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A Lime and a Shaker: Discovering Mexican-Inspired Cocktails

A Lime and a Shaker: Discovering Mexican-Inspired Cocktails

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A Lime and a Shaker: Discovering Mexican-Inspired Cocktails

407 pagine
1 ora
Apr 21, 2015


A delicious collection of vibrant mezcal- and tequila-based recipes from renowned drinks experts The Tippling Bros.
With over fifty years of combined experience in the beverage industry, the authors of this book have put together 72 exciting recipes that go way beyond the classic margarita to celebrate Mexico’s cocktail culture.
Included are traditional, craft, and spicy drinks such as the Blood-Orange-Cinnamon Margarita, San Fresa Frizz, and Smokey Pablo. The authors also cover the history of tequila, explain the difference between different tequilas, and offer bonus recipes for aguas frescas, syrups, salts, and some of their favorite Mexican dishes. With color photos throughout, this is the must-have book on the subject, perfect for home cooks, bartenders, and those who just want to know more about tequila and mezcal.
A Lime and a Shaker showcases the full spectrum of flavors you can achieve when mixing with agave spirits.” —Jim Meehan, author of The PDT Cocktail Book
Apr 21, 2015

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A Lime and a Shaker - Tad Carducci

Copyright © 2015 by Tippling Bros., LLC

Photography © 2015 by Lauren Volo

Food styling by Molly Shuster

Prop styling by April Flores

All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

Library of Congress Cataloging-in-Publication Data

Carducci, Tad.

     The Tippling bros. : a lime and a shaker / Tad Carducci and Paul Tanguay, the Tippling bros., with Alia Akkam ; foreword by Doug Frost ; photography by Lauren Volo.

          pages cm

     Includes index.

     ISBN 978-0-544-30232-7 (hbk.); 978-0-544-30274-7 (ebk.)

1. Cocktails. I. Tanguay, Paul. II. Akkam, Alia. III. Title. IV. Title: The Tippling brothers. V. Title: Lime and a shaker.

     TX951.C27 2015



Book design by Steve Attardo / NINETYNORTH Design

eBook design by Jessica Arnold









Hold the Booze

Syrups, Salts & Other



I met these guys years ago, one of them at a chance meeting in a German bar. Nope, there was no leather involved. Just wine, beer, that sort of thing. We each noticed that another English speaker was hanging at the rail—we tossed snide comments back and forth, knew immediately we were of a similar bent (again, stop with the leather, it was not that).

We both loved to drink and liked to talk about it and our tastes were very catholic. We were both visiting German wineries, it turned out. But we were drinking beers. Then whiskey. Soon we were famous friends, talking tequila and trash.

That was Paul. The other Tippler, Tad, I met a short time later and it was much the same: We were trying to talk smack and talked nonsense instead, and we were perfectly content with that. I’d say things remain pretty much the same today except that Paul and Tad aren’t talking nonsense in this book at all. They might have fun, poke fun, make fun of each other (they are well rehearsed at that part), but the collection of recipes and anecdotes you’re perusing at this moment is chock-full of wisdom—drink wisdom, bar wisdom, flavor wisdom, agave wisdom. It is the miracle of agave spirits that enthusiasts will get silly and spiritual in the same breath. It’s not the drink that’s talking. Or rather, it’s not the alcohol; it’s the spirit of that remarkable spirit. There is something so earthy, so complex, and so assertive about a great agave-based spirit that it inspires equally the senseless and the sublime.

If that last part seemed a bit too overwrought, that’s another reason you’re holding this book in your hands, preparing to take it to the counter and pay for it (do not slip it into your shoulder bag, that is not cool). Tad and Paul, astute and proven businesspeople, have their feet firmly on the ground, even if their heads are spinning at times from the delicious drinks they offer.

All this lofty philosophizing shouldn’t be taken to reflect what the Borracho Brothers have done within these pages. This shit is real (to use the bar vernacular), and it is practical. For one, you will learn how to make a proper sour, not the crap in a bottle and, dear god of flavor, not the crap that spews out of a bar gun. Run for the exit if you see a barkeep using sour mix from a gun. These are no small bones. Making a perfectly balanced sour is an act of aesthetic equilibrium: Ingredients change, flavor preferences vary from one person to another, but you must hew to a model that is more important than any of that stuff. A great sour unfolds a world of drink possibilities, but first you must find its balance. These guys will tell you how.

Of course, you will need to learn to juice. There are tricks of the trade, and these bad Borrachos tell you more than their compadres would like them to do. But they will. Juicing, shaking, every manner of bar technique is in here, straight from the mouths of guys who practice their craft every day.

With these skills and with newfound understanding of your ingredients, you will make Margaritas. Not the swill swirling in the blender (although blenders are handy for large batches). No, you will learn of the multi-faceted drink that has become the Margarita, from its beginnings to its simpler and more complex versions, each and every recipe and ratio, along with a remarkable but well-rehearsed set of variations.

This will lead to more ruses from the behind the bar: Making a large batch of perfectly balanced, consistent cocktails requires a different kind of technique. The Tipplers will show you how.

Sangrita. One of the great mixers of the world: piquant, tangy, citric, rich with umami. How can just a few groceries come together to make such refreshing complexity? Read on and find out. You will also discover a new world of syrups. These now common tools for the mixologist can range from the gentle to the grotesque. But the Tippling Fellers have a set of lovely syrups for you to try (my new favorites are epazote and guajillo).

