The Complete Cocktail Manual
Page 14
220 MAKE EYE CONTACT
If the space allows, try to position the bar setup in a way that will allow you to make eye contact with guests when they enter, especially if the host will be mixing the drinks. It makes people feel welcome and lets them know where the host is—and, most important, where to get their booze.
221 SET THE MOOD
People go to parties for the same reason they go to bars (and no, it’s not just to drink): to socialize and connect with each other. A good party atmosphere, like a great bar, encourages that to happen.
COMFORT Everyday seating arrangements don’t always work for larger gatherings. Make sure seats don’t block doors or isolate people, and aren’t too far from surfaces to rest plates and drinks. A few kiosk tables spread throughout the party and some extra chairs will make everyone more comfortable.
LIGHTING Nothing is more intimidating than a bright light straight in the face, making you feel like you’re sitting in an interrogation room. Dim the lights, or, if that’s not possible, swap out the bulbs for something with a lower wattage and a warmer glow. You can also keep them off completely and instead use lamps or portable shop lights covered with lighting gels.
TUNES The volume and type of music you choose will also have an effect on the party. Here you need to know your guests and theme, and choose appropriately, keeping tabs on the volume as people come and go. Chances are great you’ll find something suitable on a music streaming service if you don’t feel like building a playlist.
222 DON’T DO THE DISHES
So you start planning your party and then get a little panicky when you realize that you want to serve martinis to 50 people but you don’t have the glassware. Don’t switch to plastic—there’s a simple and elegant solution: Rent them from a local events or party-supply company.
Depending on the size of your order, you may need to pick them up yourself if you don’t meet the minimum (though if you need extra linens, tables, and seats, your event is probably big enough). If you are having the event catered, you can often have the catering company supply the goods, as they often get regular deliveries of event rentals.
The best part? They arrive clean and, once you’re done, you get to send them back without having to wash a single one.
223 BATCH A PLAN
You can batch pretty much any cocktail in advance and then either shake or stir as you need them, but there are a few considerations you’ll want to keep in mind.
Cocktails that contain egg whites or cream are bad ideas at a giant event, because you can’t batch them ahead of time. They need a good amount of shaking to build the volume and texture they’re known for, and, like French fries, need to be consumed immediately after making them.
If your drink calls for anything with bubbles in it, keep everything as cold as possible (the bubbles will last longer that way), and only add the sparkling component at the very end—to each individual drink.
224 SCALE YOUR RECIPE BY RATIOS
This is a good time to break out your spreadsheet application to do all the hard math for you. If that’s not your thing, rethink a recipe as ratios. There will always be anomalies, but for the most part you can simply break them down in parts. For example, the basic sour recipe (see item 046) is 2 ounces spirit to ¾ ounce each citrus and sweetener, which may not be an elegant and easy number, but it can also be thought of as the 8:3:3 ratio. Messy, yes, but easier in a pinch.
225 MIX THE BUCKET
Unless you have access to a commercial kitchen space, chances are you don’t have huge containers lying around in which to mix up and store large amounts of batched cocktails. But your local big-box hardware store (yes, hardware store) probably has the solution: inexpensive 5-gallon (19-liter) food-grade plastic buckets. You can get a bucket and lid for fairly cheap (and you can also opt for just the bucket, depending on your needs). Make sure it’s food-grade, and not just for mixing paint, and then all you’ll need is more room in the fridge.
226 PRE-BATCH YOUR DRINKS
Sometimes you don’t need to batch a whole cocktail ahead of time, either because you want to maintain a little bit of showmanship or you’re just looking to turn a six-ingredient drink into an easy two-parter. Pre-batching is another popular way to offer good-quality but speedy cocktails. The idea is that you combine all of the nonvolatile ingredients together, such as spirits, liqueurs, sweeteners, and syrups. But make sure you start by making one cocktail, taking note of the total volume of nonvolatile ingredients you need per drink. Then when pouring from the batch, measure carefully. Don’t eyeball it or your drink will be off-balance.
227 GIVE A WARM WELCOME AND A COLD DRINK
Don’t let the excitement of mixing drinks for your friends turn you into a source of the bottleneck at your own party. If you say hi to everyone and mix each individual drink, you’ll wind up with a line. Unless you have a TSA theme, don’t make your friends wait 40 minutes for a drink. Here’s how to avoid the wait times.
Plan on pre-batching the first and last drink, if serving more than two—it will free up your hands and provide more time for up-front socializing and introductions. Make sure you greet everyone and offer a welcome with one of your pre-batched cocktails, and set out a self-serve station with a punch bowl, pitchers, bottled cocktails, or Jell-O shots so that guests can help themselves right away, even if they’re not interested in the go-to cocktail option. This will give you more time for last-minute preparations (no matter how much planning you do, you’re bound to forget something).
If you really want to shake individual drinks as people arrive, mix up the classics ahead of time with everything except ice, garnishes, or sodas, then simply shake and serve.
228 HAVE FUN WITH ICE MOLDS
Making your own ice is an easy way to add an extra touch of fun by freezing citrus, herbs, flowers, and other garnishes into the block.
