Making Your Own Cocktail Ingredients
Interest in classic cocktails and creative mixology continues to grow at a phenomenal pace, even as the economy has taken a dive. But as bartenders and home enthusiasts explore new or forgotten products and flavors, it’s not unusual that they run into a wall: the range of commercial products, while growing, is still somewhat limited.
In response, these folks are increasingly turning to the kitchen to create their own ingredients—syrups, bitters, liqueurs, and other spirits and mixers that can exponentially expand the number of options available when mixing drinks.
Last summer I chaired a panel discussion at Tales of the Cocktail that touched on making everything from simple infusions to complex liqueurs and compound syrups, and this week—as part of the monthly Mixology Monday cocktail-blog event, this edition hosted at Pegu Blog—nearly 30 bloggers posted the recipes and results of their own explorations into DIY mixology.
While it’s not surprising to see people making their own fruit syrups such as grenadine and homemade fruit infusions—the flavor benefits are substantial for a process that’s so simple—what became clear from the event is how adventurous bartenders and home enthusiasts are becoming with their ingredients. From homemade vermouth to peppery bitters to house-cured olives for garnishing martinis, the range of ingredients produced by participants is really eye-opening.
When you’re mixing drinks for friends, do you stick with store-bought ingredients, or add a homemade touch?
About the author: Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.
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6 Comments:
It's great to see you linking to MxMo!
I always make my own syrups. Homemade grenadine is easy: 1 part pomegranate juice to one part sugar, heat, and reduce to desired thickness. I also do passion fruit syrup (essential for NOLA hurricanes) in a similar manner. I did one batch of orgeat (and still have it).
I have also tried falernum a once.
tomthewombat at 5:56PM on 11/12/08
I love making syrups, infusions and garnishes for cocktails. Most recently I've made Ian Knauer's homemade gin, serrano chili infused tequila and vodka, and a black pepper simple syrup. I enjoy using herbs and spices in unexpected ways for drinks. I always use fresh fruits, juices and vegetables in drinks - it makes all the difference in the world. I'm amazed by how many of my friends have never had a margarita made with lime juice instead of mix or fresh sangria. I mean, is it really all that hard to squeeze a couple of limes?
I get a lot of inspiration for cocktails from restaurants and bars. The Starlite Lounge in San Diego is a favorite. They take their drinks very seriously there.
It's really fun to tweak recipes and make something unique for dinner guests - it make them feel special!
runrgrrl at 6:07PM on 11/12/08
A while back, you inspired me to make my own orgeat syrup. I've used it quite a bit since then. I definitely make my own fruit syrups, and sometimes a nice, tart shrub (thanks to Eric Felten).
Dominic
the zen kitchen
dvchurch at 9:10PM on 11/12/08
We have our own homemade ginger simple syrup (for soda and for cocktails), but I think we could do more. On my to-do list: making pepper-infused vodka for bloody marys. Also, I would love to see a recipe for homemade bitters.
buttonwillowsix at 11:35PM on 11/12/08
i'm a fan of homemade celery salt (oven-dried celery ground with sea salt) and homemade tonic. i'm inspired by a friend of mine who makes her own bar ingredients, too: http://smallhandfoods.com
vvvanessa at 10:53AM on 11/13/08
My friend (and mixology hero) makes homemade grapefruit bitters as well as tonic water and more on his blog (also part of Mixology Mondays) http://www.jeffreymorgenthaler.com/2007/grapefruit-bitters/
chocomeat at 8:52PM on 11/24/08