(Part 3) Top products from r/cocktails

Results

Original

This is the recipe that I am most familiar with, it was originally found in a notebook of Dick Santiago, one of Don’s bartenders. I first found this recipe in the PDT book and have made it many times. I’ve always enjoyed this cocktail, although I have some variations of my own. The original Zombie is a must try for everyone, even if Tiki drinks are not your thing. This version starts out with mint and lime on the nose, obviously coming from the garnish of mint. At first sip, sweet rummy goodness, the Puerto Rican rum and Jamaican rum marry here and bring each other’s best features forward. What’s great about this version is that, unlike some of the recipes we will look at, there is not a lot of fruit juices, which really allows the rum to come forward and be enhanced by all the other syrups and spices. More drinks need Don’s Mix, there is lots of grapefruit flavor here, more so than the lime. I used 2 day old grapefruit juice. The book Craft Cocktails at Home by Kevin Liu, suggests this as optimal for best flavor. With the stronger grapefruit flavor, the Don’s Mix might benefit from a 1.5:1 ratio of grapefruit to cinnamon syrup. Whether or not this truly is the original Zombie, we may never know, however it is safe to say, this is definitely the Zombie for todays cocktailian palate.

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Simplified

A great Zombie, though Berry wasn’t kidding when he called it simplified. Two juices, two rums, and syrup; pretty simple…for a Zombie. The nose is very similar to the Original, with just a little more citrus. The cinnamon syrup and Angostura help bring the complexity to this cocktail, and the citrus juices are more prominent here than the Original. This version is not too sweet, too sour, or too boozey. This a great all around Tiki drink and alternative to the Original Zombie if you want a lower poof drink. The Jamaican rum really comes through here, the 151 amber rum doesn’t offer much flavor, and without the Puerto Rican rum the Jamaican shines through. Jamaican rum is not my favorite type of rum, but it works so well here in this Zombie, you can tell it is really the cornerstone of the Original Zombie. I would however choose an Original Zombie over a Simplified Zombie if I had all the ingredients, just for the additional complexity and rum blend. But I would mix up a Simplified first if I were missing the other ingredients over some of the other recipes.

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Mid-Century

This recipe came from Louis Spievak’s 1950 book, Barbecue Chef, in which Don Beach provided the recipe. Beachbum Berry notes that since this Zombie differs so much from other recipes, he speculates that Don used this to trick his competitors, and give Spievak’s readers a more simplified recipe that would be easier for them to make. This Zombie is best for the summer months and its a whole different cocktail compared to the previous two. I made my own pineapple juice and passion fruit syrup for this. I have never had passion fruit syrup before, and I honestly did not really like the flavor by itself. However when you build this Tiki drink, all the different fruit and citrus juices come together really well, and blend into a great summer cocktail. The nose is all citrus and sweet, with mint from the garnish coming up first. As you sip the Mid-Century Zombie, it’s sweet and sour, all the juice and syrups make for an extremely easy sipper. I might scale down the 1 oz of passion fruit syrup to ½ oz to make the drink a little less sweet. The rum? It’s in there somewhere, but you cannot really tell, which is a feat of its own considering 1/3rd of the rum is 151 proof. The blend of light, gold, and Demerara rum all seem to lose some of their distinct flavor in the midst of all the juices, and that is either good or bad depending on your own preference. This one is ideal if you’re spending a day at the beach or by the pool, no place too fancy, and just want a cool refreshing Zombie.

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South Seas

Firstly, this drink put me off when I read Italian vermouth in the recipe. Secondly, the only open sweet vermouth I have is Carpano Antica, which seemed like a waste. However, it only calls for ½ oz and I really liked the subtle complexity it added to the drink, and I mean subtle, I might kick it up to ¾ oz to bring it forward in the drink. In this Zombie the orange and pineapple are king, the rum comes through second. On the nose, as with all 151 floats, is alcohol; second comes the pineapple and orange only showing up at the end. This is a good cocktail, just not up to some of the other Zombie recipes. I really think this cocktail could benefit from the addition of a complex syrup, like Demerara syrup or Falernum syrup, with this I would put it up against almost all other Zombie recipes. Beachbum Berry’s Remixed notes that Don’s Hawaiian rival, Spence Weaver, created this Zombie for his Polynesian themed restaurant South Seas. In this drink we can see where Spence got his inspiration, yet he always seemed to live in the shadow of the Beachcomber. I think he was a skilled bartender, but not as in love with Tiki as Don.

