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New Tipsy Texan Cocktail Book

New Tipsy Texan Cocktail Book

Author David Alan has published a book all about cocktails from the Lone Star State

A new cookbook has been published celebrating cocktails from the Lone Star State, Houston Culturemap reports. The book is called Tipsy Texan: Spirits and Cocktails from the Lone Star State. The book by David Alan, known as the Tipsy Texan, writes about cocktail history, locally inspired recipes, and vignettes of Texas spirits pioneers.

The book describes the flavors of southern and southwestern cuisine as well as the local cocktail culture. Alan discusses the vibe of Texas bars, which he refers to as a “yee-haw spirit.” He argues that a good cocktail bar is about diversity and in-season ingredients, which people need to embrace.

Alan started his career with cocktails with his blog, the Tipsy Texan. He then started a cocktail education program, Tipsy Tech, along with Lara Nixon. The book deal is a result of a chance meeting with a publish that arose when Alan was attending a bar event.

The book aims to be a staple for home bars. In addition to cocktail recipes, the book is filled with technical information about everything from tools to garnishes. The recipes range from classics to Alan’s own recipes.


Wednesday, July 31st at 7PM

Professional Bartender
& Restaurant Specialist
DAVID ALAN

Speaking and Signing
Tipsy Texan

This event is co-sponsored
by our good friends
at

Tipsy Texan is a snapshot of the current Texas cocktail and spirit culture. Meet the bartenders who ushered in the Texas cocktail revival, and see the places where they ply their trade. Read about the distillers who have put Texas on the national craft distilling map, and all the wonderful cocktails that Texas bartenders (and bar patrons!) have devised in which to use these homegrown spirits. Join us on a tour of the gardens and farmers' markets that give Texans an incredible year-round assortment of fruits and vegetables, ripe for the picking—and ripe for the drinking.

The book's recipes are organized by the way people drink: Big & Boozy drinks for when hearty, spirit-forward cocktails are the order Light, Bright & Refreshing cocktails that will get you through those long, hot Texas summers and Sweet, Creamy, and Desserty cocktails that will satisfy the sweet tooth. A section on techniques will reveal tricks of the trade, with each recipe accompanied by ingredient notes for anything out of the ordinary or that must be house-made.

Recipes include the author's own creations, as well as classic cocktails with local and regional twists, such as the Old Austin, a Texas update on the Old Fashioned, sweetened with toasted pecan syrup. The Peach Tom Collins is a simple variation on the classic that tastes like Hill Country in a glass. As the summer recedes and the trees begin to bear fall fruits, the Harvest Punch showcases local rum, seasonal spices, and fresh pressed apple cider. Winter may come and go in the blink of an eye, at least in the state's southernmost parts, but there's at least enough time for a bowl of Absinthe Eggnog or a Golden Sleigh, an eggnog variation on the old Golden Cadillac. Succulent red grapefruits—the crown jewels of Texas's indigenous cocktail ingredients from the Rio Grande valley—figure prominently here.

David Alan is a professional bartender and restaurant specialist who has spent more than 15 years in the industry. In 2007, David launched Tipsy Texan, becoming an early and outspoken voice for Texas's emerging craft cocktail and spirits scene. Since then he has worked on a number of bar openings, including the James Beard Award-nominated Esquire Tavern in San Antonio. David is a charter officer of the Central Texas chapter of the United States Bartenders Guild, a regular contributor to Edible Austin, and the founder of Tipsy Tech, a mixology course for enthusiasts and professionals. He has judged, organized, competed in, and won numerous cocktail competitions. David is a third-generation Texan and a graduate of the University of Texas. He lives in his hometown of Austin with his partner, Joe, Agnes the cat, and his dog/mascot, Jigger.

In order to have anything signed at a BookPeople event, a copy of the event book must be purchased from BookPeople. If you purchase your book from BookPeople in advance of the event, please save your receipt and present it at the event.

Thank you for supporting David Alan and your local independent bookstore!


New Tipsy Texan Cocktail Book - Recipes

Tipsy Texan

Spirits and Cocktails from the Lone Star State

Description

A Texas bartending authority takes you on a tipsy tour of the best cocktails, bars, and distilleries of the Lone Star state.

