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Cocktails

Cocktails Recipes and Articles

Liquid Intelligence: The Art and Science of the Perfect Cocktail Revuew

Liquid intelligence 2 Liquid Intelligence: The Art and Science of the Perfect Cocktail is by Dave Arnold, a food science writer, educator, and innovator. Besides inspiration aplenty, he provides clearly written explanations of why things work the way they do. This book is perfect for cocktail enthusiasts who are always looking for new techniques to bring into their homes.

Limoncello Cocktail Recipe

Limoncello low Limoncello is a classic Italian digestif. For this quick cocktail version I combine a simple syrup and a Lemon Infused Vodka. The final product is a little less rounded than the original, but it's still a refreshing drink!

Apple Pie Bourbon Liqueur Recipe

Apple pie infused bourbon This liqueur is perfect when served with dessert or as an after dinner drink over ice. For even more apple flavor I add some Calvados or Apple Jack or for a fun take on a bourbon White Russian add a splash of milk or heavy cream.

Triple Cherry Manhattan Recipe

Black cherry infused manhattan This cocktail combines the Black Cherry Rye, Cherry Vanilla Bitters, and Luxardo liqueur for a super-intense cherry Manhattan.

Clementine Brown Sugar Old Fashioned Recipe

Orange cinamon infused bourbon The Old Fashioned is such a fun drink because you can take it in so many different directions. I use the clementine bourbon in addition to a brown sugar simple syrup to make a rich and flavorful Old Fashioned.

How to Use Infused Alcohols in Cocktails

Barrel aged alaska There are many ways you can use infused alcohols in cocktails. I highlight my favorite drinks drinks including tasting flights, classic cocktails, composed drinks and more!

Sous Vide Chile-Tomato Infused Vodka Bloody Mary

Sun dried tomato chile infused vodka This recipe uses guajillo and chipotle chiles to infuse the vodka with smokey and very spicy flavors that complement most Bloody Mary mixes. You can reduce the spiciness by only using 1 guajillo pepper.

Quick Limoncello Recipe

Limoncello low Limoncello is a classic Italian digestif from Southern Italy made by macerating lemon peels in alcohol for up to a month. In this recipe I use the modernist equipment power of the whipping siphon to reduce the process down to only 5 minutes. This end product is added to sugar and water; now it's ready to use.

Foamed Fruit Cosmos Recipe

Blueberry foam in drink and cocktail Cosmos are becoming a more and more popular drink and I mix it up by making different flavors of cosmo and by adding some flair in the form of a fruit gelatin foam from a whipping siphon.

Creamsicle with Sous Vide Infused Orange-Vanilla Vodka Recipe

Vanilla orange infused vodka Using sous vide infused vanilla-orange vodka makes this modernist cocktail extra flavorful and the half and half adds a richness that cannot be beat.

Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas Review

Bitters Bitters: A Spirited History of a Classic Cure-All, with Cocktails, Recipes, and Formulas by Brad Thomas Parsons is a great look at this now popular drink component. Whether you're a professional looking to take your game to the next level or a home bartender interested in homemade potables, Bitters has instructions on how to make your own bitters and recipes for customized blends.

Savory Cocktails: Sour Spicy Herbal Umami Bitter Smoky Rich Strong Review

Savory cocktails   sq Savory Cocktails: Sour Spicy Herbal Umami Bitter Smoky Rich Strong by Greg Henry is filled with unique cocktails containing ingredients not usually associated with drinks. These modern cocktails are enhanced with a unique, less sweet and more balanced, rich flavor assailing you in different layers; Savory Cocktails provides an unforgettable taste experience.

The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes Review

Cocktail lab   sq The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes by Tony Gonigliaro is a very high level detailed look at numerous cocktail components and methods along with fancy cocktail descriptions and recipes. All in all it is an interesting book on the chemistry and theory of cocktails. The Cocktail Lab includes a comprehensive balance of classic drinks along with Conigliaro's innovative modern concoctions.

Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science Review

Craft cocktails   sq Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science by Kevin Liu is written in a fun and humorous way; it contains a little bit of everything - recipes, trivia and history. For those who want to understand the scientific processes and principles underlying such basic cocktailing concepts as dilution, citrus freshness, infusion, and acidity, there is no better place to start.

Paloma Recipe with Grapefruit Foam

Paloma with grapefruit foam front lit Tequila has a bad reputation as a party drink but you can tame it if you replace the shots with this sophisticated cocktail. The paloma is a traditional Mexican cocktail and is much more common than a margarita south of the border. It is usually made with tequila and a grapefruit soda, such as squirt, served over ice, and is both easy to make and delicious.

Orange-Cinnamon Infused Bourbon

Orange cinnamon infused bourbon My favorite end-of-day drink has to be bourbon. Most days I'll stick to my favorite brands on the rocks or I'll make a Manhattan, but sometimes I'm up for trying something different. In this case, an orange-cinnamon infused bourbon made with my whipping siphon.

Bloody Mary "Ants on a Log" Recipe

Bloody mary log close My wife's relatives in Florida love their Bloody Marys and this is her modernist take on them, focusing on the celery garnish and turning it into the serving vessel a la the traditional "ants on a log" children's snack.

Agar Bloody Mary Gel Recipe

Bloody mary log close One of the fun things about modernist cooking is changing the textures of common dishes while keeping the flavors the same. This creates almost a confusion in the palate when it's being eaten and the brain recognizes the flavors but not the textures. This recipe creates a solid Bloody Mary gel with agar agar that has applications in various dishes.

Frothy Tequila with Citrus Air Recipe

Frothy tequila with lecithin citrus air My wife loves tequila, especially straight or in a margarita. I wanted to do a fun twist for her so I decided to make a cocktail with tequila that would resemble a beer. This frothy tequila with citrus air recipe is a fun play on a margarita, tequila shot, and beer combination. If you like tequila you'll love this!

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