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Tonga Room

I really didn’t have much for notes on this one, it comes from the Tonga Room at the Fairmont Hotel in San Francisco. Ok, ok, I seriously failed on the garnish on this one, but I used all my pineapple for the pineapple juice, and forgot to set some aside for garnish. The Tonga Room Zombie is sweet and sour, the pineapple and lime come through strong on the nose and with each sip. For a Zombie, there is not a whole lot of alcohol in this one. The second one I made I added a dash of Angostura (and forgot to photograph), which really helps this one come alive. This is a great example of what bitters can add to a drink.

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Aku-Aku

This recipe comes from an ex-employee of Aku-Aku, from the late Stardust Hotel in Las Vegas. The Stardust hired Don the Beachcomber to create their cocktail menu in 1959, which is why this recipe is so similar to the Original Zombie. The Absinthe, Grenadine, Falernum, and Curacao are to be combined beforehand, this was to create Zombie Mix and help speed up creation of the drink. Besides the Zombie Mix and dash of Angostura, all other ingredients are ¾ oz.The Aku-Aku Zombie is very similar to the original recipe, just with different proportions and the addition of Orange Liqueur. If you enjoyed the Original Zombie, but want something that is sweeter and less strong than this is your Zombie. The nose is mint first, then cinnamon second, which continues as you drink. The cinnamon is definitely more prominent here, and I cannot help but think it overpowers some of the nuances of the rums. The Cointreau helps sweetens up the drink but I found that the orange flavor is lost. As with the original the Absinthe, Falernum, and Grenadine add a distinct sticky spiciness that is quite enjoyable here as with the Original Zombie.

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Modern

This is one of the many variations of the modern – pre-cocktail renaissance- Zombie that you can find at most beach bars. Most recipes I found are very similar to this, they might add some orange juice or papaya juice, and might not have the Jamaican rum. What is surprising about this recipe is the lack of sugar as there is no syrup, instead all the sugar comes from the juice. I think some Demerara syrup would help sweeten this cocktail up nicely, with the raw sugar adding an additional flavor. Another aspect of this drink that I noticed is how bright yellow the cocktail is compared to the other Zombies (the Tonga Room is the exception), which come in more around an orangish red color. I decided to use Bacardi 151 since many of the modern Zombie recipes I found online called for it or amber 151 rum. I’d love to try this again with Lemon Hart, since I find that Bacardi 151 adds nothing more than alcohol to a drink. I found the nose of the drink to have strong pineapple and alcohol aroma. This drink is very pineapple forward, which mixes unbelievably well with the apricot brandy! Perhaps finding another drink with pineapple juice and apricot brandy would be worthwhile; it’s a delicious combination. I dashed some Angostura on top just for good measure, and enjoyed the addition.

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Okole Maluna! (The Hawaiian word for cheers)

Wow, that was a lot of rum! I hope you enjoyed this weeks NCotW post, I certainly enjoyed learning a little bit about one of the pioneers of Tiki drinks, Don Beach, and trying all these different variations of the Zombie, although it put quite a hurt on my rum collection. I hope you’ll give at least one of these recipes a try, if not multiple. It was enjoyable to go through and taste how the recipe has changed over time from our “original” recipe to the “modern” version any beach front cabana bar would mix up for you. Again, a lot of this information and recipes come from Beachbum Berry’s Remixed. It’s a great book, if you don’t have it, buy it, but it’ll only hurt your rum reserves. Please feel free to post any Zombie recipes you guys know, or any other information that I left out. I don’t have a copy of the Bum’s Sippin’ Safari, but it’s suppose to go into detail on how he reverse engineered some of his Zombie recipes. So if you have a copy I would love to know the story. Special thanks to /u/hebug for letting me do a guest post, and my wife for putting up with Zombie-fied me for many weekends.


I’ll leave you guys with a thought from Trader Vic on the Zombie.
"Why people drink them I don't know.... Personally, I think it's too damn strong, but people seem to like it that way"

It depends on your juicing volume. We use a Sunkist J1 Commercial Electric Juicer but we juice a lot; 4 bars, dining room, 3 meals/day in a hotel. The Breville CPXL is an alternative for 1/3rd the cost; though I don't have any first-hand knowledge as to longevity. If you're squeezing grapefruits and oranges, you'll want a manual press at the very least. The Hamilton Beach 932 is the industry standard but other much less expensive options exist. The 932 is faster and easier to use but may wear out faster due to its gearsets, requiring replacement parts. Considering the minimal cost, it is imperative that you keep a hand press or two around in case your primary juicer commits harakiri. Norpro and Amco both make excellent units. For less than the cost of the Norpro, you can get both Amco's orange and lemon/lime presses.

