infuse BONUS RECIPES Eric Prum & Josh Williams

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1 infuse O I L. S P I R I T. W A T E R BONUS RECIPES Eric Prum & Josh Williams

2 infuse O I L, S P I R I T, W A T E R ERIC PRUM & JOSH WILLIAMS you rock. Thank you so much for pre-ordering a copy of our new book, Infuse: Oil, Spirit, Water! We hope you put your free Mason Tap to good use with the infusion recipes in the book as well as with these bonus recipes. Don t forget you can share your infusion conquests with us on Instagram, Facebook and Twitter by tagging us We d love to see what you come up with. Cheers, Eric & Josh CLARKSON POTTER/PUBLISHERS NEW YORK

3 recipes Summer Herb Vinaigrette Asparagus and Radish Salad Toasted Coconut Rum The Brooklyn Beach Chair Spicy Cantaloupe Agua Fresca

4 Chives Parsley Mint a mix of fresh herbs and lemon brighten this all-purpose summer vinaigrette Lemon Olive Oil 6 Champagne Vinegar 7

5 1 tablespoon of champagne vinegar 1 tablespoon of lemon juice 1/2 teaspoon of sea salt 1/8 teaspoon of freshly ground black pepper 1 tablespoon each of finely minced fresh chives, parsley and mint 4 tablespoons of olive oil Summer Herb Vinaigrette with chives, parsley & mint Immediate 4 oz i. ii. iii. Combine vinegar, lemon juice, salt and pepper in an 8 oz Mason jar. Seal and shake for 30 seconds. Add oil and herbs, seal, and shake for 30 seconds more. Vinaigrette will keep sealed in the refrigerator for up to two days. Great for tossing with a summer vegetable salad (turn the page for a recipe combining asparagus, radishes and wild arugula) or finishing whole grilled fish. When summer hits it s peak, the green herbs at the farmer s market begin to pack an extra punch of flavor. We like to combine a selection of those fresh herbs, bright lemon and good olive oil in this versatile vinaigrette that we end up using on everything from salad to grilled seafood. use the good stuff. Be sure to use good quality, extra virgin olive oil for this recipe. Bonus points if you can track down a young Olio Nuovo, which is an extra fresh olive oil that is bottled unfiltered immediately after being pressed. Olio Nuovo will have a verdant, cloudy green color and has a bright, peppery flavor that pairs deliciously with summer herbs. 8 9

6 12 stalks of asparagus, shaved into ribbons 6 radishes, sliced into thin rounds 2 cups of wild arugula 1/2 teaspoon of sea salt 1/8 teaspoon of freshly ground black pepper 4 ounces of Summer Herb Vinaigrette 4 tablespoons of ricotta salata, crumbled i. ii. iii. Combine asparagus, radishes and arugula in a large bowl. Toss with Summer Herb Vinaigrette, salt, and pepper until evenly distributed. Top with ricotta salata and serve immediately. Asparagus & Radish Salad with wild arugula This is one of our favorite summer salads, mostly because it s delicious, but also because it s so damn easy to make. Feel free to improvise with this recipe, substituting in shaved squash, zucchini or cucumbers for the asparagus, depending on what looks best at the market. Serves 4 shaved vegetables FTW. Want to create those shockingly thin ribbons of vegetables you ve seen at restaurants? It s incredibly easy, just take a normal vegetable peeler and shave off thin layers of your vegetable-of-choice. The extra fine cuts create all new textures for familiar vegetables and are perfect for salads like this

7 Toasted Coconut we infuse aged rum with freshly toasted coconut to create a beach-ready coconut rum Aged Rum 12 13

8 1.5 cups of dried unsweetened coconut 12 oz of good aged rum Toasted Coconut Rum 3 Days 12 oz i. ii. iii. iv. v. Preheat the oven to 350 degrees. Place the coconut on an unlined nonstick baking sheet and toast in oven for 10 minutes (or until slightly browned). Let cool. Combine the coconut and rum in a 16 oz Mason jar, seal, and shake for 30 seconds. Let sit at room temperature for three days, shaking once a day. Strain through cheesecloth, squeezing out any excess liquid. Use in cocktails or simply served over ice. The infusion will keep in the refrigerator for up to three months. When warmer weather rolls around we start craving tropical, beachy flavors. This toasted coconut rum is the answer to that calling. A far cry from the artificially flavored coconut rums of our misguided youth, this infused rum carries nutty flavors of coconut, paired with the deeply caramelized notes of aged rum. Great for mixing up a tropical, tiki-inspired summer cocktail (turn the page for a recipe combining Toasted Coconut Rum, pineapple and lime) or for passing around a beach campfire with friends. toasty

9 The Brooklyn Beach Chair 2 & 1/4 oz of Toasted Coconut Rum 1/2 oz of lime juice 3/4 oz of coconut cream 1 & 1/2 oz of pineapple juice Freshly grated nutmeg (for garnish) i. ii. iii. Combine the Toasted Coconut Rum, lime juice, coconut cream, and pineapple juice in a cocktail shaker. Add ice to above the liquid and shake for 10 seconds. Strain into a chilled tumbler filled with crushed ice and garnish with freshly grated nutmeg. Makes one cocktail Inspired by the tiki bar classic, the Painkiller, this sundrenched cocktail mentally transports us to a beach, no matter where we might be at the time. Use freshly grated nutmeg to finish this drink to get the ultimate first sip, with toasty aromas of coconut and nutmeg wafting up from the top of the cocktail

10 Lime Chilies Agave sweet summer cantaloupe pairs with tart lime and spicy chilies in this infused agua fresca Cantaloupe 18 Water 19

11 12 2-inch cubes of fresh cantaloupe 2 slices of fresh chilies 3 oz of lime juice 1 & 1/2 oz of agave syrup 28 oz of water i. ii. iii. Combine all ingredients in a 32 oz Mason jar, seal, and shake for 30 seconds. Let infuse, refrigerated, for six hours. Serve over ice. The infusion will keep in the refrigerator for up to 24 hours. Great for an afternoon pick-me-up or sipping while hanging with friends on a sunny day. strong cocktail potential. While traditionally non-alcoholic, this agua fresca can also be mixed with tequila for a tasty warm-weather cocktail. Simply combine 1.5 oz of good tequila and 5 oz of Spicy Cantaloupe Agua Fresca over ice, garnish with thin slices of cantaloupe and chilies and enjoy. Spicy Cantaloupe Agua Fresca with chilies and lime 6 Hours 28 oz Agua Fresca is a type of refreshing fruit-infused beverage popular in Mexico and Central America. Typically made by blending fruit, sugar and water, here we make our own version by combining fresh cantaloupe with tart lime and spicy chilies to create an infused water that s perfect for summer. Did we mention it also makes for a pretty tasty cocktail with the help of a little tequila? picante

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