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Shake, Stir, Pour-Fresh Homegrown Cocktails: Make Syrups, Mixers, Infused Spirits, and Bitters with Farm-Fresh Ingredients-50 Original Recipes Spiral-bound – July 1, 2012
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About the Author
Katie Loeb is a bartender, sommelier, creator of craft cocktails, and author of numerous articles and cocktail recipes, which have been published in Bon Apetít, The Los Angeles Times, Imbibe, Philadelphia Magazine, Inside, and Food & Wine Magazine cocktail books. She has consulted for numerous restaurant groups and spirit brands, providing cocktail recipes, beverage lists, and operations assistance. She lives in Philadelphia, Pennsylvania.
Excerpt. © Reprinted by permission. All rights reserved.
Blueberries are loaded with antioxidants, vitamins, minerals, and fiber. That alone is a good enough reason to include them in your diet, but their delicious sweet flavor is the best reason to include them in your beverages, both alcoholic and not.
—3 cups (710 ml) water
—3 cups (366 g) blueberries, rinsed clean and any visible stems removed
—2 cups (400 g) sugar
—1 teaspoon grated or microplaned lemon zest
1. Bring water to a boil in a medium saucepan.
2. Add blueberries and lower heat to a simmer. Simmer berries for 10 minutes until they begin to soften.
3. Add sugar and stir until dissolved. Remove from heat and cool slightly.
4. Puree in blender, add lemon zest, and allow to cool to room temperature. Strain into a bowl through a fine-mesh strainer, chinoise, or through a double layer of cheesecloth to remove berry skins, lemon zest, and any stems or leaves.
5. Funnel into clean glass jars and refrigerate. This syrup keeps for up to 3 weeks.
YIELD: APPROXIMATELY 1 QUART (1 L)
Berries and lemonade just scream summertime. Blueberry lemonade is refreshing and takes advantage of the bounty of the season. This recipe works brilliantly with raspberry or strawberry syrup, too. You could easily substitute raspberries or strawberries into the Blueberry Syrup recipe in the same proportions and use those syrups for berry lemonade variations.
—1 1/2 cups (355 ml) Blueberry Syrup (above)
—1 1/2 cups (355 ml) fresh lemon juice
—3 cups (710 ml) water
—Garnish: Lemon wheel or skewered blueberries
6. Combine Blueberry Syrup, lemon juice, and water in a large pitcher or container. Stir well to combine.
7. Serve over ice and garnish with a lemon wheel or skewered blueberries.
8. If you’d like to make this into Adults Only Lemonade, add a couple of ounces of citrus, raspberry, or vanilla vodka, or a citrus-forward gin like Bluecoat to your glass.
YIELD: 1 1/2 QUARTS (1.4 L)
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I made a half-batch recipe of the allspice dram since the main alcohol ingredient was expensive and difficult to obtain. (151 proof Demerara rum - I used Hamilton Overproof 151 [Ministry of Rum]. The book suggests Lemon Hart which is currently unavailable in the US.) I did a half-batch to make sure I liked the recipe before I dedicated the remainder of the Hamilton's rum on a full batch. The results, after the initial 3 week maceration of the spices, were very good - spicy and well balanced. The directions say to let it mellow for another 4 weeks after straining out the solids and bottling. For the next batch I plan to increase the amount of allspice to bring that flavor forward a bit more and to decrease the amount of sugar in the syrup. I'd prefer the liqueur to be less sweet and viscous. I compared it against the last of my St. Elizabeth's allspice dram. The are different, owing to different ingredient ratios and manufacturing process, but the homemade version is perfectly acceptable (delicious, actually!) and indistinguishable when mixed in a cocktail. Making this recipe alone pays for the book versus buying a single 375ml bottle of St. Elizabeths Allspice Dram. See my review of the Small Hands Orgeat for my thoughts on the orgeat recipe. Small Hands Orgeat Syrup 250ML