We juice daily. We also have a centrifugal juicer for pineapple and other harder fruits/vegetables. We mix 1 part fresh pineapple juice with 3 parts canned, unsweetened, not-from-concentrate pineapple juice. Except for the fancy bars primarily, few have switched to fresh pineapple juice. The good canned stuff is generally perfectly fine.

~Good luck!

I have, but do not. It tastes fine, I just don't use it in enough things to bother keeping it around. Also keep in mind that it imparts a bit more sweetness, and you may have to adjust your recipe accordingly (but you'll probably end up adjusting sweetness to taste anyway, so, whatever).

For my money, I prefer to just use a rich simple syrup, which I find to be much more versatile, particularly in a home bar.

My go to is a rich Demerara syrup, which is just:

• 2 parts demerara sugar (like this or this, but you can sub turbinado sugar, like Sugar In The Raw to similar effect)
  
• 1 part water
  
  Combine in a pot, and heat while stirring until sugar is fully dissolved. Allow to cool, then transfer to a container (I use cheap squeeze bottles) and store in the fridge. It should keep for weeks as-is, longer if you add ~an oz of a neutral grain spirit (vodka, everclear, etc.) to the syrup.
  
  My exact recipe is 1.5 cup (dry measuring cups) demerara sugar, 3/4 cup (wet measuring cup) water. Instead of heating it, I also generally just throw it in my Vitamix on full bore for like a minute and it's done. It's marginally quicker, those measurements fill my squeeze bottles most of the way full, and the end result is the same as heating/stirring.
  
  Demerara syrup is, as far as I'm concerned, also the secret ingredient to a good old fashioned, and is what I reach for first whenever a cocktail calls for sugar/simple syrup*.
  
  ^*except ^for ^those ^cocktails ^which ^require ^sugar/simple ^where ^the ^drink ^is ^supposed ^to ^end ^up ^colorful ^or ^clear, ^in ^which ^case ^I'd ^switch ^to ^a ^simple ^syrup ^made ^with ^white ^sugar, ^purely ^for ^presentation's ^sake.

I'll just go ahead and list a few of the things I use on a regular basis.

Koriko shakers are awesome. They look cool and function amazingly. Good investments. End of story.
http://www.cocktailkingdom.com/Koriko-set-of-2-Weighted-Tins-large-and-sma-p/sha_korikoxxxx_0028_set.htm

I prefer using a julep strainer over a hawthorne strainer, it works fine for me when I'm not muddling things into the drink I don't want served.
http://amzn.com/B001VZAMPQ
http://amzn.com/B000H7VF64

Get speed pourers. Even if you don't plan on free-pouring, they're nice to have a more standardized pouring speed so you can pour out of an entirely full bottle without worrying about spilling too much.
http://amzn.com/B002J8RRAM

A cheap bar spoon is an awful experience. A decent bar spoon is fine. An overpriced barspoon is (generally) just overpriced metal. However, the Tanqueray spoons and the Standard Spoon on kickstarter are actually pretty nice quality stuff. But that said, almost everyone I've met likes the regular old bar spoon.
http://amzn.com/B000VQOP5O
https://www.kickstarter.com/projects/workofmyhands/standard-spoon-for-craft-cocktails

Have a jigger on hand, even if you free pour. Just for when you have nicer ingredients and want to try out a drink with them and would rather have the proportions right than have to revive the drink.
http://amzn.com/B00080B07Y

I make a lot of bitters myself or super small batch infusions, so having a set of mason jars on hand has been extremely helpful.

I use cheapo squirt bottles ( http://amzn.com/B007OM9W2E ) to store simple syrup or other infused simple syrup.

If you get super into infusions and stuff like that, I've heard a lot of good things about the iSi system; I have a friend with one, he absolutely loves his. I have to admit, it takes a lot of work and patience out of infusion. As well as whipped cream, or carbonating things, or what have you... now I might want to get one.

These two items are somewhat paired (at least for me) -- a water filter and an ice tray. For ice, I'm talking like the Tovolo King Size ice trays. Water filter -- doesn't matter, as long as it filters from what I can tell.
http://amzn.com/B00395FHRO

Something that's nice to have on hand so you can double-strain is a fine-mesh strainer. Can be harder to find on the cheap though, I ended up breaking down and going to a Bed Bath & Beyond for mine since everything on Amazon was fairly expensive the thrift shops near me didn't have one.

