Cocktail Crimes: Tips for Home Bartenders - Tilted Forum Project Discussion Community

snowy · 03-05-2011, 09:31 PM

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:

Cocktails: You're Making Them All Wrong! by Susannah Chen

If you ever have the opportunity to watch legendary bar chef Tony Abou-Ganim in action, don't turn it down. There are several reasons for this: first, he's the definitive expert in mixology and bartending today. Second, his jokes ("what lasts longer: your marriage or a bottle of Angostura bitters?") will have you clutching your gut. And third, he'll make you aware of little details that you might have never otherwise noticed.

At his seminar in South Beach, Tony, who's referred to as the Modern Mixologist, left me — someone who regularly makes cocktails at home — aghast with regards to how many things I do wrong behind the bar. Not only did he set the record straight, but he made sure to explain in detail exactly why cocktails should be made in a certain way.

What you're doing wrong: Not chilling your glassware. "A cold drink should always be served in a cold glass," he declared. At any given time, Abou-Ganim stores two to three different glasses in his freezer.
What you're doing wrong: Buying that economy-sized club soda. Always buy small bottles. Tony buys the eight-ounce bottles and keeps them in the refrigerator for use any time.

What you're doing wrong: Squeezing that lime juice ahead. "Limes are very fragile," Tony explained, "so you should always squeeze them à la minute." They should be used right away, because after 20 to 30 minutes, they become oxidized. Look for fruits with smooth, dark green skin and a soft, pliable touch.

Want to know what else you're doing wrong? Find out after the jump.

What you're doing wrong: Giving your fruit the big chill. Those limes don't belong in the refrigerator. "A refrigerated lime is about 33 percent less generous with its juices," Tony claimed.

What you're doing wrong: Not serving your drink over fresh ice. "You must serve your drink over fresh ice to maintain its integrity," he explained. Otherwise, you'll encounter a "bruised," or watered-down, drink. The beverage should contain no more than 20 percent water.

What you're doing wrong: Making your drink too sweet. "I'd always rather a drink be too tart than too sweet," he said. Why? Because sugar is like salt: you can always add more, but you can't take it away if it's too sweet.

What you're doing wrong: Shaking your Manhattan. "The Manhattan is a city cocktail. It should be swanky and transparent — not foamy," Abou-Ganim explained. Give it a nice stir in ice, then strain it into a martini glass.

What you're doing wrong: Keeping a bottle of vermouth, well, forever. Vermouth isn't a spirit — it's "aromatized wine," as Tony calls it — and it shouldn't be kept for longer than a month, tops. Buy it in 375 ml like he does, and keep it refrigerated. One martini a day means it'll last around 30 days. And when it comes to vermouth, the Modern Mixologist prefers French for dry vermouth, and Italian for the sweet kind.

It's time for me to take those limes out of the fridge and toss that three-year-old bottle of dry vermouth.

So which of these have you done? Or do you think this guy is full of crap?

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.

noodle · 03-05-2011, 09:45 PM

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.

Craven Morehead · 03-06-2011, 07:47 AM

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.

LordEden · 03-06-2011, 08:31 AM

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.

Plan9 · 03-06-2011, 08:57 AM

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.

LordEden · 03-06-2011, 09:00 AM

Quote:

Originally Posted by Plan9

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.

We drank liquor straight out of bottles, it isn't like you need bartender training classes to do that.

Plan9 · 03-06-2011, 09:08 AM

Dude, I don't remember any of it.

snowy · 03-06-2011, 11:40 AM

Quote:

Originally Posted by noodle

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)...

If your herbs are aging too fast (like your mint for the mojitos) consider freezing them in water and defrosting as needed.

Is it Nellie and Joe's? That is what we always used when I worked at the brewpub.

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.

03-06-2011, 08:57 AM	#5 (permalink)
Plan9 I Confess a Shiver	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. __________________ *Whatever you can carry.* "You should not drink... and bake."

03-06-2011, 09:08 AM	#7 (permalink)
Plan9 I Confess a Shiver	Dude, I don't remember any of it. __________________ *Whatever you can carry.* "You should not drink... and bake."

03-06-2011, 07:47 AM	#3 (permalink)
Craven Morehead Custom User Title	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.