Cocktail Crafting Wisdom from Tom Macy

Question 1

Maple Syrup

Answer 1

There’s no need to dilute maple syrup for cocktails - as you would with, say, honey. It can be used straight out of the bottle, and it should be real maple syrup, as in from a tree. I don’t have anything against Aunt Jemima on pancakes, but there’s something off about them in it in cocktails that reminds me of cough syrup.

Maple Syrup Grades
There are four grades of maple syrup which are subheadings of Grade A (a bit redundant I would say, but whatever). They are organized, quite literally, by color and taste:

Golden Color and Delicate Taste
Amber Color and Rich Flavor
Dark Color and Robust Flavor
Very Dark Color and Strong Flavor

As you can see, the darker the syrup, the stronger its flavor. For cocktails, stronger is ideal but any will suffice. Keep in mind these grades have nothing to do with quality, it’s just different flavor profiles. All maple syrup is made the same way. The sap is collected and boiled down until to syrup consistency. It takes about 40 gallons of sap to make 1 gallon of syrup (!!!). The differences between the grades is a result of when the sap was tapped. Sap runs off lighter when tapping begins which is usually somewhere between late January-mid March depending on how cold it is, and gets progressively darker throughout the season, which typically taps out - sorry, couldn’t help myself - after 4-6 weeks.

Former Maple Syrup Grading System
This grading system is new as of 2014. The old system had 3 subheadings of Grade A as well as a Grade B which was the darkest and strongest in flavor, and the bartender’s choice for cocktails (there was also a grade C that wasn’t commercially available and sold to factories for wholesale production of things like maple candy). This labeling led to the understandable misconception that grades B and C were lower quality, which precipitated the change. So some old cocktail books or articles that recommend grade B - such as mine perhaps - would refer to dark or very dark today.

Question 2

Apple Jack/Apple Brandy

Answer 2

Apple brandy is simply brandy made from fermented and distilled apples, it has no relation to sweet apple liqueurs used to make apple martinis (yuck). Apple brandies cover a wide array of flavor profiles. As I discuss here, they broadly fall into two categories, Calvados from France, and what I dub American apple brandy, aka applejack. The American style apple brandy tends to have a more bite, making it akin to whiskey, whereas Calvados behaves like a traditional brandy, and is soft and round. Both are delicious, but for this cocktail and those like it (such as my Log Cabin), I think the sharpness of the American style makes it the better choice.

There are two basic styles: Calvados, which can only be made in the Calvados region of France, and American apple brandy, which is also sometimes referred to as applejack. Calvados is more like a true a brandy. It is round, soft, subtle and fruity. American apple brandy behaves more like a whiskey; sharper and more aggressive. I use American apple brandy more in cocktails because of its assertiveness. Laird’s 100 proof is my go-to.

Applejack vs. Apple Brandy (There’s No Difference)
To be perfectly clear, Applejack is Apple Brandy, they are interchangeable terms. Though there used to be more of a distinction.

Americans have been making booze from apples as far back as the 1600s. With no shortage of apples in the northeast, thirsty colonists made hard cider which could be then distilled into apple brandy. But distillation requires a still, which not everyone had access to, so many who were in search of a stronger drink turned to a simpler method of concentrating the cider called jacking, aka freeze distillation.

This is when a fermented beverage like hard cider, beer or wine is kept at freezing temperatures so the non-alcoholic elements solidify while the alcohol - which freezes at much lower temperatures - remains a liquid. This ice can then be skimmed off leaving the remaining liquid at a higher proof. The process can be repeated for further concentration, though it won’t reach an ABV as high as a traditionally distilled spirit.

Eventually, someone coined “jacked” cider, with the catchy name applejack. No commercial apple brandy is made with this method today. Aside from being prohibitively impractical on a large scale, it’s also quite dangerous because toxic higher alcohols like methanol aren’t removed as they can be with traditional distillation. So hear that kids? Don’t try this at home.

The term Applejack persists today presumably because it sounds cool (and very cool at that, that’s the only reason I call it an Applejack Old Fashioned, as opposed to an Apple Brandy Old Fashioned). You still see printed applejack on labels sometimes, just remember there’s no production-related difference from apple brandy. However, sometimes a spirit will be labeled as “Blended Applejack”, or “Applejack - a Blend”. These are a mixture of 20-30% apple brandy with the rest being neutral grain spirits - not bad, but not my favorite

Question 3

Spirits

Answer 3

A spirit, aka hard liquor, is a fermented beverage that has been distilled to at least 40% alcohol by volume (ABV) or 37.5% in the EU. For example, when beer and wine are distilled they become whiskey and brandy, respectively. Spirits are used in cocktails in the largest quantities, which is why they’re also sometimes referred to as “base spirits.” There are many different spirit categories, but the majority of cocktail recipes contain one of just five: whiskey, gin, rum, tequila and vodka.

Most of these categories also contain multiple sub-categories or styles. For example, bourbon and Scotch are both kinds of whiskey (among many others) and there are white and aged style rums. The specific types of spirits I’ve listed below are what I recommend getting first.

Question 4

Modifiers & Bitters

Answer 4

Modifiers & Bitters
Modifier is a term coined by bartenders for an ingredient that’s used as a secondary flavor in a cocktail, in support of the base spirit, for example, the vermouth in a Manhattan or Martini. They are usually a lower proof, but not always, and are typically either wine-based (vermouth), or spirit based (liqueur). They encompass an exceptionally wide array of different products, but the 4 bottles listed here have the broadest applications.

Bitters are an intensely concentrated infusion of herbs, roots and other botanicals. They are usually alcohol-based, though some are glycerin-based. I think of bitters like cooking spices; they are used in small quantities to enhance and deepen other flavors, not to be the primary one.

Where to Buy Bitters?
A little tip on shopping for bitters; because they are classified as a food product and not an alcoholic one, in most states they cannot be sold in a liquor store. You’ll find them in the grocery store, usually around the spices and condiments, not a liquor store. Or just buy them online.

Question 5

Aperitifs & Digestifs

Answer 5

Many products that fall under the modifier umbrella are also consumed straight and unaccompanied as aperitifs or digestifs, which are drinks taken before or after a meal, respectively. But to be clear, these are not specific categories of alcohol. A cocktail could also be served as an aperitif, for example. So, while some bottles may have “aperitif” or “digestif” printed on their label, it is more of a serving suggestion or declaration of style, rather than an official classification.

Question 6

The 10 Must Have Bottles

Answer 6

1. Bourbon or Rye Whiskey
2. Gin
3. White Rum
4. Blanco Tequila
5. Vodka
6. Sweet Vermouth
7. Dry Vermouth
8. Cointreau or another good orange liqueur
9. Campari
10. Angostura Bitters

Question 7

Rye and Bourbon Whiskey

Answer 7

Whiskey is perhaps the king of all cocktail spirits, or maybe it’s just my favorite. While there are several delicious categories of whiskey - Scotch, Irish, Canadian, etc. - for cocktails you generally want American whiskey. This means either bourbon or rye.

Bourbon is made with at least 51% corn, which is a sweeter grain, so the resulting whiskey is a bit mellower and rounder. On the other hand, rye is made with at least 51% rye, which makes a whiskey that’s sharper, spicier and drier. Both are excellent in cocktails, just different. Whichever you choose is purely a matter of personal preference. Or if you’re like me, you’ll get one of each

Recommended brands:
Rye:
1. High West Double Rye
2. Wild Turkey Rye 101
3. Old Overholt
4. Bulleit Rye
5. Russell’s Reserve 6
6. Pikeville Rye

Bourbon:

1. Bonded Evan Williams - 100 Proof
2. Elijah Craig
3. Old Forester Signature, 100 Proof
4. Knob Creek
5. Four Roses Single Barrel
6. Henry McKenna Single Barrel

Question 8

London Dry Gin

Answer 8

Gin is one of the most versatile cocktail spirits. It mixes well with just about anything. Gin is made by infusing a neutral spirit with a variety of botanicals, most prominently juniper berries, which have a bright pine needle-like aroma (so, gin is basically a flavored vodka).

The gin category is evolving quite a bit these days and there are a lot of new styles emerging, but a traditional London dry gin is the best place to start. These are the crisp, clean, juniper-forward gins that you’re probably most familiar with and what you generally get any time you order a Gin & Tonic.

Recommended Brands:
Beefeater
Ford's
Tanqueray
Plymouth

Question 9

White Rum

Answer 9

White Rum
Rum is the most diverse, unregulated and underappreciated spirit category. It is made from sugar cane, usually in molasses form. Styles range from clean and light to smooth and rich to earthy and funky and everywhere in between. While I definitely encourage you to explore them all, it’s best to start with a white rum, which is what you’ll use in a Daiquri, Mojito and Rum & Coke.

Frustratingly, good white rum can be somewhat elusive. The most popular and best-circulated rum brands are designed to taste more neutral to target a broader audience. A good white rum should always retain some fruit and spice flavors derived from the sugar cane. They’re out there, but are more common at boutique liquor stores.

Recommended Brands:
Plantation 3 Star
Flor de Caña 4
El Dorado 3
Cana Brava

Question 10

Blanco Tequila

Answer 10

Tequila is made from the agave plant which looks like a cactus but is actually a relative of asparagus. I strongly recommend getting tequila that is labeled 100% agave, which means the only ingredient is agave. If it doesn’t say 100%, it’s a “mixto”, and has been cut with a non-agave distillate. These also often have artificial flavorings. Many of the largest and most visible brands are mixtos.

A quality tequila’s flavors can range from fruity to herbaceous to vegetal to earthy, but they should all possess qualities of roasted and caramelized agave. When a tequila is aged in oak, it can be called a reposado (rested) or añejo (aged) tequila, but an unaged white or “blanco” tequila is what you should get first. It’s what you’ll use in Margaritas.

Recommended Brands:
Pueblo Viejo
Milagro
Cabeza

Question 11

Vodka

Answer 11

Vodka is a neutral spirit with no specific or added flavor (that’s excluding flavored vodkas of course). It can be made from any agricultural product, but the most common is grain. Because of its neutrality, vodka will take whatever flavor you add to it, making it the most adaptable spirit in cocktails. While I personally don’t use it as much, vodka is one of the most popular spirits in the world, and an important addition to any bar. The general rule is that any cocktail that has gin will work great with vodka.

You don’t need to shell out extra cash for premium vodka for cocktails, though marketing has successfully convinced people otherwise. These brands are not as widely circulated and all quite good, but the Smirnoff’s and Stolis of the world are perfectly solid and affordable options.

Recommended Brands:
Luksusowa
Spring 44
Aylesbury Duck Vodka

Question 12

Sweet & Dry Vermouth

Answer 12

Vermouth is a wine that has been both fortified - meaning a little spirit is added - and aromatized - meaning it’s been infused with a variety of herbs, roots and other botanicals. Sweet and dry vermouths are both made from a base of white wine. Sweet vermouth has caramelized sugar added which gives it a reddish brown color, in addition to supplying sweetness. Dry vermouth is clear, has less sugar added, and fewer botanical flavors overall. So in addition to being less sweet, dry vermouth is also milder and, for lack or a better word, “winier”.

You need vermouth to make Manhattans, Martinis and Negronis. It’s hard to make a better case than that for including something in your bar.

Recommended brands: The big three vermouth brands, Martini & Rossi, Noilly Prat and Cinzano, each make sweet and dry, and all are totally solid. I personally would go with Cinzano for sweet and Noilly Prat for dry, if you have options. But outside of those, there are lot more diverse and complex vermouths available nowadays, particularly in the sweet category. I highly recommend one of these if you can find them:

Dolin Rouge
Cocchi Vermouth di Torino
Del Professore Rosso
Carpano Antica
Cardamaro - Technically not a vermouth. But mixes like one.
Dolin Dry

**Note: Vermouth should be refrigerated after opening!
Vermouth should still be considered a wine. Even though it has some spirit added, there isn’t enough to fully stabilize it. Don’t worry, that bottle of vermouth that’s been sitting on your shelf for the last ten years isn’t going to hurt you; it’s just oxidized and won’t taste as fresh. So keep vermouth in the fridge. Your Martinis will thank you.

Question 13

Cointreau and Orange liqueurs

Answer 13

Cointreau, or another orange liqueur
Broadly speaking, liqueurs are spirit based modifiers that are sweetened and flavored with a wide array of herbs, fruits, flowers, roots, nuts and even cream. They generally won’t spoil like vermouth unless something perishable is added.

If you have one liqueur, it should be an orange liqueur, aka curaçao or triple sec - they are all variations on the same theme. It is a pivotal ingredient in indispensable classics like the Margarita, Side Car, Mai Tai and Cosmopolitan. I generally swear by Cointreau for its bright, clean orange flavor. Other great orange options are Combier, Gran Marnier and Pierre Ferrand Dry Curacao.

Question 14

Campari

Answer 14

Campari
A bitter liqueur is simply a liqueur with some kind of bittering agent added. Many of them come from Italy, where they are called amari (plural for amaro). While bitterness is not the most widely appreciated flavor - especially in the United States - it is well worth acquiring a taste for, in drinks anyway. Bitter liqueurs - which are really better described as bittersweet - bring another dimension to cocktails of captivating depth and complexity.

While there are many wonderful options available, the flagship bitter liqueur would have to be Campari, primarily because it is a keystone ingredient in the flagship the bitter cocktail: the Negroni. But if you find Campari to be too in-your-face, and some do, try Aperol instead. It has some more fruit flavors, the same level of sweetness, with about half the bitterness.

Question 15

Angostura Bitters

Answer 15

If you only have one bottle of bitters, make it Angostura. They are essential in Old Fashioneds and Manhattans. Angostura is a brand, not a style. They made in Trinidad and are a type of aromatics bitters that feature earthy baking spices, particularly clove, along with loftier aromas like citrus peel and vanilla, capped off with a distinct bitterness courtesy of gentian. They are the most versatile and, thankfully, most available bitters around. You can’t miss them in the store, with their bright yellow cap and an over-sized white label. In keeping with my analogy above, if bitters are like cooking spices, then Angostura is the salt.

Question 16

Cognac & Aged Grape Brandys

Answer 16

Brandy is distilled fermented fruit, aka wine. Naturally, grapes are the most common base. While just about every country makes their own national version of brandy, Cognac, which is a brandy that can only be made in the Cognac region of France, is generally the most reliable option for cocktails. Sometimes it is even specifically called for, such as in the Side Car, one of my favorites. The bad news is it is more expensive, but the good news is the entry-level priced bottlings from any of the major brands, which will be labeled “VS” or “VSOP”, will usually work just fine.

Question 17

Mezcal

Answer 17

Mezcal is the wild, fascinating and recently trending parent of tequila. It can be made using any species of agave, as opposed to just one, as with tequila. Flavor wise, the main difference between the two is mezcal is distinctively smoky, which comes from the agaves being cooked in earthen pits with hot rocks. But mezcal can also be sweet, floral, earthy, funky and fruity, often all at once. Its eclecticism is enchanting. Del Maguey’s Vida is a common choice by bars and very affordable.

Question 18

Aged rum

Answer 18

Aged rum is an extremely broad term referring to any rum that has spent time in a barrel and/or has some color. They’re often identified by shade, i.e. gold rum, amber rum, dark rum. Generally, whenever a cocktail calls broadly for aged rum I go with an amber. You may also want to check out Jamaican rum, which is known for its heavier and more robust style. Jamaican rum is the base of the Mai Tai.

Question 19

Absinthe

Answer 19

Absinthe is a spirit infused with botanicals, similar to gin. Its primary flavor is anise, or what many of us associate with licorice, and it is quite potent, typically around 55% ABV. Because of this, absinthe is often used in smaller doses in cocktails, so as not to overwhelm other flavors. The Sazerac and Corpse Reviver are two of several classics that it appears in. The infamous green color traditionally comes from the addition of green anise, mint, spinach and no, it will not make you hallucinate. Absinthe has been legal in the U.S. since 2007.

Question 20

Orange Bitters

Answer 20

If Angostura bitters are salt, then orange bitters are pepper. I consider them to be practically essential in an Old Fashioned. Most bitters lines make an orange, and they’re all solid. I like Bitter Truth’s the best, or a mixture of equal parts Fee’s and Regan’s, which is what many cocktail bars do.

The Bitter Truth Orange Bitters (my preferred choice)
Regan’s Orange Bitters
Fee’s Orange Bitters

Question 21

Peychaud’s Bitters

Answer 21

This is a very old bitters brand from New Orleans. It is technically an aromatic style bitters like Angostura, but much brighter, with notes of citrus and a hint of anise. The main reason to pick up a bottle of Peychaud’s bitters is so you can make a proper Sazerac. Do you need a second reason?

Question 22

“Baking Spice” Bitters, aka Aromatic Bitters

Answer 22

Aromatic bitters are a style of bitters. While Angostura and Peychaud’s are technically aromatic bitters, both are such classic and iconic brands I think of them each as their own category.

