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Spice & Ice Paperback – September 30, 2009
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Kara Newman
(Author)
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Print length160 pages
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LanguageEnglish
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PublisherChronicle Books
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Publication dateSeptember 30, 2009
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Reading age18 years and up
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Dimensions6 x 0.63 x 8.25 inches
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ISBN-10081186667X
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ISBN-13978-0811866675
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Editorial Reviews
Review
"This beautiful little drink book, with its novel recipes and lovely photography, would be a welcome addition to the collection of any bartender or drink enthusiast that is ready to experience something new and exciting." --RecipeFeast.com
"There's more to spicy cocktails than the Bloody Mary...this helpful new book can help guide you through this relatively untrammeled terrain." --Serious Eats
"Spicy is hot, both in the mouth and as a flavor trend...Spice & Ice is sure to heat up the bar." --Cheers Magazine
About the Author
Product details
- Publisher : Chronicle Books (September 30, 2009)
- Language : English
- Paperback : 160 pages
- ISBN-10 : 081186667X
- ISBN-13 : 978-0811866675
- Reading age : 18 years and up
- Item Weight : 15.2 ounces
- Dimensions : 6 x 0.63 x 8.25 inches
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Best Sellers Rank:
#3,608,983 in Books (See Top 100 in Books)
- #2,345 in Cocktails & Mixed Drinks
- #2,800 in Alcoholic Spirits
- #25,787 in Culinary Arts & Techniques (Books)
- Customer Reviews:
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About the author

Kara Newman is the spirits editor for Wine Enthusiast magazine and writes about cocktails, spirits and bar culture for a number of other publications, including the Wall Street Journal, PUNCH, and Bloomberg Pursuits.
She is the author of several cocktail books, including COCKTAILS WITH A TWIST (August 2019), Nightcap: More Than 40 Cocktails To Close Out Any Evening (2018) and Shake.Stir.Sip.: 40 Effortless Cocktails Made in Equal Parts (2016), all from Chronicle Books. Her previous books also include Road Soda: Recipes and techniques for making great drinks anywhere (Dovetail Press, 2017) and The Secret Financial Life of Food (Columbia University Press, 2013).
Customer reviews
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Also, the book is printed on thicker paper that will hold up well under the occasional spill, so you can keep it in your kitchen or bar for years without worrying about it breaking down.
A great book for home entertainers and bartenders looking for a "hook" alike!
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.
