VODKA White Russian 00 Birthday Cake 00

Boozy Blueberry Lemonade 00Cosmo 00

Royal Blush 00Sex on the Beach 00

RUM

GIN

Mojito 00 Dark ’N Stormy 00

Mai Tai 00Strawberry Daiquiri 00

Hot Buttered Rum 00Breakfast, Bitch 00

Monkey Business 00Piña Colada 00

Kokoloko 00

Old Fashioned 00Horsefeathers 00

Macallan 00Mexican Hot Chocolate 00

Sherlock & Watson 00The Smoking Gun 00

Mint Julep 00Vieux Carré 00

Seelbach 00

Martinez 00Pimm’s Cup 00

Negroni 00The Last Word 00

Clover Club 00Corpse Reviver #2 00

Suffering Bastard 00Blackberry Bramble 00

Pink Lady 00

WHISKEY

INTRODUCT ION 8BUILD ING A K I TCHEN 12

THE BAS ICS 20CREAT ING NEW FLAVORS 22

FROST ING 28

INFUS IONS 32

F I L L INGS 36

56

00

00

00

BUILD ING A BAR 00TH INGS TO MAKE YOURSELF 00

WINE White Sangria 00Aperol Spritz 00

French 75 00Red Sangria 00

Port in the Storm 00Mimosa 00

Peach Sangria 00

LIQUEUR

COCKTAILS

Grasshopper 00Amaretto Sour 00

Mudslide 00Pisco Sour 00

Flower of Oahu 00

Wassail 00Blood & Smoke 00

Nueva York 00Best Margarita 00

Flower of Oahu 00Campfire 00

Not Your Mother’s Cosmo 00Peach Sangria 00

Batch Bloody Marys 00

BEER/CIDER Apples to Apples 00Black Velvet 00

Saucy Pumpkin 00Campfire 00

Johnny Appleseed’s Dirty Little Secret 00The Jitney 00

Traditional Winter Wassail 00

TEQUILAMargarita 00Hornet’s Nest 00

Tequila Sunrise 00Blood & Smoke 00

Paloma 00

00

00

00

00

00

ACKNOWLEDGEMENTS 00ABOUT THE AUTHORS 00

PRESS & ACCOLADES 00INDEX 00

SAUCY PUMPKIN

During our � rst fall at Prohibition Bakery, we wanted to create a

pumpkin cupcake that was different from all the typical, spiced

pumpkin lattes and pastries that bombard us every autumn.

By incorporating sage and pumpkin seeds, we imbued the

pumpkin cake with earthy � avors and tied it all together with

the bitterness of Oktoberfest beer and a hint of chocolate. a

a

257

q

E E yield 36 mini cupcakes

CAKE 3/4 cup plus 2 tablespoons (110 g) all-purpose flour

1/2 teaspoon salt 1/2 teaspoon baking soda 1/8 teaspoon ground cloves 1/8 teaspoon cinnamon 1/8 teaspoon ground nutmeg 1/2 cup (106 g) roasted pumpkin puree (store-bought is fine) 1 egg 1/4 cup (60 g) canola oil 1/4 cup (60 g) Oktoberfest beer 1/2 cup plus 2 tablespoons (125 g) white sugar 1/2 teaspoon vanilla

F I LL ING 1 cup (230 g) Sage Ganache (page XXX)

OKTOBERFEST REDUCT ION 2 bottles (24 ounces) Oktoberfest beer

FROST ING 1 stick (115 g) butter, unsalted 1 pound confectioners’ sugar 1/3 cup (80 g) Oktoberfest reduction (see instructions below) 1/4 cup ground pumpkin seeds, hulled and toasted 1/2 teaspoon ground cloves

GARNISH 1 quart canola oil 1 bunch sage leaves salt

258

q

PTO MAKE THE CAKE P

1. Preheat the oven to 325°F. Line mini cupcake tins with paper liners.

2. Place � our, baking soda, salt, cloves, cinnamon, and nutmeg in a separate bowl and combine. Set aside.

3. Combine pumpkin puree, egg, canola oil, beer, sugar, and vanilla in the mixing bowl of an electric mixer and beat until incorporated.

4. Slowly add the dry ingredients to the wet ingredients and beat until smooth.

5. Fill cupcake tins two-thirds full.

6. Bake for 10 minutes. Let cupcakes cool completely on a wire rack before � lling or frosting.

P TO MAKE THE OKTOBERFEST REDUCT ION P

1. In a large saucepan, bring beer to a boil and reduce by three-quarters. The liquid will be bitter and slightly syrupy. Take care not to let the beer boil over.