Aromatic bitters made by most other bitters companies follow a more standard model. They tend to be darker with prominent baking spice flavors, particularly cinnamon. One of these is great to have around, particularly in the fall and winter. I use them in several recipes on the Holidays page. I like to use a few drops of them in a classic Old Fashioned as well. On the recipe pages I refer to them as “Baking Spice Bitters”, which is an entirely made up term. Here are my preferred bottles, along with purchasing links:

The Bitter Truth Jerry Thomas Decanter Bitters (my top choice)
The Bitter Truth Old Time Aromatic Bitters
Fee Brothers Old Fashion Aromatic Bitters
Fee Brothers Whiskey Barrel-Aged Bitters

Question 23

Lillet or Cocchi Americano

Answer 23

These are fortified and aromatized wines that are similar to vermouth but not technically in the same category. They are lighter and brighter than typical vermouths, with more fruit and citrus flavors. Cocchi has a bit more bitterness on the finish. They are needed to make James Bond’s Vesper cocktail and a Corpse Reviver #2. You can read more details about them here.

Question 24

White Vermouth (aka Blanc Vermouth)

Answer 24

This is a lesser known vermouth style that is clear like dry vermouth, but with added sugar, so it’s sweet, but much lighter and not as earthy as sweet vermouth. It makes for an excellent twist on a Martini or Negroni. I recommend Dolin Blanc.

Question 25

A Darker Amaro or Bitter Liqueur

Answer 25

While Campari is the most widely known, it is on the brighter side for a bitter liqueur and more in the lighter "aperitivo" style. Traditional amaros are much darker and cover a range of earthy, herbaceous and medicinal qualities. These have endless cocktail applications and possibilities. There are so many, a few of my favorites are Cynar 70, Ramazotti, Braulio and Fernet Branca. For more on amaro check out Brad Thomas Parson's awesome book, Amaro.

Question 26

Maraschino

Answer 26

To be clear, this has no relation to the nuclear red cherry juice from the jar, though it is cherry flavored. Maraschino is an Italian liqueur (they pronounce it mara-SKee-no) made from maraska cherries. Not only are they used as the flavoring agent, but they are also distilled along with their pits and stems to serve as the spirit base of the liqueur, which is very unusual. Luxardo makes one of the most available and best brands. It has a sharp, pungent cherry flavor that's certainly sweet but not at all cloying. Maraschino is a key ingredient in some of my favorite classics like the Last Word, Hemingway Daiquiri and Aviation.

Question 27

Green Chartreuse/Yellow Chartreuse

Answer 27

Chartreuse is an intense French herbal liqueur made by the Carthusian monks. There are two common varieties: yellow and green, which have corresponding colored lables. Green is much more potent at 55% ABV and medical vegetal flavors that come on very strong, even in small quantities. The yellow is lower proof, though still high at 40% ABV, and comes off a bit sweeter. It blends more seamlessly with other ingredients. Both have their uses, and though I usually go with green. It's in one of my favorite Manhattan variations, the Greenpoint, as well as the Last Word and a great Side Car variation called the Champs Elysees.

Question 28

Benedictine

Answer 28

Another classic French herbal liqueur that’s made by monks, supposedly. It has high proof at 40% ABV, but drinks very smoothly with notes of honey, cardamom, and clove among other baking spices. Benedictine factors prominently in some of my favorite classics including the Singapore Sling, Vieux Carre, and Rolls Royce. You can read more about Benedictine here.

Question 29

Build

Answer 29

Building a cocktail means to measure (important!) and combine all the ingredients into the mixing glass or shaker - excluding anything carbonated of course - before adding the ice (also important!). This can be done several minutes before you’re ready to serve the drinks. So if you have a moment, this would also be a good time to wipe up and put away any items you no longer need.

Question 30

Prep

Answer 30

It's best to gather and prepare all your materials before pouring anything, so you don't have hunt for it later. This includes corralling bottles, taking out tools and making any fresh citrus juice or simple syrup you may need, if you haven't made any beforehand. Be sure to have a trash can nearby and something to wipe up any inevitable spills!

Question 31

Mix

Answer 31

It’s go time! Fill the shaker or mixing glass all the way up with ice, and shake or stir, depending on the drink. To shake, vigorously thrust the shaker back and forth for 8-10 seconds. Give it all you’ve got! To stir, use a barspoon or the closest thing you have, and push the ice around for 18-25 seconds. If you have smaller ice cubes, you can shake/stir for a little less time. If they're larger, say an inch in diameter or so, they will melt slower, so you can go for a bit longer.

Question 32

Serve

Answer 32

When you're finished mixing, strain your cocktail into the glass. This just means pouring from the mixing vessel into the glass it will be served in (preferably one that's been chilled) using a strainer as pictured above, which filters out the ice. If the cocktail is served on the rocks, it’s a good idea to strain over fresh ice. Finally, apply any garnishes. If it doesn't make a difference to you, a garnish can be omitted if it's purely for visuals. But don't skip citrus twists; those make a world of difference and should always be added anytime they are called for.

Question 33

On the Rocks

Answer 33

“Rocks” are bar slang for ice cubes. A cocktail served on the rocks means it’s served in a lowball or “rocks glass” with ice.

Question 34

Straight Up

Answer 34

Also sometimes simply called "up", this is a cocktail that is served in a stemmed cocktail glass - such as a coupe or martini glass - with no ice. A Manhattan or Martini are common examples. Unlike all other glasses, these are specifically used for to cocktails, which is why bars often use the image of a Martini glass as symbolic shorthand for “cocktails.”

Question 35

Neat

Answer 35

This is the least utilized serve, and sort of a hybrid of the other two. Neat means a drink served in a rocks glass, but with no ice. It’s more common for sipping a single spirit without ice, as in “whiskey, neat”, but there are a handful of cocktails that are traditionally served this way, most notably the Sazerac, which is pictured above. It could be applied to any cocktail though. You might, for example, order a Manhattan neat, if you don't want it in a stemmed glass.

Question 36

Notes on Serving Phrases

Answer 36

Keep in mind, the phrases: "neat", "straight up", and "on the rocks" only apply to cocktails which are served in rocks or up/cocktail glasses. For example, a drink served in highball glass, like a Gin & Tonic, will typically be served over ice, but you wouldn’t say it is served “on the rocks”. Or take a cocktail served in a Champagne flute, it won't have any ice, but isn't served “up”. ​ Also, while most cocktails have a way they are customarily served, don't feel shackled by tradition. It's your drink. You can have in any cocktail in any glass you like, with or without ice.

Question 37

Use Fresh Ingredients

Answer 37

Particularly Citrus Juice While fresh ingredients are always better, fresh citrus juice is essential to good cocktails. All you need to make it is a basic hand juicer. It may require a little extra effort, but not as much as you think, and the result is incomparably superior to the pasteurized “real” juice you get in those little plastic lemons and limes. Fresh juice will typically keep for just a day or two, so only make as much as you need. One lemon or lime will usually get you enough juice for 1-2 drinks.

Question 38

Make Simple Syrup

Answer 38

Simple syrup is the most common cocktail sweetener. It is the yin to the tart citrus juice's yang. This is another ingredient that requires self-preparation, but it's extremely easy, or "simple", you might say. Just combine equal parts sugar and hot water - from the tap is fine - and stir them together until the sugar is dissolved. You do not need to boil the water the stove, though you can. It'll keep for at least a month in the refrigerator, so you can make it in large batches.

Question 39

Chill Your Glassware

Answer 39

(Including the Mixing Glass) This is probably the easiest step you can take towards making better drinks. It makes a surprisingly big difference. The colder your glass, the colder your cocktail will be and colder cocktails taste better. The best method is to put all glassware in the freezer at least 10-15 minutes before you start mixing - including the mixing glass, if you are using one. You can also rapidly chill glasses by filling them up with ice and water, though that will not get them quite as cold.

Question 40

Measure All Ingredients

Answer 40

If you want your drinks to be consistently balanced and delicious, you need to measure your ingredients. You can't "free-pour" by eyeballing it. ¼ of an ounce here or there can make all the difference. Jiggers are tools designed for measuring cocktail ingredients. But you can also use measuring cups, teaspoons or anything that will calculate liquid volume. Just so long as you measure with something.

Question 41

Don’t Build a Drink over Ice

Answer 41

You should only add ice to the shaker or mixing glass after you’ve assembled all the ingredients, and right before you shake or stir. As cool as it looks to pour booze over ice, it's not a great habit to get into because the ingredients will chill and dilute at different rates, potentially throwing things off balance. Chilling and dilution are time-sensitive elements that you want to control. Pouring ingredients over ice relinquishes some of that control.

Question 42

Shake Cocktails that Contain any Fresh Ingredients

Answer 42

When a cocktail contains any fresh, non-alcoholic ingredients, like fruit or citrus juice, it is generally best shaken. Prime examples are the Whiskey Sour, Margarita and Daiquiri. This is because these types of cocktails tend to be brighter and more refreshing, and they benefit from the lively texture and added chilling and dilution that shaking provides. Shaking is better for drinks with fresh ingredients because those cocktails tend to be lighter, citrusy and more refreshing. They benefit from a more vibrant, aerated texture and because they go down easily, we have a propensity to drink them quicker, so the added chill and dilution is a good thing.

Question 43

Stir Cocktails that Contain all Alcohol-Based Ingredients

Answer 43

If a cocktail is composed of all alcohol-based ingredients such as spirits, vermouth or liqueurs, it is typically best stirred. The Manhattan, Martini and Old Fashioned are standard bearers of this style. These cocktails are stronger, spirit-forward, and sipped more slowly. Stirring is ideal for them because it brings out subtleties in the booze, preserves a smooth and silky texture and allows the base spirit to be the star of the show. Stirring is more appropriate for all alcohol-based cocktails because they are stronger and the spirits are more pronounced. Stirring allows the spirit to remain the star of the show with the smooth, silky texture preserving more of its subtleties. The drink will also have less dilution and no aeration, so it'll be denser and more bracing. This is ideal for these types of cocktails because they are better when sipped and savored more slowly.

Question 44

Consider How the type of Ice Affects Chilling and Dilution

Answer 44

The condition of the ice you're using will have a bearing on how long you need to shake or stir. Larger cubes will melt slower than smaller cubes, and shiny wet cubes will melt faster than dry, frosty ones. Being aware of these factors and adjusting your mixing time accordingly - shorter for fast melting cubes, longer slow melting ones - will make you much more adept at hitting your cocktail's chilling and dilution sweet spot. You can read more about this on the ice page.

Question 45

Strain over Fresh Ice

Answer 45

When a cocktail is served on the rocks, it may seem like a logical shortcut to pour all the contents of your mixing vessel right into the glass instead of straining it. But it’s not a great idea. The ice you've shaken or stirred with will have already started to warm up and melt. This will cause your drink to become watered down very quickly. It's generally always best to strain a cocktail over fresh ice cubes, which will keep it colder for longer. Of course, there are exceptions.

Question 46

Taste, and Trust Your Instincts

Answer 46

The best way to improve your cocktails skills is to taste throughout the mixing process. It will give you a better understanding of how various factors and techniques affect the final result. Use a straw or spoon to take small samples along the way. Take it all in and apply what you learn to develop your cocktail intuition. And always when in doubt, trust your instincts. They are better than you think.

Question 47

Stay Organized & Clean as You Go

Answer 47

One of the biggest issues people encounter when making cocktails is the chaotic mess it creates. You can end up with a sea of bottle caps, citrus rinds and sticky surfaces. Keeping things clean and organized will not only streamline and expedite the process but you'll also have less mess when you're done. Always have a trash can nearby and something to wipe up any spills. Return bottles to the liquor cabinet when you're finished with them and place used tools in the sink, or rinse them if they'll be used again - especially jiggers. This holds true for both home and professional bartenders.

Question 48

Citrus Juicer

Answer 48

Fresh citrus juice is absolutely vital to great cocktails. To make it, all you need is a basic citrus squeezer. For a few dollars more you can get the ergonomically superior Chef’n Fresh Force juicer, which reduces the strain on your forearms a bit. Substitution - A citrus reamer, fork, your hands, anything that will extract the juice.

Question 49

Jiggers

Answer 49

You need to measure if you want your cocktails to come out right. Jiggers are basically mini-measuring cups for cocktails. The traditional model bartenders use is a double-sided cone-shaped jigger. I recommend getting two sizes: a 2 oz/1oz and a ¾ oz/½ oz. I prefer this and this. At home, you can also use an all-in-one single jigger - the Oxo angled jigger is the best in this camp. Substitution - You can measure with anything - measuring cups and teaspoons work great for example. Some common unit conversions can be found here. Jiggers are for measuring cocktail ingredients, which is essential for making consistently balanced, and thus, delicious, drinks. As cool as eyeballing a cocktail looks, aka "free pouring", it's just not reliable. The word "jigger" is short for "thingamajig," because no one could come up with a better name for them back when they were invented in the 19th century. The two main styles of jiggers are the double-sided cone-shaped jiggers, which come in a variety of sizes, and single jiggers or shot glasses which have various fill lines, indicating your measurement. The also differences between the jigger styles have to do with functionality. You can make good drinks no matter what you measure with, even if you don't have a jigger, just as long as you're measuring accurately. Two-sided jiggers are fairly essential for professional bartenders, while single jiggers are a great option for more casual home bartending. But that of course is entirely up to you. Note: for 1½ oz, measure ¾ oz twice. For 1¼ oz, measure ¾ oz, flip the jigger over, and measure ½ oz.

Question 50

Muddler

Answer 50

Muddlers are essentially broad, blunt sticks used for crushing fresh ingredients like herbs or fruit to incorporate their flavors into a cocktail. Just about any basic muddler you find will get the job done. I prefer longer muddlers, around 10 inches, that are made of wood, like this one or the ultra luxurious Pug Muddler. Substitution - The handle end of a hammer works well. But you can really MacGyver this one, anything broad and blunt will get the job done.

Question 51

Shaker

Answer 51

Shaking cocktails is synonymous with making cocktails, though not every cocktail should be shaken, of course. I recommend a 2-piece shaker with two metal tins, particularly for professional bartenders. There's a slight learning curve, but once you get the hang of it, I think it's superior to the 3-piece shaker that many have at home. You can still make great drinks with a 3-piece of course, but I have some issues with it. Substitution - This is a tough one. In a pinch, you can use any airtight container, such as a Mason jar or salad dressing shaker.

Question 52

Mixing Glass

Answer 52

Mixing glasses are reserved for stirring cocktails. The basic mixing glass is a regular 16 oz pint glass, which works just fine, although today's modern mixing glasses are more intuitively designed with a wider base and pour spout. But their best feature is they are stunningly beautiful. Naturally, these are more expensive. I love this one. Substitution - You can stir in anything of course, such as a shaker tin, or any glass that’s around 16 ounces or larger, ideally with a wider opening.

Question 53

Barspoon

Answer 53

The primary function of a barspoon is to stir cocktails, though it can be used for other things like measuring in small quantities or scooping garnishes out of jars. My all-time favorite barspoon is this tightly coiled teardrop spoon from Cocktail Kingdom - it’s like stirring with butter. But be that as it may, you might prefer this sleeker looking smooth edge spoon, which is a bit easier to stir with, initially at least. Substitution - Anything that’s long and thin - a chopstick works great, as does a pen or screwdriver. A barspoon, with its long and often twisted handle, is one of the most familiar components of a basic bar tool kit. Its primary function is to stir cocktails, naturally. The lengthy handle is for reaching to the bottom of a mixing glass, and the twist in the middle is there so bartenders can get a better grip of the spoon, to make stirring easier.

Question 54

Strainers

Answer 54

Strainers are for transferring cocktails from the mixing vessel to the glass while withholding the ice and filtering out any muddled ingredients. There are 3 types of strainers which have varying functions. I recommend getting one of each, especially for professionals. However, if you're looking to streamline your kit, you can get away with just a Hawthorne strainer, as long as it's the right size. Even if you have a 3-piece shaker with a strainer built right in, I'd still recommend getting one. Substitution - This is another toughie. You need something that'll hold the ice in place and allow the cocktail to flow through. A slotted spoon perhaps? Strainers are for transferring cocktails from the mixing vessel to the glass while keeping the ice at bay, and filtering out any muddled ingredients. There are two main types of strainers: the Hawthorne strainer, which has a metal coil, and the julep strainer, which has round edges and is perforated with holes. There's also a third type called a fine strainer, which is basically a small chinois, that's used in addition to another strainer for extra "straining insurance", but not by itself. In cocktail bars, certain types of strainers are habitually paired with certain mixing vessels. The Hawthorne strainer is generally used with metal shaker tins while the julep strainer is used with mixing glasses (more about straining technique can be found on the Straining page). While it wasn't always done this way, today strainers are designed to reflect those pairings. So professional bartenders and ardent home bartenders will probably want one of each type in their toolkit. But you can definitely get away with just a Hawthorne strainer without sacrificing much. Just make sure it's the right size, see the All-Purpose Hawthornes below. Of course, if you have a three-piece cobbler shaker, it has a strainer built right into the top, which eliminates the need for a separate one. Though personally, I've found three piece shakers strain pretty slowly, so you may still want a separate strainer, particularly if there are muddled ingredients.

