(Part 2) Top products from r/Mixology

I posted this in another thread so sorry its just a copy paste, but still relevent. Cocktail books generally have more than just recipes, theres a mind set and a philosophy behind making great cocktails and its all in how you treat your tools and ingredients.


Death and Co makes amazing books to teach and inspire how to make great unique cocktails. The modern classics covers the fundamentals of bar tools and all the philosophy, plus theres a bunch of neat recipes. They also have a codex thats super interesting in that they simplify and break down the origins of most cocktails. Everything is a riff on a classic, in one way or another.

Another one I like is from Smugglers Cove in San Fransisco (i think?) This book touches more into tiki and tropical cocktails, but its a lot of fun and there are plenty of great cocktails without super esoteric ingredients.

On the opposite end of the relax tiki book is this book from Grant Achatz, 3 Michelin starred chef of Alinea in Chicago (hence the pricy book). He also owns bars in Chicago and New York, and have some of the most exceptional drinks I've ever had. He's big on molecular gastronomy, wether its juice filled caviar balls, dry ice used to chill your drink tableside (with lots of smoke) or this tableside infusion. A lot of it is super over the top and not necessary, but for presentations sake its incredible. really innovative and inspiring


cheers

Get a good shaker. By good, I mostly mean will not leak and will last Here is the link to the one I have - I have used it more days than not for the last 3 years, it is still going strong.

http://www.amazon.com/Metrokane-Bullet-Cocktail-Shaker-oz/dp/B00007B99J/ref=sr_1_29?s=kitchen&ie=UTF8&qid=1427767505&sr=1-29

Also, get some glasses - I love the 'Dizzy' glasses from Crate and Barrel. They are $2 or $2.5 a glass depending on sales and the look and feel great. They are sturdy enough you aren't always worried about breaking them, and cheap enough that you won't mind if you do.
http://www.crateandbarrel.com/dizzy-double-old-fashioned-glass/s293431

I would also prioritize always having a couple of fresh lemons or limes in the fridge, and fresh ice. That alone is a huge step towards good cocktails.

I was in your exact shoes a few year ago, and while I wouldn't claim to be a 'mixologist' or anything overly fancy, I have a great home bar well stocked for entertaining, or just choosing what of my favorite drinks to enjoy after dinner. I would say that you have the right idea which is to get the things that you know you will be using and slowly expand as you see fit. Feel free to PM me if you have questions, and have a happy birthday!

Just speaking in totally basic, broad strokes:

Your typical cocktail will have a spirit, a sweet component, and a bitter/sour component to balance the sweet. The sour is usually citrus/acid in most cocktails, so we’ll nix that here (though as a substitution, maybe try to make a few shrubs and see if your friend is into the vinegar thing?) Bitters and Amaros are the obvious go-to from there, usually in stirred, more booze-forward cocktails, so I would go with that.

What you’re describing above when you mention milk and the like is called a ‘lengthener;’ these include low acid juices (OJ, Grapefruit) etc. and other low intensity liquids. They can add flavor/texture/volume to a drink, but IMO and to my taste usually aren’t enough to balance it much. For example, I don’t find the Brown Derby cocktail to be in balance (at least not iterations of it like this one). I find it too sweet, and I think it needs the addition of just a little bit of lemon/lime to keep the honey in check. The grapefruit, at least in low quantity, just doesn’t have enough acid on its own to balance the honey.

If you really wanna get into the workings of making your own cocktails using a ‘Mr. Potato Head’ approach with these components, I’d highly recommend picking up a copy of ‘The Imbible’ by Micah Lemon. He bases the structure of tons of drinks off of two examples (the Manhattan and the Daiquiri) and breaks it down in very easy terms for the reader. It’s also a very respectable guide to start learning technique and basics from; I would’ve loved to have that when I was starting out, it would’ve given me a huge leg up.

Maybe look at getting a book like
this. the cocktails listed below would be great starts but having a book and a couple of choices of booze helps to try stuff out. Go for Iced Drinks over shooters. You can find an app for your phone that will also help you make drinks. It is a lot of fun to grab a bottle of vodka, rum, and whiskey and start finding drinks you like. This will cover some of the basic families of drinks and as you determine your tastes you can go down those rabbit holes. Happy Birthday to one lucky guy.

So I'd like to plug David Wondrich's Punch as good place to start if you want to do something creative that really involves the craft of punchmaking, which, at least according to Wondrich, is antithetical to how we make cocktails. If you just want a great recipe, I have to recommend his iced tea rum punch, it's in the book and also outlined in this promo article. It's quite tasty, easy to modify (Bourbon works great) and very easy to scale. Try it out on a weekend and then repeat the recipe for the wedding at a grander scale. Be warned though, it's easy to drink and includes a fair punch of caffeine. I've had a rough night or two due to this one.

