Sunday, February 14, 2010
Sorry....
Okay, so I'm really neglecting my blog; don't call the folks on me! As of now I'm going to change the format to include varied things like a section for bar basics for my friends with how to questions, and other things! I will have this worked out about summer, PROMISE! Feel free to keep in touch via twitter in the mean time. TheMixicologist, that's me! Egészségedre!
Saturday, January 9, 2010
Become a Pro at Proportions!
Okay so when thumbing through old cocktail books, or possibly new ones you might see recipes presented as ratios that make no use of ounces or modern measurements. Fret not! Its a lot more simple than you think. Some of you advanced cocktailians out there may think "this is stupid", but I've seen it done incorrectly by seasoned drinkers too. So here's something I just figured might be helpful to someone somewhere out there.
The best way for me to explain this is reading music notes. I know it sounds dumb, but music timing and understanding how to read music helped me to free pour and deal with proportions expertly and consistently like a champ. This method comes in frighteningly handy when making things by the pitcher!
Okay, so here's our recipe; to make it simple lets start with a....no scratch that. We won't do this the simple way, learning the difficult stuff and getting it down will make the easy things all water under the bridge. We're rocking it out with the Hemingway Daiquiri, one of my favorite drinks! This is Dale DeGroff's version, a huge name, but one of the nicest folks I've ever met!
1.50 ounce Light Rum
0.75 ounce Lime Juice
0.75 ounce Simple Syrup
0.50 ounce Ruby Red Grapefruit Juice
0.25 ounce Luxardo Maraschino Liqueur
Alrighty, so very much just like music you first figure which note gets what value and every other note is measured in proportion to that. Simply put: I'm going to establish that 0.25 ounces is one part because most every other quantity is greater than it and a multiple of. So based on the rule just set and the application of simple division, I've established that there's 1 part Luxardo, 2 parts Grapefruit Juice, 3 parts each of Simple and Lime Juice, and 6 parts of Rum. In addition to the reasoning above, I know that when I count out pours counting to four is one ounce. That being said I'd count out each part as one and that one count equates to a quarter ounce. So whether making it by the teaspoon or by the gallon your recipe is consistent.
If I wanted to be difficult and irrational I could dictate that one ounce is one part which changes the proportions to 1/4 Luxardo, 1/2 Grapefruit, 3/4 Simple and Lime, topped off by 1 1/2 parts rum. Now this kind of makes counting a blip, see? So as a personal rule of thumb, I always make 1/4 ounce one part. It just makes life far easier!
Are we all on the same page, kids? Get it? Got it? Good!
The best way for me to explain this is reading music notes. I know it sounds dumb, but music timing and understanding how to read music helped me to free pour and deal with proportions expertly and consistently like a champ. This method comes in frighteningly handy when making things by the pitcher!
Okay, so here's our recipe; to make it simple lets start with a....no scratch that. We won't do this the simple way, learning the difficult stuff and getting it down will make the easy things all water under the bridge. We're rocking it out with the Hemingway Daiquiri, one of my favorite drinks! This is Dale DeGroff's version, a huge name, but one of the nicest folks I've ever met!
1.50 ounce Light Rum
0.75 ounce Lime Juice
0.75 ounce Simple Syrup
0.50 ounce Ruby Red Grapefruit Juice
0.25 ounce Luxardo Maraschino Liqueur
Alrighty, so very much just like music you first figure which note gets what value and every other note is measured in proportion to that. Simply put: I'm going to establish that 0.25 ounces is one part because most every other quantity is greater than it and a multiple of. So based on the rule just set and the application of simple division, I've established that there's 1 part Luxardo, 2 parts Grapefruit Juice, 3 parts each of Simple and Lime Juice, and 6 parts of Rum. In addition to the reasoning above, I know that when I count out pours counting to four is one ounce. That being said I'd count out each part as one and that one count equates to a quarter ounce. So whether making it by the teaspoon or by the gallon your recipe is consistent.
If I wanted to be difficult and irrational I could dictate that one ounce is one part which changes the proportions to 1/4 Luxardo, 1/2 Grapefruit, 3/4 Simple and Lime, topped off by 1 1/2 parts rum. Now this kind of makes counting a blip, see? So as a personal rule of thumb, I always make 1/4 ounce one part. It just makes life far easier!
Are we all on the same page, kids? Get it? Got it? Good!
The Manhattan...My way.
So I had a few things on hand that were traditional Manhattan and a few things that were not. To quote an incredible smart individual, "Originality is nothing but judicious imitation", that old chap was Voltaire.
While the origins of the Manhattan are disputed, I do know this much for sure: it's Whiskey (usually Rye), Vermouth, and Bitters, three simple ingredients. What makes this cocktail yours is all a matter of choice and proportion. Some people make 1:1, 4:1, 10:1. Me, personally I go with the 4:1, which translates into 2 ounces and .5 ounce, but for the spin I changed. Also, you'll notice in my Manhattan I added a Ginger Liqueur and used rhum instead of whiskey. The change in base changes the flavor profile a lot, and Canton serves as a flavoring agent and modifier which results in a Manhattan with a bit off the edge taken off and a subtle ginger note and warmth.
My Manhattan
2.0 ounce Barbancourt Trois Etoile
0.5 ounce Domaine Du Canton (DDC) Ginger Liqueur
0.5 ounce Noilly Pratt Rouge
2 Dashes West Indian Orange Bitters
1 Bar spoon Luxardo Marasche Cherry Juice
Marasche Cherries for garnish
Stir, serve up, garnish and enjoy.
While the origins of the Manhattan are disputed, I do know this much for sure: it's Whiskey (usually Rye), Vermouth, and Bitters, three simple ingredients. What makes this cocktail yours is all a matter of choice and proportion. Some people make 1:1, 4:1, 10:1. Me, personally I go with the 4:1, which translates into 2 ounces and .5 ounce, but for the spin I changed. Also, you'll notice in my Manhattan I added a Ginger Liqueur and used rhum instead of whiskey. The change in base changes the flavor profile a lot, and Canton serves as a flavoring agent and modifier which results in a Manhattan with a bit off the edge taken off and a subtle ginger note and warmth.
My Manhattan
2.0 ounce Barbancourt Trois Etoile
0.5 ounce Domaine Du Canton (DDC) Ginger Liqueur
0.5 ounce Noilly Pratt Rouge
2 Dashes West Indian Orange Bitters
1 Bar spoon Luxardo Marasche Cherry Juice
Marasche Cherries for garnish
Stir, serve up, garnish and enjoy.
Subscribe to:
Posts (Atom)
