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Homemade Liqueurs and Infused Spirits by Andrew Schloss Pdf
Add your favorite flavors and sweeteners to vodka, brandy, whiskey, and rum to make delicious homemade liqueurs. Andrew Schloss shows you simple techniques for making liqueurs using standard kitchen equipment, providing hundreds of recipes for blending your own flavored spirits with cinnamon, chocolate, honey, peaches, or anything else that might suit your fancy. Learn how easy it is to make your own versions of Baileys, Triple Sec, and Kahlúa, or try your hand at creating new and unique flavor combinations. Cheers!
The Gourmet's Guide to Cooking with Liquors and Spirits by Dwayne Ridgaway Pdf
Caution: Cooking with liquor and other spirits can be intoxicating! Adding liquors and spirits into simple dishes is the ultimate way to add potent flavor and subtle flair. Most people already have a well-stocked liquor cabinet, and anything from anise to whiskey can be splashed into a marinade, incorporated into a soup, or baked into a rich dessert. The Gourmet’s Guide to Cooking with Liquors andSpirits will take your cooking from everyday to elegant. Try one of these recipes tonight! Mojito Vinaigrette Lump Crab Cakes with Basil and Kaffir Lime Vodka Aioli White Chicken Chile with Cilantro and Whiskey Beef Tenderloin Steaks with Blackberry Brandy Sauce Grilled Vegetables with Anisette and Balsamic Vinegar Curaçao Rum Cake Irish Crème Pudding with Candied Cashews
Spirits & Liqueurs Cookbook by Stuart Walton,Norma Miller Pdf
Stuart Walton and Norma Miller offer an intr oduction to the world of spirits, liqueurs and elixirs, cove ring the discovery of distillation, ancient and modern metho ds of production and a set of recipes that take advantage of these alcoholic drinks. '
Encyclopedia of Spirits and Liqueurs and How to Cook with Them by Stuart Walton,Norma Miller Pdf
An Encyclopedia of Spirits and Liqueurs is a comprehensive and accessible guide to the world's alcohol-based drinks and how to cook with them. The book opens with Stuart Walton's informative and authoritative reference section, which is divided into three main parts: spirits, liqueurs and fortified wines; with a small section on alcohol-free mixers at the end. The drinks in each section are arranged in alphabetical order with fascinating facts about how and where the drink is made; its best-known producers and its ingredients and flavors. There's plenty of practical advice, too, with simple serving instructions for each drink. The second part of the book includes more than 100 classic and contemporary recipes, which use a variety of spirits, liqueurs and fortified wines as flavorings. The recipes include time-honored favorites (Pepper Steak Flambeed with Brandy; Crepes Suzette with Cointreau and Cognac) plus enticing novel combinations like Fennel Roasted with Period, and Pan-fried Squid Spiked with Ouzo. Every recipe is photographed in full color, with step-by-step instructions, so that you can see the finished dish and be ensured of success every time. An Encyclopedia of Spirits and Liqueurs gives a fascinating insight into the vast range of alcohol-based drinks. Combining informative text with glorious photographs, it is an authoritative guide to drinks and an inspirational, failsafe cookbook -- an absolutely essential reference point for identifying, serving and cooking with alcohol-based drinks.
Liqueurs - infusions that meld liquor with fruits, herbs, and spices - are once again an "it" beverage. In Luscious Liqueurs: 50 Recipes for Sublime and Spirited Infusions to Sip and Savor, mixologist A.J. Rathbun shows readers how easy and fun it is to make their favorite liqueurs at home. An informative introduction demystifies the process of preparing homemade liqueurs and explains how to set up an efficient (and fun!) "liqueur laboratory." With just a few fresh ingredients and A.J.'s expert guidance, liqueur lovers will be whipping up batches of sweet, spicy, fruity, and exotic mixtures that cost less and taste better than any store-bought bottle. Recipes include Righteous Raspberry, Limoncello, Cinnamon Snap, Heroic Hazelnut, Scotch Treat, Irish Cream, Anisetter, Mandarino, and 42 other tempting liqueurs photographed in stylish full color. They are perfect for sipping on their own or in cocktails, and make memorable gifts, too!
While some may wonder, “Does the world really need another flavored vodka?” no one answers this question quite so memorably as spirits writer and raconteur Jason Wilson does in Boozehound. (By the way, the short answer is no.) A unique blend of travelogue, spirits history, and recipe collection, Boozehound explores the origins of what we drink and the often surprising reasons behind our choices. In lieu of odorless, colorless, tasteless spirits, Wilson champions Old World liquors with hard-to-define flavors—a bitter and complex Italian amari, or the ancient, aromatic herbs of Chartreuse, as well as distinctive New World offerings like lively Peruvian pisco. With an eye for adventure, Wilson seeks out visceral experiences at the source of production—visiting fields of spiky agave in Jalisco, entering the heavily and reverently-guarded Jägermeister herb room in Wolfenbüttel, and journeying to the French Alps to determine if mustachioed men in berets really handpick blossoms to make elderflower liqueur. In addition, Boozehound offers more than fifty drink recipes, from three riffs on the Manhattan to cocktail-geek favorites like the Aviation and the Last Word. These recipes are presented alongside a host of opinionated essays that cherish the rare, uncover the obscure, dethrone the overrated, and unravel the mysteries of taste, trends, and terroir. Through his far-flung, intrepid traveling and tasting, Wilson shows us that perhaps nothing else as entwined with the history of human culture is quite as much fun as booze.
