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Edible Cocktails: From Garden to Glass - Seasonal Cocktails with a Fresh Twist Paperback – April 15, 2012


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Product Details

  • Paperback: 224 pages
  • Publisher: Adams Media (April 15, 2012)
  • Language: English
  • ISBN-10: 1440529728
  • ISBN-13: 978-1440529726
  • Product Dimensions: 0.8 x 7 x 8.1 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Best Sellers Rank: #547,612 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Featured Recipe: Singing Pear

Singing Pear

This sparkling cocktail is floral and fruity but not overly sweet. The floral notes in the elderflower liqueur are particularly nice with pear.

Ingredients:

  • 3/4 ounce pear nectar (or 1/4 fresh, ripe pear that can be muddled into the cocktail glass with the lemon juice before adding the alcohol)
  • 1/4 ounce fresh lemon juice
  • 1 ounce cachaça
  • 1/2 ounce elderflower liqueur
  • Pinch nutmeg
  • 2 ounces sparkling wine
  • Lemon twist
Directions:

Shake all ingredients, except sparkling wine and lemon twist, with ice. Strain into a champagne flute, top with bubbly. Garnish with a lemon twist.

Review

"Cheers for teaching how to plant a 'cocktail garden' from 'seedling to first sip' and use fresh farmers' market ingredients." --USA Today

"Bovis' guide contains over 150 recipes...sure to impress any guest. Sure there are millions of cookbooks and cocktail recipes out there, but Bovis' book is a new twist. Her eco-conscious and organic focus helps the aspiring bartender within us to understand what is going into the cocktails we all love to indulge." --Drink Me magazine

"Natalie Bovis is known for making some of the most delectable drinks on the planet and the ones she's included herein are no exception. As more and more bartenders are looking to craft bespoke ingredients for their cocktails, this volume will prove a great launching point. Detailed instructions on how to make your own syrups, jams, jellies, shrubs, infusions, liqueurs, bitters, mixers and garnishes provide a wealth of invaluable information for anyone looking to make the leap beyond pre-bottled ingredients." --in the Mix Magazine

"I truly appreciate [the author's] 'tools of the trade' where she shows what is needed before you try to mix up all this amazing deliciousness. These recipes are definitely more creative than the other cocktail books out there." - Sew Craft Table


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Customer Reviews

4.7 out of 5 stars
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See all 27 customer reviews
The format is nice, with bright colorful pictures and the text was easy to read.
M. Reynard
This book is an absolute must-read for home bartenders interested in the craft cocktail movement, as well as a great resource for professionals.
Nicholas Bode
Like most cocktail books, you will need a fairly well stocked bar to make many of the drinks featured in the book.
John W. Graham

Most Helpful Customer Reviews

6 of 6 people found the following review helpful By Shala Kerrigan TOP 100 REVIEWERVINE VOICE on April 13, 2012
Format: Paperback
Edible Cocktails: From Garden to Glass- Seasonal Cocktails with a Fresh Twist by Natalie Bovis proves once again that not only is gardening, working with compost, and going to farmer's markets a very sustainable way of life, it can also be very trendy and edgy. These recipes are sure to impress.

The introduction chapters are dense with information. You'll learn about the supplies you need to properly mix drinks, a bit about various alcohols, the types of spices you'll want to have on hand, and the sorts of things you can grow in your garden with gardening tips. It also talks briefly about farmers markets.

When I was tending bar, one of the other bartenders would make grow and pickle beans to put into Bloody Marys. That was a great idea, but this volume eclipses that by so much. There are savory drinks with specialty salt rims, sweet drinks that mix fresh fruit with good quality alcohol and drinks that combine flavors in wonderful ways.

It's not all alcoholic drinks though. There are also recipes for making different flavored syrups, jams, marmalade and other things using a garden bounty or what's in season at the supermarket. Agua Fresca and garnish recipes and ideas like candied limes can pair for non-alcoholic drinks for designated drivers and minors.

