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Overview
Whether you binge sci-fi TV shows, rewatch cult films, get addicted to MMORPGs, or read all the fantasy book series, The Geeky Bartender: Drinks has your fictional beverage fantasies covered.
For super fans of every variety, this leveled-up cocktail book will soon have you unlocking achievements behind the bar, no matter if you’re mixing drinks for yourself, a friend, or even a viewing party. And for all you nondrinkers, don’t fret: this book has a nonalcoholic chapter along with plenty of imaginative tricks for making drinks alcohol-free.
After an introduction to making your own flavored simple syrups and instructions on cool special effects such as shimmer, fire, and mist, get ready to restore your mana and wow your guests with these and more brilliant drinks:
- Sulfuron Slammer (World of Warcraft)
- Romulan Ale (Star Trek)
- Sonic Screwdriver (Doctor Who)
- Butterbeer (Harry Potter)
- Moloko Plus (A Clockwork Orange)
- Ardees aka Jawa Juice (Star Wars)
- Hero Drink (Final Fantasy)
Let your love for sci-fi or fantasy shine with The Geeky Chef series by creating food and drinks from your favorite shows, movies, and video games. Your cool, homemade, fiction-themed spread will make you the life of the party. Incredibly fun and creative, and colorfully designed, The Geeky Chef books make the perfect gift for the geek in your life who lives in a world of their own.
Other titles in this series include The Geeky Chef Cookbook and The Geeky Chef Strikes Back.
Product Details
| ISBN-13: | 9780760367933 |
|---|---|
| Publisher: | Quarto Publishing Group USA |
| Publication date: | 07/27/2022 |
| Series: | Geeky Chef |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 160 |
| Sales rank: | 1,063,697 |
| File size: | 11 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Read an Excerpt
CHAPTER 1
SIMPLE SYRUPS
Classic Simple Syrup
Fruit Syrups: GRENADINE, BERRY
Herbal Syrups: LAVENDER, GINGER, CINNAMON
Other Syrups: HONEY, BROWN SUGAR, SPICED MAPLE
It's all in the name. Simple syrups are just that: simple. Simple to make, simple to use, and once you get the hang of them you can easily make your own magical concoctions. Lavender honey syrup? Yes! Blueberry cinnamon syrup? Go for it! Here are some of my favorites to get you started.
STERILIZING TIP
It's best to store simple syrups in airtight, sterilized storage containers (a thick glass bottle or jar with a lid works best). The easiest way to do this is to use the dishwasher's high temperature setting. No dishwasher? Here are some instructions on how to sterilize heat-resistant glassware:
1 Place the glass container(s) right side up in a canner or a deep pot with a rack at the bottom.
2 Fill the canner or pot with water until it is 1 inch (2.5 cm) above the container(s).
3 Bring the water to a boil over medium-high heat and continue to boil for approximately 10 minutes.
4 Reduce the heat and keep the container(s) in the hot water until you're ready to fill with syrup.
5 Remove from the hot water carefully with protective gloves and/or tongs.
CLASSIC SIMPLE SYRUP
1 cup (200 g) granulated sugar
1 cup (235 ml) water
1 In a saucepan, combine the sugar and water.
2 Bring to a boil and cook over a medium heat, stirring regularly, until the sugar has dissolved, about 3-5 minutes.
3 Allow to cool before storing in an airtight storage container.
FRUIT SYRUPS
There are basically two ways to make fruit syrups: you can begin with either fresh fruit or fruit juice. You can substitute different kinds of fruit in the blueberry syrup for a different flavor, although berries work best. I like raspberries and strawberries myself. Likewise, you can substitute any kind of juice in the grenadine recipe, including cherry or pineapple.
STORAGE TIP
Add 1 tablespoon (15 ml) of vodka to the syrups after they are prepared to make them last longer in storage. They usually keep for about a month in the refrigerator.
GRENADINE
Most of us are familiar with grenadine as the red, artificially flavored, candy-like cherry syrup you get at diners and soda shops, but originally grenadine was made using fresh pomegranate. I'm not saying you have it make it from scratch, but I will say you should, because your taste buds will throw you a party.
