Techniques, equipment and ingredients used in preparing and serving mixed alcoholic drinks, as well as non-alcoholic substitutes ("mocktails").

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1answer
609 views

Sugar/salt frosted around the top of a cup/mug

Recently I managed to accidentally get a bunch of raw sugar crystals stuck to the rim of a mug of tea. Drinking the tea over the sugar, being able to balance out the tartness and the sweetness as I ...
2
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2answers
98 views

Ingredients for Cocktails

I've recently taken an interest in mixing cocktails - I've never done it before or anything similar and I have a question about sourcing ingredients. I want to try making lots of different cocktails, ...
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2answers
699 views

Why was my Last Word cocktail red?

Last night I ordered a Last Word cocktail, which I've had a few times before. When it came, the waiter told me that the bartender had never made one before. It was red. It was very red. It was ...
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1answer
70 views

Will storing a mix of vermouths alter their taste?

The recipe I have for a manhattan cocktail calls for 2.5:.5:.5 Bourbon:dry vermouth:red vermouth. Will mixing the dry and red vermouth together and storing before making the cocktails adversely ...
6
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1answer
528 views

How can I thicken margaritas?

I've been making margaritas and I've found that, unlike fancy bar/restaraunt bought margaritas, my margaritas come out more like a liquid drink with shaved ice sitting in it than a mixture. I have a ...
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2answers
340 views

What's the difference between Santa Cruz Rum and Jamaican Rum?

Reading through a book of cocktail recipes from the late 1800s, I notice some recipes call specifically for Santa Cruz rum and some call for Jamaican rum. Is this a mere place of origin reference, or ...
32
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1answer
1k views

What does “do.” mean in old recipes?

I'm reading through a book of cocktails from 1865 and I often seen the measurement for a given ingredient listed as "do.". What does this mean? Examples: 40 1/2 ounces of roast and ground cocoa. ...
2
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2answers
202 views

What kind of glass is this?

I would like to sell a pair of stemmed glasses, but do not know what to call them. They are quite large (7.5" tall, and the bowl is 5.75" wide) and say "0.5 deru" on them, but have no other makers ...
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2answers
787 views

Balance overly sweet liqueurs

When dealing with particularly sweet liqueurs, in particular Midori (a very sweet melon flavored liqueur), I tend to find their sugary nature overpowering the rest of the drink. What is the best way ...
3
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2answers
952 views

Carbonated drinks in cocktail shakers?

I have a particular drink that is one of my favorites that I like to make at home. It's sort of an Old Fashioned, made with Jameson, Bitters, Cocktail Cherries (plus a little bit of the syrup), and ...
4
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2answers
508 views

How can I make mocktails that actually taste like non-fruity cocktails? [closed]

My partner is a teetotaler and I have oral allergy syndrome, which means I am allergic to almost all raw fruit juices. We want to try making some mocktails that we can both drink that actually ...
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1answer
70 views

How can I tweak this (US) Southern themed cocktail? [closed]

It periodically falls to me to produce thematically-sound cocktails for wife's Book Club meetings. Tomorrow, we are serving the Southern Discomfort (for 'Gone Girl'): 2 oz blood orange juice 1 oz ...
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1answer
6k views

How to determine the alcohol content of a mixed-drink?

Title says it all: How do I determine the alcohol content of a mixed-drink (Cocktail, Longdrink)? Note - I know the alcohol content of all ingredients.
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3answers
2k views

Bar ware - What kind of glass is this?

I'm trying to purchase some of these cocktail/martini glasses, but I can not find a name for them. If you search martini, you get a traditional martini glass (straight sides). If you search for a ...
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4answers
4k views

Keeping crushed ice from melting, without it joining back together

You've got a cocktail party and need a supply of crushed ice through the night without having to continually bring out the blender. Leave it out and it melts quickly. Put it in the freezer and it ...
8
votes
2answers
171 views

How can I smoothly sugar the rim?

Sometimes I end up with a nice even coating of sugar on my lemon drop's rim (it's served in a martini glass). But most of the time the sugar is clumpy and uneven. What can I do to encourage a nice ...
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votes
3answers
331 views

Is “angostura” (as in bitters) a flavor?

I'm confused by drink recipes calling for "Angosutra bitters". Is "angostura" (as in bitters) a specific flavor combination? Or is "Angosutra" a specific brand or manufacturer (like "Tylenol" is ...
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8answers
34k views

Is there any difference between cheap and expensive vodka?

Vodka is supposed to be odorless and flavorless (with the exception of flavored vodkas). So if I switch to a dirt-cheap vodka, can I save some money? Is there any difference between cheap and ...
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1answer
634 views

What is the purpose of bitters in cocktails?

What is the purpose of small amounts of bitters in cocktails? For example, 1/32nd tsp angostura bitters in a Manhattan? Do they provide any function other than flavor, such as binding, texture, or ...
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2answers
8k views

Does gin “bruise”?

Inspired by a question about shaking vs stirring--part of what is unusual about Mr. Bond's request is that a martini is typically stirred rather than shaken; the normal reason given is that one stirs ...
21
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1answer
4k views

Shaken, not stirred…but why?

