Bay Of Bengal From The One Bottle Cocktail Food

The classic Tequila Cocktail was created in 1949 to satisfy the jet setting crowd, who had their first tastes of the agave spirit during trips to Mexico, which at the time was an exotic and popular travel destination. This cocktail is a new twist on that old favorite, minimizing the lime, but adding the fragrant, lovely Cointreau.

Provided by lindseys_susanblond

Categories     < 15 Mins

Time 2m

Yield 1 serving(s)

Number Of Ingredients 3

• Ingredients

Nutrition Facts :

Reprinted with permission from The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit by Maggie Hoffman, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Photography copyright: Kelly Puleio © 2018 ---------- Portland- and San Francisco-based bartender Kate Bolton has the touch for subtle, delicate drinks that go wonderfully with food. This spin on the gimlet is no exception: shaking shaved fennel and muddled arugula into the drink gives it an anise-and-pepper flavor that's ideal for serving with seafood or light pasta dishes.

Provided by Maggie Hoffman

Categories     Beverages

Time 5m

Yield 1 drink

Number Of Ingredients 8

• Ingredients

Nutrition Facts : Calories 229.8, Fat 0.5, Sodium 124.6, Carbohydrate 19.2, Fiber 7.4, Sugar 0.5, Protein 3.1

Reprinted with permission from The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit by Maggie Hoffman, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Photography copyright: Kelly Puleio © 2018 ------ Coconut and gin have a strange but undeniable affinity: the richness of the former craves the freshness of the latter. And while time-intensive infusions and syrups are often required to give a drink some spice, this concoction from Collin Nicholas of Bellota in San Francisco gets its alluringly complex flavor profile from the simple addition of ground curry powder, a packaged blend that often includes warming spices like turmeric, cumin, cinnamon, and ginger. All you have to do is spoon the spice mix in and shake well to get a little foam going, then serve over a big ice cube. This drink is also fantastic with floral pisco or herb-tinged blanco tequila. Note that you shouldn't be using sweetened Coco López or regular coconut milk here. Look for thick, rich, unsweetened coconut cream in the Asian foods aisle of your supermarket; it's available in both canned and boxed versions.

Provided by Maggie Hoffman

Categories     Beverages

Time 5m

Yield 1 drink

Number Of Ingredients 8

• Ingredients

Nutrition Facts : Calories 136.4, Fat 0.2, Sodium 56.3, Carbohydrate 1.9, Fiber 0.4, Sugar 0.6, Protein 3.8

"Reprinted with permission from The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit by Maggie Hoffman, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House." Photography copyright: Kelly Puleio © 2018 --------- I love fancy Italian vermouths like Carpano Antica Formula for the velvety texture and complex flavor they add to cocktails. But this drink offers similar rich bass notes and a touch of earthy sweetness thanks to an unexpected combination-beet juice and a few drops of vanilla extract. Created by Chris Morris of Ready Room in Houston, this fizzy, shaken aperitif doesn't end up tasting vegetal or particularly savory. Instead, the beets deepen the berry flavor (and hue) of the mix of pomegranate soda, lemon juice, and gin. You certainly can juice your own beets for this, but it also works wonderfully with a high-quality bottled juice like Love Beets. Since it's not served over ice, it's really worth chilling the glass to help this drink stay cool.

Provided by Maggie Hoffman

Categories     Beverages

Time 5m

Yield 1 drink

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 135.2, Fat 0.1, Sodium 55.9, Carbohydrate 1.4, Sugar 0.7, Protein 3.6

Reprinted with permission from The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit by Maggie Hoffman, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Photography copyright: Kelly Puleio © 2018 ----- Frank Cisneros says this is probably the most popular cocktail he's ever made; it was on the menu at Gin Palace in New York's East Village for years. Upon first taste, you'll see why it was such a crowd-pleaser. It's a sunny, warming drink, thanks to pineapple's heady tropical flavor and a spicy cinnamon simple syrup, all perked up with grapefruit, lime, and piney gin. -- There's no need to get out a juicer for this; just muddle a 2- to 3-inch chunk of fresh pineapple and strain through a fine-mesh strainer into your measuring cup or jigger. This drink would be totally at home at a tiki party; you can multiply the recipe (and make fresh pineapple juice by whirring chopped fruit in your blender, then straining), but don't try to shake more than two drinks at a time.

Provided by Maggie Hoffman

Categories     Beverages

Time 5m

Yield 1 drink

Number Of Ingredients 8

• Ingredients

Nutrition Facts : Calories 938.7, Sodium 10.9, Carbohydrate 203.8, Fiber 0.1, Sugar 202, Protein 0.1