The tools listed below will enable you to make any cocktail in this book—and scores beyond. Equal in importance to having the right tools is understanding the basic techniques used to make a cocktail—muddling, shaking and so on. In addition to these techniques, here is a key rule of thumb to remember: do not become impatient when stirring or shaking a cocktail. A properly chilled cocktail, and thereby properly diluted, will consist of 25 percent water, which serves to soften liquor’s hard edges. So always shake or stir for the full amount of recommended time. Your guests will appreciate the result even when they have to wait another ten or fifteen seconds!
BOSTON SHAKER This two-part shaker is comprised of two tumblers: one metal and one glass (a.k.a. pint glass or mixing glass). A bar strainer is required to use this shaker. This is the choice of professional bartenders because the glass portion allows for visual checks, which is especially important when muddling, it’s easy to clean and the seal is superior.
MIXING GLASS This heavy bottomed 16 ounce (500-ml) glass is used for cocktails that are stirred, and some are even spouted for easy pouring. It is used for muddling and, when not spouted, is the ideal receptacle for constructing cocktails that are meant to be shaken (because the clear mixing glass allows you to see what you’re doing). The glass receptacle of a Boston shaker can serve as a mixing glass.
COCKTAIL SHAKER Sometimes called a “martini shaker” or “cobbler shaker,” these three-part shakers are usually comprised of a metal tumbler, a lid with a built-in strainer and a cap. They come in all kinds of wonderful designs and, with their gleaming stainless steel surface and rounded Art Deco lines, evoke machineage glamour. Though they’re easier to master than the Boston shaker, their seal generally isn’t as effective. If you do not own a mixing glass, the base of the cocktail shaker can be used for muddling ingredients and stirring cocktails.
BAR STRAINERS There are two main types of bar strainers—the Hawthorne and the julep—with the Hawthorne being more common. The Hawthorne strainer (top, left) is designed to be used with a metal tumbler.The Hawthorne strainer has a built-in spring to help hold it snugly in place and to help strain ice. It can be used with a mixing glass, though it doesn’t fit as well (its built-in spring will constantly try to pop out of the narrower mouth). Look for a Hawthorne strainer that has either two or four prongs (four is better) sticking out from the edge of the strainer. The julep strainer (bottom, left) is designed to be used with a mixing glass. Its design is much simpler than the Hawthorne: it consists of a concave bowl perforated with small holes. We like to use the julep strainer when fruit or herbs have been muddled in a cocktail. Bits of fruit pulp and herbs can get stuck in the spring in the Hawthorne strainer, which makes for longer clean-up time.
JIGGER This is essential for the home bar. The dual-sided and cone-shaped metal jigger measures a larger amount on one side and a smaller amount on the other side—traditionally 1½ ounces (45 ml), or a “jigger,” and ¾ ounce (22 ml), or a “pony.” Today jiggers come in many different sizes.
BAR SPOON This long stainless steel spoon is used to stir cocktails and layer fancy drinks like the pousse-café (don’t worry, none of the recipes in this book require such sleight of hand). Its length allows it to reach to the bottom of a mixing glass or the tallest Collins glass. It can also be used for measuring (the spoon holds about 1 teaspoon). Its twisted swizzle stick–like handle is designed to help with stirring.
MUDDLER A pestle made of wood, metal or plastic that varies in length from about 8 to 12 inches (20 to 30 cm). The flattened end is used to crush ingredients and thereby release juice, oils and flavor.
MISCELLANEOUS TOOLS Paring knife and chef’s knife Cutting board Blender and/or small food processor Can opener Corkscrew Measuring spoons Small fine-meshed kitchen strainer Citrus juicer Fine grater (optional)
MUDDLING This technique is used to extract and combine flavors. Sometimes ingredients are muddled with sugar, which acts as an abrasive and helps to extract flavor. Ingredients are placed in the bottom of a mixing or serving glass or a cocktail shaker and are firmly pressed with the flat end of the muddler until all of the juices are extracted and the sugar is dissolved. Herbs will become transparent when sufficiently muddled.
STIRRING Stirring combines and chills cocktail ingredients, though not as rapidly as shaking. Cocktails that do not contain juice, dairy or eggs should be stirred for the best presentation. (Shaking can make some liquors cloudy and leave shards of ice in the glass. Cocktails like a Martini or Manhattan are meant to be perfectly clear.) To stir a cocktail, add the ingredients to a mixing glass or the base of a cocktail shaker. Add ice and stir for 20 to 30 seconds, ideally using a bar spoon. To stir with a bar spoon twirl the spoon back and forth between your fingers while moving the spoon up and down— you are actually churning the cocktail! The handle is twisted, making it easy to twirl it between your fingers.
SHAKING Cocktails that contain juice, dairy or egg should be shaken. Sometimes cocktails containing heavier fruit-based liqueurs are also shaken.
