By Karen Foley, Editors of Imbibe Magazine
This final advisor to American Cocktails collects greater than fifty drink recipes from around the united states, spanning 5 precise areas (the South, the Northeast, the Midwest, the West, and the West Coast). each one recipe comes from one in all America's most sensible bartenders, and features a little bit of heritage at the cocktail in addition to information regarding the original materials that pass into it. The beverages are either vintage and modern, frequently placing a clean and sleek twist on an iconic history drink, and every is a cosmopolitan, artisanal recipe that emphasizes the paintings of the cocktail.
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Additional info for American Cocktail: 50 Recipes That Celebrate the Craft of Mixing Drinks From Coast to Coast
Comments: Roasting is probably the best way to prepare, without much risk of overcooking. Cabbage (green, red, Savoy, Napa, Chinese) Harvest: Cut from the plant when heads are compact and firm. Post-harvest handling: Cut the head off the stem and discard the outer leaves. Store in a root cellar, or store in a plastic bag in the refrigerator for 2 to 4 weeks. Prep: Cut away any discolored leaves. Remove the core, usually by cutting the head into quarters first. Blanch: 1½ minutes shredded or sliced Boil: Not recommended Steam: 4 to 5 minutes shredded or sliced Sauté or stir-fry: 4 to 5 minutes shredded or sliced Roast: Not recommended Not recommended Braise: 15 minutes shredded or sliced Preserve: Cold storage.
Comments: If you need sliced leeks, you can wash them after slicing, which is easier than washing them while they’re still whole. Just slice them up, then put the slices in a bowl of water, swish them around, and lift out of the water, leaving the dirt behind. The darker green parts you trim off can be saved for making stock; wash them, throw them into a bag, and store in the freezer until you’re ready to use them. Harvest leaf types when the leaves are large enough to enjoy, taking the leaves from the outside of the head.
Harvest whole plants or individual outer leaves for continued production. Post-harvest handling: Store in a plastic bag in the refrigerator for up to 1 week. Prep: Separate the leaves from the stems to allow stems to cook slightly longer. Blanch: As prep for freezing, 3 to 4 minutes for stems, and 2 to 3 minutes for leaves Boil: 3 to 5 minutes for stems, and 3 to 4 minutes for leaves Steam: 3 to 5 minutes for stems, and 3 to 4 minutes for leaves Sauté or stir-fry: 3 to 4 minutes for stems, and 2 to 3 minutes for leaves Roast: 20 to 25 minutes for stems, and 15 minutes for leaves, both at 450°F (230°C) Grill: Not recommended Braise: 35 to 40 minutes Preserve: Keep in the garden until a hard freeze.