Admit it. Just reading the words "Bloody Mary" has whet your appetite just a little, right? My lips are smacking now. I should have that checked out.
Everyone, everywhere thinks that theirs is the best. But mine is. No, really.
The key to the yumminess of it is the -delicate balance- of some key ingredients: the sweetness of the tomato juice, the tartness of the lemon juice (quarter ounce per serving, no more) and to not go overboard with too many modifiers like hot sauce or worcestershire, which need to be there, but just a little.
Here are the ingredients and how to make one:
1.5 ounces of vodka
dash of salt and pepper
5 dashes Tobasco
2 dashes Wocestershire sauce
4 ounces of tomato juice
1/4 ounce lemon juice
optional: teaspoon horseradishe (New Yorkers like this)
dash celery salt (again, just an option)
In a mixing glass (a pint glass, clear) , combine all these ingredients. Now gently roll them back and forth into your metal shaker. Gently. Don't make it foamy. Foamy drinks no good.
Strain this into a large glass filled with ice (pint glasses are always good)
Garnish.
Have fun with the garnish. This can be where you get creative. Traditionally a lemon and lime wedge is great (cuz people can squeeze more citrus into their drink), but so are skewered olives, small pickels, baby carrots...When I worked at Bergdorf Goodman we would garnish with a huge roasted prawn! How is that for a wow factor!
I'm off to brunch. It's 8pm.
Tally. Ho. -The Professor
p.s. I had thought to include to include the Bloody Mary history here, but there are many versions. I thought instead that you all should write me your favourite version of it and I'll publish my favourite three!
Monday, April 27, 2009
Info~Storing Alchoholic Drinks: 4 Easy Tips
Info~Storing Alchoholic Drinks: 4 Easy Tips
Here are four quick tips on what alchohol to refrigerate:
1.Alchoholic beverages that are 70 proof (35% percent alchohol--just half the number for your proof) and higher or cordials (alchoholic sweeteners essentially) that are not dairy based will be fine at room temperature for as long as you'd like.
2.Wines that are fortifed like Madeira, Port and Sherry should be kept in the refrigerator after opening.
3.Sweet wines can last to about four weeks in the refrigerator.
4.Vermouth and aromatic wines usually last about four weeks if kept refrigerated. Refrigeration is usually a safe bet.
ChinChin!
-The Professor
Here are four quick tips on what alchohol to refrigerate:
1.Alchoholic beverages that are 70 proof (35% percent alchohol--just half the number for your proof) and higher or cordials (alchoholic sweeteners essentially) that are not dairy based will be fine at room temperature for as long as you'd like.
2.Wines that are fortifed like Madeira, Port and Sherry should be kept in the refrigerator after opening.
3.Sweet wines can last to about four weeks in the refrigerator.
4.Vermouth and aromatic wines usually last about four weeks if kept refrigerated. Refrigeration is usually a safe bet.
ChinChin!
-The Professor
Recipe~The Cosmopolitan: A Worthy Modern Classic
Recipe~The Cosmopolitan: A Worthy Modern Classic
There is no denying the arrival, endurance and permanence in the pantheon of timeless cocktails of The Cosmopolitan.
The proof (80%, excuse the pun) is not only in it's huge success in the hip bars and clubs of the world, but perhaps eve more tellingly in the more refined (some would say stodgy) cocktail destinations. When I worked at the exclusive Bar and Books chain, not to mention The Campbell Apartment, The World Bar and at Bergdorf Goodman the one thing I served along side Mint Juleps, Old Fashioneds and Manhattans were Cosmos. And not just for the ladies. Men too (although often upon request in rocks glass-as if that would disguise the vibrant pink colour!)
There is debate over who created it, although it is generally attributed to being created at the Odeon in New York City (a simultaneous claim is made by Fog City Diner in San Francisco) and popularized by the Dale Degroff at th Rainbow Room. The fact of the matter is Ocean Spray Cranberry Juice used to promote a cocktail in the 50's and 60's that was made of vodka, cranberry juice and lime. If one was to throw in hal an ounce of triple sec (orange liquer), you'd have a Cosmo. Like I say, an truly original drink ( as opposed to a renamed variation on one) is rare.
Here is how to make a Cosmopolitan:
1.5 ounces Lemon or Citrus vodk 0.5 ounce triple sec (or Cointreau is even better) 0.4 ounce of fresh lime (so little, a tiny squeeze!) 1 ounce cranbery juice (never more)
-Build the ingredients in your mixing glass in the order just listed. Be sure to pour in the cranberry juice last. You'll see the juice colour the mix--remember never more han an ounce. The goal is to make the drink a pink colour -not- a deep red. The cranberry juice can easily overwhelm the cocktail in taste and even give it a heavy syrupy texture. So just a little splash of cranberry.
-Fill your mixing glass with ice. -Cover mixing glass with your metal shaker, make sure it's tightly sealed -Shake vigorously (30 times, over your shoulder in case some should spill on your guests...enjoy the shake like the rat-ta-tat of a Tommy gun) -Strain into a chilled cocktail glass (see article to your right) -Garnish with a lemon twist or a lime wedge or a flamed orange peel (see garnish article to your right).
Serve, smile and encourage your guest to drink quickly while it's daring you to!
