Info~Storing Alchoholic Drinks: 4 Easy Tips
• proof wine
Here are four quick tips on what alchohol to refrigerate:
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.
Wines that are fortifed like Madeira, Port and Sherry should be kept in the refrigerator after opening.
Sweet wines can last to about four weeks in the refrigerator.
Vermouth and aromatic wines usually last about four weeks if kept refrigerated.
Refrigeration is usually a safe bet.
Chinchin!
•
what about normal red and white wine?
How long can they be stored, and how we should store them?
• reply
wine storage
The answer varies. A full bodied red (like a cabernet) might be good to go for a couple day, if corked after use. And maybe 3-4 if the wine is vacuumed. (Wine vacuums soon to be available in our store, infact)
A light bodied red (like a noir) is good for less, maybe a day and two if vacuumed.
White wines can last 3-4 days if kept in the fridge.
Drink moderately!
Tuesday, May 26, 2009
Sunday, May 10, 2009
10 Steps to Mojito Heaven!
Let's face it, the sloppy days on "Harvey Wallbangers"
and "Sex on the Beach" 70's style gimmicky cocktails
are (mostly) over. (Although I've been known to enjoy
a little Sex on the Beach from time to time.
The true mark of a mixologist comes from expertly an lovingly mixed ingrediants in pristine cocktails glasses, but so does a strong backround in the classics. We'll go though all of them, of coure, but I wanted to start with the Mojito.
People are, almost without fail, always impressed when they watch you take fresh ingredients , mix and muddle in front of people and then present this Cuban classic.
Lore has it that the Mojito was partially discovered by Elizabethan', Sir Francis Drake on their high seas travels. Some suggest that the names derives from the African word, "Mojo" or spell (something we agree with, at least in affect). But there is no denying that in the past 150 years the Cuban people, sometimes farmers, knew a simple good thing that the world quickly copied. Most famously, Ernest Hemingway.
Things you'll need to make a MOJITO: -fresh mint leaves (preferably still on the stalks) -fresh limes -sugar (any kind, to be made ino simple syrup) -rum (white or silver) -club soda, or ginger ale or sprite
You'll also need a muddler, e piece of hard wood, typically 8-10inches long with a slender handle and bulb at the end to crush fruit and leaves. In a pinch you can also use a wooden spoon, or if you;re really hard up a bent fork (but I wouldn't be too overt about this).
Here is how to make a Mojito:
1. Strip 3-4 Mint Stalks (spearmint or other) of it's leaves. Be sure o leave a small bunch of leaves attached to the ends of stalk (you'll later use this as a garnish)
2. Place 6-10 mint leaves in the base of a rocks or highball glass
3. Place a quartered or diced fresh lime into the glass too.
4. Using your muddler, firmly brak the mint leaves into the limes. Use long firm circular strokes. Imagine the force one might use with a screwdriver, steady and firm. The goal is to produce about a good deal of fresh lime juice (about half an ounce) along with the mint. You're making a paste!
5. Pour in half an ounce of simple syrup into the glass. And simple syrup is well, simple. (Boil or microvwave equal parts refined (or any)sugar with water (a quart will be handy). Sir it up to make it clear when done. This will serve to make your drink sweet, yes, but the other secret is that it makes the drink soft and velvety.
6. Another quick muddle, making sure the simple syrup is now mixed in nicely wih the mint and lime juice.
7. Fill your glass with ice. To the top.
8. Pour, over the ice, an ounce and half of rum. You can either measure it ou first in a measuring glass, or a jigger,. Or perhaps you have a standardized "pourer" a simple stainless steel bottle top (available at all liquor stores) the lets liquid flow easily. If you do, count "one onethousand for every ounce you need poured.
-You can, after just even a litte experience, "eyeball" it. That is, pour straight from the bottle equallying a roughly measure. But be careful to not overpour!
9. Fill the remainder with either club soda (for a more taste of alchohol and mint) or ginger ale or sprite (for a sweeter drink). This last ingrediant, to me, is key. The drink can be heavy with all the mint and syrup and the bubbles of club soda or the like, will lighten the drink up and make the drink "move" both in the glass, and more enjoyingly, as it goes down.
