101 Mojitos and Other Muddled Drinks - download pdf or read online

By Kim Haasarud

ISBN-10: 0470505214

ISBN-13: 9780470505212

101 cool cocktails for warm-weather fun

In the previous couple of years, the mojito has develop into a staple cocktail at summertime events and bars around the state. this easy mixture of rum, clean muddled mint leaves, and lime juice served over ice with a touch of soda is the suitable drink for cooling down on a scorching, sunny day.

101 Mojitos and different Muddled Drinks offers professional information on blending the suitable mojito, in addition to a hundred adaptations and different muddled drink recipes that target clean elements and many ripe fruit. as well as mojitos, you can find caipirinhas, caipiroskas, crushes, and margaritas besides. in reality, if you've clean fruit of any type available, you'll likely locate good enough scrumptious and clean how one can use it.

  • Includes one zero one recipes illustrated with great four-color pictures throughout
  • Features recipes that emphasize clean fruit and herbs and creative tweaks on vintage summer season drinks
  • With such beverages and adaptations as Blood Orange Mojito, Pomegranate Mandarin Mojito, Concorde Grape Sage Caipirinha, Watermelon Basil Lemonade, Blackberry Grappa damage, and the vintage previous Fashioned

Whether you are putting out within the yard, lounging through the pool, or consuming at an out of doors eating place, the mojito and its muddled cousins make the proper summer season beverages

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Additional info for 101 Mojitos and Other Muddled Drinks

Example text

First, you must use fresh-squeezed lime juice. No premixes or bottled lime juice here—they just won’t cut it. Second,the lime juice to simple syrup ratio must be 1:1. Do not take liberties. Use a jigger for accuracy. If you get those two things right, you’ll be making perfect Mojitos at every party! ) Splash of soda water In the bottom of a rocks glass, muddle the mint leaves with the lime juice and simple syrup. ) Add the rum. Top with crushed ice and the soda water. Stir well from the bottom up.

This fresh version has more layers of flavor and is bursting with freshness. 1⁄4 cup chopped peeled fresh green apple 1 sage leaf, plus 1 for garnish 1⁄2 ounce fresh lime juice 1⁄2 ounce simple syrup 11⁄4 ounces premium vodka (SKYY Infusions ginger vodka is a good choice here. ) 3⁄4 ounce apple liqueur (such as Puckers or Marie Brizard Manzanita) In a mixing glass, muddle the apple with 1 sage leaf, the lime juice, and simple syrup. Muddle until the apple is pulverized. Add the vodka and apple liqueur.

The drink has since evolved to use many kinds of premium rums, different types of sugar, varieties of mint, and so forth. The Mojito is a very simple drink to make, yet everyone has probably had a bad one. Too sweet, too sour, too strong—I think most people feel the need to doctor it up and put their own spin on it, which is fine if you understand the importance of the basic ingredients, like fresh-squeezed lime juice, and the proper ratios. Below, I’m going to break down the Mojito into its essential components, which include the ingredients, ice, and muddling techniques that will be used in the recipes throughout this book.

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101 Mojitos and Other Muddled Drinks by Kim Haasarud

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