Most people are probably familiar with line from James Bond, "Vodka Martini, shaken not stirred." What I have never figured out is "why would it make a difference?" I have tried making martinis both ...
6
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3answers
2k views

How can I infuse alcohol with 'fragile' herbs?

I would like to infuse alcohol (gin specifically) with basil, but basil is quite a fragile plant and doesn't seem to react well to sitting in booze for a few days. I tried muddling basil and putting ...
4
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2answers
259 views

How to choose appropriate drinkware for cocktails?

How do I choose the appropriate drinkware for cocktails? Is there really a difference between something served in a highball or shaker glass, and something served in a hurricane or Martini glass? ...
4
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2answers
400 views

Whiskey and Water

In his answer http://cooking.stackexchange.com/a/24354/6279 @user5561 indirectly makes the claim that it is 'preferable' to mix whiskey with water from the same source as the distillery. So the ...
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1answer
447 views

Where to rent vacuum chamber?

I am testing out ideas for edible fruit cocktails that I would like to serve as an opener at a dinner party. So far, my tests have been successful, but it occurred to me that vacuum sealing, or ...
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3answers
2k views

Vermouth for use in Drinks - can I freeze it?

I have a well stocked bar at home so from time to time I mix some drinks. Many popular drinks list Vermouth (e.g. Noilly Prat) as an ingredient. Basically, Vermouth can be compared to a special kind ...
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2answers
2k views

Pre-mixing liquor — any downsides?

I love Long Islands. In fact, all I make are Long Islands. Yet every time I make one, I have to independently mix the four liquors I use: Vodka, Tequila, Gin, and Rum. (plus I add lemon juice and ...
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3answers
1k views

Is there any trick to make a palindrome-cocktail?

I'm trying to make a palindrome cocktail: made by building the components, like for example the classic B52; and also having the same ingredients going from top to bottom as it has going from bottom ...
5
votes
1answer
328 views

How to make a “Winter queen” cocktail?

A few days ago, I had a cocktail called "Winter queen". It may have been a specialty of the place where I had it, I couldn't find any recipe for it when I searched for it. The menu listed it as "a hot ...
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3answers
1k views

Why is Ice Cream used in Hot Buttered Rum?

I'm looking at recipes for Hot Buttered Rum, as I have plenty of rum and it's cold out. Several of the recipes call for vanilla ice cream. Is that traditional? What is it for? Wouldn't it just cool ...
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5answers
7k views

Why do you put celery in a bloody mary?

Why do you put celery in a bloody mary? Is there a chemical reason for this or is it done just for garnish?
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1answer
1k views

Making culinary foams for cocktails

I would like to make a foam using a cordial, lime juice and egg whites. SHould I add lecithin and what would the portions be? Also what would the effect be if I used 1 charge each of NO2 & CO2? ...
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5answers
12k views

How can I prevent simple syrup from crystallizing?

When I store it in the refrigerator, my simple syrup always seems to crystallize. How can I prevent this? How long should I expect simple syrup to keep?
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1answer
8k views

How can I know when a thick simple syrup is done cooking?

When making a thick simple syrup (1 part water, 1 part white sugar), how can I know when I've cooked the sugar for long enough? Is it possible to overcook this?
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votes
5answers
12k views

What is the most effective way to extract mint flavor for a Mojito?

How can one prepare mint for a Mojito a way that will optimally extract its flavor? Are there any other factors that are important while making the drink?
6
votes
2answers
941 views

How can this “Bloody Brain” cocktail be made without alcohol?

I found this recipe for a Halloween cocktail known as a "Bloody brain", here's a link, and I was wondering how I would go about making a non-alcoholic version. The recipe involves strings of Bailey's ...
7
votes
6answers
3k views

How can I improve the 2:1:1 margarita recipe?

I bought my wife that Margaritaville Frozen Concoction Maker, and it is awesome. We make a lot of margaritas, but always with pre-made mixes. I tried one recipe to make one from scratch, and it was ...
7
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3answers
25k views

I have difficulty finding “ANGOSTURA” bitters, is there any substitute?

My preferred pre-dinner drink is the Manathan, but I have difficulties finding ANGOSTURA bitters. Is there anything else that I could use instead of it?
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5answers
10k views

Shaking cocktails without bar equipment

Is it possible to make shaken cocktails without bar equipment handy? How do you improvise when a cocktail shaker or strainer isn't available?
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2answers
10k views

Does grenadine need to be refrigerated?

I've been looking for a bottle of Rose's Grenadine for quite a while without luck, so when I saw a big ol' liter of Llord's at the liquor store, I grabbed it. I'm not sure I want to allocate that much ...
15
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5answers
15k views

What's the proper way to muddle mint for a julep or mojito?

Not a huge fan of the mojito, but my wife loves 'em. A good julep is another matter... But mine have a bad tendency to end up with lots of little mint pieces that get stuck in my teeth. So what's the ...
6
votes
3answers
1k views

Jello Shots Techniques: Alcohol Concentration

When making jello shots, what proportions do you typically use? For hard liquor like Gin, Tequila or Vodka, I've been using 1 part hot water to dissolve the jello and then 1 part cold spirits. Some ...
12
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3answers
1k views

What is a proper Manhattan?

I've ordered these a few times, and had wildly varying results - hardly surprising, given the general lack of training among bartenders around these parts, but confusing none the less! So now I'm ...