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Chill
Out
Always
chill a glass before you fill it. There are basically three ways make a
glass cold:
Put the
glasses in the refrigerator or freezer a couple of hours before using them.
Fill the
glasses with crushed ice just before using.
Fill the
glasses with cracked ice and stir it around before pouring the drink.
If refrigerator
space is not available for pre-chilling, fill each glass with ice before
mixing. When the drink is ready, empty the glass, shake out all of the
melted ice, and then pour in the drink.
Frosting
Glasses
There
are two types of frosted glass. For "FROSTED" drinks, glasses should be
stored in a refrigerator or buried in shaved ice long enough to give each
glass a white, frosted, ice-cold look and feel.
For a
"SUGAR FROSTED" glass, moisten the rim of a prechilled glass with a slice
of lime or lemon and then dip the rim into powdered sugar.
For margaritas,
rub the rim of the glass with a lime, invert glass, and dip into coarse
salt.
How
To Muddle
Muddling
is a simple mashing technique for grinding herbs, such as mint, smooth
in the bottom of a glass. You can buy a wooden muddler in a bar supply
store. It crushes the herbs, much as the back of a soup spoon might, without
scarring the glass.
Stirring
Pitchers
of cocktails need at least ten seconds of stirring to mix properely. Carbonated
mixers in drinks do much of their own stirring just by natuarlly bubbling.
Two stirs from you will complete the job.
Shaking
Shake
any drink made with juices, sugar, eggs or cream, or use an electric blender.
Strain cocktails from shaker or blender to a glass through a coil-rimmed
strainer.
Pouring
Pour drinks
as soon as you make them or they will wilt. Leftovers, should be discarded
or they will be too diluted by the time you get to "seconds."
When making
a batch of driks at once, set up the glasses in a row. Pour until each
glass is half full, then backtrack until the shaker is empty. That way
everyone gets the same amount, thoroughly mixed.
Floating
Liqueurs
Creating
a rainbow effect in a glass with different colored cordials requires a
special pouring technique. Simply pour each liqueur slowly over an inverted
teaspoon (rounded side up) into a glass. Start with the heaviest liqueur
first. Pour slowly. The rounded surface of the spoon will spread each liqueur
over the one beneath without mixing them. You can accomplish the trick
using a glass rod. Pour slowly down the rod.
Flaming
The secret
of setting brandy (or other high-alcohol spirits) aflame is first to warm
it and its glass until almost hot. You can warm a glass by holding it by
its stem above the flame or electric coil on your stove until the glass
feels warm. (Avoid touching the glass to the flame or coil; that could
char or crack the glass.)
Next,
heat some brandy in a saucepan above the flame (or in a cooking pan). When
the brandy is hot, ignite it with amatch. If it's hot enough, it will ignite
instantly. Pour the flaming liquid carefully into the other brandy you
want flamed. If all the liquid is warm enough, it will ignite.
When
Using Eggs
Eggs go
into the shaker before the liquor (so that you can make sure the egg is
fresh). To seperate yolk from white, crack the egg in half on the edge
of a glass. Pour the egg yolk from on half-shell to the other, back and
forth, until the white runs down into the glass below and only the yolk
is left in the shell.
Used cracked
ice to blend egg with other ingredients you need to chill.
Fruits
And Juices
Whenever
possible, use only fresh fruit. Wash the outside peel before using. Fruit
can be cut in wedges or in slices. If slices are used, they should be cut
about one-quarter-inch thick and slit toward the center to fix slice on
the rim of the glass. Make sure a garnishes are fresh and cold.
When mixing
drinks containing fruit juices, always pour the liquor last. Squeeze and
strain fruit juices just beforeusing to ensure freshness and good taste.
Avoid artificial, concentrated substitutes.
When recipes
call for a twist of lemon peel, rub a narrow strip of peel around the rim
of the glass to deposit the oil on it. Then twist the peel so that the
oil (usually one small drop) will drop into the drink. Then drop in the
peel. The lemon oil gives added character to the cocktail, which many prefer.
