Freezer Cocktails
'One of the best cookbooks of the summer season' Forbes
This ingenious collection of 75 cocktails made directly inside the bottle to store in the freezer means your drink is ready when you are.
There is a time and a place for meticulous home mixology. But more often than not, what we really want is a shortcut to our favourite cocktail that's at the ready whenever we want it. Pour. Sip. Simple!
Build your drinks in batches right in the spirit bottle, then keep them on call in the freezer for whenever the mood strikes. That means a perfectly chilled Negroni or a sweet and minty Mojito is always on hand, whether you're unwinding after a long day or hosting a few friends.
This creative collection of 75 ready-to-pour cocktails shows how to make freezer door versions of your favourites, from Margaritas and Manhattans to Cosmopolitans, Espresso Martinis and beyond.
These classic and new drinks include:
- Moscow Mule
- Coconut-Lime Daiquiri Colada
- Mai Tai
- Chocolate Negroni
- Mexican Old Fashioned
Organized by spirit, Freezer Cocktails also covers the science behind the simplicity, including how the freezing point of alcohol changes based on volume of water, juice and/or sweetener added, as well as how to use this information to craft your own recipes.
Praise for Freezer Cocktails
'Whether you're a casual cocktail maker or one with plenty of experience shaking, stirring and straining, you'll appreciate food and drink writer J. M. Hirsch's genius collection Freezer Cocktails' Forbes
'A range of original and rejiggered classics, formulated to hold in the cold but never freeze...A bottle of water frozen for four hours is an icicle; a bottle cocktail treated the same is a perfect drink' Washington Post
'This clever collection will appeal to anyone who wants the convenience of a cocktail in a can without sacrificing flavour' Publishers Weekly
J. M. Hirsch is a James Beard Award-winning food, drink and travel writer. He is editorial director of Christopher Kimball's Milk Street, a Boston-based food media company with a popular print magazine, award-winning cookbooks and public television and radio shows that reach millions of viewers and listeners. His previous cookbooks include Pour Me Another; Shake Strain Done; High Flavor, Low Labor; and Beating the Lunchbox Blues. He is the former national food editor for The Associated Press and lives in New Hampshire with his son, husband and two cats.
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