1 cup (235 ml) pomegranate juice
(preferably one without added sugar)
3/4 cup (150 g) granulated sugar
1 teaspoon fresh lemon juice
2–3 drops of orange flower water
1 Mix the pomegranate juice and sugar in a small saucepan and cook over a medium-low heat, stirring, until the sugar has completely dissolved.
2 Bring the heat down to low and continue to cook, stirring occasionally, until the mixture has thickened, about 20 minutes. Remove from the heat and stir in the lemon juice and orange flower water.
3 Let cool to around room temperature before storing in a sterilized airtight container.
BERRY SYRUP
1 cup (100 g) frozen or fresh blueberries, blackberries,
strawberries, or raspberries
1 cup (235 ml) water
1/2 cup (100 g) granulated sugar
1 teaspoon lemon zest
1 Add all the ingredients to a saucepan and bring the liquid to a boil.
2 Reduce the heat to low and simmer for 15 minutes.
3 While still hot, pour through a mesh strainer into a sterilized, airtight, heat-resistant storage container.
4 Let the syrup cool to around room temperature before using or capping the container.
HERBAL SYRUPS
I love to use herbal syrups in my baking and cooking, but especially in my drinking. The great thing is, the method is pretty much always the same, though some herbs or spices may need additional "steeping" time if you want a strong flavor.
LAVENDER SYRUP
3 tablespoons dried lavender buds
(culinary grade) or 3 lavender tea bags
1 cup (235 ml) water
11/2 cups (300 g) granulated sugar
1 Add the lavender to the water in a saucepan and bring to a boil, then stir in the sugar and cook until it's fully dissolved, 3–5 minutes, stirring occasionally.
2 Reduce the heat to low and simmer for about 15 minutes.
3 Remove from the heat and allow to cool and steep for 45 minutes.
4 Strain the syrup into a sterilized airtight container.
GINGER SYRUP
3/4 cup (75 g) peeled and sliced fresh ginger
1 cup (235 ml) water
11/2 cups (300 g) granulated sugar
1 Add the ginger to the water in a saucepan and bring to a boil, then stir in the sugar and cook until it's fully dissolved, stirring occasionally.
2 Reduce the heat to low and simmer for about 15 minutes.
3 Remove from the heat and allow to cool to around room temperature, as the ginger infuses the syrup.
4 Strain the syrup into a sterilized airtight container.
CINNAMON SYRUP
5 cinnamon sticks
1 cup (235 ml) water
1 cup (200 g) granulated sugar
1 Add the cinnamon sticks to the water in a saucepan and bring to a boil, then stir in the sugar and cook until it's fully dissolved, stirring occasionally.
2 Reduce the heat to low and simmer for about 15 minutes.
3 Remove from the heat and allow to cool and steep for 45 minutes.
4 Strain the syrup into a sterilized airtight container.
OTHER SYRUPS
HONEY SYRUP
3/4 cup (175 ml) water
3/4 cup (255 g) honey
1 Add the water and honey to a saucepan.
2 Heat over a medium-high heat, stirring occasionally, until the honey dissolves into the water, but don't boil.
3 Let cool to around room temperature before storing the syrup in a sterilized airtight container.
BROWN SUGAR SYRUP
1 cup (235 ml) water
1 1/2 cups (340 g) dark brown sugar
1 teaspoon vanilla extract
1 Add the water and brown sugar to a saucepan and bring to a boil, stirring regularly.
2 Reduce the heat to low and continue stirring until all the sugar has dissolved.
3 Remove from the heat and stir in the vanilla.
4 Let cool to room temperature before storing the syrup in a sterilized airtight container.
SPICED MAPLE SYRUP
1/2 cup (170 g) real maple syrup
1/2 cup (120 ml) water
2 whole allspice
2 cinnamon sticks
2 whole cloves
2 star anise
1 Add the maple syrup, water, and all the spices to a small saucepan.
2 Bring to a boil and then turn off the heat.
3 Cover the pan and let the syrup cool and steep for 45 minutes.
4 Strain the syrup into a sterilized airtight container.
CHAPTER 2SPECIAL EFFECTS
Rimming the Glass: SUGARED/SALTED RIM, SPARKLY RIM, CANDY RIM
THE SKEWER
Ice Effects: SHAPE, COLOR, GARNISH
THE SPIRAL CITRUS PEEL
THE SHIMMER EFFECT
THE MIST EFFECT
Playing with Fire: THE FLAMING FLOAT, THE CITRUS FLAME
We're making magical and high-tech drinks here, and sometimes they need to look more, well, magical and high-tech. How or whether to garnish is totally up to you, but here are some impressive ways to decorate a drink. With special effects, you can choose just one, or use multiple effects for a very impressive-looking drink!
