If you are an old subscriber and not getting posts, please subscribe again. Email Address. Close Menu Home. The Books. Woe Is I. Swan Song. Read Chapter 1 of Swan Song. Origins of the Specious. Call it something else. Shame on me. Shaking incorporates air which dilutes the nose or aroma. But after one or two doubles who can tell? Botanicals separate gins from vodkas. Study the distillation process. This is not a myth. Live long and prosper… Fat Old Guy from Vegas, local Prior to stainless steel bar spoons were made from iron, steel or silver.
If not properly cleaned and dried rust would form on the iron or steel spoons. If the bartender stirred your Gin with a rusty spoon it would cause Gin to discolor and change the taste.
You can beat Gin with a hammer, if it is free of rust and it will not bruise it. When I was a lad in the 70s and started bartending, there was a grumpy old guy who came into the bar every day to sip on a Calvert and water, no ice, and smoke some Camels. The bar owner and senior bartenders told me to listen up if he ever gave any advice about the business, as the old guy had spent his work life in Manhattan, working at venues like 21 and the Algonquin.
Clever, fun, and ultimately the wrong idea. The old guy was right when he said that the Martini is a crafted recipe, and vermouth is an important ingredient. Use plenty of vermouth. Big woop. Stir it. And though I have been curmudgeonly proselytising for years— especially in the 90s— I do say that cocktails are good, and I am happy to make something that is enjoyed, and reordered especially no matter what is in it.
It IS a business, after all. Jeffrey, I really like this site — so much so, that from time to time I start reading it all over again from the beginning. That contradicts everything I ever learned about physics. Once you put ice in the shaker, the inside of the shaker will be colder than the outside.
Heat cannot be transferred from a cold place to a warm place at least not in such a simple setup , so there is no way the metal could conduct heat away from the cold cocktail inside the shaker to the warmer surroundings. It will always be the other way around. As to the lady with the aged cordials. Bottled alcohols will have an indefinite shelf life. Certainly, the Kahlua will be fine. Try shaking it to restore the cream to an emulsion. None of it can harm you. Processes which can affect flavor with shaking include: Induction of more dissolved gasses from the air into the mix.
Emulsion of the oils in the water. Send Email. Tales of the Cocktail Foundation. The world's premier series of cocktail festivals — highlighting what's now, next, and new in the drinks industry. Botanical Foraging Tips from the Masters. Different Takes on the Toddy. I have read and agree to the Privacy Policy. Share this Article Like this article? A martini is a cocktail made with gin , vermouth, and garnish, such as olive or lemon. Some prefer recipes with more flavor, like an apple martini or chocolate martini.
And, some prefer vodka over gin. In fact, a lot of people prefer vodka over gin. A drink served " neat " is a single, unmixed liquor served without being chilled and without any water, ice, or other mixer. Neat drinks are typically served in a rocks glass, shot glass, snifter, Glencairn glass, or copita.
Beer sommelier. From Wikipedia, the free encyclopedia. A beer sommelier, is a trained professional, working in the hospitality and alcoholic beverage industry, who specializes in the service and knowledge of beer. Most bartenders go by this general rule: Cocktails that have juice, dairy, or egg whites should be shaken. Shaking aerates these cocktails in a pleasing way, creating a nice frothy effect. It's almost like making a meringue.
In contrast, cocktails that only use spirits—such as martinis and Manhattans—should be stirred. You will also hear that shaking over-aerates the drink, that traditionally cocktails that are all spirit, as is the case with a Martini , should be stirred, while cocktails with a juice mixer should be shaken. What does bruising mean in bartending? Category: food and drink non alcoholic beverages.
A cocktail or martini is " bruised " when it's been over-shaken, adding slivers of ice and oxygen bubbles to the drink that give it a murky or cloudy appearance. Among pros, bruising cocktails is considered the mark of an amateur.
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