Backyard Bartender: 55 Cool Summer Cocktails

Overview

Muggy afternoons spent poolside, picnics at the beach, parties under a starry sky; summer is all about relaxation and fun.

And when the mercury climbs, there’s no better way to unwind than with an ice-cold cocktail. With more than fifty recipes for stylish martinis and fizzy libations that celebrate summer’s laid-back attitude, The Backyard Bartender brings out your inner mixologist and turns your yard into summer’s coolest hangout. Frozen, on the rocks, or shaken, The Backyard ...

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Overview

Muggy afternoons spent poolside, picnics at the beach, parties under a starry sky; summer is all about relaxation and fun.

And when the mercury climbs, there’s no better way to unwind than with an ice-cold cocktail. With more than fifty recipes for stylish martinis and fizzy libations that celebrate summer’s laid-back attitude, The Backyard Bartender brings out your inner mixologist and turns your yard into summer’s coolest hangout. Frozen, on the rocks, or shaken, The Backyard Bartender offers an array of must-try concoctions that celebrate the season. Nicole Aloni includes creative recipes based on summer’s freshest ingredients, refined interpretations of classics like martinis and sidecars, plus nonalcoholic quaffs with plenty of zing.

Why not try a:
Spicy Ginger Blush Martini
Aromatic Lavender Lush
Dessert-inspired Key Lime Pie
Swimming Pool-blue The Deep End

From cocktail lingo to the tools of the trade, you’ll find everything you need to transform your backyard into a summer retreat.

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Product Details

  • ISBN-13: 9780307381057
  • Publisher: Crown Publishing Group
  • Publication date: 5/1/2007
  • Pages: 112
  • Product dimensions: 7.94 (w) x 7.74 (h) x 0.52 (d)

Meet the Author

NICOLE ALONI is the author of Cooking for Company and Secrets from a Caterer’s Kitchen. After receiving her culinary training in France, she began a catering career that spanned twenty years of glamorous events. Aloni catered the Academy Awards four times, prepared a state luncheon for Queen Elizabeth II, and produced galas in honor of American presidents, foreign dignitaries, and Julia Child. Aloni makes frequent television and radio appearances and is a contributor to Bon Appétit and Better Homes and Gardens, among other magazines. She teaches cooking and entertaining across the country. Aloni lives in Seattle, Washington.
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Read an Excerpt

ipanema punch
Makes 12

Glass: Tall or punch cup
Garnish: Mint leaves and 12 pineapple wedges

All of the flavors of the tropics make an appearance in this sensational, lemon-hued punch—banana, rum, pineapple, and orange. Serve this at a BBQ featuring great pork ribs.

   • 1⁄2 cup Cointreau
   • 2 cups light rum
   • 3 ounces crème de banane
   • 1 cup pink grapefruit juice
   • 2 cups fresh orange juice
   • 1⁄2 cup fresh lime juice
   • 1 cup pineapple juice
   • 36 frozen whole strawberries or raspberries
   • 3 to 4 cups ginger ale

In a large bowl, combine the Cointreau, rum, crème de banane, grapefruit juice, orange juice, lime juice, and pineapple juice. Cover and chill for at least 1 hour or overnight.

Pour the mixture into a punch bowl or large pitcher. Add the frozen berries   (as “ice cubes”).

Top with ginger ale and stir gently to blend. Garnish each glass.

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