Download Shake, Stir, Pour-Fresh Homegrown Cocktails: Make Syrups, by Katie Loeb, Jose Garces PDF

By Katie Loeb, Jose Garces

Create your personal clean, Homegrown Cocktails!

Pure, excessive, and flavorful—homemade cocktails are top immediately from the resource. begin on your backyard or neighborhood marketplace and create an in-season, made-from-scratch cocktail to boost your spirits and provoke your visitors. yet be warned: as soon as you've tasted the clean model of your favourite drink, you'll by no means are looking to move back.

Start by means of making your individual syrups:
—Simple syrup: an absolute staple and the bottom for limitless concoctions
—Herbal syrups together with Thai Basil Syrup, Mint Syrup, and Lavender Syrup
—Spice syrups, that includes Cinnamon Syrup, Ginger Syrup, and Orange Cardamom Syrup
—Fruit/vegetable syrups resembling Rhubarb Syrup, Pear Syrup, and Celery Syrup

Make your personal bar basics:
—Fresh Citrus Cordials just like the Ruby pink Grapefruit-Lemongrass Cordial
—Classic garnishes, together with actual Cocktail Cherries and Cocktail Onions
—Classic mixers like Grenadine, Ginger Beer focus, and Bloody Mary Mix

Make your individual infusions:
—Base spirits together with Cucumber, Lemon & Dill Gin and Jalapeño-Cilantro Vodka
—Limoncello: a home made model of the Italian classic
—Bitters: a cocktail vintage with new, detailed taste combinations

And discover the greater than 50 drink recipes that characteristic your clean, selfmade creations!

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Read Online or Download Shake, Stir, Pour-Fresh Homegrown Cocktails: Make Syrups, Mixers, Infused Spirits, and Bitters with Farm-Fresh Ingredients-50 Original Recipes PDF

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Shake, Stir, Pour-Fresh Homegrown Cocktails: Make Syrups, Mixers, Infused Spirits, and Bitters with Farm-Fresh Ingredients-50 Original Recipes

Create your individual clean, Homegrown Cocktails!

Pure, excessive, and flavorful—homemade cocktails are top immediately from the resource. begin on your backyard or neighborhood marketplace and create an in-season, made-from-scratch cocktail to raise your spirits and galvanize your visitors. yet be warned: as soon as you've tasted the clean model of your favourite drink, you'll by no means are looking to pass back.

Start via making your personal syrups:
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—Herbal syrups together with Thai Basil Syrup, Mint Syrup, and Lavender Syrup
—Spice syrups, that includes Cinnamon Syrup, Ginger Syrup, and Orange Cardamom Syrup
—Fruit/vegetable syrups akin to Rhubarb Syrup, Pear Syrup, and Celery Syrup

Make your personal bar basics:
—Fresh Citrus Cordials just like the Ruby purple Grapefruit-Lemongrass Cordial
—Classic garnishes, together with genuine Cocktail Cherries and Cocktail Onions
—Classic mixers like Grenadine, Ginger Beer focus, and Bloody Mary Mix

Make your personal infusions:
—Base spirits together with Cucumber, Lemon & Dill Gin and Jalapeño-Cilantro Vodka
—Limoncello: a home made model of the Italian classic
—Bitters: a cocktail vintage with new, specific taste combinations

And discover the greater than 50 drink recipes that function your clean, selfmade creations!

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Additional resources for Shake, Stir, Pour-Fresh Homegrown Cocktails: Make Syrups, Mixers, Infused Spirits, and Bitters with Farm-Fresh Ingredients-50 Original Recipes

Example text

O-chazuke is a rice dish flavoured with tea.  Korea Like its neighbours, Korea has a rich tea-drinking culture. Green tea (nok ch’a) was introduced from Tang China during the reign of Queen S˘ond˘ok ( ‒) although tea drinking might have been known much earlier. Tea was initially prized for its medicinal properties and was also reserved for special occasions. King Munmu, who ruled from  to , ordered tea to be used during ceremonial offerings. Tea-drinking in Korea is linked with the Panyaro Seon (Zen) of tea and is viewed as a spiritual, religious activity leading to higher levels of inner awakening, if not total enlightenment.

Chung Feng De Yi Lou tea-house in Yu Yuan Bazaar, Shanghai, China.  The Green Tea House in Beijing, China. Chinese food expert Fuchsia Dunlop describes the manner of serving tea at a Sichuan tea-house: The Sichuanese rarely use teapots, but brew their loose tea leaves in individual china bowls with lids and saucers (this is known as ‘lid-bowl tea’ – gai wan cha). The saucer catches spills and protects the drinker from the hotness of the cup; the bowl is the drinking vessel; and the lid is used to keep the tea hot and, with a gentle sweeping motion, to help the water circulate as the leaves infuse.

The ancient Chamadao (‘Tea-Horse Road’) linked China’s south-west provinces of Yunnan and Sichuan with Tibet, Burma and beyond. To the north the Silk Road linked China with Central Asia, the Middle East and the Mediterranean. Another trading route, the Siberian Route, which opened up much later, linked China with Russia via Siberia and became known as the Tea Road. The idea of trading caravans evokes a romantic image. In reality, these journeys were fraught with dangers and hardships. The caravans travelled long distances, often over barren deserts, high mountain passes and along jungle trails.

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