Spice & Ice: 60 Tongue-Tingling Cocktails

I've only tried one of the recipes from this book so far, but the advice in general seems sound, and I have bookmarked probably a good 15-20 recipes as "must try."I did have the blood orange and jalapeno margarita today, and not only was the recipe easy to follow, with clearly laid out step by step instructions on both how to infuse the tequila with peppers, but also the mixing the drink itself. And the result was delicious!I look forward to trying more of these recipes in the future... one nice touch is that the drinks are laid out according to the four seasons, so the refreshing drinks are listed in summer, and the warm drinks in winter, e.g. But the seasonal recommendations also consider which herbs/fruits/etc. might be available at each time of year. Very well planned!

If you're an amateur bartender (or even a professional one looking to expand your range) this is a great book to show off your barmaking prowess. It has a good range of recipes from ones that are simple (but creative) to ones that are on the fancier side. All of the recipes are rare, so when you serve up your drinks you have a great conversation starter since nobody will have had your drinks before.Also, the book is printed on thicker paper that will hold up well under the occasional spill, so you can keep it in your kitchen or bar for years without worrying about it breaking down.A great book for home entertainers and bartenders looking for a "hook" alike!

Have only tried autumn and winter recipes so far, but they've been home runs. Big hits at our last two parties. Simple, clear directions. The spiced simple syrups are much esier to make then I had feared.

Love this book. Has some wonderful drinks in it, which can be made spicy or not. Highly recommend it and have purchased extra copies for gifts.

Quite an excellent reference for cocktails that are a little different. Well conceived.Kara organizes these drink recipes by season (of the year) with the aim of showcasing fresh, seasonal ingredients. The "Wasabi-Tini" ushers in spring (a caveat: wasabi-ize with the utmost care). Summer's "Watermelon Hot" combines freshly pulsed watermelon with green Thai chilies to allay (or perhaps obliterate) the worst of those dog days. Autumn's "Mule Kick" is a variant of the "Moscow Mule," using jalapeño-infused Vodka. Winter's "Mexican Hot Chocolate" is a multi-step recipe but evidently worth the trouble: hot chocolate with Kahluá plus a half teaspoon of a "Mexican Spice Mix" composed of chili powder, cinnamon, cardamom, ginger, cloves, and nutmeg.A good solid third of the book involves preparation and method, how to handle spices, spicy cocktail food pairings, and an especially eye-opening (if not eye-watering) section on how to make spice-infused liquors and syrups.Extremely valuable.

Love it!