[PDF | 81,96 Mb] LandIDEE Rezeptreihe – 27 September 2017 – Download Magazine

  • German
  • 164 pages
  • True PDF
  • 81 MB
  • >>>Download<<<


    egg custard tart, are corn tortillas gluten free, gourmet chocolate, pastas, indian restaurant, chicken casserole recipes, vanilla cake, chamomile tea, belgian cuisine, slow cooker butter chicken, ice cream shops near me, gluten allergy, quick easy dinner recipes, theme cakes, keto meal plan, kimchee, low carbohydrate foods, baja sauce, authentic chinese food, journal of nutrition,








    Seelbach Cocktail

    Farmer’s Choice

    Across The Board

    Big Bay Storm

    Charleston Tea Punch

    Comfortably Old Fashioned

    Copper Fox Cooler

    Dixie Cup

    Kelso Daiquiri

    Pig on the Porch

    La Vida Naranja

    Sinister Proposal


    Ward Eight

    Boston Bog

    Blacklock’s Demise

    Camden Hike

    Comfort Coffee

    Cordova Cocktail

    The Old Neighborhood

    Maple Syrup Toddy

    Mint Apple Crisp


    Bitter Branch

    Cherry Rumble

    Escape from Alcatraz

    The Good Life

    St. Louis Southside


    Rittenhouse Inn Wassail Punch

    Tom and Jerry

    The Urban Prairie


    Agave Way

    Desert Trio

    Dr. Scola

    Hotel 43



    Prickly Ricky

    Verde Maria

    Rocky Mountain Handshake


    Briar Patch

    1022 Martini

    El Colibrí

    Eva Perón

    Miss Pettigrove

    Murasaki Geisha

    North by Northwest

    Persimmon Margarita

    Strawberry Fields

    Stumptown Vanilla Flip

    California Bubble Bath








    AMERICA HAS A STORIED PAST WITH SPIRITS AND COCKTAILS. As immigrants from around the world settled in cities and towns across the country, they brought the culinary traditions that inform the way we drink today. Thanks to the industrious, whiskey-loving settlers of the South, we have Kentucky bourbon country, and if it hadn’t been for nostalgic Italian immigrants, California’s Bay Area might not have experienced its love affair with Italian amari.

    While these influences remain as steadfast as ever, America’s melting pot of culinary traditions has also spawned new trends across the country, from the fresh, seasonal cocktails of the West Coast to the classically inspired drinks of the South. What’s more, uniquely American ingredients have found their way into some of the country’s best cocktails, from bacon- infused bourbon blended with Carolina-made ginger ale to a loquat-and-lemon cocktail mixed with artisanal vodka made in Texas’s oldest legal distillery.

    Now you can experience these drinks for yourself. The fifty cocktail recipes presented here were gathered from talented bartenders across the country and feature regionally produced spirits, sodas, fruits, herbs, and even tea. Whether you’re imbibing a Persimmon Margarita in Los Angeles or a Mint Julep in Louisville, 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.

    Travel should always be this satisfying.


    In order to make great cocktails, you need to have a basic understanding of the tools and techniques required for home mixology. You don’t need to purchase the most expensive tools, and you can find most of what we outline in this section very affordably either online or in your local grocery store or housewares shop. Imbibe has reviewed most of these tools in previous issues and/or on our Web site, so you can also consult the magazine for recommendations (www.imbibemagazine.com).


    Gearing up to mix cocktails requires a simple setup that you can add to over time as you get more serious about drink making. To begin, be sure you have a measuring glass, shaker, barspoon, muddler, Hawthorn strainer, fine-mesh strainer (which you probably already have in your kitchen), and some toothpicks. Over time, you can add items like a Boston shaker, a channel knife, specialty ice trays, an ice crusher, decorative cocktail picks, and other useful gadgets.

    Barspoon: Usually about 12 inches long (but sometimes longer) with a swiveled shaft, barspoons are essential for stirring cocktails. You can also use them for measuring ingredients; 1 barspoon equals approximately 1 teaspoon.

    Boston shaker: A two-piece cocktail shaker consisting of a glass mixing vessel designed to fit securely inside the top metal tumbler. The Boston shaker does not have a built-in strainer.

    Channel knife: A small handheld tool designed to cut a fruit’s rind when drawn over its surface, and perfect for creating citrus peels and twists.

    Fine-mesh strainer: A small, handheld strainer with very tight mesh designed to keep particulates out of a finished drink. Often used for double straining cocktails. Also known as a tea strainer.

