This week was the anniversary of the repeal of prohibition, and how perfect is it then, that I am bringing you this timely guide?
The North American Whiskey Guide from Behind the Bar: Real Bartenders’ Reviews of More Than 250 Whiskeys–Includes 30 Standout Cocktail Recipes by Chad Berkey and Jeremy LeBlanc is a fantastic book for someone who would like to learn more about the varieties of whiskeys out there, and how best to use them. The book is filled with whiskey reviews, blind taste test descriptions from several bartenders, information about the creation process and details about ages, price ranges and more.
I think that this is a great resource for someone that would like to take whiskey a step up in sophistication and enjoy some new and vintage cocktails. With the holidays just around the corner, this is certainly the perfect time of year to get your hands on a book like this – it comes out this week! At your New Year’s Eve party, why not try serving up a Winter Waltz, an Aero Whiskey Sour, or how about this wonderful cocktail – La Marquita!
- 1½ oz (45 ml) whiskey (we like to use Gentlemen Jack for this recipe)
- ½ oz (15 ml) red cranberry juice
- 1 tsp homemade rhubarb syrup*
- 2 tsp pomegranate seeds
- For the Syrup
- 2–3 small stalks rhubarb, chopped
- 1 cup (190 g) cane sugar
- 2 cups (470 ml) water
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ½ vanilla bean pod
- Syrup Instructions:
Combine ingredients in a small pot. Bring to a boil, and then reduce heat to a simmer. Simmer 5 to 7 minutes, then let cool completely. Strain ingredients. Syrup will keep well covered in fridge for 2 weeks.
- Cocktail Instructions:
In a shaker, combine a scoop of ice, whiskey, juice and syrup. Shake vigorously for a count of 15 seconds, strain and pour into a cocktail glass. In your glass, add seeds and stir for about 10 revolutions. Enjoy!
The North American Whiskey Guide from Behind the Bar: Real Bartenders’ Reviews of More Than 250 Whiskeys–Includes 30 Standout Cocktail Recipes by Chad Berkey and Jeremy LeBlanc
Hardcover: 192 pages
Publisher: Page Street Publishing (releases December 9, 2014)
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A complimentary copy of this cookbook was provided to me by the publisher for review purposes and for the giveaway. No other compensation was provided or requested for the writing of this review.