Question 55

Hawthorne Strainer

Answer 55

These have a flexible spring which allows them to fit with a variety of mixing vessels. Bartenders commonly use them for straining out of metal shaker tins, which tend to be larger, but some are narrow enough to pair with mixing glasses as well. I call these all-purpose Hawthornes. This is what you should get if you only have one strainer; the Oxo Hawthorne and the more premium Koriko Hawthorne (which also has excellent gate control) are two excellent options. However, if you also have a julep and fine strainer, get this one prong strainer. It works great, and is a fraction of the price. If you only have one strainer, make it a Hawthorne. Its slinky-like coil allows it to conform to a variety of different sized mixing vessels while always straining quickly and effectively, even if there are muddled ingredients. The purpose of those prongs you see jutting out of the top and/or sides is so it can rest securely on top of any mixing vessel. While Hawthornes all are composed similarly, as you can see from the examples shown here, there are variances between the designs, such as the width of the strainer, the number of prongs and the length of the handle. These do have some minor functional impacts, which I'll acknowledge below, but much of it has to do with bartender style and preference. By and large, Hawthornes all work the same. However, if there were one operational factor you might want to consider when selecting a Hawthorne, it would be the "gate." Which you can read about below. As I mentioned above, while Hawthorne and julep strainers are often paired with different mixing vessels, many Hawthorne strainers can be used with both. The width of their spring just needs to be narrow enough to fit into standard pint and other mixing glasses. If it is, you can use it as a what I call an “all-purpose” strainer. Strainers that fit this description below are #3, #5, #6 and #8. Origin of the Name One of the patent owners of the Hawthorne strainer design was Dennis P. Sullivan who owned the Hawthorne Cafe, outside of Boston. He also owned a bar tool manufacturing company. However, Sullivan was not the device’s actual inventor, that would be William Wright, who assigned the patent to him. In fact, strainer #4 below is a re-creation of the original Hawthorne strainer. Notice the word "Hawthorne" is written with the perforated holes on top. Fair warning, we're delving into some bartender nerd minutia here, only the meticulous need apply. The gate refers to the gap between the edge of a Hawthorne strainer and the mixing vessel. Because of the Hawthorne's flexible spring, it can be pushed forward so the edges meet and the gap is closed off, or pulled back so the gap is widened. This is called closing or opening the gate, respectively. It can be controlled with the little tab you see towards the base of each handle. The effects this has, broadly speaking, are that with a closed gate, the spring is tightened, so the cocktail flows out more slowly and is more finely strained. Conversely, with an open gate, the cocktail flows out quicker and less strained out. You can see examples of open/closed gates on the Straining page, where you can also read about scenarios when one might employ this technique and why. Many modern strainers are designed to have, what I call, "superior gate control". You can see them grouped together above, and read about their advantages on the straining page. So if this is a technique you concern yourself with, those may be a better option for you. But if all this gate business sounds like bartender gibberish, don't give it another thought. You can make great cocktails no matter what the gate is doing.

Question 56

Julep Strainer

Answer 56

These are typically reserved only for straining stirred cocktails from mixing glasses. They are all quite similar. The Winco Julep Strainer is the basic and totally solid option, while Cocktail Kingdom's Premium Julep Strainer is a bit more, well, premium. You may not technically need a julep strainer, but they are very handy and sure are beautiful. Because they don't have a flexible spring or prongs like a Hawthorne, the julep strainers' uses are more specific. They can only be used with smaller mixing vessels; in larger ones they'll fall right in. This means, the majority of them are used with mixing glasses, which they nestle into perfectly. Because they have no prongs for resting on top, julep strainers rest inside the mixing glass at an angle, which creates a very smooth and elegant pour. They are also handy for scooping ice in a pinch. You may be wondering, given all my talk about all-purpose Hawthorne strainers above, whether julep strainers actually have any practical uses, or if they're just a traditional bartender tool we like to keep around. It's a good question and you can see my assessment of it here. Origin of the Name Julep strainers actually have nothing to do with making juleps today. They were just strainers that were served with juleps, or any drink that had crushed ice - in the days before straws - as a way to keep the crushed ice away from people's teeth or, as has been recently proposed, beards. Eventually, the association with juleps stuck, and the name was coined.

Question 57

Fine Strainer

Answer 57

This is essentially a small chinois that’s used as a second strainer, not by itself, to catch extra ice chips or bits of muddled ingredients to give cocktails a more pristine texture. It's often used in conjunction with Hawthorne strainers and shaken cocktails because those tend to have more residual solids. Whether to use one is up to you. I, personally, use them all the time. They can be found at any kitchen store and all work more or less the same. The fine strainer, aka mesh, tea or cone strainer, is held over the glass to strain the cocktail a second time, catching any extra bits of ice or muddled fruit/herbs that made it through the first pass to give the drink a more pristine appearance and texture. It will typically be used in conjunction with a Hawthorne strainer, since those are used more often to strain shaken drinks and are more likely to have more ice shards and contain muddled ingredients. ​ This is a relative newcomer to the bar tool kit. It's really just a kitchen tool that has been adopted by the bar out of necessity. Just about any small chinois or tea strainer that's about 3 inches in diameter will do. The only factor you may want to consider is how fine the mesh is. It should be fine enough to catch everything, but not so fine that it gets clogged, which can be an issue with drinks that are heavy on muddled ingredients.

Question 58

Rocks Glass

Answer 58

Aka Lowball or Double Old Fashioned glass. This really needs no explanation. Anytime a cocktail is served on the rocks, it’ll be in one of these. 10-12 ounces is ideal with a heavy base. It’s nice if the interior is round so you can stir in the glass if you so choose. These are a great standard option, I also like these slightly more ornamented ones.

Question 59

Highball Glass

Answer 59

Aka Collins, Tall or Fizz glass. These are used for “long” drinks which have a larger volume, such as a Tom Collins, or basic highball like a Gin & Tonic or Rum & Coke. The tall narrow shape of these glasses holds in carbonation, and they can easily be sipped from when filled to the brim. Look for something around 12 ounces. Many glasses this shape are meant for juice or water, not cocktails, and are 16-20 ounces, which is a pretty big Gin & Tonic. These from Cocktail Kingdom are lovely.

Question 60

Coupe or Martini Glass Aka Cocktail or Up Glass

Answer 60

This is a stemmed cocktail glass for cocktails served straight up like a Manhattan or Martini. You have some options here. It's primarily between a classic V-shaped Martini glass or even more classic coupe glass aka champagne saucer (pictured above), with curved edges. I prefer the coupe in every way, which will come as no surprise if you've looked at any of the cocktail photos on this site. It doesn’t spill nearly as easily as Martini glasses, which can be frightfully precarious, and I think they are far more appealing to look at. But that’s just me, of course. Either way, these glasses should ideally hold between 5.5-8 ounces. Any smaller and they may not fit the whole cocktail. Any bigger and you’re asking for trouble. These Libbey coupes are pretty standard, as are these are the gold rimmed coupes pictured above. But there are lots of stunning pieces out there. If you're a fan of pretty glassware, this is one I'd spend a little extra on.

Question 61

Champagne Flute

Answer 61

These are for cocktails that contain Champagne or another sparkling wine, such as a French 75 (yum!). Like the highball glass, its narrow configuration helps hold in the bubbles. But of course, a Champagne flute's chief benefit is that drinking from one puts people in a festive mood. I like these to be on the larger side for cocktails so you can fit enough bubbles in. 7-8 ounces is good, like these.

Question 62

Citrus Reamers: Best for Oranges and Grapefruits

Answer 62

Citrus reamers are not ideal everyday juicers for cocktails. They are designed for general kitchen use, like say, to make lemon juice for salad dressing. Unlike the double sided citrus squeezer, they require you to supply all the pressure, and from one direction. So for lemons and limes, the most common type of citrus you'll be juicer for cocktails, if you're juicing any more than one or two, it is much more labor intensive. However, these are great for oranges and grapefruits which, as I said, citrus squeezers are not. So they are helpful to have around whenever you need to juice one of those in smaller quantities - Hemingway Daiquiri anyone?

