Download 365 Days of Cocktails: The Perfect Drink for Every Day of by Difford's Guide PDF

By Difford's Guide

Be encouraged three hundred and sixty five days a year

No days of the yr will ever be an identical again—with this booklet you could create a brand-new cocktail on a daily basis! We've traveled the globe and pulled jointly a compendium of quirky happenings, anniversaries, or even a few conventional occasions to elevate a pitcher to and toast. From our giant wisdom of the cocktail international we've paired on a daily basis with a suitable cocktail. have a good time Walt Whitman's birthday with a Grassy end, Groundhog Day with The Fog Cutter, and famous person Wars Day with a Darth Jäger. You'll be extra the merrier you did!

Difford's consultant was once validated in 2001 and is now famous because the world's cocktail specialist. With an exhaustive cocktails web site and the well known Difford's consultant Cocktails Encyclopedia, reflect on it the final demand cocktail fanatics all over.

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Extra info for 365 Days of Cocktails: The Perfect Drink for Every Day of the Year

Sample text

Serve immediately. Lemon Confit Lemon confit is made using an old technique for preserving lemons that originated in Morocco and is a favorite condiment of Ripert's-make a jar of it once and you can use it year-round. 6 lemons 1. Cut the lemons in quarters, but not all the way, and pack in kosher salt in a Kosher salt sterilized canning jar (a l-quart canning jar will hold all 6 lemons). 2. Refrigerate for at least 1 month, but preferably 3 months to a year. Remove a lemon whenever you need it, discard everything but the rind, rinse well, and mince finely for the sandwich.

Before serving, spread the softened butter evenly on the outsides of the sandwiches. Preheat a nonstick saute pan over medium-high heat. Add the sandwiches to the pan, Gruyere side down, and saute for 2 minutes. Turn them over and saute for 1 minute, or until nicely browned on the lobster side. 5. To serve, slice the croque monsieur on the diagonal, then on the diagonal again, making four triangles. Arrange the triangles on a plate. Repeat for the other three sandwiches. Serve immediately. Lemon Confit Lemon confit is made using an old technique for preserving lemons that originated in Morocco and is a favorite condiment of Ripert's-make a jar of it once and you can use it year-round.

1 lobster (11/2 pounds) 5 ounces Gruyere cheese 8 slices pain de mie (or goodquality white bread) 1 tablespoon lemon confit, rinsed well and finely minced (optional) 1 tablespoon chopped fresh chives 8 tablespoons (1 stick) unsalted butter, softened SERVES 4 1. To cook the lobster, bring a pot of salted water to a boil (the water should be well-seasoned but not salty). Kill the lobster by inserting a knife in the head, just behind the eyes, and cutting down between the eyes. Add the lobster to the water and simmer for 7 minutes.

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