Mixology and Home Bartending for Beginners: Stocking Your Home Bar

Knowing what to stock your bar with is easily the most intimidating task when it comes to the home mixologist.  The easiest way to know what to stock and what to pass on is by buying spirits and liqueurs that you know are in some of your favorite drinks.  For example if you really like dry gin martinis all you  need is a good gin and a dry vermouth.  But if you want a more expansive bar to accommodate more of a variety of drinks here is a basic list of spirits and liqueurs (and fortified wines for those that want to get technical) that will help you achieve this.

Spirits
- Bourbon
- Blended Scotch
- Cognac or French Brandy

- Dark Rum

- Gin

- Reposado Tequila

- White Rum

Liqueurs & Fortified Wines
- Dry Vermouth
- Cointreau or Triple Sec
- Luxardo Maraschino Liqueur
- Sweet Vermouth


Just to note on some of the liquors above, I chose a reposado tequila because a blanco (or silver which is unaged)  is a bit to "fresh" or "green" tasting for certain cocktails.  Where as the aging of the reposado tends to have a more round and sweet flavor.  Don't mistake cherry brandy for a maraschino liqueur.  The Tripe sec should be atleast 35% abv and not overly sweet.  Also remember, vermouth is a wine and therefore should be treated like so.  Keep it in the fridge and if you have a vacuum sealer use it on your vermouths to keep it as fresh as possible.  Without a vacuum it should keep in the fridge for a couple month.  Also, putting it in a smaller bottle to reduce to ratio of air to vermouth with ensure it keeps for longer.  Lastly, stay away from bright fruity liquors, if you really want to add the flavor of watermelon, raspberry, apple etc. just wait till my next blog post on syrups and mixing where I will talk about making flavored syrups.

You'll find with these 11 bottles you can make nearly an endless list of drinks.  But, for those like me who are a bit OSD when it comes to their cocktails here is a more extensive list of additional products to keep in the cupboard.

Spirits
- Absinthe
- American Rye Whiskey
- Blanco Tequila
- Cachaca
- Calvados
- Canadian Whisky (I recommend Forty Creek or Alberta Premium)
- Irish Whiskey
- Overproof Rum
- Pisco
- Single Malt Scotch
- Spiced Rum (I recommend Sailor Jerry's or Cruzan #9)
- Vodka

Liqueurs & Fortified Wines
- Aperol
- Amaretto
- Benedictine (Not B&B)
- Campari
- Chartreuse (Green and/or Yellow)
- Creme de Violette
- Creme de Cacao
- Fernet Branca
- Galliano
- Lillet Blanc (Fortified wine so care for it like you would a vermouth)
- Pimm's No. 1
- Port (Fortified Wine)
- Sherry (Fortified Wine)
- Strega


So there you have it.  I'm sure I could make an even more extensive list but that would defeat the purpose of this blog post, which is to make buying liquor easy without being overwhelmed with decisions.  If you feel that I missed an obvious liquor just comment and I'll be sure to make the correction.  If you need more information on a specific spirit/liqueur or need help deciding between brands fell free to ask.  You'll find within the category of gin, bourbon etc. every brand has their own flavor profile some better then others.  The next blog post in this mini-series will talk about bitters, juice, syrups, ice and other mixes.  Also look forward to June's Classic Cocktail of The Month.

Mixology and Home Bartending for Beginners : Tools of The Trade

It's only been little over a year since I've really got in to the cocktail sense.  There was a point in time when I though mixing vodka, Hpnotiq, pineapple juice and lemon juice in a cocktail shaker was a great drink (at least I was double straining it).  Now all of my florescent colored liquors resided in the corner of my closet and rarely see a cocktail shaker.  But I can't assume that everyone that reads my blog is at the point in their love for mixology where bitters, home made syrups and fresh herbs are common ingredients in their cocktails.  So I'd like to begin a series of post for those that are just discovering a passion for cocktails.  A guide that will cover basic tools for your home bar, glassware, stocking your home bar, techniques for properly mixing drinks and other basic tips and topics for the beginner mixologist.

For this first post I'd like to talk about the tools and glassware you'll need for making great drinks.  I will break it into two sections, one for the bare minimum to have for your home bar and the other for those that are a bit more serious about their cocktails.  In which case there are a few more gadgets that will make this possible.

