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Cocktail met 'n begroting: hoe om u kroeggereedskap te improviseer

Cocktail met 'n begroting: hoe om u kroeggereedskap te improviseer


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Om die wêreld van tuisbardeming te betree, kan 'n intimiderende - om nie te praat van duur nie - voorstel te wees. Voordat jy eers jou eerste drank begin meng, wil dit voorkom asof jy honderde dollars se glase, shakers, sifers, jiggers, muddlers, lepels, mallets, ysblokkies, seilsakke, swizzle sticks en alles moet bymekaarmaak. ander esoteriese dinge wat mense sê dat jy nodig het as jy 'regte' cocktails wil maak. En weet jy wat? Byna niks daarvan is regtig nodig nie.

Ons sal u op 'n geheim inlaat: die belangrikste ding by kroegwerk, tuis of professioneel, is die finale produk. Dit lyk voor die hand liggend, maar al wat belangrik is, is om iets te vind wat die werk kan doen. En ons is bereid om te wed dat as u op 'n plek met 'n kombuis woon, u waarskynlik al die meeste dinge het wat u nodig het om cocktails op te vrolik.

Meng glase

Kom ons begin eenvoudig. Vir cocktails wat slegs alkoholiese bestanddele bevat (dws geen vrugtesappe, koeldrank of ander mengers nie), wil u byna altyd roer eerder as om te skud. Hoekom? Deel daarvan is 'n konvensie, met 'n halfeeu van ou kroegmanne wat almal skop wat hul martini vra "geskud, nie geroer nie".

Die ander rede is prakties. As jy 'n drankie skud, is klein stukkies ys geneig om af te breek, te smelt en af ​​te water. Met geestelike cocktails soos martini's en Manhattans, verslaan dit die doel. 'N Daiquiri, aan die ander kant (gemaak met wit rum, suiker en lemmetjiesap), gee nie om 'n bietjie ekstra water nie - dit kan eintlik nuttig wees om die suur rand van die lemmetjiesap af te haal.

In elk geval, terug na die taak wat voorlê. As u aanlyn rondloer, sal u sekerlik honderde verskillende cocktailmengels vind, wat wissel van vyf dollar tot byna honderd. Alhoewel baie van hulle beslis mooi is, is dit een van die laaste dinge waarop u u geld moet spandeer wanneer u 'n tuisbalk bou.

Die alternatief? Letterlik enige swaar glas met 'n dik en relatief vierkantige bodem. Pintglase werk uitstekend, net soos klein maatbeker in Pyrex-styl (die grootte van twee koppies is omtrent ideaal). Die gewig is waarskynlik die belangrikste ding om in gedagte te hou, aangesien dit 'n morsige (en baie teleurstellende inagneming van die inhoud) veroorsaak deur 'n bietjie glas te roer as dit vol ys en drank is.

U wil ook nie 'n bak of iets met 'n te afgeronde onderkant gebruik nie, want die manier waarop u 'n skemerkelkie roer, verskil van die manier waarop u ander dinge in die kombuis meng.

Borslepels

Die sleutel om 'n skemerkelkie behoorlik te verkoel, is om alles wat u weet oor kookkuns te vergeet. In plaas daarvan om deur die middel van die mengglas te roer asof jy 'n bredie meng, wil jy jou lepel in 'n gladde, sirkelvormige beweging om die binnekant van die glas draai. Die individuele ysblokkies moet nie te veel beweeg nie, maar hulle moet saam beweeg as 'n enkele roterende silinder. Dit maak die drank lekker koud sonder om dit af te water.

Ongelukkig kan dit moeilik wees om dit met 'n gewone lepel te doen. Die meeste teelepelhandvatsels is te kort om tot onder in 'n mengglas te kom, en die kop van 'n soplepel is gewoonlik te groot om tussen die ys en die binnekant van die glas te sit.

Nie om agteruit te gaan nie, so kort nadat u gesê het hoe onnodig die meeste staafgereedskap is, maar 'n lepel is een van die min dinge waaraan u 'n paar dollar wil spandeer as u u versameling bou. En as ons 'n paar sê, bedoel ons a paar. U kan spoggeriges kry vir $ 30 en hoër, maar 'n stewige koper- of vlekvrye staallepel behoort u nie meer as $ 15 te kos nie.

Daar is 'n paar dinge wat dit perfek maak om cocktails te meng. Eerstens is die handvatsel lank en dun, wat beteken dat daar baie uit die glas kan steek om mee te werk. Die handvatsel is ook gedraai tot 'n gladde, spiraalvormige spoel waarmee dit vrylik in u hand kan draai terwyl dit deur die glas draai. Uiteindelik is die werklike kop van die lepel net baie effens geboë, wat dit perfek in die klein gaping langs die buitenste rand van die ys laat pas.

Hierdie artikel word egter nie 'Waarom u 'n eetlepel moet koop' genoem nie, maar op die alternatief. In 'n knippie moet 'n lepel met 'n lang handvatsel wat u lê (of agter in die laai sit wat u nooit oopmaak nie) die ding doen, solank dit nie 'n te groot kop het nie. Probeer een wat dun genoeg is om relatief gemaklik in u greep te beweeg, en u kan die meeste probleme vermy deur eenvoudig nie te styf vas te hou terwyl u roer nie.

Maar as u dit regkry, is dit moontlik die enigste instrument wat 'n bietjie belegging werd is.

Sye

Nadat u u Lavender Martini (of wat dit ook al is) geroer het, hou ons net daarvan), is die volgende stap om dit van al die ys te skei. Normaalweg sou u 'n Hawthorne -sif of julep -sif gebruik, maar aangesien ons reeds vasgestel het dat u waarskynlik nie een van die twee het nie, sal ons ander opsies kry.

Die ideale keuse, deels vanweë die doeltreffendheid daarvan en deels omdat ons dink dat dit redelik slim is, is om eenvoudig 'n glas te vind wat effens kleiner (en 'n bietjie korter) is as u mengglas. Plaas dit bo -op die mengglas asof jy dit stapel en laat ongeveer 'n half duim ruimte om die kante. Hou dit stewig vas, neem die gestapelde kontrepsel en gooi u skemerkelkie versigtig in die opdienglas. Die kleiner glas verseker dat geen van die ys in die proses sal mors nie.

Alternatiewelik kan u 'n soort julep -sout improviseer met 'n groot, breë opskeplepel. As dit in u mengglas pas, steek dit in 'n hoek van ongeveer 45 grade sodat dit net bo-op die ys rus. Hou dit met u vinger vas (maak seker dat u genoeg krag gebruik om te voorkom dat die ys mors), neem die mengglas en giet dit in die opdienglas. Voila!

Muddlers

As ons van juleps praat (en mojitos en aarbei -daiquiris en meer heerlike drankies as wat ons kan tel), is dit tyd om te praat. In die kern is dit die proses om kruie en vrugte onder in 'n glas te versmoor, en dit is 'n noodsaaklike stap in allerhande resepte. Soms, net soos met kruisement, hoef u net liggies op die bestanddele te druk om hul essensiële olies uit te druk. Ander kere wil u die goed in die vergetelheid verpoeier (dit is gewoonlik net die geval met vrugte, aangesien kruie bitter begin smaak as u te hard mors).

As sodanig is alles wat u nodig het om 'n warboel te improviseer, iets wat goed is om voedsel te druk en te breek. Doelgerigte modders is eintlik net gevormde hout- of plastiekdoppels met 'n plat punt, so 'n houtvleisponder of dik houtlepel is 'n heeltemal aanvaarbare plaasvervanger. As u gerusstelling nodig het, het ons jare lank gekuier voordat ons ooit 'n modder gekoop het om tuis te gebruik - dit is eenvoudig nie so belangrik as dit so maklik is om die werk te verrig sonder om geld te spandeer.

Lewis sakke

In die Kentucky Derby-seisoen, hoor u moontlik die woord 'Lewis-sak' op plaaslike pluisstukke oor kruisemente (moenie bekommerd wees nie, want dit is 'n bietjie obskure hulpmiddel). 'N Lewis -sak word gebruik om gebreekte ys te maak wat jy in allerhande dinge kan gebruik, van Moscow Mules en Whiskey Smashes tot Queen's Park Swizzles en meer. Maar, net soos die warboel, is dit oor die algemeen makliker om 'n tuisgemaakte plaasvervanger te gebruik as om dit te koop.

Die manier waarop dit werk, is verbasend eenvoudig: jy sit ysblokkies in die sak, maak dit toe en breek dit dan stukkend met 'n houthamer. Omdat Lewis -sakke van doek gemaak is, gooi dit water weg van die fyngemaakte ys, sodat dit nie te vinnig smelt nie en van u skemerkelkie 'n slushie maak. As gevolg hiervan is dit 'n baie maklike proses om te herhaal.

Al wat u hoef te doen is om 'n lap of 'n groot handdoek te vind wat nie te vaag is nie. Die baie sagte en donsige neigings het die neiging om pluis agter te laat, wat 'n redelike onaangename verrassing is as u aan u drankie drink, so ideaal wil u een vind wat nie so geneig is om te stort nie. Daardie rustieke kaste is perfek.

