In the world of culinary arts, a cookbook can be a gateway to understanding the rich tapestry of cultures and histories that shape our palates. Nelson Germanthe owner of Oakland’s alaMar and Sobre Mesaalong with culinary anthropologist Andréa Lawson Grayhas crafted a unique blend of recipes, stories, and cultural insights in their new book, Caribbean Cocktails: Drinks and Bites from the Afro-Latino Diasporareleased on June 2.
The book is not just a collection of recipes but a celebration of the Caribbean’s diverse cultural influences, from the indigenous Taíno people to the African and Spanish legacies. It’s a testament to the power of food and drink to connect us to our roots and to each other.
From Bar to Book: Nelson German’s Cocktail Journey
German’s fascination with cocktails began with an unexpected stint behind the bar several years ago. Pressed into service, he discovered a passion for mixing drinks that would eventually inspire many of the recipes in the book. His journey from the bar to the pages of a cookbook is a testament to his dedication and creativity.
The book features more than 40 drink recipes, along with 25 low-alcohol recipes and a variety of non-alcoholic versions of Caribbean-inspired cocktails. But what sets this book apart is its inclusion of easy-to-make bitesa rarity in cocktail books. German’s goal was to create a book that is not just for experienced mixologists but for everyone who wants to explore the flavors of the Caribbean.
Cultural Connections and Family History
Beyond the recipes, the book is filled with cultural connections, family history, and a deep love for the Caribbean. German’s Dominican and African heritage is woven into every page, reflecting the cultures that have influenced his culinary career. As he puts it, In the culinary world today, a lot of us now as chefs can honor where we came from and not be ashamed of it. We make food that makes us the happiest.
The process of creating the book took about three years. Originally conceived as a cookbook, it evolved into a comprehensive exploration of Caribbean cocktails and bites. Gray, who has experience as a chef, writer, food historian, photo director, and researcher, played a crucial role in digging deep into the history and traveling to the Dominican Republic for the book.
Favorite Recipes and Childhood Memories
One of German’s favorite drink recipes in the book is a Dominican staple called To Die Dreaming (morir soñando). Described as a creamy, citrus-kissed refreshment, it evokes childhood memories and family gatherings. The book also features recipes like plátanos al ron (coconut rum-caramelized sweet plantains) and Afro-Cuban mojo olives with peanuts, which are easy to prepare and perfect for entertaining.
German’s love for guava is evident in one of his cocktails. As he fondly recalls, I love guava! It reminds me of being a kid and going to the bottega and getting softbread filled with guava paste and chocolate. The book highlights the significance of guavaberry in the Dominican Republic, describing it as not just a flavor but a connection to heritage and a taste of home.
Designing for the Home Entertainer
The book is designed with the home entertainer in mind. Whether you are experienced in mixing drinks or a complete novice, the book provides clear instructions and tips. It includes information on bar equipment, different types of rum, and the history of rum in the Caribbean Islands. German’s goal was to make the recipes accessible and simple, ensuring that they are not just for chefs but for everyone.
The book is divided into six chapters, each grouped by flavor family: Cálido, Tibio y Dulce (Warm and Sweet), Flores, Frutas y Hierbas (Floral, Fruity and Herbal), Agria (Sour and Bitter), Picoso (Spicy), and Salado y Ahumado (Salty and Smoky). Each chapter features cocktails and paired bites that reflect the same family traits and tastes.
For example, the Santa Rosa from the Cálido, Tibio y Dulce chapter is made with spiced rum, Sorel Liqueur, chocolate syrup, marshmallow syrup, Amarula, and Old Man Guavaberry Rum Liqueur. The book also includes recipes for creating your own Mamajuana, known as a cure for just about everything, and The Latinidad is Libre from the Agria chapter.
Sharing Stories and Creating Memories
As a chef, German wants to share stories about his Dominican and African heritage. He also wants users of his cookbook to create their own Caribbean-themed parties at home and impress their friends in a super simple way. The book includes instructions for batching a number of the cocktails, allowing you to make drinks ahead of time and free yourself from the kitchen to enjoy your party.
German wanted to keep the book lively and positive, reflecting the positivity with which his culture sees life. As a kid growing up in New York’s Washington Heights, he said, For us, no matter what you have in life, you still live life to the fullest.
The book is published by Berkeley-based Ten Speed Press, with photographs by Eduardo Gonzales and vibrant illustrations by Fanesha Fabre, an Afro-Dominican artist Gray found. However, if you crave the recipe for braised oxtail, alaMar’s signature dish, you’ll have to wait for the next cookbook.
