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Bourbona€™s popularity derives from its folklore nearly as much as from its flavor. Fred Thompson is a food writer who adores this venerable drink, and his Bourbon: 50 Rousing Recipes for a Classic American Spirit lays it all outa€”the history, the legends, the recipes, plus helpful tips and tricks, all accompanied by stunning four-color photos. Recipes include classics (Manhattan, Ward 8), new favorites (Lynchburg Lemonade, Bourbon Chocolate Martini), hot or cool concoctions (Hot Chocolate a€œNog, a€ Lemon Cooler), and drinks for a crowd (Whiskey Sour Punch, Mint Julep Sparkler). Therea€™s even a chapter featuring delicious ways to cook with bourbon, with dishes such as Salmon with Bourbon Glaze and Freda€™s Bourbon Balls. Straight up, mixed in a cocktail, poured in a punch, or whipped into a recipea€”however you enjoy it, bourbon is an old favorite thata€™s new again.Making sour mix is easy, and it will impress the daylights out of anyone you make a drink for. ... 2 CUPS FRESHLY SQUEEZED AND STRAINED LEMON JUICE ( FROM 12 TO 14 LEMONS) 2 CUPS FRESHLY SQUEEZED AND STRAINEDanbsp;...

Author:Fred Thompson
Publisher:Houghton Mifflin Harcourt - 2010-01-17


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