Dan draai jy jou ysblokkies eenvoudig in die handdoek, vou die rande om sodat hulle nie oral kan vlieg nie, en gaan stad toe met 'n vleissagter, 'n hamer, 'n koekroller of 'n ander swaar kombuistoestel totdat die ys stukkend raak in klein stukkies en poeier. Daarna kan u dit met 'n opskeplepel uitskep (probeer om nie u hande te gebruik nie, want dit sal al die droging van die handdoek ongedaan maak) en aan die gang begin!

Swizzle Sticks

Terwyl ons oor die onderwerp swizzles praat, moet ons waarskynlik een van die items wat die duurste op ons lys is, aanspreek: die swizzle stick. Dit is letterlik net 'n luukse stok (ons praat nie van die plastiek wat saam met u latte kom nie), maar 'n outentieke een kos tussen $ 15 en $ 20 (!), Afhangende van die kleinhandelaar.

Om eerlik te wees, is dit egter 'n baie spesiale soort stok wat 'n baie spesifieke doel dien, en baie werk word bestee om dit behoorlik te maak. Hulle word tradisioneel geoes van 'n boom wat in die Karibiese Eilande groei (Quararibea turbinata vir die geeks), in die klassieke hoendervoetvorm afgewerk en uiteindelik met 'n seëlmiddel genees, alles met die hand. Dit is 'n arbeidsintensiewe proses, wat die prys laat lyk min minder belaglik. Maar u wonder waarskynlik nog steeds, hoekom moet u die moeite doen?

Swizzle -stokkies het ontstaan ​​as 'n soort primitiewe blender, en dit word hoofsaaklik gebruik om - jy raai al - swizzles te maak. Behalwe dat dit net 'n prettige woord is om te sê, is 'n swizzle 'n drankie gemaak met spiritus (oorspronklik rum), lemmetjiesap, falernum ('n gekruide stroop wat in baie Tiki -drankies gebruik word, soortgelyk aan orgeat stroop), en 'n paar takkies kruisement.

Dit is ingebou in 'n hoëbalglas deur dit halfpad met fyngemaakte ys en die ander bestanddele te vul, die swizzle -stokkie daarin te plaas, tussen jou handpalms te plaas en dit dan vinnig saam te vryf om dit te draai en die drank te meng. Dan voeg u meer ys by, voeg nog meer drank by, swaai weer en herhaal totdat die glas vol is. Daar is tientalle variasies op die klassieke, maar dit is die basiese beginsels.

Gelukkig het u nie 'n outentieke swizzle -stok nodig om een ​​te maak nie. Al wat u hoef te doen is om 'n lang, dun werktuig met 'n wyer segment aan die einde te vind. 'N Borslepel werk perfek, maar as ons nie een het nie, het ons 'n ordentlike alternatief gevind vir die metaalspies met 'n sirkelring aan die punt wat nie skerp is nie. As 'n bykomende gerief, sal u hulle waarskynlik al klaar laat uitkom om 'n shish kabobs op die rooster te maak teen die tyd dat u lus is vir 'n somer.

Soos u kan sien, is dit eintlik redelik maklik om 'n ernstige stel kroeggereedskap saam te stel van willekeurige goed wat u in die kombuis lê. Om cocktails te maak, moet nooit eksklusief of intimiderend wees nie (en die meeste kroegmanne is goeie mense wat u vrae graag wil beantwoord, sweer ons), moenie dat die berg "nodige" toerusting u stop nie. Daar is altyd 'n manier om die drankie te maak wat u wil hê, en soms smaak dit selfs beter met 'n ekstra bietjie DIY -flair!


Skemerkelkie 101: Maklike skemerkelkies uit 'n bar met 'n lae voorraad

Vandag begin 'n kort reeks plasings oor almal se minste gunsteling onderwerp: die hantering van 'n lae voorraad kroeg. Ons was almal daar, ongelukkig. Jy meng 'n drankie en jy besef dat jy omtrent alles te min het. So wat doen jy? Of miskien begin u nuut, en wil u weet watter bottels u sal help om die veelsydigste staaf te bou.

Ek begin met 'n bottel en praat oor wat u daarmee kan meng, en voeg 'n tweede bottel iets by. Wat kan jy met die twee bottels meng? Voeg nou 'n derde by, wat kan u doen? Voeg 'n vierde by! Nou ontplof u moontlikhede - as u noukeurig gekies het.

Berei jouself voor

Nou, ons praat hier oor een bottel, maar daar is 'n gimme. Voordat ons begin, moet ek iets doen. Laat staan ​​wat u doen, en as u dit nog nie het nie, staan ​​op hierdie oomblik, gaan na u kruideniersware en koop die volgende items: limoen, suurlemoene, suiker, koeldrankwater en Angostura -bitter. As u wil, kan u 'n oranje en toniese water by hierdie lys voeg, maar dit is nie nodig nie.

Wat die suiker betref, is twee soorte uitstekend vir skemerkelkies: superfyn witsuiker en Turbinado of ander ryk, bruinsuiker. Maak 'n eenvoudige stroop daarvan, en hou 'n bietjie daarvan in sy soet heerlikheid.

Veelsydigheid in Gees

Hier is 'n vraag: wat is die mees veelsydige gees? Watter gees is die nuttigste vir die tuis kroegman, alleen of in cocktails?

Daar is natuurlik geen regte antwoord op hierdie vraag nie, maar daar is 'n raamwerk waarmee ons die vraag kan bespreek en oor ons antwoorde kan praat.

Ek gaan aanvoer dat, hoewel daar nie een gees is wat die mees veelsydige bottel byderhand is nie, daar wel 'n klas van geeste wat meer veelsydig is as enige ander.

Bejaarde Geeste

Wat sou jy liewer drink as jy jou laaste bottel drank opdoen en skielik verneem dat dit jou laaste nag op aarde is? 'N Wodka op die rotse of 'n bourbon op die rotse? Wat sou jy verkies om netjies, gin of 'n enkelmout te drink?

Ek beskou bejaarde geeste as die mees veelsydige kategorie, want jy kan soveel van hulle alleen drink, netjies of op die rotse. Ek weet daar is mense wat daarvan hou om alleen vodka en gin te drink. Ek is nie onder hulle nie. (Ek kan soms agter 'n pienk jenewer kom, wat net met jenewer en Angostura gemaak word, maar net soms.) As u wil bly en u drank wil geniet, sal u waarskynlik 'n verouderde gees hê as u reguit teug.

Begin dus met u gunsteling bejaarde gees vir veelsydigheid. Myne is toevallig rog, so dis waaroor ek hier sal praat.

Cocktails in een bottel

So, wat kan jy met rog maak? Om mee te begin, kan u dit op sy eie teug, soos ek al gesê het, netjies of met 'n lekker stuk ys. Of u kan dit drink met 'n bietjie koeldrank wat u besluit.

As u egter reeds inkopies gedoen het, kan u een van die beste cocktails ter wêreld maak, die outydse. Hier is wat jy sal doen. Neem eers 'n klipglas en voeg verskeie ysblokkies by. Giet 'n halwe teelepel eenvoudige stroop in die glas. Voeg een of twee strepe Angostura -bitter by. Voeg dan twee onse rog by. Roer en roer en roer totdat die ysblokkies begin smelt en in die glas rondskuif. Voeg meer ys by as jy wil. Neem 'n knipmes en sny 'n stukkie suurlemoen of lemoenskil af, wees versigtig om te voorkom dat die wit pitte bitter word. Draai dit oor die glas om die olies in die skemerkelkie te druk en vryf dan die gekleurde buitekant om die rand van die glas. Voeg die skil by die glas, of gooi dit weg: u oproep.

Cocktails met twee bottels

Goed, geen verskonings nie, gaan koop 'n jenewer. Terwyl jy besig is, kry twee bottels vermout: soet en droog.

Nou begin jou wêreld oopgaan. Met gin, rog en twee vermoute kan jy martini's en Manhattans maak.

Wat is dit? Het u skot in plaas van rog? Geen probleem om 'n Rob Roy te maak nie. (Hier is 'n wenk: hoewel dit nie 'n spesiale naam het nie, werk rum ook in 'n Manhattan, veral in die rhum agricole.) Ons is nog steeds in 'n gemaklike gebied.

Drie-bottel?

Hier word dinge ingewikkeld. Whiskey is veelsydig omdat jy dit op sy eie kan drink en dit ook in honderde cocktails kan meng. Gin is veelsydig omdat jy dit ook in honderde cocktails kan meng. Maar wat is die derde bottel? As u jenewer, vermout en bottel X het, wat moet u kies om te verseker dat bottel X u baie geld kan verdien?

Ek gaan voorstel dat die antwoord 'n lemoenlikeur is. Dit kan Cointreau, Grand Marnier, Combier, Pierre Ferrand Curacao of enige kwaliteit produk wees wat by u begroting pas. (As drievoudige sekonde van die onderste rak net die enigste is wat u kan bekostig, sal dit regkom, maar ek sal u nie beny nie.)

Byvoorbeeld, met gin, vermouth, limoen en lemoenlikeur kan jy 'n Pegu Club maak, maar dit sal help as jy eers oranje bitter kry.

Met lemoenlikeur, suurlemoensap en suurlemoensap is u die grootste deel van die Sour -cocktailfamilie: Sidecars (konjak, suurlemoen, lemoenlikeur), Margaritas (tequila, limoen, OL), Daiquiris (nog eenvoudiger: rum, suurlemoen en suiker of eenvoudige stroop), Whiskey Sours (net soos die Daiquiri, maar met whisky, suurlemoen en suiker of eenvoudige stroop).

