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Tired of the same old cocktails? Looking for something new to spice up your evening? Introduce yourself to the wild and wonderful world of Asian-inspired drinks with AsianCocktails—:you'll be glad you did! Try a Sake Mojito on for size, or the mouthwatering Hanoi Hooker, the aptly named Coriander Collins or, for the perfect after-dinner treat, the Lychee Alexander.
Asian Cocktails is an exciting collection of 90 cocktails, including 10 non-alcoholic drinks and a handful of tempting bar snack recipes such as Tamari Almonds and Curry Popcorn With flavors ranging from bold to subtle,Asian Cocktails reflects the taste and style of 15 mixologists—from 5 countries—who contributed recipes to this special book. A perfectly balanced mix of old favorites and new temptations, this book is sure to make your next cocktail party a hit.
- Sales Rank: #1059643 in Books
- Brand: Brand: Tuttle Publishing
- Published on: 2009-10-10
- Released on: 2009-10-10
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .0" w x 8.25" l, 1.50 pounds
- Binding: Hardcover
- 112 pages
- Used Book in Good Condition
Review
"Here's a book for 21st-century cocktailians. It's jam-packed with information seldom found in cocktail books�wanna know how to make a Thai Chili Syrup that you can use in the tequila-based Enlightmentl? You'll find both formulas right here. This tome also includes recipes from some of the best bartenders in the world, and the beautiful photography makes the whole thing come alive. This is a must-have book for serious mixologists."�Gary Regan, ArdentSpirits.com, author of The Joy of Mixology.
About the Author
Holly Jennings is a cookbook editor, food writer, recipe tester and researcher, and the author of Smoothie Splash. She lives in Vermont with her husband.
A publishing professional by trade, Christine LeBlond fell in love with Asian flavors through her work as a recipe tester and cookbook editor. She lives in Boston with her family.
Gorta Yuuki's photographs have appeared in a number of publications, including the Marie Claire Cookbooks and Australian Vogue Entertainment & Travel. He has studios in Melbourne, Australia, and Tokyo, Japan.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Just what I needed
By Beefcake Pantyhose
The book contains fun and easy to make cocktail recipes. It's helpfully divided by chapters based on the main alcohol ingredient used (vodka/rum/sake, etc.) and contains instructions on making adjunct potions such as simple syrup.
0 of 0 people found the following review helpful.
Four Stars
By K. Yap
Its a good book that takes classic recipes and spins then into great asian versions.
3 of 3 people found the following review helpful.
Great recipes for Asian-themed drinks
By Zack Davisson
Really, there is no such thing as an "Asian Cocktail." Cocktails are entirely a Western invention, and pretty much every drink in this book is just your regular cocktail with an "Asian twist," the inclusion of a few different ingredients, a bit of ginger here, a dash of sake there, a pour of green tea liqueur...but sometimes authenticity isn't required, and all you want is a yummy drink!
"Asian Cocktails" collects cocktail recipes from across the US, various concoctions created by imaginative bartenders looking to make a signature drink to delight their customers. The recipes are separated by alcohol, such as "Gin-based," "Vodka-based," "Rum-based," "Whiskey-based" etc...all of them have Orientalist names, like the "Rising Sun," the "Tokyo Rose," and the "Zen Phizz." Many of them are simple variations on already popular drinks, like the "Kyoto Colada" substituting sake for the rum in a Pina Colada, or the "Tokyo Manhattan" with a mix of sake and plum wine with your usual bitters. The older the recipe is, the less "Asian" it is, like the "Japanese Cocktail," a recipe from 1862 bar book that combines brandy, angostura bitters and almond syrup.
Aside from just some fun new cocktail ideas, "Asian Cocktails" has a surprising secret. Many of the recipes here call for ingredients that would be extremely hard to buy, like ginger-infused vodka or jujube jam. Fortunately, the author doesn't leave you stranded and gives recipes for creating all of these exotic mixtures. I have had far more fun working my way through the recipes for "Syrups and Infused Spirits" than I have had making the cocktails themselves. "Thai Basil Syrup," "Homemade Grenadine," "Pomegranate-Ginger Syrup," "Berry-Infused Gin," "Jasmine-Infused Vodka," "Pepper-Infused Shochu" and "Vanilla Bean-Infused Rum" are all wonders that have come from kitchen since getting this book.
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