I love the creative flavors and ideas. There are several recipes for using meat in cocktails which is not something you'd ever expect, but bacon lovers would appreciate the novelty of the Bacon Cherry Creek Cocktail which combines a smoked bacon washed bourbon with a cherry cinnamon syrup (both recipes are in the book). For fresh, fruity flavors, you can't beat the peach puree Whiskey Bellini recipe.
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2 of 2 people found the following review helpful By Graves VINE VOICE on August 7, 2012
Format: Paperback Vine Customer Review of Free Product ( What's this? )
In "Edible Cocktails" Natalie Bovis has not created another great bar book full of nice drinks, she's created a cook book that can go with any other decent mixology tome.

A great many bar drinks today talk about adding syrups or other flavors to the liquors to alter their flavor but this can often send the reader out looking for these flavor agents. Although there are drink recipes in Bovis' book what stands out are the recipes for just these flavor agents: shrubs, puree's, mixes, jams & jellies (yes they are different), Syrups etc and how to infuse flavors into liquors.All are clearly laid out with explanation how to make, store and use them. More than just a book for the bar I found myself thinking of uses for some of these items in desserts and soups.

In the end this is not so much a bar book that can stand on its own. In that way it falls flat, like the great supporting actor who can't carry as the lead in a film but like the great supporting film actor it is well enough written and flexible enough to add to any other bar book you should have, making it better and easier to work with.
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1 of 1 people found the following review helpful By M. Reynard VINE VOICE on August 3, 2013
Format: Paperback Vine Customer Review of Free Product ( What's this? )
Ok, I always try to make at least 10-20% of the recipes in a cookbook before reviewing, but I'd be a downright drunk if I tried to do that with this one. I just can't consume that much alcohol by myself. But I did get to try a few, and I thought this was an interesting book.

The book is split up into several different parts. There is an introduction and list of kitchen and bar tools and their uses, glasses, and the types of alcohol. Chapter 2 talks more about gardening and growing your own ingredients. Then we get into the chapters that actual deal with making the drinks, starting with a very large section on grapes and including grape based cocktails, sparkling cocktails and specialty sangrias. Out of this section I tried the Classic Champagne Cocktail and the majority of people with me who tried it enjoyed it. The bitters gave it a very unique taste.

Chapter 4 is syrups, shrubs, and other sorts of additives. There are actually recipes for jams in this section, although I prefer to use actual jam books for that sort of cooking (although there is a recipe for making your own pectin). The variety of syrups is endless though and there was a huge selection. I made the cherry-cinnamon and it was only slightly medicinal tasting but the taste was good and it had a nice thickness to it.

Chapter 5 is the odd one. This has all the infusions with ingredients like meat and eggs. I'm a sucker for Bacon so I made the Smoked Bacon-Washed Bourbon and the accompanying Bacon Cherry Creek Cocktail. By itself the bourbon had a slightly fatty flavor and the smoke was strong. When mixed into the cocktail I thought it was horrendous. My grandpa liked it though and thought it had a strong smoke flavor but was light on the cherry.
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1 of 1 people found the following review helpful By Chicago Book Addict TOP 1000 REVIEWERVINE VOICE on April 9, 2013
Format: Paperback Vine Customer Review of Free Product ( What's this? )
If you love seasonal cooking and home mixology this is the perfect cookbook.

First, it's very comprehensive. You get recipes but you also get some great chapters on basics like mixology and gardening. This makes it a resource in addition to a cookbook, which I appreciated.

And the recipes themselves are great. There is a good range of more classic cocktails like the Sidecar, Pisco Sour, and Classic Martini as well as drinks that feel special and innovative. The book also gives you recipes both for the drinks themselves and the syrups, jams & jellies, purees, mixers and garnishes you will need to make them. There are also some fun infusion recipes including a whole section on meat-infused mixology! I will admit the latter was a surprise because I assumed the book would have a lot of recipes for seasonal produce, but meat-based items never even came to mind. Given the popularity of bacon right now I'm sure that the Smoked-Bacon Washed Bourbon will be favorite. Sure you could play around on your own, but the author's recipe is well-tested and saves the potentially wasted ingredients from experimenting. I also think that beyond making drinks in your own kitchen the infusions are great for gift giving. I know a lot of people who would be excited to receive some homemade Orange-Coffee Liqueur or Homemade Irish Cream.

That said there were a few things that would have made this book even better. The first would be more cocktail recipes. The book was very heavy on recipes for drink components which made me wish for a few more drink recipes. The second is I would have love more recipes that can be batch made or more instructions on which individual cocktails can be made well in pitcher version.
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