Ek het u dus 'n paar idees gegee oor die bou van 'n veelsydige kroeg met slegs 'n paar bestanddele. Ek het 10 cocktails hier genoem (die outydse, Martini, Manhattan, Rob Roy, Rum Manhattan, Pegu Club, Sidecar, Margarita, Daiquiri en Whiskey Sour). As u vermouth, suurlemoene, lemmetjie, bitter en eenvoudige stroop altyd byderhand hou, is alles wat u nodig het 'n basisspiritus en 'n bottel lemoenlikeur, en u kan alles meng.

  • Met 'n basiese gees, eenvoudig en bitter, kan u 'n outydse bou. Tegnies kan u 'n OF uit enigiets bou: bourbon, rog, scotch, tequila, mezcal, rum, genever. dit is almal pragtig. Gin? Sekerlik, ek het in my tyd 'n goeie gin OF gehad, hoewel ek gewoonlik nie daarheen sou gaan nie. Vodka? Hey, as dit jou gelukkig maak, doen dit.
  • Met 'n basis, vermout en bitter kan jy 'n Manhattan of Martini bou (waar die bitter natuurlik opsioneel is, maar heerlik).
  • Met 'n basis, sitrus en versoeter kan u alles uit die Sour -gesin bou.

Cocktails hoef nie moeilik te wees nie, en met die regte voorbereiding kan u gewoonlik 'n goeie drankie maak, selfs as u kroeg dun is.


Skemerkelkie 101: Maklike skemerkelkies uit 'n bar met 'n lae voorraad

Vandag begin 'n kort reeks plasings oor almal se minste gunsteling onderwerp: die hantering van 'n lae voorraad kroeg. Ons was almal daar, ongelukkig. Jy meng 'n drankie en jy besef dat jy omtrent alles te min het. So wat doen jy? Of miskien begin u nuut, en wil u weet watter bottels u sal help om die veelsydigste staaf te bou.

Ek begin met 'n bottel en praat oor wat u daarmee kan meng, en voeg 'n tweede bottel iets by. Wat kan jy met die twee bottels meng? Voeg nou 'n derde by, wat kan u doen? Voeg 'n vierde by! Nou ontplof u moontlikhede - as u noukeurig gekies het.

Berei jouself voor

Nou, ons praat hier oor een bottel, maar daar is 'n gimme. Voordat ons begin, moet ek iets doen. Laat staan ​​wat u doen, en as u dit nog nie het nie, staan ​​op hierdie oomblik, gaan na u kruideniersware en koop die volgende items: limoen, suurlemoene, suiker, koeldrankwater en Angostura -bitter. As u wil, kan u 'n oranje en toniese water by hierdie lys voeg, maar dit is nie nodig nie.

Wat die suiker betref, is twee soorte uitstekend vir skemerkelkies: superfyn witsuiker en Turbinado of ander ryk, bruinsuiker. Maak 'n eenvoudige stroop daarvan, en hou 'n bietjie daarvan in sy soet heerlikheid.

Veelsydigheid in Gees

Hier is 'n vraag: wat is die mees veelsydige gees? Watter gees is die nuttigste vir die tuis kroegman, alleen of in cocktails?

Daar is natuurlik geen regte antwoord op hierdie vraag nie, maar daar is 'n raamwerk waarmee ons die vraag kan bespreek en oor ons antwoorde kan praat.

Ek gaan aanvoer dat, hoewel daar nie een gees is wat die mees veelsydige bottel byderhand is nie, daar wel 'n klas van geeste wat meer veelsydig is as enige ander.

Bejaarde Geeste

Wat sou jy liewer drink as jy jou laaste bottel drank opdoen en skielik verneem dat dit jou laaste nag op aarde is? 'N Wodka op die rotse of 'n bourbon op die rotse? Wat sou jy verkies om netjies, gin of 'n enkelmout te drink?

Ek beskou bejaarde geeste as die mees veelsydige kategorie, want jy kan soveel van hulle alleen drink, netjies of op die rotse. Ek weet daar is mense wat daarvan hou om alleen vodka en gin te drink. Ek is nie onder hulle nie. (Ek kan soms agter 'n pienk jenewer kom, wat net met jenewer en Angostura gemaak word, maar net soms.) As u wil bly en u drank wil geniet, sal u waarskynlik 'n verouderde gees hê as u reguit teug.

Begin dus met u gunsteling verouderde gees vir veelsydigheid. Myne is toevallig rog, so dis waaroor ek hier sal praat.

Cocktails in een bottel

So, wat kan jy met rog maak? Om mee te begin, kan u dit op sy eie drink, net soos ek al gesê het, netjies of met 'n stuk ys. Of u kan dit drink met 'n bietjie koeldrank wat u besluit.

As u egter reeds inkopies gedoen het, kan u een van die beste cocktails ter wêreld maak, die outydse. Hier is wat jy sal doen. Neem eers 'n klipglas en voeg verskeie ysblokkies by. Giet 'n halwe teelepel eenvoudige stroop in die glas. Voeg een of twee strepe Angostura -bitter by. Voeg dan twee onse rog by. Roer en roer en roer totdat die ysblokkies begin smelt en in die glas rondskuif. Voeg meer ys by as jy wil. Neem 'n knipmes en sny 'n stukkie suurlemoen of lemoenskil af, wees versigtig om te voorkom dat die wit pitte bitter word. Draai dit oor die glas om die olies in die cocktail te druk, en vryf dan die gekleurde buitenste deel om die rand van die glas. Voeg die skil by die glas, of gooi dit weg: u oproep.

Cocktails met twee bottels

Goed, geen verskonings nie, gaan koop 'n jenewer. Terwyl jy besig is, kry twee bottels vermout: soet en droog.

Nou begin jou wêreld oopgaan. Met gin, rog en twee vermoute kan jy martini's en Manhattans maak.

Wat is dit? Het u skot in plaas van rog? Geen probleem om 'n Rob Roy te maak nie. (Hier is 'n wenk: hoewel dit nie 'n spesiale naam het nie, werk rum ook in 'n Manhattan, veral in die rhum agricole.) Ons is nog steeds in 'n gemaklike gebied.

Drie-bottel?

Hier word dinge ingewikkeld. Whiskey is veelsydig omdat jy dit op sy eie kan drink en dit ook in honderde cocktails kan meng. Gin is veelsydig omdat jy dit ook in honderde cocktails kan meng. Maar wat is die derde bottel? As u jenewer, vermout en bottel X het, wat moet u kies om te verseker dat bottel X u baie geld kan verdien?

Ek gaan voorstel dat die antwoord 'n lemoenlikeur is. Dit kan Cointreau, Grand Marnier, Combier, Pierre Ferrand Curacao of enige kwaliteit produk wees wat by u begroting pas. (As drievoudige sekonde van die onderste rak net die enigste is wat u kan bekostig, sal dit regkom, maar ek sal u nie beny nie.)

Byvoorbeeld, met gin, vermouth, limoen en lemoenlikeur kan jy 'n Pegu Club maak, maar dit sal help as jy eers oranje bitter kry.

Met lemoenlikeur, suurlemoensap en suurlemoensap is u die grootste deel van die Sour -cocktailfamilie: Sidecars (konjak, suurlemoen, lemoenlikeur), Margaritas (tequila, limoen, OL), Daiquiris (nog eenvoudiger: rum, suurlemoen en suiker of eenvoudige stroop), Whiskey Sours (net soos die Daiquiri, maar met whisky, suurlemoen en suiker of eenvoudige stroop).

Ek het u dus 'n paar idees gegee oor die bou van 'n veelsydige kroeg met slegs 'n paar bestanddele. Ek het 10 cocktails hier genoem (die outydse, Martini, Manhattan, Rob Roy, Rum Manhattan, Pegu Club, Sidecar, Margarita, Daiquiri en Whiskey Sour). As u vermouth, suurlemoene, lemmetjie, bitter en eenvoudige stroop altyd byderhand hou, is alles wat u nodig het 'n basisspiritus en 'n bottel lemoenlikeur, en u kan alles meng.

  • Met 'n basiese gees, eenvoudig en bitter, kan u 'n outydse bou. Tegnies kan u 'n OF uit enigiets bou: bourbon, rog, scotch, tequila, mezcal, rum, genever. dit is almal pragtig. Gin? Sekerlik, ek het in my tyd 'n goeie gin OF gehad, hoewel ek gewoonlik nie daarheen sou gaan nie. Vodka? Hey, as dit jou gelukkig maak, doen dit.
  • Met 'n basis, vermout en bitter kan jy 'n Manhattan of Martini bou (waar die bitter natuurlik opsioneel is, maar heerlik).
  • Met 'n basis, sitrus en versoeter kan u alles uit die Sour -gesin bou.

Cocktails hoef nie moeilik te wees nie, en met die regte voorbereiding kan u gewoonlik 'n goeie drankie maak, selfs as u kroeg dun is.


Skemerkelkie 101: Maklike skemerkelkies uit 'n bar met 'n lae voorraad

Vandag begin 'n kort reeks plasings oor almal se minste gunsteling onderwerp: die hantering van 'n lae voorraad kroeg. Ons was almal daar, ongelukkig. Jy meng 'n drankie en jy besef dat jy omtrent alles te min het. So wat doen jy? Of miskien begin u nuut, en wil u weet watter bottels u sal help om die veelsydigste staaf te bou.