To make a cocktail using a Boston shaker, add the ingredients and ice to the mixing glass. Place the metal tumbler over the top of the mixing glass and give the metal tumbler a firm slap to secure the two together. (Don’t apply brute force or you may create a stubborn seal that’s very hard to dislodge.) To test the seal, holding the top of the metal tumbler, carefully pick up the Boston shaker (about ½ inch/1.25 cm) off the counter. Holding the shaker with both hands, and keeping the metal tumbler below the glass, shake vigorously for a full 10 to 15 seconds. (Note: cocktails with eggs should be shaken with extra enthusiasm to emulsify the egg).
To dislodge the shaker, place the shaker on a counter metal side down (for safety reasons, it’s important that the metal part is on the bottom). With the heel or side of your palm (a loose fist can be formed if that is more comfortable), firmly tap the metal tumbler just below the rim, right about at the point where the glass comes into contact with it. Note that almost always, the glass will be “leaning” to one side or the other. You want to tap it on the side that the glass is leaning into, and this will almost always allow you to open the shaker with just a single tap. You may have to whack the side of the shaker a couple of times to release the seal, especially if you’re just getting the knack of it.
To make a cocktail using a cocktail shaker, simply remove the lid, add the ingredients and ice, replace the lid with the cap snugly in place, and shake vigorously for 10 to 15 seconds. To strain the cocktail, remove just the cap.
BUILDING This is the simplest of all cocktail making techniques. To build a drink, a highball glass is filled with ice, the ingredients are added, stirred a few times, garnished (if applicable), and served. It doesn’t get any easier.
STRAINING Cocktails that are served up, like a Martini, are always strained and some cocktails that are served over ice are strained, particularly when it’s not desirable for muddled ingredients to end up in the serving glass. The Hawthorne strainer, as shown in the top photograph, rests across top of the metal tumbler; its prongs allow it to sit firmly on the lip of the metal tumbler.
The julep strainer is placed into a mixing glass and held at an angle (concave side inward toward the ice) to hold back ice as the cocktail is poured (as shown in the bottom, left photograph). Periodically, some cocktails are double strained. To double strain a cocktail, using a typical bar strainer, pour the cocktail through a small fine-mesh kitchen strainer into the serving glass. (See the photograph bottom, left).
MAKING GARNISHES Classic garnishes are timeless but you can also have fun and create your own. In fact, the Asian twist on many drinks in this book are revealed in the garnishes—whether it be a speared lychee, a piece of candied ginger or a stem of fresh Thai basil inserted in a glass. Here is a description of some basic garnishes used in this book. TO MAKE LEMON AND LIME WEDGES, first trim off both ends with a paring knife. If you’re working with a lime, cut it in half crosswise; if a lemon, cut it in half lengthwise. Cut each half into equal-size weddges. TO MAKE LEMON, LIME, YUZU OR CALAMANSI TWISTS, cut off one end of the fruit. Set the cut end down on a cutting board and, using a paring knife, cut strips of zest from the top of the fruit to the bottom, following the curve of the fruit. There should be a small amount of inner white pith on the twist to provide some sturdiness. IF MAKING ORANGE TWISTS cut both ends off the fruit, and cut twists from the middle of the orange downward, turning the orange over and repeating when one side is completed. Before adding a twist to a cocktail, squeeze to help release the aromatic oils. TO MAKE FRUIT WHEELS, cut off both ends of the fruit, cutting in deep enough to get past the pith and reveal the fruit. Cut the fruit into ¼-inch (6-mm) round slices, or wheels. To allow the wheel to be hung from the rim of a glass, cut the wheel through the peel up to its center. TO MAKE HALF WHEELS, cut the whole wheels in half and then make a slit from the center of the slice up to the white pith.
TO RIM A GLASS To apply a rimmer to a glass, place the dry rimmer ingredients in a shallow saucer. The next step is to moisten the outside edge of the glass with a sticky substance so that the dry ingredients will stick to it. You can do this in one of two ways. If citrus is used in the cocktail, cut a slit in a wedge of the same type of citrus used in the cocktail. Sit the wedge on the rim of the glass and slide it around the perimeter, squeezing the wedge slightly. If the cocktail doesn’t use citrus, pour one of the sugary ingredients used in the drink, such as triple sec or a liqueur, in a flat saucer. If the cocktail doesn’t contain a sugary ingredient, which is unlikely, pour some 2:1 simple syrup in a saucer. To moisten the rim, dip the glass into the saucer with the sugary liquid. To rim the glass, hold the glass by its base at a 45-degree angle and allow the rim to rest on the dry ingredients, rotating the glass until the whole rim is coated. Do not dip the moistened glass face down into the dry ingredients as this will cause the rimmer to be on the inside and outside of the glass—which is something you absolutely do not want. (Is salt an ingredient IN a margarita? I think not!)
TIP: Fruit should be juiced or muddled at room temperature because chilled fruit will yield only about half as much juice. If you forget to remove fruit from the refrigerator before the cocktail hour, run warm water over the fruit. To increase the juice extracted from citrus, on a counter, firmly press on the citrus fruit with the heel of your palm and roll back and forth.