Refreshing, thirst-quenching, and nose ticklingly bubbly, the appeal of soda is easy to see. But if you don't feel like drinking high fructose corn syrup or artificial sweetener, what's a soda lover to do? Make your own, that's what.
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Michelle Palm, the mastermind behind the Jelly Shot Test Kitchen blog, is on a mission to elevate the jelled cocktail. Her newly released cocktail cookbook, Jelly Shot Test Kitchen reads like the Mr. Boston of jelly shots, with nearly every cocktail you can think of transformed in to a sweet and wobbly bite. These bright little shots are equal parts fun cocktail fodder and amateur molecular mixology.
The modern experience of punch is generally restricted to Jungle Juice or one of its cousins. But punch, as a class of mixed drink, is the parent through which we have come to know the cocktail, cobbler, flip, sling, frappe, and more. Enter to win David Wondrich's wonderful book on the history of punch here.
Author and ice cream enthusiast Adam Ried sees the milkshake as a blank canvas, a sweet and creamy medium to which all sorts of flavors and textures can be incorporated. In Ried's fabulous Thoroughly Modern Milkshakes he goes way beyond chocolate, vanilla, and strawberry with daring milkshake creations such as mocha-cardamom, raspberry-rose, and lemon-buttermilk.
Kazuo Uyeda, the author of Cocktail Techniques, has been bartending at some of Japan's finest bars since 1966. His latest book, Cocktail Techniques is a fascinating window into a style of bartending not often found on this side of the Pacific. Win a free copy after the jump.