10. "Plant" your garnish, the mostly bare stemmed mint twig, into the drink so that just a few fresh leaves seem to pop out the top of the drink, like a lite banzai plant. This really makes a big difference in the wow factor. Your guests will be grateful that you put so much care into preparing something so laboriously created and it'll look great.
That' it. Slip a straw into the base and tell hem to sip from the bottom and to go slow.
The true mark of a mixologist comes from expertly an lovingly mixed ingrediants in pristine cocktails glasses, but so does a strong backround in the classics. We'll go though all of them, of coure, but I wanted to start with the Mojito.
People are, almost without fail, always impressed when they watch you take fresh ingredients , mix and muddle in front of people and then present this Cuban classic.
Lore has it that the Mojito was partially discovered by Elizabethan', Sir Francis Drake on their high seas travels. Some suggest that the names derives from the African word, "Mojo" or spell (something we agree with, at least in affect). But there is no denying that in the past 150 years the Cuban people, sometimes farmers, knew a simple good thing that the world quickly copied. Most famously, Ernest Hemingway.
Things you'll need to make a MOJITO: -fresh mint leaves (preferably still on the stalks) -fresh limes -sugar (any kind, to be made ino simple syrup) -rum (white or silver) -club soda, or ginger ale or sprite
You'll also need a muddler, e piece of hard wood, typically 8-10inches long with a slender handle and bulb at the end to crush fruit and leaves. In a pinch you can also use a wooden spoon, or if you;re really hard up a bent fork (but I wouldn't be too overt about this).
Here is how to make a Mojito:
1. Strip 3-4 Mint Stalks (spearmint or other) of it's leaves. Be sure o leave a small bunch of leaves attached to the ends of stalk (you'll later use this as a garnish)
2. Place 6-10 mint leaves in the base of a rocks or highball glass
3. Place a quartered or diced fresh lime into the glass too.
4. Using your muddler, firmly brak the mint leaves into the limes. Use long firm circular strokes. Imagine the force one might use with a screwdriver, steady and firm. The goal is to produce about a good deal of fresh lime juice (about half an ounce) along with the mint. You're making a paste!
5. Pour in half an ounce of simple syrup into the glass. And simple syrup is well, simple. (Boil or microvwave equal parts refined (or any)sugar with water (a quart will be handy). Sir it up to make it clear when done. This will serve to make your drink sweet, yes, but the other secret is that it makes the drink soft and velvety.
6. Another quick muddle, making sure the simple syrup is now mixed in nicely wih the mint and lime juice.
7. Fill your glass with ice. To the top.
8. Pour, over the ice, an ounce and half of rum. You can either measure it ou first in a measuring glass, or a jigger,. Or perhaps you have a standardized "pourer" a simple stainless steel bottle top (available at all liquor stores) the lets liquid flow easily. If you do, count "one onethousand for every ounce you need poured.
-You can, after just even a litte experience, "eyeball" it. That is, pour straight from the bottle equallying a roughly measure. But be careful to not overpour!
9. Fill the remainder with either club soda (for a more taste of alchohol and mint) or ginger ale or sprite (for a sweeter drink). This last ingrediant, to me, is key. The drink can be heavy with all the mint and syrup and the bubbles of club soda or the like, will lighten the drink up and make the drink "move" both in the glass, and more enjoyingly, as it goes down.
10. "Plant" your garnish, the mostly bare stemmed mint twig, into the drink so that just a few fresh leaves seem to pop out the top of the drink, like a lite banzai plant. This really makes a big difference in the wow factor. Your guests will be grateful that you put so much care into preparing something so laboriously created and it'll look great.
That' it. Slip a straw into the base and tell hem to sip from the bottom and to go slow.
Wednesday, May 6, 2009
Tools of the Trade : Whats All This Stuff For?
Tools of the Trade : Whats All This Stuff For?
TOOLS OF THE TRADE
The last thing you want to have happen is to have someone want a bottle of beer and be lacking a bottle opener. At home or in a business, there are certain tools of the trade that are needed in all circumstances.
Commercial Supplies
Can Opener
Useful for opening cans of fruit and syrup.
