Download The American Cocktail: 50 Recipes That Celebrate the Craft of Mixing Drinks from Coast to Coast PDF

TitleThe American Cocktail: 50 Recipes That Celebrate the Craft of Mixing Drinks from Coast to Coast
Author
LanguageEnglish
File Size4.4 MB
Total Pages145
Table of Contents
                            Title Page
Contents
INTRODUCTION
COCKTAIL BASICS
	Tools
	Techniques
	Garnishes
	Glassware
CHAPTER ONE: SOUTH
	Seelbach Cocktail
	Farmer’s Choice
	Across The Board
	Big Bay Storm
	Charleston Tea Punch
	Comfortably Old Fashioned
	Copper Fox Cooler
	Dixie Cup
	Kelso Daiquiri
	Pig on the Porch
	La Vida Naranja
	Sinister Proposal
CHAPTER TWO: NORTHEAST
	Ward Eight
	Boston Bog
	Blacklock’s Demise
	Camden Hike
	Comfort Coffee
	Cordova Cocktail
	The Old Neighborhood
	Maple Syrup Toddy
	Mint Apple Crisp
CHAPTER THREE: MIDWEST
	Bitter Branch
	Cherry Rumble
	Escape from Alcatraz
	The Good Life
	St. Louis Southside
	O’yahderhay
	Rittenhouse Inn Wassail Punch
	Tom and Jerry
	The Urban Prairie
CHAPTER FOUR: WEST
	Agave Way
	Desert Trio
	Dr. Scola
	Hotel 43
	Loquacious
	Rattlesnake
	Prickly Ricky
	Verde Maria
	Rocky Mountain Handshake
CHAPTER FIVE: WEST COAST
	Briar Patch
	1022 Martini
	El Colibrí
	Eva Perón
	Miss Pettigrove
	Murasaki Geisha
	North by Northwest
	Persimmon Margarita
	Strawberry Fields
	Stumptown Vanilla Flip
	California Bubble Bath
RESOURCES
DISTILLERIES ACROSS AMERICA
GLOSSARY
LIQUID MEASUREMENTS
Acknowledgments
Copyright
                        
Document Text Contents
Page 72

Muddle the mint leaves, lemon juice, and simple syrup in a cocktail shaker.
Add the gin, ginger liqueur, and absinthe and shake well with ice cubes. Strain
into a Poco glass filled with crushed ice. Top with the tonic water and garnish
with the mint sprig.

MATT SEITER
SANCTUARIA, ST. LOUIS, MISSOURI

O’YAHDERHAY

SERVES * 1
TOOLS: COCKTAIL SHAKER, FINE-MESH STRAINER

GLASS: COUPE
GARNISH: 5 DROPS OF ANGOSTURA BITTERS

This comforting cocktail combines many of Wisconsin’s favorite culinary
traditions in one recipe: brandy, kringle, ginger, and cranberries. Brandy is
the official spirit of Wisconsin, so much so that 90 percent of the brandy
that is consumed in the United States is imbibed in the Badger State. And
though many outside of Wisconsin might never know it, Wisconsinites have
a special affinity for ginger brandy, which they drink in shot glasses. The
city of Racine also happens to be a mecca for kringle, a Danish pastry filled
with nuts and preserved fruits, including cranberries, which are a must in
this recipe. According to Milwaukee bartender Chad Doll, “The cranberry
needs to be the representative fruit in the kringle syrup for this cocktail.
Wisconsin produces more cranberries than any state in the nation and more
than half for the entire world.”

1½ ounces Korbel brandy
1 ounce Kringle Syrup
1 ounce fresh lemon juice

Page 73

½ ounce Punt e Mes vermouth
1 tablespoon fresh egg white (See A.C. Tip 008)
Ice cubes

Combine the brandy, kringle syrup, lemon juice, vermouth, and egg white
in a cocktail shaker and dry shake for 15 seconds. Add the ice and shake
vigorously for 20 seconds. Double strain into a chilled coupe and garnish with
the bitters.

CHAD DOLL
HI HAT LOUNGE, MILWAUKEE, WISCONSIN

A.C. TIP 008
While eggs lend frothiness to a recipe, there is a slight risk associated with
eating raw eggs. To minimize the risk, use pasteurized eggs.

Dividing egg whites can be tricky. One egg white is equal to approximately 2
tablespoons. The tablespoon needed for this recipe will be much easier to
measure after the egg whites have been beaten slightly to make them more
liquid. Easier yet, just double the recipe and sip with a friend!

KRINGLE SYRUP
MAKES ABOUT 2½ CUPS

1 cup unsalted, halved raw walnuts
1 cup dried cranberries
1 cup julienned peeled fresh ginger
2 cups granulated sugar

Page 144

ACKNOWLEDGMENTS

Imbibe’s mission is to celebrate the world in a glass. We highlight stories of the
people, places, flavors, and cultures that make up the fascinating world of drinks,
and it’s hard to find more interesting inspiration than right here in America. A
big thank-you to all of the incredibly talented bartenders who shared their
recipes and expertise for this book, and here’s to all of the endlessly creative
distillers, brewers, roasters, winemakers, and farmers who help weave the
unparalleled cocktail tapestry we enjoy across the country.

Page 145

Text copyright © 2011 by Imbibe magazine.
Photographs copyright © 2011 by Sheri Giblin.
All rights reserved. No part of this book may be reproduced in any form without
written permission from the publisher.


Library of Congress Cataloging-in-Publication Data available.
eISBN 978-1-4521-1033-2


Chronicle Books

San Francisco, California 94107
www.chroniclebooks.com

http://www.chroniclebooks.com

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