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Bar Essentials
Ok, we could get all hoity-toity on y’all but we are going to break this down to
the simplest way possible. There are so many different kinds of glasses out there
with every name that you could ever imagine. To keep y’all in the clear we’ve broken
it down to keep it simple—you know us at gayfood, simply entertaining.
The Small Glass – This can be referred to as the
old fashioned glass or the rocks glass. Heavy bottomed glasses are ideal. Nothing
like the sound of those rocks jingling around while you are holding a glass that
feels really substantial. Anyway, keep your small glasses to the 6 – 8 ounce size.
This way it is small enough that a neat (no rocks, or ice) scotch or whiskey won’t
get lost and if you want to add a few cubes, you are good to go.
The Tall Glass – This is also known as “the highball”
or “Collins glass”. This glass should be 10 – 12 ounces and narrow. The narrow-ness
will help preserve the carbonation that a highball cocktail often yields. But, let’s
not get too straight and narrow, because it has to be wide enough to accommodate
a stack of cubes.
The Stem Glass – The classic martini or cocktail
glass. This is to be used only for drinks served without ice, hence the stem. They
have the stem because that is where you are suppose to hold these glasses. If you
hold them by the top, where the boozy drink is, the heat from your hand will transfer
through the glass into the liquid of the drink.. So, hang on to that stem, hot stuff.
The Muddler – this is an ESSENTIAL. Hence, it is
on the GAYFOOD bar essentials list. Muddling is the best way to incorporate all
of the various essences and oils of cocktail ingredients. If a recipe calls for
lemon juice, try it with lemon juice alone. Then, add the fruit to a shaker and
muddle it. You will be amazed at how much more flavor is expressed by muddling.
So, if you don’t already have one, get one. Now.
Muddler Advice: The flat end of the muddler is what
gets the job done, the rounded end it the handle. You want to bruise the fruit and
accompaniments, not kill them. Gently press down firmly. When you properly muddle,
the ingredients should still be recognizable, not smashed to a bloody pulp. Take
it easy man.
The Cocktail Shaker – There are so many variations
on this. You can do whatever you want. The simpler the better. Stainless is what
we recommend. A stainless vessel and a stainless top. Steer clear of the kitschy
and cute shakers with rubber gaskets and hoop-la. And, don’t worry about a removable
top with a built in strainer. The best way to go is using a proper spring style
strainer. Next. . . .
The Strainer – Use this to get the drinks out of
your shaker, crisp and clean. A spring style shaker that is just a wee bit larger
than the strainer opening is best. You should have to give the strainer a little
push to fit it into the shaker. This will ensure that you are getting only the essentials
(and not the garbage) into your drink.
Serious Boozer?? Check out these great tools that
are a must for the serious cocktail-er
The Mexican Citrus Juicer – Making margaritas?? Lemon
drops?? French 75’s?? This tool will get you there. . . .FASTER. Cut your lemon
or lime in half, place it cut side down in the concave opening and squeeze you way
to freedom.
The Twist – This is an easy way to make a cocktail
into a FABULOUS cocktail. Add a twist of citrus fruit. A nice lime twist for a margarita.
A lemon twist for that cosmo. An orange twist on that Mimosa. ABSOLUTELY fabulous!!
This is a simple tool. You might need to go to a restraunt supply store to get one.
But, you’ll be glad that you did.
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