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.
Get the book: Summer Cocktails
Summer Cocktails was provided to me for review by Quirk Books. As always, my opinions are my own.