Ek begin met 'n bottel en praat oor wat u daarmee kan meng, en voeg 'n tweede bottel iets by. Wat kan jy met die twee bottels meng? Voeg nou 'n derde by, wat kan u doen? Voeg 'n vierde by! Nou ontplof u moontlikhede - as u noukeurig gekies het.

Berei jouself voor

Nou, ons praat hier oor een bottel, maar daar is 'n gimme. Voordat ons begin, moet ek iets doen. Laat staan ​​wat u doen, en as u dit nog nie het nie, staan ​​op hierdie oomblik, gaan na u kruideniersware en koop die volgende items: limoen, suurlemoene, suiker, koeldrankwater en Angostura -bitter. As u wil, kan u 'n oranje en toniese water by hierdie lys voeg, maar dit is nie nodig nie.

Wat die suiker betref, is twee soorte uitstekend vir skemerkelkies: superfyn witsuiker en Turbinado of ander ryk, bruinsuiker. Maak 'n eenvoudige stroop daarvan, en hou 'n bietjie daarvan in sy soet heerlikheid.

Veelsydigheid in Gees

Hier is 'n vraag: wat is die mees veelsydige gees? Watter gees is die nuttigste vir die tuis kroegman, alleen of in cocktails?

Daar is natuurlik geen regte antwoord op hierdie vraag nie, maar daar is 'n raamwerk waarmee ons die vraag kan bespreek en oor ons antwoorde kan praat.

Ek gaan aanvoer dat, hoewel daar nie een gees is wat die mees veelsydige bottel byderhand is nie, daar wel 'n klas van geeste wat meer veelsydig is as enige ander.

Bejaarde Geeste

Wat sou jy liewer drink as jy jou laaste bottel drank opdoen en skielik verneem dat dit jou laaste nag op aarde is? 'N Wodka op die rotse of 'n bourbon op die rotse? Wat sou jy verkies om netjies, gin of 'n enkelmout te drink?

Ek beskou bejaarde geeste as die mees veelsydige kategorie, want jy kan soveel van hulle alleen drink, netjies of op die rotse. Ek weet daar is mense wat daarvan hou om alleen vodka en gin te drink. Ek is nie onder hulle nie. (Ek kan soms agter 'n pienk jenewer kom, wat net met jenewer en Angostura gemaak word, maar net soms.) As u wil bly en u drank wil geniet, sal u waarskynlik 'n verouderde gees hê as u reguit teug.

Begin dus met u gunsteling bejaarde gees vir veelsydigheid. Myne is toevallig rog, so dis waaroor ek hier sal praat.

Cocktails in een bottel

So, wat kan jy met rog maak? Om mee te begin, kan u dit op sy eie teug, soos ek al gesê het, netjies of met 'n lekker stuk ys. Of u kan dit drink met 'n bietjie koeldrank wat u besluit.

As u egter reeds inkopies gedoen het, kan u een van die beste cocktails ter wêreld maak, die outydse. Hier is wat jy sal doen. Neem eers 'n klipglas en voeg verskeie ysblokkies by. Giet 'n halwe teelepel eenvoudige stroop in die glas. Voeg een of twee strepe Angostura -bitter by. Voeg dan twee onse rog by. Roer en roer en roer totdat die ysblokkies begin smelt en in die glas rondskuif. Voeg meer ys by as jy wil. Neem 'n knipmes en sny 'n stukkie suurlemoen of lemoenskil af, wees versigtig om te voorkom dat die wit pitte bitter word. Draai dit oor die glas om die olies in die cocktail te druk, en vryf dan die gekleurde buitenste deel om die rand van die glas. Voeg die skil by die glas, of gooi dit weg: u oproep.

Cocktails met twee bottels

Goed, geen verskonings nie, gaan koop 'n jenewer. Terwyl jy besig is, kry twee bottels vermout: soet en droog.

Nou begin jou wêreld oopgaan. Met gin, rog en twee vermoute kan jy martini's en Manhattans maak.

Wat is dit? Het u skot in plaas van rog? Geen probleem om 'n Rob Roy te maak nie. (Hier is 'n wenk: hoewel dit nie 'n spesiale naam het nie, werk rum ook in 'n Manhattan, veral in die rhum agricole.) Ons is nog steeds in 'n gemaklike gebied.

Drie-bottel?

Hier word dinge ingewikkeld. Whiskey is veelsydig omdat jy dit op sy eie kan drink en dit ook in honderde cocktails kan meng. Gin is veelsydig omdat jy dit ook in honderde cocktails kan meng. Maar wat is die derde bottel? As u jenewer, vermout en bottel X het, wat moet u kies om te verseker dat bottel X u baie geld verdien?

Ek gaan voorstel dat die antwoord 'n lemoenlikeur is. Dit kan Cointreau, Grand Marnier, Combier, Pierre Ferrand Curacao of enige kwaliteit produk wees wat by u begroting pas. (As drievoudige sekonde van die onderste rak net die enigste is wat u kan bekostig, sal dit regkom, maar ek sal u nie beny nie.)

Byvoorbeeld, met gin, vermouth, limoen en lemoenlikeur kan jy 'n Pegu Club maak, maar dit sal help as jy eers oranje bitter kry.

Met lemoenlikeur, suurlemoensap en suurlemoensap is u die grootste deel van die Sour -cocktailfamilie: Sidecars (konjak, suurlemoen, lemoenlikeur), Margaritas (tequila, limoen, OL), Daiquiris (nog eenvoudiger: rum, suurlemoen en suiker of eenvoudige stroop), Whiskey Sours (net soos die Daiquiri, maar met whisky, suurlemoen en suiker of eenvoudige stroop).

Ek het u dus 'n paar idees gegee oor die bou van 'n veelsydige kroeg met slegs 'n paar bestanddele. Ek het 10 cocktails hier genoem (die outydse, Martini, Manhattan, Rob Roy, Rum Manhattan, Pegu Club, Sidecar, Margarita, Daiquiri en Whiskey Sour). As u te alle tye vermout, suurlemoene, suurlemoen, bitter en eenvoudige stroop byderhand het, is alles wat u nodig het 'n basisspiritus en 'n bottel lemoenlikeur, en u kan alles meng.

  • Met 'n basiese gees, eenvoudig en bitter, kan jy 'n outydse bou. Tegnies kan u 'n OF uit enigiets bou: bourbon, rog, scotch, tequila, mezcal, rum, genever. dit is almal pragtig. Gin? Sekerlik, ek het in my tyd 'n goeie gin OF gehad, hoewel ek gewoonlik nie daarheen sou gaan nie. Vodka? Hey, as dit jou gelukkig maak, doen dit.
  • Met 'n basis, vermout en bitter kan jy 'n Manhattan of Martini bou (waar die bitter natuurlik opsioneel is, maar heerlik).
  • Met 'n basis, sitrus en versoeter kan u alles uit die Sour -gesin bou.

Cocktails hoef nie moeilik te wees nie, en met die regte voorbereiding kan u gewoonlik 'n goeie drankie maak, selfs as u kroeg dun is.


Skemerkelkie 101: Maklike skemerkelkies uit 'n bar met 'n lae voorraad

Vandag begin 'n kort reeks plasings oor almal se minste gunsteling onderwerp: die hantering van 'n lae voorraad kroeg. Ons was almal daar, ongelukkig. Jy meng 'n drankie en jy besef dat jy omtrent alles te min het. So wat doen jy? Of miskien begin u nuut, en wil u weet watter bottels u sal help om die veelsydigste staaf te bou.

Ek begin met 'n bottel en praat oor wat u daarmee kan meng, en voeg 'n tweede bottel iets by. What can you mix with those two bottles? Add a third now what can you do? Add a fourth! Now your possibilities explode—assuming you've chosen carefully.

Prepare Yourself

Now, we're talking about one bottle here, but there's a gimme. Before we start, I need you to do something. Drop what you're doing, and if you don't already have them, get up right this very minute, go to your grocery, and buy the following items: limes, lemons, sugar, soda water, and Angostura bitters. If you want, you can add an orange and tonic water to this list, but it's not necessary.

As for the sugar, two types are great for cocktailing: superfine white sugar, and Turbinado or some other rich, brown sugar. Make a simple syrup from some of it, and keep some of it around in its sugary wonderfulness.

Versatility in Spirit

Here's a question: what's the single most versatile spirit? What spirit is the most useful to the home bartender, either on its own or in cocktails?

There's no right answer to this question, of course, but there is a framework we can use to discuss the question, and talk about our answers.

I'm going to argue that although there is no one spirit that is the single most versatile bottle to have on hand, there is a klas of spirits that is more versatile than any others.

Aged Spirits

If you're down to your last bottle of booze, and suddenly you learn that this is your last night on earth, what would you rather drink? A vodka on the rocks or a bourbon on the rocks? What would you prefer to drink neat, gin or a single malt?

I consider aged spirits to be the most versatile category because you can sip so many of them alone, either neat or on the rocks. I know there are people who love to sip vodka and gin alone. I'm not among them. (I can sometimes get behind a pink gin, which is made with just gin and Angostura, but only sometimes.) If you want to linger and enjoy your beverage, you'll probably go with an aged spirit when you're sipping straight.

So for versatility, start with your favorite aged spirit. Mine happens to be rye, so that's what I'll talk about here.

