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1 Home & Garden Cooking and Food- Bartending and Liquor

Tipsy Texan: Spirits and Cocktails from the Lone Star State

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Tipsy Texan: Spirits and Cocktails from the Lone Star State Cover

 

Synopses & Reviews

Publisher Comments:

A Texas bartending authority takes you on a tipsy tour of the best cocktails, bars, and distilleries of the Lone Star state.

“David Alan is the epitome of Oscar Wilde’s good advice: ‘Be yourself; everyone else is already taken.’ You can’t get more ‘yourself’ than David, known far and wide for his unique, creative, and delightful Tipsy Texan handcrafted cocktails. And now, thanks to his truly delicious book, we can all mix up our own tastes of David’s Texas—from Austin loquats to Hill Country peaches, blended with the state’s finest artisan liquors. Cheers!”

—Jim Hightower, author, nationally syndicated columnist, radio commentator, and editor of the Hightower Lowdown

“Don’t let the Tipsy Texan’s clever nickname fool you: Here’s a man who seriously understands the art and the lore of the cocktail. Long at the forefront of Texas mixology, David Alan has created a delightful new book that outlines all that’s needed to make cocktails like a pro. His unique ability to dream up delicious takes on classic cocktails will inspire you. From ‘light and refreshing’ to ‘big and boozy,’ David delivers a cocktail for every taste and occasion. David may be a hardcore Texan, but his irresistible cocktails are certain to have universal appeal.”

—Rebecca Rather, Texas chef and author of The Pastry Queen, The Pastry Queen Christmas, and Pastry Queen Parties

Tipsy Texan is a snapshot of the current Texas cocktail and spirit culture. Meet the bartenders who ushered in the Texas cocktail revival, and see the places where they ply their trade. Read about the distillers who have put Texas on the national craft distilling map, and all the wonderful cocktails that Texas bartenders (and bar patrons!) have devised in which to use these homegrown spirits. Join us on a tour of the gardens and farmers' markets that give Texans an incredible year-round assortment of fruits and vegetables, ripe for the picking—and ripe for the drinking.

 

The book's recipes are organized by the way people drink: Big & Boozy drinks for when hearty, spirit-forward cocktails are the order; Light, Bright & Refreshing cocktails that will get you through those long, hot Texas summers; and Sweet, Creamy, and Desserty cocktails that will satisfy the sweet tooth. A section on techniques will reveal tricks of the trade, with each recipe accompanied by ingredient notes for anything out of the ordinary or that must be house-made.

 

Recipes include the author's own creations, as well as classic cocktails with local and regional twists, such as the Old Austin, a Texas update on the Old Fashioned, sweetened with toasted pecan syrup. The Peach Tom Collins is a simple variation on the classic that tastes like Hill Country in a glass. As the summer recedes and the trees begin to bear fall fruits, the Harvest Punch showcases local rum, seasonal spices, and fresh pressed apple cider. Winter may come and go in the blink of an eye, at least in the state's southernmost parts, but there's at least enough time for a bowl of Absinthe Eggnog or a Golden Sleigh, an eggnog variation on the old Golden Cadillac. Succulent red grapefruits—the crown jewels of Texas's indigenous cocktail ingredients from the Rio Grande valley—figure prominently here.

Synopsis:

A Texas bartending authority takes you on a tipsy tour of the best cocktails, bars, and distilleries of the Lone Star State.

Tipsy Texan is a snapshot of the current Texas cocktail and spirit culture. Meet the bartenders who ushered in the Texas cocktail revival, and see the places where they ply their trade. Read about the distillers who have put Texas on the national craft distilling map, and all the wonderful cocktails that Texas bartenders (and bar patrons!) have devised in which to use these home-grown spirits. Join us on a tour of the gardens and farmers' markets that give Texans an incredible year-round assortment of fruits and vegetables, ripe for the picking—and ripe for the drinking.

 

The book's recipes are organized by the way people drink: Big & Boozy drinks for when hearty, spirit-forward cocktails are the order, Light, Bright & Refreshing cocktails that will get you through those long hot Texas summers, and Sweet, Creamy and Desserty cocktails that will satisfy the sweet tooth. A section on techniques will reveal tricks of the trade, with each recipe accompanied by ingredient notes for anything out of the ordinary, or that must be house-made.

