Henry - Savory cocktails : sour, spicy, herbal, umami, bitter, smoky, rich, strong

These rims are anything but sugar-coated. Savory Cocktails shakes, stirs and strains nearly 100 hard-hitting distilled delights for a cornucopia of todays coolest drinks. Using everything from classic liqueurs to innovative new bitters, the recipes in this book offer a stylish, sophisticated approach to complex-flavored cocktails like:

YUZU SOUR

GREEN TEA GIMLET

OFF-WHITE NEGRONI

PINK PEPPERCORN HOT GIN SLING

GREENS FEE FIZZ

THE SPICE TRAIL

Packed with carefully crafted cocktails as well as information on tools, ingredients and imbibing history, Savory Cocktails goes way beyond just recipes. The devilish twists in this barmans companion are taste tested and mixologist approved.

To my mom. She wasnt much of a cocktail drinker, but she did put the letters LUV on the wall above our 1970s freestanding bar in the downstairs den. Then when she got tired of it, she let me move that bar upstairs to my bedroomwhich I thought was pretty darn glamorous as a 10-year-old.

Copyright text and photographs 2013 by Greg Henry. Copyright concept and design 2013 by Ulysses Press and its licensors. All Rights Reserved. Any unauthorized duplication in whole or in part or dissemination of this edition by any means (including but not limited to photocopying, electronic devices, digital versions, and the Internet) will be prosecuted to the fullest extent of the law.

Published by

ULYSSES PRESS

P.O. Box 3440

Berkeley, CA 94703

www.ulyssespress.com

ISBN: 978-1-61243-261-8

Library of Congress Catalog Number 2013938631

10 9 8 7 6 5 4 3 2 1

Acquisitions Editor: Katherine Furman

Managing Editor: Claire Chun

Editor: Phyllis Elving

Proofreader: Lauren Harrison

Layout: what!design @ whatweb.com

Index: Sayre Van Young

Cover photographs: Greg Henry

NOTE TO READERS: This book is independently authored and published and no sponsorship or endorsement of this book by, and no affiliation with, any trademarked brand of alcoholic beverages, copyrighted or trademarked characters, or other products mentioned or pictured within is claimed or suggested. All trademarks that appear in ingredient lists and elsewhere in this book belong to their respective owners and are used here for informational purposes only. The authors and publishers encourage readers to patronize the quality brands of alcoholic beverages and other products mentioned in this book.

We are in the midst of a cocktail renaissance. It started in the 80s with concoctions like the Sex in the City drink of choice, the cosmopolitan, but as this renaissance develops, cocktails are becoming more sophisticated and taking a distinctly savory turn. Todays bartenders are reaching for unexpected ingredients and employing culinary techniques such as infusions and pures to expand and sometimes challenge the palate. Herbs and spices are moving from the kitchen to the bar as more and more bartenders develop cocktails with a from scratch approach. Innovative ingredients and modern techniques create new categories of beverages, because there comes a point in life when sweet, pink drinks just dont keep you coming back to the bar.

balance the flavor elements. Follow a culinary path as you begin building your cocktail. This book will introduce you to some unexpected directions you may never have considered before.

As an example, a Salad Bowl G&T (see ) combines muddled herbs and vegetables with the botanicals already present in gin. All on its own this would make a rather one-note drink, but the balance comes from garden-fresh tomatoes and their sweetly acidic bite. Even a savory cocktail needs the right hint of sweet. Cocktail bitters, too, go a long way in seasoning a drink or providing the final flourish.

In addition to earthy herbs and vegetables, bartenders are incorporating such ingredients as shrubs for a tangy flavor. These old-fashioned drinking vinegars are being rediscovered for the complex sweet and sour effect they can have when mixed into drinks. A beet and juniper shrub in this book (see ).

Savory touches neednt be that dramatic. Subtle influences can nudge many classic cocktails toward the savory end of the scale. Tartufo (see ), are challenging to the palate and typically very alcohol-forward, but when sipped slowly there can be no denying their savory complexity.

You dont need a lot of glassware to make a great drink. But its nice to have the basics, because proper presentation adds to the enjoyment of a well-made cocktail.

Coupe (or Saucer) This bowl-shaped Champagne glass is better suited for cocktails than for bubbly, so many bartenders have adopted this classic shape. It should hold between 3 and 6 ounces.

Cocktail Glass This 3- to 6-ounce slope-sided glass is considered the quintessential martini glass. Its ideal for most stirred or shaken cocktails.

Collins Glass Theres a fine line between a Collins glass and a highball glass. Typically, a Collins glass is slightly taller and narrower, holding 10 to 14 ounces. Its a good size for drinks served over ice and drinks topped with something fizzy. An even taller 16-ounce version is known as a chimney glass.

Highball Glass Youll find this versatile glass in both 8- to 10-ounce and 12- to 14-ounce sizes. I consider it interchangeable with a Collins glass.

Old-Fashioned Glass Short and stocky with a heavy bottom suited to muddling, this glass can vary in size from 4 to 12 ounces (or more). The larger ones are often called double old-fashioned glasses. Youll also see this style called a rocks glass, a tumbler, or a whiskey glass.

Punch Cup Small and rounded, a punch cup often has a handlethough thats not my preference. These hold about 6 to 8 ounces and are (of course) used for punch in conjunction with a punchbowl. But their size and rounded shape make them nice for sipping spirits neat as well.

Shot Glass Sturdy in form and simple in shape, this little glass holds 1-1/2 ounces when filled to the top. Large double shot glasses can be 2 to 4 ounces and are useful for shooters.

Wine Glass Its not just for wine. Its also a good all-purpose glass that can simplify your glassware choices when entertaining. Wine glasses work well for highballs, large fruity drinks, and spritzers, with or without ice.

As with most things, making a proper cocktail requires the proper equipment, but this need not be fancy. In fact, some of the bright and shiny accessories on the market arent well suited to the job. Look for durability, quality, and ease of cleaning. Avoid plastic in most cases. Old-school is fun, but it can have its drawbacks. Consider each tool individually. My tools are hardly a matched set. Ive chosen each for the job I intend it to perform. Still, some are vintage, some shiny and fun. I never said a good bar tool wasnt those things; its just not those things primarily.

Call me a neatnik. The first item Id place on the essentials list is a good (clean) bar towelactually two bar towels, one a terrycloth workhorse for wiping down your work area and the second a finely woven, lint-free cotton cloth to keep glassware sparkling.

These are what I consider the other essentials:

Barspoon For stirring, mixing, and scooping ingredients in 1/2-teaspoon additions. Look for a stainless-steel version with a long, thin handle. The handle is often twisted to assist in mixing when its rotated back and forth between the palms of your hands, or your fingertips if youre very dexterous.