In the Land of Cocktails: Recipes and Adventures from the Cocktail Chicksby Ti Adelaide Martin, Lally Brennan, Tim Trapolin
Can't tell a Gin Fizz from a Gimlet? Think a Sidecar is something you'd see at the racetrack? If your idea of a wild night is a few Lemondrop shots washed back with a Cosmo, you're in need of some cocktail therapy! And there's no one better to tell you everything you need to know about a Brandy Crusta, a French 75, a Cachaça Swing, and much, much more than Ti… See more details below
Can't tell a Gin Fizz from a Gimlet? Think a Sidecar is something you'd see at the racetrack? If your idea of a wild night is a few Lemondrop shots washed back with a Cosmo, you're in need of some cocktail therapy! And there's no one better to tell you everything you need to know about a Brandy Crusta, a French 75, a Cachaça Swing, and much, much more than Ti Adelaide Martin and Lally Brennan, who will take you on a rip-roaring trip. . . .
In the Land of Cocktails
Proprietors of the legendary New Orleans restaurant Commander's Palace, Ti and Lally are cocktail divas, spread-ing the gospel about how to make drinks properly, from why a true Sazerac can only be made with Peychaud's bitters to why hand-chipped ice is best for cocktails. In this marvelously entertaining book—both a guide to making some of the world's best cocktails and a memoir of the authors' lives surrounded by family, friends, and delicious food—there are recipes for familiar classics like the Corpse Reviver and the Old-Fashioned; New Orleans favorites like Brandy Milk Punch and the Sazerac; and new inventions created by Ti and Lally, such as their now-famous Whoa, Nellie!
In the Land of Cocktails includes information on pairing food with cocktails, introductions to the beloved, boisterous Brennan family and their friends, and explanations of some of the unique, perhaps strange to some, words and ways of life in New Orleans. Filled with wit, sass, warmth, and lots of good times, In the Land of Cocktails is the ideal gift for cocktail lovers everywhere, whether you're a novice or an old drinking pro.
- HarperCollins Publishers
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- 6.20(w) x 8.10(h) x 0.80(d)
Read an Excerpt
In the Land of Cocktails
Makes 1 cocktail
Popularized at the Roosevelt Hotel Bar, now the Fairmont Hotel, in New Orleans in the 1860s, this unique drink combines almond-flavored orgeat syrup, two kinds of rum, and a few other ingredients. A Creole tradition holds that when visiting a family with a newborn, ladies celebrate with a glass of orgeat syrup only, while the gentlemen drink orgeat punch in honor of the household's new angel.
What's orgeat syrup? Made from almonds, sugar, and rose or orange-flower water, its distinctive almond taste adds an alluring flavor to many cocktails. Look for Torani or Monin brands.
1½ ounces spiced rum, such as Captain Morgan
1 ounce orgeat syrup
½ ounce 151 proof rum, such as Bacardi
½ ounce limoncello
½ ounce fresh lemon juice
½ ounce fresh lime juice
Combine all the ingredients in a cocktail shaker with ice. Pour the contents of the shaker, including the ice, into a highball glass. Top off the drink with additional ice and serve immediately.
Hot, Hot and Dirty Martini
Makes 1 cocktail
Here's an example of what a flavored rim can do to a traditional cocktail like the Martini. Sweet paprika is used here, but a zesty Hungarian paprika will give the drink a good kick.
1 teaspoon sweet paprika
1 teaspoon salt
1 teaspoon cayenne pepper
1 lemon wedge
2 ounces vodka
½ ounce olive brine
Place the paprika, salt, and cayenne pepper on a saucer and mix together with a fork. Wet half the rim of a chilled Martini glass with the lemon wedge and dip into the seasoning mix. Set aside. Combine the vodka and olive brine in a cocktail shaker with ice and shake vigorously. Strain into the prepared glass and serve immediately.In the Land of Cocktails. Copyright � by Ti Martin. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
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