    Hawthorn strainer: A stainless-steel strainer with a wire coil, which is designed to fit snugly over a mixing glass, enabling you to strain a cocktail into a glass. Often used in cojunction with a fine-mesh strainer for double straining cocktails.

    Ice crusher: Available in both electric and hand-crank versions, these handy little machines are useful if you frequently need larger quantities of crushed ice.

    Jigger: A tool used to measure liquid for cocktails. A jigger holds 1½ ounces.

    Measuring glass: A small glass used for measuring out cocktail ingredients. Look for one with measurements in ounces.

    Mixing glass: A pint glass or the bottom half of a Boston shaker—either glass or metal (often referred to as a “tin”)—used for muddling ingredients, stirring drinks, or combining ingredients for shaken cocktails.

    Muddler: A pestle-like tool used to crush fruit and/or herbs in a glass to extract their flavors.

    Strainer: Refers to either the built-in strainer of a cocktail shaker or a stand-alone Hawthorn strainer.

    Three-piece cocktail shaker: A metal shaker with a tight-fitting lid and a built-in strainer. Also known as a cobbler shaker.

    Whipped cream siphon: A canister that uses chargeable gas cartridges to create and dispense whipped cream.


    Wondering what it means to dry shake? Not sure how to double strain a cocktail? Here’s a nuts-and-bolts overview of some of the most common cocktail-making tricks and techniques.

    Double straining: Straining a cocktail through both the strainer in the lid of the shaker (or Hawthorn strainer if using a Boston shaker) and a fine-mesh strainer held over the glass.

    Dry shaking: Shaking a cocktail without ice.

    Glass chilling: Chilling glasses that are used for cocktails served up (with no ice) to ensure a cocktail remains chilled once poured. You can do this by putting a glass in the freezer for a few minutes prior to using or by placing a few ice cubes in a glass and then discarding them before using the glass.

    Glass warming: Rinsing a glass with hot water before using for a cocktail. Often used for hot cocktails to help the drink stay warm.

    Layering: Separating a layer of cream or another liquid ingredient from the rest of the cocktail, such as in Irish Coffee. You can achieve this by slowly pouring the liquid over the back of a spoon on top of the drink.

    Muddling: Using a muddler to press and/or break down ingredients, such as fruit and herbs, in the bottom of a shaker or glass.

    Rimming a glass: Coating the edge of a glass with an ingredient of choice, most commonly sugar or salt, in such drinks as Margaritas and Sidecars.

    Shaking: Using plenty of ice and shaking vigorously until the outside of the shaker is frosted—no wimpy shaking allowed. Cocktails that combine syrups, juices, or other ingredients that need to be well-incorporated with spirits are typically shaken.

    Stirring: Using a barspoon and stirring with plenty of ice until the mixing glass begins to frost. Spirits-driven cocktails, such as a Manhattan, are generally stirred so as not to agitate the spirits too much by shaking.


    A garnish can be a cocktail’s pièce de résistance. Whether it’s a brandied cherry, a salted rim, or a playful citrus twist, garnishes often add just the right finishing touch to a cocktail, sometimes amplifying depth of flavor and/or aroma, and sometimes simply making a drink look more beautiful. There are many more types of garnishes not detailed here, but following are some of the ones most commonly used.

    Cherry: Fresh cherries, brandied cherries, maraschino cherries, or Marasca cherries, such as those made by Luxardo and available at www.kegworks.com.

    Citrus peel: A swath of citrus peel that is usually twisted over a drink to release the fruit’s essential oils and sometimes placed in the cocktail as a garnish. To make a peel, use a vegetable peeler or paring knife. If using a knife, simply cut a thin piece of the peel, being careful not to include any flesh. The pieces can range from a round quarter size to a 1-by-2-inch piece.

    Citrus twist: A thin piece of citrus peel that is usually twisted from both ends over the drink to release the fruit’s essential oils before dropping it into the cocktail or resting it on the rim of the glass. To make a twist, run a channel knife across the surface of the fruit, getting as long of a piece as you desire (being careful not to get any fruit flesh), then coil the peel to form a twist.

    Citrus wheel: A circular slice of citrus that is rested on the lip of the glass. To make a wheel, simply cut slices parallel to the tip of the fruit.

    Fruit slice: A slice of fruit usually placed decoratively on the rim of a glass. It can run the gamut of options, from apples and peaches to kiwi or star fruit.

    Rings: Decorative wheels of seeded peppers and chiles that can be skewered or dropped into a cocktail.

