New Book: "Shake, Stir, Pour: Fresh Homegrown Cocktails" by Katie Loeb

Ever tasted a Thai basil martini, rhubarb margarita, or preserved lemon vodka tonic and wondered, "How'd they do that?" With the recent revival of cocktail culture, virtually every city has craft cocktail bars or finer dining establishments with a creative "signature" cocktail list
SHAKE, STIR, POUR-FRESH HOMEGROWN COCKTAILS (Quarry Books, July 2012, $24.99 US/$27.99 CAN, spiral bound with color photos) is your complete guide to making infused liquors, cordials, bitters, and cocktails from fresh, delicious ingredients at home. Learn how to combine fresh produce and other botanicals with the liquor you have at home, and you'll never need to beg the bartender for the recipe again.

This guide is filled with dozens of delicious, unique recipes.

Inside you'll find:
- 50 unique cocktail recipes from an expert "garden-to-bar" mixologist;
- Step-by-step instructions and photos for all stages of the distilling and infusion process - never miss a detail or a finishing touch;
- Information on how to eliminate artificial flavorings and colorings, chemicals, or high-fructose corn syrup so that you are only drinking what you have chosen to pour into your glass; and
- Tips on how to make the most of your ingredients: enhancing flavor, color, and presentation.

Homemade cocktails mean you make whatever you like. Not a fan of lime? Make your gimlets from a lemon or grapefruit cordial. Have an abundance of berries from your garden or the local farmer's market? Preserve that fresh flavor in a shrub that will bring back a taste of summer on a frigid winter's night. Your creativity is limited only by what is available and what you have time to make.

SHAKE, STIR, POUR-FRESH HOMEGROWN COCKTAILS is for everyone who wants to recreate the delicious cocktails from their favorite restaurant or bar as well as those who want to be cocktail connoisseurs at home.

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About the Author
Katie Loeb is a trained sommelier, creator of craft cocktails, and author of numerous articles and recipes which have been published in Bon App?tit, Imbibe, Food & Wine, the Los Angeles Times, Philadelphia Magazine, Main Line Magazine, and Inside Magazine. She is has consulted for restaurant groups, liquor brands, and cocktail ingredient companies and has helped design the cocktail programs for several nationally renowned restaurants. She lives in Philadelphia, PA.


Start by making your own syrups:
- Simple syrup: an absolute staple and the base for unlimited concoctions
- Herbal syrups including Thai Basil Syrup, Mint Syrup, and Lavender Syrup
- Spice syrups, featuring Cinnamon Syrup, Ginger Syrup, and Orange Cardamom Syrup
- Fruit/vegetable syrups such as Rhubarb Syrup, Pear Syrup, and Celery Syrup
Make your own bar basics:
- Fresh Citrus Cordials like the Ruby Red Grapefruit-Lemongrass Cordial
- Classic garnishes, including real Cocktail Cherries and Cocktail Onions
- Classic mixers like Grenadine, Ginger Beer Concentrate, and Bloody Mary Mix
Make your own infusions:
- Base spirits including Cucumber, Lemon & Dill Gin and Jalape?o-Cilantro Vodka
- Limoncello: a homemade version of the Italian classic
- Bitters: a cocktail classic with new, unique flavor combinations


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SHAKE, STIR, POUR
Fresh Homegrown Cocktails
by Katie Loeb
Quarry Books
July 2012
Covred, spiral-bound
$24.99 US / $27.99 CAN
ISBN: 978-1-59253-797-6

ALSO AVAILABLE AS EBOOK WHEREVER EBOOKS ARE SOLD