Monday Night Mocktails
52 Drinks to Welcome the Week
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- 10,99 €
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- 10,99 €
Beschreibung des Verlags
Featuring 52 seasonal recipes, one for every week of the year, and more than 50 gorgeous images, Monday Night Mocktails welcomes the week with style. With drinks this chic and tasty, you won’t miss the alcohol!
"A handy resource enhanced by vibrant photos."—Publishers Weekly
"A great buy for those who would like to have a solid reference volume for mocktails in their mixology collections."—Library Journal
"This is the perfect go-to guide for the sober curious and dry revolution. Having a great balance of familiar cocktails and new beverages sans alcohol allows everyone to have the tools to create great cocktails for yourself and all your guests." —Chris Cosentino, Chef and cookbook author
Monday Night Mocktails offers inspired, easy-to-put-together non-alcoholic drinks that are as appealing as cocktails. The 52 creative infusions are crafted with seasonal ingredients and use widely available non-alcoholic wines and spirits.
The recipes include fresh takes on old stand-bys (such as a Virgin Margarita, Fauxjito, or a Nearly Negroni) as well as original creations (like a Turmeric Meyer Lemon Drop, a Peach-Rosemary Spritz, or a Star Anise Mango Mocktail). Welcome every season with the perfect drink—without the bar, booze, and crowds.
PUBLISHERS WEEKLY
This appealing follow-up to A.J. Dean's Friday Night Cocktails presents 52 nonalcoholic drink recipes, one for each Monday of the year, centered around the "growing numbers of high-quality" zero-proof liquors. "Inspired by classic cocktails," the virgin margarita calls for zero-proof tequila while the cucumber gimlette requires zero-proof gin. A nonalcoholic stout float is inspired by Guinness's zero-alcohol variety while the grapefruit fizz calls for chilled hop water, a "fizzy blend of sparkling water and aromatic hops." Recipes are separated by season; the blackberry sparkler, for spring, and the nectarine bellini, for fall, both feature fresh fruits and nonalcoholic sparkling wines. Fall and winter drinks include a pumpkin spice toddy and "Irish-ish" coffee, both made with zero-proof whiskey. Newens strives for creative pairings; noting that zero-proof liquors aren't great for "sipping straight," she adds elderflower syrup and pear to the Peartini. Only a few drinks don't include zero-proof spirits, including the peach rosemary tonic and a watermelon ginger cooler. A repeated emphasis on "high-quality" nonalcoholic liquors suggests a difference among brands, but, disappointingly, Newens offers no guidance in making selections. Still, helpful sidebars (including on how to muddle and how to make citrus twists) and recipes for flavorful syrups make this a handy resource enhanced by vibrant photos. Those looking to expand their mocktail repertoire will be pleased.