TALES OF THE COCKTAIL SPIRITED AWARD® WINNER • IACP AWARD FINALIST • The New York Times bestselling author of My Paris Kitchen serves up more than 160 recipes for trendy cocktails, quintessential apéritifs, café favorites, complementary snacks, and more. Bestselling cookbook author, memoirist, and popular blogger David Lebovitz delves into the drinking culture of France in Drinking French. This beautifully photographed collection features 160 recipes for everything from coffee, hot chocolate, and tea to Kir and regional apéritifs, classic and modern cocktails from the hottest Paris bars, and creative infusions using fresh fruit and French liqueurs. And because the French can't imagine drinking without having something to eat alongside, David includes crispy, salty snacks to serve with your concoctions. Each recipe is accompanied by David's witty and informative stories about the ins and outs of life in France, as well as photographs taken on location in Paris and beyond. Whether you have a trip to France booked and want to know what and where to drink, or just want to infuse your next get-together with a little French flair, this rich and revealing guide will make you the toast of the town.
Infused liqueurs are the hot new ingredients for cocktails. With more than 30 infusions plus dozens of drinks to use them in, Infused combines spirits like vodka and rum with fruits, flowers, herbs, and spices to create superior liqueurs. Take the Gibson and give it a kick with Onion Vodka. Cool down with Watermelon Martinis on warm summer days, or get the heat going with Hot Mint Chocolate spiked with Mind Vodka, a perfect antidote to cold winter nights. Many infusions pair with multiple recipes: herb-infused vodkas enliven both the Rosemary Martini and the Strawberry Basil Martini. Chocolate Vodka is the indulgence in the Chocolate Martini, Brandy Alexander, and the Grasshopper. The versatility of each infusion makes giving a bottle of homemade liqueur a unique gift for any drink connoisseur. With tips on how to shake, stir, and chill, and enough recipes and ideas to reinvent any party, this colorful little book is the ultimate infusion of fun.
From the authors of Shake: A New Perspective on Cocktails comes Infuse, a recipe book filled with fresh and flavorful oil, spirit, and water infusions. Authors Eric Prum and Josh Williams’ passion for infusing oils, spirits and waters began one summer nearly a decade ago when the two first made peach-infused bourbon. They were awestruck. The seemingly simple process of adding fresh, local peaches to a Mason jar of Kentucky Bourbon, and infusing the mixture for a handful of weeks had somehow resulted in something so much greater than the sum of its parts. In Infuse the authors share not only their favorite infusion recipes, but also how to use them in food and cocktails, like a spicy chili oil added to a grilled pizza bianca or a hot toddy spiked with the peach bourbon that started it all years ago. With more than 50 recipes for infusing oils, spirits and waters, Infuse provides instructions, quick tips and plenty of inspiration for how you can make delicious infusions part of your everyday.
In Infused Booze, Kathy Kordalis teaches you how to enhance your cocktails and brighten up any home bar. It's so simple to infuse your own spirits – all that's required is a glass bottle, your spirit of choice and a little imagination and time. Savour the decadent Cherry Gin, or take summer refreshments to the next level with Lime and Lemongrass Gin. Make your own Liquorice Whiskey for the perfect digestif or spice up your parties with Jalapeño Vodka. Most infusions take just 10 minutes to prepare and are ready to drink in just three days. Best of all, Kathy has included a bespoke cocktail for each recipe, to make sure you get the most out of your flavoured booze. With a flavoured beverage to suit any occasion, Infused Booze is full of ideas to boost your spirits.
Booze Cakes by Krystina Castella,Terry Lee Stone Pdf
Indulge in your sweet and boozy cravings with these step-by-step recipes for spiking delicious confections with spirits, wine, and beer Mix, bake, buzz! These delightfully tipsy desserts are perfect for dinner parties, potlucks, and pitch-ins. You’ll find recipes for: Classic Booze Cakes: All the recipes your grandparents used to bake, including salty-sweet Honey Spice Beer Cake, bourbon-filled Lane Cake frosted with decadent bourbon buttercream, and teeny-tiny yet potent Tropical Fruitcake Cupcakes. Cocktail Cakes: These brand-new recipes are based on classic cocktails and mixed drinks: A tropical Piña Colada Cake, Mint Julep Cupcakes made with Kentucky bourbon, and creamy, chocolatey Rum-and-Coke Whoopie Pies. Cake Shots: For the perfect party snack, try bite-sized Long Island Iced Tea Cakes, decadent little Wine-Tasting Cakes, and every imaginable flavor of Jelly Cake Shot. Cakes with a Twist: These extraordinary cake recipes are made even better with alcohol. Enjoy a Jägermeister-powered Deutsch German Chocolate Cake, Shamelessly Rich Carrot Cake infused with 151-proof rum, and frosty, delicious Spiked Ice-Cream Cake. Featured throughout are tips and tricks on baking with alcohol, serving suggestions for fun cocktail-cake parties, and yummy cocktail recipes to accompany your confections—plus a handy “Booze Meter” that tracks the total alcohol content in each of these decadent desserts. Indulge yourself!
The Home Distilling and Infusing Handbook, Second Edition by Matthew Teacher Pdf
Create your own signature blends at home with the fully updated and newly expanded edition of The Home Distilling and Infusing Handbook, featuring dozens of creative infusion recipes! Like to dabble, invent, experiment, and concoct? Like to drink? Move beyond bartending and learn how to combine alcohol with herbs, spices, fruit, and more to create your own custom blends! This book guides you step-by-step through the process of creating unique and delicious alcoholic infusion and blends as well as infused cordials and cremes. No fancy degree or equipment required! Also, learn how to make your very own whiskey blends. Includes fifty unique recipes from some of today's leading mixologists, including: Smoked Bacon Bourbon, October Apple Liqueur, Horseradish Vodka, Silver Kiwi Strawberry Tequila, Cucumber Gin, Cherry Whiskey, and Blueberry Bourbon. Cheers, and bottoms up!
