Savory Cocktails: Sour Spicy Herbal Umami Bitter Smoky Rich Strong

Savory Cocktails: Sour Spicy Herbal Umami Bitter Smoky Rich Strong

Greg Henry

Language: English

Pages: 144

ISBN: 1612432220

Format: PDF / Kindle (mobi) / ePub

Move over sweet. Cocktail aficionados are mixing up creative concoctions that are herbaceous, smoky and strong.
These rims are anything but sugarcoated. Savory Cocktails shakes, stirs and strains nearly 100 hard-hitting distilled delights for a cornucopia of today’s coolest drinks. Using everything from classic liqueurs to innovative new bitters, the recipes in this book offer a stylish, sophisticated approach to complex-flavored cocktails like:
•Yuzu Sour
•Green Tea Gimlet
•Off-White Negroni
•Pink Peppercorn Hot Gin Sling
•Greens Fee Fizz
•The Spice Trail

Packed with carefully crafted cocktails as well as information on tools, ingredients and imbibing history, Savory Cocktails goes way beyond just recipes. The devilish twists in this barman’s companion are taste tested and mixologist approved.




















cool you down when you’re hot. 1 shot / 45 ml / 1-1/2 fl oz spiced rum 3/4 cup / 6 fl oz ginger beer 1 whole star anise, as garnish Fill a large Collins or chimney glass with medium ice cubes. Pour in the rum and ginger beer and stir gently. Garnish with the star anise. Makes 1 BURNING SENSATION That burning sensation you feel is my version of a “hopped-up” Tequila Sour. 2 pony shots / 60 ml / 2 fl oz tequila reposado 1/2 shot / 22-1/2 ml / 3/4 fl oz freshly squeezed lemon juice 1/4

culinary herbs in the mint family. Any fragrant herb may be substituted. Pour the gin, lemon juice, vermouth, and egg white (if using) into cocktail shaker. Cover and vigorously “dry shake” for about 30 seconds to combine. Uncap the shaker, fill ⅔ full with ice, and shake vigorously again until frothy, at least 30 seconds. Using a Hawthorn strainer, double-strain the cocktail through a wire-mesh sieve into a chilled coupe glass. Garnish with the sprig of savory (if using). Makes 1 CELERY SHRUB

seconds. Julep-strain into a chilled coupe or cocktail glass. Makes 1 PICKLEBACK (MAKE MINE A DOUBLE) The Pickleback. No one seems to want to claim this drink as their own, though its genesis appears to be in Brooklyn, New York. For a drink that nobody likes, it’s awfully popular. Such a simple combination: 1 shot Jameson whiskey and 1 shot pickle brine–served in two glasses. You could just open a jar of Vlassics—I’m sure that’s how it’s usually done—but I prefer to tackle this cocktail with

2 fl oz blended scotch whisky 1 pony shot / 30 ml / 1 fl oz freshly squeezed lemon juice 1/4 pony shot / 71/2 ml / 1/4 fl oz ginger and black pepper agave syrup (see page 14) Drizzle of Lagavulin or other Islay single malt scotch whisky Rub the ginger along the rim of an old-fashioned glass, then drop it in. Place 2 or 3 medium ice cubes in the glass; set aside. In a cocktail shaker ⅔ filled with medium ice cubes, combine the blended scotch, lemon juice, and agave syrup. Shake vigorously,

Bar, 75 Recipes for Mixed Drinks (1917), 109 Rhubarb Rosemary Flip, 21 Rich cocktails, 107–16 Rickey Oaxaqueña, 105 Roosevelt, Franklin D., 131 Ross, Sam, 106 Rum: Cool and Starry, 39; Papa Hemingway Daiquiri, 15; Rum-Muddled Diplomat, 39 Rum-Muddled Diplomat, 39 Rye: Better with Bacon, 97; Black Salt, 89; Cool Revival, 111; The Fatal Hour, 129; The Scofflaw, 127 Spice Trail, 37 Salad Bowl Gin and Tonic, 61 Sanguinetti, Paul, 75 Saucier, Ted, 19 A Savory Cocktail, 53 Savory Tomato

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