The first round of Cocktail Hour books is out from Scout Books, featuring rum, gin and vodka. I have a few recipes in here. These books were illustrated by Trevor Alixopulos (who also contributes some recipes), Tuesday Bassen and Anna Hurley.
Unfortunately some of my sub-recipes got lost in the doings and were not published in the book. So in case you don't know what “cold chocolate” is (since I think I made that up?) or how to make toasted-coconut-infused rum, here they are:
Toasted Coconut Rum:
2 cups unsweetened flaked coconut
light rum to cover
Preheat oven to 375º. Spread coconut evenly on a baking sheet. Bake until golden brown, stirring occasionally, checking after 5 minutes and watching carefully.
Cool coconut and place in a glass jar with a tight fitting lid. Cover with rum and let sit for 1-3 weeks. Strain through cheesecloth before using.
In a 1-cup measure, mix 1 tablespoon of cocoa powder with enough hot water to form a paste. fill with cold water to equal 1 cup, mix well and chill.
Brown Sugar Simple Syrup
1 part brown sugar (I prefer dark brown but you can use light brown if you want)
1 part hot water
Dissolve the sugar in the water and chill.
1/4 cup water
1 cup granulated sugar
10 tablespoons hot water
Stir together the sugar and 1/4 cup water in a heavy light-colored saucepan. Stop stirring and heat over high heat. Brush the sides of the pan with water to prevent crystals from forming. When the sugar starts to turn light brown, watch carefully until it’s the color you want. Don’t let it get too dark! Immediately remove from the heat and add the hot water, stirring until all the caramel is dissolved. Chill before using.
Illustration by Trevor Alixopulos