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Headline Publishing Group Hardback English
Botanical Bar
50 Intoxicating Ingredients and Bespoke Cocktails
By Esther Clark
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A collection of 50 fragrant, floral, fruity and herbal cocktail recipes. From anise to yuzu, the natural world provides an astonishing variety of flavours. Created with the Royal Botanic Gardens, Kew, The Botanical Bar is an eclectic exploration of 50 seasonal ingredients and the cocktails they inspire. Mix your own aromatic blends including new twists, old favourites and refreshing non-alcoholic options - from bay negroni and walnut martini to ginger and honey switchel and muscat grape crush. Recipes include: - Sake and lychee martini - Pineapple tepache - Grapefruit and basil leaf paloma - Mango margarita - Cherry amaretto sour - Muscat grape crush - Tamarind whisky sour - Turmeric gold rush - Horseradish tomatini - Cardamom espresso martini
A collection of 50 fragrant, floral, fruity and herbal cocktail recipes.
From anise to yuzu, the natural world provides an astonishing variety of flavours. Created with the Royal Botanic Gardens, Kew, The Botanical Bar is an eclectic exploration of 50 seasonal ingredients and the cocktails they inspire. Mix your own aromatic blends including new twists, old favourites and refreshing non-alcoholic options - from bay negroni and walnut martini to ginger and honey switchel and muscat grape crush.
Recipes include:
- Sake and lychee martini
- Pineapple tepache
- Grapefruit and basil leaf paloma
- Mango margarita
- Cherry amaretto sour
- Muscat grape crush
- Tamarind whisky sour
- Turmeric gold rush
- Horseradish tomatini
- Cardamom espresso martini