Corkscrew
For opening wine and champagne bottles
Cloths
Used for wiping surfaces and equipment. These should be damp and not wet.
Cutting Board
For slicing fruit and other garnishes – should be heavy and laminated
Bar Towels
These are 100% cotton and have sewn edges for durability. Use these along with cloths to keep things clean. Make good use of times where you have no guests to clean bottles and wipe surfaces.
Bottle Opener
For opening screw top bottles
Bottle Sealers
For keeping liquors and other bottle contents fresh.
Cocktail Shaker
A shaker is essential for blending ingredients in cocktails and mixed drinks. There are many cocktail shakers available. Most get the job done. Choose one that’s right for you.
Electric Blender
Many cocktails require a blender to blend the ingredients smoothly together. These prove very useful for drinks with fruit pieces or ice cream etc.
Grater
To grate spices like nutmeg
Ice Bucket
A metal or insulated ice bucket keeps your ice cold and clean.
Ice Tongs and Scoops
Use these to add ice to drinks without the risk of passing on unwanted germs. Never handle ice with your hands. Do not use glassware as a scoop lest it breaks or chips and leaves unwanted visitors in your drinks
Jigger/Shot Glass
Used as a measurement tool.
Juice Squeezer/Extractor
This is needed for getting the most juice out of your fruits. It helps to soak citrus fruit in hot water before squeezing
Bar Spoon
A bar spoon has a long handle and a muddler end that will allow you to mix and measure ingredients as well as crush garnishes.
Measuring Cups
Normally, these should be glass or chrome with incremented measurements imprinted up the side. These are needed for accurate measurement. They usually come with a set of measuring spoons which are need for some smaller quantities
Mixing Glass
A mixing glass is useful for long drinks where it is required to mix the ingredients without shaking.
Sharp Knife
For cutting fruit and garnishes
Strainer
This removes the ice and fruit pulp from juices. This may come with a cocktail shaker.
Glasses and Containers
There are various types of glassware of different shapes and sizes all serving their own purpose. Learning which drinks belong to which glass is beneficial to both you and your customers. They receive a higher quality drink which in turn reflects back on you and your establishment.
Insure all glassware is cleaned spotless prior to serving it to your customers. Wash glasses with warm water and a small amount of detergent, but not soap. Rinse them afterwards with fresh, cold water and polish them with a suitable cloth. Hold glasses by the base or stem of the glass to avoid fingerprints.
Following are all the glasses you will need in a commercial bar.
Beer Mug
A traditional beer container – typically 16 ounces
Brandy snifter
The shape of this glass concentrates the alcoholic odors to the top of the glass as your hands warm the brandy. Typical Size: 17.5 oz.
Champagne Flute
A tulip shaped glass designed to show off the bubbles of the wine as they brush against the side of the glass and spread out into a sparkling pattern. Typically 6 ounces
Cocktail glass
This glass has a triangle-bowl design with a long stem, and is used for a wide range of straight-up (without ice) cocktails, including martinis, manhattans, metropolitans, and gimlets. It is also known as a martini glass. Typical Size: 4-12 oz.
Coffee Mug
Traditional mug used for hot coffee – typically 12 to 16 ounces
Collins glass
Shaped similarly to a highball glass, only taller, the Collins glass was originally used for the line of Collins gin drinks, and is now also commonly used for soft drinks, alcoholic juice, and tropical/exotic juices such as Mai Tai's. Typical Size: 14 oz.
Cordial Glass
Small and stemmed glasses used for serving small portions of your favorite liquors after a meal. Typically 2 ounces
Highball glass
A straight-sided glass, often an elegant way to serve many types of mixed drinks, like those served on the rocks, shots, and mixer combined liquor drinks (ie. gin and tonic). Typical Size: 8-12 oz.
Hurricane Glass
A tall, elegantly cut glass named after its hurricane lamp like shape and used for exotic or tropical drinks. 15 ounces
Margarita/Coupette glass
This slightly larger and rounded approach to a cocktail glass has a broad-rim for holding salt, ideal for margarita's. It is also used in daiquiris and other fruit drinks. Typical Size: 12 oz.
Mason Jar
These are large square containers and are effective in keeping their contents sealed in an airtight environment. Typically these are used for home canning and are about 16 ounces.
