Average Reviews:
(More customer reviews)Quite an excellent reference for cocktails that are a little different. Well conceived.
Kara organizes these drink recipes by season (of the year) with the aim of showcasing fresh, seasonal ingredients. The "Wasabi-Tini" ushers in spring (a caveat: wasabi-ize with the utmost care). Summer's "Watermelon Hot" combines freshly pulsed watermelon with green Thai chilies to allay (or perhaps obliterate) the worst of those dog days. Autumn's "Mule Kick" is a variant of the "Moscow Mule," using jalapeño-infused Vodka. Winter's "Mexican Hot Chocolate" is a multi-step recipe but evidently worth the trouble: hot chocolate with Kahluá plus a half teaspoon of a "Mexican Spice Mix" composed of chili powder, cinnamon, cardamom, ginger, cloves, and nutmeg.
A good solid third of the book involves preparation and method, how to handle spices, spicy cocktail food pairings, and an especially eye-opening (if not eye-watering) section on how to make spice-infused liquors and syrups.
Extremely valuable.
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