Pretty freaking awesome
About two years ago I got a Twitter mention from a stranger:
@LukeAndrews I would love to chat with you about a line of bar mixers my company is launching that we are interested in featuring you on
I had recently quit my job as the beverage director of a hip cocktail bar in Chicago. I also said "I . . .
Little Bit of This...Little Bit of That
If you have recently watched Tom Cruise's masterpiece Cocktail, like I did to prepare for writing all this, you will notice how damn cool he looked free pouring all that booze all over the floor. He can do what he wants (he is the last barman poet after all) but I will stick to measuring with a jigger. A jigger is a . . .
Citrus is the acidic component in sour cocktails. Learning to make a sour is a critical step and one that is full of personal preference. Very quickly, I want to show you something:
Gin (or vodka) + Acid + Sugar = Gimlet
Rum + Acid + Sugar = Daiquiri
Tequila + Acid + Sugar = . . .
You don't need a camera to make good drinks
Aside from glassware and liquor here are some unboozy things to collect that will make cocktailing easier:
- A bunch of Instagram filters
- Fancy camera
- A brand deal.
Ha. Just kidding. The Internet is full of guides on how to be a home bartender and most of them talk about what angle to take . . .
But I did...
Syrups are for adding balance to the alcohol and/or acids in a cocktail. They are also a source of dilution because they consist of water and something (usually) sweet. Most bars use simple syrup in a 1:1 or 2:1 ratio. It can be made on the fly with warm tap water and either stirring or shaking to incorporate. You can use . . .
The Most Important Cocktail Ingredient
Pretty drinks always taste better. Of course, it's more than just aesthetics. Large ice melts slower thus keeping your beverage at its served strength longer. Good ice when mixing also breaks up slower thus diluting your drink less. Remember when shaking or stirring there can never be chilling without dilution and vice . . .