¡@
I love drinking cocktails with my friends at bars. It was the greatest thing to learn bartending at school and had the chance to learn mixing drinks. This is a page to share some of the cocktail recipes that I know and basic knowledge of preparing cocktails.
¡@
How To Prepare Classic Cocktails
Preparation and Style While Serving Cocktails Constitutes a Great Ceremony.
MEASURE
Shaken drinks should be built in the glass section of the Boston Shaker set without ice. This allows you to eyeball the amounts of each ingredient while pouring into the mixing glass. After you've got the right proportions, add ice and shake. For beginners, it is better to measure.
SHAKING
Place the metal part of the shaker over the glass part containing the ingredients. Turn shaker set over so glass is now on top. Hit the bottom of the glass with the heel of your hand a couple of times to create a seal, cupping one hand over the bottom of the glass portion and one hand over the bottom of the metal half. Shake vigorously, always keeping the glass part on top.
STIRRING
Traditionally, Martinis and Manhattans are stirred, but many bartenders still shake these old classics. Unfortunately, vigorous shaking adds air bubbles to the drink and changes the texture of the liquid on your tongue. When preparing Martinis and Manhattans, the heavy, silkier texture achieved by graceful stirring is preferable to a frothy, aerated texture.
STRAINING
Use the Hawthorne with the metal part to strain Sours, Collins, etc. Use the Julep strainer with the glass part to strain straight up Martinis, Manhattans, and other stirred drinks. Straining with style and flourish is an art form to be mastered by anyone passionate about making great cocktails.
FLAMING THE OIL
The oil present in the skin of lemons and oranges creates a festive pyrotechnical display for your guests. To flame the oil, hold a lit match in one hand, the twist in the other. Hold the twist by the sides between the thumb and fore-finger, skin-side down. Don't squeeze, or you'll lose all the oil before you flame. Face the skin side of the twist down into the drink about four inches above. Hold match between drink and the twist, closer to the twist and snap twist sharply, propelling the oil through the lit match and onto the surface of the drink.
GARNISH
Orange and lemon twists are a dramatic conclusion to the preparation of drinks. Use large, fresh, firm, thick skinned lemons or navel oranges and cut them with a small, non-serrated knife. You'll find many more tips in the Martini Handbook that comes with your Martini Kit.
¡@
Here's the list of all the cocktail recipes according to the alphabetical order which I've learnt from Les Roches or collected from different bartenders in the world.
¡@
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
¡@
If you can't find your favorite cocktail or you've invented a new drink, e-mail me and let me know.
