Batch Cocktails
Make-Ahead Pitcher Drinks for Every Occasion
-
- ¥710
-
- ¥710
発行者による作品情報
A hip, accessible guide to batch cocktail-making for entertaining, with 65 recipes that can be made hours—or weeks!—ahead of time so that hosts and hostesses have one less thing to worry about as the doorbell rings.
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BUZZFEED
As anyone who has hosted a dinner party knows, cocktail hour is the most fun part of the evening for guests—but the most stressful for whomever is in charge of keeping the drinks flowing. The solution, though, is simple: batch it! In this fun collection, Maggie Hoffman offers 65 delicious and creative cocktails that you don't have to stir or shake to order; rather, they are designed to stay fresh when made ahead and served out of a pitcher. Recipes such as Tongue in Cheek (gin, Meyer lemon, thyme, Cocchi Rosa), Friendly Fires (mezcal, chile vodka, watermelon, lime), Birds & Bees Punch (rum, cucumber, green tea, lemon), and even alcohol-free options are organized by flavor profile—herbal, boozy, bitter, fruity and tart, and so on—to make choosing and whipping up a perfect pitcher of cocktails a total breeze.
PUBLISHERS WEEKLY
Hoffman (The One-Bottle Cocktail), founder of the Serious Eats: Drinks website, delivers a useful collection of big-batch libations from bartenders around the country. "There's nothing worse than scrambling at the last minute, trying to make drinks as your guests walk in the door," Hoffman writes, and solves that problem by offering 65 creative cocktails (along with alcohol-free options) that can be made in large quantities most offer 8 12 servings per recipe before the party starts, enabling hosts to quickly serve their guests. Once readers have selected their preferred genre (herbal and floral, boozy, bitter, etc.), they can choose from a handful of drinks that fit that flavor profile. Some cocktails, like the boozy Bone Machine, call for a number of brand-specific ingredients (Oloroso sherry, Benedictine, and Amaro Nonino), but they're outnumbered by simple, more forgiving concoctions like a bitter Perfect Circle (sherry, Campari, and sparkling wine), or the floral Poolside (Grand Marnier, lemon juice, mint, and tonic). Tips on balancing flavors on a large scale and storage of mixes and leftovers make the book as practical as it is thirst-quenching. Weekend entertainers and professional bartenders alike will benefit from this book; it's an outstanding collection for all tastes and occasions.
