FIVE TIPS FOR MAKING A COCKTAIL TONIGHT

A great cocktail is made in the details. In Part Five (page 253) you’ll find information about tools, glassware, specific pantry items, and techniques that are key components of successful cocktailing. Here are the five most important things to know when you’re getting started:

1. USE QUALITY SPIRITS

In the words of bon vivant Charles H. Baker, Jr., who penned a book on exotic cocktails at the turn of the century, “We can no more build a fine cocktail on dollar gin than Whistler could paint his mother’s portrait with barn paint.”

2. PREP BEFORE YOU MIX

Bartenders, like chefs, call this setting up a mise en place. Once you’ve read through the recipes, set out your bottles and cocktail tools (page 254). Then, squeeze your juices, and cut any garnishes. You don’t want to finish making drinks, and then have to dig through kitchen drawers for a peeler.

3. PREPARE THE GLASS

It takes five minutes to completely chill a glass in your freezer. If you skip this step, your drinks will turn lukewarm within minutes and taste less than crisp. If you don’t have room in your icebox, drop some ice into the glass, swirl it around, and let it sit while you are mixing the drink. For hot drinks, warm a mug with boiling water.

4. MEASURE YOUR INGREDIENTS

A drink should be multi-dimensional. You want to taste all of your ingredients without any one component overpowering the others. To get your proportions right, use a jigger (we like OXO). Then, measure out your cheapest ingredient first—it may be lemon juice, or it may be vermouth. That way, if you make a mistake and need to start over, you won’t have to toss out precious spirits. Remember to always taste before serving (dip in a straw if the drink is for someone else) to ensure the drink is balanced.

5. REMEMBER THE GARNISH

A twist, a flamed peel, or a wheel of citrus doesn’t just add to the visual appeal of the drink, it also contributes aromatics and flavor. That first sip is all about smell—a whiff of lime, a hint of cucumber. For more on garnishes and to learn how to make them, see page 264.