Get nice glassware. I remember when I was younger and someone demonstrated the importance of having nice glass when tasting wine. The same thing applies. This isn't exactly bar-tools, but it's critical to your cocktail experience. Drinking out of cheap glasses, or the wrong glasses, will really hurt the presentation and your perception of the cocktail. In essence, t's important to take pride in both how you make the cocktail and how you serve the cocktail.

That's all I got for now.

My all time favorite is the Bechtholdt Old Fashioned.

• 3 Dashes Angostura Bitters
  
• 3 Dashes Orange Bitters (I prefer Reagans’)
  
• Sugar Cube, muddled
  
• 2oz Whiskey of choice
  
• Build in glass, add a big rock and stir till chilled
  
• Garnish with an Orange Twist (or lemon if using a rye whiskey) and a maraschino cherry
  
  I’ve tried this recipe with a LOT of different whiskeys. They’ve all been amazing, and they all really have brought out the unique profiles in whatever whiskey I used. I can’t recommend it enough and it’s sure to impress.
  
  Some additional advice on presentation and finish if you’re trying to impress:
  
• Use a high quality cherry, like Luxardo.
  
• Use high quality ice, a single big clear rock. There are lots of ways to make them at home using directional freezing
  
• Use the right glassware, any high quality lowball glass. You can often find gorgeous vintage glassware at antique or thrift shops.
  
  The Old Fashioned is one of the oldest cocktails and is steeped in history and tradition. The little details can really enhance the experience of drinking one.

This would be much easier if you explain the motivation. It doesn't sound like you're looking for a cocktail, it sounds like you're look for a diet supplement because you or someone you know is suffering from an iron deficiency. To be honest, calling this a "cocktail challenge" kind of annoys me.

It would be much better to say, Hello, I am trying to meet an iron deficiency (and maybe other things?) in my diet by consuming blackstrap molasses and prune juice. Could you suggest a way to make this into a tasty drink? I am a vegan and I would like to be able to consume this with or without alcohol.

Anyway, sorry for the lecture. Here's how to do it.

You already know exactly what you want in the drink, more or less, so all we really need are some methods and proportions.


First, make spiced blackstrap molasses syrup. On the stovetop, combine
2 cups of blackstrap molasses
2 cups water
2 cinnamon sticks
2 star anise pods
5-8 cloves
5-8 allspice berries
Bring to a simmer on the stovetop, and then allow the mixture to rest until it comes to room temperature. Strain out the spices. The syrup will keep for at least one week, probably two.


I personally find prune juice to be digusting, especially in the volume that you would have to drink it to do you any good, but let's just assume for a moment that it isn't gross. I call this drink Michel Lotito, after the man who ate an entire airplane. (Plenty of iron in that!)


Michel Lotito
2 oz dark rum OR 2 oz strongly-brewed black tea.
2 oz Prune Juice
1 oz spiced blackstrap syrup
1 oz lemon juice
Shake all over ice and strain into a tumbler filled with ice.

Note: To be honest I'm not sure how sweet prune juice is, because I can't stand the stuff, but if it's as sweet as I fear, you might want to bump up the lemon to 2 oz.

I'm not sure how familiar you are with mixological technique, but I'm going to assume that you're not. I hope that doesn't come off as patronizing. Here are a couple of tips:

1. Always use freshly squeezed lemon juice. Anything else is utter garbage.
   
2. For rum, I suggest a brand such as: Mount Gay, Appleton 12, Pusser's, or Plantation Reserve
   
3. Consider running your drink through a fine-mesh strainer when you pour into the glass.
   
   Good luck!
   
   

I'd avoid adding the flesh of the citrus fruits entirely, and only use the zests. If you've got a microplane, zest away.

Otherwise, i'd recommend you buy a Kuhn Rikon Vegetable Peeler and use that to peel your fruit. They are carbon steel blades that are set pretty close together so they take a nice, thin, peel. They also need to be hand washed and dried to prevent rust on the blades.

But they're the best peelers ever. You'll wonder how you ever lived without it.

The 3 piece shaker is more work to clean and has a smaller capacity than a 2 piece shaker. That hawthorne strainer looks useless. the spring on it is not nearly taught enough to filter out small pieces of ice or pulp. I don't use speed pourers at home and don't know why someone would want to.

Cocktail kingdom carries top of the line stuff. To start I'd get a 2 piece shaker from them, their hawthorne strainer, and then any julep and tea strainer will do. The oxo jigger is very nice for home users. I've also heard good things about "top shelf bar supply", and I believe their stuff is more affordable.

cocktail kingdom sells the best muddler, but you don't need that at the beginning.

