Cookbook Review: Wild Drinks & Cocktails

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Wild Drinks and Cocktails

I’m back with my second cookbook review. Last time it was vegan party food with “Thug Kitchen Party Grub,” and this time it’s another thing I really enjoy, “Wild Drinks and Cocktails.” It is a book full of handcrafted squashes, shrubs, switchels, tonics and infusions to mix at home. It focuses on making handcrafted drinks using fresh, foraged ingredients.

Related: Read my review of “Thug Kitchen Party Grub.”

As the name and description imply, there are drinks for syrups, infused beverages, sangria, bases of other drinks both alcoholic and non, and an entire chapter devoted to soda recipes and fizzy drinks.

The range of recipes is incredible, from both the standpoint of ingredients to how long they take to prepare; one drink I made had to ferment for a month. Already a fan of infused vodka (see my instructions on how to infuse vodka) and recently getting into preparing fermented food and drink (think beermaking and canning), this book is calling my name. There are drinks appropriate for every season, so this is a book you can go to year round. Case in point are three drinks I’ve made:

  • Fire Cider: A vinegar tonic that includes horseradish, garlic, ginger, onions and chile peppers. This is full of flavor, but is said to ward off a cold or flu, relieve sinus congestion and warm up on a cold day. It is full of flavor but surprisingly easy drinking.
  • Haymaker’s Punch: Also known as a switchel, becoming the new hip drink. It is full of electrolytes and iron, this is a great drink after a workout or a hot day. It was easy to make with common ingredients and a nice alternative to kombucha. (There’s also a recipe for a Turmeric Switchel, another popular ingredient right now.)
  • Citrus Squash: Not the food, the squash is a base of mixed citrus that is like a concentrate. Add water for juice, add champagne for mimosa or do as I did and add wheat beer for a nice beer cocktails.
Wild drinks and cocktails fire cider | Kale and Ale

Fire cider, the real (healthy) deal.

Enter to win “Wild Drinks and Cocktails”

Enough about what I think of the book and what I’ve had from it. Now it’s your turn to see for yourself. The publishers Quatro Cooks (check out their blog for more great books and recipes) have been kind enough to provide a copy of the book to one lucky reader of Kale and Ale and a recipe from the book for all readers to try. What? I know!

Right below this is the Rafflecopter widget to enter to win a copy of “Wild Drinks and Cocktails” for yourself, and below that read the recipe for the Claret Cup. The giveaway is open worldwide to anyone 18 or older. The contest starts at midnight Wednesday, June 1, 2016, and runs until Tuesday, June 7, 2016, midnight central U.S. time. Winner will be picked at random via Rafflecopter.

a Rafflecopter giveaway

Claret Cup | Kale and Ale
Claret Cup
Print Recipe
“THE LEAVES AND FLOURES OF BORAGE PUT INTO WINE MAKE MEN AND women glad and merry and drive away all sadnesse, dulnesse and melancholy,” wrote sixteenth-century herbalist John Gerard. With its brilliant blue flowers and cucumber-like flavor, borage (Borago officinalis) has enhanced wine for centuries, even millennia. Roman and Celtic warriors drank borage-steeped wine for courage, while the Victorians used borage to garnish the claret cup, a popular punch made with red wine from Bordeaux plus various liqueurs, herbs, fruits, and spices. (Pimm’s Cup, which also traditionally includes borage, may have originated as a variation of the claret cup.) This is my version of a claret cup, and it’s inspired by recipes in historical cookbooks. The first delicious step involves creating a fragrant blend of lemon oil and sugar called oleo-saccharum, a classic technique for adding depth of flavor to punches.
Claret Cup | Kale and Ale
Claret Cup
Print Recipe
“THE LEAVES AND FLOURES OF BORAGE PUT INTO WINE MAKE MEN AND women glad and merry and drive away all sadnesse, dulnesse and melancholy,” wrote sixteenth-century herbalist John Gerard. With its brilliant blue flowers and cucumber-like flavor, borage (Borago officinalis) has enhanced wine for centuries, even millennia. Roman and Celtic warriors drank borage-steeped wine for courage, while the Victorians used borage to garnish the claret cup, a popular punch made with red wine from Bordeaux plus various liqueurs, herbs, fruits, and spices. (Pimm’s Cup, which also traditionally includes borage, may have originated as a variation of the claret cup.) This is my version of a claret cup, and it’s inspired by recipes in historical cookbooks. The first delicious step involves creating a fragrant blend of lemon oil and sugar called oleo-saccharum, a classic technique for adding depth of flavor to punches.
Ingredients
Servings:
Instructions
  1. Combine the lemon peels and sugar in a bowl. Using a muddler or the back of a wooden spoon, muddle the lemon peels and sugar until the peels start to release their oils. Let stand for 30 minutes.
  2. Combine the lemon peel and sugar mixture in a clean pitcher with the borage sprig, sherry, and red wine. Stir to combine. Cover and refrigerate for 1 hour. Strain through a fine-mesh strainer. Discard the solids.
  3. To serve, pour into ice-filled glasses and top with club soda. Garnish with borage flowers.
Recipe Notes

Makes 1/2 gallon drink

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