10,000 Drinks: How to Turn Your Basement Into the Most by Paul Knorr

By Paul Knorr

Martinis, cocktails, photographs and shooters, sizzling beverages and coolers, mind-erasers, or even luscious alcohol-free libations: with this highly scrumptious assortment, somebody can turn into a mix-master par excellence! The 10,000 tempting recipes characteristic every little thing from champagne- and wine-based beverages to beer, liquor-infused coffees, and iced-teas. a few come mixed and frozen; others have exact layers of parts that provide an array of taste sensations. seize the flavor of the Islands with a Barbados Planters Punch; pass X-rated with a Kiss Down less than; or get pleasure from a dramatic flaming Fiery Blue Mustang. as well as the beverages, the consultant contains a whole rundown of bartending suggestions, a listing of must-have gear, suggestion on stocking a bar, and a thesaurus of each drink variety you’ll want to know.

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Extra resources for 10,000 Drinks: How to Turn Your Basement Into the Most Happening Bar in Town!

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The salsa recipe comes with a caveat—while homemade salsa is great, it’s only cost effective if you have inexpensive seasonal tomatoes, either those you’ve grown yourself or perhaps bought at a good price at a farmer’s market. When tomatoes aren’t in season, it’s more economical to buy bottled salsa—just watch for sales and you can find a jar of good-quality salsa for about what you’d pay for two or three of those flavorless pale supermarket tomatoes. Cooking Basics 27 Your Daily Bread If you’re reeling from the sticker shock of buying organic vegan bread, then think about baking your own.

Buy only the amount of citrus you need so there’s no waste. If a recipe doesn’t call for the zest, zest the fruit anyway and freeze it if not needed right away. The zest can be used to enliven pilafs, muffins, bean purees, and sauces, among other things. Bring your citrus to room temperature before juicing to get more yield. Imported black olives. You should be able to find jars of reasonably priced kalamata olives in your supermarket or discount store. These are far superior to supermarket canned black olives, which taste like the can they came in.

Variations Even More Basic Vinaigrette: Omit the garlic and basil from the recipe above. Omit the salt and add 1 tablespoon soy sauce; use rice vinegar to replace all or part of the sherry vinegar; omit the olive oil and instead use 1 ⁄2 cup grapeseed oil plus 1 tablespoon toasted sesame oil; omit the garlic or include it, according to your taste. Soy Vinaigrette: Lemon Vinaigrette: Replace the vinegar with fresh lemon juice; omit the basil and garlic. Mustard Vinaigrette: Add 1 teaspoon (or a bit more to taste) spicy brown mustard (or Dijon if you’ve got it) to the vinaigrette.

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