Here are a few must haves-

• A good shaker (I like this one.)
  
• Lots of ice. Plan a day ahead. Nothing will kill your mixing session like running out if ice.
  
• Fresh lemons and limes. No exceptions. Ever.
  
• A good jigger. You can't eyeball everything. Some recipes call for as little as 1/4 oz.
  
• Some simple syrup. You can make it in your microwave. Heat equal parts sugar and water to a simmer. When the mix turns clear, your good to go. Cool it in the fridge, stick it in a bottle and serve.
  
• Good, fresh vermouth. If your vermouth has been out on a shelf for a year, pitch it. Go buy fresh bottles and store them in the fridge.
  
• Cointreau. Don't skimp on this one. Shitty triple sec makes shitty cocktails. This is crucial for Sidecars, Margaritas, and countless other classics.
  
  The two books should help you get started:
  
  
• Vintage Spirits and Forgotten Cocktails
  
• The Fine Art of Mixing Drinks
  
  Bang for your buck bottles:
  
  
• Cruzan Estate Light Rum
  
• Appleton Estates Gold Jamaican Rum
  
• Myers Dark Jamaican Rum
  
• Beefeater Gin
  
• Old Grandad Bourbon
  
• Elijah Craig 12 year Bourbon
  
• Famous Grouse Blended Scotch
  
• Sauza Hornitos Tequila
  
• Lairds Applejack (Apple Brandy- substitute for Calvados)
  
• Boyd and Blair Vodka (about $30 bucks a bottle, but its the best vodka on earth.)
  
  One Recipe for you to try:
  
  The Scofflaw
  
  
• 1 1/2 oz Rye or Bourbon
  
• 1 oz dry vermouth
  
• 3/4 oz fresh lemon juice
  
• 3/4 oz real pomegranate grenadine. (DO NOT USE ROSE'S!!!)
  
  Shake over ice and strain. Garnish with lemon peel.

http://12bottlebar.com/

Go to that site, which is sadly no longer active, but the back log is great. Find recipes that basically use the stuff you have, and start working your way through it. Read the articles.

Or, they have a book, which is worth buying.

You will likely not be needing that blender, at least not very often. I find most blended drinks are more work than what they're worth on a small scale.

Otherwise, you just need a shaker and a pint glass for stirred drinks. You also might want to purchase a Hawthorne Strainer, a jigger, and possibly a mesh strainer.

I could list out 50 drinks that basically just use the spirits you have plus some juices/sugar, but I'd just be listing the stuff that's on 12 Bottle Bars site.

I won't do a ton, but here's an example of one rabbit hole: First, make a Gimlet, if you like it, then try a Fitzgerald, if you like it, then make a Bee's Knees. If you like that, then make a Gold Rush...

You get the idea.

These have been the best thing I've found. They take a bit of work to get a lot made, but they are clear and they keep shape well.

The one thing I suggest is to fill them most of the way then get them to the freezer and top them off using a funnel once you get them in. Otherwise you have to be perfectly still to move them and that never happens.

Sphere:https://www.amazon.com/gp/product/B01N7QZG0K/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Cube: https://www.amazon.com/gp/product/B01N215Q1Q/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

A few questions:

Where are you buying limes? If there's a Mexican grocery in you area, try there. In my town, limes are WAY cheaper at the Mexican grocery than they are at the Kroger.

What are you juicing them with? A hand juicer will do all right but a juice press like this one will get you more juice per lime and faster processing for batches of them.

As for whether bartenders juice limes all day, the answer is no--we do a whole bunch all at once at the very beginning of the shift. I do about four pounds at my bar on weekend days.

It is absolutely worth having fresh citrus juice to make drinks. If you go to bottled stuff the quality dropoff is pretty steep.

Not sure there's different kind and not really sure of what you mean by jello :) But something like that : https://www.amazon.com/Agar-Powder-4-oz/dp/B00015UC48

Edit: Use very little as too much will give you a jelly like result

The 2018 Edition of Gary Regan's The Joy of Mixology, Jeff Morgenthaler's The Bar Book and Jim Meehan's Meehan's Bartender Manual are where are I would send you, in that order. Though, Amazon has the e-book edition of Jeff's book for $2.99 right now.

Liquid Intelligence by Dave Arnold is a great book about the art and science behind mixing cocktails.

https://www.amazon.com/Liquid-Intelligence-Science-Perfect-Cocktail/dp/0393089037

You've probably seen or heard of all of these before, but these are my latest purchases, ready to be right at home in the new home bar I'm building...

Death & Co. - modern classic cocktails

The Dead Rabbit drinks manual

The Craft of the cocktail

The flavour bible

Imbibe!