Techniques, equipment and ingredients used in preparing and serving mixed alcoholic drinks, as well as non-alcoholic substitutes ("mocktails").
21
votes
1answer
1k 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 ...
16
votes
3answers
663 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 ...
15
votes
5answers
5k 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 ...
12
votes
3answers
805 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 ...
11
votes
5answers
3k 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?
8
votes
2answers
2k 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?
7
votes
6answers
875 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
votes
3answers
10k 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?
7
votes
1answer
117 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 ...
6
votes
3answers
652 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 ...
6
votes
3answers
619 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 ...
6
votes
2answers
618 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 ...
6
votes
2answers
727 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 ...
5
votes
1answer
2k 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?
5
votes
2answers
438 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 ...
5
votes
3answers
6k 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?
5
votes
1answer
262 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 ...
4
votes
3answers
847 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 ...
4
votes
3answers
6k 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 ...
4
votes
4answers
1k 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 ...
4
votes
5answers
5k 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?
4
votes
2answers
288 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 ...
4
votes
2answers
173 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?
...
3
votes
2answers
4k 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 ...
3
votes
2answers
1k 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 ...
3
votes
3answers
532 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 ...
3
votes
1answer
97 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 ...
3
votes
2answers
182 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 ...
2
votes
1answer
831 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.
2
votes
1answer
687 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?
...
1
vote
2answers
111 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 ...
1
vote
1answer
260 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 ...
1
vote
1answer
55 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 ...
-1
votes
3answers
277 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 ...
-1
votes
1answer
262 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 ...
