Mixing A Superior Cocktail

Some tried and true tips to help bring your libations to the next level.

At the risk of giving away too many of my secrets, I want to share some tried and true tips for the next time you are shaking up some palate pleasing creations.

Fresh fruit is an easy, yet incredibly effective means of producing the freshest tasting fruity cocktails you will ever drink. The next time you are mixing up your signature cosmo recipe, throw in half a dozen blackberries and raspberries with a little more ice than you would usually use. When shaking, lean into the downward motion – this will smash the berries against the back of the shaker. The result will be amazing texture with a flavour that you simply won’t find in a store-bought juice.

Remember to taste the fruit before using it in a drink. If the berries aren’t quite ripe, you will need to add a tiny amount of brown sugar. Please be aware that if you add sugar, you will need to shake twice as long to properly dissolve the crystalline sweetener. Otherwise, it will produce a texture similar to adding Kool-Aid crystals to your martini. And no one needs a 500-pound jolly pitcher man bursting through the wall of their condo unannounced, exclaiming “Oh Yeah!”

Also make sure your ice is fresh. I use the ice machine in my fridge for my cocktails (unless I’m using flavoured ice cubs) but I change the water filter in the fridge regularly to ensure that any chlorine residue has been removed. There is nothing worse than lifting a cocktail to your mouth only to inhale a whiff of chlorine up your proboscis!

When you finish the shaking, taste your cocktail. There is no shame in tasting your libations before you serve them. Every good bartender uses the straw tap method to test each of their cocktails to ensure the balance is correct, just like all great chefs take a little taste of their sauces to ensure the seasoning is perfect. So have a stack of straws handy. Drop one into the drink, place your finger over the top, lift it out, and drop the bottom of the straw into your mouth. Not only is this sanitary for your guests, but quality control testing hasn’t been this much fun since your summer job at the Trojan factory.

Avoid using two-litre bottles of soda. These go flat very quickly and I do not know one person who likes a vodka soda that tastes like vodka and gross sedentary water. Go with cans or the old school small glass bottles.

And of course, always wash your bottle spouts once the bottle is done and the spout removed. You do have spouts on your bottles don’t you? If for some reason you’re lacking this essential item, I recommend you Google the location of the nearest restaurant supply store and run directly over to buy a bag of black spouts for your most used bottles. I will assume you already know to count to three for a perfect ounce-and-a-quarter pour.

Now you can cocktail with confidence and panache this weekend. Until next time, keep your glasses topped up and your feet on the ground.