RIMMING THE GLASS
This always needs to be done before the drink is prepared.
SUGARED/SALTED RIM
This is a classic. Any type of sugar or salt can be used, but as a rule you don't want to pick one that's super fine or super coarse. You can also purchase cocktail rimming sugars and salts, which have been crafted with the intention of being used to rim cocktail glasses and come in a variety of flavors and colors.
HOW TO RIM A GLASS:
1 Add sugar or salt to a shallow dish.
2 Moisten the rim of the serving glass. (Water works fine in most cases.)
3 Dip the glass into the salt or sugar.
4 If you want more sugar or salt on the rim, slightly twist the glass.
HOW TO COLOR SUGAR OR SALT:
1 Put 1/4 cup (50 g) of sugar or salt in a small, sealable plastic bag.
2 Add a drop of food coloring.
3 Seal the plastic bag and shake for a few seconds.
4 If the color is too light, add another drop of food coloring and repeat step 3.
SPARKLY RIM
If you want to add some glitz and glitter, this is a great way to bedazzle your cocktail. Edible glitter can be purchased in the baking section of most grocery stores, at a baking store, or online. I used the Wilton brand, but CK Products are also popular.
Edible glitter (any color)
A little light corn syrup or honey
1 Place the edible glitter in a shallow bowl or dish that the top of your glass will fit into.
2 Use a pastry brush (or your finger if you don't mind getting sticky) to apply the corn syrup or honey around the rim of the glass. You could also squeeze a ring of corn syrup or honey onto a dish and dip the glass into it.
3 Dip the sticky rim of the glass into the edible glitter or sugar to coat.
Voilá! You have an impressive-looking drink with little to no effort.
TIP
For a thicker coat, twist the glass.
CANDY RIM
1 cup (200 g) granulated sugar
1/2 cup (120 ml) light corn syrup
1/2 cup (120 ml) water Candy thermometer Food coloring (any color)
1 Combine the sugar, syrup, and water in a heavy-bottomed pot over medium-high heat, and pop in the candy thermometer. Don't stir until the liquid reaches 300°F (150°C).
2 Once heated to 300°F (150°C), remove the thermometer and stir in the food coloring, making sure the color is evenly mixed in.
3 Dip the heatproof serving glass into the mixture while it's still hot, then turn it upright, being careful not to let any syrup get on you. The syrup will drip down the glass and then harden for a drippy effect.
TIP
It can be a bit difficult to remove the candy from the glass after it hardens, but soaking it in soapy hot water for a half hour or so should loosen it.
THE SKEWER
The skewer is a quick, easy way to add flair to any drink. All you have to do is skewer stuff onto a toothpick and drop it into the drink. You can also get fancy and cut shapes out of fruits (e.g., strawberry hearts, pineapple stars), or purchase themed skewers for occasions like Halloween or Cinco de Mayo.
TIP
Make sure to skewer stuff with flavors or colors that complement the cocktail. You don't want to add a pickle skewer to a Shirley Temple. Or maybe you do!
ICE EFFECTS
Altering the appearance of ice is another easy way to add flair to a drink.
SHAPE
For most cocktails, ice cubes or spheres are best for taste because their melt rate is consistent. However, some more concentrated drinks, like the Mint Julep, benefit from faster-melting crushed or cracked ice. You can also use fun molds to make ice that jibes with the drink's theme. There are all kinds out there: stars, leaves, skulls, etc. I've even seen Tardis, Starfleet, and R2-D2 molds!
