Cocktail Crimes: Tips for Home Bartenders
I love a good cocktail. For me, winter isn't much of a cocktail season; right now, I prefer Scotch or bourbon neat (or possibly with a single ice cube, depends on my mood). However, I do tend to make more cocktails as spring rolls around (hello, mint julep) and definitely as summer arrives (mojito season).
For cocktail lovers, here is a list of common mistakes home mixologists make: from: http://www.yumsugar.com/Common-Home-...takes-14567538 Quote:
Personally, I don't buy vermouth...I prefer my martinis extra dry with a twist anyhow, so when making one at home, I just skip the vermouth entirely :) As for club soda, I usually buy it in cans. The local mega mart sells a store brand club soda in cans that I adore. We buy it a case at a time in the summer. And I don't squeeze my lime juice ahead of time...I guess it never occurred to me because I typically use limes in muddled cocktails like the mojito. Your turn. |
Oh god, DON'T cut your limes too early.
And know the difference between a regular lime and a key lime. You might get a bit of a shocker if you get a twist made with a key lime or a key lime martini done up with regular persian limes, whew! I never, ever keep them in the fridge, though. And in a pinch, there is one brand of key lime juice you can get away with... I'll find it at the store and pass it along if anyone is planning key lime pie martinis (which are fabulous, by the way, but cream-based). Another mistake, though not listed, is keeping your other citrus juices too long. OJ, pineapple juice (especially in cans) and grapefruit juice age and become more bitter. If you can't do fresh, think about freezing them into ice cube trays and defrosting at room temp. If your herbs are aging too fast (like your mint for the mojitos) consider freezing them in water and defrosting as needed. :) Oh, and don't sub Splenda for sugar. Especially not on the rim of a glass. :lol: |
I store limes in the fridge, or I used to. No more for me.
I really don't do cocktails all that much. Generally, its a fine vodka or bourbon on the rocks. Saves time and the end result is much the same. :D |
The guy makes sense, but then all the things done here are what happens at my parties/get-togethers. Guess having all bartender friends means you get bartender quality drinks every day.
It's just like cooking, you buy the ingredients as you need them, don't store huge quantities of items that go stale. Ingredients for baking should be at room temperature, along with meats as you cook them. Then again, if you are drinking to get drunk... having your drink have fresh ice or not doesn't really matter in the end. |
Yeaaah, I'm pretty sure whatever I drank with Eden was far from bartender quality. It was High School don't-tell-your-parents party level.
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Dude, I don't remember any of it. :D
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As for mint--I grow my own. Mint loves Oregon weather, apparently. Last summer, I grew spearmint, peppermint, and Moroccan mint. The Moroccan mint is very, very good for mojitos. |
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