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Luscious Liqueurs: 50 Recipes for Sublime and Spirited Infusions to Sip and Savor (50 Series) Hardcover – August 18, 2008


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Product Details

  • Series: 50 Series
  • Hardcover: 96 pages
  • Publisher: Harvard Common Press (August 18, 2008)
  • Language: English
  • ISBN-10: 1558323805
  • ISBN-13: 978-1558323803
  • Product Dimensions: 8.7 x 6.1 x 0.6 inches
  • Shipping Weight: 12.8 ounces
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #212,444 in Books (See Top 100 in Books)

Editorial Reviews

Review

The book itself is lovely enough to give as a gift...filled with beautifully-enticing photographs and well-written instructions. Most of the recipes require some time for the liqueur to set...but the end result will be worth the wait. --Suite101.com

Praise for Good Spirits: Very good, accessible cocktail recipes, delivered with a chaser of humor, history, criticism and insight. --Newsday

Praise for Good Spirits: In this gorgeous guide to every cocktail imaginable, Rathbun breaks out the 12 chapters not by ingredients but by useful, or at least amusing, categories. The scores of full-color photos are thirst inducing and add an irresistible retro charm to the proceedings. --Publishers Weekly (starred review)

About the Author

 A. J. Rathbun is a freelance food and entertaining writer and the author of Champagne Cocktails, Wine Cocktails, Dark Spirits, Luscious Liqueurs, Party Drinks!, and the International Association of Culinary Professionals Award-winning Good Spirits. Rathbun earned his MFA in creative writing from Western Michigan University, and has worked variously as a buyer for Amazon.com, an usher at the Art Institute of Chicago, a rock band roadie, an envelope stuffer, a marketing assistant, the director of the Poetry After Hours program at the Seattle Art Museum, an online editor, a waiter, and of course, a bartender. In addition to his cookbooks, Rathbun is the editor of In Their Cups and the author of Want, two poetry collections. Rathbun has been a guest, talking about drinks, food, entertaining, and kitchen products, on numerous radio shows, including Martha Stewart's Everyday Food satellite radio program and USA Radio, has done interviews with a variety of publications, including the Seattle Times, the Milwaukee Journal Sentinel, and the Arizona Republic, and has contributed to the magazines Every Day with Rachael Ray and Wine Enthusiast, among others. He is a member of the International Association of Culinary Professionals and the Museum of the American Cocktail. He teaches cocktail classes at the cooking school Dish It Up, one of which was recently profiled in the magazine Traditional Homes. Rathbun lives in Seattle, Washington. To learn more about him and his books, and to read his blog, Spiked Punch, and check out a few of his drink-making videos, visit his website at www.ajrathbun.com.

More About the Author

A.J. Rathbun is a food and entertaining writer and poet and the author of Champagne Cocktails, Dark Spirits, Wine Cocktails, Luscious Liqueurs, Party Snacks!, Party Drinks!, the IACP Award-winning Good Spirits, Double Take (in collaboration with chef Jeremy Holt), and editor and contributor for In Their Cups. In addition to his cocktail books and cookbooks, Rathbun is the author of Want, a collection of poems. He lives in Seattle, Washington. To learn more, visit Rathbun's website at www.ajrathbun.com and drink up his blog Spiked Punch (it's lonely, and needs attention).

Customer Reviews

Very easy to follow recipes.
Beaver
I've made the triple sec, blackberry liqueur, pineapple rum, amaretto, macadamia nut liqueur, and coffee liqueur, and every one has been delicious.
Dan Garlington
And then... talk your friends into making a different one for you and share the love!
Mark Butler

Most Helpful Customer Reviews

16 of 16 people found the following review helpful By Mark Butler on October 20, 2008
Format: Hardcover Verified Purchase
I'll admit it. I was a little scared of liqueurs. Those fancy-dan bottles, those sweet gooey snifters of purple stuff. Yikes! After taking the plunge and trying a few of the recipes in Luscious Liqueurs, I've now seen the light. First of all, almost anything can be in a liqueur: tart lemon in a Limoncello, hazlenut in the Heroic, or even horseradish in the Hot Horse. You heard me. Horseradish! You'll never think of Bloody Marys the same way. Second, liqueurs aren't built out of some mysterious gunk. Vodka is the simple base for most of the liqueurs in the book. And fresh ingredients bring a lively taste to each drink I've tried. Liqueurs aren't scary, they are great. They are fun and easy to make... and drink... and share with friends. (And then... talk your friends into making a different one for you and share the love!)
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8 of 8 people found the following review helpful By Phyllis Staff TOP 1000 REVIEWER on December 18, 2010
Format: Hardcover Verified Purchase
A cookbook is just a book until you actually try the recipes. And try is just what I've done. Here's my take on Luscious Liqueurs:

