Tipsy Texan (eBook, ePUB)
Spirits and Cocktails from the Lone Star State
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"Don't let the Tipsy Texan's clever nickname fool you: Here's a man who seriously understands the art and the lore of the cocktail." -Rebecca Rather, author of The Pastry Queen From the man at the forefront of Texas mixology, get recipes for Big & Boozy drinks for when hearty, spirit-forward cocktails are the order; Light, Bright, and Refreshing cocktails that will get you through those long, hot summers; and Sweet, Creamy, and Desserty cocktails that will satisfy the sweet tooth. A section on techniques reveals tricks of the trade, with each recipe accompanied by ingredient notes for anything...
"Don't let the Tipsy Texan's clever nickname fool you: Here's a man who seriously understands the art and the lore of the cocktail." -Rebecca Rather, author of The Pastry Queen From the man at the forefront of Texas mixology, get recipes for Big & Boozy drinks for when hearty, spirit-forward cocktails are the order; Light, Bright, and Refreshing cocktails that will get you through those long, hot summers; and Sweet, Creamy, and Desserty cocktails that will satisfy the sweet tooth. A section on techniques reveals tricks of the trade, with each recipe accompanied by ingredient notes for anything that's out of the ordinary or must be house-made.Recipes include the author's own creations as well as classics with local and regional twists, such as the Old Austin, a Texas update on the Old Fashioned sweetened with toasted pecan syrup. The Peach Tom Collins is a simple variation on the classic that tastes like Hill Country in a glass. The Harvest Punch showcases local rum, seasonal spices, and fresh pressed apple cider. A bowl of Absinthe Eggnog or a Golden Sleigh, an eggnog variation on the old Golden Cadillac, bring extra cheer to the holidays. Succulent red grapefruits-the crown jewels of Texas's indigenous cocktail ingredients from the Rio Grande valley-figure prominently here. You'll also meet the bartenders who ushered in the Texas cocktail revival; see the places where they ply their trade; and read about the distillers who've put Texas on the national craft distilling map-and all the wonderful cocktails that Texas bartenders (and bar patrons!) have devised in which to use these homegrown spirits. You'll even join a tour of the gardens and farmers' markets that give Texans an incredible year-round assortment of fruits and vegetables, ripe for the picking-and ripe for the drinking. "Thanks to his truly delicious book, we can all mix up our own tastes of David's Texas-from Austin loquats to Hill Country peaches, blended with the state's finest artisan liquors. Cheers!" -Jim Hightower, New York Times-bestselling author of Swim Against the Current Includes color photos
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