Sacasa María del Mar - Summer cocktails: margaritas, mint juleps, punches, party snacks, and more

One martini is all right .

Two are too many,

and three are not enough.

JAMES THURBER

Copyright 2015 by Quirk Productions, Inc.

All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

Library of Congress Cataloging in Publication Number: 2014944415

eBook ISBN: 978-1-59474-788-5
Hardcover ISBN: 978-1-59474-785-4

Designed by Amanda Richmond
Production management by John J. McGurk

Photography and art direction by Tara Striano
Food styling and art direction by Mara del Mar Sacasa
Author portrait by Benoit Mouthon
Prop styling by Penelope Bouklas and Emily Rickard

Quirk Books
215 Church Street
Philadelphia, PA 19106
quirkbooks.com

v3.1

CONTENTS

HAMMOCKS, ROOFTOP PARTIES, PICNICS, BEACHES, LAKES, MOUNTAINS. Bikinis and the smell of sunscreen, sand in unmentionable places, porches and rocking chairs, the sun, the salt, the sweat. Even for those who live in latitudes where the sun shines year-round, summer is a special word, conjuring youth in all its lightheartedness, troubles shrugged off a freckled, golden shoulder.

This book is a companion for the golden season, with recipes ranging from classic to newfangled. It is separated into sections so that you may drink your way through old-school cocktails, brain-freezing slushy sips, potent punches, novel potions, and, in case you need reviving after all that, antidotes. But because ice and olives cant always be considered dinner, you can find recipes for real food tucked in the back.

A serious attitude is often taken in the field of mixology, and although it is indeed a craft, Id like to invite you to approach this book casually, with thirst and curiosity. Read the recipes, get to know the spirits. Taste, experiment, and enjoy. Salud!

ONCE YOUVE TASTED YOUR WAY THROUGH THIS BOOK, YOULL FIND COCKTAILS YOU come back to time and again, so always keep their components on hand. Here is a list of basics to help you begin shaking and stirring.

Bacon: Select high-quality, thick-cut bacon for more flavor and a deeply satisfying bite that is meaty and crunchy. For minimal mess, microwave bacon between layers of paper towels for about 6 minutes. Note that this method leaves you without fat that could be used for cooking. If using an oven, set an oven-safe cooling rack on a rimmed baking sheet, lay bacon across the rack, and bake on the middle rack in a preheated 375F oven for about 12 minutes. If cooking on the stove, use a large skillet and dont overcrowd the bacon.

Chiles: Fresh chiles, like the jalapeo and its extra-hot cousin the serrano, are used to flavor and layer subtle heat in light summer drinks like the . Their heat is earthy and rich and pairs wondrously with summer fruits. Moritas are available in the Latin American section of most supermarkets.

Chocolate: I always use bittersweet chocolate in my recipes and for snacking, preferring the more intense flavor to that of milk chocolate. Look for varieties, either in bars or chips, that have 60 to 70 percent cacao content.

Club soda: This neutral, sparkling drink adds fizz and balances strong spirits without disturbing their flavors. Unless you plan to use a lot at once, keep small bottles on hand in the fridge, so you can add a splash here and there while preserving the carbonation.

Coconut milk (unsweetened): This popular alternative to dairy is used repeatedly throughout this book to flavor recipes like the . Cream of coconut, the unctuous and sweetened blend frequently used in cocktails, is not recommended as a substitute; it overpowers otherwise balanced drinks.

Coffee: To get more out of it than just a caffeine boost, coffee should be carefully prepared and enjoyed. Use your favorite blend and, if possible, grind your beans for the freshest flavor. (A spice mill is perfect for small quantities.) French coffee presses, stovetop espresso makers, and regular coffee pots are all acceptable for making coffee. Always brew coffee right before using it.

Cola: I always opt for classic Coca-Cola, but use your favorite brand in drinks like the . Always keep it well chilled.

Dried edible flowers: Dried lavender flowers and rosebuds lend their fragrance to the elegant for additional shopping suggestions.

Fresh herbs: Basil, cilantro, and mint are used frequently throughout this book. To clean herbs, fill a large bowl with cold water and soak for 1 to 2 minutes. Drain and repeat until the bottom of the bowl is free of sediment. Use herbs immediately or wrap leftovers in damp paper towels, place them in a plastic zip-top bag, and store in the refrigerators crisper drawer.

Fresh produce: Many of these recipes rely on seasonal produce. Peaches, plums, rhubarb, and berries are available at supermarkets and farmers markets. Eat locally and savor summer by taking advantage of whats ripe, juicy, and fragrant. Infuse liquors, make quick pickles, and invent new shrubs to preserve produce and use it in cocktails and other recipes year-round.

Fruit juices: The need for the freshest fruit juices in these cocktail recipes cannot be stressed enough. For tropical fruit nectars, such as passion fruit and guava, read the ingredients lists and avoid brands that are packed with additives and thickeners. Opt for reduced-sodium tomato juice whenever possible.

Ginger beer: Ginger ale is one of the most refreshing carbonated beverages I know, and I love the variety of craft versions, like Boylans, that are available. However, I prefer the sharper taste of ginger beer, whose more aggressive flavor is a sharp and welcome addition to cocktails such as the .

Honey: Honey is a natural sweetener and a favorite in this book, especially in .

Horseradish root: Look for this large root in the produce aisle, and ask for it if you dont spot it immediately, since it is sometimes hidden. Horseradish should be finely grated for cocktails, right before use because it oxidizes quickly. Prepared horseradish is available in the refrigerated section of the supermarket, but it is lackluster and missing the sharp, mustardlike burn of the fresh version.

Salt: Kosher salt is the go- to in these recipes, but Maldon sea salt, which has large, flat crystals, is called on for garnishes. It melts slowly and evenly into warm foods and drinks and also provides a pleasant crunch. For rimming glasses, use kosher salt or crush Maldon crystals with your fingers. Smoked salts, pink salts, and all their esoteric relatives can be used in lieu of the basic varieties as long as they are coarse.