Essentials Tools
- Boston Shaker
- Hawthorn Strainer
- Bar Spoon
- Jigger
- Hand Juicer


Boston Shaker

28oz/15oz Boston Shaker

The boston shaker is a 2 piece shaker consisting of a large metal tin (usually 28 oz in volume) and a smaller glass piece (usually 15 oz in volume).  This is the most common shaker you'll see in most bars, where as in retail stores you will usually see the three piece shaker sets for sale.  The boston shakers has quite a few advantages to the three piece shaker.  For one, they are VERY cheap.  A boston shaker will set you back about $3 plus shipping through most online stores, where as 3 piece shakers are usually about $15 and up in store.  The boston shakers are also very easy to clean and easier to open then most three piece shakers, which can freeze together after shaking.  I once decided you bring my 3 piece shaker on vacation with me to avoid breaking any of my glasses.  Unfortunately it was nearly impossible to open most the time and when I didn't want it to open it blew apart spewing egg white, rum and juice across the kitchen. Another advantage is you can also opt for a small metal tin for a 2 piece metal shaker.   But don't think that all 3 piece shakers are bad though, but you will pay more for a good 3 piece shaker then you would with a reliable boston shaker.

Hawthorn Strainer

Two different Hawthorn Strainers (left is by Oxo)

The hawthorn strainer is the most common and versatile strainer to have for your home bar.  For the novice mixologist the hawthorn is the most essential strainer for the reason that it does the best job at straining out as much solids for a cocktail (Eg. ice chips, juice pulp etc.) with the use of only one strainer.  When straining be sure to press the spring of the strainer against the side of the glass so the spring and holes are lined up, this will allow for a minimum among of unwanted solids in your drink.  Another strainer you may be familiar with is the julep strainer.  Which is used to strain stirred drinks.  In my opinion the julep strainer is unnecessary since the hawthorn does a superior job at straining any cocktail.


Bar Spoon

Bar Spoon

A bar spoon is simply a long slender spoon with a twist in the handle to enable the smoothest stir possible.  The back of the bar spoon can also second as a muddler for muddling fruit and herbs for drinks like the Mint Julep.

Standard Two Measurement Jiggers

Jigger

Multiple Measurement Jiggers

A jigger is a small receptacle for measuring liquids.  You can either use multiple jiggers for various amounts or one jigger with multiply increments of measurements.  Both having their advantages.  Jiggers that require you to fill to the top to equal the desired pour have a tendency to be more accurate where as a jigger with multiply increments demand a very steady hand so that the liquid is level with measurement on the jigger (a tilted hand will make for a inaccurate pour).  With practice this will become less of a problem.  I do now prefer using jiggers with several measurements due to the fact that I don't have to use various tools for one drink, which means the drink is made faster and less mess to clean up in the end.

Hand Juicer

The hand juicer will make your life so much easier when preparing cocktails.  Fresh juice is always best (more about juice in a later post, for now trust me on this) and having a hand juice will allow you to get the most out of your citrus fruit without much work.

Hand Citrus Juicer

Addition Tools

- Fine Strainer

- Potato Peeler

- Channel Knife

- Muddler

- Olive Oil Mister

Fine Strainer

 If I were to add one more tool to my "Essential" list it would be the fine strainer.  The fine strainer or tea strainer as you may know it as eliminates virtually all ice chips, fruit pulp, etc. from your cocktail to make for a smoother textured drink.  Simply hold the fine strainer over top of your glass while pouring your cocktail through the mesh to catch all unwanted solids for entering your drink.  

Potato Peeler

The potato peeler is used for creating a fat zest with minimal pith from your citrus fruit.  A citrus zest can be creating with a knife but the potato peeler makes it easier and safer.  

Channel Knife

The channel knife is used to create long ribbon type zests for cocktails, which is nearly impossible to create with out this tool. 

Muddler

A muddler is the cocktail equivalent to a pestle (Mortar and Pestle). It is used to crush fruit that need a bit extra elbow grease that cannot be achieved with the back of your bar spoon.  Some may be wondering why the muddler is not on my essentials list, simply because other items around the kitchen can be substituted.  I for example used an ice cream scoop for making caipirinhas for months before purchasing a muddler and it worked fine.  More on the muddler when we talk mojitos in a up coming post.

