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Take the edge off with James Beard Award-winning food and travel writer, and editorial director of Christopher Kimball's Milk Street, J.M. Hirsch in celebration of his game-changing guide, Shake Strain Done: Craft Cocktails at Home.
Many cocktail books call for hard-to-find ingredients and complicated techniques that can frustrate home cocktail makers. Shake Strain Done shows a better way:
- If you can shake, strain, stir and turn on a blender, you can make great cocktails.
- No tedious secondary recipes hidden between the lines.
- No mysteries. You'll know what each drink will taste like before you pick up a bottle.
- No fancy equipment needed. A shaker, strainer and spoon are as exotic as it gets.
- The ingredients are mostly pantry and bar staples--things you already have on hand.
Every drink is rated by its characteristics -- Warm, Refreshing, Sweet, Sour, Bitter, Fruity, Herbal, Creamy, Spicy, Strong and Smoky -- to help expand your horizons and find more drinks to love.
These are drinks with the sophistication of a high-end speakeasy, minus the fuss, like:
- The Sazerac 2.0 - a spice cabinet update that takes the classic back to its origins
- A new White Russian that lightens the load with coconut water instead of cream
- A grownup Singapore Sling that's fruity without tasting like fruit punch
- A Scorched Margarita that uses the broiler to char those lemons and limes
- A feisty new Gin and Tonic in which black pepper is the star ingredient
- And plenty of originals, like the Pooh Bear. Butter, honey and bourbon? Yes, please! And Mistakes Were Made, for tiki time