It’s important that you read what Tad and Paul have to say about peppers. The world of capsicum is not merely hot—it is also earthy, fruity, salty, smoky, and, well, you get the idea. The Borrachos want to help you discover these ancient foods that, having spread about the world, define cuisines throughout Latin America as well as much of Asia. Closest to my heart, they want to show you Mexican culture. They would insist that they are Norte Americanos, barely elevated above gringo-hood. But they get the culture, and when you read this book, unpack some fresh ingredients, and start chopping, measuring, pouring, shaking, and drinking (alongside some traditional foods), you may get it too.

Tequila, mezcal, and agave spirits of all origins have something to offer beyond flavor and inebriation. I don’t know that reading this book will bring you there. But I’m pretty sure that reading this book, making some of these cocktails, preparing and cooking some of the food referenced in here, and, most importantly, doing it with good friends will offer you some insight into why two talented guys would want to write this book and create the businesses they have built around the soul of agave. And they have connected the dots thusly: Writing about cocktails should be fun; the best writers are funny. And these guys are that too.

To know them is to love them, these tippling, teaching, thoughtful Borrachos.

Doug Frost, MS, MW

Tad Carducci would like to thank

My dad, for never doubting and always being proud.

My grandfather, for teaching me about food and hospitality and for being the first tippler I ever knew.

My wife, Joanne, for loving me extremely. Also, for being the final palate behind many of these recipes.

Leo and Abigail, for being the first and last things I think about each day.

To Jay, Britt, and Rob, my hysterically funny, entertaining, and bearded siblings—not Britt, the beard that is.

Paul Tanguay would like to thank

My mom. Your work ethic dictates my life. Thanks for believing in me and always being there for me.

My Grandma Alexina, long gone but a daily inspiration.

My sis. Loving, caring, and solid as a rock. Wish you were closer.

Kaley, for being the brash, street-smart city kid I wanted you to be, but in a loving and respectful way. Keep it up, Curly.

Avery. Getting to know you keeps me up at night and gets me out of bed in the morning.

Lissette Ayala. Reminding me daily how lucky I am. Te amo mucho.

Thierry Haxaire and Isaac Kestenberg. For giving this Quebecois his first chance in the wild, wild world of New York restaurants.

. . . love all of you.

Tippling Bros. would like to thank

The Beverage Alcohol Resource, for creating a massive and growing family of spirits and cocktail geeks. Dale DeGroff, for starting this whole mess and inspiring the hell out of the likes of us. Steve Olson, for igniting passions for things boozy. David Wondrich, for improving anything he gets his hands on. Doug Frost, for being one of the best teachers in the world. Andy Seymour, for being a leader, a mentor, and a friend. And feckless Paul Pacult, Sean Ludford, and the incredible Ultimate Beverage Challenge posse.

Gary Regan, for dipping his finger where it does and does not belong.

Tony Abou-Ganim, for raising the bar higher than anyone can reach.

The badass BarSmarts Crew and ½-oz. jiggers.

The Mixfits, a motley band of some of the greatest bartenders, and people, that exist.

The Shakestir family.

The DSWE family—past, present, and future.

Gianfranco Verga and Danny Valdez for helping Tippling Bros. become what it is.

The thousands upon thousands of dedicated bartenders and beverage professionals who daily walk the rail, deliver hospitality, and make people happy. They have propelled the industry to astronomical heights and continue to do so (even you Carlotta).

To the United States Bartenders’ Guild and its offshoots and affiliates for creating brotherhoods and sisterhoods of like-minded individuals.

Paul Sauter, Scott Huth, Luis Barrios, and Sean Still. They are ninjas.

Special thanks to our guest cocktail contributors. They are bartenders, visionaries, and dear friends—Todd Thrasher, Joaquín Simó, Dushan Zaric, Jason Kosmas, Simon Ford, Willy Shine, Scott Baird, David Wondrich, and Phil Ward.

Sam and Tim Shaaban, the Von Thripp, Bruno Pouget, and the original Apothecary crew. Long live the Hot Racy Ape.

Jimmy Yeager for being the greatest hospitalitarian anywhere, ever.

Dave Grapshi for taking us on our first trip to Jalisco.

Frank Gifford, for not pressing charges.

Michael Barrett, Johnny Kraz and The Habes, The Tippler NYC, and tipplers everywhere.

Julio Bermejo for opening America’s eyes to tequila.

Ron Cooper for having the balls to open the world’s eyes to mezcal . . . and never spelling it mescal.

Many thanks to Alia Akkam for kicking our butts and getting words on pages.

Justin Schwartz and the HMH team for believing in this book and putting up with our shenanigans.

Dan Kirschen and the fine folks at ICM.

Genevieve for her design savvy.

And finally, a very special thanks to the Brothers Sandoval, without whom this book would most likely not exist. To Alfredo for living and breathing Mercadito and trusting Tippling Bros. to keep the drinks flowing. To Felipe for building the spaces where the magic happens. And to Patricio for creating incredible food and consistently bettering what he does.

Hai raggiunto la fine di questa anteprima. Registrati per continuare a leggere!
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