#introduction to cocktails

[harrystylescocktailhour]

The beginners guide to cocktails

Hello everyone!

Thanks for following along, and welcome to the Harry Styles Cocktail Hour. I’ve been mulling over this concept for over 2 years now, and now that it’s finally come to fruition (thanks quarantine) I really wanted to sit down and do this properly.

This isn’t going to be some hardcore cocktailing. I don’t expect you to have super expensive bar tools (heck, I don’t even have super expensive bar tools), and I don’t want you to go out and do the first bartending course you can find (although they are knowledgeable and sure if in your free time you want to do it, you can!!! New skills ftw!), but there will be things that I will try to explain in better detail for those of you who are fairly new to making fancy-ish cocktails.

Still with me? Let’s get to it!

I was about 20 when I really got into nice cocktails. There’s something kind of magical about concocting your own brews and mixes, finding flavours that pair well together, etc. It wasn’t until later on in life when I was a bartender that I really got into it, and was able to bring some ideas to life.

And of course, there is the added benefit of being able to taste your masterpieces when you’re done. It’s a good bonus.

Now: don’t be disheartened if you muck something up. Even the best bartenders can slip. I will do my best to keep instructions and terminology as simple as possible, but if ever you need clarification, I’ll be here for you!

In terms of what I do believe you should have if you plan on following- I have a simple list:

shot glass: generally they come in 1 oz or 2 oz. There are varying types, glass or metal doesn’t matter, but I use a Jigger that has a 1 oz shot on one end and a 2 oz shot on the other. Amazon has a set for under $10 if you’re interested!

shaker: this doesn’t need to be a fancy one (though if you want to buy yourself an actual cocktail shaker - most kitchen stores carry different versions, but a metal one will always work better than a plastic one) - and I actually use a mason jar these days to shake up my cocktails. Anything that’s durable and has a tight sealing lid will do.

bar spoon/muddler: ideally yes, this is a tool that I will use a lot when I make cocktails, and if you can find a bar spoon that has a muddler attached, then you’re golden. However, if you’re not wanting to purchase anything: a wooden spoon with a long handle will also do the trick.

strainer: If you decide to buy a shaker, many already come with a strainer. This isn’t an absolute must, but as you go along it’s always a nice piece to have, especially when a recipe calls to strain the liquid.

Again: there are tons of bar products out there, but these are the four that I think are the most important for what we’re trying to achieve!

In terms of glassware: I am not really fussy. A cocktail still tastes great whether its in a rocks glass or a highball or out of a plastic cup. As you go on, and you decide that making nice drinks is something you’re interested in, then sure- invest in nice glassware, but it isn’t a necessary step right now. I will use terminology when it comes to glasses that will sound weird but I promise it isn’t a big deal if you don’t have the right glass.

Alcohol. Ok so.

I’m on the older side of the fandom, and have had my fair share of cocktails and drinks. My palate when I was 20 is vastly different to what it is now. I do favour nicer, higher end or ‘craft’ liquors over the cheaper mass produced stuff, because when it comes down to it: the craft brands have a better flavour (less like rubbing alcohol or turpentine) and most of the time they’re local and I support that. I will suggest brands that I think are good for each cocktail- but that doesn’t mean you have to run out and get it - cocktailing can be expensive - but I do suggest you have 5 in your arsenal:

vodka - a no-brainer.I would stay away from Smirnoff or Absolut, but if its what you have that is totally okay. I favour Tito’s when I work with cocktails.

rum - a dark one if you can - I find it more flavourful than a white rum, but again: if it’s what you have we can work with it. I’d stick to a Caribbean or Jamaican made rum. (Rum isn’t always my jam but I am happy to make suggestions if need be!!)

whiskey/bourbon - there are so many varients out there, and it can be overwhelming, and not every place has the same thing. (which is frustrating when you’re trying to run a cocktail blog, truly!) Currently I have a bottle of Ezra Brooks bourbon whiskey (not super expensive) and a bottle of Bulleit bourbon (a little more on the expensive side) on my shelf.

gin - again, not my favourite liquor when it’s on its own , but for cocktail purposes it’s so, so good. I use a local gin from Ontario called Dillon’s (and they make a whole bunch of amazing different spirits, so if you’re from ON, check them out), but the only advice I can give you is to stay away from the super pine-y gins. If you can get craft, amazing - but if you go with Beefeater or Tanqueray that’s okay too.

tequila - I won’t budge generally on tequila: you need a good one if you’re going to make cocktails. I’m using Casamigos blanco at the moment, but there are plenty of tequilas out there (that aren’t Souza or Jose Cuervo) that will work. Try to stay to the ‘blanco’ side, though!

And there will be times I ask for additional liquors, such as Aperol (a bitter appertif) or St Germain (an elderflower liqueur) but don’t feel the need to buy them right away. They can get fairly expensive and I will try to always find substitutes when I can. I want everyone to be able to try these cocktails, and I will do my best to curate and adapt them the best I can. 

Simple syrup. Ah yes, my baby.

For those who don’t know, a simple syrup is an equal mix of sugar and hot water, simmered down until all the sugar is dissolved - making a sweet syrup for cocktails, and much easier to use than sugar alone (though sometimes I’ll use sugar alone, it’ll depend on the drink!!). I will use different variations of simple syrup in my cocktails, but the basic recipe is this:

1 cup white sugar

1 cup water

add ingredients to a saucepan and stir over medium heat until sugar has dissolved. Lower heat and let sit for 5 minutes before taking pan off the heat. Cool completely before use.

Simple syrup can last for up to a month in the fridge! I talk a lot about infusing the simple syrup - and basically you’re adding a flavouring agent to the syrup while it’s simmering. Kind of like steeping tea. The longer you steep a flavour into your syrup, the stronger it will be.

Bitters

I will talk about bitters a lot. It is an aromatic made of herbs and spices and sometimes liquor and adds a certain depth and flavour to cocktails.  I make my own (because I am a nerd) but if you don’t feel like being that extra, Angostura bitters is usually the one to use, as every bar everywhere has been using it for centuries. There are different flavours, too, but the one with the yellow cap (the traditional bitters) is the one to get.

I think that’s it for now: hopefully I’ve not lost any of you yet! The askbox is open, so please feel free to drop a line and I will do my best to answer. And if there’s certain techniques or things you want to see, I am happy to get some feedback as well!

Again, thanks for following along- I can’t wait to go on this journey with all of you. And if you’re not yet: I’m on instagram, too!

xo