Oakland Mixologist Jared Hirsch Contributes Drink Recipe to New Book

It's called the Tongue in Cheek.


Published:

Oakland mixologist Jared Hirsch contributed a drink recipe to Food & Wine writer Maggie Hoffman's brand-new book Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion.

Published in late March by Ten Speed Press — which was founded in Berkeley in 1971, then bought by Random House ten years ago — the book features sixty-plus recipes for drinks that can be made ahead of time in larger-than-one-glass quantities. 

As Hoffman explains in her introduction:

"I think you’ll agree with me that cocktails are lovely. ... When you get a drink in someone’s hand and fill your own glass, you’ve arrived at a crucial, beautiful moment. ... But as anyone who has hosted a cocktail hour knows, there’s nothing worse than scrambling at the last minute, trying to mix drinks as your guests walk through the door. It’s hard to hold a conversation while searching for lost bitters, knocking over the jigger on the counter, and rattling a shaker full of ice (let alone trying to get the damn thing open). And without fail, just when you’re finally about to sit down, your friends are ready for a second round."

Hirsch, who works at Sidebar on Grand Avenue and is also a cofounder — with Absinthia Vermut — of Oakland-based Nickel Dime Cocktail Syrups, contributed the recipe for drink he calls the Tongue in Cheek. 

It contains gin, Meyer lemon, thyme, and Cocchi Rosa, a quinine-flavored aperitif made from two aromatic grape varieties — Brachetto and Malvasia — along with fruits, herbs, and spices including ginger, gentian, and cinchona. 

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