 

Recipes include the author's own creations, as well as classic cocktails with local and regional twists, such as the Old Austin, a Texas update on the Old Fashioned, sweetened with toasted pecan syrup. The Peach Tom Collins is a simple variation on the classic that tastes like Hill Country in a glass. As the summer recedes and the trees begin to bear fall fruits, the Harvest Punch showcases local rum, seasonal spices, and fresh pressed apple cider. Winter may come and go in the blink of an eye, at least in the state's southernmost parts, but there's at least enough time for a bowl of Absinthe Eggnog, or a Golden Sleigh, an eggnog variation on the old Golden Cadillac. Succulent red grapefruits—the crown jewels of Texas' indigenous cocktail ingredients from the Rio Grande valley—figure prominently here.

About the Author

David Alan is a professional bartender and restaurant specialist who has spent more than 15 years in the industry. In 2007, David launched Tipsy Texan, becoming an early and outspoken voice for Texas's emerging craft cocktail and spirits scene. Since then he has worked on a number of bar openings, including the James Beard Award-nominated Esquire Tavern in San Antonio. David is a charter officer of the Central Texas chapter of the United States Bartenders Guild, a regular contributor to Edible Austin, and the founder of Tipsy Tech, a mixology course for enthusiasts and professionals. He has judged, organized, competed in, and won numerous cocktail competitions.

 

David is a third-generation Texan and a graduate of the University of Texas. He lives in his hometown of Austin with his partner, Joe, Agnes the cat, and his dog/mascot, Jigger. He has served coffee and cocktails at venues as diverse as the Governor's Mansion and University of Texas tailgate parties, in barns and ballrooms, from Big D to Big Bend. 

Product Details

ISBN:
9781449424206
Subtitle:
Spirits and Cocktails from the Lone Star State
Author:
Alan, David
Publisher:
Andrews McMeel Publishing
Subject:
Wine & Spirits
Subject:
Cooking and Food-US Southwestern
Subject:
Cooking and Food-Bartending and Liquor
Copyright:
Edition Description:
Hardback
Publication Date:
20130611
Binding:
Hardback
Language:
English
Pages:
208
Dimensions:
8 x 6 in

Related Subjects

Cooking and Food » Beverages » Bartending and Liquor
Cooking and Food » Beverages » Wine » General
Cooking and Food » Beverages » Wine » Wines of the World
Cooking and Food » Beverages » Wines and Beer
Cooking and Food » Regional and Ethnic » United States » Southwestern

Tipsy Texan: Spirits and Cocktails from the Lone Star State Used Hardcover
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$11.95 In Stock
Product details 208 pages Andrews McMeel Publishing - English 9781449424206 Reviews:
"Synopsis" by , A Texas bartending authority takes you on a tipsy tour of the best cocktails, bars, and distilleries of the Lone Star State.

Tipsy Texan is a snapshot of the current Texas cocktail and spirit culture. Meet the bartenders who ushered in the Texas cocktail revival, and see the places where they ply their trade. Read about the distillers who have put Texas on the national craft distilling map, and all the wonderful cocktails that Texas bartenders (and bar patrons!) have devised in which to use these home-grown spirits. Join us on a tour of the gardens and farmers' markets that give Texans an incredible year-round assortment of fruits and vegetables, ripe for the picking—and ripe for the drinking.

 

The book's recipes are organized by the way people drink: Big & Boozy drinks for when hearty, spirit-forward cocktails are the order, Light, Bright & Refreshing cocktails that will get you through those long hot Texas summers, and Sweet, Creamy and Desserty cocktails that will satisfy the sweet tooth. A section on techniques will reveal tricks of the trade, with each recipe accompanied by ingredient notes for anything out of the ordinary, or that must be house-made.

 

Recipes include the author's own creations, as well as classic cocktails with local and regional twists, such as the Old Austin, a Texas update on the Old Fashioned, sweetened with toasted pecan syrup. The Peach Tom Collins is a simple variation on the classic that tastes like Hill Country in a glass. As the summer recedes and the trees begin to bear fall fruits, the Harvest Punch showcases local rum, seasonal spices, and fresh pressed apple cider. Winter may come and go in the blink of an eye, at least in the state's southernmost parts, but there's at least enough time for a bowl of Absinthe Eggnog, or a Golden Sleigh, an eggnog variation on the old Golden Cadillac. Succulent red grapefruits—the crown jewels of Texas' indigenous cocktail ingredients from the Rio Grande valley—figure prominently here.

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