Olive Oil Mister

The olive oil mister may seem like a strange one for cocktails but some drinks that call for a "rinse" of say, absinthe (I'll talk about rinsing a cocktail glass in a later blog post) the olive oil mister make it faster with less waste of the spirit you are using to rinse your glass with.

From Left to Right: Fine Strainer, Potato Peeler, Channel Knife, Muddler, Olive Oil Mister

Glassware

When it comes to what glassware you should have at home, there is no need to have a vast variety of  glasses.  A cocktail / martini, old-fashioned / rocks,  collins / highball and a champagne flute is all you need to serve just about any drink.

So there you have it, the tools and glasses to getting to started with making drinks, except for you don't have any booze yet...Well that will be solved in my next blog post.  I've go over the essentials you'll need to stock your home bar with as well as liquor to stay away from.  Thanks for reading and comments are always appreciated.   

Mixology Monday: Flores de Mayo

After missing the deadlines for the last two Mixology Monday's I finally get to participate In my first one!  This months theme is floral cocktails.  With spring in full swing everywhere in the northern hemisphere but here in Victoria British Columbia it's time to celebrate some of the wonderful floral ingredients that we are able to use in cocktails.  This months MxMo is hosted by Dave at The Barman Cometh.

"The challenge is to feature a cocktail that highlights a floral flavor profile or includes a floral derived ingredient, whether home-made or off the shelf.  With the ever expanding catalogue of spirits (and the kitchen labs of home enthusiasts), there’s a whole host of directions for you to choose from – elderflower liqueur, creme de violette, chamomile infused gin, hibiscus grenadine, rosewater, lavender syrup – or to create."
- Mixology Monday

I thought it would be too predictable to reach for a bottle of gin for this cocktail so I used what is promising to be my favorite spirit for this coming summer, Cachaca.  More importantly Sagatiba Pura Cachaca.  Sagatiba Pura is one of two cachacas (excluding private stores) available in British Columbia.  Although I have only tried Sagatiba, to put it nicely I haven't heard great things about the other numerically named cachaca.  Both Sagatiba Pura and it's aged counterpart Velha have wonderful vegetal or "green" characteristics in their taste and smell, which is perfect for the cocktail I wished to portray.

Greenhouse Fizz
- 1.5 oz Sagatiba Pura Cachaca
- 0.5 oz St. Germain Elderflower Liqueur
- 0.5 oz lime juice
- 0.25 oz Orange Tea Syrup*
- 1 inch of Fresh Cucumber
- Soda Water

- Add cucumber to bottom of mixing glass and muddle
- Add remaining ingredients to mixing glass
- Add ice and shake hard for 15 seconds
- Double strain in a collins glass filled with cubed ice
- Top with soda water
- Garnish with cucumber wheel

Greenhouse Collins

* To make orange tea syrup brew one cup of a strongly flavored orange tea( with at lease two tea bags).  Add tea to a pot with equal parts sugar over low heat until all the sugar has dissolved.  Let cool and bottle in your fridge.

Their you have it, my first of hopefully many MxMo posts.  I did originally want to do something with rose or lavender but just do to time restrictions with work I never got a chance to go buy some.  This tall refreshing spring collins is actually named after the location in which I photographed the drink.  Enjoy.

Classic Cocktail of The Month: Mint Julep

May's classic cocktail of the month has inspired books, poems, a film title and bartenders.  The drink it's self pre-dates cocktails as we know them and thousands of them are made every year on the first saturday in May at The Kentucky Derby in Louisville.  This month's highlighted cocktail is of course the Mint Julep.  The history of this classic is as muddy and dark as most Mint Juleps you'll receive when ordered at a majority of bars.  When searching for historical facts about this southern favorite, you find most articles will somewhere mention a concoction of water and rose petals refereed to as a "Gulab" which translates to "Rosewater" in arabic.  This medicinal blue print for today's Julep dates back centuries before bourbon and mint even first met.

It isn't until 1787 when the Julep is first documents as an alcoholic beverage by an "Anonymous Traveller" stating: "The Virginian rises in the morning, about six o'clock.  He drinks a julap, made of rum, water and sugar, but very strong."  Still no mint but as you can see we have the spirit and the sugar.  Sixteen years later a more accurate description of the Julep we imbibe on today was first defined in 1803 by John Davis in his book "Travels of Four Years and a Half in The United States of America"  The book told of "A dram of spirituous liquor that has mint steeped in it, taken by virginians of a morning."  The liquor in question would have been most likely rum and or brandy, which was at the time most popular by historical accounts.