One-Bottle Cocktails

So, what can you make with rye? Well, to start off, you can sip it on its own, as I've already pointed out, either neat or with a nice chunk of ice. Or you can drink it with a little soda that's up to you.

If you've already done your grocery shopping, however, you can make one of the world's best cocktails, the Old Fashioned. Here's what you'll do. First, take a rocks glass and add several ice cubes. Pour about a half-teaspoon's worth of simple syrup into the glass. Add one or two dashes of Angostura bitters. Then add two ounces of rye. Stir and stir and stir until the ice cubes start to melt and shift around in the glass. Add more ice if you wish. Take a paring knife and carve off a piece of lemon or orange peel, being careful to avoid getting any of the white pith, which is bitter. Twist it over the glass to squeeze the oils into the cocktail, and then rub the colored outer part around the rim of the glass. Add the peel to the glass, or discard it: your call.

Two-Bottle Cocktails

Okay, no excuses, go buy some gin. While you're at it, get two bottles of vermouth: sweet and dry.

Now your world starts to open up. With gin, rye, and two vermouths, you can make martinis and Manhattans.

Wat is dit? You have scotch instead of rye? No problem make a Rob Roy. (Here's a hint: although it doesn't have a special name, rum works in a Manhattan, too, especially rhum agricole.) We're still in easygoing territory here.

Three-Bottle?

Here's where things get complicated. Whiskey is versatile because you can sip it on its own and also mix it into hundreds of cocktails. Gin is versatile because you can also mix it into hundreds of cocktails. But what's the third bottle? If you have gin, vermouth, and Bottle X, what should you choose to ensure that Bottle X will give you a lot of bang for your buck?

I'm going to suggest that the answer is an orange liqueur. It could be Cointreau, Grand Marnier, Combier, Pierre Ferrand Curacao, or any quality product that fits your budget. (If bottom-shelf triple sec is all you can afford, it'll do, but I won't envy you.)

With gin, vermouth, lime, and orange liqueur, for example, you can make a Pegu Club, although it'll help if you can find orange bitters first.

With orange liqueur, lime, and lemon juice, you're most of the way to the Sour family of cocktails: Sidecars (cognac, lemon, orange liqueur), Margaritas (tequila, lime, OL), Daiquiris (even simpler: rum, lime, and sugar or simple syrup), Whiskey Sours (just like the Daiquiri, but with whiskey, lemon, and sugar or simple syrup).

So I've given you some ideas on building a versatile bar around just a few ingredients. I've mentioned 10 cocktails here (the Old Fashioned, Martini, Manhattan, Rob Roy, Rum Manhattan, Pegu Club, Sidecar, Margarita, Daiquiri, and Whiskey Sour). If you keep vermouth, lemons, lime, bitters, and simple syrup on hand at all times, all you need is a base spirit and a bottle of orange liqueur, and you can mix anything.

  • With a base spirit, simple, and bitters, you can build an Old Fashioned. Technically, you can build an OF out of anything: bourbon, rye, scotch, tequila, mezcal, rum, genever. all of those are lovely. Gin? Sure, I've had a good gin OF in my time, although I wouldn't ordinarily go there. Vodka? Hey, if it makes you happy, go for it.
  • With a base, vermouth, and bitters, you can build a Manhattan or Martini (where, of course, the bitters are optional, but delicious).
  • With a base, citrus, and sweetener, you can build anything from the Sour family.

Cocktails needn't be hard, and with the proper preparation, you can usually make a damn good drink even when your bar is sparsely populated.


Cocktail 101: Easy Cocktails From A Low-Stocked Bar

Today begins a short series of posts on everyone's least favorite topic: dealing with a low-stocked bar. We've all been there, unfortunately. You go to mix a drink and you realize you're running low on just about everything. So what do you do? Or maybe you're starting out fresh, and you want to know which bottles will help you build the most versatile bar.

I'll start with one bottle and talk about what you can mix with it then, say, you add a second bottle of something. What can you mix with those two bottles? Add a third now what can you do? Add a fourth! Now your possibilities explode—assuming you've chosen carefully.

Prepare Yourself

Now, we're talking about one bottle here, but there's a gimme. Before we start, I need you to do something. Drop what you're doing, and if you don't already have them, get up right this very minute, go to your grocery, and buy the following items: limes, lemons, sugar, soda water, and Angostura bitters. If you want, you can add an orange and tonic water to this list, but it's not necessary.

As for the sugar, two types are great for cocktailing: superfine white sugar, and Turbinado or some other rich, brown sugar. Make a simple syrup from some of it, and keep some of it around in its sugary wonderfulness.

Versatility in Spirit

Here's a question: what's the single most versatile spirit? What spirit is the most useful to the home bartender, either on its own or in cocktails?

There's no right answer to this question, of course, but there is a framework we can use to discuss the question, and talk about our answers.

I'm going to argue that although there is no one spirit that is the single most versatile bottle to have on hand, there is a klas of spirits that is more versatile than any others.

Aged Spirits

If you're down to your last bottle of booze, and suddenly you learn that this is your last night on earth, what would you rather drink? A vodka on the rocks or a bourbon on the rocks? What would you prefer to drink neat, gin or a single malt?

I consider aged spirits to be the most versatile category because you can sip so many of them alone, either neat or on the rocks. I know there are people who love to sip vodka and gin alone. I'm not among them. (I can sometimes get behind a pink gin, which is made with just gin and Angostura, but only sometimes.) If you want to linger and enjoy your beverage, you'll probably go with an aged spirit when you're sipping straight.

So for versatility, start with your favorite aged spirit. Mine happens to be rye, so that's what I'll talk about here.

One-Bottle Cocktails

So, what can you make with rye? Well, to start off, you can sip it on its own, as I've already pointed out, either neat or with a nice chunk of ice. Or you can drink it with a little soda that's up to you.

If you've already done your grocery shopping, however, you can make one of the world's best cocktails, the Old Fashioned. Here's what you'll do. First, take a rocks glass and add several ice cubes. Pour about a half-teaspoon's worth of simple syrup into the glass. Add one or two dashes of Angostura bitters. Then add two ounces of rye. Stir and stir and stir until the ice cubes start to melt and shift around in the glass. Add more ice if you wish. Take a paring knife and carve off a piece of lemon or orange peel, being careful to avoid getting any of the white pith, which is bitter. Twist it over the glass to squeeze the oils into the cocktail, and then rub the colored outer part around the rim of the glass. Add the peel to the glass, or discard it: your call.

Two-Bottle Cocktails

Okay, no excuses, go buy some gin. While you're at it, get two bottles of vermouth: sweet and dry.

Now your world starts to open up. With gin, rye, and two vermouths, you can make martinis and Manhattans.

Wat is dit? You have scotch instead of rye? No problem make a Rob Roy. (Here's a hint: although it doesn't have a special name, rum works in a Manhattan, too, especially rhum agricole.) We're still in easygoing territory here.

Three-Bottle?

Here's where things get complicated. Whiskey is versatile because you can sip it on its own and also mix it into hundreds of cocktails. Gin is versatile because you can also mix it into hundreds of cocktails. But what's the third bottle? If you have gin, vermouth, and Bottle X, what should you choose to ensure that Bottle X will give you a lot of bang for your buck?

I'm going to suggest that the answer is an orange liqueur. It could be Cointreau, Grand Marnier, Combier, Pierre Ferrand Curacao, or any quality product that fits your budget. (If bottom-shelf triple sec is all you can afford, it'll do, but I won't envy you.)

With gin, vermouth, lime, and orange liqueur, for example, you can make a Pegu Club, although it'll help if you can find orange bitters first.

With orange liqueur, lime, and lemon juice, you're most of the way to the Sour family of cocktails: Sidecars (cognac, lemon, orange liqueur), Margaritas (tequila, lime, OL), Daiquiris (even simpler: rum, lime, and sugar or simple syrup), Whiskey Sours (just like the Daiquiri, but with whiskey, lemon, and sugar or simple syrup).

So I've given you some ideas on building a versatile bar around just a few ingredients. I've mentioned 10 cocktails here (the Old Fashioned, Martini, Manhattan, Rob Roy, Rum Manhattan, Pegu Club, Sidecar, Margarita, Daiquiri, and Whiskey Sour). If you keep vermouth, lemons, lime, bitters, and simple syrup on hand at all times, all you need is a base spirit and a bottle of orange liqueur, and you can mix anything.

  • With a base spirit, simple, and bitters, you can build an Old Fashioned. Technically, you can build an OF out of anything: bourbon, rye, scotch, tequila, mezcal, rum, genever. all of those are lovely. Gin? Sure, I've had a good gin OF in my time, although I wouldn't ordinarily go there. Vodka? Hey, if it makes you happy, go for it.
  • With a base, vermouth, and bitters, you can build a Manhattan or Martini (where, of course, the bitters are optional, but delicious).
  • With a base, citrus, and sweetener, you can build anything from the Sour family.

Cocktails needn't be hard, and with the proper preparation, you can usually make a damn good drink even when your bar is sparsely populated.


Cocktail 101: Easy Cocktails From A Low-Stocked Bar

Today begins a short series of posts on everyone's least favorite topic: dealing with a low-stocked bar. We've all been there, unfortunately. You go to mix a drink and you realize you're running low on just about everything. So what do you do? Or maybe you're starting out fresh, and you want to know which bottles will help you build the most versatile bar.

