• The Infused Cocktail Handbook: The Essential Guide to Creating Your Own Signature Spirits, Blends, and Infusions - Hardcover
The Infused Cocktail Handbook: The Essential Guide to Creating Your Own Signature Spirits, Blends, and Infusions
The Infused Cocktail Handbook: The Essential Guide to Creating Your Own Signature Spirits, Blends, and Infusions

    The Infused Cocktail Handbook: The Essential Guide to Creating Your Own Signature Spirits, Blends, and Infusions - Hardcover

    $20.95
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    Description

    by Kurt Maitland (Author)

    Create your own signature cocktails with this essential recipe book for homemade blends and alcohol infusions.

    The Infused Cocktail Handbook is the essential guide to homemade blends and infusions. The illustrated recipes explain which ingredients and flavors go best when infusing vodka, gin, tequila, whiskey, rum, and sherry. Make an infused simple syrup or try out a shrub and spice up your next party!

    You'll find a range of globetrotting flavor profiles such as:

    • Earl Gray tea (great for a gin infusion)
    • Lemongrass
    • Cardamom
    • Walnuts
    • Gummy bears
    • Bacon (who doesn't love bacon?)

    Craft delicious libations using The Infused Cocktail Handbook as your starting point to infuse liquors with new flavors that you can use in any cocktail. Not only will you know how to make your very own signature cocktails, you'll save money -- and have fun -- doing it.

    Author Biography

    Kurt Maitland started his whiskey journey with drams of Jameson's in college. He has been exploring the wider world of spirits in general, and whisk(e)y in particular, ever since. He currently is Deputy Editor of the popular Whiskey Reviewer website and the curator of the Manhattan Whiskey Club.

    Adam Sachs is a three-time James Beard Journalism Award winning food, lifestyle, and travel writer and three-time ASME-nominated editor. He has served as Editor in Chief of SAVEUR magazine, and previously as Contributing Editor at Travel + Leisure, Bon Appétit, Details and Condé Nast Traveler, as well as Editorial Director of Tasting Table and as a staff writer at GQ. In addition to these titles, his writing has appeared in The New York Times T Style Magazine, SAVEUR, Food & Wine, Allure, Garden & Gun, the anthology Best Food Writing, and many other publications.
    Number of Pages: 320
    Dimensions: 1 x 8.1 x 6.6 IN
    Publication Date: April 06, 2021
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