Still, it would take nearly another fifty years for the mixture of bourbon, sugar and mint to be undeniably defined.  In 1850 Kentucky politician, Henry Clay wrote in his personal diary a detailed description of both the preparation and ingredients that would be the Mint Julep that we are familiar with today.
"The mint leaves, fresh and tender, should be pressed against a coin-silver goblet with the back of a silver spoon.  Only bruise the leaves gently and then remove them from the goblet.  Half fill with cracked ice.  Mellow bourbon, aged in oaken barrels, is poured from the jigger and allowed to slide slowly through the cracked ice.  In another receptacle, granulated sugar is slowly mixed into chilled limestone water to make a slivery mixture as smooth as some rare Egyptian oil, then poured on top of the ice.  While beads of moisture gather on the burnished exterior of the silver goblet, garnish the brim of the goblet with the choicest springs of mint."


As you can see above, Henry Clay's account of making the Mint Julep is near identical to that of the modern bartender.  The only difference being most bartenders will leave the mint in the cup with the additional ingredients.  As well, the Julep cup should be filled to the brim and above with crushed ice.


Mint Julep
- 3 oz Bourbon (I prefer Maker's Mark for my Julep)
- 0.5 - 0.75 oz Simple Syrup (to taste, it will depend on what bourbon you're using)
- 15 - 25 Mint Leaves

- Begin by placing mint in Julep cup and gently muddle
- Add simple syrup
- Add 1.5 oz bourbon
- Fill cup half full with crushed ice and churn mixer to bring some of mint leaves to the top
- Add remaining 1.5 oz of bourbon to Julep cup and repeat previous step
- Top with crushed ice, a massive mint sprig and a straw buried amongst the mint

Mint Julep

For my variation on the Mint Julep I wanted to pay tribute to another region of the world.  Like the Mint Julep embodies the south my Julep will symbolize France.

French Julep
- 1.5 oz VSOP Cognac
- 0.75 oz Fine Calvados
- 0.75 oz Grand Marnier
- 0.25 oz Rich simple Syrup (2 parts sugar to 1 part water)
- Peel of One Orange
- 6 - 8 Mint Leaves

- Begin by placing mint and orange peels in Julep cup and gently muddle

- Add simple syrup

- Add Cognac 

- Fill cup half full with crushed ice and churn mixer

- Add remaining 1.5 oz of liquor to Julep cup and repeat previous step

- Top with crushed ice, orange twist, a massive mint sprig and a straw

French Julep

And if two were not enough, here are a few of my favorite Julep variations.  One, dating back to 1839 and the other a classic here in Victoria by friend and fellow cocktail lover Shawn Soole.

Georgia Mint Julep (Circa 1839)
- 2 oz Cognac
- 1 oz Peach Brandy
- 0.25 oz Simple Syrup *
- 8 - 12 Mint leaves

- Follow same directions for Georgia Mint Julep as you would for the Mint Julep

* According to Vintage Spirits and Forgotten Cocktails By Ted Haigh the recipe calls for a teaspoon of sugar and a dash of water, so using simple syrup just takes one unnecessary step out of the equation.

Austrian Julep (Shawn Soole, Clive's Classic Lounge Circa 2010)
- 2 oz Maker's Mark Bourbon
- 0.5 oz Zirbenz Stone Pine Liqueur
- 0.33 oz Raspberry Syrup **
- 6 - 8 Mint Leaves


-Follow Same directions as all Previous Juleps
- Additionally, garnish fresh washed mint sprig with powders sugar

** 1 Cup water to 1 Cup Sugar over medium heat until all sugar has dissolved.  Let cool and add 1/2 cup of fresh raspberries.  Muddle raspberries completely then strain syrup through a fine mesh strainer.

Have a Julep you like to enjoy?  or maybe just a bourbon preference, post a comment and tell me what you'll be enjoying this coming Saturday on derby day.