PROS:

1. I've made three recipes using, for two of them, fruits (blackberries and pomegranates) from my own garden. The third was a coffee liqueur which is still in the 'resting before tasting' stage. But those that have been tried and tasted -- marvelous!

2. Lovely photographs accompany each recipe -- as they should. No skimping on photography or paper here.

3. Quite an assortment both in ingredients and in bitterness and sweetness. You'll probably find several of your favorites here.

CONS:

1. I'm beginning to think of forming a one-woman protest in front of publishing houses that use standard binding for cookbooks. Think, ladies and gentlemen, think of the cook who is trying to assemble ingredients and follow a recipe all the while holding a book open with one hand because it refuses to lay flat. Is spiral binding really too much to ask?

OVERALL:

In spite of my binding complaint, the recipes for liqueurs in this small volume are just too good to miss. So, if you're a fan of good liqueurs, and if you've been astonished at the recent price hikes for your favorites, try making it for yourself and your friends. If I can do it, you're a cinch!

Five Stars!
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7 of 7 people found the following review helpful By Rebecca A. Staffel on May 5, 2009
Format: Hardcover Verified Purchase
I attended a party class taught by the author last year and one of the cocktails he made featured a delicious blackberry liqueur that he had made himself. I had to have the recipe! It was late June, strawberry season, so I followed the simple directions for Strawberry Gold and ended up with a heavenly elixir that I bottled up and handed out at Christmas. It tastes like summer in a bottle! This summer I'm planning to make more liqueurs with different fruits. The hardest part of making the berry liqueurs is waiting the few weeks it takes for them to steep. Other than that, it's simple, easy, and delicious. If you're the impatient sort, you can make the Chocolate Cream Liqueur and serve it for grown-up dessert tonight.
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4 of 4 people found the following review helpful By Atalanta on August 30, 2012
Format: Hardcover
I too had heard the author on NPR (see a trend here) and put the book on my Amazon list. To my surprise, an "unknown benefactor" (old college friend) sent me the book. I looked through it and thought it very cool and didn't do much with it. Speed forward some and I'm sitting at the bar chatting with the bartender and she tells me of this book she got with these liqueur recipes. She was making the limoncello. "I have that book too!" so we decided I'd do the limoncello too and then we could swap. She did hers with vodka and I did mine with Everclear. Hers was lighter, nicely sweet with delicate finish. After the first taste, we decided that mine needed just a splash of water (to break the surface) otherwise it was too "smooth" (cough cough). Mine had a more intense lemon flavor - using the higher proof alcohol and I let it steep an extra week before I added the sugar (just lost track of time). It did have a kick that hers didn't. I can't say if one was better than the other, they were both very good.

She also made the Strawberry Gold which was amazing and now I have a batch of that steeping with more limoncello.

For the reviewer who said it was too expensive - if you have a craft store or big store like Walmart, you can find large and small bottles there. I got my half-gallon mason jars at Michaels crafts and my smaller jars at Dollar Tree, GoodWill, and by asking people to save empty smaller bottles like for beer and bitters.

For the reviewer who said you can do better online. Sure. I have a whole folder of bookmarks for that sort of thing - cocktails, mixers, infusions, and so forth. But it's nice to read someone's work, to hold a book in my hands, and enjoy the pictures without having to be in front of a computer screen.

For anyone who isn't sure - give it a shot. It's a fun little collection of recipes and you might get inspired to concoct your own. I'm going to try doing spiced rum with mulling spices and see how that turns out!
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6 of 8 people found the following review helpful By L. Pierson on October 20, 2008
Format: Hardcover
So I caught the author on some morning show in Boston and thought he was so charming and made making liqueurs sound so easy and fun. I'm always looking for something to make for gifts for the holidays and this is perfect. The book is super fun to read and I think the hardest thing is picking which liqueur to make next.

This is one book I'll come back to again and again!

LP
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