The art of mixing drinks, which is a summary of the secret of cocktails, requires careful preparation: your guest, not like to see you panting and sweating while the shaker or ice at the last minute frantically uncorked several bottles while trying to slice oranges and lemons, and demonstrating rough and disorganized.
It will be important for you not only prepare ahead of time all the necessary ingredients and various liqueurs and ready for use, but also provide tools to those (quite numerous, but important) that you will consistently never to be unprepared to deal with any request or cocktail recipe you would like to prepare.
therefore begins by listing the accessories you get: the main ones will also have each its own descriptive note.
The shaker
The shaker is a container of silver bottle-shaped, opening at its top by a cap similar to a glass. This container, once filled with the ingredients necessary to prepare for a certain kind of cocktails, you need to mix them together, which is obtained by shaking.
The spoon
This is a normal rather long-handled spoon, and is extremely useful as it serves to mix that in measurements. The measure
is a cup containing flax to 50 cc. of liquid.
The mixer (or 'mixer')
is a container used to mix all those alcoholic compositions that can not be shaken. Usually there are blenders on the market gradually.
The colander
Also called 'strainer', the sieve having approximately the same diameter of the shaker (because it must be introduced), and how it is in silver. It is also supplied with a handle. The colander, as we said, it should be introduced in shaker to avoid that at the time to pay the drinks in glasses, they fall into the residue of the juice of lemon, orange, etc.., or bits of fruit pulp used.
Glasses
types of glass which you have to serve every kind of cocktail are: shot glass, champagne glasses, Tumblers (normal and large); cocktail glasses.
The 'measures'
Most publications do indicate the proportions of liqueur cocktails to be added in the same cocktail with a series of mathematical relationships (6 / 8, 3 / 4, 1 / 3) of that particular liquid , specifying to example that these proportions are for six people, or 12. The thing gets complicated when the number increases or decreases, or even when drinking alone. For this reason, in the various recipes that follow, was preferred whenever an expression such as "... a part of three parts ...", assuming that, depending on the personal desire to drink, each of you should know "what" should be that particular part, adjusting accordingly and respect for the other parts added, the same proportions. How
tools, will also serve two sugar bowls, one for the granulated sugar and one for the lumps fitted with a corkscrew bottle opener, a bucket ice tongs, a juicer, a tall glass to hold straws and spoons, plugs spray to be applied to various bottles, a cork for champagne (to close open bottles), a boxcutter special peel of citrus fruit a boxcutter well sharp.
ingredients
To adequately prepare our cocktails, as well as the raw material (the liquor, which we will examine in the next section of this book), we would have a number of ingredients 'additional' basic but that will never fail, in order to have the greatest freedom of choice in the preparations. We will therefore always have:
* milk, eggs Fresh cream and absolutely * olives and seasonal fruit, * Cinnamon, Worchester sauce, nutmeg, pepper, cloves, Tabasco and paprika * vinegar, salt and olive oil * Angostura (in a spray bottle); * Honey, sugar and lump * Orange-bitter * Cherries, oranges and lemons; * Grenadine, soda water, ginger ale, tomato juice. As supply their own 'bar'
There are no precise rules for supplies of its own bar at home. Usually best to have available the same spirit that you can choose the quality and quantity required, taking into account your tastes and those of your friends to whom you offer to drink more often. However, we agree to have on hand as well as some that would require liquor-base hits in case of unexpected or sudden changes in taste. As long as the drinks are the most popular 'Manhattans', the 'martini' and 'highballs', you should begin to stock up with their ingredients: whiskey, gin and vermouth. A quality of gin will do, but you will need two types of vermouth: sweet and dry. As for the whiskey, it would be better to have four qualities: blended, bourbon, scotch and canadian. As soon as I hear you ask a 'Daiquiri' or a 'screwdriver', However, you will realize the need to add to your collection even rum and vodka, then you will have all the basic liquors that everyone expects to find at home, and that the rest yourself wherever you are you are expecting guests.
Useful
- may happen that some cocktails in glasses should be paid already cold. To do this, put the glasses in the freezer for about ten minutes, or fill them with crushed ice and stir for a few seconds before the tank, and pour in the drink. If you want the glasses remain cold for a long, wet with water and put in the freezer for two or three hours;
- Shake the shaker for about fifteen seconds of holding it horizontally with both hands so that the cap comes off from the container;
- Serve immediately drinks, as the minutes pass make tasteless and almost completely devoid of gold aroma
- When then remove a piece of rind from a citrus fruit, be careful not to cut the white part inside.
- Before addressing an evening-based cocktails, eat something, you will identify your body in a greater proportion of large doses of alcohol you ingest and components 'food' sound.
- seems paradoxical, but the best remedy to overcome the effects spent an evening drinking cocktails is to drink the next morning, a half bottle of Champagne.
Source: cocktailmania.com