I'll start with one bottle and talk about what you can mix with it then, say, you add a second bottle of something. What can you mix with those two bottles? Add a third now what can you do? Add a fourth! Now your possibilities explode—assuming you've chosen carefully.

Prepare Yourself

Now, we're talking about one bottle here, but there's a gimme. Before we start, I need you to do something. Drop what you're doing, and if you don't already have them, get up right this very minute, go to your grocery, and buy the following items: limes, lemons, sugar, soda water, and Angostura bitters. If you want, you can add an orange and tonic water to this list, but it's not necessary.

As for the sugar, two types are great for cocktailing: superfine white sugar, and Turbinado or some other rich, brown sugar. Make a simple syrup from some of it, and keep some of it around in its sugary wonderfulness.

Versatility in Spirit

Here's a question: what's the single most versatile spirit? What spirit is the most useful to the home bartender, either on its own or in cocktails?

There's no right answer to this question, of course, but there is a framework we can use to discuss the question, and talk about our answers.

I'm going to argue that although there is no one spirit that is the single most versatile bottle to have on hand, there is a klas of spirits that is more versatile than any others.

Aged Spirits

If you're down to your last bottle of booze, and suddenly you learn that this is your last night on earth, what would you rather drink? A vodka on the rocks or a bourbon on the rocks? What would you prefer to drink neat, gin or a single malt?

I consider aged spirits to be the most versatile category because you can sip so many of them alone, either neat or on the rocks. I know there are people who love to sip vodka and gin alone. I'm not among them. (I can sometimes get behind a pink gin, which is made with just gin and Angostura, but only sometimes.) If you want to linger and enjoy your beverage, you'll probably go with an aged spirit when you're sipping straight.

So for versatility, start with your favorite aged spirit. Mine happens to be rye, so that's what I'll talk about here.

One-Bottle Cocktails

So, what can you make with rye? Well, to start off, you can sip it on its own, as I've already pointed out, either neat or with a nice chunk of ice. Or you can drink it with a little soda that's up to you.

If you've already done your grocery shopping, however, you can make one of the world's best cocktails, the Old Fashioned. Here's what you'll do. First, take a rocks glass and add several ice cubes. Pour about a half-teaspoon's worth of simple syrup into the glass. Add one or two dashes of Angostura bitters. Then add two ounces of rye. Stir and stir and stir until the ice cubes start to melt and shift around in the glass. Add more ice if you wish. Take a paring knife and carve off a piece of lemon or orange peel, being careful to avoid getting any of the white pith, which is bitter. Twist it over the glass to squeeze the oils into the cocktail, and then rub the colored outer part around the rim of the glass. Add the peel to the glass, or discard it: your call.

Two-Bottle Cocktails

Okay, no excuses, go buy some gin. While you're at it, get two bottles of vermouth: sweet and dry.

Now your world starts to open up. With gin, rye, and two vermouths, you can make martinis and Manhattans.

Wat is dit? You have scotch instead of rye? No problem make a Rob Roy. (Here's a hint: although it doesn't have a special name, rum works in a Manhattan, too, especially rhum agricole.) We're still in easygoing territory here.

Three-Bottle?

Here's where things get complicated. Whiskey is versatile because you can sip it on its own and also mix it into hundreds of cocktails. Gin is versatile because you can also mix it into hundreds of cocktails. But what's the third bottle? If you have gin, vermouth, and Bottle X, what should you choose to ensure that Bottle X will give you a lot of bang for your buck?

I'm going to suggest that the answer is an orange liqueur. It could be Cointreau, Grand Marnier, Combier, Pierre Ferrand Curacao, or any quality product that fits your budget. (If bottom-shelf triple sec is all you can afford, it'll do, but I won't envy you.)

With gin, vermouth, lime, and orange liqueur, for example, you can make a Pegu Club, although it'll help if you can find orange bitters first.

With orange liqueur, lime, and lemon juice, you're most of the way to the Sour family of cocktails: Sidecars (cognac, lemon, orange liqueur), Margaritas (tequila, lime, OL), Daiquiris (even simpler: rum, lime, and sugar or simple syrup), Whiskey Sours (just like the Daiquiri, but with whiskey, lemon, and sugar or simple syrup).

So I've given you some ideas on building a versatile bar around just a few ingredients. I've mentioned 10 cocktails here (the Old Fashioned, Martini, Manhattan, Rob Roy, Rum Manhattan, Pegu Club, Sidecar, Margarita, Daiquiri, and Whiskey Sour). If you keep vermouth, lemons, lime, bitters, and simple syrup on hand at all times, all you need is a base spirit and a bottle of orange liqueur, and you can mix anything.

  • With a base spirit, simple, and bitters, you can build an Old Fashioned. Technically, you can build an OF out of anything: bourbon, rye, scotch, tequila, mezcal, rum, genever. all of those are lovely. Gin? Sure, I've had a good gin OF in my time, although I wouldn't ordinarily go there. Vodka? Hey, if it makes you happy, go for it.
  • With a base, vermouth, and bitters, you can build a Manhattan or Martini (where, of course, the bitters are optional, but delicious).
  • With a base, citrus, and sweetener, you can build anything from the Sour family.

Cocktails needn't be hard, and with the proper preparation, you can usually make a damn good drink even when your bar is sparsely populated.


Cocktail 101: Easy Cocktails From A Low-Stocked Bar

Today begins a short series of posts on everyone's least favorite topic: dealing with a low-stocked bar. We've all been there, unfortunately. You go to mix a drink and you realize you're running low on just about everything. So what do you do? Or maybe you're starting out fresh, and you want to know which bottles will help you build the most versatile bar.

I'll start with one bottle and talk about what you can mix with it then, say, you add a second bottle of something. What can you mix with those two bottles? Add a third now what can you do? Add a fourth! Now your possibilities explode—assuming you've chosen carefully.

Prepare Yourself

Now, we're talking about one bottle here, but there's a gimme. Before we start, I need you to do something. Drop what you're doing, and if you don't already have them, get up right this very minute, go to your grocery, and buy the following items: limes, lemons, sugar, soda water, and Angostura bitters. If you want, you can add an orange and tonic water to this list, but it's not necessary.

As for the sugar, two types are great for cocktailing: superfine white sugar, and Turbinado or some other rich, brown sugar. Make a simple syrup from some of it, and keep some of it around in its sugary wonderfulness.

Versatility in Spirit

Here's a question: what's the single most versatile spirit? What spirit is the most useful to the home bartender, either on its own or in cocktails?

There's no right answer to this question, of course, but there is a framework we can use to discuss the question, and talk about our answers.

I'm going to argue that although there is no one spirit that is the single most versatile bottle to have on hand, there is a klas of spirits that is more versatile than any others.

Aged Spirits

If you're down to your last bottle of booze, and suddenly you learn that this is your last night on earth, what would you rather drink? A vodka on the rocks or a bourbon on the rocks? What would you prefer to drink neat, gin or a single malt?

I consider aged spirits to be the most versatile category because you can sip so many of them alone, either neat or on the rocks. I know there are people who love to sip vodka and gin alone. I'm not among them. (I can sometimes get behind a pink gin, which is made with just gin and Angostura, but only sometimes.) If you want to linger and enjoy your beverage, you'll probably go with an aged spirit when you're sipping straight.

So for versatility, start with your favorite aged spirit. Mine happens to be rye, so that's what I'll talk about here.

One-Bottle Cocktails

So, what can you make with rye? Well, to start off, you can sip it on its own, as I've already pointed out, either neat or with a nice chunk of ice. Or you can drink it with a little soda that's up to you.

If you've already done your grocery shopping, however, you can make one of the world's best cocktails, the Old Fashioned. Here's what you'll do. First, take a rocks glass and add several ice cubes. Pour about a half-teaspoon's worth of simple syrup into the glass. Add one or two dashes of Angostura bitters. Then add two ounces of rye. Stir and stir and stir until the ice cubes start to melt and shift around in the glass. Add more ice if you wish. Take a paring knife and carve off a piece of lemon or orange peel, being careful to avoid getting any of the white pith, which is bitter. Twist it over the glass to squeeze the oils into the cocktail, and then rub the colored outer part around the rim of the glass. Add the peel to the glass, or discard it: your call.

Two-Bottle Cocktails

Okay, no excuses, go buy some gin. While you're at it, get two bottles of vermouth: sweet and dry.

Now your world starts to open up. With gin, rye, and two vermouths, you can make martinis and Manhattans.

Wat is dit? You have scotch instead of rye? No problem make a Rob Roy. (Here's a hint: although it doesn't have a special name, rum works in a Manhattan, too, especially rhum agricole.) We're still in easygoing territory here.

Three-Bottle?

Here's where things get complicated. Whiskey is versatile because you can sip it on its own and also mix it into hundreds of cocktails. Gin is versatile because you can also mix it into hundreds of cocktails. But what's the third bottle? If you have gin, vermouth, and Bottle X, what should you choose to ensure that Bottle X will give you a lot of bang for your buck?

I'm going to suggest that the answer is an orange liqueur. It could be Cointreau, Grand Marnier, Combier, Pierre Ferrand Curacao, or any quality product that fits your budget. (If bottom-shelf triple sec is all you can afford, it'll do, but I won't envy you.)

With gin, vermouth, lime, and orange liqueur, for example, you can make a Pegu Club, although it'll help if you can find orange bitters first.

