Shake: A New Perspective on Cocktails by Eric Prum, Josh Williams

By Eric Prum, Josh Williams

An artisinal cocktail e-book through most sensible acquaintances and the marketers who invented the The Mason Shaker cocktail shaker and whose undertaking is to carry cocktail crafting out of the bar and into the home.

Design, cocktail, and culinary fans Eric Prum and Josh Williams discovered that whereas cocktail bars have sprouted up on the subject of in all places, sturdy beverages nonetheless couldn't be present in the only position the place they consistently combined them: at domestic with friends.

So, from their Brooklyn workshop, the place they designed, created, and introduced The Mason Shaker, a now-iconic invention that reworked a Mason jar right into a cocktail shaker, additionally they created Shake. One half educational recipe e-book and one half picture trip via their 12 months of cocktail crafting, the e-book is an easy and inspirational expression in their seasonal, user-friendly method of beverages and pleasing: blending cocktails can be uncomplicated, social, and particularly, fun.

Each recipe is gifted visually, in 4 colour images, in addition to in written recipes, making Shake either an arresting reward and a pragmatic guidebook to uncomplicated, stylish cocktails.

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Bake for 30 minutes, or until lightly browned and bubbling. Serve with the pita chips. indd 49 Text 49 10/9/14 8/26/14 12:24 3:11 PM pm Job: 41689 Title: FW - Superfoods at Every Meal Page: 49 walnut hummus ✹ Chickpeas ✹ Walnuts Making your own hummus doesn’t have to be hard or daunting. You just throw everything into a food processor and blend until smooth! 2 (15-ounce, or 420 g) cans chickpeas, rinsed and drained Juice of 1 lemon ¼ cup (60 g) tahini ½ cup (60 g) walnuts 1 cup (140 g) pressed, cubed firm tofu 2 tablespoons (20 g) minced garlic 1 cup (235 ml) olive oil 1 teaspoon ground cumin ¼ teaspoon garlic powder 1 teaspoon sea salt ¼ teaspoon black pepper Pita chips, for serving Combine all the ingredients except the pita chips in a food processor.

2 cups (370 g) cooked quinoa, cooled 2 tablespoons (30 ml) maple syrup 1 teaspoon pure vanilla extract 1 tablespoon (15 ml) vanilla almond milk 1 teaspoon ground cinnamon ¾ cup (112 g) chopped banana ½ cup (60 g) coarsely chopped walnuts Combine the quinoa, maple syrup, vanilla, almond milk, and cinnamon in a medium-size mixing bowl. Stir to combine. Fold in the banana and walnuts. Serve cold. yielD: 3 servings sunday night PREP I don’t do a lot of traditional meal prepping on the weekends. However, I do try to make a batch of quinoa every Sunday night, so that I have cooked quinoa readily available to use in recipes (such as this one) throughout the week.

For a twist, put these toppings on a flatbread or pizza crust. 1 teaspoon coconut oil 1½ cups (240 g) cored and diced pears ¾ cup (90 g) chopped walnuts ¼ cup (80 g) honey, plus more for drizzling, if desired 1 teaspoon ground cinnamon Sliced bread (I like sourdough) 12 ounces (336 g) Brie Preheat the oven to 400°F (200°C, or gas mark 6). Melt the oil in a skillet over medium heat. Stir in the pears, walnuts, honey, and cinnamon. Sauté for approximately 6 minutes, stirring to prevent sticking, until the pears are softened.

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