Old-fashioned glass
A short, round so called "rocks" glass, suitable for cocktails or liquor served on the rocks, or "with a splash". Typical Size: 8-10 oz.
Parfait Glass
This glass has a similar inward curve to that of a hurricane glass but with a steeper outwards rim and larger rounded bowl. These are often used for drinks containing fruit or ice cream. 12 ounces
Pousse-cafe glass
A narrow glass essentially used for pousse cafés and other layered dessert drinks. It's shape increases the ease of layering ingredients. The typical size is 6 oz.
Punch Bowl
A large spherical bowl used for punches or large mixes 1 to 5 gallons
Red wine glass
A clear, thin, stemmed glass with a round bowl tapering inward at the rim. Typical Size: 8 oz.
Sherry Glass
This is the preferred glass for aperitifs, ports, and sherry. This has a narrow taper and is usually around 2 ounces
Shot glass
A shot glass is a small glass suitable for vodka, whiskey and other liquors. Many "shot" mixed drinks also call for shot glasses. Typical Size: 1.5 oz.
Whiskey Sour Glass
This type of glass is also known as a delmonico glass. It has a stemmed wide opening similar to a champagne flute and holds about 5 ounces
White wine glass A clear, thin, stemmed glass with an elongated oval bowl tapering inward at the rim. Typical Size: 12.5 oz.
Home Bar
Stocking tools for a home bar will require much fewer supplies, but there are a few staples you will definitely want to have.
Can Opener
Useful for opening cans of fruit juices
Corkscrew
For opening wine and champagne bottles
Cloths
For wiping surfaces and equipment. These should be damp and not wet.
Cutting Board
A heavy, laminated cutting board is best for slicing fruit and other garnishes
Bottle Opener
For opening screw top bottles
Cocktail Shaker
This is used for blending ingredients in cocktails and mixed drinks.
Electric Blender
Many cocktails require a blender to blend the ingredients smoothly together. This is useful for drinks with fruit pieces or ice cream etc.
Ice Bucket
A metal or insulated ice bucket keeps your ice cold and clean.
Ice Tongs and Scoops
Tongs are used to add ice to drinks.
Jigger/Shot Glass
This is used as a measurement tool.
Sharp Knife
For cutting fruit and garnishes
Glass and Containers:
Beer Mug
16 ounces – traditional beer container
Champagne Flute
6 ounces – tulip shaped glass designed to show off the bubbles from the champagne
Cocktail glass
This glass has a triangle-bowl design with a long stem, and is used for a wide range of straight-up (without ice) cocktails, including martinis, manhattans, metropolitans, and gimlets - also known as a martini glass. Typical Size: 4-12 oz.
Collins glass
Shaped similarly to a highball glass, only taller, the Collins glass was originally used for the line of Collins gin drinks, and is now also commonly used for soft drinks, alcoholic juice, and tropical/exotic juices such as Mai Tai's. Typical Size: 14 oz.
Highball glass
A straight-sided glass, often an elegant way to serve many types of mixed drinks, like those served on the rocks, shots, and mixer combined liquor drinks (i.e. gin and tonic). Typical Size: 8-12 oz.
Hurricane Glass
This is a tall glass with a hurricane lamp shape used for exotic or tropical drinks
Margarita/Coupette glass
This slightly larger and rounded approach to a cocktail glass has a broad-rim for holding salt, ideal for margarita's. It is also used in daiquiris and other fruit drinks. Typical Size: 12 oz.
Old-fashioned glass
A short, round so called "rocks" glass, suitable for cocktails or liquor served on the rocks, or "with a splash". Typical Size: 8-10 oz.
Red wine glass
A clear, thin, stemmed glass with a round bowl tapering inward at the rim. Typical Size: 8 oz.
Shot glass
This is a small glass suitable for vodka, whiskey and other liquors. Many "shot" mixed drinks also call for shot glasses. Typical Size: 1.5 oz.
TOOLS OF THE TRADE
The last thing you want to have happen is to have someone want a bottle of beer and be lacking a bottle opener. At home or in a business, there are certain tools of the trade that are needed in all circumstances.
Commercial Supplies
Can Opener
Useful for opening cans of fruit and syrup.
Corkscrew
For opening wine and champagne bottles
Cloths
Used for wiping surfaces and equipment. These should be damp and not wet.
Cutting Board
For slicing fruit and other garnishes – should be heavy and laminated
Bar Towels
These are 100% cotton and have sewn edges for durability. Use these along with cloths to keep things clean. Make good use of times where you have no guests to clean bottles and wipe surfaces.
Bottle Opener
For opening screw top bottles
Bottle Sealers
For keeping liquors and other bottle contents fresh.
Cocktail Shaker
A shaker is essential for blending ingredients in cocktails and mixed drinks. There are many cocktail shakers available. Most get the job done. Choose one that’s right for you.
Electric Blender
Many cocktails require a blender to blend the ingredients smoothly together. These prove very useful for drinks with fruit pieces or ice cream etc.
Grater
To grate spices like nutmeg
Ice Bucket
A metal or insulated ice bucket keeps your ice cold and clean.
Ice Tongs and Scoops
Use these to add ice to drinks without the risk of passing on unwanted germs. Never handle ice with your hands. Do not use glassware as a scoop lest it breaks or chips and leaves unwanted visitors in your drinks
Jigger/Shot Glass
Used as a measurement tool.
Juice Squeezer/Extractor
This is needed for getting the most juice out of your fruits. It helps to soak citrus fruit in hot water before squeezing
Bar Spoon
A bar spoon has a long handle and a muddler end that will allow you to mix and measure ingredients as well as crush garnishes.
Measuring Cups
Normally, these should be glass or chrome with incremented measurements imprinted up the side. These are needed for accurate measurement. They usually come with a set of measuring spoons which are need for some smaller quantities
Mixing Glass
A mixing glass is useful for long drinks where it is required to mix the ingredients without shaking.
Sharp Knife
For cutting fruit and garnishes
Strainer
This removes the ice and fruit pulp from juices. This may come with a cocktail shaker.
Glasses and Containers
There are various types of glassware of different shapes and sizes all serving their own purpose. Learning which drinks belong to which glass is beneficial to both you and your customers. They receive a higher quality drink which in turn reflects back on you and your establishment.
Insure all glassware is cleaned spotless prior to serving it to your customers. Wash glasses with warm water and a small amount of detergent, but not soap. Rinse them afterwards with fresh, cold water and polish them with a suitable cloth. Hold glasses by the base or stem of the glass to avoid fingerprints.
Following are all the glasses you will need in a commercial bar.
Beer Mug
A traditional beer container – typically 16 ounces
Brandy snifter
The shape of this glass concentrates the alcoholic odors to the top of the glass as your hands warm the brandy. Typical Size: 17.5 oz.
Champagne Flute
A tulip shaped glass designed to show off the bubbles of the wine as they brush against the side of the glass and spread out into a sparkling pattern. Typically 6 ounces
Cocktail glass
This glass has a triangle-bowl design with a long stem, and is used for a wide range of straight-up (without ice) cocktails, including martinis, manhattans, metropolitans, and gimlets. It is also known as a martini glass. Typical Size: 4-12 oz.
Coffee Mug
Traditional mug used for hot coffee – typically 12 to 16 ounces
Collins glass
Shaped similarly to a highball glass, only taller, the Collins glass was originally used for the line of Collins gin drinks, and is now also commonly used for soft drinks, alcoholic juice, and tropical/exotic juices such as Mai Tai's. Typical Size: 14 oz.
Cordial Glass
Small and stemmed glasses used for serving small portions of your favorite liquors after a meal. Typically 2 ounces
Highball glass
A straight-sided glass, often an elegant way to serve many types of mixed drinks, like those served on the rocks, shots, and mixer combined liquor drinks (ie. gin and tonic). Typical Size: 8-12 oz.
Hurricane Glass
A tall, elegantly cut glass named after its hurricane lamp like shape and used for exotic or tropical drinks. 15 ounces
Margarita/Coupette glass
This slightly larger and rounded approach to a cocktail glass has a broad-rim for holding salt, ideal for margarita's. It is also used in daiquiris and other fruit drinks. Typical Size: 12 oz.