Question 63

Measurements

Answer 63

``` Tablespoons & Teaspoons 2 oz: ¼ Cup 1½ oz: 3 tablespoons or 1 shot glass 1 oz: 2 tablespoons ¾ oz: 1½ tablespoons ½ oz: 1 tablespoon ¼ oz: ½ tablespoon Barspoon: ½ teaspoon ``` ``` Milliliters 2 oz: 60ml 1½ oz: 45ml 1 oz: 30ml ¾ oz: 22ml ½ oz: 15ml ¼ oz: 7ml Barspoon: 2.5 ml ```

Question 64

Boston Style: Tin on Tin vs. Glass on Tin

Answer 64

The Boston Shaker is the most common two-piece style and what most bartenders use. It is operated by fitting the mouth of the smaller vessel - which can be a pint glass or a metal tin - inside the mouth of the larger vessel, always a metal tin. The two halves are then manually sealed together so they don't come apart when shaking and then broken apart afterwards to strain out the cocktail. It takes a little practice at first - you can see my fool proof method on the Shaking page - but once you get the hang of it, the Boston Shaker is faster and easier to use than any other shaker style.

Question 65

Most Bartenders Prefer Tin on Tin . . .

Answer 65

In my experience, two metal tins are superior. Mainly because metal is lighter and more pliable, which gives it these functional advantages: Tin on tin forms a tighter seal that is also easier to break. Breaking the seal with a pint glass requires more force. Since they're lighter, you can shake harder with less effort. Metal gets colder faster than glass, and thus, chills the cocktail more quickly. Metal doesn't eventually break!

Question 66

. . . Though Glass on Tin has its Benefits Too

Answer 66

While I don't prefer them, there are three points in favor of using a pint glass which I must acknowledge: It can double as a mixing glass for stirring cocktails, which makes it a good option if you're looking to minimize your number of tools (of course, you could always stir in a metal tin as well). You can see the ingredients as the cocktail is being prepared, which is visually appealing, particularly if there's any muddling involved. If you don't want to bother with glassware, a pint glass can double as a drinking glass one you're done mixing. Cheers!

Question 67

Parisian Style

Answer 67

This other two-piece shaker style, also called a French shaker, is less common in the U.S. As you can see, it's composed a little like a three-piece shaker but with no removable cap. It differs from the Boston shaker in that rather than the two halves being wedged together, they fit snuggly into one another. Separating them can sometimes require a little bit of shimmying. They can't be popped open quite as easily as a Boston shaker. So speaking from a professional bartender's perspective, I prefer the Boston shaker. But aside from that, these are perhaps the most beautiful looking shakers of any style, and are a lovely home bar option.

Question 68

Three-Piece Shaker

Answer 68

The three-piece has two major conveniences going for it, primarily the removable cap piece that eliminates the need for a separate strainer. You also don't have to acclimate yourself to forming and breaking a seal as with a Boston style two-piece shaker. That's why it's a common choice for many home bars. Problems - As I've alluded to above, despite these benefits, there are some drawbacks to a 3-piece shaker. The biggest one for me is they generally hold a smaller volume than a 2-piece, which means there's less room for the ice to travel. Additionally, the built-in strainer is quite narrow so it strains slowly. This problem is exacerbated if there are multiple drinks or any muddled ingredients which can reduce the flow to a trickle. Finally, both the cap piece and the larger top piece frequently get stuck and can be a nightmare to separate. ​ I admit, a lot of these are a bartender's pet peeves and at home they will be far less pronounced, if pronounced at all. So I'm not saying you should throw out your three-piece shaker. If you have one and like the cocktails it makes, that's all that matters. You make the cocktail, not the tool. ​ If you are in the market for 3-piece shaker, I'd go for a larger one, 28 ounces or so; that will alleviate the aeration problem somewhat.

Question 69

The Evolution of the Mixing Glass

Answer 69

Despite its generic sounding name, a mixing glass is primarily used for stirring cocktails ("stirring glass" would probably be a better name, but I don't make the rules). The general blueprint of the mixing glass has evolved in the wake of the cocktail revival over the last decade and a half. They used to be nothing more than standard 16 oz pint glasses, which are still a completely dependable and more affordable option. But a new modern style of mixing glass has emerged, which has a more ergonomic design and is covered with beautiful, cut glass etchings. These are all the rage with bartenders, professional and home alike, and are naturally, more expensive. In fact, the price range for mixing glasses is wider than any other standard bar tool. But choosing a mixing glass isn't just a choice between a cheap, but plain looking pint glass and a pretty but significantly pricier modern mixing glass. Size is important too. Most mixing glasses only fit one cocktail. But some modern mixing glasses are built to fit multiple drinks. So depending on the number of guests you’re typically fixing up rounds for, that may factor in as well.

Question 70

Why a Mixing Glass?

Answer 70

You can, of course, stir a cocktail in just about anything - a rocks glass, a metal shaker tin - it won't necessarily change how the drink tastes. But mixing glasses have their advantages. They’re sturdier, so they won't tip over as easily. They have less friction than metal, which provides a smoother and more fluid stir. This is ideal for what I call the "professional stir," (which you can learn all about on the Stirring page). It's not entirely necessary for home bartenders but looks very cool. Speaking of looks, the final feather in the mixing glass' cap is their appearance. I'd go as far to say that many of the modern incarnations are among the most beautiful of all cocktail tools. As long as it’s round and holds at least twelve ounces, a substitute will work fine. For the modern mixing glass you can also use a laboratory beaker or the glass part of a French coffee press. They're composed almost identically, just without the heavy base.

Question 71

Modern Mixing Glass

Answer 71

This style was popularized by Cocktail Kingdom. It is fashioned in the style of a Japanese mixing glass like many of their bar tools, and designed with the ergonomics of stirring and straining cocktails in mind. Now, just about all mixing glasses are constructed this way. These are their primary benefits: A wider, heavier base, which keeps the glass firmly in place when stirring. Straight edges which are more conducive to stirring, particularly for beginner stirrers. A pour spout for, well, pouring. Etched designs that make the glasses easier to grip, particularly if your hands are wet, and it certainly doesn’t hurt that they're also gorgeous. The most common etching is an angular cross pattern, but more variations are popping up all the time. Larger Mixing Glass Options The other potential advantage of the modern mixing glass is the different capacity options. They generally range from 17 oz - 28 oz, and some are even larger, which enables you to stir 2, 3, 4 or even more drinks at a time. Mixing Glass 2. Large Mixing Glasses - It's mainly a question of how big you want to go. This is just a sampling, there are many other options and designs available, from Cocktail Kingdom and elsewhere. 23 oz Large Yarai, Seamless - fits 2-3 cocktails 25 oz Libbey Glass Studded Mixing Glass- fits 2-3 cocktails - Great price! 28 oz Extra Large Mixing Glass by Viski

Question 72

Standard 16 oz Pint Glass

Answer 72

No frills, it just gets the job done. Despite the rise of the modern mixing glass, a lot of bartenders still use these, myself included. In fact, I prefer using them when I’m busy because they take up less space. Other benefits: they're a fraction of the price of a modern mixing glass, and can also function as the glass half of a two-piece, glass on tin Boston shaker, if you're going that route. This will generally only fit one drink at a time, which could be a problem at home when you're mixing for a group, or even just two. But in bars, where you’re making more single servings of drinks, that isn't an issue.

Question 73

Vintage Mixing Glass

Answer 73

These relics from the 1950s and 60s cocktail hour age are wonderful pieces for any bar, home or otherwise. Most of them are essentially composed like a pint glass, though they vary in size, generally from 16 - 24 ounces. If you can find it, I recommend getting a larger one, they are great for entertaining. Of course, the real draw with these is the bright art deco decals with various depictions of roosters (as in "cock" tail), glassware and best of all, old cocktail recipes. Somehow, imagining a person following that same recipe some decades past to fix themselves a drink, always warms my heart. ​ Where to Purchase No one is making these now, though a man wonders when Pottery Barn will start manufacturing replicas (at the time of writing, the 6th season of Game of Thrones is airing). But finding one shouldn't be too hard. Look on sites like eBay and Etsy (try various searches for "vintage /antique - cocktail shaker/mixing glass"). They're also surprisingly common at antique stores at great prices, for now anyway. And who knows, maybe there's one hiding in your parents' or grandparents' cupboard.

Question 74

The Professional Stir

Answer 74

In today's cocktail bars, most bartenders stir in a particular way so the back of the spoon glides along the perimeter of the glass, but never enters the center. This pushes the ice around in one fluid, continuous motion which has some practical benefits related to chilling and dilution, in addition to looking very, very cool. I've dubbed it the "professional" stir. You'll also sometimes hear it referred to as the "Japanese stir". You can learn how to master it - which is fairly tricky - on the Stirring page. It's not exactly imperative to making good cocktails, though I will say, it is quite rewarding.

Question 75

Twisted Spoons vs. Smooth Edge Spoons

Answer 75

Many modern barspoons are designed to cater to professional bartenders and the way they stir. These have twists which are more tightly coiled and have smaller grooves. This provides a firmer grip and better control so the spoon can be whipped around the glass more quickly. On the flip side, there is another camp of barspoons that aren't twisted at all and have perfectly round and smooth edges. These can be easier to stir with, particularly for newcomers, because there aren't any pesky grooves to navigate. The spoon just spins naturally between your fingers. However, you can't stir quite as fast. One style isn't better than the other; it's simply a matter of a bartender's style, environment and personal preference.

Question 76

Barspoon Substitute

Answer 76

While the barpsooon is probably my favorite cocktail tool, the truth is, the actual spoon portion is fairly inconsequential to the actual stir, which is why the barpsoon is the easiest tool to substitute for. You can use just about anything that's straight, solid and slim (and clean). A wooden chopstick is probably the best stand in, but a screw driver, pen or something similar will also perform admirably. Or you can pick up one these stirrers from Cocktail Kingdom, with no spoon on either end.

Question 77

Other Barspoon Uses

Answer 77

In addition to stirring, barspoons can accomplish other tasks behind the bar (which cannot but achieved with a chopstick). The most important one for me is measuring. Sometimes a recipe will call for a “barspoon's” worth of an ingredient, which is about ¾ of a teaspoon. Some other uses are: Scooping up garnish, like an olive or a cherry, out of a jar. Removing a piece of ice or muddled fruit floating in a glass that you'd rather not have in there. Floating or layering ingredients on top of one another without mixing them by pouring them over the bowl of the spoon. Tequila Sunrise anyone?

Question 78

Modern "Tightly Coiled" Spoon

Answer 78

This is the style used by most bartenders use nowadays, including myself. The many modern bar tools, it was introduced by cocktail kingdom and is fashioned in the image of a Japanese barspoon. The spoon's tight coil gives you a great grip for superior stirring torque, but with smooth grooves that won't chafe your fingers, which can happen with coarser grooves. For beginner stirrers, these spoons still may carry a bit of a learning curve, but it's not a steep one. Different Headpieces The biggest difference between tightly coiled spoons is the variety of headpieces they come paired with. Some have a flat "hammer" end for muddling herbs, others have the "trident" for spearing garnish (and looking cool), then there's the skull, (solely for looking cool), among others. Many modern barspoons are designed to cater to professional bartenders and the way they stir. These have twists which are more tightly coiled and have smaller grooves. This provides a firmer grip and better control so the spoon can be whipped around the glass more quickly. The Teardrop Style is Easily the Best The most popular and, in my opinion, best barspoon headpiece is the "teardrop". Its rounded sides keep the spoon spinning effortlessly in your hand. The first time I used one, I literally said: "this is like stirring with a stick of butter." I recommend it so wholeheartedly to bartenders of on every and all skill and interest levels. If you’re going to spend a little extra on one bar tool, I'd put this one on the short list.

Question 79

Untwisted "Smooth Edge" Spoon

Answer 79

A spoon with no twists is great to learn to the professional stir with because you can easily push it around the glass without getting tripped up by the grooves from the coil. This gives you a feel for the motion your hand should be making. I learned to stir with a spoon like this. Of course, these don't have to just be for beginner stirrers. They are excellent all-purpose barspoons. Their only drawback is you can't stir quite as fast as you can with a tightly coiled spoon. But that will only be an issue to bartenders working in high volume cocktail bars. And even then, it won't make that much of a difference.

Question 80

“Red Cap” Spoon

Answer 80

This the barspoon you most often see at retail stores, and what many have at home, which is odd because it's a headache to stir with. It may be twisted, but it is nothing like the tightly coiled spoons above. The handle is flat, not round like the others, so it’s very awkward to twist around in your hand. Those thick grooves won’t do you any favors either. Supposedly the red cap is there to make layering easier, but I've never gotten confirmation on that. I sort of think this spoon is made to look like a barspoon by people who don't know what a barpsoon is supposed to do. Side note: the red cap also comes right off, if you don't want it. And if you do want it, it'll probably come off anyway. ​ But now that I've spewed all that hate, I will say, in this spoon's defense, it is cheap and it is possible to learn to stir with. And once you can stir with this, you can stir with anything.

Question 81

Alternative Use: Ice Cracking

Answer 81

While it's not great for stirring, many bartenders, myself included, use this spoon for cracking big ice cubes apart because it has a heavier, broader bowl. Cracked ice is also a good substitute for crushed ice. It's also helpful to expedite dilution. At Clover Club we always add a few cracked cubes into the mixing glass when stirring cocktails. In fact, that's all we use this spoon to do. We call it a "cracking spoon." There are also "ice tappers" built specifically for cracking ice. But I'm pretty partial to using this spoon.

Question 82

Storing Strainers - Hang Them Up!

Answer 82

You'll notice most of these have a hole at the end of the handle, which is for hanging them on a hook. If you work in a bar, or have more than two strainers, I highly recommend doing this. A pile of strainers is one cumbersome mess. At home I hang mine on the inside the door of my bar cabinet.

Question 83

Shaken Cocktails vs. Stirred Cocktails

Answer 83

The question of whether to shake or stir a cocktail is familiar to most through James Bond’s iconic Martini order: “shaken, not stirred". This suggests that shaking or stirring is based purely on personal preference, like ordering eggs over easy. But that's not quite how it works with cocktails. Of course, you can have any drink made any way you want; it’s your drink. But shaking and stirring have vastly differing effects on a cocktail’s texture and structure, as well as the rate that ice chills and dilutes it (you can read more about the importance of chilling and dilution on the Ice page). So depending on the type of cocktail you're making, sometimes it will be better to shake it, and other times it'll be better to stir. In fact, there’s a widely accepted, and very convenient, rule for whether a drink should be shaken or stirred, and it broadly correlates with a cocktail’s general style. You can see it outlined on the other side of the page. Below we'll get into the details of why this rule is true (for the most part), which gets right to the heart of how cocktails work and how to think about them. We'll then see how bartenders often use this to rule separate cocktails into two broad categories: "shaken drinks" or "stirred drinks". The Rule: When to Shake and When to Stir Shake cocktails that contain any non-alcoholic ingredients, which will most commonly be citrus juice, such as a Margarita. These tend to be brighter, more refreshing and consumed more quickly. Stir cocktails that contain only alcohol-based ingredients like spirits, vermouths and liqueurs, such as a Manhattan, and are more "boozy". These drinks are stronger, spirit-forward, and sipped more slowly.

Question 84

What Happens When You Shake

Answer 84

The central element that sets shaking apart is the ice being forcefully churned back and forth. This has multiple effects on a cocktail. First and foremost, it chills and dilutes much faster than stirring does because there’s more contact generated between the cocktail and the ice. You only need to shake for 8-10 seconds. Shaking also has a substantial influence on a cocktail's texture. The ice crashing end to end creates lots of tiny air bubbles in the cocktail, which give a lively, aerated consistency. Its effects are evident in a visible layer of froth on the top of the drink. But the most significant, if less obvious, impact that shaking has on a drink is how completely it blends the flavors together. Instead of merely mixing the ingredients, it totally emulsifies and transfigures them into a unified flavor that can’t be picked apart as easily. This creates a genuinely different flavor profile than stirring a cocktail does. Additionally, while either shaking or stirring will get most cocktail ingredients to mix, albeit in different ways, there are a some ingredients which are so contrasting that they can only be mixed through the force of shaking - eggs and heavier fruit purees are two prime examples.

Question 85

What Happens When You Stir

Answer 85

Stirring is the polar opposite of shaking. Instead of the ice being violently agitated, it’s gently pushed around to create as little disruption as possible. This, naturally, has the inverse effect of shaking. It chills and dilutes more slowly, which means you'll have to stir for longer, typically 18-25 seconds. And because no aeration is created, the texture of the drink is unaffected. It remains smooth, even and silky. It is also more concentrated, because it's not packed with air bubbles. Finally, while stirring a cocktail thoroughly mixes the ingredients, they still retain some of their distinctiveness, as opposed to shaking, which repurposes the ingredients into a new singular flavor. In stirred cocktails it’s more like the components are layered on top of one another, so individual flavors stick out a bit more.

Question 86

The Two Basic Styles of Cocktail: Shaken or Stirred

Answer 86

In addition to being a simple indicator on how to mix a drink, another benefit of this rule is you can classify the bulk of all cocktails as either "shaken cocktails" or "stirred cocktails" because it corresponds so neatly to a cocktail’s basic style. Making this distinction is not about the technique, but rather the category of the cocktail. ​ Thinking of drinks this way can be helpful when looking at a bar’s cocktail menu. If there’s fresh citrus juice or some other non-alcoholic ingredients, there’s a good chance it’s shaken, lighter and more refreshing. If not, it’s probably stirred, stronger and more spirit-forward. This can also help you decide what to make when you’re fixing drinks at home. If you're looking for something to help you cool off on a hot summer day, go with a shaken drink. If you want something to sip in front of a fireplace, it should be stirred all the way. Of course, this is a very broad way to look at it. Both styles can be adapted to fit multiple scenarios.

Question 87

So, What if You Don't Follow the Rule?

Answer 87

I’m a big advocate of not taking things for granted. So while this system has always made sense to me, I decided to try making cocktails doing the opposite of what it recommended, to see if it was really, truly, correct. The control cocktails I chose were my favorites from each category: a Daiquiri, which contains lime juice so it is a traditional shaken drink, and a Manhattan, which is all booze - whiskey, sweet vermouth and bitters - so it is classically stirred. I made shaken and stirred versions of each. For the most part, the results corroborated the rule. The stirred Daiquiri had a flat texture which while not ideal, was not tragic. But the bigger problem was it had a sharp lime flavor poking out, that wasn’t well integrated with the rum, whereas the shaken Daiquiri tasted like a deliciously balanced fusion of rum, lime and sugar with a bright frothy texture to boot. In the case of the shaken Manhattan, the ingredients were too well integrated. The assertiveness of the whiskey was dulled while the fruitiness of the vermouth was brought forward to the point that it almost tasted juicy. In the stirred Manhattan the whiskey was clearly out in front and soundly backed up by the vermouth, which I vastly preferred. I should also note that I didn’t shake the Manhattan very hard, so the level of dilution was ok. But any time a spirit-forward cocktail is shaken over-dilution is very possible. And nothing is a bigger buzz kill than a watered-down drink.

Question 88

Ice

Answer 88

Ice is arguably the most important of all cocktail ingredients. It is what transforms the mixture of booze and other assorted items into a finished cocktail. Ice is to cocktails what heat is to food. Without it, there would be no cocktail.

Question 89

Chilling and Dilution

Answer 89

Ice's two primary contributions are chilling and dilution, which together form the crux of cocktail technique. The benefits of chilling go without saying. We all know that cold cocktails taste better. But dilution’s role is a little less obvious. Some view it negatively, as the culprit that excessively waters their drink down, which is always a huge bummer. But some dilution is essential to a cocktail. It brings out subtleties in the booze, rounds off their harsher edges and helps to bind the ingredients together. Dilution is the glue. ​ Chilling and dilution are inseparable. Whenever you get one, you get the other. Furthermore, they are also intertwined; a change in one will initiate a change in the other. For example, the colder a drink gets, the slower the ice will melt, and therefore the slower it will dilute, and vice versa. These two elements have a huge bearing on the success and failure of a drink. It doesn’t matter, how fancy your tools are, or how expensive your booze is. If a drink isn’t chilled enough, or is under/over-diluted, it will not taste good.

Question 90

The Sweet Spot

Answer 90

The goal when mixing a drink is to manage chilling and dilution until you reach optimum levels of both, which is when the drink is as cold as possible but not under or over-diluted. Or as I like to call it, the sweet spot. ​ To consistently hit the sweet spot, you need to be aware of the various factors that can influence chilling and dilution and how fast they occur. There are two primary ones. The first one is whether you shake or stir. Shaking chills and dilutes much faster than stirring. You can read about this in much more detail, as well as how shaking or stirring relates to a cocktail’s general style, on the Shaking vs. Stirring page. The second factor is the type of ice you are mixing with, which is what we're concerned with on this page. Below is a look at ice from all sorts of angles, including how its size and temperature will affect the rate of chilling and dilution, as well as the different types of ice used in cocktails and the best tools to make them with.

Question 91

Cocktails Can Be Chilled Below Freezing!

Answer 91

It’s true! You can get stirred cocktails down to around -7 degrees Fahrenheit, especially if you chill your mixing glass. You can monitor this with one of these thermometer spoons. Shaken drinks can even get a little colder. The reason this is possible, in a nutshell, is because alcohol freezes at a lower temperature than water, so it is able to draw more heat out of the liquid because entropy lowers the freezing point of water in an alcoholic solution. I know that last sentence didn't make a lot of sense. For the whole story, check out the ice chapter in Dave Arnold’s aforementioned Liquid Intelligence. Regardless, cold drinks = better drinks (to a point of course).

Question 92

Common Mixing Times

Answer 92

In general, you will want to shake for 8-10 seconds with basic ice cubes, perhaps a bit shorter or longer in extreme conditions, while stirred cocktails typically take about 18-25 seconds, but again, it can be more or less. Stirring is the more fickle of the two, which you can read more about here. As you can see, these windows are quite narrow. It’s hard to believe a second or two of mixing time can have that much of an impact on a drink. But trust me, within these ranges is a wide array of cocktail outcomes, some good and some not so good.

Question 93

How Ice Melts and Why It’s Best of Chilling Booze

Answer 93

As we know, when ice is warmed above freezing temperatures - like say, when it’s dropped into a mixing glass containing the ingredients for a Martini - it will begin to melt. When ice melts, it melts right off its surface, because that is warmed first. So if you’re stirring that Martini, that liquid will be wicked away and dispersed into the drink, exposing the next layer to be warmed up and melted. It’s this continual dispersion of near freezing water that makes ice such an effective chilling agent and why stirring faster chills and dilutes so quickly. It’s also why those whiskey stones, despite being very popular, don’t keep drinks cold very long. They only have one surface temperature and when that warms up it doesn’t melt away to uncover another colder layer underneath.

Question 94

Ice Size and Temperature

Answer 94

There are multiple factors one could consider when appraising ice. But for basic cocktail application, you'll really only need to concern yourself with two: how big or small the cubes are, and whether they are shiny and wet or frosty and dry.

Question 95

Ice Size

Answer 95

Large ice cubes melt slower than small ice cubes because they have less surface to area ratio. To better illustrate this, imagine a glass full of large ice cubes and a glass full of small ice cubes. You will be able to fit far more small cubes in the glass. When both glasses are filled with water, the one with the small cubes will chill and dilute more quickly, because more ice will be in direct contact with the water. All this is to say, the larger ice cubes you have, the slower they will melt, meaning you'll need to shake or stir for longer than you would with smaller cubes.

Question 96

Ice Temperature

Answer 96

Naturally, ice's temperature is below freezing, otherwise it wouldn’t be ice. But how close it is to the threshold of melting back into a liquid will have a bearing on how fast it'll chill and dilute a drink. If ice has been sitting out, say in an ice bucket, it will be warmer. Its surface will begin to melt and will glisten and shine; this is what we call "wet" ice. Wet ice will chill and dilute a cocktail more quickly. On the other side of that coin, ice cubes that come right out of the freezer are totally frozen on the surface. They will have a frosty exterior and will stick to wet fingers, or your tongue. These are dry ice cubes. They are much colder and thus, will melt more slowly.

Question 97

Rules of Thumb for Ice

Answer 97

Any Kind of Ice Can Be Used For Mixing (But Larger Cubes are Generally Better) No matter what kind of ice you use - big, small, wet, dry - chilling and dilution will happen either way. There’s no such thing as one type of ice chilling or diluting a drink better than another kind of ice, it will just happen at different rates. That being said, large and/or dry ice cubes are generally easier to work with than small and/or wet cubes, and in some cases the former is clearly superior, for these reasons: Smaller Wet Cubes Melt Precariously Quickly - With small cubes, if you're not careful you can accidentally over-dilute your drink. Because they melt so rapidly, the sweet spot's window is shrunk down and is very easy to overstep, and once you cross that line, there's no going back. Additionally, if your cubes have been sitting out a long time and are really wet, you might not even be able to get the drink as cold as you’d like because the ice will be so warm and slushy. ​ Larger Dry Cubes Give You a Wider Margin for Error - The slower melting time of large ice cubes stretches out the mixing time, which lengthens the sweet spots window, giving you more wiggle room. Dry ice cubes are also ideal because they can chill a cocktail down quickly without diluting it too much. This helps get drinks down to those negative temperatures. For this reason, when making cocktails at home, it’s best to keep the ice in the freezer right up until you need it, if you can. This is one advantage that home bars have over cocktail bars, where the ice is always sitting out in an ice bin. Large Cubes Create Better Texture in Shaken Drinks - The difference between shaking a cocktail with a pile of tiny cubes verses a handful of large cubes is very apparent. Larger cubes are heavier and crash back and forth with more force, this creates more aeration - one of the primary benefits of shaking - and gives the cocktail a better texture. Serving Over Large Cubes Won't Water a Drink Down - For serving drinks, larger cubes are hands down the better choice. They will melt slower, which keeps the drink colder for longer and waters it down more slowly. A win, win, win.

Question 98

Basic Ice Cubes, aka Rocks

Answer 98

These are your standard, all purpose ice cubes. They can be used for any, and all of your cocktail ice needs. In general, they are around 1 inch in diameter.

Question 99

Crushed Ice

Answer 99

This is ice that’s been broken down into smaller pieces. It can vary, ranging from tiny pearls to crunchy slush. Being so small, naturally it melts very quickly, which rapidly chills drinks to frigid temperatures, while also heavily diluting them. It's used primarily for serving cocktails, not mixing them. Crushed ice isn’t ideal for all cocktails, but for some, it is absolutely essential, most notably a Mint Julep. For others it can be a big upgrade, particularly tropically inspired, aka "tiki", cocktails. It also makes drinks look sublime.

Question 100

Big Rocks, aka Large Ice Cubes

Answer 100

These are cubes that are around 2 inches in diameter, and used one at a time, also mainly for serving. They melt exceptionally slowly - at glacial pace you might say - and look extremely cool. They are best for sipping a single spirit straight on the rocks, or a stirred spirit-forward cocktail that you’re likely to nurse for longer, like an Old Fashioned.

Question 101

How to Crack Ice

Answer 101

1. Cup the cube in the center of your palm with a flat side facing up. 2. Whack it firmly in the center with the back of a spoon with a large bowl. Isn't not about hitting it hard, it's about hitting it in the right spot.

Question 102

The Juicing Station

Answer 102

A juicing station should run like an assembly line, with an area for the citrus, an area for cutting, an area for juicing, and a trash can or compost bin nearby for discarded citrus shells. As always, make sure to have some paper or kitchen towels nearby to cleanup inevitable drips and drops. For a juice container, a basic measuring cup like a pyrex, or a small bowl with a pour spout is ideal.

Question 103

Strained Juice is Best

Answer 103

I strongly recommend straining the pulp and seeds out of your juice. It will give your cocktail a much better appearance and texture. As I like to say, "I love grovestand orange juice, but not grovestand daiquiris." Instead of straining the juice afterwards, which adds another step, place small strainer over the container you’re juicing into, which will strain the juice as you go. If it clogs up with pulp, use a spoon to scrape the bottom of the strainer to get things moving. Of course, if you’re planning to fine strain your cocktail, strained juice won’t matter as much. Though the pulp will clog up the fine strainer and slow things down.

Question 104

Steps of Juicing

Answer 104

Cutting- Cut the across the poles, meaning in between the nubs at the end, not through them. If you're juicing a lot of fruit, I recommend cutting all the citrus first. It’s quicker than picking up and putting down the knife over and over. Position - Place the cut citrus in the juicer cut side down, so the juice flows directly through the holes in the bottom. Squeeze - Bring the handles together to extract the juice. Squeeze slowly and gently. If you’re too aggressive juice will spray haphazardly out of the edges and a feeling of cocktail chaos will start to creep in. But Not too Hard - You don't have to clamp down to leech out every last drop of juice. Eventually that will extract bitter oils from the rind. Discard and Repeat - Tossing out each piece of fruit after it’s juiced is much better than having it pile up on the counter. Then Clean Up! - Once you’re done juicing, it's a good opportunity wipe up and rinse your tools, or at least put them in the sink, before you move on to making the drink. Clean = Fast.

Question 105

Juicing into the Jigger

Answer 105

If you're only juicing a few pieces of citrus at home you can forego the whole station set up and juice right into the jigger. Granted, it’s a small target and you may encounter a little more spillage than usual, but there’s less to clean up over all. This works best with the Oxo angled jigger, which isn’t as narrow as a typical double-sided jigger. This is what I do when I’m making cocktails for my wife and me at home.

Question 106

Juicing Oranges and Grapefruits

Answer 106

These larger fruits don’t fit in the standard citrus squeezer. True, some are sized to fit oranges, but only the smaller juice oranges. When you need to make orange or grapefruit juice you’ve got three options: If you need a large quantity of orange or grapefruit juice the best option is easily a high capacity juicer, and really the only option for a bar. But if you only need a small quantity, say for a round of Brown Derbies, there are a few other workaround options: 1. Cut Them into Smaller Pieces - Small enough to fit in a citrus squeezer. This usually means cutting them into eighths, or each half into quarters. Because these pieces are abnormally shaped, the holes in the juicer can get clogged. So I’ve found it’s best to start juicing as usual, and then tilt the juicer sideways, so the juice flows out the side. ​ 2. Use a Citrus Reamer - While I don't recommend them for general juicing, reamers work with citrus of all sizes, so they can be helpful with orange and grapefruits. 3. Squeeze by Hand! - It may seem crude but this one may be the most effective. It’s much quicker than juicing a bunch of individual pieces. Sure, it’s a little messy and you don't get every drop of juice, but since these fruits are so big, one piece will often get you enough for a few drinks.

Question 107

How Much Juice Do You Get?

Answer 107