2. Transfer the reduction to a container and let cool completely.

P TO MAKE THE FROST INGP

1. With an electric mixer, beat butter with the paddle attachment until � uffy.

2. With the mixer on low speed, add confectioners’ sugar.

3. Slowly stream in Oktoberfest reduction and beat until smooth and � uffy, with no lumps or air bubbles.

4. Add ground pumpkin seeds and beat until incorporated.

5. Transfer the frosting to a piping bag.

259

q

PTO MAKE THE GARNISHP

1. In a saucepan, heat the canola oil to 325°F.

2. Line a sheet pan or plate with a paper towel, for draining.

3. While the oil is heating, � nely chop sage leaves into thin strips, about 1/4 inch thick.

4. Carefully fry sage ribbons until bubbling nearly subsides, about 15 seconds.

5. Remove the sage ribbons from the oil with a slotted spoon or strainer and let drain on paper towels.

6. While the sage leaves are still hot, immediately sprinkle them with salt.

P ASSEMBLY P

1. When cupcakes are cool, core each cupcake with a small pastry tip. If you don’t have a pastry tip, poke a hole in the middle of the cupcake with a narrow-bladed knife (a steak knife will do).

2. Fill the cavity with Sage Ganache, taking care not to let it over� ow.

3. Frost cupcakes to your liking.

4. Garnish with a fried sage leaf.

HOT BUTTERED

RUM

As a cocktail, melted butter and rum is a pretty revolting concept,

but it’s amazing as a cupcake. The key to this cupcake is the

brown butter, which brings incredible richness to the frosting.

Brown butter is as easy to make as it is to screw up, but when

you get it right it is so worth all of the burned butter, the smoky

kitchen, and the strings of expletives. a

a

Although we suggest garnishing these cupcakes with

fresh peaches, keep our rules for garnishing in mind (see

page XXX). In other words, if the cupcakes are going

to be sitting out for a while, you’ll want to use dried

peaches or skip the garnish altogether. a

a

SEX ON THE BEACH

MEXICAN HOT CHOCOLATE

The last few years have seen a real surge in the

popularity of spicy chocolate. But do you know

what’s even better than spicy chocolate? Boozy

spicy chocolate. Make these cupcakes for the next

Cinco de Mayo and serve them along with Margarita

cupcakes (page XXX) for a little something different. a

a

As with many gin cocktails, the Last Word

was born during the Prohibition era. Not for

the cocktail or cupcake amateur, the gin and

chartreuse in this recipe mingle together in a

� avor punch that, if nothing else, will get your

companion to keep quiet for a few moments.a

a

THE LAST WORD

sterlingpublishing.com

“YUM!” —Giada de LaUrentiis

These 75 cupcakes have a kick—and they’re NOT for kids! The product of Prohibition Bakery, a downtown hole in the wall, they’re simply the best, the booziest treats in Manhattan. Each diminutive cake is a perfect, delicious balance of texture, flavor, and fragrance. That’s why an astonishing variety of fans, from Food & Wine to Playboy, Newsweek and Thrillist.comhave come together to heap praise upon bakers Brooke Siem and Leslie Feinberg for their creations. Make a “Dark & Stormy” (Gosling Rum, ginger beer, and lime), an “Old Fashioned” (whiskey, bitters, orange, and a whiskey-soaked cherry), or other cupcake and you’ll become a convert from the very first bite.

October 2015Culinary / Baking$19.95 ($22.95 Canada)6 × 8 1⁄2 • 190 pages (all in color)978-1-4549-1696-3

DISCLAIMERReviewers are reminded that changes may be made in this uncorrected proof before books are printed. If any material from the book is to be quoted in a review, the quotation should be checked against the final bound book. Dates, prices, and manufacturing details are subject to change or cancellation without notice.

Brooke Siem is a classically trained chef who, with longtime baker and bartender Leslie Feinberg, created New York City’s first alcoholic cupcake company, Prohibition Bakery, in 2011. Since then, the Lower East Side cupcakery has garnered acclaim from Food & Wine, The Today Show, Huffington Post, BuzzFeed.com, Thrillist.com, Playboy, the Village Voice, Newsweek, the Washington Post, Serious Eats, and Maxim, among many others.

For more information, contact Blanca Oliviery at (646) 688-2548 or boliviery@sterlingpublishing.com

To order book, scan here

PUB date OctOBer 2015

Sex On The Beach

• Prepublication media event in New York City• Review copy mailing to food and lifestyle editors at newspapers and magazines• Outreach to national and local TV producers• Outreach to beverage, food, and baking blogs and websites• Promotions on author’s website and social media platforms• Holiday gift guides• Digital culinary catalog