You'll want a hand-held citrus juicer eventually. Something like this is the way to go, with as much metal as possible.

for garnishes you'll want a y-peeler, and for a y-peeler you want kuhn-rikon. 3 of those are still like 1/3 cheaper than brands that work way worse.

barspoons are nice but you can get by with a chopstick or just a regular old spoon.

continued

Homemade Soda by Andrew Schloss

Mix Shake Stir: Recipes from Danny Meyer's Acclaimed New York City Restaurants compiled by Danny Meyer

Jim Murray's Whisky Bible 2010 by Jim Murray

And a Bottle of Rum: A History of the New World in Ten Cocktails by Wayne Curtis

Trader Vic's Bartender's Guide, Revised by Victor "Trader Vic" Bergeron

Great Beer Guide: 500 Classic Brews by Michael Jackson

Old Mr. Boston DeLuxe Official Bartender's Guide 4th Edition

The Seasonal Cocktail Companion: 100 Recipes and Projects for Four Seasons of Drinking by Maggie Savarino

The Essential Cocktail: The Art of Mixing Perfect Drinks by Dale Degroff

Iconic Spirits: An Intoxicating History by Mark Spivak

Bottom Row:

The Wine Bible by Karen MacNeil

Absinthe, Sip of Seduction: A Contemporary Guide by Betina Wittels & Robert Hermesch

The Complete Bartender: Art of Mixing Plain and Fancy Drinks by Albert Barnes (Espresso Book Machine Reprint)

Michael Jackson's Beer Companion by Michael Jackson

The Drunken Botanist: The Plants that Create the World's Great Drinks by Amy Stewart

Food & Wine Cocktails 2013 edited by Jim Meehan

Food & Wine Cocktails 2012 edited by Jim Meehan

Food & Wine Cocktails 2011 edited by Jim Meehan

The Craft of the Cocktail: Everything You Need to Know to be a Master Bartender, with 500 Recipes by Dale DeGroff

Cocktail Techniques by Kazuo Uyeda

Shake, Stir, Pour: Fresh Homegrown Cocktails by Katie Loeb

Everyday Drinking: The Distilled Kingsley Amis by Kingsley Amis

Tequila: A Traditional Art of Mexico edited by Alberto Ruy Sanchez & Magarita de Orellana

The New York Times Book of Wine: More than 30 Years of Vintage Writing edited by Howard G. Goldberg (pre-release copy)

The Northern California Craft Beer Guide by Ken Weaver

A Field Guide to Hendrick's Gin

The Oxford Companion to Beer edited by Garrett Oliver

The Book of Gin: A Spirited World History from Alchemists' Stills and Colonial Outposts to Gin Palaces, Bathtub Gin, and Artisanal Cocktails by Richard Barnett (pre-release copy)

Modern American Drinks: How to Mix and Serve All Kinds of Cups, Cocktails, and Fancy Mixed Drinks by George J. Kappeler (Espresso Book Machine Printing)

Edible Cocktails: From Garden to Glass - Seasonal Cocktails with a Fresh Twist by Natalie Bovis

Straight Up or On the Rocks: The Story of the American Cocktail by William Grimes

Brewed Awakening: Behind the Beers and Brewers Leading the World's Craft Brewing Revolution by Joshua M. Bernstein

The Savoy Cocktail Book by Harry Craddock

Extreme Brewing: An Enthusiast's Guide to Brewing Craft Beer at Home by Sam Calagione

Wine for Dummies by Ed McCarthy & Mary Ewing-Mulligan

Radical Brewing: Recipes, Tales and World-Altering Meditations in a Glass by Randy Mosher

Not Pictured:

On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee

Craft Cocktails at Home: Offbeat Techniques, Contemporary Crowd-Pleasers, and Classics Hacked with Science by Kevin Liu

Beachbum Berry Remixed by Jeff Berry

How's Your Drink?: Cocktails, Culture, and the Art of Drinking Well by Eric Felten

Let me know if you have any questions about any of the books.

Luxardo Cherries - Anybody that hasn't had this cherry yet is usually amazed when they get it.

Apple Bitters - These are my favorite apple bitters, they can make any drink have a hint of homemade apple pie added to it.

On the cheap end I like the other suggestions here for Vermouths. On the cheap end Boissiere brand is really nice. Depends on your budget. On the high end the best Vermouth I've ever had is Atsby Armadillo Cake. Good luck finding it in person, shop online if you can't but there isn't much time left.

nah just get a small hand juicer for lemon and limes, like this electric citrus juicer. Then, use your fancy pulverizing juicer for Ginger for the best ginger syrup/moscow mules ever.