COLOR
An easy way to add color or flavor to any drink is to make ice cubes with fruit juice or food dye. If the recipe calls for orange juice, go ahead and freeze some orange juice in ice trays and add it to the drink. Food dyes can be added to regular water and frozen if you just want a color effect. These look especially cool in clear or light-colored drinks.
GARNISH
Freezing fruit, herbs, edible flowers, or any other edible garnish is another easy and impressive way to add a nice visual element to any drink. For this method, you need to boil distilled water, then let it cool before pouring the water into an ice mold and adding the garnish. Boiling the water first allows you to make an ice cube that is more transparent and less cloudy.
THE SPIRAL CITRUS PEEL
Citrus fruits are probably the most common drink garnishes. Most of the time, all you have to do is cut out a slice and drop it in the drink, but you can also cut them into shapes. My favorite citrus garnish is a peel twist. A lot of folks will tell you that you need to peel the citrus fruit a certain way to get the right shape, but that's just not true.
A small citrus fruit (e.g., lemon,
tangerine, lime)
A sharp knife
1 Take your fruit and cut out a round slice from near the center. The slice should be about 1/4 inch (6mm) thick.
2 Cut out the center of the slice, removing as much pith (i.e., the white stuff on the inside of the rind) as you can without cutting through the peel itself.
3 Once the pulp and most of the pith is removed, use the knife to cut the circular peel so that it is one long strip.
4 Use your fingers to roll the peel strip into as tight a spiral as you can without breaking it.
TIP
For tighter twists, drop the peel into a glass of ice water immediately after creating the spiral.
THE SHIMMER EFFECT
Edible "luster dust" can be used to add sparkle and shimmer to frostings, gum paste, and fondant. Luckily for us, it can be used in beverages, too!. This shimmery liqueur will add some magic to any cocktail or potion without changing the flavor too much. You can make your own sparkly concoctions by combining any clear liquor you plan to use in your cocktail with any flavor of simple syrup and any color of luster dust!
1 cup (235 ml) clear liquor, such as vodka, white rum, or gin
1/2 cup (170 ml) Classic Simple Syrup
(page 10)
Pinch or 2 of edible luster dust
1 In a small mixing bowl, stir the liquor and simple syrup together with a whisk until the syrup has completely dissolved, about 3 minutes.
2 Gradually whisk in the luster dust.
3 Use a funnel to pour the mixture into a glass bottle. Store in the refrigerator for up to 2 weeks.
4 Swirl the bottle to activate the luster dust before using it in a cocktail.
TIP
You can find edible luster dust in the baking section near the cake decorations in some grocery stores, in any baking store, and online. Amazon carries a few brands like Wilton, CK Products, and Bakell at reasonable prices.
THE MIST EFFECT
Dry ice adds a bit of mystery to any special brew.
SUPPLIES
Dry ice Towel or other thick fabric Safety goggles or other eye protection (recommended)
Hammer Flat-head screwdriver (or something that can be used as a chisel)
Thick rubber gloves (recommended)
Tongs Serving vessel(s)
1 Carefully place the dry ice on the towel and sort of bunch up the towel around it, making sure you do not touch the ice directly. Use the towel to pick up the ice then flip it over onto your work surface.
2 Put on goggles or other eye protection. Use the hammer and screwdriver like a chisel to carefully break up the dry ice into smaller cubes. The size of the cubes depends on whether you are using the ice in the serving glasses directly or in a larger container (like a punch bowl).
3 Use tongs to drop a cube into your serving vessel(s) right before you pour in your drink of choice.
TIP
Purchase the dry ice a couple hours before planned use, at most. Standard freezers are not cold enough to maintain dry ice. It will melt.
FOR YOUR SAFETY
1 Go full mad scientist and equip yourself with safety goggles or other eye protection and thick rubber gloves.
2 NEVER CONSUME OR DIRECTLY TOUCH DRY ICE, even after it has been added to the cocktail. It can be very dangerous and even cause frostbite. Make sure everyone consuming your beverages knows this.
(Continues…)
Excerpted from "The Geeky Chef Drinks"
by .
Copyright © 2018 Cassandra Reeder.
Excerpted by permission of The Quarto Group.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.