Basic bars

There are a few practical rules to follow for stocking your bar and mixing drinks. You'll want to be able to satisfy the tastes of your guests quickly, so that you can enjoy the conviviality of good spirits. Here you'll find the supplies you'll need to keep on hand to take care of anyone's request. And with the mastery of a few simple techniques carefully explained here, you'll find it easy to quickly concoct any drink calling for mixing, mashing, muddling, or simple stirring

 

Stocking a Bar

If you keep a 750 milliliter bottle of each of the spirits below you'll be able to create just about any combination of drinks.

Spirits, Wines, and Beer

Mixers

Condiments

Garnishes

 

Measurements

Some Standard Bar Measures

          Name           Abbrev        Standard          Metric

 

 

Metric Standards of Fill for Distilled Spirits

         Metric        Fluid Oz       Bottles/Case

 

 

To Make Simple Syrup or Sugar Syrup

In a saucepan gradually stir in 1 lb. granulated sugar into 13 oz. hot water to make 16 oz. simple syrup. A variety of drinks call for sweetening to offset the tartness of some juices used in their recipes. Granulated sugar does not dissolve easily in cold drinks, but this simple syrup is the perfect alternative.

 

About Bitters

A little goes a long way. Made from numerous and intricate combinations of plant products (roots, barks, berries, and herbs) that are each uniquely flavored. They add zest to mixed drinks.

 

Vermouth

Vermouth is a white appetizer wine flavored with as many as 30 to 40 different herbs, root, berries, flowers, and seeds. There are nearly as many vermouth formulas as there as brand labels.

The dry variety (French) is light gold in color and has a delightful nutty flavor. Sweet (Italian) vermouth is red, richer in flavor, and more syrupy. Both are perishable and will lose their freshness if left too long in an opened bottle. Refrigerate after opening. Use with care and discretion in mixed drinks--be sure to follow the recipe since most people now prefer "drier" cocktails.

 

Ice

Bar ice must be clean and fresh and free of any flavor save water. If necessary use bottled spring water.

Rule of thumb: For parties you will always need more ice than you have. Buy or make extra.

Ice goes in the cocktail glass FIRST. That way the spirits get cooled on the in without any unnecessary splashing. Ice can be crushed, cracked, shaved, or cubed, depending on the drink. If you can store only one kind of ice, buy cubes. Most highballs, old-fashioneds, and on-the-rocks drinks call for ice cubes. Use cracked or cubed ice for stirring and shaking; crushed or shaved ice for special tall drinks, frappes, and other drinks to be sipped through straws. Both manual and electric ice crushers are available, but you can easily make your own crushed version by putting cubes in a tightly closed plastic bag, wrapping the bag in a towel, and smashing ice with a rolling pin or hammer. Since cubed ice is the most readily available, particularly to home bartenders, it can be used in the recipes unless otherwise specified.

 

How to Chill a Glass

Always chill before you fill. There are three ways to make a cocktail glass cold.
  1. Put glasses in the refrigerator or freezer a couple hours before use.
  2. Fill glasses with crushed ice just before use.
  3. Fill the glasses with cracked ice and stir around before filling.
If refrigerator space is not available for pre-chilling, fill each glass with ice before mixing. When the drink is ready, empty the glass, shake out all the water, then pour in the drink.

 

How to Frost a Glass

There are two types of "frosted" glass. For "frosted" drinks, glasses should be stored in the refrigerator or buried on shaved ice long enough to give glass a white, frosted, ice-cold look and feel.

For a "sugar-frosted" glass, moisten the rim of a pre-chilled glass with a slice of lemon or lime then dip the rim into powdered sugar.

For Margaritas, rub the rim of the glass with lime, invert glass, and dip in coarse salt.

 

How to Muddle

Muddling is a simple mashing technique for grinding herbs such as mint smooth in the bottom of a glass. You can purchase awooden muddler in a bar supply store. it crushes the herbs, much as the back of a spoon might , without scarring your glassware.

 

To Stir or Not to Stir

Pitchers of cocktails need at least 10 seconds of stirring to mix properly. Carbonated mixers in drinks do much of their ow stirring just by naturally bubbling. Two stirs from you will complete the job.

 

When to Shake

Shake any drink made with juices, sugar, or cream, or use an electric blender. Strain cocktails from shaker or blender to a glass through a coil-rimmed strainer.

 

Pouring

Pour drinks as soon as you make them or they will wilt. Leftovers should be discarded or they will be too diluted by the time you get around to "seconds".

When making a batch of drinks at once, set up the glasses in a row. Pour until each glass is half full, then backtrack until the shaker is empty. That way everyone gets the same amount, thoroughly mixed.

 

Floating Liqueurs

Creating a rainbow effect in a glass with different colored cordials requires a special pouring technique. Simply pour each liqueur slowly over an inverted teaspoon (round side up) into a glass. Start with the heaviest liqueur first. (Recipes will give proper order) Pour slowly. The round surface of the spoon will spread each liqueur over the one beneath without mixing them. You can accomplish the same trick using a glass rod. Pour slowly down the rod.