Micheladas are not a challenging thing: Pour beer into a glass, shake in some hot sauce or sauces, squeeze in a lime, salt well. Everyone has their own way of doing it, their own set of ratios, their own sauce. I make mine in a can.
To makes things even easier, start with a beer that is already mixed with tomato juice (Sol makes one). I’m really not a fan of the Michelada, but I’ve seen people make them the way you describe starting with the tomatoey beer.
Newsflash: vintage bar carts are back in style. It’s time to head to your attic or basement, dust off the old bar cart and bring it back into use. Or, if you’re new to bar carts, you could check out antique stores or yard sales for a great find!
Once your bar cart is in place, it’s time to clean it up! Read our guide for how to clean off your bar cart, and make sure that the liquor that is already there has not gone bad. It also serves as a handy guide for the shelf life of each bottle you plan to stock. So if you just opened a bottle of creamy coffee liqueur, make sure you plan to serve your guests Irish coffees within the next few months, before it goes bad.
Source: Belly Up to the Bar Cart
I would have been skeptical except my girlfriend’s parents keep their liquor above the built-in oven for some unknown reason. We had a glass of bourbon out of a 1/4-full bottle that had been getting warmed up a couple times a day and it was so very, very wrong. It wasn’t a lack of subtlety, it wasn’t some evaporation, it was spoiled. So, it can happen. I found this out the hard way.
I think if the temperature is low and the seal on the cap is good, it probably will last just about forever, though.
Ice does not form top down. Like any other form of energy transfer, it takes the path of least resistance first. Standard ice cube trays are designed to have air flow around the entire cube promoting quicker freezing. So you would be the top frozen first (no insulation) , then it will go around the sides and bottom, than the middle fills in. The cooler forces the cold air to come from the top and freeze from that direction as much as possible.
Q: Why Aren’t All Cocktails Served In The Same Glass?
A: Because it would taste terrible, and the glass would need to be way too large. 😉
The video never really answered, or even specifically addressed, if cocktail glasses really mattered (Beyond the psychological influence the quality/shape of the glass may have). She started out saying that some glasses may channel the scents into your nose to alter the flavor, but sadly never revisited that point in regards to the broader range of shapes/styles.
The opening relates to the nose, total volume vs actual serving also is a factor. For example, a balloon snifter’s shape allows your hand to warm it (conversely, you can use a warmer for the brandy) and mix with the air in the glass before you smell it. The use of a stem theoretically allows you to not have to hold the portion of the glass containing the drink, warming it up faster than expected. Serving a drink over ice or not would also be a factor, if you are loading it down with ice and mixers you would probably want a Collins glass, rocks glass if it is mostly spirit, etc.
I was having this conversation with a writer about my new book on cocktail technique last week, and she got on the subject of bar tools. “A lot of this stuff is really expensive,” she said, “Do you have any advice for home cocktail enthusiasts who don’t want to spend a ton of money?”
And I was thinking, you know, like – she’s right. Bar tools are super expensive, and there are some places where you can skimp, and some places where you can’t. Like, you just won’t find a substitute for a good 18/8 stainless steel cocktail shaker. A cheap one from the liquor store just isn’t going to do the job.
But there are other areas where you can have great bar tools for not a ton of money. Like, my first piece of advice when I’m posed this question is to use a plastic chopstick from a Chinese restaurant instead of an expensive bar spoon. They’re actually easier to use, and they cost very little (free, if you just steal one). Sure, they’re not very stylish, but they’ll do the job every bit as well as a $30 bar spoon.
Source: Build a Better ($5.63) Muddler
I can definitely see the attraction to having a nicely-crafted handmade object, especially one made out of wood. I wouldn’t mind owning a nice, fancy, handmade wooden cutting board or the like (I have family who owns a couple that they bought at art fairs that are beautiful).
But, like, as far as a “life hack”, it’s kind of silly given how cheap decent mass-produced cocktail muddlers are and, for that matter, how few cocktail muddlers the average person buys over the course of a lifetime.
Diet soda ruins the flavor of the drink though. I’d rather have a good drink and enjoy it than 75 fewer Calories and hate it.
If you’re feeling the mid-winter blues, you’re not alone — not by a long shot. Sure, you could try to cheer yourself up with a mug of hot cocoa, but some days just call for something a little stronger.
Source: 5 Cocktail-Inspired Jello Shots
The basic formula is the same for each. You’ll need a non-alcoholic liquid, booze, and gelatin (two packets, always). The exact amounts of liquid vary from recipe to recipe, but you’re generally aiming for a cup of non-alcoholic liquid (like juice) and 1/4- 1 cup of booze, depending on the potency.
The trusty gin and tonic. It’s refreshing. It’s simple. It’s a classic. But not every G&T is created equal. With only two main ingredients in your glass, the quality of those ingredients makes a huge difference. If you’ve already made the smart choice to swap the plastic-bottle window-cleaner gin for a quality spirit, there’s no reason to ruin things with a sub-par mixer.
For a while, you basically had three options for a tonic to pour at home: Schweppes, Canada Dry, or the generic brand at your local market. These options? They’re okay. They’re not great. The Schweppes in England is at at least made with cane sugar, but here in the good old US of A, we’re stuck with corn syrup. And it just tastes different.
A bit early for summer drinks, but all the more time to get prepared. I didn’t know you could buy chinchona bark so easily!
- I wouldn’t recommend using a used soldering iron for food preparation
- Some turkey basters could be used instead of a syringe
- I think I have a mallet like that from a $5 watch repair kit