With orange liqueur, lime, and lemon juice, you're most of the way to the Sour family of cocktails: Sidecars (cognac, lemon, orange liqueur), Margaritas (tequila, lime, OL), Daiquiris (even simpler: rum, lime, and sugar or simple syrup), Whiskey Sours (just like the Daiquiri, but with whiskey, lemon, and sugar or simple syrup).

So I've given you some ideas on building a versatile bar around just a few ingredients. I've mentioned 10 cocktails here (the Old Fashioned, Martini, Manhattan, Rob Roy, Rum Manhattan, Pegu Club, Sidecar, Margarita, Daiquiri, and Whiskey Sour). If you keep vermouth, lemons, lime, bitters, and simple syrup on hand at all times, all you need is a base spirit and a bottle of orange liqueur, and you can mix anything.

  • With a base spirit, simple, and bitters, you can build an Old Fashioned. Technically, you can build an OF out of anything: bourbon, rye, scotch, tequila, mezcal, rum, genever. all of those are lovely. Gin? Sure, I've had a good gin OF in my time, although I wouldn't ordinarily go there. Vodka? Hey, if it makes you happy, go for it.
  • With a base, vermouth, and bitters, you can build a Manhattan or Martini (where, of course, the bitters are optional, but delicious).
  • With a base, citrus, and sweetener, you can build anything from the Sour family.

Cocktails needn't be hard, and with the proper preparation, you can usually make a damn good drink even when your bar is sparsely populated.


Cocktail 101: Easy Cocktails From A Low-Stocked Bar

Today begins a short series of posts on everyone's least favorite topic: dealing with a low-stocked bar. We've all been there, unfortunately. You go to mix a drink and you realize you're running low on just about everything. So what do you do? Or maybe you're starting out fresh, and you want to know which bottles will help you build the most versatile bar.

I'll start with one bottle and talk about what you can mix with it then, say, you add a second bottle of something. What can you mix with those two bottles? Add a third now what can you do? Add a fourth! Now your possibilities explode—assuming you've chosen carefully.

Prepare Yourself

Now, we're talking about one bottle here, but there's a gimme. Before we start, I need you to do something. Drop what you're doing, and if you don't already have them, get up right this very minute, go to your grocery, and buy the following items: limes, lemons, sugar, soda water, and Angostura bitters. If you want, you can add an orange and tonic water to this list, but it's not necessary.

As for the sugar, two types are great for cocktailing: superfine white sugar, and Turbinado or some other rich, brown sugar. Make a simple syrup from some of it, and keep some of it around in its sugary wonderfulness.

Versatility in Spirit

Here's a question: what's the single most versatile spirit? What spirit is the most useful to the home bartender, either on its own or in cocktails?

There's no right answer to this question, of course, but there is a framework we can use to discuss the question, and talk about our answers.

I'm going to argue that although there is no one spirit that is the single most versatile bottle to have on hand, there is a klas of spirits that is more versatile than any others.

Aged Spirits

If you're down to your last bottle of booze, and suddenly you learn that this is your last night on earth, what would you rather drink? A vodka on the rocks or a bourbon on the rocks? What would you prefer to drink neat, gin or a single malt?

I consider aged spirits to be the most versatile category because you can sip so many of them alone, either neat or on the rocks. I know there are people who love to sip vodka and gin alone. I'm not among them. (I can sometimes get behind a pink gin, which is made with just gin and Angostura, but only sometimes.) If you want to linger and enjoy your beverage, you'll probably go with an aged spirit when you're sipping straight.

So for versatility, start with your favorite aged spirit. Mine happens to be rye, so that's what I'll talk about here.

One-Bottle Cocktails

So, what can you make with rye? Well, to start off, you can sip it on its own, as I've already pointed out, either neat or with a nice chunk of ice. Or you can drink it with a little soda that's up to you.

If you've already done your grocery shopping, however, you can make one of the world's best cocktails, the Old Fashioned. Here's what you'll do. First, take a rocks glass and add several ice cubes. Pour about a half-teaspoon's worth of simple syrup into the glass. Add one or two dashes of Angostura bitters. Then add two ounces of rye. Stir and stir and stir until the ice cubes start to melt and shift around in the glass. Add more ice if you wish. Take a paring knife and carve off a piece of lemon or orange peel, being careful to avoid getting any of the white pith, which is bitter. Twist it over the glass to squeeze the oils into the cocktail, and then rub the colored outer part around the rim of the glass. Add the peel to the glass, or discard it: your call.

Two-Bottle Cocktails

Okay, no excuses, go buy some gin. While you're at it, get two bottles of vermouth: sweet and dry.

Now your world starts to open up. With gin, rye, and two vermouths, you can make martinis and Manhattans.

Wat is dit? You have scotch instead of rye? No problem make a Rob Roy. (Here's a hint: although it doesn't have a special name, rum works in a Manhattan, too, especially rhum agricole.) We're still in easygoing territory here.

Three-Bottle?

Here's where things get complicated. Whiskey is versatile because you can sip it on its own and also mix it into hundreds of cocktails. Gin is versatile because you can also mix it into hundreds of cocktails. But what's the third bottle? If you have gin, vermouth, and Bottle X, what should you choose to ensure that Bottle X will give you a lot of bang for your buck?

I'm going to suggest that the answer is an orange liqueur. It could be Cointreau, Grand Marnier, Combier, Pierre Ferrand Curacao, or any quality product that fits your budget. (If bottom-shelf triple sec is all you can afford, it'll do, but I won't envy you.)

With gin, vermouth, lime, and orange liqueur, for example, you can make a Pegu Club, although it'll help if you can find orange bitters first.

With orange liqueur, lime, and lemon juice, you're most of the way to the Sour family of cocktails: Sidecars (cognac, lemon, orange liqueur), Margaritas (tequila, lime, OL), Daiquiris (even simpler: rum, lime, and sugar or simple syrup), Whiskey Sours (just like the Daiquiri, but with whiskey, lemon, and sugar or simple syrup).

So I've given you some ideas on building a versatile bar around just a few ingredients. I've mentioned 10 cocktails here (the Old Fashioned, Martini, Manhattan, Rob Roy, Rum Manhattan, Pegu Club, Sidecar, Margarita, Daiquiri, and Whiskey Sour). If you keep vermouth, lemons, lime, bitters, and simple syrup on hand at all times, all you need is a base spirit and a bottle of orange liqueur, and you can mix anything.

  • With a base spirit, simple, and bitters, you can build an Old Fashioned. Technically, you can build an OF out of anything: bourbon, rye, scotch, tequila, mezcal, rum, genever. all of those are lovely. Gin? Sure, I've had a good gin OF in my time, although I wouldn't ordinarily go there. Vodka? Hey, if it makes you happy, go for it.
  • With a base, vermouth, and bitters, you can build a Manhattan or Martini (where, of course, the bitters are optional, but delicious).
  • With a base, citrus, and sweetener, you can build anything from the Sour family.

Cocktails needn't be hard, and with the proper preparation, you can usually make a damn good drink even when your bar is sparsely populated.


Cocktail 101: Easy Cocktails From A Low-Stocked Bar

Today begins a short series of posts on everyone's least favorite topic: dealing with a low-stocked bar. We've all been there, unfortunately. You go to mix a drink and you realize you're running low on just about everything. So what do you do? Or maybe you're starting out fresh, and you want to know which bottles will help you build the most versatile bar.

I'll start with one bottle and talk about what you can mix with it then, say, you add a second bottle of something. What can you mix with those two bottles? Add a third now what can you do? Add a fourth! Now your possibilities explode—assuming you've chosen carefully.

Prepare Yourself

Now, we're talking about one bottle here, but there's a gimme. Before we start, I need you to do something. Drop what you're doing, and if you don't already have them, get up right this very minute, go to your grocery, and buy the following items: limes, lemons, sugar, soda water, and Angostura bitters. If you want, you can add an orange and tonic water to this list, but it's not necessary.

As for the sugar, two types are great for cocktailing: superfine white sugar, and Turbinado or some other rich, brown sugar. Make a simple syrup from some of it, and keep some of it around in its sugary wonderfulness.

Versatility in Spirit

Here's a question: what's the single most versatile spirit? What spirit is the most useful to the home bartender, either on its own or in cocktails?

There's no right answer to this question, of course, but there is a framework we can use to discuss the question, and talk about our answers.

I'm going to argue that although there is no one spirit that is the single most versatile bottle to have on hand, there is a klas of spirits that is more versatile than any others.

Aged Spirits

If you're down to your last bottle of booze, and suddenly you learn that this is your last night on earth, what would you rather drink? A vodka on the rocks or a bourbon on the rocks? What would you prefer to drink neat, gin or a single malt?

I consider aged spirits to be the most versatile category because you can sip so many of them alone, either neat or on the rocks. I know there are people who love to sip vodka and gin alone. I'm not among them. (I can sometimes get behind a pink gin, which is made with just gin and Angostura, but only sometimes.) If you want to linger and enjoy your beverage, you'll probably go with an aged spirit when you're sipping straight.

So for versatility, start with your favorite aged spirit. Mine happens to be rye, so that's what I'll talk about here.

One-Bottle Cocktails

So, what can you make with rye? Well, to start off, you can sip it on its own, as I've already pointed out, either neat or with a nice chunk of ice. Or you can drink it with a little soda that's up to you.