``` How much juice a piece of citrus yields depends mostly on its size. As you’ve no doubt noticed at the grocery store, sometimes grapefruits are the size of your fist, other times they’re practically big as your head. Below is an average range of how much juice you can expect from the major types of citrus fruits, though there will no doubt be extremes on either end. Keep in mind these quantities are of strained juice, which I always recommend doing. Straining will generally reduce a juice’s total volume by 5-10%. Which is negligible is small quantities, but quite noticeable in larger ones. ​ Lemons: 1¼ - 1¾ oz Limes: ¾ - 1¼ oz Oranges: Juice Orange: 1½ - 2 oz Navel Orange: 3½ - 4½ oz Grapefruits: Small: 3½ - 4½ oz Large: 5-7 oz ``` Increasing Juice Yield There are some tricks often used to increase the amount of juice you get from a piece of citrus. The common ones are rolling them on the counter and warming them up, say in the microwave. When I was a barback at Clover Club I used to soak the citrus in a hot water before I juiced them because I thought cold fruit was stingy. However, these methods don’t appear to be the silver bullet we may have thought. Jeffrey Morganthaler does an experiment in his book and the cold, unrolled fruit actually ended up yielding the most juice - albeit by a small margin. I’ve done some spontaneous experiments of my own which seem to support his outcome. So, it appears that it doesn’t matter what you do. What you get is what you get. However, I do think warmer fruit is easier to juice because gives less resistance.

Question 108

Shelf Life and Storing Juice

Answer 108

As mentioned above, fresh juice does not keep very long - especially lime juice - which is why juicing only what you need that day is best. Unfortunately you can’t make juice for the week in one sitting (you can with simple syrup though!). However, if you do have leftover juice it can be stored in the refrigerator in a closed container, the fuller the better. The more space there is for air, the quicker the juice will oxidize. Oxidized juice isn’t really dangerous mind you, it just isn't as tasty. Each citrus changes a little differently. Oxidized lemon and lime juice lose their fresh vibrancy in a day or two and gain an “off” flavor that some describe as tasting like pennies. Orange juice tends to keep a bit longer, but it’s best flavors dissipate quicker than any of the juices. This is why mimosas with seconds old OJ are so incredible. Grapefruit keeps the longest, and then eventually the bitterness starts to increase. ​ Here is the relative shelf life of the various types of fresh citrus juice in my experience. But don't take these stats for granted. The less air there is in the container, the longer you may be able to stretch it. You’ll be surprised how long something can keep when it's well stored. When in doubt, always taste the juice, and see for yourself. Lime juice - 1-2 days Lemon juice - 2 days Orange juice 2-3 days Grapefruit juice 3-4 days When is Juice Best? In conventional thinking, the fresher the juice, the better. Though, there have been some interesting experiments, pioneered by the one and only Dave Arnold, that have indicated lemon and lime juice may actually taste slightly better a few hours after they’ve been juiced. The theory is some enzymes alter the flavor to be mellower and less sharp. But while this is certainly a very intriguing idea, I wouldn’t go to great lengths to age your juice for optimal flavor. My general rule is: if your juice was made that day (and in some cases the day before) your cocktail will be tasty.

Question 109

Reducing Hand Juicer Fatigue

Answer 109

Making drinks for a group is what puts many people off making fresh citrus juice, which is understandable. If you’re prepping cocktails for a group of 6 and plan on 3 rounds of per person - a nice cocktail party average - that’s 18 drinks and about 2 cups of juice (let’s say you’re making daiquiris, hopefully I’m invited). So you'll need 12-16 limes which means once they’re split you’ll be squeezing the juicer 24-32 times! That's a lot to ask of your hands and forearms. If this happens to you, don't reach for the little plastic lime (anything but that!), try this method instead. It'll divert some of the workload to your upper arms, which are better equipped to handle the added strain. Grip each handle in a separate hand. As opposed to grabbing around with both hands. Slowly bring your hands together to begin juicing. Once the handles are close enough, wrap both hands around and squeeze the rest of the way. Whether you need this method will depend somewhat on how big your hands are. For example, I have giant gorilla sized mitts for hands, so I can usually grip both juicer handles at once and still have plenty of leverage. But people with hands of a more reasonable size won't be able to reach that far. It also depends on what juicer you're using. With smaller juicers, the handles aren't spread as far apart so they are easier to get your hands around (but smaller juicers may not fit larger fruit, like those baseball-sized lemons you sometimes see at the grocery store). So take it all on a case-by-case basis. Just do whatever you need to do to make that juice!

Question 110

Using Syrup vs Raw Granulated Sugar

Answer 110

Some older cocktails recipes you'll see will call for a couple teaspoons or so of raw sugar as the sweetener. But today the majority of bartenders use simple syrup as a basic sweetener because it is be easier to measure and will integrate into the cocktail much more consistently. With raw sugar some of it always ends up collecting the bottom of the glass, reminiscent of raw sugar in iced coffee (notice we’re seeing more and more simple syrup at coffee shops nowadays). So, it's generally ok substitute in simple syrup for raw sugar. Here's the conversion: 1 tablespoon white sugar equals about ¾ oz simple syrup ​ That being said, using raw sugar can be interesting. Because there's no water, it gives drinks a slightly more concentrated edge, which some find preferable in more bracing cocktails. I think raw sugar works great in a daiquiris for example. ​ Because it needs to be dissolved on the spot I wouldn't recommend using raw sugar in a bar, it takes far too long, and in a rush some will inevitably end up at the bottom of the glass. But at home, it's worth trying. ​ If you do use raw sugar dissolve it into just the citrus juice first. Sugar doesn't break down into alcohol so well. Swirling them together in a shaker for about 30 seconds - with room temperature juice - should do the trick.

Question 111

Prolonging Shelf Life of Simple Syrup

Answer 111

Simple syrup will generally keep for at least month in the refrigerator. After which little specs of mold may begin to appear. So it doesn't oxidize or spoil exactly, it just becomes unattractive. If you want to keep mold from growing in your simple syrup for longer than a month, you can make it on the stove and bring it a boil. That will kill off any fungus or bacteria that may be hiding in there. Even just using boiling water to dissolve the sugar makes a big difference. Be careful to not let it boil for too long or the evaporating water will eventually throw off the syrup's sweetness ratio. Store it in the cleanest bottle you have, which you should always do. If you bottle syrup when it's still hot, the heat will sterilize the inside of the bottle and further prevent mold from growing for a very long time. I used this method and the bottle has been in my fridge more than 8 months and there still isn’t a trace of anything. ​ Note: rich simple syrup will keep for much longer because of the high sugar content.

Question 112

Rich Simple Syrup

Answer 112

​ Rich simple syrup contains twice as much sugar, so that's two parts sugar to one part water. It is about 1 1/2 times as sweet as traditional equal parts 1:1 simple syrup, and naturally much thicker. Because of the added sugar, you have to heat it over the stove to get the sugar to fully dissolve. Recipe: 2 cups white sugar 1 cup hot water Combine in a pot or saucepan over low heat. Stir until dissolved. Rich syrups are great for adding texture and body to a cocktail, particularly in stirred, spirit-forward drinks. For example, I use a rich syrup made with demerara sugar in my Old Fashioned. But they can be applied to any drink. Just remember that when using a rich simple syrup, you’ll use less of it and the cocktail will be more concentrated. Generally, about a ½ ounce of rich simple syrup is equal to ¾ ounces traditional simple syrup.

Question 113

Containers for Storing Simple Syrup

Answer 113

The ideal vessel for simple syrup is something you can easily pour out of and put a cap on. So while mason jars certainly look great, they are difficult to pour from. ​ ​ At home I prefer storing syrups in glass containers. Glass looks nicer and has less chance of imparting the flavor of that Chinese food that may have sat in it before, which can be an issue with plastic. Though plastic works fine too, just be sure it’s clean. ​ I think the best and most attractive options are a clear glass bottles with a swing top latch or cork, the center bottle in the image across the page. You can find them in places like The Container Store or Ikea. Beer or soda glass bottles are also fine options; you can use an old cork to stop them. And if you’re willing to forgo aesthetics, a thoroughly washed plastic soda bottle is much cheaper and perfectly functional. One final tip, don’t store simple syrup with a speed pour in the bottle. Even that small access to air will expedite the growth of mold. Always cover it when not using.

Question 114

Store Bought Simple Syrup

Answer 114

I don't recommend these, at all. For one, retail simple syrups have a much higher sugar content than the traditional recipe to keep them shelf stable. So they will be too sweet for most cocktails recipes - certainly all the ones on this site - and you'll have to adjust the amounts. Also, some store bought simple syrups contain preservatives and/or are made with high fructose corn syrup. In addition to not being natural, these can give them a synthetic flavor, which you will taste in your cocktails. ​ But the biggest reason to not buy simple syrup is it’s not worth it! As I've said above, making simple syrup is as easy as putting sugar and water in a glass. Making simple syrup yourself is cheaper and results in a much better product. Don’t waste your money.

Question 115

Don’t Pour the Water on Top of the Sugar by Eye When Making Simple Syrup

Answer 115

It may seem like a logical and a convenient shortcut to make simple syrup by filling a measuring cup with 1 cup of sugar and then topping it off with water until it reaches 2 cups. But that is a fool’s errand. As you add the water, the sugar will begin to dissolve. This will reduce it’s volume because the air pockets between the granules will be erased, more on that in the section below. So you’ll end up adding more water than sugar. Even worse, if you continually use this method, you’ll add a different amount of water every time, depending on its temperature. So this approach is not only inaccurate, it is hopelessly inconsistent. I’m ashamed to admit that I once thought this method worked. I even demonstrated it in the Simple Syrup tutorial I did for Howcast several years ago (you can find it on youtube, I'm too embarrassed to link to it). It was before I was a parent. I was young and unscientifically minded. I'm proud of most of the cocktail videos I’ve appeared in, but that one really sticks in my craw. So please disregard it and use the recipe on this page.

Question 116

Measuring by Weight vs Volume When Making Simple Syrup

Answer 116

I saved this hot button topic for last. Some bartenders fiercely advocate for measuring simple syrup by weight rather than volume. Notably cocktail industry legends Jeffrey Morganthaler and Dave Arnold whose respective books “The Bar Book” and "Liquid Intelligence” I have referenced several times while writing this site. They have a point. Weight is Technically More Accurate & Consistent Measuring by weight is always going to be more consistent and precise for food and drink related matters because the possibility of human error is removed. 1 cup of water weighs 8 ounces, while 1 cup of sugar weighs only about 7 ounces. So 1 cup of sugar is equal to the weight of 7/8 cup of water. Proof of this is that 1 cup of sugar and 1 cup of water makes a little under 1 ¾ cups simple syrup. Not 2 cups. This somewhat confusing because sugar is denser than water - as we know from the remnants of muddled sugar cubes resting on the bottom of our Old Fashioneds - and yet it takes up more space? Yes, because granulated sugar contains minuscule pockets of air in between each granule, which increases the sugar's total volume. These air pockets are unpredictable and incalculable, which puts sugar's volume in flux, whereas water's volume and weight is always consistent. This is the primary reason why measuring simple syrup by weight is more accurate. Another point for measuring by weight is it produces simple syrup that is dead on 50% sugar, whereas simple syrup measured by volume is usually about 48% sugar. Round numbers are nice. But Volume is Fine (and what I do) So why do I still make simple syrup by volume? It's a combination of habit and "if it ain't broke don't fix it." Like many bartenders, I was taught to make simple syrup by volume and, if I do say myself, my cocktails have come out pretty darn good, as have Clover Club's and many other cocktails I've had with simple syrup measuring by volume. In the end, sugar is sugar, and 48% sugar is pretty darn close to 50% when we're talking ¾ ounce portions. The differences between of one bartender's filling of a ¾ ounce jigger to another will certainly fluctuate more than 2%. It doesn't matter how the syrup was made, so long as the cocktail tastes balanced. Of course, the main advantage of making simple syrup by volume is its convenience and accessibility. All you need is something to measure with. I'm not disputing that weighing the ingredients is more accurate, I just think it’s an acceptable corner to cut. Be precise with your measures, and it should work out fine. Of course, if you have a scale and prefer to make it by weight, by all means, go ahead. But Only For 1:1 Syrup Please note, these comments only apply equal parts simple syrup. Rich simple syrup will differ much more between whether it was made by weight or by volume. A rich syrup measured by weight will be noticeably thicker. In keeping with my habits, I stick with volume.

Question 117

Fill that Jigger Up All the Way!

Answer 117

Be sure to fill the jigger all the way up to the rim or line. Particularly with cone shaped jiggers, which have larger volume discrepancies towards the top. The difference of a couple millimeters above or below a line can add up to as much as quarter ounce, which will have a major impact on the cocktail. A graduated cylinder proves this point very effectively.

