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Download Cocktails for Drinkers: Not-Even-Remotely-Artisanal, by Jennifer McCartney PDF

By Jennifer McCartney

The anti-hipster drink publication, ideal for hipsters and their haters do-it-yourself pineapple-Sriracha syrup, monstrous round ice cubes, gin made up of herbs picked via Armenian nuns and distilled with holy water . . . curious about the low low cost of $16 (in Brooklyn dollars). The artisanal cocktail move is, let’s face it, now not for everybody. What approximately beverages for the remainder of us? The boozers who simply need a solid, stiff cocktail we will be able to make at domestic after an afternoon at paintings? What in the event you don’t personal an ice-shaving equipment or develop natural rosemary on your yard? What if you're utilizing a mug together with your quit it to combine your gimlet rather than the bespoke copper cocktail shaker you spot at each joint in Bushwick? celebrate, this e-book is for you.

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Extra resources for Cocktails for Drinkers: Not-Even-Remotely-Artisanal, Three-Ingredient-or-Less Cocktails that Get to the Point

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If you are making sugar syrup for general mise en place, pour it into a clean container at this point (or just pour off the excess) and store until needed. 4. Continue cooking the sugar syrup, washing down the sides of the pan as long as sugar crystals are accumulating; do not stir from this point on. When the sugar begins to change from clear to light amber, watch it closely, as it will turn to golden brown very quickly because most of the water has evaporated at this point and the CHEF’S TIP If you experience the problem of temperature is now around 315°F (157°C).

5 cm) in diameter 4 ounces (115 g) hazelnuts, toasted 1 pound (455 g) granulated sugar 1 ounce (30 g) cornstarch 1 teaspoon (5 ml) vanilla extract 1 cup (240 ml) egg whites 1. Draw 4 circles, 10 inches (25 cm) in diameter, on 2 sheets of baking paper. Place the papers upside down on sheet pans and set aside. 2. Remove as much skin from the toasted hazelnuts as comes off easily, then grind the nuts to a fine consistency. Combine with the cornstarch. 3. Whip the egg whites to a thick foam; they should quadruple in volume.

Carefully spoon or pour the clear butterfat into a clean container, watching carefully so you do not add any of the milky portion that will have collected on the bottom. 5. Discard the milky residue in the bottom of the pan. Coffee Reduction T his simple method of developing a good, strong coffee flavor can, of course, be modified to your own taste. Start with fresh coffee brewed from top-quality beans; do not use instant coffee. 1. Make coffee 10 times the normal strength. 2. Bring the coffee to a boil in a saucepan and reduce by half.

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