Rathbun - Luscious liqueurs: 50 recipes for sublime and spirited infusions to sip and savor

FOR MY GRANDMOTHER
GERTRUDE MIDDENDORF,
WHO TAUGHT ME AT AN
EARLY AGE THE IMPORTANCE
OF A GOOD DRINK

The Harvard Common Press
535 Albany Street
Boston, Massachusetts 02118
www.harvardcommonpress.com

Copyright 2008 by A.J. Rathbun
Photographs copyright 2008 by Melissa Punch

All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage or retrieval system, without permission in writing from the publisher.

The Library of Congress has cataloged the print edition as follows:
Rathbun, A. J. (Arthur John), 1969
Luscious liqueurs : 50 recipes for sublime and spirited infusions to sip and savor /
A.J. Rathbun.
p. cm.

Includes index.

ISBN 978-1-55832-380-3 (hardcover)

1. Liqueurs. 2. Cocktails. I. Title.

TP611.R38 2008
641.255dc22

2008003085

eISBN 978-1-558-32513-5
v1.0913

Special bulk-order discounts are available on this and other Harvard Common Press books. Companies and organizations may purchase books for premiums or resale, or may arrange a custom edition, by contacting the Marketing Director at the address above.

Photographs by Melissa Punch

Food and drink styling by Brian Preston-Campbell

Prop styling by Lauren Anne Niles

Author photographs by Natalie Fuller

Being a host or hostess at a swank soiree, a pleasant party, or a wild wingding should be, and usually is, a joyous thing. Much like giving someone a grand gift, throwing a fun celebration for any old reason (the first day of spring, President Tafts birthday, the anniversary of the release of Bruce Lees classic Enter the Dragon) is a present for you and for the attendees. Serving up whatever signature drink youve decided on, and watching guests smiles start to shine when they taste it (whether its something new or a venerable mix), instills a lovely feeling. Life is right.

Now, multiply that feeling times ten (or imagine it multiplied). That feeling is what happens when you serve up that first drink and catch a view of that first satisfied smile when the drink youre serving contains a liqueur youve made yourself. Its amazingnot only did you make the drink, but at least some, if not all, of the ingredients within the drink. You move, rapidly, from the realm of dandy host or hostess into the immortal realm of host-or-hostess-with-the-mostest. Its a realm that, once youve discovered it, youll never want to leaveand with this book by your side, youll never have to.

To make a liqueur that boasts deep body, layers of flavor, and sometimes a sweet, silly side, it takes not only a bit of time and effort, but also the right ingredients. In the same manner, putting this book together included a number of different human ingredients, and Id like to say thanks to each of those ingredients, with a couple of extra-smooth call-outs to a few standouts, starting with Valerie Cimino, my editor at The Harvard Common Press. Heres to you, Valerie, for your immeasurable help in taking this idea from a bunch of scattered components to a classy and luscious cordial. From start to finish, its been a blast. Thanks and cheers also to every single member of the HCP staff. If only the interstate liquor laws would let me send homemade liqueurs through the mail, you each would have bottles and bottles of my finest creations on your desksbut since I cant send them, let me just say thanks again, and again, for all the help. Thanks also to Melissa Punch, drink photographer extraordinaire.

A whole case of thanks also goes to my agent Michael Bourret, who is a stylish bottle of limoncello all on his own, with his bursts of citruslike imagination and his combination of sweetness and strength. My copious thanks may become rather like an oft-heard refrain, but should never be thought of as any less than heartfelt, because youve been amazing throughout this whole process.

Speaking of amazing, no pal was more amazingly helpful in my world of liqueur-book writing than the Husky Boy, Jeremy Holt, who not only provided the recipe for the Hot Horse, but who also is a liqueur master willing to share his ideas, expertise, and (best of all) end results. Thanks again, my man, for everything. Also, thanks to the many, many liqueur testers for being so willing to sip whats put in front of youyoure my kind of people, and your opinions and ideas were and are great. Thanks to all whove taken sips along the way, with special shoutouts to Matt and Maile, Rebecca and Eric, Megan, Andy and Deena, Mark and Leslie, Brad and Christy, Kyla and Mike, and the whole Kitchen-Edit crew (Im toasting to you, Alexis, Andrea, Katherine, Kelly, and Scott), who always were great when Id bring the infusions into the office for testing and tasting, and thanks also to the whole Fuller family, and my mom, Trudy; dad, Art; and stepmom, Theresa.

Liqueurs need to have the right music played to them, or they turn out a bit sour. My liqueurs soundtrack during the writing of this book was a bubbling mix of the Withholders, the Malinks, the Rich Yarges Experience, The National Trust, the DGRE, GFB, Arthur Dodge and those Horsefeathers, Tales from the Birdbath, and the Belles.

The last sip and the last thanks go out to my wife, Natalie, who besides coming up with many liqueur ideas and many cocktail ideas to go with the liqueurs, and keeping the Sookie-dog from spilling the liqueurs (though who can blame Sookieshe wanted a taste of the tasty mixes, too), never seemed to mind when I turned the basement into a liqueur laboratory. Ill be sure to chill the citrus mixes and save the final drop of the Sweet Macadamiana for you.

Home entertaining is as special now as it was during the 1920s, when everyone had elegant glassware and sharp outfits and when creative cocktails and homemade delicacies were the norm, not the rarity. The difference today is that the attitude is more a combination of fun and homey, without some of the classconscious stuffiness of the past. But the modern wide range of party populists like you should still be looking for something to set your affairs above the everyday, something to show off your ability to create culinary and cocktail masterpieces as well as attractive party environments, all on your own. Homemade liqueurs take your party to the next level.

But the liqueurs in this book arent just for unveiling in drinks or solo at parties. Youll get that same satisfied feeling when a friend, family member, or paramour opens a gift youve presented to find a bottle of homemade liqueur insideand when the recipient takes that first sip and oohs and ahhs at your ability and perseverance in making such a nectar. Also, if you show up at a party with a bottle of homemade liqueur as a present for the hosts, you automatically become the favorite guest (a position that may just ensure you get first dibs at the snack buffet), and you also become the guest that tops the invite list for future parties. And that, friends, is a prime position, one you want to occupy.

The liqueurs in this book arent just for giving, either. Though they work perfectly as the centerpiece of any rocking revelry, and as gifts for all occasions, they also are wonderfully fun to make and keep for yourself (its perfectly fine to be a little selfish). After a hard day of work or play, coming home to pour yourself a tall (or short) glass of a liqueur youve created by hand, that youve raised patiently over the weeks, that youve crafted with care (and maybe even sung, or at least crooned, to once or twice)that liqueur tastes so fine, and makes any moment memorable, even if youre sitting alone on the back porch toasting the sun as it creeps below the horizon.