&ldquoDavid Alan is the epitome of Oscar Wilde&rsquos good advice: &lsquoBe yourself everyone else is already taken.&rsquo You can&rsquot get more &lsquoyourself&rsquo than David, known far and wide for his unique, creative, and delightful Tipsy Texan handcrafted cocktails. And now, thanks to his truly delicious book, we can all mix up our own tastes of David&rsquos Texas&mdashfrom Austin loquats to Hill Country peaches, blended with the state&rsquos finest artisan liquors. Cheers!&rdquo
&mdashJim Hightower, author, nationally syndicated columnist, radio commentator, and editor of the Hightower Lowdown

&ldquoDon&rsquot let the Tipsy Texan&rsquos clever nickname fool you: Here&rsquos a man who seriously understands the art and the lore of the cocktail. Long at the forefront of Texas mixology, David Alan has created a delightful new book that outlines all that&rsquos needed to make cocktails like a pro. His unique ability to dream up delicious takes on classic cocktails will inspire you. From &lsquolight and refreshing&rsquo to &lsquobig and boozy,&rsquo David delivers a cocktail for every taste and occasion. David may be a hardcore Texan, but his irresistible cocktails are certain to have universal appeal.&rdquo
&mdashRebecca Rather, Texas chef and author of The Pastry Queen , The Pastry Queen  Christmas , and Pastry Queen Parties
Tipsy Texan is a snapshot of the current Texas cocktail and spirit culture. Meet the bartenders who ushered in the Texas cocktail revival, and see the places where they ply their trade. Read about the distillers who have put Texas on the national craft distilling map, and all the wonderful cocktails that Texas bartenders (and bar patrons!) have devised in which to use these homegrown spirits. Join us on a tour of the gardens and farmers' markets that give Texans an incredible year-round assortment of fruits and vegetables, ripe for the picking&mdashand ripe for the drinking.

The book's recipes are organized by the way people drink: Big & Boozy drinks for when hearty, spirit-forward cocktails are the order Light, Bright & Refreshing cocktails that will get you through those long, hot Texas summers and Sweet, Creamy, and Desserty cocktails that will satisfy the sweet tooth. A section on techniques will reveal tricks of the trade, with each recipe accompanied by ingredient notes for anything out of the ordinary or that must be house-made.

Recipes include the author's own creations, as well as classic cocktails with local and regional twists, such as the Old Austin, a Texas update on the Old Fashioned, sweetened with toasted pecan syrup. The Peach Tom Collins is a simple variation on the classic that tastes like Hill Country in a glass. As the summer recedes and the trees begin to bear fall fruits, the Harvest Punch showcases local rum, seasonal spices, and fresh pressed apple cider. Winter may come and go in the blink of an eye, at least in the state's southernmost parts, but there's at least enough time for a bowl of Absinthe Eggnog or a Golden Sleigh, an eggnog variation on the old Golden Cadillac. Succulent red grapefruits&mdashthe crown jewels of Texas's indigenous cocktail ingredients from the Rio Grande valley&mdashfigure prominently here.

Andrews McMeel Publishing, 9781449424206, 208pp.

Publication Date: June 11, 2013

About the Author

David Alan is a professional bartender and restaurant specialist who has spent more than 15 years in the industry. In 2007, David launched Tipsy Texan, becoming an early and outspoken voice for Texas's emerging craft cocktail and spirits scene. Since then he has worked on a number of bar openings, including the James Beard Award-nominated Esquire Tavern in San Antonio. David is a charter officer of the Central Texas chapter of the United States Bartenders Guild, a regular contributor to Edible Austin, and the founder of Tipsy Tech, a mixology course for enthusiasts and professionals. He has judged, organized, competed in, and won numerous cocktail competitions.

David is a third-generation Texan and a graduate of the University of Texas. He lives in his hometown of Austin with his partner, Joe, Agnes the cat, and his dog/mascot, Jigger. He has served coffee and cocktails at venues as diverse as the Governor's Mansion and University of Texas tailgate parties, in barns and ballrooms, from Big D to Big Bend. 


Best for Beginners: The Drunken Botanist

The New York Times-bestselling book “The Drunken Botanist” is a manual to the botany of booze. In it, author Amy Stewart explores the herbs, flowers, fruits and trees that make up our favorite spirits and liqueurs—from the grain of rice from which sake is born to the agave that turns into tequila.

