Homemade Liqueurs and Infused Spirits by Andrew Schloss begins with a nice overview of some terminology and definitions and then moves on the discuss flavoring agents and how these work with a person’s taste system. However, the majority of this book is recipes - and there is no shortage of them.
While it may seem odd to some people to infuse your own spirits, these recipes open up the possibilities for creating unique cocktails or desserts. For example, some of these spirits can be used over ice cream to create a simple but elegant dessert while a few of them served over ice would be dessert enough for someone like me. These can also be used to flavor white cake before icing or in puddings or icings. There’s also a section of savory recipes which could add elegance to parties or used in small quantities to flavor meats or salads.
In addition to using these in my own kitchen, I see the following potential uses:
1. Create a batch for a theme party.
2. Compliment one of your courses. Being a huge fan of desserts, I’ll cite the example of serving a praline liqueur with a pecan pie or similar dessert. The praline liqueur could also be used to flavor coffee that’s served with dessert.
3. Gifts. Who wouldn’t love to receive a homemade bottle of spirits around the holidays or for a special occasion?
Overall, I really enjoyed reading this book and can’t wait to try some of the recipes. This was a very unusual cookbook and one that I would keep on the shelf to experiment with over and over.
Note: I received a free advance review copy of this book from the publisher.
This book is available for preorder on Amazon. The book releases in paperback on November 5th.
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