If you've already done your grocery shopping, however, you can make one of the world's best cocktails, the Old Fashioned. Here's what you'll do. First, take a rocks glass and add several ice cubes. Pour about a half-teaspoon's worth of simple syrup into the glass. Add one or two dashes of Angostura bitters. Then add two ounces of rye. Stir and stir and stir until the ice cubes start to melt and shift around in the glass. Add more ice if you wish. Take a paring knife and carve off a piece of lemon or orange peel, being careful to avoid getting any of the white pith, which is bitter. Twist it over the glass to squeeze the oils into the cocktail, and then rub the colored outer part around the rim of the glass. Add the peel to the glass, or discard it: your call.

Two-Bottle Cocktails

Okay, no excuses, go buy some gin. While you're at it, get two bottles of vermouth: sweet and dry.

Now your world starts to open up. With gin, rye, and two vermouths, you can make martinis and Manhattans.

Wat is dit? You have scotch instead of rye? No problem make a Rob Roy. (Here's a hint: although it doesn't have a special name, rum works in a Manhattan, too, especially rhum agricole.) We're still in easygoing territory here.

Three-Bottle?

Here's where things get complicated. Whiskey is versatile because you can sip it on its own and also mix it into hundreds of cocktails. Gin is versatile because you can also mix it into hundreds of cocktails. But what's the third bottle? If you have gin, vermouth, and Bottle X, what should you choose to ensure that Bottle X will give you a lot of bang for your buck?

I'm going to suggest that the answer is an orange liqueur. It could be Cointreau, Grand Marnier, Combier, Pierre Ferrand Curacao, or any quality product that fits your budget. (If bottom-shelf triple sec is all you can afford, it'll do, but I won't envy you.)

With gin, vermouth, lime, and orange liqueur, for example, you can make a Pegu Club, although it'll help if you can find orange bitters first.

With orange liqueur, lime, and lemon juice, you're most of the way to the Sour family of cocktails: Sidecars (cognac, lemon, orange liqueur), Margaritas (tequila, lime, OL), Daiquiris (even simpler: rum, lime, and sugar or simple syrup), Whiskey Sours (just like the Daiquiri, but with whiskey, lemon, and sugar or simple syrup).

So I've given you some ideas on building a versatile bar around just a few ingredients. I've mentioned 10 cocktails here (the Old Fashioned, Martini, Manhattan, Rob Roy, Rum Manhattan, Pegu Club, Sidecar, Margarita, Daiquiri, and Whiskey Sour). If you keep vermouth, lemons, lime, bitters, and simple syrup on hand at all times, all you need is a base spirit and a bottle of orange liqueur, and you can mix anything.

  • With a base spirit, simple, and bitters, you can build an Old Fashioned. Technically, you can build an OF out of anything: bourbon, rye, scotch, tequila, mezcal, rum, genever. all of those are lovely. Gin? Sure, I've had a good gin OF in my time, although I wouldn't ordinarily go there. Vodka? Hey, if it makes you happy, go for it.
  • With a base, vermouth, and bitters, you can build a Manhattan or Martini (where, of course, the bitters are optional, but delicious).
  • With a base, citrus, and sweetener, you can build anything from the Sour family.

Cocktails needn't be hard, and with the proper preparation, you can usually make a damn good drink even when your bar is sparsely populated.


Cocktail 101: Easy Cocktails From A Low-Stocked Bar

Today begins a short series of posts on everyone's least favorite topic: dealing with a low-stocked bar. We've all been there, unfortunately. You go to mix a drink and you realize you're running low on just about everything. So what do you do? Or maybe you're starting out fresh, and you want to know which bottles will help you build the most versatile bar.

I'll start with one bottle and talk about what you can mix with it then, say, you add a second bottle of something. What can you mix with those two bottles? Add a third now what can you do? Add a fourth! Now your possibilities explode—assuming you've chosen carefully.

Prepare Yourself

Now, we're talking about one bottle here, but there's a gimme. Before we start, I need you to do something. Drop what you're doing, and if you don't already have them, get up right this very minute, go to your grocery, and buy the following items: limes, lemons, sugar, soda water, and Angostura bitters. If you want, you can add an orange and tonic water to this list, but it's not necessary.

As for the sugar, two types are great for cocktailing: superfine white sugar, and Turbinado or some other rich, brown sugar. Make a simple syrup from some of it, and keep some of it around in its sugary wonderfulness.

Versatility in Spirit

Here's a question: what's the single most versatile spirit? What spirit is the most useful to the home bartender, either on its own or in cocktails?

There's no right answer to this question, of course, but there is a framework we can use to discuss the question, and talk about our answers.

I'm going to argue that although there is no one spirit that is the single most versatile bottle to have on hand, there is a klas of spirits that is more versatile than any others.

Aged Spirits

If you're down to your last bottle of booze, and suddenly you learn that this is your last night on earth, what would you rather drink? A vodka on the rocks or a bourbon on the rocks? What would you prefer to drink neat, gin or a single malt?

I consider aged spirits to be the most versatile category because you can sip so many of them alone, either neat or on the rocks. I know there are people who love to sip vodka and gin alone. I'm not among them. (I can sometimes get behind a pink gin, which is made with just gin and Angostura, but only sometimes.) If you want to linger and enjoy your beverage, you'll probably go with an aged spirit when you're sipping straight.

So for versatility, start with your favorite aged spirit. Mine happens to be rye, so that's what I'll talk about here.

One-Bottle Cocktails

So, what can you make with rye? Well, to start off, you can sip it on its own, as I've already pointed out, either neat or with a nice chunk of ice. Or you can drink it with a little soda that's up to you.

If you've already done your grocery shopping, however, you can make one of the world's best cocktails, the Old Fashioned. Here's what you'll do. First, take a rocks glass and add several ice cubes. Pour about a half-teaspoon's worth of simple syrup into the glass. Add one or two dashes of Angostura bitters. Then add two ounces of rye. Stir and stir and stir until the ice cubes start to melt and shift around in the glass. Add more ice if you wish. Take a paring knife and carve off a piece of lemon or orange peel, being careful to avoid getting any of the white pith, which is bitter. Twist it over the glass to squeeze the oils into the cocktail, and then rub the colored outer part around the rim of the glass. Add the peel to the glass, or discard it: your call.

Two-Bottle Cocktails

Okay, no excuses, go buy some gin. While you're at it, get two bottles of vermouth: sweet and dry.

Now your world starts to open up. With gin, rye, and two vermouths, you can make martinis and Manhattans.

Wat is dit? You have scotch instead of rye? No problem make a Rob Roy. (Here's a hint: although it doesn't have a special name, rum works in a Manhattan, too, especially rhum agricole.) We're still in easygoing territory here.

Three-Bottle?

Here's where things get complicated. Whiskey is versatile because you can sip it on its own and also mix it into hundreds of cocktails. Gin is versatile because you can also mix it into hundreds of cocktails. But what's the third bottle? If you have gin, vermouth, and Bottle X, what should you choose to ensure that Bottle X will give you a lot of bang for your buck?

I'm going to suggest that the answer is an orange liqueur. It could be Cointreau, Grand Marnier, Combier, Pierre Ferrand Curacao, or any quality product that fits your budget. (If bottom-shelf triple sec is all you can afford, it'll do, but I won't envy you.)

With gin, vermouth, lime, and orange liqueur, for example, you can make a Pegu Club, although it'll help if you can find orange bitters first.

Met lemoenlikeur, suurlemoensap en suurlemoensap is u die grootste deel van die Sour -cocktailfamilie: Sidecars (konjak, suurlemoen, lemoenlikeur), Margaritas (tequila, limoen, OL), Daiquiris (nog eenvoudiger: rum, suurlemoen en suiker of eenvoudige stroop), Whiskey Sours (net soos die Daiquiri, maar met whisky, suurlemoen en suiker of eenvoudige stroop).

Ek het u dus 'n paar idees gegee oor die bou van 'n veelsydige kroeg met slegs 'n paar bestanddele. Ek het 10 cocktails hier genoem (die outydse, Martini, Manhattan, Rob Roy, Rum Manhattan, Pegu Club, Sidecar, Margarita, Daiquiri en Whiskey Sour). As u te alle tye vermout, suurlemoene, suurlemoen, bitter en eenvoudige stroop byderhand het, is alles wat u nodig het 'n basisspiritus en 'n bottel lemoenlikeur, en u kan alles meng.

  • Met 'n basiese gees, eenvoudig en bitter, kan jy 'n outydse bou. Tegnies kan u 'n OF uit enigiets bou: bourbon, rog, scotch, tequila, mezcal, rum, genever. dit is almal pragtig. Gin? Sekerlik, ek het in my tyd 'n goeie gin OF gehad, hoewel ek gewoonlik nie daarheen sou gaan nie. Vodka? Hey, as dit jou gelukkig maak, doen dit.
  • Met 'n basis, vermout en bitter kan jy 'n Manhattan of Martini bou (waar die bitter natuurlik opsioneel is, maar heerlik).
  • Met 'n basis, sitrus en versoeter kan u alles uit die Sour -gesin bou.

Cocktails hoef nie moeilik te wees nie, en met die regte voorbereiding kan u gewoonlik 'n goeie drankie maak, selfs as u kroeg dun is.


Kyk die video: Budžetu 2011: Razvojni ili predizborni