Egg-Pic Easter Sunday Cocktails

If you're a cocktail enthusiast Easter means one thing for you, egg drinks and lots of them!  Eggs and liquor have been close friends since the 1600's and possibly earlier.  Of course in that time it was only the wealthy that could afford to mix their brandy and ales with dairy products of any sort.  Eggnog, the most famous of all egg drinks started it's birth in England during the 17th century and in the 1800's sailed it's way to the new world where rum and dairy was plenty.  Which eventually lead to it's mass popularity and resulting, it's mass production.  Like many of the great cocktails eggnog has been bastardized, now an over sweet pasteurized product that usually only sees the fluorescent glow of grocery stores during the winter months.  But there is no need to spend your hard earned money on something that can be made at home for cheaper and of better quality.  Below is Jeffery Morgenthaler's Eggnog recipe.  This was the first time I've done a home made eggnog so I've yet to experiment with my own but Mr. Morgenthaler's recipe is top notch and stupid simple to make.

Eggnog

- 2 Large Eggs

- 3 oz (by volume) granulated sugar

- 1/2 tsp fresh-grated nutmeg

- 2 oz Brandy

- 2 oz Spiced Rum

- 6 oz Whole Milk

- 4 oz Heavy Cream

Mr. Morgenthaler's Eggnog

Beat eggs in blender for one minute on medium speed.  slowly add sugar and blend for one additional minute.  With blender still running, add nutmeg, brandy, rum, milk and cream until combined.  Chill thoroughly to allow flavors to combine and serve in chilled wine glasses or champagne coupe, grating additional nutmeg on top immediately before serving.

This recipe is for 2 servings but just multiply the proportions for how ever big of a bowl you need for your easter dinner.  Also, don't feel restricted by the above recipe.  This is a great starting point for your unique eggnog, and for garnishing feel free to top with grated cinnamon, angostura bitters or what ever you feel works well.

But don't limit your egg consumption to strictly eggnog this Easter Sunday!  I find adding egg white to nearly any shaken drink adds an extra layer of texture that really brings a drink from good to great.  Try it in a Margarita, Daiquiri or make any one of my original recipes you'll find below.  Feel free to comment with your favorite fizz, flip, sour, eggnog or what ever drink you fancy with egg!

Fire Side Sour (Revised from previous post) 
- 1.5 oz  VS Cognac
- 0.5 oz Benedictine
- 1 table spoon fresh blended ginger
- 1 oz Fresh squeezed Lemon Juice
- 0.5 oz Honey Cinnamon Syrup (1 cup honey, 1 cup water, 4 cinnamon sticks over medium heat for 10 min.)
- 1 Egg White

- Add all ingredients excluding egg white to one half of your shaker
- Add egg white to other half of shaker (just incase you break the yoke you don't ruin the entire drink) 
- Add the spring from your strainer into shaker (this acts as a whisk and gets that egg white really foamy)
- Dry shake (Shake without ice)
- Remove spring, add ice and shake
- Double strain into chilled rocks glass

- Garnish with Angostura/151 Brulee

Revolving Barrel
- 1.5 oz Black Grouse Scotch
- 0.25 oz Galliano
- 0.25 Honey Cinnamon Syrup
- 1 Whole Egg
- 1.5 oz Innis & Gunn Oak Aged Beer

- Add to shaker all ingredients excluding egg and beer to shaker
- Add to separate half of shaker one whole egg
- Add the spring of your hawthorn strainer to the shaker
- Dry shake
- Remove spring, add ice and shake
- Strain into chilled wine glass
- Top with Innis & Gunn

- Garnish with fresh graded nutmeg or cinnamon

Autumn Ethereal

- 1.5 oz Apple Cinnamon Vodka *

- 0.5 oz Navan Vanilla Cognac 

- 0.25 Rich Demerara Simple Syrup (2 parts Demerara sugar to 1 Part water)

- 2 Dashes Fee Brothers Chocolate Bitters

- 1 Whole Egg

- Add all ingredients excluding egg to shaker

- Add to separate half of shaker one whole egg

- Add the spring of your hawthorn strainer to the shaker

- Dry shake
- Remove spring, add ice and shake

- Strain into chilled cocktail glass**

- Garnish with fresh grated nutmeg

Autumn Ethereal

* To make apple cinnamon vodka place one 750ml bottle in a jar along with one apple sliced into eighths and 6-10 cinnamon sticks.  Let infusion occur for one week, shaking the mixture once a day.


