About the Book

Instead of following the same old recipes, design your own drinks. Mix it up and get creative with DIY Cocktails!

DIY Cocktails gives you the knowledge you need to create drinks tailored to your tastes. Using a simple system of basic ratios, the book will help you:

  • Mix new flavor combinations for the perfect new blend, using the Flavor Profile Chart as a guide
  • Master advanced mixology techniques from infusing liquors at home to creating custom-flavored syrups
  • Concoct seasonal drinks and garnishes with fresh fruit and herbs

BUY the book on Amazon (Kindle only … Paperback is sold out)

6 thoughts on “About the Book

  1. Hi Marcia, I just found your website and I love it. Like you, I don’t mind doing a lot of work for a good reason, like a better tasting cocktail. I want to share with you a recipe I learned from a bartender in St. Lucia for rum punch. Mostly rum punch is not very good, but when people taste this their eyebrows go up. Herewith:
    Make the bush tea (local expression meaning herbal infusion): with 2 quarts of water add two large double handfuls of bay leaves (no such thing as too much, but too little is a sad thing). Also, a couple of cinnamon sticks, star anise, not too many cloves (6 or 7), 20 or so allspice berries, a 3 or 4 inch long piece of ginger sliced into thin rounds. Boil all for 10 or 15 minutes, then allow to cool. This is enough for several pitchers of punch, but it keeps in the fridge, so no point in making it as you go.
    Make the punch: in a pitcher add 4 cups of bush tea and 4 cups of mixed fruit juice like half pineapple, half orange or grapefruit. Then add 1/2 cup fresh squeezed lime juice and a 1/2 cup of grenadine syrup and stir (this makes 9 cups of liquid, if it won’t fit in your pitcher, adjust accordingly). When you taste the punch it should be intense, have a balance of sweet/sour and be fragrantly aromatic with the bay leaves and spices. Since the bush tea is pretty bitter it balances the sweetness of the fruit juices.
    Make the cocktail: measure your rum into the glass (I like to use Bacardi 151, has a nice flavor and doesn’t take up too much room in the glass). fill with ice and punch, then stir. Grate some nutmeg over the top. When you run out of punch, there’s more bush tea in the fridge to start another batch. The difference between this and most other versions is vast. Please try it out, perfect the instructions and share with your audience.

  2. Hi Marcia,

    I just found your website via Serious Eats courtesy of our friend and favorite mixologist Patrick Bolster of 5/12.
    I’m definitely going to look into the book for sure!
    I have a question for orgeat– we just got some Victoria’s Kitchen Almond Water and wondered if I could use that (compensating for sugar content) making orgeat. The goal is to get an even more intense almond flavor? Should I attempt it or not tempt the cocktail gods?
    As to your liquor budget–I’ll go one better with the high prices for all the bitters and liqueurs coming out. I do wish some of the liquors that one only uses a small amount of would be available in New Orleans in smaller sizes. I could stretch my budget further and try more if I didn’t have to buy 750ml. I’ve spoken to all my favorite retailers and they won’t carry or don’t have the option to buy.

  3. Thanks, Toni! Glad you stopped by. I’ve never tasted almond water, so I don’t know how almond-y (or sugary) it tastes. From what it looks like, you’d have to do quite a bit of experimenting to find the right amount to use if you wanted to use it in place of water and change the amount of sugar you use. Trial and error! It’s up to you if that’s worth the trouble (and maybe you’d find it fun!). Personally, I’m not sure it would add much to the flavor … but that’s a guess.

    Yeah, I’m always happy to find a 375ml bottle, but not all companies do that. That’s why when I make my own recipes for DIY liqueurs and bitters, I aim for small batches.

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