Question 118

Jigger Pouring

Answer 118

Hold the jigger upright. It should be alongside the mixing vessel. Be careful to avoid the two bad habits outlined below. Begin to fill. Fill it to the top. Ideally there should be a little bubble of meniscus on the rim. Don’t be afraid if a few drops spill off. They will from time to time. That’s what paper towels are for. Quickly tip and pour! On to the next ingredient. Don’t hold the jigger over the mixing vessel. While it’s tempting because it will keep spills off the counter, you’ll run into trouble when you have to tip and pour and probably end up spilling more. Don’t hold the jigger at an angle. Many do this to anticipate pouring. But you’ll never be able to fill the jigger all the way up. So it’s less accurate and you could throw off the balance of the drink.

Question 119

Measuring in Barspoons & Teaspoons

Answer 119

Some cocktail recipes call for a barspoon's worth of an ingredient. Which can be confusing because not all barspoons are the same size. In general, I'd say: 1 barspoon equals about ¾ teaspoon, or a heavy ½ teaspoon. I try to be specific with my recipes, and list many smaller quantities in teaspoons. But there's still something romantic to me about measuring in barspoons, so I don't abandon it as a unit completely. ​ Of course this would all be different if we were using the metric system. But alas, I live in the United States, and this is all I know.

Question 120

Steps of Muddling

Answer 120

Step 1: Muddle with only the Sweetener If you combine all of a cocktail's ingredients before you muddle, you'll be bobbing with the muddler trying to pin down whatever you're trying to crush - which is less effective, and worse, it's annoying. That's why I advise muddling with just the sweetener, which will often be simple syrup and a small quantity, so your ingredient to be muddled will remain a nice stationary target on the bottom of your mixing vessel. Another reason why sugar is a good candidate for muddling with is it's a great flavor conductor, particularly with herbs. Muddling them with nothing, or "dry", doesn't allow the extracted flavors to be fully absorbed. That being said, juicier ingredients like fruits and vegetables are fine to be muddled all by themselves. Their flavors will easily make their way into the drink once crushed up. Add fresh ingredients to be muddled. Add the sweetener. Step 2: Grip Muddler, Like a Sword My preferred way to hold a muddler is with the handle up against the heel of the palm so I can apply pressure with my shoulder and upper arm, getting more leverage with less effort. Leaving the burden on just the wrist and forearm can get tiring, especially over a long shift. Works best with Large Muddlers Admittedly, this method is better suited for longer muddlers - 10 inches or so - with a wider handle end, like the one pictured below. They will keep your fingers from scraping up against the edge of the mixing vessel and fit more comfortably into your palm. I highly recommend these for bartenders, you can see some of the options here. Many common retail muddlers tend to be around 8 inches and narrower. They'll get the job done just fine, though if you're using one you may want to go with the alternative method shown below. Position. Place the end of the muddler at the base of your palm. Grip. Wrap your hand around so you're holding the muddler somewhat like a sword. Then imagine you're about to do battle in an epic medieval version of the movie "Cocktail." Step 3: Press and Twist Twisting the muddler helps to bruise and break things up a little more easily so you don’t have to exert as much force when applying pressure. Don't Over-Muddle! The goal is to crush and extract, not grind and pulverize. For herbs 5 to 7 strong presses and twists, aka "muddles", is usually enough. For fruits and veggies you may need a handful more, but not many. If you're unsure whether you've muddled enough, give the shaker a whiff. If there's a fragrant bouquet of whatever you’ve just muddled, you're all set. If the aromatics are faint, muddle a few more times. As always, use your best judgment. Press. Position the muddler over the fresh ingredient, press down slowly and firmly, keeping the handle end against the heel of your the palm. You're acting more like a hydraulic press rather than a jackhammer. Twist. Twist from your wrist and apply pressure as needed. Herbs should be lightly bruised, but not ground up, which can release bitter tannins. Whole fruits and vegetables require a little more force to crush them, but they don't need to be mashed into a pulp.

Question 121

Shaking

Answer 121

The purpose of shaking is not merely to mix the ingredients, but to get the ice churning back and forth, which aerates the cocktail, giving it a pleasant, frothy texture and thoroughly emulsifying the ingredients into a more unified flavor. Shaking also will force any combination of ingredients to mix, regardless of how contrasting their consistencies are, from maple syrup, to eggs, to cream. The most important aspect of shaking is to shake with gusto. It should be more than just a gentle jiggle. You'll typically want to shake for 8-10 seconds or so, depending on the ice you're using. In general, a cocktail should be shaken when it contains any non-alcoholic ingredients; citrus juice is the most common. These drinks tend to be brighter and more refreshing and benefit most from the effects of shaking. Two Piece vs. Three Piece Shakers There are two basic types of shakers. The two-piece, which consists of two different sized vessels wedged into one another, and the three-piece, which has a built in strainer on top covered with a third removable cap piece. You can learn more about the different types shaker is the Shakers page. The shaker I'm using on this page is a two-piece, more on why across the page. But you can make delicious cocktails with either (though I have my preferences) and the fundamentals of the actual shake are always the same: hold the shaker horizontally, throw your inhibitions to the wind, and give it hell. A Two-Piece Shaker is a bit More Complicated... Using a three-piece shaker is fairly self explanatory, you just put the top on and shake. A two-piece shaker involves a few more steps. Before you shake, the two halves need to be sealed together, so they don't open up while shaking, then separated so you can strain out the cocktail. All this is done with a few firm strikes from the heel of your hand, as we'll see below. ...But it is Better for Bartenders (and makes better drinks). You may be wondering why one would bother with the extra steps of a two-piece. There are a couple reasons. One, while a three-piece is less complicated on the surface, once you get accustomed to working with a two-piece, it is faster and easier to use. For this reason alone it is the universal choice of professional bartenders. Additionally, in my opinion, the two-piece also makes better drinks because there's more space for the ice to move back and forth - which is the whole point of shaking.

Question 122

Shaking Step 1: Build and Seal

Answer 122

The first step to making any cocktail - shaken or otherwise - is combining all the ingredients, aka "building" the drink, and then adding the ice (in that order). With a two-piece shaker you then have to seal the two halves together. If you're using a three-piece shaker the top fits right on, so this step does not apply. You can move right on to shaking. It's good to be in the habit of building the drink in the smaller of the two mixing vessels - small metal tin or pint glass. If you fill up the larger tin with liquid and ice, the smaller vessel may not be able to fit. Or worse, if you are overzealously trying to fit more drinks into the shaker than it has space for (which I will confess to doing on more than one occasion) the liquid may overflow. Building in the smaller vessel ensures the shaker can always be closed and sealed and it will never overflow. Add ingredients and ice into the smaller vessel. Fill it all the way up with ice. This will get the drink as cold as possible. Place the large tin over the top on at an angle. Affixing the large tin at an angle is key to breaking the seal later. On one side, the tins should be completely flush with each other, on the opposite side, there should be a gap between them about a centimeter wide. Form the seal. Give the top shaker a firm pop with the heel of your hand. You don't have to hit it too hard. In fact, it's better that you don't, or they'll be next to impossible to separate later. Make Sure it's Set. To double check, lift the tin from the top end. The sealed shaker should lift right up.

Question 123

Shaking Step 2: Shake!

Answer 123

Whether you have a two-piece or three-piece shaker, shaking can feel a little awkward at first. Just take a leap of faith, you’ll find your rhythm quickly. Speaking of which, shaking with a rhythm helps! Mine tends to be a kind of syncopated maraca beat. Hold shaker horizontally. Holding it vertically won’t get the ice moving. It's not a bad idea to keep a hand, or at least a finger or two on each end for added support, at least at first. If you're using a two-piece shaker, the mouth of the larger tin should be facing you, just in case the seal does come undone - let us perish the thought - you wear the shaker's contents and not your guests. Go for it! Thrust the shaker back and forth with all you've got! Shaking harder will give the drink a frothier texture and a colder temperature. I generally hold the shaker over my shoulder up by my ear, and let my elbows be the primary joint that moves it, rather than my wrists or shoulders. But do whatever works for you. There are a lot of different ways to shake. Shake for 8-10 Seconds (or so). The range of shaking time depends on the ice. If your ice cubes are smaller, shake a little less, if they’re bigger, a little more. You can learn more about ice on the Ice Page. Shaking for too long or not long enough could over or under-dilute the drink. If you're unsure, taste it; it's the best way to learn. Three-Piece Shaker Shaking is identical with a three piece. Only you absolutely need to keep a hand over the cap on the end, so it doesn't fly off.

Question 124

Shaking Step 3: Break the Seal

Answer 124

If you’re using a three-piece shaker, you just have to muscle that little cap piece off and pour (don't lose it!). But with a two-piece, you have to separate the two halves to gain access to your cocktail. Methods of doing this vary. You may be able to just pull them apart, which is fine. But often a vacuum will be formed while shaking, causing the halves to cling to one another, making them virtually inseparable by force, no matter how much brawn you possess. In this scenario, you need to hit the shaker at the right pressure point, or what I call the "sweet spot" (I know that's not the first time I've used that term, my imagination has fallen short). It's a bit like the "57" on a glass Heinz Ketchup bottle. When you hit it right, you'll hear the satisfying "crack" of the pieces releasing. Hold shaker upright from the bottom of the larger tin. This positioning is important. Breaking the seal relies on the shock from the heel of your hand to release the pressure holding the tins together. If the shaker is resting on a table, or your hand is over the seam, some of the shock will be absorbed and it'll be tougher to separate the tins. Glass on tin is even harder. Find the sweet spot. Here's where sealing the pieces at an angle comes into play. First, place you finger on the middle-point between the "flush side" of the shaker where there's no gap, and the "gap side" where there's that one centimeter of space, between the two tins. Then, move your finger an inch and a half down. That is the sweet spot. Break the seal. It's time. Give the sweet spot a firm pop with the heel of your free hand. It’s not about hitting it really hard, just in the right place. When you hit it right you’ll hear a cracking sound echo out. Sometimes you'll hear a gentle hissing sound. That means you've dislodged the seal but not fully broken it. Hit it again, you're close! Don't get frustrated. You may not get it on the first try, don't worry! This takes a little practice to get a good feel for. The most important thing is to not get frustrated and hit it so hard you hurt your hand. Remember, it's not about strength, it's about location. Take a deep breath, focus your chi, and try again. You'll get there.

Question 125

Shaking Step 4: Strain

Answer 125

This is covered in detail on the Straining page. But since just about every time you shake a cocktail - or stir one for that matter - you're also going to strain it, I figured we might as well cover it here too. The strainer best suited to be paired with a shaker is a hawthorne strainer, which has slinky-like metal coil. On a somewhat unrelated note, notice that even though the particular drink in this example is being served on the rocks, it's still being strained over fresh ice, which is always a good idea. Position. Place the Hawthorne strainer over the shaker, spring side down. Hold. Secure it with your index finger. Grip. Wrap your hand under the strainer handle and around the shaker. Strain! Press down with your index finger. Lift, tip and pour.

Question 126

Stirring

Answer 126

The purpose of stirring a cocktail, as opposed to shaking, is to agitate the ice as little as possible so the drink has a smooth and even texture without any air bubbles. Don't Trouble Yourself with Perfection Like so many other cocktails techniques and tools discussed on this site, while the professional stir is important for cocktail bartenders to learn, it isn't essential to making good drinks. If you're making drinks at home, do your best to push the ice around without jostling it too much. As long as that cocktail gets chilled and diluted without being shaken, you’ve succeeded. How Long to Stir? Stirring takes longer than shaking. You'll typically need about 18-25 seconds, depending on the ice you’re using. That's a pretty big window. The more cocktails you make, the better you'll get a feel for how long you need to stir from one to the next. As always, when in doubt, taste. You can find more of my musings on stirring time below. Practice, Practice, Practice While it's not absolutely necessary to making good drinks, mastering the professional stir is one of the most gratifying cocktails skills you can acquire. But you have to be committed. Bartenders make it look easy, but it takes some drilling to get it right. Your hands a need chance to acclimate to how they’re supposed to move. As I often like to recall, one of my most vivid memories of learning to bartend was practicing stirring at 4am in my kitchen after a barbacking shift at Clover Club. ​ I advise practicing with just ice and water at first so you don’t risk wasting any cocktails by over-diluting them. I wouldn't practice with an empty mixing glass either. A great barspoon and mixing glass - the traditional vessel used to stir cocktails in - makes a big difference as well. Though you can stir in anything, such as a rocks glass, which in some cases may even be preferable. Most importantly, don’t give up! This will probably feel a little unnatural at first. Have patience, don’t get frustrated, and keep practicing. Stirring is one of those riding-a-bike skills that you never lose. Once you have that “aha!” moment you’ll never think about it again.

Question 127

The "Professional" Stir Elaborated

Answer 127

Of course, we all know how to stir something. You just move a spoon around in a circle. This is more or less the way it works for cocktails too, though for today's bartenders stirring a drink is a bit more involved than stirring soup on the stove, and it is this method of stirring that is outlined on this page. If you've never seen this technique, it almost looks like a magic trick. The spoon quietly glides around the glass like it's doing pirouettes in a cocktail ballet. Dance metaphors aside, what's going on is the back of the spoon is only touching the inner perimeter of the mixing glass. It never moves into the center. Why stir this way? It has three major benefits: It allows the bartender to stir faster, expediting chilling and dilution. It is more fluid, which provides better control of chilling and dilution. Perhaps most importantly, it makes one look, and feel, extremely cool. For lack of a universally accepted term, I’ve dubbed this technique the "professional" stir. You may also see it referred to as a Japanese stir, because it was originally modeled after the stirring method of Japanese bartenders, like so many other modern cocktail trends. ​

Question 128

Stirring Step 1: Form Your Grip

Answer 128

A proper stir starts with a proper grip. This is what I find works best, but there are several ways to hold a barspoon. If something else works better for you, go for it. This is a two-part grip. The fingers up top that hold the spoon in place, while the fingers below move it around to do the actual stirring. I’ve unimaginatively dubbed these the “holding fingers” and “stirring fingers”, respectively. Holding Fingers: Thumb & Index - After you've combined all the ingredients and filled your mixing glass with ice (in that order!), plunge your barspoon to bottom of the mixing glass, pressing the back of the spoon against the inside of the glass. Grip it lightly towards the top with your thumb and index finger. I wrap my index finger halfway around so the spoon rests at my middle knuckle. Don't pinch, the spoon will still be spinning between these fingers. Stirring Fingers: Middle & Ring - Next, straddle your middle and ring fingers on opposites sides of the spoon, with the middle finger draped on top, right below your index finger and your ring finger underneath, the same side as your thumb. Alternative Grip: Not to confuse things, but another option is to grip the spoon a like a pencil using just three fingers. Here, the thumb and index finger are positioned the same as in step 1, but just the middle finger goes underneath the spoon, so it's on the same side as your thumb. In this scenario the index finger does double duty as both a holding and stirring finger.

Question 129

Stirring Step 2: Stir

Answer 129

Here’s where things get interesting. To make the spoon circumnavigate the mixing glass, the stirring fingers take turns pushing and pulling it around, sharing the balance of power. As discussed above, the goal is for the back of the spoon to stay against the inner perimeter. The best way to do this is to keep it pressed up against the glass' edge, this way the contours can help guide the spoon around. Try to relax your hands, wrists and arms as best you can. It’s tempting to keep them stiff, but stiffness is the enemy. When stirring, ideally just your hand should be moving, and maybe your wrist somewhat. But your arms should be more or less still. Below is a look at one stir rotation broken down from both the perspectives of the stirring fingers and holding fingers. Once you begin to stir faster, the centrifugal force against the spoon will do most of the work for you and your hand will just be the conductor. You'll barley have to think about it. But for starters, it helps to concentrate on the details. Start with the back of the spoon closer to you. At this position, your middle finger will be pulling against the handle towards you, while your thumb is pushing back to lock the spoon in place. Ring finger pushes spoon forward. Now, to move the spoon, use your ring finger to push it into the side of the glass, (it'll move to the left if you’re a righty, unlike me), as the glass curves the spoon will begin to curve as well. As your ring finger pushes, relieve the pressure from your middle finger, but still keep it over the spoon to help guide. The middle finger pulls it back. Once the spoon reaches the top of the glass, the middle finger becomes the leader and will begin to pulls it back around. Still pressing it into the side. The ring finger is now finger supporting underneath. Ring finger takes back over. Now we are back where we started, with the spoon close to you. Time to push back with the ring finger to start the whole rotation again. And around and around it goes... While the stirring fingers are doing their thing, the holding fingers up top need to keep the end of the spoon fixed in the center, with the handle twirling between them. As you get more comfortable, you can gently roll the spoon forward with your thumb as it comes around to help move things along. Keep the handle fixed in center. While the lower end of the spoon that moves in a circle, the handle should more or less stay at a single point in the middle of the mixing glass. The handle is at an angle. Because of this positioning, the spoon handle will always be at an angle, which helps to put pressure against the edge of the glass. Gently roll spoon with your thumb. As you push the spoon back around with your ring finger, you can also roll the handle a bit with your thumb to aid the movement. Eventually you can use this action to whip the spoon around faster, with less effort.

Question 130

Stirring Step 3: Strain

Answer 130

It's common to use a julep strainer in conjunction with mixing glasses, though some Hawthornes can be used too. You can find a whole lot more about this technique on the Straining page. Position. Place the julep strainer over the mixing glass. Curved side down. Hold. Secure it with your index finger. Grip. Wrap your hand under the strainer handle and around the mixing glass. Strain! Press down with your index finger. Lift, tip and pour.

