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Digital Subscriptions > PlantBased > July/August 2017 > CLASSIC COCKTAILS

CLASSIC COCKTAILS

Hack hydration this summer with a vegan happy hour

ESSENTIAL GUIDE TO

Whether you are soaking up the sunshine in your back garden- or breathing in fresh foreign air on a white sanded beach — a cocktail in the warmer months wouldn’t go a miss. It’s easy to assume that all cocktails are suitable for vegans because the majority of liqueurs and hard spirits are sourced from grains, vegetables and fruits. Though, you’d be surprised how many creams, beers and wines are snuck into some of your favourite infused drinks available at bars and restaurants.

That is not to say plant-based cocktail ingredients are limited, but unless your bartender is hot on checking the contents of the products they use to create the cocktail you could be swishing back dairy, honey, isinglass (a fish-derived clarifier), egg whites, silk, and even seashells.

So, how do you call the cocktail shots? Learn to make a classic cocktail yourself. You’ll be relieved to know there are hundreds of animal-free cocktails out there. And if they aren’t, you can do the usual switcheroo to veganise them. Don’t fret either, the barman may make cocktail and mocktail making look like a tricky art, but once you’ve got a grip on the classical cocktail menu, alongside the essential equipment and methods, you’ll soon be shaking, stirring, rolling and swizzling your own vegan cocktail creations.

THE CLASSIC COCKTAIL MENU

MARGARITA

One afternoon in a tiny bar in Esenada, Mexico, a bartender called Don Carloz Orozc shook and served a cocktail that consisted of tequila, Mexican orange liqueur and lime over ice for the daughter of the German Ambassador at the time (1941). Whilst it’s debated as to whether that was the birth of the sweet tasting Margarita cocktail, it’s a classic that like many cocktails, has evolved and become a signature drink during happy hour. Whether you fancy it served shaken on ice or straight up, the contents of a margarita (tequila, triple sec and lime) are always served in a tall and extremely circular eponymous Margarita glass.

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About PlantBased

To encourage you to make the most of the outdoors we decided to explore Alfresco Dining. From big vegan Mediterranean hot pots, Mexican sharing platters, canapes, BBQ food, dips and desserts- you’ll have plenty of food inspiration to plan a great garden party. We’ve even thought about the best delicious drinks to quench thirst too. This month’s Essential Guide to Classic Cocktails will have you shaking, rolling and blending all kinds of fruit-infused alcoholic (or non-alcoholic) creations for your guests. But, if you’re not a fan of cocktails, rest assured as this issue’s Cook Like A Pro will teach you how to brew your own vegan beer. In between all the BBQ and cocktails you are going to consume — we’ve added in some clean-eating foods for those still on the Bikini body bandwagon. We’ve delved into the on-going health food trend of Buddha bowls, while this month’s Special Report explores probiotics. And there’s more — our Nutritionist Notebook looks at seaweed. Will you dare to try it? Speaking of new things- we have brought you some fresh features. Our first Cookery School feature discovers Demuths, whilst our first Foodtale tells the story of an incredible vegan cook/blogger travelling Europe. We also thought it was important to fuel our foodie inspiration beyond the kitchen — our first Food for Thought feature looks at how pro surfer Tia Blanco fuels her sport with plant-based food. On top of all of that, we have our round up of the latest vegan products, news, cook book reviews, a handy little guide to leftovers and Jacqueline’s round up of the summer veggie box. One last thing, this is the season where social gatherings and opportunities to try new things are all around us. Go at it full steam. Experiment in the kitchen. Taste new foods. Dine in the unordinary mise en scenes. But, most of importantly, make memories. Here’s to the good times and the good food.
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