Katy Seibel - Tarot of Cocktails

Heres to good libations and good vibrations. CONTENTS INITIATION As the bearer of this book, you are most fortunatethere are many fine cocktails in your future. While the spirit of classic tarot cards dwells within the pages that follow, well delve into divine drinks more than divination. This faithful companion will help you master the alchemy of alcohol and the magic of mixology. I will begin with a bit of history, followed by a quick apprenticeship on the art of home bartending, including essential tools and trusted techniques. Then, the heart of the mattera library of libations with flavor profiles to please every palate.

There are playful spiked floats, like . This is just a taste of the spellbinding drinks youll discover. The potable potions contained herein are sure to tantalize your taste buds and lift your spirits. I hope you savor every sip of your journey through Tarot of Cocktails .

BACKGROUND Originally developed as playing cards in 14th-century Europe, tarot was adapted for divinatory use as early as the 18th century. From facing the day to starting a new journey, individuals turn to tarot for mundane conundrums, cosmic questions, and everything in between.

The well-known and well-loved Rider-Waite-Smith deck served as inspiration for the original illustrations in this book. A collaboration between academic mystic A.E. Waite and artist Pamela Colman Smith, it was originally published by the Rider Company in 1910. Its iconic art is widely recognizablesaturated colors, eye-catching compositions, deceptively simple line work. From the harrowing terror of The Tower to the blithe levity of The Fool, Ive long been enraptured by the beauty of Smiths art. To create my illustrations, I reimagined the cards to coincide with cocktail recipespentacles become citrus wheels, cinnamon sticks stand in for wands, and so on.

Alcohol, like tarot, has a long and significant history in the human narrative. People have been making and enjoying fermented beverages since ancient times. Drinking can be social, celebratory, even sacramental. Classic cocktails have experienced a resurgence in recent decades, and the craft has reached new echelons of artistry. The recipes ahead strike a nice balanceinteresting enough to intrigue seasoned bartenders, yet accessible to more amateur enthusiasts. Like a spread of tarot cards, a cocktail combines different componentseach with a unique role to play, a flavor or texture to contributeand that purpose changes depending on the combination and quantities of ingredients.

The ritual involves certain instruments, careful measurements, an alchemy of ingredients, and an order of operations. Theres a science to it, but theres magic in the mix, too. With this book, I wish to provide a beautiful artifact to please the eye, a practical tool to educate and inform, and an opportunity to discover the magic of cocktails. Whether youre a wise witch or know nothing of tarot... whether youre a veteran bartender or have never made more than a gin and tonic... this book has something for all.

Now lets raise a glass to good fortune and good drinks.

TOOLS Jigger Jiggers are used to measure the volume of ingredients. Precise measurements are of utmost importance as even small discrepancies in ingredient quantities can upset the balance of a cocktail. Jiggers are typically hourglass-shaped with different measurements on either side and sometimes additional increments etched inside the cups. Find the one that best suits you, or collect multiple jiggers to keep on hand. Tip: The smallest quantity (in ounces) in the recipes that follow is .

If your jigger doesnt have an increment for this measurement, take note that ounce equals 1 teaspoons. Shaker Most of the drinks in the book are shaken, so this will be a workhorse tool. Shaking serves to chill, dilute, mix, and aerate a cocktail. There are a few different varieties of shakers, the most common being the cobbler shaker and the Boston shaker. The three-piece cobbler features a metal tin, a top with a built-in strainer, and a cap.

Mixing G LA ss This vessel is designed for drinks that are stirred rather than shaken. Mixing G LA ss This vessel is designed for drinks that are stirred rather than shaken.

They are typically made of glass, feature a spout for easy pouring, and require a separate strainer. You can opt for a glass designed specifically for this purpose, or you can use the tumbler portion of your cocktail shaker or a pint glass for stirring. Barspoon The barspoon is your go-to tool for stirred drinks. Its length accommodates a variety of mixing glass sizes, and its twisted shape allows it to spin freely as it moves around the edge of the glass. Strainer Strainers prevent ice and other solids from falling into your final drink. Hawthorne strainers have a spring around the edge to create a snug fit and catch muddled ingredients.

Even if youre using a cobbler shaker with a built-in strainer, I recommend having a Hawthorne strainer on handthey work a lot better. Some drinks, such as those containing muddled fruits or herbs, call for double-straining through a fine-mesh sieve, so youll want to have one handy. The simple and classic julep strainer, a shallow perforated bowl with a handle, is ideal for stirred drinks. Select one that fits snugly in your mixing glass of choice.

Mudd LE r A muddler is a tool made of metal or wood that is used to mash fruits and herbs to release their juices and flavors. G LA ssware There are many additional types of glasses that arent mentioned here, but these are the primary ones used for my recipes.

Coupe: This stemmed bowl-shaped glass is the go-to for cocktails served up (without ice). The stem allows you to hold your drink without warming it up. Lowball: Also known as a rocks glass or an old-fashioned glass, the lowball is a short, wide tumbler for drinks served on the rocks or with a single large cube. Highball: Taller and narrower than a lowball, the highball is ideal for drinks served on the rocks with a mixer, such as soda. The Collins glass is similar to the highball and can be used in its place.

INGREDIENTS and TECHNIQUES Ice Ice is the cornerstone of the cocktaileven drinks served up need to get cold first.