Homemade Liqueurs And Infused Spirits

Author: Andrew Schloss
Publisher: Storey Publishing
ISBN: 1603428836
Size: 19.92 MB
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Andrew Schloss shows you simple techniques for making liqueurs using standard kitchen equipment, providing hundreds of recipes for blending your own flavored spirits with cinnamon, chocolate, honey, peaches, or anything else that might suit ...

Amazing Mostly Edible Science

Author: Andrew Schloss
ISBN: 1631591096
Size: 40.42 MB
Format: PDF, Docs
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Food expert Andrew Schloss provides you and your kids with practical and humorous projects that include step by step instructions, illustrated with fun full-color photos sure to appeal to kids of all ages. * All recipes/projects in this ...

Diy Cocktails

Author: Marcia Simmons
Publisher: Simon and Schuster
ISBN: 1440511993
Size: 46.57 MB
Format: PDF, Docs
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With only nine ratios to master, you'll shake, stir, roll, and build literally thousands of unique and exceptional cocktails. All you need is a good thirst, an active imagination--and this guide!

The Cocktail Guy

Author: Rich Woods
Publisher: Pavilion Books
ISBN: 1911595822
Size: 16.35 MB
Format: PDF, Kindle
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Including key information on tools and techniques as well as infusing and distilling to imbue your drinks with maximum flavour, this is the ultimate guide to modern cocktailing for the home bartender.

Night Club Bar

Size: 24.58 MB
Format: PDF, ePub
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ma 'd_1(*IIi".ix t- -1“ di "t-'vi (Zor9" '" T-,1 .l »i'i;' 2 ounces Milagro Silver '1 ounce
Cnintreaii "4 ounce Thai basil infused agave ner var ... tequila with something
equally brilliant, such as Cointreau, Patron Citronge or recent arrival Combier
Liqueur de Orange. ... A Sweet Difference: Simple syrup is a workhorse behind
the bar and crucial to making a fresh sour mix. lt is easily ... Another creative twist
is infusing syrups with the flavor of cucumber, peppers, spices, ginger or
seasonal fruit.

Jobson S Cheers

Size: 17.58 MB
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_ CHOOSE TO INFUSE Adding various flavoring agents to a raw distilled spirit as
a means of mitigating its alcohol "bite" is an age-old practice. ... vodkas were
regularly infused with various fruits, herbs, spices and roots as a means of
making them more palatable. ... "We use Absolut and a wide variety of flavors:
raspberry, blueberry, grapefruit, jelly bean. hot pepper, ... “It's very visual, it's very
creative," continues DeGraff. who, along with partner Michael Horton, has built a
chain of tme ...

Food Processing

Size: 58.19 MB
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The addition of alcohol can enhance and compliment an existing flavour or
create a new flavour and it can increase the ... There are no royalties to pay for
the use of alcohol in food, making the addition of alcohol less expensive then is
often ... "The addition of alcohol can offer that all important point of difference and
produce aspirational new flavour combinations that ... dessert infused with a
generous measure ol Ha Maria I liqueur Spirit and hand finished with a swirl ot
dark chocolate.

Australian Hotelier

Size: 70.34 MB
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In the spirits market, gin is still a relatively small fish, making up just 3.1 per cent
volume share of total spirits. ... inspired Bombay Sapphire mixology orb," he said
Liquor stores can expect premium offers to drive trial and purchase ... Bombay
Sapphire is continuing its growth on the Australian market through its innovative
marketing, modern look and trusted name. It is a complex and versatile spirit,
which unlike most gins is distilled via vapour infusion to maximise the botanical
flavours ...