56 VO D K A 00 RUM
00 WH I S KEY
00 GI N
I NTRODUCTI ON 8 BUI LDI NG A KI TCHE N 1 2 THE BA S I CS 2 0 C R E ATI NG NE W FLA V OR S 2 2 FR OS TI NG 2 8 I NFU S I ONS 3 2 FI LLI NGS 3 6
White Russian 00 Birthday Cake 00 Boozy Blueberry Lemonade 00 Cosmo 00 Royal Blush 00 Sex on the Beach 00
Mojito 00 Dark ’N Stormy 00 Mai Tai 00 Strawberry Daiquiri 00 Hot Buttered Rum 00 Breakfast, Bitch 00 Monkey Business 00 Piña Colada 00 Kokoloko 00
Old Fashioned 00 Horsefeathers 00 Macallan 00 Mexican Hot Chocolate 00 Sherlock & Watson 00 The Smoking Gun 00 Mint Julep 00 Vieux Carré 00 Seelbach 00
Martinez 00 Pimm’s Cup 00 Negroni 00 The Last Word 00 Clover Club 00 Corpse Reviver #2 00 Suffering Bastard 00 Blackberry Bramble 00 Pink Lady 00
00 TEQ U ILA 00 WIN E
00 BEER / C I D ER 00 LIQ U EU R
00 CO CK TA I LS
Margarita 00 Hornet’s Nest 00 Tequila Sunrise 00 Blood & Smoke 00 Paloma 00
White Sangria 00 Aperol Spritz 00 French 75 00 Red Sangria 00 Port in the Storm 00 Mimosa 00 Peach Sangria 00
Apples to Apples 00 Black Velvet 00 Saucy Pumpkin 00 Campfire 00 Johnny Appleseed’s Dirty Little Secret 00 The Jitney 00 Traditional Winter Wassail 00
Grasshopper 00 Amaretto Sour 00 Mudslide 00 Pisco Sour 00 Flower of Oahu 00
B U ILDIN G A B AR 0 0 T H INGS TO MAKE YO U R S E LF 0 0
Wassail 00 Blood & Smoke 00 Nueva York 00 Best Margarita 00 Flower of Oahu 00 Campfire 00 Not Your Mother’s Cosmo 00 Peach Sangria 00 Batch Bloody Marys 00
ACKN O W LE DG E M E N TS 00 AB O U T TH E AU TH O RS 00 PRE S S & ACCO LADE S 00 IN DE X 00
SAUCY P UMPKI N
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During our first fall at Prohibition Bakery, we wanted to create a pumpkin cupcake that was different from all the typical, spiced pumpkin lattes and pastries that bombard us every autumn. By incorporating sage and pumpkin seeds, we imbued the
pumpkin cake with earthy flavors and tied it all together with
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the bitterness of Oktoberfest beer and a hint of chocolate.
E
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yield 36 mini cupcakes
CAKE 3/4
cup plus 2 tablespoons (110 g) 1/2 teaspoon 1/2 teaspoon 1/8 teaspoon 1/8 teaspoon 1/8 teaspoon 1/2 cup (106 g)
1 cup (60 g) 1/4 cup (60 g) 1/2 cup plus 2 tablespoons (125 g) 1/2 teaspoon 1/4
all-purpose flour salt baking soda ground cloves cinnamon ground nutmeg roasted pumpkin puree (store-bought is fine) egg canola oil Oktoberfest beer white sugar vanilla
FILLING 1 cup (230 g) Sage Ganache (page XXX)
OKTOBERFEST REDUCTION 2 bottles (24 ounces) Oktoberfest beer
FROSTING 1 stick (115 g) butter, unsalted 1 pound confectioners’ sugar 1/3 cup (80 g) Oktoberfest reduction (see instructions below) 1/4 cup ground pumpkin seeds, hulled and toasted 1/2 teaspoon ground cloves
GARNISH 1 quart canola oil 1 bunch sage leaves salt
q 257
P
TO MAKEPTHE CAKE
1. Preheat the oven to 325°F. Line mini cupcake tins with paper liners. 2. Place flour, baking soda, salt, cloves, cinnamon, and nutmeg in a separate bowl and combine. Set aside. 3. Combine pumpkin puree, egg, canola oil, beer, sugar, and vanilla in the mixing bowl of an electric mixer and beat until incorporated. 4. Slowly add the dry ingredients to the wet ingredients and beat until smooth. 5. Fill cupcake tins two-thirds full. 6. Bake for 10 minutes. Let cupcakes cool completely on a wire rack before filling or frosting. P
TO MAKE THE OKTOBERFEST REDUCTION P
1. In a large saucepan, bring beer to a boil and reduce by three-quarters. The liquid will be bitter and slightly syrupy. Take care not to let the beer boil over. 2. Transfer the reduction to a container and let cool completely. P
TO MAKE THE FR OSTING P
1. With an electric mixer, beat butter with the paddle attachment until fluffy. 2. With the mixer on low speed, add confectioners’ sugar. 3. Slowly stream in Oktoberfest reduction and beat until smooth and fluffy, with no lumps or air bubbles. 4. Add ground pumpkin seeds and beat until incorporated. 5. Transfer the frosting to a piping bag.
