Cocktails: More Than 150 Drinks +Appetizers and Party Menus

80 Pages·2016·3.19 MB·English

by  The Editors of Food & Wine

COCKTAILS
COCKTAILS
More Than 150 Drinks + Appetizers and Party Menus
From left: Truffled Popcorn; Normandie Club Spritz; The Doubting Duck;
Norseman
Welcome to Cocktails—featuring more than 150 recipes for classic
drinks, innovative craft cocktails, and chef-created bar snacks. At
FOOD & WINE, we strive to inspire and empower our wine-and
food-obsessed community to eat, drink, and entertain better every
day and everywhere, and we think this book will help you do just
that.
A must-have handbook for any cocktail connoisseur, Cocktails features
recipes created by today’s drink tastemakers and mixologists—
organized in chapters by base spirit. In addition to the cocktail recipes,
you’ll find tips on stocking your home bar with glassware and tools,
mixology basics, a guide to essential spirits, a bar lexicon, and recipes
for homemade mixers. We’ve also included a chapter of large-format
drinks as well as nonalcoholic beverages. Because food and drinks go
hand-in-hand, the Bar Food chapter contains recipes for popular snacks
from the country’s most notable chefs, there are 24 party menus pairing
seasonal cocktails and snacks.
Whether you’re a traditionalist needing to know how to make a perfect
martini or you’re an adventurer wanting to explore the world of craft
cocktails, this is the definitive resource for sophisticated home
bartenders. Please join us in raising a glass to the perfect cocktail.
Cheers!
—The Editors
CONTENTS
Getting Started
Gin
Rum
Tequila
Vodka
Whiskey
Wine
Big Batch
Mocktails
Bar Food
Guides + Menus
Getting Started
Essential Spirits
Bar Lexicon
Glassware
Bar Tools
Mixology Basics
Homemade Mixers
ESSENTIAL SPIRITS
APERITIFS (WINE-BASED)
The word aperitif is often used to refer to any predinner drink, but
aperitifs are also a category of beverage: light, dry, and low-proof, with
characteristic bitter flavors. A century ago, mixologists began adding
wine-based aperitifs to cocktails instead of simply serving them on their
own before meals. Wine-based aperitifs include quinquinas (or kinas);
these contain quinine, a bitter extract from cinnamon-like cinchona bark.
Some well-known examples are Lillet and Dubonnet. Lillet comes in
white, rosé, and red versions and is infused with citrus and subtle herb
flavors. Dubonnet is a sweet blend of fortified wine, herbs, and spices.
APERITIFS (SPIRIT-BASED)