterizing tequila and getting nog out in the sun. The book will be organized by seasons, with drink recipes geared towards the particular season as well as classic recipes--like the Champagne Cocktail or punch--reimagined for each season.
The conceit of a seasonal cookbook is nothing new, and it may possibly have even been used for cocktails in the past, but no one else could have put such a distinctive spin on a collection of recipes and "projects" for making, combining, inventing, and serving alcoholic beverages as the maverick Savarino, known for her skills at creating drinks (as a bartender) and writing about them (as the former "booze columnist" for Seattle Weekly). Only someone with as much spirit as the spirits themselves could have pulled this off, and it's organized around two brilliantly simple sections: Part I, in which she goes over the basics: the equipment needed for drink-making and a discussion of the various basic liquors, including explanations of infusions, liqueurs, bitters, syrups, and garnishes, and Part II, the recipes and projects for making and mixing these drinks, all tied in to the seasons of the year in terms of both occasions and the use of fresh, local ingredients.
- Cooking + Food + Wine
- Beverages / Bartending, Beverages / Wine + Spirits, Seasonal
- December 13, 2011
- December 6, 2011
- Maggie Savarino