▲From the left (counterclockwise)
"Adult BAKE - Aromatic baked goods made with liquor, spices, herbs and salt"
"British local sweets: A recipe book for British pudding to enjoy with tea"
"Aged cake"
"Tipsy sweets for adults"
"Cocktail & Spirits Textbook"

 

 

For sweets using alcohol
The flavor is deep and to the point.
There are also snacks that go well with alcohol
You can also make cocktails using leftover alcohol

 

Cake that gets tastier the longer it sits

All the recipes in this book simply require mixing and baking or steaming.
However, it cannot be eaten immediately, as it must be left to rest for a few days after baking.

"Aged cake"
(Author: Isogai Yoshie, Published by Kawade Shobo Shinsha, 1,500 yen (excluding tax))

After resting, each cake will keep for between two weeks and six months.
The recipes indicate the best time to eat each ingredient and the storage period, which can serve as a guide.

The alcohol used in this book
Rum (dark and white), brandy, Kirsch, vodka, stout beer, red wine, Keika Chenjiu (or sherry).
(※The names of the alcoholic drinks follow the notation in this book.)

The following are listed as ingredients that create a aged flavor:
"Alcohol," "Sweetness," "Oils and fats," "Dried fruits/herbs," "Spices," and "Natural yeast (dry yeast type)."


▲The matcha lemon mint cake is light and moist. It has a hint of white rum. It's frustrating to have to wait for it to rest.

"Pudding" is a British dessert
This book traces the history of British sweets and introduces the evolution of British sweets, focusing on the British dish known as "pudding" (which later came to mean "dessert" as well).

British local sweets
"British Pudding" Recipe Book to Enjoy with Tea
(Author: Tamao Sunako (British confectionery expert), published by Kodansha, 1,500 yen (excluding tax))

Whiskey, which has been drunk for a long time, is used not only in baked goods but also in cold sweets.

The alcohol used in this book
Scotch whiskey, Irish whiskey, red wine, Guinness beer, brandy, kirsch.
(※The names of the alcoholic drinks follow the notation in this book.)


▲A chocolate cake for adults, in which the bitterness of whiskey-soaked raisins melts into the milky taste of the butter topping.

It's also interesting to note that different spellings of whiskey indicate different places of origin!
"Scotland is Scotch Whisky"
"Ireland is Irish Whiskey"

"Japan" does not have an "e" because the founder of Nikka Whisky learned it "in Scotland," but whiskey made using the method that was introduced from Ireland has an "e."
(There are various theories.)


Baked sweets for adults in an enamel tray

All the cakes fit into one enamel tray (21 x 16.5 x 3 cm deep), and the rest are recipes for cookies that don't require molds.

"Adult BAKE: Aromatic baked goods made with liquor, spices, herbs and salt"
(Author: Naoko Ogita, Published by Seibundo Shinkosha, 1,400 yen (excluding tax))

This book features sweets that use not only Western liquor, but also spices, herbs, and salt, and also includes some that use bourbon (American whiskey) and coconut liqueur, which are not found in other books.

The alcohol used in this book
Rum, Kirsch, Brandy, Grand Marnier, Calvados, Bourbon Whiskey, Cointreau, Red Wine, Coconut Liqueur, Pear Liqueur, Coffee Liqueur, Amaretto, Dark Beer, White Wine.
(※The names of the alcoholic drinks follow the notation in this book.)


▲American whiskey, bourbon, has a caramel flavor that goes perfectly with blondie, a cake that originated in America.
Based on the recipe in this book, I added dried cranberries to the pecan nuts and decorated them with white chocolate infused with cranberry juice.
When you bite into it, you can enjoy different flavors with every bite.


Sweets and snacks to enjoy with alcohol

This book introduces recipes for sweets and desserts that use alcohol, sweets that go well with alcohol, and cocktails made with the alcohol used in the sweets.

"Tipsy sweets for adults"
(Written by Yoko Wakayama, published by Sangyo Editorial Center, 1,500 yen (excluding tax))

The methods for storing and preserving alcohol that appear in this book will also be helpful.

The alcohol used in this book
Red wine, white wine, champagne, sparkling wine, brandy, dark rum, white rum, beer, dark beer, sake, Keika Chenshu, kirsch, Poire Williams, Grand Marnier, Calvados, Kahlua, Amaretto, chocolate liqueur.
(※The names of the alcoholic drinks follow the notation in this book.)


▲Roquefort (blue cheese) sable goes well with sweet red wine.
The crumbly cheese sable and the aroma of grapes will turn your mouth into a little party!

*We also carry a variety of wines at the food corner on the first floor of DAIKANYAMA TSUTAYA BOOKS No. 3.


▲We import organic wines (vin naturel, natural wines) from various countries.
Chilled wines, champagne and sparkling wines are also available from the wine cellar.

 

　Make a cocktail using the alcohol used in sweets

This book consists of four chapters: "The Cocktail Equation," "Cocktail Catalog," "Understanding Liqueurs," and "Understanding Spirits."
A helpful cocktail textbook that clearly shows you can make cocktails using the same alcohol used in sweets.

"Cocktail & Spirits Textbook"
(Author: Takashi Hashiguchi, Published by Shinsei Publishing, 1,500 yen (excluding tax))

Not only are there photos of the finished cocktails, but the pages detailing how the drinks are made and catalog-like information about the alcohol are also very helpful.

We make syrup using the alcohol used in the sweets.
By making jelly using the fruit juices that you learned go well together in cocktails, you can make a wonderful dessert.


▲Blood orange jelly drizzled with Campari syrup.
Once you add the syrup, you won't be able to stop adding more!

※ for your information….
[Syrup + Western liquor for a mature taste]
Bring 60cc of water and 60g of granulated sugar to a boil over low heat. Once the sugar has dissolved, turn off the heat and add 1 tablespoon of liquor.
Allow to cool completely and then chill in the refrigerator.


▲(From left) Brandy syrup, rum syrup.
Use for adults only.


Once you have made brandy or rum syrup, it is delicious as is on baked goods or ice cream, or added to coffee or tea.

Cocktails teach you how alcohol pairs with fruits and other drinks.
It's a free-spirited idea that will serve as a reference for making sweets.

Please be careful not to give sweets that contain alcohol to small children.

Sweets and alcohol go well together.
By learning cocktail combinations,
For coffee, tea, cakes, ice cream and jellies
Give it a try with a little bit of magic.