Because most homemade ice comes out slightly cloudy, your decorative elements should be on the bottom or top of the mold. Using ice molds or a plain old ice tray, layer your garnishes on the bottom, add a tiny bit of water, freeze, add more water, freeze again. You can continue adding garnishes in layers as you like, stopping with the topmost portion about three-quarters of the way so that a layer of ice can form above it.
229 SLICE AND DICE YOUR ICE
USBG | SAN FRANCISCO CHAPTER
KEVIN DIEDRICH
Operating Manager | PCH (Pacific Cocktail Haven)
Truly clear ice requires breaking down large blocks sourced from ice companies. An ice saw will set you back a couple hundred dollars, so it’s not really for the hobbyist bartender—stick to molds at home, or order cut ice from local ice sculptors (see item 040). But the process of breaking down a 300-pound (136-kg) block of ice into smaller serving sizes is good to be aware of.
STEP ONE An electric chainsaw with a milling attachment (set to the appropriate thickness) is used to cut manageable-size planks of ice from the big block. The thickness will determine the size of the resulting cubes.
STEP TWO A band (or the chainsaw) is used to cut the slabs into columns, making them as uniform as possible, equal in width and height.
STEP THREE Those columns are then cut into cubes.
STEP FOUR To make ice spears for Collins and highball drinks, the slab is cut into smaller slabs, about half the size of the columns, then cut again in half lengthwise into long spears.
230 DON’T GET STUCK
USBG | SAN FRANCISCO CHAPTER
KEVIN DIEDRICH
Operating Manager | PCH (Pacific Cocktail Haven)
After all the hard work that goes into cutting up your ice, don’t let your cubes or spears stick to each other in the freezer. The simple solution is vodka. No, not for you (especially not if the chainsaw is still around), but for the ice.
Using a clean spray bottle filled with vodka, mist your ice with a thin layer on all sides. The lower freezing temperature of the vodka will keep the cubes from sticking to each other.
231 SALUTE THOSE ABOUT
TO MOCK(TAIL)
USBG | NEW ORLEANS CHAPTER
JONATHAN SHOCK
Head Bartender | Catahoula Hotel
Having a couple of mocktails up your sleeve is a useful hospitality tool. Your guests may be asking for them for any number of reasons, but ultimately they’re looking for a way to enjoy the occasion, avoid feeling left out, or sidestep anyone around them who might feel uncomfortable with a nondrinker in their midst. And keep in mind that the reason a guest isn’t drinking is probably none of your business; a new diet, medication interactions, early pregnancy, or a hop on the wagon are all possibilities—as is “I’m still hungover from last night, man.”
The look and feel of a mocktail is just as important as the taste, and if the drink doesn’t give off that party vibe, it defeats a large part of the effort. So from garnish to glassware, make sure your guest doesn’t feel as though he’s sitting at the kids’ table.
232 CRAFT DELICIOUSLY POTABLE WATER
USBG | NEW ORLEANS CHAPTER
JONATHAN SHOCK
Head Bartender | Catahoula Hotel
One of the most commonly overlooked critical elements of a party is water. Water keeps everybody hydrated (important in avoiding hangovers), and also slows down the speed at which people drink. A little effort in making water accessible and delicious only makes the party better.
You can use the peels of citrus, stray mint leaves, cucumber rind, and garnish scraps to create a delicious, spa-style water infusion for your guests. This is a low-effort way to make water appealing, while also reducing bar waste and efficiently using the entire product. Adding some hero citrus wheels and cucumber slices keeps it looking pretty and delicious.
233 KEEP YOUR DRINKS AND FRIENDS DRY
USBG | NEW ORLEANS CHAPTER
JONATHAN SHOCK
Head Bartender | Catahoula Hotel
Here are some basic rules for crafting a good mocktail. They should be dry, balanced, and delicious—just like all your recipes.
DO
Keep them dry; the pucker prevents guests from drinking them too quickly and can offer the slight shudder of a spiked drink.
Approach a mocktail the same way you would a cocktail: keeping balance, dilution, and flavor in mind.
Build drinks in Collins or highballs, since it doesn’t matter if they’ve got more volume.
Start with the flavors you have at your disposal by looking at your juices, syrups, and bitters.
Keep the formulas of sours and palomas in mind as you develop a recipe.
DON’T
Beware falling into the “virgin” trap—simply removing the liquor from an enjoyable cocktail won’t make for a good drink.
Putting sparkling water on ice does not a mocktail make—give your guests something worth bragging about.
Don’t use teeny-weeny glassware, no matter how pretty. Mocktails are easier to drink, and will need a refill in seconds flat.
Avoid using up all your bar prep (mixers, syrups, etc.) too quickly. You’ll need them for the cocktails, too!
Don’t lean too heavily on juices or syrups. Use plenty of soda water, tonic, and ginger beer so it doesn’t get too sugary.
234 MOCK THEIR SOCKS OFF
USBG | NEW ORLEANS CHAPTER
JONATHAN SHOCK
Head Bartender | Catahoula Hotel
Using cocktail bitters in mocktails is controversial, since they are typically alcoholic—but they are used in such small quantities that they end up contributing just trace amounts. Bitters are great for adding layers of complexity to an otherwise simple (and alcohol-free) drink. Just make sure that your guest isn’t allergic or completely opposed to the idea. Here are a few great recipe ideas for the zero-proof crowd.