q 258
P
TO MAKE THE GARNISH P
1. In a saucepan, heat the canola oil to 325°F.
2. Line a sheet pan or plate with a paper towel, for draining. 3. While the oil is heating, finely chop sage leaves into thin strips, about 1/4 inch thick. 4. Carefully fry sage ribbons until bubbling nearly subsides, about 15 seconds. 5. Remove the sage ribbons from the oil with a slotted spoon or strainer and let drain on paper towels. 6. While the sage leaves are still hot, immediately sprinkle them with salt. P
ASSEMBLY P
1. When cupcakes are cool, core each cupcake with a small pastry tip. If you don’t have a pastry tip, poke a hole in the middle of the cupcake with a narrow-bladed knife (a steak knife will do). 2. Fill the cavity with Sage Ganache, taking care not to let it overflow. 3. Frost cupcakes to your liking. 4. Garnish with a fried sage leaf.
q 259
HOT BUT TERED RUM
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As a cocktail, melted butter and rum is a pretty revolting concept, but it’s amazing as a cupcake. The key to this cupcake is the
brown butter, which brings incredible richness to the frosting.
Brown butter is as easy to make as it is to screw up, but when
you get it right it is so worth all of the burned butter, the smoky
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kitchen, and the strings of expletives.
S EX O N T H E B EAC H
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Although we suggest garnishing these cupcakes with
fresh peaches, keep our rules for garnishing in mind (see page XXX). In other words, if the cupcakes are going to be sitting out for a while, you’ll want to use dried
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peaches or skip the garnish altogether.
MEXICAN HOT CHOCOLATE
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The last few years have seen a real surge in the popularity of spicy chocolate. But do you know
what’s even better than spicy chocolate? Boozy
spicy chocolate. Make these cupcakes for the next
Cinco de Mayo and serve them along with Margarita
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cupcakes (page XXX) for a little something different.
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As with many gin cocktails, the Last Word
was born during the Prohibition era. Not for
the cocktail or cupcake amateur, the gin and
chartreuse in this recipe mingle together in a
flavor punch that, if nothing else, will get your
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companion to keep quiet for a few moments.
THE LAST WORD
PUB DATE October 2015 “YUM!” —Giada de Laurentiis These 75 cupcakes have a kick—and they’re NOT for kids! The product of Prohibition Bakery, a downtown hole in the wall, they’re simply the best, the booziest treats in Manhattan. Each diminutive cake is a perfect, delicious balance of texture, flavor, and fragrance. That’s why an astonishing variety of fans, from Food & Wine to Playboy, Newsweek and Thrillist.comhave come together to heap praise upon bakers Brooke Siem and Leslie Feinberg for their creations. Make a “Dark & Stormy” (Gosling Rum, ginger beer, and lime), an “Old Fashioned” (whiskey, bitters, orange, and a whiskey-soaked cherry), or other cupcake and you’ll become a convert from the very first bite.
• Prepublication media event in New York City • Review copy mailing to food and lifestyle editors at newspapers and magazines • Outreach to national and local TV producers • Outreach to beverage, food, and baking blogs and websites • Promotions on author’s website and social media platforms • Holiday gift guides • Digital culinary catalog
Brooke Siem is a classically trained chef who, with longtime baker and bartender Leslie Feinberg, created New York City’s first alcoholic cupcake company, Prohibition Bakery, in 2011. Since then, the Lower East Side cupcakery has garnered acclaim from Food & Wine, The Today Show, Huffington Post, BuzzFeed.com, Thrillist.com, Playboy, the Village Voice, Newsweek, the Washington Post, Serious Eats, and Maxim, among many others. For more information, contact Blanca Oliviery at (646) 688-2548 or boliviery@sterlingpublishing.com
DISCLAIMER Reviewers are reminded that changes may be made in this uncorrected proof before books are printed. If any material from the book is to be quoted in a review, the quotation should be checked against the final bound book. Dates, prices, and manufacturing details are subject to change or cancellation without notice.
October 2015 Culinary / Baking $19.95 ($22.95 Canada) 6 × 8 1⁄2 • 190 pages (all in color) 978-1-4549-1696-3
Sex On The Beach
To order book, scan here sterlingpublishing.com