    Skewers: Cherries, olives, and other ingredients that are placed on cocktail picks and rested across the rim of the glass or dropped into a cocktail.

    Wedge: A lengthwise section cut from lemons, limes, or oranges.


    Acquiring glassware is one of the most fun parts of having a home bar. As with your tools and ingredients, just be sure you cover the basics when you’re starting out, then build your collection over time. And don’t be afraid to mix and match—at Imbibe, we love mixing vintage glassware with new pieces. And if you want to use a coupe in place of a cocktail glass, go for it. One easy way to figure out what kind of glassware you need is to decide what top five cocktails you want to be able to make—then plan your glassware accordingly.

    Cocktail: A V-shaped glass with a long stem, also known as a Martini glass, that is designed to serve “up” drinks and keep warm fingers away from the cold liquid.

    Collins: A tall, 8- to 14-ounce glass that is often used for iced drinks and those with carbonated ingredients, as its slender design helps to hold the drink’s fizz.

    Cordial: A petite, 1- to 3-ounce glass used for aperitifs and digestifs, as well as very small cocktails.

    Coupe: A stemmed, saucer-shaped, 4- to 8-ounce glass often used for classic cocktails and/or drinks that include sparkling wine.

    Double rocks: Also known as a bucket glass or double Old Fashioned, this glass is common for such drinks as the Margarita.

    Flute: A tall, stemmed, 6- to 10-ounce glass designed to keep Champagne bubbly and also used for sparkling wine cocktails.

    Highball: Larger than a rocks glass but shorter than a Collins, this glass is most often used for drinks with cubed or cracked ice and carbonated ingredients.

    Julep cup: Traditionally a short metal cup popularized by the Mint Julep.

    Mug: A glass or ceramic cup often used for serving hot drinks, such as toddies.

    Old Fashioned: Also known as a rocks glass, the 6- to 8-ounce short, round glass is used for holding ice and spirits, as well as some cocktails, most notably the Old Fashioned.

    Poco/Hurricane: A large, 14- to 20-ounce curved and stemmed glass, designed to look like a hurricane lamp, used for serving the Hurricane cocktail or blended or frozen drinks.

    Rocks: See Old Fashioned.



    * * *

    Mark Twain’s famous quip “SOMETIMES TOO MUCH TO DRINK IS BARELY ENOUGH” could be the credo of the South—whether it’s iced tea or an ice-cold cocktail, Southerners love to wash the day down with a delicious drink. From Mardi Gras to the Kentucky Derby to lounging on a porch swing on a sweltering summer day, drinking is a sign of hospitality, celebration, and day-to-day enjoyment, and like the food of the South, the region’s drinks are full of character and flavor. The South brought us many of America’s most venerable classic cocktails, such as the Sazerac, Vieux Carré, and Mint Julep, and Southern bartenders take pride in that history, crafting cocktails that reflect a sense of past and present culture. And with a heritage that includes the production of some of the world’s best cocktail ingredients—from Kentucky bourbon to Georgia peaches—it’s no wonder that the South provides one of the best opportunities in the country to truly experience the taste of place.


    * * *

    SERVES: * 1




    * * *

    Kentucky is home to the world’s finest bourbons and, as such, is naturally the source of inspiration for many of the most beloved whiskey-based cocktails. Named after the famous hotel in Louisville, this classic cocktail remains as popular today as it was back in the early twentieth century. The Seelbach fortifies a backbone of bourbon with a touch of Cointreau, two types of bitters, and a splash of sparkling wine for a sophisticated sipper that will transport you to a more genteel time and place.

    * * *

    2 ounces bourbon

    ½ ounce Cointreau

    7 dashes of Angostura bitters

    7 dashes of Peychaud’s bitters

    Ice cubes

    4 to 5 ounces Champagne or other sparkling wine

    Combine the bourbon, Cointreau, and Angostura and Peychaud’s bitters in a mixing glass, add ice, and stir until chilled. Strain into a flute. Top with the Champagne and garnish with the lemon twist.


    * * *

    SERVES * 1




    * * *

    With its proximity to the Caribbean islands and large Cuban, Dominican, and Puerto Rican populations, Miami is fully infused with the flavors and culture of rum. Classic rum cocktails, such as Mojitos and Cuba Libres, can be found on menus across the city, and at the Florida Room in the Delano Hotel, bartender Gabriel Orta mixes up an array of creative rum-based recipes, including this deliciously refreshing sipper combining aged rum with red bell peppers and a generous helping of citrus, another essential flavor of southern Florida food and drink.

