My Top Three Cocktail Books for 2008

Colleen Coplick — Tue, 09 Dec 2008 10:05:42 +0000

I\’m adding to my own personal wishlist for this year, and started going through some of the latest cocktail books on the market this year. There\’s a few that have caught my eye recently, including:\r\n\r\n\r\n\r\nArtisanal Cocktails by Scott Beattie\r\n\r\nThis looks like it\’s right up my alley, especially with the crafting and playing in the \”lab\” Simon and I keep talking about. Something to play with, something to create. Recipes that will impress foodie friends and cocktail nerds alike.\r\n\r\nI generally take a look at a recipe like this and start to think about how the flavours will meld and then start taking off on my own tangents. May as well play! \r\n\r\nMarket-Fresh Mixology by Bridget Albert \r\n\r\nOhhh, here\’s another one. Imagine going to a Farmer\’s Market, finding some fresh ingredients and just…. whipping up something delightful. I know that the mixologist boys I know can just do. These boys know their flavours and their balances…. I want to learn how to do that. I know I have a good palat – heck, you know that Top Chef palate challenge? I can do that. I should be able to balance my drink flavours too. This book should help, I think.\r\n\r\n101 Champagne Cocktails by Kim Haasarud\r\n\r\nNothing says \”celebration\” like the sound of champagne corks popping, and cocktails made with sparkling wine are the perfect libations at festive occasions. They\’re crisp, fresh, fizzy, and delicious. What could be better when you\’re celebrating a wedding, a birthday, the beginning of a new year, or just the end of a long week?\r\n\r\nThis great little book offers 101 ways to make champagne cocktails, and at that point, when you\’ve gotten that far, you\’ll be able to branch out on your own and start creating!\r\n\r\n(all images courtesy the publishers)

Post from: EveryJoe

Experimental Mixology: The Christmas Edition

Colleen Coplick — Tue, 09 Dec 2008 07:11:49 +0000

I’ve been talking to Simon, one of my favourite bartenders at Voya a lot recently about their (and my) upcoming “12 Drinks of Christmas” specials and features. I’ve been thinking about playing around with mint and creamy flavours and so far, although we haven’t been “into the lab” yet, (but we’re hoping to go play sometime this week) here’s a few of the things that I’ve been talking about and thinking aout.

Peppermint Twist Candy Cane Martini

Vanilla ice cream
White Creme de Menthe
Giffard Vanilla Syrup

Blend and serve in a chilled martini glass with either a crushed candy cane rim, or just float some crushed candy cane on top. The idea is to keep this drink pristine and white like new snow. Garnish with a mint leaf. We might also try adding a touch of white creme de cacao in here as well. We’ll see.

Holiday ‘Hopper

Consider the Holiday Hopper a Grasshopper with a twist (everything’s got a twist this season!). Midori has taken one of the more popular Christmas ‘martinis’ and added their liqueur for this melon background that is really quite interesting and makes, in my opinion, a far better cocktail. As with the Grasshopper, use white creme de cacao because the brown makes the finished drink look like some sort of sludge, which is rather unappealing.

Ingredients:

1 oz Midori melon liqueur
1/2 oz green creme de menthe
1/2 oz white creme de cacao
2 oz half and half
mint leaves for garnish
raspberry for garnish

Preparation:

Pour the ingredients into cocktail shaker filled with ice.
Shake well.
Strain into a cocktail glass.
Garnish with a mint leaves and a raspberry.

That’s our start at least – what’s your favourite holiday drink?

(image source: Midori; image for Peppermint Twist coming soon)

Post from: EveryJoe

Experimental Mixology: The Christmas Edition

EveryJoe » mixology

My Top Three Cocktail Books for 2008

Experimental Mixology: The Christmas Edition

Ingredients:

Preparation: