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Bad men live that they may eat and drink, whereas good men eat and drink that they may live. -Socrates
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When you hear the word Cocktail, what comes to mind? Generally, you think immediately of your favorite mixed beverage. Though, your favorite is not all that is out there. As in anything else food related, an open mind is needed when considering cocktails. Just because you have one favorite drink, does not mean many more beverages cannot be enjoyed.
Cocktail as defined is any variety of mixed alcoholic beverages. Consisting of whiskey, brandy, vodka, gin and/or other liquors, as well as containing mixers.
Mixers will be anything from fruit juices like orange and grape juices to club soda to tonic water. Basically mixers make the drink bitter or sweet, depending on what is added.
Cocktails have a basic recipe to follow. However, anyone can adjust the recipe to suit their own tastes. Adding or taking away amounts or entire liquors can make or break the drink to any person that drinks it. A variation of the cocktail is the mocktail, which contains no alcohol. Perfect for the minor to pretend as an alcoholic drink or for those wishing to partake in something at parties but are designated drivers or do not drink alcohol.
When going out and about for a night of partying, be knowledgeable in what is available to partake in. Enjoy the drinks, remember what it is made of and use that information to help stock the homebar, making it personally another time.
Always remember to drink responsibly. When in public, have a designated driver. Also, be conscious of ABC laws (in the US particularly) that could have public bartenders have a person leave if they feel it is risking their license.
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Love the bars and pubs, but hate the prices? Setting up the home bar can be pricey, though usually a few friends being able to gather with can repay that public feeling ten times over.
What does one need? To start with the basics:
Tools:
Bottle Opener, Cork Screw, Can Opener, Electric Blender, Large Pitcher, Measuring spoons, Cutting board with sharp paring knife, Ice bucket with tongs or scoop (small), Mixing glasses, shaker and strainer, towels for cleaning up spills, storage for garnishes, glassware. Recommended, but not required, is an ice crusher, as some drinks are better served without ice cubes.
Supplies:
Napkins and/or coasters and swizzle sticks (individuals can stir their own drinks with these as the drink does tend to seperate over time).
These will need to be replaced regularly, and as such are voluntary to buy.
Mixers:
club soda
tonic water
ginger ale
7up/sprite/sierra mist
cola (regulars and diets)
tabasco sauce
milk
green olives
cocktail onions
lemons and limes
salt and pepper
celery stalks
simple syrup (in a saucepan, add 1 pound of granulated sugar into 13 ounces of hot water, gradually stirring)
Fruit Juices:
Tomato, Orange, Pineapple, Cranberry and Grapefruit
Liquers:
Amaretto
creme de menthe
Curacao
Grand Marnier
Irish Mint
Kahlua
Sambuca
Southern Comfort
Tia Maria
Triple Sec
Liquors:
Gin
Rum
Tequila
Vodka
Scotch Whiskey
Bourbon
Basic Glassware:
Collins, Shot, Old Fashioned or Highball, Irish Coffee Glass, Wine glass, Brandy Snifter, Whiskey Sour, Cocktail/Martini, and Cordial.
All of this is basic stock, add and remove items as preferred. If planning a party and know what guests would want beforehand then that is halfway to getting the perfect bar set up. Be sure to have non alcoholic options available. Beer as an alternative is a good idea too. Do not worry over being unable to make any one drink due to lack of ingredients. Remember it, get the information needed to buy the stock for the next time. Every bar only needs one starting place.....and that is with the individual doing it. Happy Mixing.
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Chilling a Glass:
1. Place glasses in the refrigerator or freezer several hours before use.
2. Fill the glasses with crushed ice just before using.
Frosting a Glass:
"Frosted Drinks", glasses should be stored in the refrigerator long enough to give the glass a white and frosted look and feel.
"Sugar-Frosted", pre-chilled glasses are moistened on the rim by a slice of lime or lemon then dipped in powdered sugar.
Margaritas are the same technique as Sugar Frosted, but use coarse salt instead of the powdered sugar.
Stirring:
Pitchers of cocktails should be stirred for ten seconds to mix properly. If carbonated, two stirs with a spoon will suffice.
Shaking:
Any drink made with juice, sugar or cream.
Pouring:
Batch making of drinks should have the glasses lined up in a row, pouring each until each glass is half-full then backup and pour evenly until the shaker/pitcher is empty. Leftovers of any mix should be discarded, as they will be too watery for another round.
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Even the professional bartender needs to know how much to put into a drink.
Using the standard:
1 dash or splash = 1/32 oz. = 0.9 ml.
1 teaspoon = 1/8 oz. = 3.7 ml.
1 tablespoon = 3/8 oz. = 11.1 ml.
1 pony = 1 oz. = 29.5 ml.
1 jigger = 1 1/2 oz. = 44.5 ml.
1 wineglass = 4 oz. = 119 ml.
1 split = 6 oz. = 177 ml.
1 cup = 8 oz. = 257 ml.
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