235 SAINT TIKI
USBG | NEW ORLEANS CHAPTER
JONATHAN SHOCK
Head Bartender | Catahoula Hotel
2 oz orange juice
2 oz pineapple juice
¾ oz lime juice
½ oz cinnamon simple syrup (1:1)
2 dashes Tiki bitters (optional)
Ginger beer
Mint sprig to garnish
Combine orange, pineapple, and lime juices, cinnamon syrup, and bitters (if using) in a cocktail shaker. Add ice, shake hard 8–10 seconds, and strain into a cold coupe or cocktail glass. Top with ginger beer and garnish with a mint sprig.
236 FAUX-LOMA
USBG | NEW ORLEANS CHAPTER
JONATHAN SHOCK
Head Bartender | Catahoula Hotel
2 oz grapefruit juice
1 oz lime juice
1 oz simple syrup (1:1)
Soda water or grapefruit soda
Lime wedge to garnish
Combine grapefruit juice, lime juice, and simple syrup in a cocktail shaker. Add ice, shake hard 8–10 seconds, and strain into a Collins or highball glass with ice. Top with soda water (or grapefruit soda, if using) and garnish with a lime wedge.
237 HONEYBEE FIZZ
USBG | NEW ORLEANS CHAPTER
JONATHAN SHOCK
Head Bartender | Catahoula Hotel
2 oz lemon juice
1½ oz rich honey syrup (2:1)
Soda water
2 dashes Angostura bitters (optional)
Cherry to garnish
In a Collins or highball glass with ice, add the lemon juice and honey syrup and stir. Top with soda water. Add bitters and garnish with a cherry.
238 WILD MULE
USBG | NEW ORLEANS CHAPTER
JONATHAN SHOCK
Head Bartender | Catahoula Hotel
1 oz lime juice
½ oz simple syrup (1:1)
Ginger beer
Lime wheel to garnish
In a copper mug or old-fashioned glass with ice, add the lime juice and simple syrup. Top with ginger beer and garnish with a lime wheel.
239 WATERMELON-GINGER GELATIN SHOTS
USBG | NORTHEAST REGIONAL VICE PRESIDENT
JONATHAN POGASH
President/Owner | The Cocktail Guru, Inc.
It’s hard not to find cocktail Jell-O shots fun, and they’re even better when they’re made inside a hollowed-out piece of fruit. Make sure that the liquid tastes sweeter than you would normally like, since the sweetness will settle down once the gelatin sets. Here’s a recipe that uses small watermelons, but you can use any fruit with a rind.
1 watermelon (small)
½ cup lemonade
1 cup watermelon juice
1 cup ginger liqueur
½ cup Lillet rosé aperitif
4 oz cold water
2 tablespoons powdered gelatin (1 envelope)
6 oz boiling water
Hibiscus sea salt (or any flaky salt) to finish
Cut the watermelon in half and scoop out the flesh (you can use this to make the juice). Cut a small slice off the bottom of each half to create a stable base—you don’t want them spilling in your fridge.
In a separate bowl, combine the lemonade, watermelon juice, liqueur, and aperitif, and set aside.
In a heatproof container, add the cold water to the powdered gelatin, and stir to combine. Then add the boiling water and stir until the gelatin completely dissolves. Add the cocktail mixture and stir until well mixed. Pour the whole thing into the hollowed-out watermelons and refrigerate overnight.
Once the liquid has set, you can slice the melon, sprinkling each “watermelon slice” with a small pinch of salt. Serve with a spoon. Makes 24 servings.
240 HAVE NO BONES ABOUT IT
Gelatin is an animal-based product, made from the collagen extracted from byproducts (like bones and skin) of meat production. For many people, such as vegetarians, vegans, and those on restricted diets for religious reasons, gelatin isn’t something they can eat. Thankfully, there are plant-based substitutes like agar-agar, which can do the same job as gelatin. Just be aware that the texture will be firmer and a bit more crumbly. To use agar-agar in any gelatin recipes, simply substitute 1 teaspoon powdered agar-agar for every tablespoon of
gelatin, and heat up the agar-agar along with the hot water.
241 FEAR THE EDIBLE SHOT
I’ll be honest: Of all the ways to enjoy a cocktail, none of them scare me more than the edible gelatin cocktail. While the effects of a standard cocktail are usually quickly apparent, gelatin shots lead to a delayed reaction that can be much harder to anticipate—especially if you indulge in too many, thinking you don’t feel the effects. You will, soon, and you might find yourself suddenly sideways. Be smart, and don’t have more than two in any given evening.
242 GROW SOME BOURBON BALLS
Letting these confections rest is key to getting the best flavor, but be careful not to wait too long to eat them—they will start to fall apart as the whiskey evaporates out of the pastry. If whiskey isn’t your thing, this recipe also works with any spirit of your choice.
1 box (12 oz) vanilla wafers, broken into pieces
6 oz semisweet chocolate, finely chopped