Mason Jar
These are large square containers and are effective in keeping their contents sealed in an airtight environment. Typically these are used for home canning and are about 16 ounces.
Old-fashioned glass
A short, round so called "rocks" glass, suitable for cocktails or liquor served on the rocks, or "with a splash". Typical Size: 8-10 oz.
Parfait Glass
This glass has a similar inward curve to that of a hurricane glass but with a steeper outwards rim and larger rounded bowl. These are often used for drinks containing fruit or ice cream. 12 ounces
Pousse-cafe glass
A narrow glass essentially used for pousse cafés and other layered dessert drinks. It's shape increases the ease of layering ingredients. The typical size is 6 oz.
Punch Bowl
A large spherical bowl used for punches or large mixes 1 to 5 gallons
Red wine glass
A clear, thin, stemmed glass with a round bowl tapering inward at the rim. Typical Size: 8 oz.
Sherry Glass
This is the preferred glass for aperitifs, ports, and sherry. This has a narrow taper and is usually around 2 ounces
Shot glass
A shot glass is a small glass suitable for vodka, whiskey and other liquors. Many "shot" mixed drinks also call for shot glasses. Typical Size: 1.5 oz.
Whiskey Sour Glass
This type of glass is also known as a delmonico glass. It has a stemmed wide opening similar to a champagne flute and holds about 5 ounces
White wine glass A clear, thin, stemmed glass with an elongated oval bowl tapering inward at the rim. Typical Size: 12.5 oz.
Home Bar
Stocking tools for a home bar will require much fewer supplies, but there are a few staples you will definitely want to have.
Can Opener
Useful for opening cans of fruit juices
Corkscrew
For opening wine and champagne bottles
Cloths
For wiping surfaces and equipment. These should be damp and not wet.
Cutting Board
A heavy, laminated cutting board is best for slicing fruit and other garnishes
Bottle Opener
For opening screw top bottles
Cocktail Shaker
This is used for blending ingredients in cocktails and mixed drinks.
Electric Blender
Many cocktails require a blender to blend the ingredients smoothly together. This is useful for drinks with fruit pieces or ice cream etc.
Ice Bucket
A metal or insulated ice bucket keeps your ice cold and clean.
Ice Tongs and Scoops
Tongs are used to add ice to drinks.
Jigger/Shot Glass
This is used as a measurement tool.
Sharp Knife
For cutting fruit and garnishes
Glass and Containers:
Beer Mug
16 ounces – traditional beer container
Champagne Flute
6 ounces – tulip shaped glass designed to show off the bubbles from the champagne
Cocktail glass
This glass has a triangle-bowl design with a long stem, and is used for a wide range of straight-up (without ice) cocktails, including martinis, manhattans, metropolitans, and gimlets - also known as a martini glass. Typical Size: 4-12 oz.
Collins glass
Shaped similarly to a highball glass, only taller, the Collins glass was originally used for the line of Collins gin drinks, and is now also commonly used for soft drinks, alcoholic juice, and tropical/exotic juices such as Mai Tai's. Typical Size: 14 oz.
Highball glass
A straight-sided glass, often an elegant way to serve many types of mixed drinks, like those served on the rocks, shots, and mixer combined liquor drinks (i.e. gin and tonic). Typical Size: 8-12 oz.
Hurricane Glass
This is a tall glass with a hurricane lamp shape used for exotic or tropical drinks
Margarita/Coupette glass
This slightly larger and rounded approach to a cocktail glass has a broad-rim for holding salt, ideal for margarita's. It is also used in daiquiris and other fruit drinks. Typical Size: 12 oz.
Old-fashioned glass
A short, round so called "rocks" glass, suitable for cocktails or liquor served on the rocks, or "with a splash". Typical Size: 8-10 oz.
Red wine glass
A clear, thin, stemmed glass with a round bowl tapering inward at the rim. Typical Size: 8 oz.
Shot glass
This is a small glass suitable for vodka, whiskey and other liquors. Many "shot" mixed drinks also call for shot glasses. Typical Size: 1.5 oz.
Monday, April 27, 2009
Bloody Mary, a hangover heaven
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!
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!
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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