Market-Fresh Mixology: Cocktails for Every Season is written by award winning mixologist Bridget Albert with Mary Barranco. This book has been provided to me for an honest review and giveaway. Market-Fresh Mixology inspires readers to shop local farmers’ markets, use their own home garden ingredients and personal pantry items to make fresh, creative cocktails.
The book emphasizes the use of the freshest, seasonal ingredients. Some of these ingredients might seem a little unusual for cocktail use; zucchini, radish, beet, caviar, etc. But the book also includes a wide variety of more common cocktail fruit choices such as berries, watermelon, apricot, pear, etc. The recipes and ingredient choices reflect a “green” living movement that carries over into the cocktail and bartending genre.
Bridget Albert points to the Spiced Beet Cocktail as her favorite from the book. This spring cocktail is described as a sophisticated, balanced blend of bold, spicy flavors.
Spiced Beet Cocktail
1 beet (peeled & sliced)
Juice of 3 pressed Limes
2 bar spoons Brown Sugar
Pinch of Ground Ginger
1-1/2 ounce Silver Tequila
1/2 ounce Mezcal
1 ounce Fresh Sour
Beet Leaf Garnish
Add sliced beat, lime juice, brown sugar and ground ginger to sauté pan. Cover and simmer on medium heat for approximately 10 minutes, until beets are tender. Stir occasionally. Remove beets and allow liquid to cool.
Place tequila, mezcal, 2 ounces cooled liquid, fresh sour and ice to cocktail shaker. Shake to blend and chill. Strain into cocktail glass. Garnish with beet leaf.
Market-Fresh Mixology does have wide appeal with its creative use of fresh ingredients. However, not every recipe can be followed exactly by every home bartender. For instance, Carrot Chic calls for freshly juiced carrot juice using an electric juicer. Not everyone will have access to an electric juicer. Though not ideal for freshest use possible, bottled carrot juice is available at grocery stores so it is still possible to make Carrot Chic if the recipe interests you. By the way, it looks delicious and someone on her Facebook fan page commented that the Carrot Chic cocktail “was the hit of the party…”
Bridget’s book separates recipes by season and includes a list of the best fruits, vegetables and herbs for each season as inspiration. Allow her original drink recipes to inspire you to get more creative in the kitchen and behind the bar. Purchase Market-Fresh Mixology (Amazon Affiliate Link) or get in on the giveaway below!
Market-Fresh Mixology: Cocktails for Every Season Book Giveaway
Bridget Albert and Agate Publishing have generously provided The Intoxicologist with five books to share with readers. Since the book is about inspired and inspiring fresh cocktails, the giveaway will be based upon the same thing. Bridget outlines a few unusual ingredients as “Season’s Best” for spring:
artichoke, asparagus, beets, carrots, cucumbers, dandelion, greens, fiddlehead ferns, lettuce, morels, papaya, pea pods, radishes, rhubarb, spinach, strawberries, watercress, zucchini
Which of these spring season’s best ingredients would you find most intriguing in a cocktail and why? Leave your comments at the bottom of this post. Winners will be chosen from comments by random drawing.
I am excited to see which ingredients inspire you most and super excited to send a Market-Fresh Mixology book to 5 lucky readers! Thanks for participating! ~ Cheri
Leave your email address in the comment form. Email address will not be published, but it is the only way I have to contact winners. Contest is open from March 25 to March 30, 2014 midnight CST. Contest is only open to U.S. residents over the age of 21. International friends may enter and win, but the prize will be sent to a person of your choice with U.S. shipping address. See additional Giveaway Policy information.
Bridget Albert currently designs cocktails and trains bartenders throughout the Chicago area, while teaching at the Academy of Spirits & Fine Service on behalf of Southern Wine & Spirits of Illinois. She has appeared on the Food Network’s Iron Chef America among many other television programs. Follow Bridget’s fan page on Facebook and bookmark her website.
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All content ©2014 Cheri Loughlin, The Intoxicologist. All Rights Reserved. Chat with Cheri @Intoxicologist on Twitter and facebook.com/Intoxicologist or str8upcocktails@gmail.com
Review copy and copies for giveaway provided by representatives Agate Publishing, Inc.
Disclosure: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, all thoughts and opinions shared in this post are my honest personal opinions. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
I could go with the easy answer: Rhubarb. Because I love it and impatiently wait for the next rhubarb season when the current one is over but…I’ll go with something a little outside my comfort zone and say the fiddlehead ferns. I’ve not yet had the pleasure of trying them, though I’ve been dying to, and a cocktail might make the perfect introduction.
My wife is the gardener and produce expert, so I’ll play it safe and say strawberries. We made strawberry martinis last year that were quite good.
Hi Christina – I found a terrific article on Food52 about the Fiddlehead Fern. It doesn’t have a cocktail recipe, but it does have suggestions for proper identification, prep and other uses in food recipes. Link to it can be found here:
Cheers! Cheri
When I juice, I love to add carrots and I’ve often wondered how to combine juicing with spirits. Sounds like this would be an excellent book for me!
Hi Pete! I would love it if you would share your Strawberry Martini recipe. :)
Cheri
I read two of your articles this evening, both similar topics — fresh, interesting ingredients. The Drunken Botonist (now on my wish list) and now this book. Add me to the list of persons wanting it. I’d like to make my own balsamic vinegar and use it in a cocktail, suggestions?
Hi Karen. Balsamic vinegar is gaining ground in cocktails. I would suggest an aged balsamic reduction or a balsamic syrup.
For reduction: Place 2 cups balsamic in a small saucepan over medium low heat and cook until mixture is reduced by half (1 cup – about 30 minutes). Stir continuously! For thicker consistency (glaze) cook longer to reduce to 1/2 cup. Balsamic reduction takes on a sweeter taste, but you could add brown sugar if you like for some interest.
An easy Balsamic Syrup: Place equal parts balsamic and simple syrup in a saucepan over medium heat. Stir continuously until mixture just begins to simmer. Remove from heat. Allow mixture to cool before using.
Balsamic would work in some chocolate inspired cocktails, fresh strawberry, ginger beer, bourbon, etc… Play with it. I would love to hear what you come up with! Best of luck!
Hi Julie! I’ve only just begun to use carrots in cocktails. They add beautiful color for sure. Fresh tomato is excellent juiced for a fresh Bloody Mary martini or Bloody Mary long drink. Nothing beats fresh there! There are many ways to combine fresh juiced fruits and veggies with spirits. I’m sure this book would be a great starting point.
Love it! Currently have a beet cocktail on my cocktail menu! I’m a big fan of fresh cocktails, and my spring list will make. Good use of fresh herbs!
Rhubarb makes an excellent shrub, but the possibilities for asparagus (and then using it as a creative garnish) are intriguing!
I have used yellow tomatoes to great success with some grapefruit and violette liqueur and gin as a base
Why, watercress muddled in a gin cocktail (perhaps using our Old No. 176 “railroad” gin) with a garnish of fiddle head ferns. Move over cucumber…
Looks unique, inventive & refreshing…Cheers!
Hi Cheri, any news on the winners?!?
Hi Eric. All winners were notified the day the giveaway ended. Books were sent out as soon as winners sent their addresses. ~ Cheri