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Mocktails, Punches, and Shrubs: Over 80 Nonalcoholic Drinks to Savor and Enjoy, by Vikas Khanna
Download PDF Mocktails, Punches, and Shrubs: Over 80 Nonalcoholic Drinks to Savor and Enjoy, by Vikas Khanna
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About the Author
Vikas Khanna is an award-winning, Michelin-starred Indian chef, restaurateur, food writer, filmmaker, humanitarian, and the host of the very successful TV show MasterChef India. Vikas Khanna is based in New York City.
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Product details
Hardcover: 176 pages
Publisher: DK (April 11, 2017)
Language: English
ISBN-10: 1465456988
ISBN-13: 978-1465456984
Product Dimensions:
7.9 x 0.8 x 9.5 inches
Shipping Weight: 1.7 pounds (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
26 customer reviews
Amazon Best Sellers Rank:
#91,963 in Books (See Top 100 in Books)
It is a great book for someone who loves making cocktails at home with out the alcohol. You do need a plethora of mixtures so, make sure it is something that you really want to make or you will have a bar full of tonics, tinctures and bitters.Overall, I love the book
These recipes are very intricate! Most of them require stovetop mixing. I'm going to give them to my dad in case he's up to the task but for me, I'm too lazy to cook my drinks.
Way too many ingredients that would be nearly impossible to find. Great concept but highly complex and difficult recipes that aren’t worth it.
perfect!! exactly what I was looking for
A pretty good place to start
There are a lot of recipes in this book, and almost all of them will require a trip to a specialty store; some would even require a raid on Martha Stewart's herb garden.Here are just a few of the unusual ingredients:For raspberry lemonade, other than the two obvious ingredients: fennel seeds.For vanilla and yogurt slush: a stalk of lemongrass.For mangosteen and lychee nectar, you guessed it: mangosteen juice and lychee juice.For lemon, lime and jasmine mist: jasmine "essence."For elderflower-mango shrub: elderflower "essence" or if unavailable, a bottled elderflower drink. Also cumin seeds, roasted and coarsely ground.For the drinks themselves, how about a Rocking Radish Booster?A Beet and Rhubarb Shrub?Pomegranate Lassi with Chili Powder?How about some Butter Tea with Fennel? No kidding, the recipe is half butter.Even a simple drink like Orange Cider with Cloves requires that you bake eight large oranges, and zest one of them.The recipe names and descriptions are written in outlined capital letters that are hard to read.Most of the recipes are illustrated; they have the dated, faded look of cookbook illustrations from the 50s and 60s.Kind of cool if you like the retro look.I love DK books! A wide variety of subjects is covered in these books. Each book is full of information presented in unique formats.Most of the them are a little off-the-wall, which makes the books all the more enjoyable, in my opinion. The information presented is accurate, interesting and informative.Although the recipes in this book, "Mocktails, Punches, and Shrubs" seem odd and unrealistic, the book is unusual and entertaining.Many people may be interested in actually making and drinking these concoctions.
Who says non-alcoholic drinks have to be boring. cleverly blending fruit and spice, the author whips up some tasty and unique concoctions. there is a fairly wide variety including smoothings, shrubs, teas and riffs on classics like the mint julep and bloody mary. The book is handsome with a gorgeous photograph on on side and the recipe on the other. The pages the recipes are printed on are colored and the print is not especially large. If you have vision issues some of them are hard to read. I tried three recipes thus far. The first was the blood orange and tamarind agua fresca. I love Indian food and am a fan of tamarind paste. this concoction involves making a cinnamon molasses to mix with blood orange juice and tamarind. I thought it was good, rich and nuanced but no one else in my circle was a fan. If you like bubble tea, try the Pearl Shots. Essentially you mix tapioca cooked in sugar water with acai or cranberry juice, rice milk and sugar. It was better than the ones you get out. Finally I made the Chinese Five Spice Chai. You can make the spice blend and store it if you desire. It is a simple process, Simply toast the spices, cool and grind. It stores for up to two months. The tea is made by boiling the spices in water, adding tea leaves, steeping and straining.Most of the ingredients needed are readily available. There is much use of fruit, tropical and otherwise., spices and edible flowers there are some ingredients, sugar cane juice,mangosteen juice, elderfloweressence, are available online. The recipes can get costly and depending on availability may relegate this book to special occasions only. virtually all of them contain sugar or other sweetened. Experiment to taste. With sweet fruit the sugar can be cut back if not eliminated. I wish there were substitutions, ie. swapping canned sugar cane juice for fresh sugar cane juice really doesn't count. But I see no reason why peaches couldn't be instead of mangoes or regular oranges instead of blood oranges. But whether you follow his recipes or not, this book inspires creativity especially with spices. It is an attractive and fun book that involve no fussy or difficult techniques.
Before I got into the book, I assumed it would be about non-alcoholic drinks that you serve in a bar such as a virgin mary or Shirley Temple.But it's much more than that. It's about using fruit to create interesting drinks that you can serve at a BBQ or pool party or something like that.In my varied past I used to be a bartender/bouncer depending on how busy we were and if the barmaid showed up or not.I also went to one of those bartending institutes and comleted their course in order to efficiently know and mix a drink without having to look it up.This book has combinations that were never mentioned or really even thought of.If you come from a bartending background you will be able to imagine what type of liquor to inject into the recipe to make it a real alcoholic drink for your customers at a sea side bar.I highly recommend this book if you want to spice up your offerings and increase your tips by providing a relaxing and different taste experience for your customers.
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