Return to the Basics

I have been spending an inordinate amount of time working on the cocktail list for my wedding recently. In the next week or so I have to train the bartenders and it forced me to look at my own technique and I noticed it lacking. This is always a good thing though as it gives me a reason to improve.

The first thing I've learned is that I am not cooling my drinks efficiently. I was just putting 4 or 5 cubes in my shaker and having at it. I have started filling my glass all the way with ice before building my drinks and the difference is very noticeable. My lady no longer claims that my drinks are too boozy which definitely makes sense. A colder drink will numb the alcohol burn a touch, making a strong drink very palatable. The lesson learned here? Don't skimp on the ice.

Second major thing I've learned is that one strainer isn't always enough. I purchased a fine strainer last week (a tea strainer will do just fine). I still use a hawthorne strainer on my shaker, but now pour my shaken drinks through my fine strainer as well to remove ice shards and citrus pulp. It is just one extra layer of refinement, making your presentation more precise. Lesson learned? While we want more ice in the shaker, that is where it should stay. Strain your drinks.

Last major thing I've learned recently is that vermouth can actually taste wonderful. I have recently discovered Quady Vya vermouths (which happen to be the only vegan vermouth on the market as far as I can find) and it is flat out delicious. I've been drinking the sweet version on ice. It is that good. I also have heard that the euro version of Noilly Prat has replaced the stateside version and and it has put ours to shame. I have it on my list of bottles to pick up. Lesson learned? There is no reason to hide these wonderful wines in our drinks anymore. Go for more than a rinse or a 5:1 manhattan and let these flavors shine.