Batched & Bottled
Cocktails to Make Ahead
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- $65.00
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- $65.00
Descripción editorial
Sick of standing in the corner making cocktails while everyone else is having fun? Fed up of having to buy loads of expensive spirits and bitters? Just want to pour a delicious cocktail any time, any place?
Batched & Bottled features 50 of the best recipes for batched and bottled cocktails – cocktails you can pre-make and bottle, and either pour straight over ice or leave to mature for an hour, a month or even a year. You’ll have cocktails you can drink when you get in from work, or bottles you can crack open come Christmas/summer/birthday/Friday.
From negronis and manhattans to more complex concoctions you can infuse with botanicals or fermented ingredients, the recipes follow the seasons and range from simple, stir-through mixes, to more elaborate drinks that require kitchen prep.
PUBLISHERS WEEKLY
In this inventive debut collection, the Venning brothers, proprietors of the Three Sheets bar in London, provide 50 recipes for cocktails that can be made ahead of time, then served up quickly in large batches for parties or dosed out in individual servings (each recipe includes instructions for both individual serving and for bottling and storing). They proceed seasonally, offering spring and summer gin and vodka variations full of fruit, then focus on dark liquors and grains for autumn and winter. There are multiple methods for adding fizz: a rhubarb and grape concoction pulls together a fermented rhubarb cordial and pisco, then is topped off with soda water; a martini is batched in a whipped cream dispenser powered by nitrogen dioxide. The speed at which these drinks can be poured is often in reverse proportion to the time needed for their advance preparation. The many fermented potables take several days to reach their flavor peaks while a milk punch requires half an hour of supervised low heat simmering on the stovetop, then two hours of chilling in the fridge. Dairy also plays an intriguing role in the shiso miso, which mixes mint with "fat-washed whisky" (whisky mixed with melted butter then frozen overnight). A year's worth of fun experimentation awaits, especially for those willing to trade long prep times for the convenience of ready-made craft cocktails.