    * * *

    2 chunks fresh red bell pepper, seeded and deribbed

    1¾ ounces aged rum

    1 ounce fresh grapefruit juice

    ½ ounce fresh lemon juice

    ¾ ounce sugarcane syrup (See A.C. Tip 001)

    Dash of rhubarb bitters

    Ice cubes

    Muddle the bell pepper in a cocktail shaker. Add the rum, grapefruit juice, lemon juice, sugarcane syrup, and bitters and shake well with ice. Double strain into an ice-filled highball glass. Garnish with the grapefruit peel and bell pepper ring.



    A.C. TIP 001

    Sugarcane syrup is a thick, intensely sweet syrup made from sugarcane juice. It’s available in specialty grocery stores and online.


    * * *

    SERVES * 1




    * * *

    There are few things as quintessentially Kentucky as the Mint Julep, and right in the heart of bourbon country, Jennifer Pittman of Louisville’s Proof on Main puts a modern twist on the classic cocktail. With a traditional base of mint and bourbon, she showcases the fresh, sweet flavor of strawberries, which grow abundantly throughout Kentucky. “One of my favorite things about summer in Kentucky is the revealing of the first bunches of fresh, ripe, red strawberries,” Pittman says. “These tiny fruits pack a whole lot of flavor, and when combined with mint and rhubarb, they make a delicious concoction. Balsamic vinegar is the perfect addition, with its sweet-tart finish. The result will make even the most traditional Julep connoisseurs go back for a second helping.”

    * * *

    8 to 10 mint leaves

    2 fresh strawberries, hulled

    Dash of rhubarb bitters

    1 teaspoon granulated sugar

    ½ teaspoon quality balsamic vinegar

    2½ ounces bourbon (preferably sweeter bourbon, such as Old Weller or Van Winkle)

    Ice cubes, for mixing

    Crushed ice, for serving

    Place the mint leaves in a Julep cup and lightly bruise with a muddler. Set aside. In a mixing glass, muddle the strawberries with the bitters, sugar, and vinegar. Add the bourbon, fill the glass with ice cubes, and stir until chilled. Double strain the mixture over the mint leaves in the Julep cup. Add plenty of crushed ice and garnish with the mint sprig.



    A.C. TIP 002

    Take care not to overmuddle the mint leaves, as they will become bitter if bruised too much. Instead, you want to lightly press the leaves with a muddler or the back of a spoon to gently release the herb’s oils.


    * * *

    SERVES * 1




    * * *

    If you’ve ever visited or lived in North Carolina, you’ve surely had the pleasure of tasting Cheerwine, a cherry-flavored cola that’s been produced in Salisbury, North Carolina, since 1917 and is considered a statewide treasure. Locals use Cheerwine in everything from ice cream to barbecue sauce, and at Crook’s Corner in Chapel Hill, you can find it in cocktails, including this one by Shannon Healy, which balances the sweetness of the soda, rum, and pineapple juice with the bitterness of Campari and the tang of lime juice.

    * * *

    1¼ ounces Gosling’s rum

    ¾ ounce Campari

    ¾ ounce fresh lemon juice

    ¾ ounce pineapple juice

    Ice cubes

    1 ounce Cheerwine soda

    Combine the rum, Campari, lemon juice, and pineapple juice in a cocktail shaker, add ice, and shake vigorously. Strain into an ice-filled Collins glass. Top with the Cheerwine, stir to combine, and garnish with the orange wheel.




    * * *

    SERVES * 1




    * * *

    Charleston, South Carolina, was the first place to grow tea in America, and because sweetened iced tea is a staple of low-country life, it makes sense that it would find its way into Southern cocktails. Using a raspberry-flavored black tea from the Charleston Tea Plantation—the only commercial tea plantation in America—Charleston bartender Jason Hall puts a delicious twist on the classic Planter’s Punch in this flavorful concoction. “I get asked to make this drink quite a bit,” he says, making this Southern cocktail “second only to the Mint Julep.”

    * * *

    1 ounce light rum

    1 ounce dark rum

    1 ounce Cointreau

    1 ounce Raspberry Tea Simple Syrup

    1 ounce fresh lime juice

    1 teaspoon raspberry preserves

    1 teaspoon orange preserves

    Dash of Angostura bitters

    Ice cubes

    Combine the light and dark rums, Cointreau, simple syrup, lime juice, raspberry and orange preserves, and bitters in a cocktail shaker, add ice, and shake well. Double strain into a chilled cocktail glass. Garnish with t


    Leave a Reply

    Your email address will not be published. Required fields are marked *