I have this https://www.amazon.com/BLACK-DECKER-Citrus-Juicer-CJ625/dp/B001EU9VSM/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1511926819&sr=1-7&keywords=citrus+juicer . It’s cheap and it’s great for home use. It works for everything from lime to grapefruit. I find lime juice is okay for a couple days in the fridge, and adding a bit of fresh squeezed to two day old will perk it up a bit.

Allow me to assist you in reducing your decision cycle... :-)

Manhattan

Pint Glass (mixing glass) filled with ice.

2 oz Rye or Bourbon (Too many good choices to make a recommendation.)

2 dashes Angostura bitters (There can be only one!)

1 oz Sweet Vermouth (I prefer Dolin...it is verrrry niiiice)

Luxardo Cherry garnish (Using anything else is a travesty)

Chilled Manhattan glass

​

Stirred over ice, strained into a chilled

Manhattan glass, garnished, and served

straight up. (aperitif)

Just so you know, the jar's are a major waste. If you care to spend a little more upfront, you can save massively on this six and a half pound tin. About $0.22 per cherry and lasts for quite awhile; I've had mine for just over two years and I think I'm half done.

The 12 pound tin scales as well; it maths out to just under $0.21 per cherry. Well, using whatever you did to get your number - I had to reverse engineer it.

Great to know! Hopefully those stick around

If not, you can get luxardo cherries in giant cans. https://www.amazon.com/dp/B002YY4OU2/ref=cm_sw_r_cp_api_C9FfAbSYHNWQ7

Don't do Manhattan, really well built ones are near impossible to come by and will lock up and leak all over the place. Simple Boston style two-tin is easiest. Doesn't really take long to get the hang of how to use them. These are the ones I use. Good quality tins are important for a good seal. She'll need a Hawthorne strainer. After that a few jiggers of different sizes so that she can measure all increments of 1/2 oz and you'll be set for most shaken drinks.

That's a good reply. I'd just add a recommendation for:

• shaker
  
• jigger
  
• and hawthorne
  
  (Just because it's one piece of information I searched in this sub, got a recommendation, and I'm very happy with the product.)

Do NOT get a cobbler. They are a pain to get apart and I haven't used one yet where the top part hasn't all but sealed shut completely. You want a metal on metal shaker. Steel has the best thermal properties and isn't ever going to break.

I personally would advise the following:

Shaker:
https://www.amazon.com/Stainless-Steel-Boston-Shaker-Professional/dp/B06Y2NN5N3/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1501019324&sr=1-5&keywords=boston+shaker

Spoon:
https://www.amazon.com/Hiware-Inches-Stainless-Pattern-Cocktail/dp/B00IRY8CJ2/ref=sr_1_1?ie=UTF8&qid=1501019552&sr=8-1-spons&keywords=bar+spoon&psc=1

Jigger
https://www.amazon.com/Vking-Japanese-Jigger-Stainless-Cocktail/dp/B0126GQ806/ref=sr_1_8?s=home-garden&ie=UTF8&qid=1501019600&sr=1-8&keywords=jigger

Strainer:
https://www.amazon.com/Winco-Stainless-Steel-4-Prong-Strainer/dp/B000H7VF64/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1501019642&sr=1-4&keywords=bar+strainer

Muddler (Edit): https://www.amazon.com/HIC-Muddler-FSC-Certified-Beechwood-8-75-Inches/dp/B00KLHNH34/ref=sr_1_14?s=home-garden&ie=UTF8&qid=1501019848&sr=1-14&keywords=muddler

Barmat (Edit, but HIGHLY recommended): https://www.amazon.com/BonBon-Professional-Bar-Service-Mat/dp/B06X93XN69/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1501019915&sr=1-4&keywords=bar+mat

Boulevardier

• 1 ½ ounces bourbon ( I used Jeffersons)
  
• ¾ ounce sweet vermouth (I used Antica Formula)
  
• ¾ ounce Campari
  
• 1 Maraschino Cherry
  
  Vieux Carre
  
  
• 1/2 teaspoon Benedictine
  
• 1 dash Peychaud’s Bitters
  
• 1 dash Angostura Bitters
  
• 3/4 ounce rye whiskey (I used Whistlepig Farmstock)
  
• 3/4 ounce cognac (I used Hennessy)
  
• 3/4 ounce sweet vermouth (I used Cochi)
  
• 1 Maraschino Cherry

I bought a Black & Decker electric citrus juicer—amazon link—4 years ago and I love it. I buy two large bags of limes at a time at Sams, come home and juice the whole lot. Then I freeze the juice in 1 cup snap-lid containers. I use an OXO salad dressing shaker—amazon link—to store the juice in the fridge. I just pull out a new cup upload to thaw when the level gets down to about 1/3.

