Freezer Door Cocktails
75 Cocktails That Are Ready When You Are
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- $249.00
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- $249.00
Descripción editorial
NATIONAL BESTSELLER • ONE OF THE BEST COOKBOOKS OF THE YEAR (Tasting Table) • Freezer door cocktails are perfectly crafted and always ready when you are—in this "genius" (Forbes) collection of 75 drinks made directly inside the liquor bottle to store on the freezer door.
There is a time and place for meticulous home mixology. But more often, what we really want is a shortcut to our favorite cocktail that’s at the ready any time we want it. Pour. Sip. Simple!
You build these drinks in batches right in the liquor bottle, then keep them on call in the freezer for whenever the mood strikes. That means a perfectly chilled Negroni or sweet and minty Mojito is always on hand, whether you’re unwinding after a long day or hosting a few friends.
This creative collection of 75 ready-to-pour cocktails shows how to make freezer door versions of your favorites, from Margaritas and Manhattans to Cosmopolitans, Espresso Martinis, and beyond. Strong enough to stay liquid at freezer temperatures, these recipes include: Moscow MuleCoconut-Lime Daiquiri ColadaMai TaiChocolate NegroniThe Last WordMexican Old FashionedPaper Plane Plus, every batch recipe includes an additional single-serving cocktail you can make with the liquor you have left over—so you can double the fun.
PUBLISHERS WEEKLY
"These batch recipes are pour-and-serve simple" promises Hirsch (Pour Me Another) in this innovative guide to cocktail making. Each recipe starts with a full 750 ml bottle of the base liquor, some of which is poured off to make room for the other ingredients; the whole thing is then shaken and stored in the freezer. After sections on the science of ensuring the drinks don't freeze and essential tools for home bartending, the recipes are sorted by liquor. Each section contains some classics—for example, a margarita or a Moscow mule—alongside less familiar fare, including a rum-based dessert cocktail called the cinnamon nut bread and the Prohibition-era gin drink quaintly termed the "Damn the Weather." Some recipes require a bit more innovation to work in this format, especially anything requiring a high volume of fruit juice, which risks freezing. To compensate, Hirsch favors "speed infusions," made by combining alcohol and citrus peel in the blender and then straining through a cheesecloth, as in the bitter blood martini. This clever collection will appeal to anyone who wants the convenience of a cocktail in a can without sacrificing flavor.
