France has wine, Germany's got beer, but America is the land of the cocktail. And cocktail culture is flourishing with bartenders across America combining local, artisanal, and homemade ingredients to create drinks with complex layers of flavor. From the editors of Imbibe Magazine comes this unique book filled with 50 favorites from some of the best bartenders coast to coast offering modern twists on classic drinks, plus all-new creations, complete with a look into each recipe's inception and unique ingredients. Whether it's a marionberry bramble from Jeffrey Morgenthaler in Portland, Oregon, or a strawberry julep from Jenni Pittman Louisville, Kentucky, or an apple-based cocktail from Jim Meehan in New York City, the cocktails that define the American landscape are deliciously diverse. Consider this book your personal cross-country tour of America's most intriguing regional cocktail flavors, traditions and stories.3a4 ounce peach purAce (see Note) 1 ounce Fresh Sour Mix (facing page) 11a4 ounces North Shore No. 6 gin 3a4 ... make the peach purAce, peel and pit1 fresh, ripe peach and purAce in a food processor with a squeeze of fresh lemon juice.
|Author||:||Editors of Imbibe Magazine|
|Publisher||:||Chronicle Books - 2011-10-21|