The 12 Bottle Bar: A Dozen Bottles. Hundreds of Cocktails. A New Way to Drink.

By David Solmonson, Lesley Jacobs Solmonson

It’s a process, a device equipment, a recipe ebook. starting with one impossible to resist idea--a whole domestic bar of simply 12 key bottles--here’s the right way to make greater than two hundred vintage and targeted combined beverages, together with sours, slings, toddies, and highballs, plus the right Martini, the suitable big apple, and the correct Mint Julep.

It’s a shocking guide--tequila didn’t make the minimize, and neither did bourbon, yet genever did. And it’s a literate guide--describing with nice liveliness every thing from the significance of vermouth and bitters (the “salt and pepper” of mixology) to the tale of a punch bowl so massive it was once stirred via a boy in a rowboat.

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For these folks that didn’t like rum, the spirit within the Piña Colada, the Chi Chi was once invented, even if its legitimate origins are a secret. Many types mix the drink with—the horror—vanilla ice cream, yet we believe this destroys the clean island flavors, let alone including approximately 300 energy to the drink. There’s whatever thoroughly unfashionable approximately this drink. It doesn’t have the flash of a contemporary cocktail, but the inherent affinity of the coconut and pineapple flavors make it anything of a vintage in its personal correct. we now have purposely refrained from cream of coconut, which such a lot recipes demand, as a result of all of the ingredients it has, opting in its place for a selfmade syrup made of coconut milk that's lighter and brisker tasting. you could definitely mix the constituents in the event you select, as this drink used to be so familiarly made in bygone days. And certain, you could test it with the ice cream. 2 oz pineapple juice 2 oz. Coconut Milk Syrup (page 381) 1½ oz. vodka Pineapple slice, for garnish 1 mix the pineapple juice, syrup, and vodka in a blending glass, fill the glass three-quarters complete with overwhelmed ice, hide with a Boston shaker tin, and shake vigorously until eventually completely chilled, 15 seconds. 2 Fill a collins glass with overwhelmed ice and pressure the drink into the glass. Garnish with the pineapple. Mo Chi Chi Glass: Rocks | Ice: overwhelmed | Makes: 1 Drink extra cocktails were created—and more advantageous upon—by utilizing classics because the jumping-off aspect. right here, l. a. bartender Dan lengthy performs with the normal Chi Chi (page 263), itself initially a vodka model of a Piña Colada. In a Mo Chi Chi, the nuttiness of amontillado sherry enhances the coconut vodka, whereas the toasted coconut garnish bargains a crunchy, candy deal with on best. This comparable sherry is utilized in the Sherry Berry Bramble (page 102), yet it’s additionally an invaluable addition to either your kitchen and your after-dinner drink choice: decide upon the fashion, dry or candy, in response to your style choice. A drink like this might simply turn into too wealthy and heavy, yet Long’s proportions—as good as his option to serve it tiki-style, over overwhelmed ice—make this a mild, clean sipper. We dare you to drink only one. (If you need, the drink can be made with out the sherry. Likewise, if you happen to want a much less tangy model, diminish the lime and up the easy Syrup to � ounce. ) 1½ oz. “Coconutty” Vodka (page 384) 1 ounce pineapple juice � ounce strained, freshly squeezed lime juice � ounce amontillado sherry � ounce basic Syrup (page 369) Toasted Coconut, for garnish (recipe follows) 1 mix all the liquid elements in a blending glass, fill the glass three-quarters complete with beaten ice, hide with a Boston shaker tin, and shake vigorously till completely chilled, 15 seconds. 2 Pour the drink, with out straining, right into a rocks glass and best with overwhelmed ice and the coconut. Toasted Coconut Makes: 2½ cups 2½ cups shredded, sweetened coconut (about part a 14-ounce bag) 1 Preheat the oven to 300°F with a rack within the heart place.

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