Remember in February when I wrote a glowing review of Winter Cocktails ? Well, the awesome people at Quirk Books have done it again, publishing Summer Cocktails by Maria Del Mar Sacasa.
This book is every bit as good as it’s winter counterpart and it’s opened me up to a whole bunch of new ideas, as well as provided me with recipes for traditional favorites all in one place. Brian and I have been working our way through the margaritas, martinis and lemonade. I’m looking forward to making some of the shrubs (Blackberry-Basil! Strawberry-Rosemary!) later this summer and one of the sangria variations – there’s a red and a white – for Brian’s birthday later this month. Actually, I’m looking forward to trying most of the recipes in the book, but I’m trying to take things one recipe at a time.
I did made a batch of the dill, cucumber and black peppercorn (though I used mixed peppercorn) infused gin. In addition to looking great in the jar while infusing, the spice of the peppercorn is balanced by the cooling flavor of the cucumber, bringing our gin and tonic to a wider flavor profile. Infusing liquor is fun and I love the inspiration that Summer Cocktails provides.
As with the first book, the illustrations are lovely. The book also features several appetizer recipes at the end of the book, including fried chicken, buttermilk biscuits, sliders and breakfast tacos. The recipes don’t appeal to me quite as much as the ones in Winter Cocktails, but that’s personal preference for sure.
My favorite recipe so far is the Kentucky Mule, which is not unique to Summer Cocktails, but was new to me. Quirk Books was kind enough to allow me the opportunity to share the book’s recipe with you. In my opinion, the slices of fresh ginger make the drink and are totally not optional.
Quality ingredients are never more important than in recipes made with only a few of them. To make this mule from Kentucky, use your favorite bourbon, squeeze fresh citrus, and make a run to the market for ginger beer—its sharpness and fragrance make all the difference. For extra kick, slip in slices of fresh or candied ginger.
Ingredients
- Ice cubes
- 2 ounces bourbon
- Juice of 1 lime (or more to taste), plus lime wedge for garnish
- Ginger beer, chilled, to top
- Fresh ginger slices or candied ginger for garnish (optional)
Instructions
- Fill a highball glass with ice cubes. Pour in bourbon and lime juice and stir to combine. Top with ginger beer and garnish with lime wedge and fresh or candied ginger, if desired. Serve.
Notes
MULE-TY TALENTED (Variations)
1. Moscow Mule - Substitute 2 ounces vodka for the bourbon.
2. Sippy Cup - A mule is traditionally served in a copper mug. Though the clothes don’t make the man, this traditional vessel adds a historical note and keeps the drink chilled.
Recipe, notes and variations from Summer Cocktails by Maria Del Mar Sacasa. Reprinted with permission from Quirk Books.
Get the book: Summer Cocktails
Summer Cocktails was provided to me for review by Quirk Books. As always, my opinions are my own.