** The Cocktail glasses I used in the picture of Autumn Ethereal cocktail can be found here.

Classic Cocktail of The Month: Corpse Reviver #2

In order to bring some kind of regularity to my blog I thought of starting a monthly blog post to highlight some great classic cocktails.  Some of which will be the obvious classics as well as some more unknown recipes that I've took the time to uncover.  But these posts will not stop at just a recipe and a brief history of the cocktail, I will also demonstrate how knowing your classics is vital in being able to begin creating your own memorable drinks.

To begin my first "Classic Cocktail of The Month" post, I will be feature one of my favorites.  The Corpse Reviver #2, a perfect balance of sweet, sour and savory notes.  To those unfamiliar with cocktails or anyone who says "I don't like gin", this is the drink I make for them.
 The Corpse Reviver #2 makes it's first appearance in "The Savoy Cocktail Book" written by Harry Craddock.  Along with being an author, Harry was also head bartender of The American Bar in London England.  Published in 1930 The Savoy Cocktail Book essentially became the hand book for bartenders across London.

Corpse Reviver #2
- 0.75 oz Gin
- 0.75 oz Cointreau
- 0.75 oz Lillet Blanc
- 0.75 oz Lemon Juice
- Absinthe Rinse*

- Add all ingredients to cocktail shaker
- Add ice and shake
- Double strain in to absinthe rinsed cocktail glass*
- Garnish with lemon or orange zest

Corpse Reviver # 2

* To Prepare absinthe rinsed glass, put 2 oz absinthe into a olive oil mister and coat the inside of the glass entirely.  This processes will add a wonderful subtle taste and nose to the cocktail.

Remember, like the book says "Four of these taken in swift succession will unrevive the corpse again."


Epitaph
- 0.75 oz Saffron Gin
- 0.75 oz Noilly Prat Dry Vermouth
- 0.5 oz St. Germain Elder Flower Liqueur
- 0.5 oz Lemon Juice
- Islay Scotch Rinse (I used Laphroaig Quarter Cask)

- Add all ingredients to cocktail shaker

- Add ice and shake

- Double strain in to Islay Scotch rinsed cocktail glass

- Garnish with Grapefruit Zest

Epitaph

I originally tried this recipe with all equal parts like The Corpse Reviver #2 but I felt that the Dry vermouth and Gin were lost amongst the other powerful flavors. Lighting up on the St. Germain and Lemon juice really balanced out the drink.  Post your variation on the classic Corpse Reviver #2 and I'll be sure to try it out.

Brewing New Ideas

I am not a beer guy by any means and it's not that I haven't tried many.  I've tried probably between 40-50 beers but none have ever stood out enough to even make me say "I would consider buying this".  Given the choice I would order a cocktail over a beer 100% of the time but this past week I heard some co-workers talking about a beer aged in oak casks.  Although not a beer drink I am indefinitely a lover of whisk(e)y, Scotch to be more specific.  So when I heard about Innis & Gunn, a Scottish beer aged in oak casks I had no choice but to go to my local liquor store and get a bottle.  Upon tasting the beer I noticed it was quiet different from any other beer I've tried.  A great mingling of sweet and spice mixed with the clear presence of the cask to make for a perfect beer suited to my palate.  I wasn't going to stop at just drinking the beer straight, I had every intention on making a cocktail with it.


Revolving Barrel
- 1.5 oz Black Grouse Scotch
- 0.25 oz Galliano
- 0.25 Honey Cinnamon Syrup*
- 1 Whole Egg
- 1.5 oz Innis & Gunn Oak Aged Beer

- Add to shaker all ingredients excluding egg and beer
- Add to separate half of shaker one whole egg
- Add the spring of your hawthorn strainer to the shaker
- Dry shake with spring
- Remove spring, add ice and shake hard!
- Strain into chilled wine glass**
- Top with Innis & Gunn
- Garnish fresh graded cinnamon or nutmeg

Revolving Barrel

* Honey cinnamon syrup is 1 cup honey to 1 cup water with 4 cinnamon sticks over low heat until a even consistency has been achieved.  Let cool and bottle in fridge.

** Because you are not double straining this cocktail make sure your hawthorn strainer is pressed down all the way so the holes in the strainer and the spring line up.  This will make sure no ice chunks go into your drink.  I didn't want to double strain this one because I wanted the most foam possible.