For those wondering where your booze comes from, “The Drunken Botanist” explains how spirits are made, from grain to glass, raw material to final spirit. Stewart tackles distilling methods, going into gardening, botany, economy and even crop practices. It’s part biology, part history and part mixology: She weaves readers through each spirit with an easy, humorous writing style, breaking up stories with simple and accessible cocktail recipes.


Tipsy Texan: Spirits and Cocktails from the Lone Star State

A Texas bartending authority takes you on a tipsy tour of the best cocktails, bars, and distilleries of the Lone Star state.

“David Alan is the epitome of Oscar Wilde’s good advice: ‘Be yourself everyone else is already taken.’ You can’t get more ‘yourself’ than David, known far and wide for his unique, creative, and delightful Tipsy Texan handcrafted cocktails. And now, t A Texas bartending authority takes you on a tipsy tour of the best cocktails, bars, and distilleries of the Lone Star state.

“David Alan is the epitome of Oscar Wilde’s good advice: ‘Be yourself everyone else is already taken.’ You can’t get more ‘yourself’ than David, known far and wide for his unique, creative, and delightful Tipsy Texan handcrafted cocktails. And now, thanks to his truly delicious book, we can all mix up our own tastes of David’s Texas—from Austin loquats to Hill Country peaches, blended with the state’s finest artisan liquors. Cheers!”
—Jim Hightower, author, nationally syndicated columnist, radio commentator, and editor of the Hightower Lowdown

“Don’t let the Tipsy Texan’s clever nickname fool you: Here’s a man who seriously understands the art and the lore of the cocktail. Long at the forefront of Texas mixology, David Alan has created a delightful new book that outlines all that’s needed to make cocktails like a pro. His unique ability to dream up delicious takes on classic cocktails will inspire you. From ‘light and refreshing’ to ‘big and boozy,’ David delivers a cocktail for every taste and occasion. David may be a hardcore Texan, but his irresistible cocktails are certain to have universal appeal.”
—Rebecca Rather, Texas chef and author of The Pastry Queen, The Pastry Queen Christmas, and Pastry Queen Parties
Tipsy Texan is a snapshot of the current Texas cocktail and spirit culture. Meet the bartenders who ushered in the Texas cocktail revival, and see the places where they ply their trade. Read about the distillers who have put Texas on the national craft distilling map, and all the wonderful cocktails that Texas bartenders (and bar patrons!) have devised in which to use these homegrown spirits. Join us on a tour of the gardens and farmers' markets that give Texans an incredible year-round assortment of fruits and vegetables, ripe for the picking—and ripe for the drinking.

The book's recipes are organized by the way people drink: Big & Boozy drinks for when hearty, spirit-forward cocktails are the order Light, Bright & Refreshing cocktails that will get you through those long, hot Texas summers and Sweet, Creamy, and Desserty cocktails that will satisfy the sweet tooth. A section on techniques will reveal tricks of the trade, with each recipe accompanied by ingredient notes for anything out of the ordinary or that must be house-made.

Recipes include the author's own creations, as well as classic cocktails with local and regional twists, such as the Old Austin, a Texas update on the Old Fashioned, sweetened with toasted pecan syrup. The Peach Tom Collins is a simple variation on the classic that tastes like Hill Country in a glass. As the summer recedes and the trees begin to bear fall fruits, the Harvest Punch showcases local rum, seasonal spices, and fresh pressed apple cider. Winter may come and go in the blink of an eye, at least in the state's southernmost parts, but there's at least enough time for a bowl of Absinthe Eggnog or a Golden Sleigh, an eggnog variation on the old Golden Cadillac. Succulent red grapefruits—the crown jewels of Texas's indigenous cocktail ingredients from the Rio Grande valley—figure prominently here. . more


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About the Author

David Alan is a professional bartender and restaurant specialist who has spent more than 15 years in the industry. In 2007, David launched Tipsy Texan, becoming an early and outspoken voice for Texas's emerging craft cocktail and spirits scene. Since then he has worked on a number of bar openings, including the James Beard Award-nominated Esquire Tavern in San Antonio. David is a charter officer of the Central Texas chapter of the United States Bartenders Guild, a regular contributor to Edible Austin, and the founder of Tipsy Tech, a mixology course for enthusiasts and professionals. He has judged, organized, competed in, and won numerous cocktail competitions.

