Book Review: Batched and Bottled, Cocktails to make ahead by Max and Noel Venning
I can get excited pretty much over anything so to tell you I could barely stop saying ‘oh my God, oh my God’ when I saw this book whilst innocently browsing through new cook/cocktail books should not surprise you in that regard. But trust me on this: the book is worth it. It's a clever collection of drink recipes, using a simple but cool idea of pre-bottling. It's been a trend for a while: transportable make-ahead delicous drinks, but this is the first book on the matter that includes more than just boomerangs and quickly mixed Negronis. I was curious for these drinks for a while now as I like to plan ahead and prep as much as possible.
'You would not start cooking a dinner when your guests are arriving!'
Max and Noel Venning are the owners/founders of one of my new favorite bar, Three Sheets in London, and of course they are also the writers of this book. The first night that I spent in Three Sheets was absolutely brilliant and I was pleasantly surprised that the guys were open about their methods, recipes, and ratios. Not just that but they were more than willing to supply me with recipes for their syrups, and ingredients for their drinks exactly down to the milliliter. They both have a wealth of experience in their field, but they were keen on talking about wine and comic books as well. They created a perfect bar with relaxed atmosphere, fitting music and lights, a tiny but great staff and of course with their drinks. They have a small but great selection of spirits and they (of course) use a decent amount of syrups, drinks, and infusions that were made ahead of time.
Preparing drinks like this is arguably superior if you think about it from a logical standpoint. You don't have to worry about your guests' drinks anymore, so you can be relaxed and—more importantly—ready for their arrival. You achieve consistency as all the drinks that come out from a single batch will taste the same, which is a key element for a great experience. The book teaches you how to pull off some great looks and serves, including but not limited to their signature French 75, which comes out of a champagne bottle and makes for a great twist on the original Champagne cocktail. And then there is their Panache/Shandy, transferred into a magical bergamot-lemon sherbet delight.
The beauty of all this that everyone can make these drinks. At home, in a bar. All you need to do is go through their recipes and re-create it.
They truly believe that not just trained chefs/bartenders can create these unique and quality serves, as they guide anyone through all these new techniques used in hospitality. You will learn along the way how to use yeast, how to carbonate, ferment, how to clarify and fat wash. Most of these methods can be used in different situations, so you can let your creative mind flow and make some own recipes using their techniques.
Who would not like to have a ready made delicious Cosmo in their fridge to have it all day every day?!
The book guides you through the seasons, which is great—although, lets admit, they have the advantage of living in London and are therefore able to have all ingredients all year around and I have the disadvantage of living in the Netherlands and being unable to even have most seasonal vegetables or fruit, except asparagus. A lot of asparagus.
But again: the idea is great and the book actually follows the seasons with available products and flavor profiles. Spring gets you some traditional citrus cordials, rhubarb, peach, and the for me always fascinating milk punch and clarification. Summer follows up with some of their most-famous signatures, such as their foraged Martini and French 75. We also learn how to ferment strawberries and bottle a Mojito. Autumn brings pear and apple notes alongside their cocktail recreation of wine, and includes their first ever drink recipe where they use fermented fruit juice instead of citrus. It also has ideas on how to survive a wedding party. And finally, winter comes with heavier flavors, although some fruity notes also shows up in a form of a superb Cosmo. We also learn how to fat wash, how to make kick-ass hot chocolate and hot milk for the colder days.
Conclusion: It's a very enjoyable read with diverse recipes in a logical order. The photography displays the simplicity of the drinks while at the same time showing the beauty of them. Helpful for usual weekdays and even greater for special occasions. Can't wait to try them all myself!