Issue link: https://www.cominghomemag.com/i/1516348
SPIRITS • Vodka • Whiskey, bourbon, or rye • Tequila or mezcal • Rum • Gin • Brandy MIXERS & ADDITIVES • Tonic water • Club soda • Ginger beer • Cola • Diet cola • Lemon-lime soda • Cranberry juice • Orange juice • Tomato juice • Bitters • Grenadine • Simple syrup • Sweet & sour mix • Vermouth • Liqueurs GARNISHES • Olives • Cherries • Citrus fruits • Herbs • Salt & pepper GLASSES • Martini glasses • Rocks glasses • Collins glasses • Highball glasses • Copper mugs • Coupe glasses • Champagne flutes • Wine glasses • Shot glasses TOOLS • Cocktail shaker & strainer • Muddler • Jigger • Bar spoon • Bottle openers • Corkscrew • Citrus juicer • Ice bucket & tongs • Cutting board, knives, & peelers He Bar Must-Hav BUY QUALITY SPIRITS. Good spirits are the foundation of any good cocktail. You don't have to break the bank, but skip the bottom-shelf booze. Premium liquors are smoother and have stronger flavor profiles and fewer additives and impurities. Some markers of quality include: • Gin from a classic London brand. • Tequila with 100% agave. • Bourbon aged at least four years. • Vodka distilled at least three times. • Rum with the Authentic Caribbean Rum (ARC) symbol. USE FRESH INGREDIENTS. Cocktails with fresh ingredients look and taste better. Adding depth, vivid colors, and complex flavors, fresh sodas, juices, fruits, vegetables, herbs, and ice deliver a top-tier drinking experience. It may be tedious, but you should cut, squeeze, and zest your own produce and avoid overly processed juices, stale freezer ice, old sodas, and dried herbs—you'll thank yourself later. KNOW YOUR GLASSWARE. Surprisingly, your glass can affect a drink's taste, presentation, temperature, color, aroma, and flavor. For example, a stirred or shaken cocktail without ice should be served in a stemmed glass so your hands don't warm it up, and cocktails with carbonated mixers should be served in a tall, narrow glass so the carbonation doesn't dissipate as quickly. With this in mind, always consider the size, shape, thickness, and curve of the glass before selecting which one suits your beverage. USE THE RIGHT TYPE OF ICE. Accounting for about one-third of all drinks, ice is an essential component that most overlook. Ice regulates the temperature of your drink and its dilution, consistency, and texture. The majority of cocktails can be mixed, shaken, or stirred with one-inch-by-one-inch cubed ice made with filtered water; however, if you have a nice spirit that you don't want to water down, opt for a larger ice sphere or a two-inch-by-two-inch cube. If you want a slushy drink, use crushed or pebble ice. MEASURE & MIX CORRECTLY. Cocktail mixology is a science, and having proper ratios and precise measurements matters. Instead of eyeballing it, use a measuring tool or a jigger to ensure a well-balanced drink with an accurate representation of flavors. The order you add your ingredients matters, too. Here's a classic recipe for success: 1. Add your measured spirit to a mixing glass or cocktail shaker. 2. Add liqueurs, mixers, and enhancers. 3. Add ice. 4. Shake or stir. 5. Pour or strain the mixture into a serving glass. 6. Top with garnish. BE INTENTIONAL WITH GARNISHES. From candied bacon to edible flowers, the selection of garnishes is endless. And surprisingly, garnishes do a lot more than add flair. Literally the "cherry on top," garnishes enhance the taste and scent of a drink by adding a complementary or contrasting element. While personal preference does heavily influence your desired garnish, it's important to choose one that doesn't overpower the beverage but ties it together. For instance, an orange peel works wonders in balancing out the bitterness of a drink, and a lime garnish can cut sweetness. MAKE YOUR OWN SIMPLE SYRUP. A liquid sweetener, simple syrup is a cocktail staple and bartender favorite because it evenly disperses sweetness throughout your beverage. Although you can purchase some from the store, DIY-ing your simple syrup is cost-effective and will take your cocktail to the next level. Luckily, simple syrup is super simple to make. Just combine one part water and one part sugar, and heat it on the stove until the sugar fully dissolves. Feel free to experiment and infuse your simple syrup with things like lavender, honey, and other herbs for extra pizzaz. Store your concoction in the refrigerator in an air-tight container for up to one month. UNDERSTAND SHAKING VS. STIRRING. Shaken or stirred? If you've ordered a martini, you've probably been asked that question. Whether you shake (vigorously shake the mixture in a cocktail shaker with ice), or stir (gently stir the mixture in a glass with ice) a cocktail can have a huge impact on aeration and dilution. In general, opaque cocktails with eggs, dairy, citrus, and juice—think: margaritas, daiquiris, and cosmopolitans—should be shaken. Conversely, cocktails that are clear and/or very spirit-forward—think: Manhattans, old fashioneds, and martinis—should be stirred.