Freezer Door Cocktails: 75 Cocktails That Are Ready When You Are -- J. M. Hirsch, Hardcover

Enjoy readymade cocktails whenever you want with this collection of batch drink recipes made directly in the liquor bottle and stored on your freezer door.

There is a time and a place pulling out shakers and stirrers and strainers and taking time to assemble the perfect cocktail. But sometimes, what you really want is a great drink, served immediately.

For those times, there are Freezer Door Cocktails--batch cocktails of your favorite drinks that are built directly in the bottle and kept on your freezer door to be ready when you are.

The premise couldn't be simpler: Pour off enough of a standard liquor bottle to create just enough space to add the other ingredients needed to produce a full bottle of your desired cocktail. Store the bottle in the freezer and you have chilled cocktails ready whenever the mood strikes. That means a Negroni in hand before you even have a chance to loosen your tie or take off your heels.

This fun, creative collection of 75 ready-to-pour beverages will walk readers through making freezer door versions of their favorite cocktails, from Negronis, Margaritas and Manhattans to Cosmopolitans, Espresso Martinis and Gin & Tonics. Organized by primary liquor, Freezer Door 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.

Author: J. M. Hirsch
Publisher: Voracious
Published: 07/02/2024
Pages: 192
Binding Type: Hardcover
ISBN: 9780316568982

About the Author
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.