Oakland chef Nelson German has released his first cookbook, 'Caribbean Cocktails: Drinks and Bites from the Afro-Latino Diaspora.' The book features craft cocktails inspired by his Afro-Latino and Dominican heritage. One standout recipe is Tropical Noir, his Afro-Caribbean take on the classic Sazerac.
- Tropical Noir blends rye whiskey with Orijin Bitters, plantain syrup, and pineapple juice. - The cocktail is finished with an absinthe rinse and a cinnamon-charred pineapple garnish.
- A spirit-free version replaces rye with Abstinence Cape Spice and adds cinnamon syrup. The cookbook, published by Ten Speed Press, includes vibrant photography by Eduardo Gonzalez and illustrations by Fanesha Fabre.
German's restaurants alaMar and Sobre Mesa in Oakland continue to showcase Afro-Latino cuisine.