Reddit Reddit reviews Cocktail Techniques

We found 4 Reddit comments about Cocktail Techniques. Here are the top ones, ranked by their Reddit score.

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Cocktail Techniques
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4 Reddit comments about Cocktail Techniques:

u/motodoto · 8 pointsr/cocktails

Midori is good for drinks where you want to add a little color. Check out Kazuo Uyeda's book Cocktail Techniques. He has an awesome color technique in which he uses Blue Curacao and Midori frequently in amounts like 1 tsp per drink for instance.

My guilty pleasure is long islands, and the tokyo tea is nice and refreshing.

http://www.amazon.com/Cocktail-Techniques-Kazuo-Uyeda/dp/1603112146

u/ems88 · 2 pointsr/cocktails

Came here to recommend Bar Tender; Kazuo Ueda's Cocktail Techniques is indispensable.

u/josephtkach · 2 pointsr/cocktails

I don't think you're going to find too many classic cocktails that call for acid phosphate. It was used in soda fountains much more than in bartending. The classic phosphate recipe I know is the Angostura Phosphate, but other than that, I think you're just going to have to experiment.

Personally I like to use it to balance stirred drinks that would otherwise be too sweet. Many classic duo cocktails, for example

  • the Stinger (brandy and creme de menthe)
  • the Alaska (gin and yellow chartreuse)
  • the Rusty Nail (Scotch and Drambuie)
  • the Japanese (Brandy and Orgeat)

    are too sweet if you mix them according to the original recipe. This has lead some bartenders such as Kazuo Uyeda to increase the proportion of base to liqueur, or Erik Ellestad to modify the drink by adding dry sherry.

    This works well, but I think another great alternative is to add acid phosphate to the recipe to balance out the sweetness of the liqueur. The result is that the interesting flavors in the liqueur can be strongly expressed without becoming cloying and without clouding the drink such as by adding citrus.

    Note that all of the above are stirred, and acid phosphate is clear and has approximately the same viscosity as water. That's why it's a great addition to your stirred cocktails; it doesn't change the style or composition of the drink while allowing you to balance an otherwise much sweeter recipe.
u/ThePaternalDrunk · 1 pointr/cocktails

I think Kazuo Uyeda came up with the technique. He explains it in his book, "Cocktail Technique".

Here's a short clip of him demonstrating.