It’s cheap, too. The B&D juicer is a duplicate of the Juiceman (or the other way around…), and it’s only about $18 on Amazon.

The Chef’n manual lemon juicer is $21.

I've been happy using this shaker from Amazon. It's a little more weighted compared to most other shakers out there

Piña Barware Stainless Steel Commercial Bar Boston Shaker Tin Set - 28oz. & 18oz. https://www.amazon.com/dp/B01HHMFQOI/ref=cm_sw_r_cp_apa_i_fbORDbPV9K6MB

Great list!

I'd just like to add a 2-oz measuring cup, since I tend to be more of a measurer than a speed-pourer, and this gives me more precision than a jigger.

Also, this is the fine-mesh strainer I use. (I swear I'm not an OXO salesman).

Unless you are looking to look fancy don't waste your money. Just go to amazon/walmart and find a shaker tin, all-in-one "jigger", and a pint glass from your local cabinet. That is really all you need to get started.

If you want to add on some stuff just to make life easier you can get a bar spoon, muddler, strainer, fine strainer (get rid of those ugly ice bits), and a citrus juicer.

Save your money for alcohol to make more drinks!

I use a commercial juicer for oranges and grapefruit (yup, we like juice in our home) and for mixology purposes, I use hand-juicers I purchased on amazon.

Like /u/noksagt, I prefer stainless steel options, but the ones that you see in most bars (green for lime, orange for orange and yellow for lemon) work well too, although, even though I'm not a professional bartender, the paint is already chipping off after a few months of light use.

You can get Angostura for ~$13 for a 4 ounce/118ml bottle – scale that up to standard 750ml size bottle and it's $81.90. Not too absurd considering it's very high quality, 89.4 proof, and is only used in dashes and drops.

Sure, some craft/artisanal/etc. bitters are going to be more expensive, but those are specialty products.

P.S. buy the bigger bottle of Ango and you're getting a much better deal – 4 cents/ml vs. 11 cents/ml.

http://www.amazon.co.uk/Boozehound-Trail-Obscure-Overrated-Spirits/dp/1580082882

This is my favourite cocktail read at the moment. Good background on lots of spirits and reasons for certain combinations. About 30 decent recipes in there too.

I don't have a fancy whipper, but I've used the "cold" setting on my Aeroccino to good effect.

So I just discovered that these guys make fantastic egg foam with little effort. The drink pictured is a cynar flip.

https://www.amazon.com/dp/B002YY4OU2/ref=cm_sw_r_cp_api_yYZNyb0SF23G0

I hadn't dreamed of a can this big until I saw this post. I placed my order a few hours ago.

We'll see how long they last in a household of two. Good thing there is some Manhattan season left! After that, Two Dots and a Dash!

The amount of labor the Sunkist J-1 has saved me has more than bought itself back. You can find refurbs for way less. I guess it just all depends on how much juice you are going through. 12-14ish liters on a weekend night here.

I have used this one in the past also.

They are both an investment but you can just knock juicing out in minutes. I'd rather have the invaluable time. Smarter not harder eh?

If I am at home I just use the classic "Mexican Elbow" and just do it. I also have an old vintage juice king manual juicer if I am doing larger or more than a few limes/lemons. No need for the whole big up and down thing at home. For a bar go commercial and electric. For home elbow grease.

For those who want a better link than OP provided.

It’s an OXO brand cocktail shaker: https://www.amazon.com/dp/B0001YH13E/ref=cm_sw_r_cp_awdb_t1_ADk2DbFFTRQBA

Reasonable priced and pours very nicely.

I will have to try that, thank you for the suggestion.

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The coupe is 8.6oz.

https://www.amazon.com/gp/product/B01AYNHIAW/ref=ppx_yo_dt_b_asin_title_o03_s01?ie=UTF8&psc=1

off the top of my head you should grab a swiss peeler http://www.amazon.com/Kuhn-Rikon-Original-Peeler-Yellow/dp/B001BCFTWU/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1452554448&sr=1-6&keywords=vegetable+peeler

And a Citrus squeezer
http://www.amazon.com/OXO-Good-Grips-Citrus-Squeezer/dp/B0002BFZ16/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1452554513&sr=1-1&keywords=oxo+citrus+squeezer

You can use a small cooler as well; I've been using a Coleman for a couple of years now for this sort of thing.

Yep, ordered through amazon here, different retailer, but the same glass.

