By Wendy Sweetser
500 Cocktails is a finished quantity that may encourage even the main reluctant host to play bartender. The distinctive recipes will advisor readers with precision, taking the guesswork out of changing beverages. With pointers on every little thing from getting ready the glasses to stirring, shaking, muddling, and pouring, 500 Cocktails will make sure good fortune each time.
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Additional info for 500 Cocktails: The Only Cocktail Compendium You'll Ever Need
Make time: 5 minutes | Drying time: 12–16 hours | Equipment required: dehydrator 2 cups cherry tomatoes Wash the tomatoes and pat dry. ¾ cup cold-pressed olive oil Place the whole tomatoes in a bowl with whole garlic cloves and thyme sprigs and cover with olive oil – you want the olive oil to cover the tomatoes entirely, add more if you need to. 2 sprigs thyme optional – 2 garlic cloves Place in the dehydrator for 12–16 hours at 115ºF. Serve immediately while warm or store in the refrigerator covered in the oil for up to 5–6 days.
Process in your food processor until finely ground; a little texture is ideal but no chunky bits. 1 tbsp chopped rosemary 1 tbsp lemon juice ¼ cup filtered water pinch sea salt (add to taste) optional – 1 tbsp coconut yogurt (see page 34) Place the rest of the ingredients together into the bowl with the zucchini and onions; mix together by hand. Spread batter out to approximately ¼-inch thick over 2 dehydrator sheets (see page 270 ). Place in the dehydrator at 115ºF for 12 hours. Take the bread out and flip onto a mesh sheet and dry for another 4–6 hours or until dry but still pliable.
Don't worry about needing special equipment like a fermenting crock or making massive batches. It only takes a few days to ferment small batches and you can use any AEG or mason jars you have around. Make time: 30 minutes | Fermenting time: 10–21 days | Equipment required: mandoline 2 heads cabbage Clean the area and equipment (including your hands) you are using thoroughly. You don’t want any extra bacteria to make its way in and ruin your kraut-making efforts. 2½ tbsp sea salt 10 juniper berries 1 large jar or crock Remove and discard any of the limp outer leaves of the cabbage.