Collect thanks, smiles, dates, accolades.
Live the good life.
Salud.
There is no denying the arrival, endurance and permanence in the pantheon of timeless cocktails of The Cosmopolitan.
The proof (80%, excuse the pun) is not only in it's huge success in the hip bars and clubs of the world, but perhaps eve more tellingly in the more refined (some would say stodgy) cocktail destinations. When I worked at the exclusive Bar and Books chain, not to mention The Campbell Apartment, The World Bar and at Bergdorf Goodman the one thing I served along side Mint Juleps, Old Fashioneds and Manhattans were Cosmos. And not just for the ladies. Men too (although often upon request in rocks glass-as if that would disguise the vibrant pink colour!)
There is debate over who created it, although it is generally attributed to being created at the Odeon in New York City (a simultaneous claim is made by Fog City Diner in San Francisco) and popularized by the Dale Degroff at th Rainbow Room. The fact of the matter is Ocean Spray Cranberry Juice used to promote a cocktail in the 50's and 60's that was made of vodka, cranberry juice and lime. If one was to throw in hal an ounce of triple sec (orange liquer), you'd have a Cosmo. Like I say, an truly original drink ( as opposed to a renamed variation on one) is rare.
Here is how to make a Cosmopolitan:
1.5 ounces Lemon or Citrus vodk 0.5 ounce triple sec (or Cointreau is even better) 0.4 ounce of fresh lime (so little, a tiny squeeze!) 1 ounce cranbery juice (never more)
-Build the ingredients in your mixing glass in the order just listed. Be sure to pour in the cranberry juice last. You'll see the juice colour the mix--remember never more han an ounce. The goal is to make the drink a pink colour -not- a deep red. The cranberry juice can easily overwhelm the cocktail in taste and even give it a heavy syrupy texture. So just a little splash of cranberry.
-Fill your mixing glass with ice. -Cover mixing glass with your metal shaker, make sure it's tightly sealed -Shake vigorously (30 times, over your shoulder in case some should spill on your guests...enjoy the shake like the rat-ta-tat of a Tommy gun) -Strain into a chilled cocktail glass (see article to your right) -Garnish with a lemon twist or a lime wedge or a flamed orange peel (see garnish article to your right).
Serve, smile and encourage your guest to drink quickly while it's daring you to!
Collect thanks, smiles, dates, accolades.
Live the good life.
Salud.
The Professor's First Entry, An Introduction ( with 3 essential free tips )
Hi!
Something happened in the world of cocktails and cuisine within the past 15 years. Something cool and great. The cocktail reclaimed it's class. Gone are the days when being a weekend bartender meant you knew a few kitchy recipes for Harvey Wallbangers or any cocktail that began with the word 'Blue'. (Lesson one: no blue cocktails)
As part of NYC's cocktail renaissance I was front and center in the wave of restaurants and bars the devoted itself to rediscovering what made the cocktails of old (the roaring 20's, Hemingway favorites and the Kennedy time) and to represent them afresh with delightful modern twists. I worked as a mixologist (a fancy way of saying bartender) for such establishments as the retro Campbell Apartment, The Bar and Books Chain, for acclaimed chef Michael Lomanaco of Windows on the World fame and even for the Donald Trump World Bar.
I learned three things which I would love to share with you. Learn these things and you too can be a part of an exciting phenomenon that sweeping the country for those with a quench for taste, class and good times.
1. A true cocktail must be made with fresh ingredients and quickly. Every time.
2. A cocktail is an event and must be presented as one. (Do gourmet chefs toss unattractive plates at you? Nor will you.)
3. Classic cocktails do have rules and recipes, but by -easily- learning them you become a prince among men, or at least your friends truly favorite person. And to cut the chase, the man who knows how to make a cocktail (well) gets all the women he wants.
Have your attention yet.
Read on and be merry!
Salud!
The Professor
Something happened in the world of cocktails and cuisine within the past 15 years. Something cool and great. The cocktail reclaimed it's class. Gone are the days when being a weekend bartender meant you knew a few kitchy recipes for Harvey Wallbangers or any cocktail that began with the word 'Blue'. (Lesson one: no blue cocktails)
As part of NYC's cocktail renaissance I was front and center in the wave of restaurants and bars the devoted itself to rediscovering what made the cocktails of old (the roaring 20's, Hemingway favorites and the Kennedy time) and to represent them afresh with delightful modern twists. I worked as a mixologist (a fancy way of saying bartender) for such establishments as the retro Campbell Apartment, The Bar and Books Chain, for acclaimed chef Michael Lomanaco of Windows on the World fame and even for the Donald Trump World Bar.
I learned three things which I would love to share with you. Learn these things and you too can be a part of an exciting phenomenon that sweeping the country for those with a quench for taste, class and good times.
1. A true cocktail must be made with fresh ingredients and quickly. Every time.
2. A cocktail is an event and must be presented as one. (Do gourmet chefs toss unattractive plates at you? Nor will you.)
3. Classic cocktails do have rules and recipes, but by -easily- learning them you become a prince among men, or at least your friends truly favorite person. And to cut the chase, the man who knows how to make a cocktail (well) gets all the women he wants.
Have your attention yet.
Read on and be merry!
Salud!
The Professor
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