The Beginners Guide To Drinks (Finding The Starting Point)

Bartending Basics – How to Make Cocktails that Rule Are you an aspiring bartender wondering why your cocktails never taste like the experts’? Remember, there are times when the little things actually make the biggest difference. If you focus on the world’s best bartenders, you will observe that there are a few things they do to make any cocktail elicit a “WOW” from its drinker. Below are five easy steps you can take each time you stir your favorite drinks, and soon, you’ll notice the quality of your cocktails improving.
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1. Invest in quality spirits.
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There is a huge difference between the distilled spirits you’ll find at the top shelf and the bottom shelf of your liquor store. Your drinks will reflect the individual quality of the ingredients, and with liquor being usually the strongest ingredient in a drink, you must be willing to spend more for quality. A Martini where you used a $5/bottle gin is not going to be as amazing as one made where the gin is priced at $40/bottle. Don’t think though that you have to spend a fortune each time you visit the liquor store. There are many good reasonably priced brands that are just perfect for day-to-day mixing, setting you back around $20 to $30 per bottle. This simple step will get your cocktails started on the right foot. 2. Use strictly fresh ingredients at all times. Instead of using bottled or canned ingredients, always go fresh for your cocktails. A lot of bottled mixers will come with unwanted additives that remove the cocktails freshness. This mostly refers to fruit juices, but to to other mixers too like using a soda siphon rather than to buying bottled soda water or club soda, and making your own grenadine, sour mix or simple syrup. With fruits, you just have to squeeze limes, lemons, and oranges using a hand juicer; or get an electric juicer to make fresh juice from apple, pear, cranberry or anything suitable. 3. Match the temperatures of the drink and the glass. This may appear to be a simple or unnecessary step, but it actually makes a world of difference. When you serve cold drinks, chill the glass prior to pouring. This will maintain the drink’s cold temperature for longer, and make the experience of drinking better from start to end. Chilling a glass can be as simple as putting it in the freezer for a minute, or pouring cold water into the glass, shaking it and throwing it out just before you pour. The same theory should be used on warm drinks. For example, if you were making a Hot Toddy, the glass must be warming up (just pour hot water inside) as you get ready with the ingredients. Nothing destroys a drink worse than reaching the bottom where a cold drink is warm, or the other way around.