Grablewski Alexandra - 101 Shots

Copyright 2014 by Kim Haasarud

All rights reserved

Cover and interior photography 2014 by Alexandra Grablewski

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhco.com

Library of Congress Cataloging-in-Publication Data

Haasarud, Kim.

101 shots / Kim Haasarud ; photography by Alexandra Grablewski.

p. cm.

ISBN 978-1-118-45673-6 (cloth); ISBN 978-0-544-18929-4 (ebook)

1. Cocktails. 2. Bartending. 3. Shot glasses. I. Title. II. Title: Hundred and one shots. III. Title: One hundred and one shots. IV. Title: One hundred one shots.

TX951.H2133 2013

641.874dc23 2013026087

v2.0614

Houghton Mifflin Harcourt

Boston New York 2014

Shots... a shot is defined as a 2-ounce portion of an alcoholic beverage that is meant to be served and consumed in one straight gulp. This can be a straight spirit served up (like tequila) or a mixture of spirits and ingredients, like a mini cocktail, chilled. I love doing a shot with a group of people and there is nothing better than getting the night started with a great one. And with the new wave of mixology, there are some really fun ones out there.

With this book I really tried to up the ante with shots and devise some really creative and inventive ones that push the envelope. They range from easy-to-make ones like the , straight.

So, happy shot-making. I hope you have as much fun as I did making and drinking these.

Stigibeau! (This is the Zapotec toast to the life and health and one anotherwhat you say when drinking a shot of fine mezcal. (See .)

Kim Haasarud

Shot glasses typically hold 12 ounces. The recipes in this book are made to hold 2 ounces of liquid, including ones that require shaking with ice. I like the bigger shot glasses because they allow room for more ingredients and garnishes if I want to get creative. (It would be difficult to do an actual mini cocktail with several ingredients when you only have one ounce of liquid space to play with.) If you work at a restaurant and have only 1-ounce shot glasses, feel free to use this book and mix a few shots. When the customer drinks the shot, pour the extra back into his shot glass for a finisher or maybe for the guy next to him.

A smaller shot size (1 ounce) is known as a pony. This is typically what you would serve as a float on top of another drink. A good example would be a margarita with a pony of Grand Marnier.

These days, there are many different styles and shapes of shot glasses, ranging from flared mouths to tall and elegant to roly-poly. What is the best one? Besides your own personal preference, there are a few functional elements to be aware of. If youre planning on serving spirits straight, feel free to get creative with various glass-blown shot glasses, different colors, etc. If you want to do some creative shots with garnishes, the tall elegant ones really show off the color and can hold up a garnish. For bombers (shots dropped into a beer), a typical shot glass with a wide mouth is preferable so the liquid dispenses quickly into the beer. Just keep in mind what you want the results to be.

A very common ingredient used, especially when using fresh citrus.

• 1 cup sugar
• 1 cup water

Combine the ingredients in a pitcher. Stir until the sugar has completely dissolved (may take up to 1 minute). Refrigerate. Simple syrup will last for a couple of weeks as long as it is refrigerated.

Many recipes in this book call for a fresh sour . This is a sweet-and-sour mix made with both lemon and lime juice and simple syrup.

• 1 cup lemon juice, fresh squeezed and strained
• 1 cup lime juice, fresh squeezed and strained
• 2 cups simple syrup

Combine all the ingredients in a pitcher. Mix well and refrigerate. A fresh sour will keep for a week.

While you can buy this almost anywhere, this homemade version is quite delicious!

• 1 cup POM Wonderful pomegranate juice
• 1 cup sugar

Combine the ingredients in a saucepan over low heat. Stir until the sugar has completely dissolved. Bottle and refrigerate until ready to use. This will last for up to 2 weeks as long as it is refrigerated.

fruit purees

Making your own fresh fruit purees is great if the fruits are in season. Below are some fresh fruit purees. However, there are also some great purees that can be purchased online, from your restaurant supply store, or even through a food wholesaler if you work at a restaurant. Companies I recommend are: Perfect Puree of Napa Valley and Boiron. Monin also makes some great shelf-stable purees and syrups.

• 4 peaches, ripe
• Sugar, to taste

Place the peaches in a pot of boiling water. Blanch for about 1 minute. Place the peaches in cool water. The skin should come right off. Cut the flesh off into chunks, place in a blender, and blend until smooth. Add sugar, to taste. If not using the puree right away, you can freeze it.

Makes 2 cups puree

• 1 pint strawberries, hulled
• Sugar, to taste

Place the strawberries in a blender and blend until smooth. Add a touch of water if necessary to help the blending process. Add sugar, to taste.

Makes 1 cup puree

Probably one of the most well-known shots out there. Some bartenders serve this as a cocktail in a martini glass, but it started out as a shot. The key in preparation is how it is served. You drink the shot and follow it with a sugar-coated lemon wedge.

• 1 ounces citrus vodka
• ounce triple sec
• Lemon wedge, seeds removed, coated in sugar

Combine the vodka and triple sec in a cocktail shaker. Top with ice and shake moderately. Strain into a shot glass. Serve alongside the sugar-coated lemon wedge. Shoot the shot and follow with the lemon wedge.

Similar to the preceding recipe, but made with a grapefruit vodka and Aperol (an Italian aperitif).

• 1 ounces grapefruit vodka (e.g., Belvedere Pink Grapefruit, Finlandia Grapefruit)
• ounce Aperol
• Lemon wedge, seeds removed, coated in sugar

Combine the vodka and Aperol in a cocktail shaker. Top with ice and shake moderately. Strain into a shot glass. Serve alongside the sugar-coated lemon wedge. Shoot the shot and follow with the lemon wedge.