David is a third-generation Texan and a graduate of the University of Texas. He lives in his hometown of Austin with his partner, Joe, Agnes the cat, and his dog/mascot, Jigger. He has served coffee and cocktails at venues as diverse as the Governor's Mansion and University of Texas tailgate parties, in barns and ballrooms, from Big D to Big Bend.  --This text refers to the hardcover edition.


Tipsy Texan: Spirits and Cocktails from the Lone Star State

“Don’t let the Tipsy Texan’s clever nickname fool you: Here’s a man who seriously understands the art and the lore of the cocktail. Long at the forefront of Texas mixology, David Alan has created a delightful new book that outlines all that’s needed to make cocktails like a pro. His unique ability to dream up delicious takes on classic cocktails will inspire you. From ‘light and refreshing’ to ‘big and boozy,’ David delivers a cocktail for every taste and occasion. David may be a hardcore Texan, but his irresistible cocktails are certain to have universal appeal.”
—Rebecca Rather, Texas chef and author of The Pastry Queen, The Pastry Queen Christmas, and Pastry Queen Parties

Tipsy Texan is a snapshot of the current Texas cocktail and spirit culture. Meet the bartenders who ushered in the Texas cocktail revival, and see the places where they ply their trade. Read about the distillers who have put Texas on the national craft distilling map, and all the wonderful cocktails that Texas bartenders (and bar patrons!) have devised in which to use these homegrown spirits. Join us on a tour of the gardens and farmers' markets that give Texans an incredible year-round assortment of fruits and vegetables, ripe for the picking—and ripe for the drinking.

The book's recipes are organized by the way people drink: Big & Boozy drinks for when hearty, spirit-forward cocktails are the order Light, Bright & Refreshing cocktails that will get you through those long, hot Texas summers and Sweet, Creamy, and Desserty cocktails that will satisfy the sweet tooth.

A section on techniques will reveal tricks of the trade, with each recipe accompanied by ingredient notes for anything out of the ordinary or that must be house-made.

Recipes include the author's own creations, as well as classic cocktails with local and regional twists, such as the Old Austin, a Texas update on the Old Fashioned, sweetened with toasted pecan syrup. The Peach Tom Collins is a simple variation on the classic that tastes like Hill Country in a glass. As the summer recedes and the trees begin to bear fall fruits, the Harvest Punch showcases local rum, seasonal spices, and fresh pressed apple cider. Winter may come and go in the blink of an eye, at least in the state's southernmost parts, but there's at least enough time for a bowl of Absinthe Eggnog or a Golden Sleigh, an eggnog variation on the old Golden Cadillac. Succulent red grapefruits—the crown jewels of Texas's indigenous cocktail ingredients from the Rio Grande valley—figure prominently here.

Forlag: Andrews McMeel Publishing
Udgivet: 2013-06-11
ISBN: 9781449441418


Puff Puff Pass

I t may come as a surprise to some armchair mixologists that there is more to Japanese drink than the sake and lager beers that are exported to the United States. And the Japanese whiskeys, which have become so popular in recent years that the oldest and most prestigious marques are in perennial shortage. But there is another spirit that, while still obscure, is starting to make its way onto American back bars and menus. Shochu originates from the island of Kyushu and is distilled from rice, barley, or sweet potato. One of the hallmarks of the spirit is its low proof whereas most spirits familiar to Americans are distilled more than once, clocking in at around eighty proof, shochu traditionally gets a single distillation and is often cut with local water to the distiller’s taste.

At Austin’s Kemuri, the izakaya-meets-roadhouse concept from the Ramen Tatsu-ya family, bar manager Michael Phillips has focused his attention on designing cocktails that highlight traditional Japanese ingredients, including a variety of shochus. To that end, he’s come up with the Puff Puff Pass, a punch whose ingredients will change throughout the year. For this iteration, the base is a traditionally produced sweet potato shochu that has been fermented in a porcelain pot and passed once through a wooden pot still. The shochu is fortified with Caribbean rum and falernum, the lime-and-clove liqueur. Fresh grapefruit and lime juice are added to the mixture, which is then sweetened with a house-made pecan liqueur crafted in the style of orgeat, the almond cordial popular in France. Taking a cue from the tiki playbook, the bar serves the drink in a puffer fish chalice, but don’t let the whimsical vessel fool you—this punch packs a punch.


