In my latest post over at FineCooking.com, I review and share a recipe from the new book Edible Cocktails by my pal Natalie Bovis, aka The Liquid Muse.
The book doesn't merely call for fresh juices and herbs, it instructs readers on how to use fresh ingredients to make jams, jellies, syrups, infusions, liqueurs, and other mixers, and then use them in fresh-forward cocktails.
Most drink recipes in the book include sub-recipes for homemade ingredients from items found in the garden or farmer's market. To crafty Fine Cooking readers with experience making all sorts of preserves the book will guide with recipes in which to use them, and for cooking-challenged mixologists (self included) the book is full of ideas on how to turn all those fresh fruits and herbs into drinkable liquid ingredients. I think it's the best garden-to-glass cocktail book out there and I'm looking forward to working my way through all the drinks.
The book looks awesome. For now, I have posted a recipe from the book for the Brazilian Breakfast, which was created by Jacob Briars. It's a take on Salvatore Calabrese's Breakfast Martini, but made with cachaca.
You'll have to check out FineCooking.com for the recipe.