complimentarycocktails-blog

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A funny little thing I found while browsing 

And that’s Too Many Spirits! Red-Nosed Rein-Beer

Did I forget anything…?

oh, the BONUS!

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Best long lasting (shelf life after opening) brand of syrups?

http://cocktailandmixeddrinkrecipes.blogspot.com/2020/12/best-long-lasting-shelf-life-after.html

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Here are some useful quick recipes for a few cocktails I haven't yet covered. 

If you would like to see some more of these easy guides let me know.

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Strawberry Daiquiri

The strawberry daiquiri may not be the most suitable cocktail for these cold winter nights but I digress, I feel you can enjoy a strawberry daiquiri anytime of the year. Remember however you will need a blender to make this drink

Ingredients

50mls White rum

25mls Strawberry liquor

25mls Lime juice

25mls Grenadine syrup

50mls Strawberry puree

Method

Add all ingredients a blender and add…

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Rasberry Sherbert 

A very underground cocktail not known by many which I decided I should share here on Tumblr. What should be a very heavy and tarty drink ends up being light and sweet but not too sweet.

Ingredients

50ml Lime Vodka

25ml Blood orange Cointreau

Shot of Raspberry puree

25mls lime juice

25mls simple syrup

Dash of prosecco

6 mint leaves

Method

Add all ingredients bar prosecco into your cocktail shaker

Vigorously shake for 15 seconds. 

Double strain into a martini glass (Be patient with the double strain it may take time due to the mint leaved in the shaker)

Top with a dash of prosecco

Garnish with some mint and raspberries

Enjoy

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Types of whiskey

Around the world their are many different styles of whiskey and different characteristics that set them apart. I will be looking at what I consider the main types of whiskey today.

1: Irish whiskey: Made in Ireland it is made from a mash of malt and can only be distilled using water and caramel colouring. It must be distilled in wooden casks for 3 years and 1 day and is generally a very smooth type of whiskey.

2: Scotch: Made in Scotland, scotch must be distilled in oak barrels for 3 years and 1 day and all bottles must state the age of the youngest whiskey used in a cask. A great digestif. 

3: Bourbon: Made in America bourbon includes Tennessee whiskey. Bourbon must be made from at least 51% corn and aged in new oak barrels. There is no minimum time that bourbon must be aged but it does have to be over 40% abv. 

4: Rye Whiskey: This must be made from at least 51% rye and aged for a minimum of 2 years. Bar this rye shares the same distilling process as bourbon but the overall product is slightly spicier.  

5: Blended whiskey: Blended whiskey is as the name suggests, a mixture of different types of whiskey as well as colourings, grains and flavours. A cheaper style of whiskey commonly used in cocktails. 

6: Single malt:  Single malt whiskey needs to be made from one batch of scotch at a single distillery. Additionally, it must be aged for three years in oak before being bottled. The term “single malt” comes from the ingredients, as the main ingredient is malted barley.

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The above linked video shows you how to properly shake a cocktail and pour it incorporating double straining which i mentioned in a previous post, check this video out. 

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Irish Coffee 

One of Irelands most iconic drinks and perfect for these cold winter months. An extremely simple drink to make at home so here's a recipe for you all.

Ingredients 

Whipping cream

150mls fresh brewed coffee

50mls Irish whiskey

1 tsp Brown sugar

Method

Whip cream until slightly thick

Pour coffee into mug or heatproof glass.

Add whiskey and sugar.

Stir until sugar is dissolved

Float the cream over the top (Tip: Use a spoon to help float the cream)

Enjoy. 

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Pornstar Martini

Originally named the maverick martini but the name changed to help evoke the stylish and confident drink. Nowadays it is enjoyed by many people every day at bars all over the world. It is probably my second most made cocktail of all time.

Ingredients

50mls vanilla vodka

25mls Passionfruit liqour

50mls passionfruit puree

Prosecco (To top)

(Optional 25mls pineapple juice)

Method

Chill a…

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Aperitif v Digestif

An aperitif is an alcoholic beverage usually served before a meal to help stimulate the appetite. It is generally a dry drink such as vermouth, champagne or dry white wine. Aperitifs have been popular since the late 19th century and the word means “to open”. 

Digestifs on the other hand are served after a meal and as the name suggests aid in digestion. These are usually served neat and include  brandy, sweet sherry, fortified wines, tequila and black russians. 

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Shaken vs Stirred

In reference to my previous quote post, cocktails can either be shaken or stirred generally. We use different methods for different cocktails. We shake cocktails to help obtain a more ice cold temperature for the drink. We generally shake drinks that contain dairy, citrus juices  and egg white so that all the ingredients properly mix together and the drink reaches a good level of dilution, for example a whiskey sour.  In contrast we stir cocktails that contain clear spirits such as bourbon in an old fashioned. By stirring we minimise the dilution and this allows better concentration on the spirits in the drink. Now you know the difference on why some drinks are shaken and some are stirred. 

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Shaken not stirred

James Bond

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Cocktail strainers are one of the most important pieces of bar equipment.

With any cocktail not built in the glass you need to strain your drink. This prevents the ice from the shaker falling into the glass and diluting the drink. However even with a regular strainer which you can see on the top image some small ice shards may still end up in your drink so we use our main strainer to strain into a fine strainer which you can see in the second image. This fine strainer catches the smaller bits of ice so your drink is served as it should be. 

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Today I will be showing you the different types of cocktail shakers. There are 3 primary cocktail shakers used worldwide. The one at the very top of your screen is a French shaker or partisan shaker, this style of shaker can be defined by it’s two pieces which slot into each other. It is considered easier to open than most shakers.  The next shaker in the middle is a Boston shaker. The Boston shaker also has 2 separate pieces however they do not slot into each other as easy as a French.  This is due to each tin having a large volume so multiple of the same cocktail can be made in these shakers at once. It is by far the most popular cocktail shaker worldwide. The final shaker which is on the second image is a cobbler shaker. It has 3 pieces and a built in strainer as you can see. These are the most common shakers for home bars as you do not need to purchase a separate strainer. 

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Today I would like to talk about aprons. Many bartenders and mixologists around the world like to wear an apron behind the bar and in some places it is a part of the uniform. Now we wear these aprons firstly for the obvious reason of keeping our shirts clean. There is nothing worse than a cocktail spilling onto your brand new white shirt, I cant tell you how many shirts I have had to throw out for this reason. Another extremely handy reason we wear aprons is due to the large pockets they come with. We can fit recipe sheets, pens, bar blades and many other items in a convenient location. 

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Eggnog

Eggnog is one of the most iconic Christmas drinks that almost everyone knows of whether or not they have ever tried it. Today I will be showing you an extremely delicious recipe.

Ingredients

6 medium free-range eggs (preferably organic and as fresh as possible), separated

150g golden caster sugar

500ml whole milk

400ml double cream

350ml  rum, bourbon or a mixture of the two, depending on your…

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Cuba Libre

A simple yet quite magnificent cocktail that takes no time at all to make. As the story goes, in the year 1900, a captain in the U.S. Army stationed in Havana during the Spanish-American War poured Coca-Cola and a squeeze of lime into his Bacardi and toasted his Cuban comrades by calling out in the bar, “Por Cuba Libre!” (“To a free Cuba!”). And just like that, a legend was born.

Ingredients

50m…