I think I just used the first hit on amazon because they're not ostentatious and weren't obscenely expensive.

http://www.amazon.com/gp/aw/d/B000E8HVQ4/

Don't forget about Boozehound and Imbibe!

Here you go, only $12 https://www.amazon.com/Coleman-FlipLid-Cooler-Quart-Blue/dp/B000IBWI42/ref=sr_1_39?keywords=cooler&qid=1558714649&s=gateway&sr=8-39

i use these http://www.amazon.com/gp/product/B007OM9W2E/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1

The tiki drink bible aka Beachbum Berry Remixed: https://www.amazon.com/gp/aw/d/1593621396/ref=mp_s_a_1_1?qid=1465275504&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=beachbum+berry+remixed

https://www.amazon.ca/Angostura-Aromatic-Bitters-16oz-Pack/dp/B0037X4QDO/ref=sr_1_cc_5?s=aps&ie=UTF8&qid=1474234493&sr=1-5-catcorr&keywords=angostura+bitters


link to 16oz bottle for 100$

Amazon!

I used to hate my cobbler shaker. Then I got this one - http://www.amazon.com/OXO-1058018-SteeL-Cocktail-Shaker/dp/B0001YH13E/ref=sr_1_2?ie=UTF8&qid=1374680581&sr=8-2&keywords=oxo+shaker

I've never had any problems getting the parts to separate after shaking - it's super easy to open. However, some of the reviews complain of leaking. That hasn't been true for me.

I want to add the book Boozehound

There's a certain romantic quality to spirits and I think the most light is shed by reading this book.

I own both the other books (one of which was a textbook for class hell fucking yea)

OXO makes a really nice and reasonably priced cobbler style shaker that has double wall insulation similar to Yeti cups. During the summer/spring/fall I use my tins, but in winter I use my OXO. Its only downfall is that only the cup part is insulated.... the center part is not. The top cap (and jigger) however has their typical soft rubber coating. So, with minimal practice you can hold the shaker by the cup and the cap and avoid all contact with the cold part.

I bought mine at target, but this is the one:

https://www.amazon.com/OXO-1058018-SteeL-Cocktail-Shaker/dp/B0001YH13E/ref=asc_df_B0001YH13E/?tag=hyprod-20&linkCode=df0&hvadid=167123558869&hvpos=1o2&hvnetw=g&hvrand=4306501711445619484&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9022864&hvtargid=pla-272524682100&psc=1

I use these. They sell the sames ones at Crate and Barrel for the same price if you have as store local to you. They are very solidly build and there are no weld lines or crevices that are annoying to try and clean out.

EDIT: They hold about three large olives with room at the end. Or four with no room except the little ball.

Bar spoon

Tin

Hawthorne strainer

Jigger

This is a fairly cheap startup kit that will cover your bases.

Old Fashioneds are stirred in the rocks glass directly. Bitters, simple syrup, orange peel -> muddle -> add ice -> add whiskey -> stir til diluted properly.

Use a pint glass with the tin for shaken cocktails. You can also use a pint glass for stirred cocktails that are served up (Manhattan, Martini). Throw down on a Yarai mixing glass if you get really serious, they're awesome.

If you decide to get more serious tools, I've got a ton of stuff from Cocktail Kingdom - really high quality, sees 4 days a week of hard bar use and a bit of work at home, but not cheap. I'd start with their shaken kit, add a spoon and a muddler, and possibly a Yarai glass and fine mesh strainer. Their shipping is a little outrageous, so I usually pick up as much as I can at once to justify it.

I use one of these electric juicers if I need enough citrus juice for more than a few drinks. It has two different sized heads for large and small citrus, plus you can adjust how much pulp gets through. I've had no problems at all with it after about two years of use. Otherwise, I just use the basic hand juicer. I have two different sizes and have had no problems with any of the enamel chipping off.

As for pineapple, you'll need a serious electric juicer (one where you throw the fruit in the top) with a large pulp collector, or just use the small cans of unsweetened, non-from-concentrate juice.

Ah, gottcha! The ol' cheater tin.

Yeah the juicer is kinda pricey. They make cheaper variants: http://www.amazon.com/Amco-Enameled-Aluminum-Lemon-Squeezer/dp/B0002V23BG

This one is aluminum cast. Not as ergonomic and it hurts after juicing on a 10 hour shift. However, it certainly beats that plastic one you linked. To be honest, that plastic one is such a pain in the ass to use, you'll likely want to skip making citrus cocktails just because that thing sucks so bad! There is a special place in hell for that thing!

The cheaper one I listed is only $4.50 and comes with free shipping. You can't beat that!