Question 131

Additional | Stirring Variables

Answer 131

How Long to Stir? It Depends. As I mentioned above, you’ll typically need to stir for 18-25 seconds, though depending on certain factors it could be closer to 30. The goal is to hit that sweet spot when the drink is perfectly chilled and diluted. This balance is more tenuous in stirred cocktails than it is in shaken ones, because they tend to be more delicate. To me stirring a drink is like cooking a steak to the perfect medium rare. For most of a steak's cooking time the meat is underdone, then for a moment it’s absolutely perfect, but if you let it sit a moment too long you've missed the window, and it’s all over (it will come as no surprise to you that I obsessively use a meat thermometer when cooking steaks). If you don't stir a cocktail enough, the drink will have a sharp alcoholic edge and won't be sufficiently cold. But stir it too long you’ll it'll be over-diluted, thin and watery. To really get a sense of how long to stir, you need to take all the variables that affect the rate of chilling and dilution into account. Then you can adjust accordingly. The Key Factors What's the Condition of the Ice? - This has the greatest impact. The larger the ice cubes, the slower they will melt and the longer you will have to stir, and vice versa. Any type of ice can be used, but I find larger cubes preferable. Small cubes melt quickly, making it difficult to control the speed of the dilution of your drink. Also, what is the condition of your ice. It is wet and shiny or frosty and dry? The former will melt faster, the latter slower. You can read more these factors and ice in general on the Ice page. Is the Mixing Glass Chilled or Not? - In addition to chilling your glassware, I highly recommend chilling your mixing glass beforehand. This is the best way to get the drink extra cold without over-diluting it. You’ll have to stir for a few seconds longer, but it's well worth it. How Fast are You Stirring? - The faster you stir, the quicker the drink with be chilled and diluted. So if you’re an experienced stirrer, you don't have to stir as long. When in Doubt, Taste Now that I’ve overwhelmed you with more variables than you ever imagined could go into something as simple as stirring liquid in ice, let me recommend a different approach. Rather than obsessing over the details, use a straw or spoon to taste the drink along the way. It might not be obvious to you at first, but you’ll soon develop a feel for the balance you’re looking for and how it correlates to stirring time. Eventually it'll become like a second sense. Trust your instincts.

Question 132

Building and Stirring in Glass

Answer 132

While I generally advocate for stirring cocktails in a mixing glass and then straining them into the serving glass, an exception can be made if that cocktail is going to be served on the rocks, like say, an Old Fashioned or Negroni. In those cases you can get away with the stirring the drink right in the glass you'll be drinking from. We call this method “build in glass”. The main reason to do it is primarily for convenience. All you need is a barspoon. No mixing glass or strainer necessary. The drawback of course is the drink will be sitting on the ice has been stirred with, which means it will have already begun to melt and therefore, the cocktail will become watered down faster. But there are few measures you can take to reduce this issue: Chill your glass - Put it in the freezer ahead of time, even if it’s for 15 minutes. Stir with larger cubes (but not giant ones) - As I said above, bigger cubes melt slower. Stirring with ice from 1x1 Perfect Cube Trays. is ideal. Of course if the ice is too big you won't be able to turn it around in the glass. ​ Don’t stir for quite as long - It’s a good idea to stop stirring short of a cocktail’s sweet spot and let evolve as you drink it. This way you'll over over dilution on the back end. It’s ok if the drink it a little under diluted or not quite cold enough at first. It’ll get there. I Prefer a Mixing Glass, But That's Me I still think using a mixing glass achieves a better, and more consistent result and find this method is better suited to home bartending environments. That said, if you manage the variables well, the sacrifices will be close to negligible, which, coupled with the added speed and efficiency might make it a worthwhile option for some professional bartenders. Use a Round Glass! If you do go this route, make sure you’re using a glass that’s circular without any edges so you can stir fluently. If there are any corners you're going to have a tough time.

Question 133

Basic Straining Process

Answer 133

Whether you're using a Hawthorne of Julep strainer, the basic method is essentially the same. The only difference is a Hawthorne sits on top of the mixing vessel, while a julep rests inside it at an angle. Specifics of using each are below. Hawthorne: Step 1: Place the strainer over the mixing vessel with the completed cocktail. With Hawthornes the spring side should be down, so it can catch ice chips and muddled debris. Step 2: Hold it in place with your index finger. Step 3: Wrap your hand under the handle and around the mixing vessel to grip. Step 4: Lift, tip and strain away!

Question 134

Straining with a Hawthorne Strainer

Answer 134

The Hawthorne is the most versatile type of strainer. Its flexible spring and prongs jutting out allow it to conform to a variety of different sized mixing vessels. It is used exclusively with large shaker tins and shaken cocktails for two primary reasons. One julep strainers are too small for most shakers and fall right in, and two, they better preserve the lively, bubbly texture you get when you shake a cocktail. Which is the whole point. But many Hawthornes are also compatible with mixing glasses. They just need to be narrow enough, and are fine for straining stirring cocktails. I call these all-purpose strainers. You can see a few examples of them here. If you have an all-purpose Hawthorne strainer you can use it exclusively, and not even bother with a julep strainer. I'm not personally quite ready to do away with the julep altogether. Old habits die hard, and julep strainers have their advantages, which I'll get into more in my assessment of this question below.

Question 135

To Open or Close the Hawthorne "Gate"

Answer 135

Here's some of that bartender minutia I warned about at the top of the page... The "gate" is a trade term that refers to the gap between the edge of a Hawthorne strainer and the mixing vessel. Because of the adjustable spring, the strainer can be pushed forward so the two edges meet and the gap is closed, or pulled back so the gap is widened. This is called closing or opening the gate, respectively. It can be controlled using the little tab that all Hawthornes have at the base of their handle. For some, the gate is a central element to operating a Hawthorne strainer. For others, it's a trivial non-factor. Both are valid, depending on your perspective. It can be definitely be helpful in certain situations, which I'll get into below, but when I started bartending, I never concerned myself with the gate and the drinks came out just fine. So if this sections feels like it's delving too deep into bartender nerdiness for your taste, feel free to disregard it. You can make delicious drinks no matter what the gate is doing. The rest of you nerds, follow me... Open Gate: Strains Faster, Less Thoroughly and Preserves a Narrow Stream With a wider gap between the strainer and shaker, more ice chips and muddled bits will make their way into the glass. But the strain is much quicker, and the stream is narrower which so this is all around cleaner and more manageable. Closed Gate: Strains Slower, More Thoroughly and creates a Wider Stream When the gap is closed, only the finest solids make it into the glass, but the flow is slowed down and the stream becomes spread out across the holes in the front. This is potentially messier and if you're working quickly sometimes the drink will even drip out the sides. However, this "spreading of the stream" issue is minimized if you have a strainer with, what I call, "superior gate control".​

Question 136

Modern Hawthornes with "Superior Gate Control"

Answer 136

Many the newer Hawthorne strainers are designed with the gate in mind. I call these, for lack of a better term, Superior Gate Control strainers. You can find them grouped together along with the other types of Hawthornes on the strainers page. The main benefit of these is the stream remains nice and narrow. This makes the gate a much more effective tool. In many cases, though not all, these can eliminate the need for a fine strainer. ​ Split Stream Strain - The specific strainer is this photo is the Koriko Hawthorne from Cocktail Kingdom. It is designed to be able to split the stream cleanly in half when the gate is closed, as you can see across the page. This allows bartenders to strain into two different glasses with one strain, when the opportunity arises, which is a nifty little trick.

Question 137

How & When I Use the Gate

Answer 137

Whether to utilize the gate or not, depends on the cocktail, bar and bartender's preference. It can be used to impact the cocktail directly, or aid speed and efficiency. Question, experiment, and then do what works best for you. Based on my experiences, here's what works best for me: ​ I Usually leave it Open (and use a fine strainer if necessary). Regardless of the Hawthorne strainer I'm using, I generally leave the gate open because it's faster. When I want my drink more finely strained I use a fine strainer. In general it will strain just as thoroughly as a closed gate, if not more so, particularly when there are muddled ingredients. ​ Though admittedly, my reasoning for this is due to the fact that I make the majority of my cocktails in a high volume cocktail environment where speed is a factor. Straining slowly, will always strain more thoroughly. ​​ Except in these cases... Here are a few scenarios when I, in the words of Alan Rickman as the Sheriff of Nottingham, "close the gate!" ​ Egg White Cocktails - Egg white cocktails are all about the frothy texture, which is diminished when they're run through a fine strainer. Simply closing the gate preserves the froth, which in turn conveniently envelops any ice chips, so there’s no sacrifice in texture. ​ ​​ Large Modern Mixing Glasses (pictured) - When you're using a large modern mixing glasses to stir two, three or more cocktails, it can be difficult to strain without the cocktail dripping down the sides because they are filled to the brim. Using a Hawthorne - which fits perfectly because these mixing glasses are so wide - and closing the gate solves this problem. The stream doesn't drip and is and narrowed down, giving you better control of your aim - as you can see in the picture across the page. This works so well because all modern mixing glasses have pour spouts for the cocktail to flow through, so the spreading of the stream is never a problem. To Slow Things Down During a Rush - When you’re busy and pouring at all kinds of awkward angles it's nice to have the option of closing the gate to slow things down, particularly if you have one with superior gate control. It allows you to be more accurate, with less spillage. It can also help to reduce splash back in the glass if your shaker is very full, or you're pouring quickly into a shallow the glass. Closing the gate when straining multiple cocktails from large mixing glasses helps to avoid dripping down the sides.

Question 138

Straining with a Fine Strainer (aka Double Straining)

Answer 138

A fine strainer is used as a second strainer for straining "insurance", typically in conjunction with Hawthorne strainers and shaken cocktails because those will contain more ice chips and are more likely to have muddled ingredients - neither of which is common with stirred drinks. Using a fine strainer is as simple as it looks. Hold it over the glass and pour the cocktail through to strain it a second time. Whether or not to use a fine strainer is a matter of personal preference. I use them any time I've muddled something or a shaken drink is being served straight up, because I prefer cocktails to have a more pristine texture. But many people enjoy the aesthetic and texture of mint bits or ice shards in their drink. You do you. Clogging One issue you may run into with a fine strainer is it can clog up and strain slowly, or even stop altogether, when a cocktail is particularly viscous or has a lot of muddled pieces. There are few methods used to combat this. You can jiggle the fine strainer slightly or tap it with the side of the shaker. But what I usually do hit the top of the fine strainer with the front end of the shaker, even as I'm straining, as depicted in the two photos across the page. That keeps it from clogging up in the first place. Hitting the top of the fine strainer with the front end of your shaker helps to keep it from clogging up.​

Question 139

Straining with a Julep Strainer

Answer 139

With no prongs or springy coil, the julep strainer does not have the Hawthorne's multifunctional adaptability, but it still plays an important role in a bar kit (or does it?). As we've covered above, Julep strainers are the modern bartender's conventional choice for straining stirred cocktails from mixing glasses. Instead of sitting on top, they rest inside the mixing glass at an angle, on top of the ice. All you need to do is ensure the strainer is secure inside the glass before pouring. There are two basic ways of doing this: Press down on the strainer with your index finger, as you would a Hawthorne strainer, to hold it in place. Hook your finger over the handle and pull down. This creates leverage against the opposite side of the glass. Both work fine, though if the mixing glass is on the larger side you'll probably need to use the second approach. As always, do what feels right to you. ​ As alluded to above, most large modern mixing glasses that are designed to fits three or more cocktails are too big for most julep strainers. For those you'll need to use a Hawthorne.

Question 140

Why are Julep Strainers Paired with Mixing Glasses?

Answer 140

When the classic cocktails began their comeback sometime in the mid-1980s, there weren't established systems in place for bartenders to follow. This type of cocktail culture had been largely non-existent for decades, so new habits and systems were formed. I think the hawthorne/shaker and julep/mixing glass pairings arose out of that formative climate. Back then cocktails were being stirring in standard pint glasses, which many Hawthorne strainers were too wide for, but juleps strainers fit into perfectly. So paring a julep strainer with a mixing glass became a habit that was eventually established as a system. Today, julep strainers are designed to pair with mixing glasses and vice/versa. But does it have to be that way? ​ Now that we have Hawthornes narrow enough to be used with mixing glasses, particularly the modern style mixing glasses, do we need julep strainers? Or more specifically, is there a tangible reason why julep strainers are better for straining stirred cocktails from mixing glasses? Or is it just an outdated tradition?

Question 141

Do we need to use a Julep Strainer at all?

Answer 141

To answer this question for myself, I tried every Hawthorne and julep strainer with every shaker and mixing glass I could get my and hands on. In the end, my conclusion is admittedly a bit of cop out. Basically, I don’t think using a julep strainer makes a huge difference, but I still like doing it. First let me bust some claims I’ve heard as to why a julep strainer is better for stirred cocktails. Many say that it is because it creates fewer bubbles in the cocktail. The thinking here is because a julep strainer rests inside the mixing glass, the cocktail to flows gently off the ice, preserving a smoother, silkier texture, which of course is the whole purpose of stirring a cocktail. Whereas a Hawthorne is perched on top of the mixing vessel, so the cocktail and ice fall forward and crash against the strainer together, creating damaging aeration. This is a nice theory, and one that I once subscribed to. But in a blind taste, it's virtually impossible to tell if a cocktail was strained with a Hawthorne or julep strainer. Sure, a Hawthorne may add an extra bubble or two, but it will dissipate in seconds, and won’t change the flavor. So in my experience the strainer you use has barely any impact on the finished cocktail, if any. That being said, while the julep strainer may not make a huge difference in a cocktail vacuum, I still think it's worth keeping around. For one, the aesthetics cannot be denied. The julep strainer/mixing glass pairing is strikingly beautiful, particularly when compared to the utilitarian Hawthorne/shaker combo. But there are some practical benefits as well, particularly for busy bartenders. Julep strainers provide a gentler flow that you can see starting a couple inches inside the glass, rather than flowing out of the front like a Hawthorne. This may not change the drink much, but it gives you more awareness and control which means less dripping, and cleaner working. Granted this is a negligible factor, and only really noticeable in high volume situations, but to me, I do feel it makes a difference. Or maybe I’m just trying to justify my own routines because I'm a creature of habit. Either way, I'm going to keep using julep strainer for stirring cocktails, because I'm like doing it that way, and it looks pretty. You can make your own call.

Question 142

Built in Strainer: Three - Piece Shaker

Answer 142

Finally, there's the three piece shaker, which removes the need for a separate strainer entirely because it has one built right in. This is indeed very convenient and works perfectly fine, but there are some drawbacks. The built in strainer is quite narrow, so it strains much more slowly. This isn't a huge issue for cocktails at home of course, unless you're as impatient as I am. But a bigger problem arises when there are muddled ingredients. That narrow strainer clogs up easily which reduces the stream to a trickle. This is amplified when making multiple drinks at once, and it's not a problem you can jiggle your way out of, as with the fine strainer. If you find of those situations arise when using this shaker, you might want to consider using a separate Hawthorne strainer. You can simply take off the whole top piece off and strain as outlined above.

Question 143

The Purpose of Citrus Twists

Answer 143

Citrus twists are one of the simplest and most indispensable cocktail garnishes. In addition to adding an attractive splash of color, the oils held in the peel can be expressed and sprinkled onto a drink to give it a vibrant aromatic lift. ​ In that way, a citrus peel is more of an ingredient than a garnish. Some garnishes can be skipped without effecting what’s in the glass. If I don’t have any cherries, I’ll still make a Manhattan. But if I don’t have any lemons, I certainly won’t be having a Martini. The presence of citrus oil will be evident in a cocktail even before you take a sip. This is because they are densely packed with volatile aromatic compounds like limonene which are extremely light and spring up out of the glass and into your nose before anything else. So it's the first thing you notice.

Question 144

What do you cut citrus twists with?

Answer 144

I, along with most bartenders, prefer to cut twists with a vegetable peeler because they cut wide and shallow swaths of peel. This means more oil and less bitter pith. Lemon and orange twists are the most common peels used, though grapefruit twists are also fantastic, they seem to make everything better. Lime twists are tougher because of their thin skin, but possible with a sharp blade and ripe lime.

Question 145

A few tips for accident free peeling and refrigeration

Answer 145

When making the cut, move the fruit, not the peeler, especially if this is new to you. You should always feel in control of the peeler, and never be worried about it slipping. Use ripe, plump fruit. It peels much easier. Older fruit will be drier and have leathery skin. This is much more difficult to peel and it won’t have as much oil. Keep fruit for peeling refrigerated. This will keep it from drying out. (For fruit that will be juiced refrigeration isn’t as much of an issue.)

Question 146

Which hand do you hold fruit in while peeling?

Answer 146

Hold Fruit in Your Non-Dominant Hand There are different ways to hold and cut citrus. Some prefer to pull the peeler towards them, others are more comfortable pulling it away. I do both, but I prefer to pull/push away (I had some unfortunate run-ins with the blade in my barbacking years). Regardless, always hold the fruit in your non-dominant hand and the peeler in your dominant hand. I'm left handed, which is why the fruit in in my right hand, which I know looks confusing.

