OK, cards on the table: I’ve never been much of a drinker. I remember going on a cruise in college before I was 21, all excited about the 18-year-old drinking age in international waters — and being too seasick to imbibe.
Then, once I was of age, I quickly found I preferred mudslides and mojitos — you know, drinks that buried that alcohol taste in something desserty. (I kind of regret not having tried a hot buttered rum before my food plan disallowed alcohol.) And I loved the idea of a good wine with dinner, but I just never got a taste for it.
So this week’s hopefully in-time-for-New-Year’s book giveaway, “The Cocktail Lab,” doesn’t happen to be one I looked through too much — but I imagine it’ll strike someone’s fancy in time for our final holiday before 2014.
Also, while I didn’t look for recipes I’ll use, I DID open the book up randomly to a recipe for ... Homemade Lipstick. Say what now? It referenced a recipe that uses the concoction as a “multifunctional garnish” (smudged on the side of the glass like a real lip mark) — it is intended to both be a talking point for cocktail time, and actually enhance the flavors of the drink.
This in a section about drinks Inspired by Perfume, so it sounds like this book isn’t kidding with its subhead: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes. Other chapters include Classics & Spins, Concept Drinks, Cordials, Walters & Milks, Liquers & Syrups and more. I’m pretty confident some mixologist out there would have fun with this tome.
If you’re interested in winning “The Cocktail Lab,” send an email to Eats&Drinks@detroitnews.com with “Cookbook/Chocolate” in the subject line. Include your name and mailing address in the body. Enter only once by 3 p.m. Monday, Dec. 23. A winner will be chosen at random from among entries. (If it’s after 3 p.m. Monday when you read this, the cookbook will no longer be available — but thanks for stopping by, and come back to www.detroitnews.com/letstalkfood for future giveaways.)
Do you have a favorite holiday cocktail? We’d love to hear about it in the comments below. You need a Facebook account to add comments, but they’re easy to sign up for, and free. Over the next few days, Detroit News Food Editor Maureen Tisdale will respond to comments or questions. You also can follow her on Twitter @reentiz. Join the discussion!