Learn to master the proportions of a classic Martini or effortlessly put the finishing touches on a Moscow Mule with this essential guide to making classic cocktails.
With the guidance of master mixologist Nick Mautone, anyone can learn to create these classic cocktails at home.
With recipes taken from Raising the Bar (Artisan, 2004), this jam-packed cocktail handbook will teach readers liquor fundamentals, basic mixing techniques, how to prep certain drinks ahead of time, and what drinkware to use for each cocktail.
Within the pages are brunch staples like the Mimosa and Bloody Mary, but also cult favorites, including the Cosmopolitan and Margarita, and spirit-forward cocktails that never go out of style, like the Old Fashioned and Sazerac. With all these favorite recipes at their fingertips, home bartenders can rely on Classic Cocktails for foolproof, easy-to-make cocktails anytime.
Sangria was originally developed as a quick way to hide the flaws in weak, acidic, or simply poor wine. Since well-made wine is so abundant today, we do not need to drink sangria out of necessity; rather, we drink it for the taste. Sangria makes a great aperitif, is always welcome at a barbecue, and jazzes up any Sunday brunch.
Makes ten 5-ounce servings
1 lemon, sliced into ½-inch-thick rounds
1 lime, sliced into ½-inch-thick rounds
2 oranges, sliced into ½-inch-thick rounds
½ cup sugar
8 ounces triple sec, chilled
8 ounces brandy, chilled
8 ounces fresh orange juice (from 2 to 3 oranges), chilled
One 750-milliliter bottle dry red wine, chilled
Wineglasses and large pitcher or punch bowl
Place the fruit in the pitcher or punch bowl. Sprinkle the sugar on top and muddle the fruit (see page 11) to extract some of the juice. Add the triple sec and brandy and stir well to dissolve the sugar. Add the orange juice and wine. Let stand for 5 minutes before serving.
Chill all the ingredients and the pitcher or punch bowl for at least 30 minutes before preparing the sangria.
Excerpted from The Artisanal Kitchen: Classic Cocktails by Nick Mautone (Artisan Books). Copyright © 2021.