By Jared Brown, Anistatia R. Miller

This up to date variation positive factors recipes from the world's maximum mixologists, together with 107 vintage gin and vodka Martinis, greater than a hundred and ten smooth Martinis, and a listing of the world's top Martini lounges

Shaken now not Stirred® celebrates the Martini—the integral cocktail, the crowning jewel of civilized decadence. Historians and mixologists Anistatia Miller and Jared Brown revise their lists of vintage Martini recipes and replace their roster of contemporary Martinis— from the coffee Martini to the clean Fruit Martini, from Cosmos to MarTEAnis—to swimsuit present style. in addition they supply eye-opening, never-before-published discoveries of their historical past of the cocktail in either the US and Europe.

Over the prior fifteen years the best way humans take into consideration and drink cocktails, particularly Martinis, has been noticeably reworked. during this re-creation, readers can hone their bar abilities with advice from a few of the world's most interesting mixologists. they could how you can inventory a topshelf domestic bar in addition to make infusions and certain garnishes. Partyplanning recommendation, enjoyable bits of minutiae, a couple of jokes and anecdotes, plus a listing of the world's most sensible cocktail bars, are the completing garnish in this smooth cocktail classic!

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I keep my rum in the kitchen, as it can really enhance cooking. Rum is not sweet, although it may have sweet undertones. Golden and dark rums have been colored with caramel and the best get their color from molasses in the distillation and long aging in charred barrels. Dark rums have the richest flavor, but they may color the batter or dough. If rum doesn’t have much flavor, then why cook with it? Alcohol is a great flavor fixative in cooking. Only some foods release their flavors in water, but alcohol unlocks flavors in virtually all foods.

Cake flour is famous for its ability to absorb liquids and for this reason is used in commercial baking, as you can use less flour in proportion to the liquid ingredients, and often save money that way. When I swapped unbleached flour for the cake flour in the recipe, the liquid-to-dry ingredients ratio was thrown off, and my batter was too heavy and baked into a doorstop of a cake. When I made it again with my “homemade” cake flour, things went better. Whole-grain flours add nutrition to baking, and I do recommend having a pound or two of whole wheat flour and whole wheat pastry flour (a lower-gluten flour made from soft, not hard, wheat) on hand.

A light brown sugar with detectably coarse crystals and a light toffee flavor, turbinado is “turbinated” from steaming evaporated cane juice. It is considered a raw sugar, and one brand is named Sugar in the Raw, which is made in Maui and is a vestige of the once-booming Hawaiian sugarcane economy. Turbinado is versatile and accommodating in all manner of cooking and baking. In butter-based doughs and batters, it creams more smoothly than demerara. But it stays crunchy when sprinkled as a topping for cookies, cobblers, and crisps.

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