Served in fishbowl type cup, and topped with a mini bottle of Svedka Orange Cream Pop, this classic vanilla-citrus combo satisfies the child in all of us. The Orange Dreamsicle Cocktail is perfect for lazy days spent lounging in the pool with its large portion, there won’t be much need to leave the water.

1 oz. (30 ml) Triple Sec1 oz. (30 ml) Pinnacle Whipped Vodka1 oz. (30 ml) Grenadine5 oz. (150 ml) Rockstar Boom Whipped OrangeMini Bottle Svedka Orange Cream PopOrange slicesWhipped cream


TIPSY NERD COCKTAILS

For each episode of Tipsy Nerds Book Club Podcast, we recreate a cocktail from the book we’re reading that week—or create one inspired by the story. Come back to this page often to check out our latest creations. Better yet, make sure you sign up for the Tipsy Nerds newsletter (hit the “Join the Club” button), and you’ll receive the recipes with photos in your inbox.

Our take on the reviving cordial used by the Valar and Elves of Middle Earth.

Middle Earth Miruvor

The Fellowship of the Ring by J. R. R. Tolkien

“`Give them this,’ said Gandalf, searching in his pack and drawing out a leathern flask. `Just a mouthful each – for all of us. It is very precious. It is miruvor, the cordial of Imladris. Elrond gave it to me at our parting. Pass it round!’

As soon as Frodo had swallowed a little of the warm and fragrant liquor he felt a new strength of heart, and the heavy drowsiness left his limbs. The others also revived and found fresh hope and vigor. But the snow did not relent.”

We hope you will also feel renewed and hopeful after drinking this cocktail! Or at least tipsy.

1.5 oz vodka
1 grapefruits
1 tsp elderflower cordial
Ice cubes
Sparkling water
1 sprig of thyme

Pour 1.5 oz of vodka into a glass. Squeeze juice from the grapefruit into the vodka. Add elderflower cordial and ice cubes. Top with sparkling water and garnish with a sprig of thyme.

Plagues, pestilence, and Wassail. Oh my! We’re calling this warm, festive concoction the Doomsday Wassail.

Doomsday Wassail

Doomsday Book by Connie Willis

This is a recipe to share with your friends at your next holiday plague party. Grab a glass, a plague doctor’s mask, and something to lance Buboes with and enjoy. (Don’t forget the antibiotics!)

Boil the water, honey, cloves, and cinnamon for five minutes. Remove from head and add lemons. Let sit for ten minutes. Add the wine and heat until steaming but not boiling. Serve hot with a side of doxycycline!

No false reality here. This drink is as loaded with marshmallow goodness as it appears. Drink with caution and prepare for that sugar buzz!

Mockup Marshmallow-tini

Marshmallows, a short story by D.A. Xiaolin Spires

We couldn’t read a story called “Marshmallows” without creating a marshmallow-flavored drink! Grab your marshmallow fluff and a blowtorch. This is a beautiful, delicious and festive holiday drink!

INGREDIENTS:

2 oz vanilla or marshmallow vodka

1-2 oz Torani toasted marshmallow syrup (to taste—more for a sweeter drink)

1 oz heavy cream (or coconut or almond cream for vegan or non-dairy version)

Dark Chocolate syrup for garnish (optional)

Marshmallow Fluff for garnish

Toasted Marshmallow for garnish

Drizzle a martini glass with dark chocolate syrup or marshmallow fluff or melted marshmallow. Dip the rim of the glass into marshmallow fluff. If wanted, use a small chef's blowtorch to toast the fluff on the rim—carefully!

Pour creme de cacao, vodka, Torani syrup and heavy cream into a bar shaker full of ice. Shake it well for about 30 seconds. Strain into the prepared glass and enjoy!

Clone Club Martini

Orphan Black (The Next Chapter) with guest host, writer Heli Kennedy.

INGREDIENTS:

1/2 Black Raspberry Liqueur

Optional: Black Food Coloring (for effect!)

Shake vodka & liqueurs in a cocktail shaker filled with ice. Strain into chilled cocktail glass & garnish with a lemon twist. If you have food coloring available, use either a few drops of black OR 2 drops blue, 2 drops of red and 1 drop of green (put the food coloring in while shaking).

A spooky concoction we’re calling “Pilcher’s Face” ——for obvious and disgusting reasons!

Pilcher’s Face

The Silence of the Lambs by Thomas Harris.

