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Spice & Ice Paperback – September 30, 2009
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"If you like your cocktails to give off a little heat or tantalize your tongue with an unexpected burst of flavor, Spice & Ice is one book you'll want nearby." --Epicurious
"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
Kara Newman is a food, wine, and spirits writer based in New York City. Her work has appeared in the New York Times, Gourmet, Saveur, and Wine Enthusiast, among others.
Antonis Achilleos is a New York-based photographer.
Top customer reviews
I did have the blood orange and jalapeno margarita today, and not only was the recipe easy to follow, with clearly laid out step by step instructions on both how to infuse the tequila with peppers, but also the mixing the drink itself. And the result was delicious!
I look forward to trying more of these recipes in the future... one nice touch is that the drinks are laid out according to the four seasons, so the refreshing drinks are listed in summer, and the warm drinks in winter, e.g. But the seasonal recommendations also consider which herbs/fruits/etc. might be available at each time of year. Very well planned!
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.