Question 147

Types of Peelers

Answer 147

There are two basic types of peelers; the traditional vegetable or "vertical" peeler with a vertical blade and the horizontal bladed "Y" peeler. Below I've outlined my approach to peeling with each. The main difference for me is how you grip them, cutting is similar, though not identical. Note, in both examples below, the peeler is moving down, not up.

Question 148

Step one of cutting citrus twists with a vertical peeler

Answer 148

Whatever peeler you're using, hold the fruit in the center of your palm - not at the bottom - and apply direct pressure on either side with the heel of your hand and finger tips. You’re also going to want a third source of support from the hand that's holding the peeler - your dominant hand - to stabilize the peeler and ensure you won't lose control. ​ I push the vertical peeler blade away from me using my thumb, so I press my index finger into the opposite side of the fruit, where the peeler will be moving towards, as a counter balance.

Question 149

Step two of cutting citrus twists with a vertical peeler

Answer 149

When you’re ready to cut, tilt the blade down into the fruit and apply pressure. Either move the fruit, or push/pull the peeler to slice into the skin. You should only be cutting into the rind, not the flesh itself. Ideally, there should be some white pith on the peel to make it sturdy enough to express the oils. If there's too little pith, the peel becomes flimsy, but if there's too much it can become bitter.

Question 150

Step three of cutting citrus twists with a vertical peeler

Answer 150

When the peel is as long as you’d like, hold the front end of it in place with your thumb and tilt the blade upward and pull it out to cut off the bottom. The standard peel size is generally around 3 inches long by 1 inch thick, perhaps a bit larger for grapefruits and smaller for lemons. Don’t worry too much about peels being a uniform size and shape. If that makes a difference to you, you can always trim the sides to make it look neat and tidy - see the manicured twist below.

Question 151

Step one of cutting citrus twists with a horizontal Y-peeler

Answer 151

Grip is Reversed - As you can see, with a vertical peeler I position my hand with the heel up, fingers down. With the Y-Peeler, it's fingers up, heel down. In this case, I pull the peeler down, leading with my index finger. So here my thumb provides counter balance and support on the opposite side of the fruit.

Question 152

Step two of cutting citrus twists with a horizontal Y-peeler

Answer 152

Same as step two of cutting twists with a vertical peeler

Question 153

Step three of cutting citrus twists with a horizontal Y-peeler

Answer 153

Same as step three of cutting with a citrus peeler, just reversed, with your fingers pinning the front end of the peel down.

Question 154

Step one of expressing oils with a citrus twist

Answer 154

Position - Hold the peel sideways - thumbs on the bottom, fingers on top - with the pith side facing you and the outer skin side facing the cocktail. The pores of the outer skin are where the oils will be released.

Question 155

Step two of expressing oils with a citrus twist

Answer 155

Express Oils - Pinch the peel so that it curves outwards toward the drink, convexly. You're essentially folding it in half. This will release the oils. In the right light, you can clearly see them spray out and sprinkle over the surface of the cocktail.

Question 156

Step three of expressing oils with a citrus twist

Answer 156

Add, Rub or Discard - After expressing the oils some bartenders like to rub the peel along the rim of the glass for added flavor. I usually just drop it right into the glass, somehow that feels more graceful to me. But you do you. Some recipes call for a citrus twist to be “expressed and discarded”, meaning you extract the oils and then throw the peel away, instead of putting it in the glass. The Sazerac is a prime example.

Question 157

Alternative Citrus Cutting Tools

Answer 157

1. Channel Knife - These are the most common twist alternatives you'll see. They make long thin strands of peel, which are very pretty and you can get creative by twisting them into a spiral or tying them in a bow, for example. 2. Zester - These make a tangle of thin, thready strings. They aren't used as often, but sure do look great when clustered on the right cocktail, such as a julep or another drink with crushed ice. This one in particular also has a channel knife built in. 3. You can also use a basic paring knife to mimic a twist from a peeler. It gives you complete control. Even easier is cutting citrus discs rather than peels. They may be less traditional looking, but have plenty of oils and are perhaps the safest and most sure-fire way to cut a twist. Just slice straight across the edge of the fruit, detailed pictures are below. A knife is also handy for manicuring the edges of a twist to make it took cleaner. A basic look is shown in the photo above, but you can do all sorts of designs.

Question 158

Flamed Peel

Answer 158

This is one of the iconic tricks of the modern cocktail age. Citrus oil is highly flammable, and when sprayed into a flame it will quickly ignite and extinguish in an impressive flash of pyrotechnics. Flaming a peel creates the aroma of burnt citrus, orange peel is typically used. It certainly has an impact on a cocktail in some ways, but if I’m being honest, I think most of the time flamed peels are more about theatrics than improving the drink. However, the bar is indeed a stage, so a little showmanship here and there certainly doesn’t hurt. Here's the basic method: ​ Cut a large thick peel. Deeper and wider than you normally would, it's best to use a knife. Just try not to cut into the fruit's flesh. Hold it 4-5 inches away from the drink and light the match. Some like to "prime the peel" by waving the flame an inch or so under the peel, claiming that it warms up the oils. I'm not sure if this makes a difference, but it's not essential in my experience. Quickly squeeze the peel into the flame and enjoy the fireworks. Be sure not to do it too close to the drink. You don't want any residual soot getting on there.

Question 159

Rim Mixes with Spices

Answer 159

When rimming a glass with something other than sugar or salt - black pepper, cayenne powder, pink peppercorn, celery salt, garam masala, cinnamon, etc. - it’s best to blend it with some salt and sugar. Most of these spices are too intense on their own. This helps to balance and accentuate their flavors. Here’s a good rule of thumb ratio to use as a starting point. 4 parts sugar 1 part salt - only use with savory spices. 1 part spice of choice

Question 160

Storing Rim Mixes

Answer 160

Rims should be kept in a dry place, like a cupboard. I store them in tupperware containers. Note, while it may be convenient to rim glasses right in the storing vessel, over time the batch will become sticky and take on the consistency of wet sand. This is because every time you rim a glass you’ll be adding a little bit of moisture, whether you’re using citrus juice, simple syrup or condensation. So each time you use the rim, it’s best to pour a little onto a plate or small bowl and then return it to the batch when you’re done.

Question 161

Step One of Rimming a Glass

Answer 161

Wetting the Edge of the Glass The conventional method is to use a citrus wedge, but there are plenty of way to get the edge of a glass wet. You could even use a wet paper towel. Here are three common methods. Another approach you could use at home that is not pictured is a wet paper towel.

Question 162

The Three Methods of Wetting the Edge of a Glass

Answer 162

1. Citrus Wedge Rub the rim of the glass with the flesh side of citrus wedge, or any piece of cut citrus. Ideally you should use the same type of citrus that is used in the drink. 2. Freeze the Glass (My Preferred Technique) Put the glass in the freezer for 10 minutes or more - which is generally a good idea anyway - and take it out about 30 seconds before serving. As the glass warms up, the condensation that forms on the edge will serve as the adhesive. Not only does this method skip a step, but it also creates an even amount of moisture, so you're able to make cleaner and more consistent rims. See the "thick rim" below. 3. Simple Syrup Gently dip the glass' edge into a container of simple syrup. Not surprisingly, simple syrup forms the strongest glue. It's best with sugar or other sweet flavors, it makes them almost like a candied rim. Though simple is also potentially messiest, so apply it gently. You don't want it dripping down the sides of the glass.

Question 163

Step Two of Rimming a Glass

Answer 163

Step 2: Apply the Rim Regardless of how you apply your “glue”, once it’s on there you’ll want to quickly add the rim before the glass dries. You can take a few different approaches to rimming. The two main questions are a thick vs. fine rim, and a full vs. partial rim. Options A thick rim covers a broader swath on the outside of the glass, generally about a half inch wide, while a fine rim is a crust just around the lip of the glass, sort of like a crust. This method is a good candidate for a partial/half rim, because you have more control of how much gets on there. But it’s up to you. A partial rim means that only part of the circumference of the glass’ edge is covered, usually about half. This gives the drinker the option of licking off some of the rim when they take a sip, or not. Given that, naturally a full rim means the entire edge is coated, and the drinker has no choice but to dive in. With this approach it’ll almost always be a full rim, though a partial one is possible. Also, because both sides of the glass are coated, some of the rim will fall into the drink, if that makes a difference to you.

Question 164

Step One of Applying a Thick Rim

Answer 164

``` Thick Rim (My Preference) I personally like thick rims because they provide more flavor and look pretty. ``` 1. Fill a small bowl or plate with your rim. Make sure it’s wide enough to fit the glass you’re using.

Question 165

Step Two of Applying a Thick Rim

Answer 165

2. Repeatedly dab the edge of your glass into the bowl in small increments - don’t roll or drag it across - until you’ve coated as much of the rim as you’d like. Ideally, it should just be on the outside of the glass and none should fall into the drink (but it’s no tragedy if it does).

Question 166

Step One of Applying a Fine Rim

Answer 166

1. For this type of rim it’s best to use a plate because it needs to fit the entire circumference of the glass. Otherwise you’d need a big bowl filled up almost all the way with the salt/sugar/etc., which would be a waste if you're only making a couple drinks.

Question 167

Step Two of Applying a Fine Rim

Answer 167

2. Dip the glass head first into the salt/sugar and twist it a few times so the entire rim is coated.

Question 168

Step One of Batching Cocktails for a Crowd

Answer 168

Step 1 - Choose a Recipe When serving the masses, I recommend something in the shaken and refreshing as opposed to stirred and boozy (here's a more in-depth look at the difference between the two). This means drinks with citrus and perhaps soda water. These will be on the lighter side, so people can comfortably have multiple glasses, which is the whole point. As I once heard David Wondrich say regarding "the point of punch bowl is to get drunk slowly." You want to be a responsible host, and a punch of Manhattans - while delicious - can be perilous. I’d reserve that to smaller groups of, shall we say, experienced drinkers (and be sure to invite me). Use Small Glassware - On that note, I think using small glasses is a good idea at parties too. People will return more frequently for refills, which keeps the room circulating and makes the punch bowl/drink station a social hub.

Question 169

Step Two of Batching Cocktails for a Crowd

Answer 169

Step 2 - Extrapolate as Desired This is just simple math. Multiply your recipe by the number of servings you would like. A good place to start is to change the unit of measurement from ounces to cups, this will multiply it by eight. Remember to take into account how large the recipe is compared to the size of your glasses. Sometimes 8 full-size drinks is enough for a round of 12 punch glasses. Pull Back on any Bitters (at first) Bitters can sometimes show up a little too prominently in drinks on a large scale. So if the recipe you're using calls for them cut their portion in half when batching. Initially, anyway, you can always add more to taste at the end. Some Helpful Conversions Since I'm in the U.S., I work in ounces (apologies to any international readers), but liquor bottles are in milliliters. For convenience's sake, feel free to fudge the numbers so the two convert easily. dIt's just a couple ounces difference, close enough. 750 ml Liquor bottle (standard U.S. size) = 25.36 ounces, or roughly 3 cups 1 Liter Liquor bottle = 33.8 ounces, or roughly 4 cups/1 quart

Question 170

On Muddling in Bulk

Answer 170

On Muddling in Bulk If your recipe contains any muddled ingredients, first off consider whether that fresh ingredient can be made into a syrup. This will be much easier to integrate and less work (assuming the syrup isn’t too difficult to prepare, they usually aren’t). You can see a list of syrups recipes already on the site here. If muddling is the only option, and sometimes it is, you’ll want to strain out the solids before serving. Misshaped bits of muddled fruit, aren’t too pretty to look at. Prepare the drinks as you normally would, muddling the fruit or herbs first with a little bit of simple syrup, then add the remaining ingredients. Or easier, add everything and blend it with an immersion blender. Don’t puree, just enough to break everything up. In either case, let the whole mixture sit and steep for a bit to get maximum flavor before straining. Taste along the way, certain ingredients are stronger than others and become bitter over time. Because you'll be straining it, I recommend building the batch in a different vessel than what you'll be serving it in. I like to use a large pot for muddled batches because it has a wide, flat bottom (for super-sized batches you can use a 5-gallon paint bucket). When you're ready to transfer the batch, place a strainer/chinois - the bigger the better - over the top of your serving vessel, and pour it through. Another tip, potato mashers make for good large format muddlers, particularly for soft juicy fruits like strawberries. The bottom of liquor bottles are also effective. Be sure to twist when you press. More details on muddling here.

Question 171

Step Three of Batching Cocktails for a Crowd

Answer 171

Step 3: Account for Chilling and Dilution (most important!) This is the big one. Since you won’t be shaking these drinks, you won’t get any chilling or dilution from the ice. Chilling is easy, you have a refrigerator, dilution really is the key here, without it, the flavors will be too concentrated and intense. So you need to add dilution manually, this can be done in two ways: Add Water, then Chill Pre-diluting a punch/batch of cocktails with water is the most reliable way to manage dilution without shaking. Add about 1 oz per serving, or about 20-25% water to the volume of the entire batch. So if you’re making a gallon of punch, you’ll want to add about a quart of water. It may taste a little too diluted at room temperature, but once it’s cold it’ll be right on the money. Besides, a little extra dilution at a party is never a bad idea. To get the drinks cold, chill them in the refrigerator for a few hours, or even overnight. Or, if time is an issue, put them in the freezer for an hour or two, just keep an eye on them to make sure they don’t start to freeze. You can expedite this step by chilling the ingredients beforehand. Putting the spirits in the freezer the night before goes a long way. Or, Add Ice Ice, as we know, accomplishes chilling and dilution all at once. Though in this case, because you aren’t shaking and straining the drinks off the ice, you'll need to measure it. If you a bag of ice into a batch you could add too much, which will result in an unappealingly thin, watery punch over time. There are about 5 ounces of water in 1 cup of ice. So for every 5 drinks add 1 cup of ice. Keep in mind it won’t melt all at once, it’ll need time to reach optimal dilution. This isn’t as much of an issue the drink will be served in a glass over ice (like the Port of Call). Or do a little of both. You can also split the difference and use a little bit of each method. Say, add 10% water to the batch and 1 cup of ice for every 8-10 drinks. These are just guidelines, you can always taste and adjust before you serve. Use your discretion. As long as get the drinks are cold, properly diluted, and on the table when it's go time, it's a win.

Question 172

Step Four of Batching Cocktails for a Crowd

Answer 172

Step 4: Pitcher or Punch Bowl The serving vessel is up to you, each has its advantages. With a bowl of punch, people can serve themselves so it’s minimal work for you. It also makes for a handsome party centerpiece. Of course, not everyone has a punch bowl. Glass ones are awesome, though this plastic one from Amazon looks great and is very affordable. Do't forget the ladle. A pitcher is more portable and can fit in the fridge easier, which is convenient for chilling it down beforehand. Usually, when I’m serving punch, I make it in a pitcher and store it in the fridge, then pour it into the bowl when I’m ready. The nice thing about serving drinks directly from a pitcher is you can execute entire rounds by just pouring into glasses. And presenting a perfectly prepared tray of drinks in a timely fashion is the definition of a host/ess with the most/ess. ​

Question 173

On Icing Punch

Answer 173

For Punch: Make a Large Ice Cube I highly recommend this for punch bowls, as seen in the photos above. One giant cube will melt very slowly, so it’ll keep the punch cold and won’t over-dilute it. Plus it’s a great presentation. Just fill up a baking pan, or plastic storage container of the desired size, and give it some time to freeze. Sometimes it’ll take a day or so. To get the ice out you may need to run lukewarm water over the bottom of the mold - don’t use hot water or the ice could crack. After a minute or so the cube should slide out without much trouble. You can get really creative here and use different shapes of molds. Bundt cake pans are great. You can also punch up the presentation (so to speak) by freezing pieces of fruit into the ice cubes.

Question 174

Step Five of Batching Cocktails for a Crowd

Answer 174

Step 5: Finishing Touches Here's what to do before the merriment begins. Taste Any time you augment a recipe, be sure to taste it first. Sometimes what works on a small scale needs tweaking on a large scale. Usually, this will have to do with sweetness/tartness. I find batches tend to need a bit more sugar - just a splash of simple syrup or whatever sweetener you’re using will do. Or maybe it needs more water, a few extra dashes of bitters, or whatever. As always, use your best judgement. Add Any Bubbles This probably goes without saying but and carbonated ingredients - soda water, sparkling wine, etc. - shouldn’t be added until the party starts. Not only does this ensure the highest level of fizziness, but it’s also a triumphant moment that should be witnessed by as many people as possible. A signal that the festivities can begin. Garnish This is a party! Presentation counts. Garnishing for large-format drinks is open season as far as I'm concerned. You can, of course, follow what the recipe calls for, but I say use whatever strikes your fancy. Personally, I'm a sucker for berries, I’ll throw raspberries into almost anything. The one exception is citrus peels. If the drink calls for one (or sometimes even if it doesn't) definitely add it, the aromatics it'll contribute have a big impact. Go for a long spiral peel, if you can manage it. Or if glasses are being garnished individually, make citrus discs like these. This way you can garnish the drinks, or people can do it themselves.