Poor Pilcher. We all knew he was doomed, but what a way to go out. And what a plot twist! Enjoy this blood red drink in honor of those who fell at the hands of our favorite anti-hero and brutal cannibal, Hannibal Lecter.

The General Organa cocktail from Tipsy Nerds Book Club podcast, Season 2.

The General Organa

This cocktail is beautiful, sweet and packs a punch—just like our favorite fictional general! A great drink to serve for the holidays or at your next Star Wars party.

Shake all ingredients (except the ice and cherries) together with ice for 20-30 seconds.

Rub orange peel around the rim of the glass.

Add ice sphere to the glass and strain the cocktail into the glass.

Add one cherry to the drink and put two on a cocktail skewer for garnish with a twisted orange peel. Enjoy!

All Eggnog Photos on this page ©D.A. Xiaolin Spires, 2019

Used by Permission. No unauthorized duplication permitted.

We’re pretty sure The Lady cast a spell on this grog!

Croaker’s Grog

The Black Company by Glen Cook.

INGREDIENTS:

1/2 oz Freshly Squeezed Lime Juice

1/2 oz Demerara Sugar Syrup (2 sugar to 1 Water)

2 dashes Angostura Bitters

This is an easy one. Mix them all together and enjoy. Don’t drink too much or you’ll be GROGGY and might wake up surrounded by mercenaries dressed in black. Enjoy!

“Citizen’s Sazerac” pairs well with Heinlein’s military Sci-Fi

Citizen’s Sazerac

Starship Troopers by Robert A. Heinlein

This cocktail is a bit more complex to make than some we’ve featured, but it has a lovely nuance that we hope you will try. To become a citizen you must either serve in the military, or drink this beverage. The choice is yours.

3 Dashes Angostura Bitters

2 Dashes Peychaud’s Bitters

Chill a rocks glass. Muddle the sugar cube with the water. Add the bitters, cognac and rye. Add ice and stir. Use a small amount of absinthe and coat the inside of the glass with it then discard. Pour the chilled liquors into the glass then twist the lemon rind to release the essence over the glass. You can discard the lemon or add a twist it you’d like.

Better than Virtual Reality Eggnog

Photo Courtesy of author D.A. Xiaolin Spires, copyright 2019

Better than Virtual Reality Eggnog

Marshmallows, a short story by D.A. Xiaolin Spires

The author, D.A. Xiaolin Spires, suggested an eggnog with Kinmen Kaoliang liquor. Challenge accepted! Natalie created this original recipe and wanted to create a nog that was less sweet but full of flavor. You can make this with cow’s milk and cream, or with almond milk and coconut cream. Either way, it is creamy and yummy!

INGREDIENTS:

1 cup almond milk (or 2% milk)

1/4 cup Demerara sugar (or white sugar)

5-8 dashes of ginger bitters

1/2 cup coconut milk cream (or heavy cream)

4-8 oz Kinmen Kaoliang liquor (to taste)

Nutmeg, Star Anise and Cinnamon Stick for garnish

In a saucepan, heat the milk to warm but do not boil. Turn off the heat.

In a mixing bowl, gradually add the sugar into the egg yolks and whisk until thick and pale.

To temper the eggs, which 1/2 cup of the warm milk into the egg-sugar mixture. Add this back to the remaining milk in the pan, add the vanilla and sea salt, and stir over low heat until thickened and blended. Do not boil! Turn off the heat and stir in the cream.

Place pan in a large bowl half-filled with ice water. Stir occasionally until chilled. (Or, if making ahead, you can put it in the refrigerator at this point to cool down). When chilled, stir in the bitters and liquor.

In a clean mixing bowl, beat the egg whites until they form soft peaks. Fold them into the eggnog. Top each serving with grated nutmeg, add a cinnamon stick at the side and finish with a whole star anise.

This recipe is easily doubled for larger groups. Before adding the liquor and egg whites, you can put it in a punch bowl for a party.

It is easily adaptable as well to your tastes. You can use cowmilk dairy or use almond milk and coconut cream for a non-dairy version. You can use the typical rum or brandy, but we hope you will try the Kinmen Kaoliang or Baijiu (a similar liquor from Sichuan, China).


Watch the video: Espresso Martini NIO Cocktails: Patrick Pistolesi talks about our new cocktail (November 2021).