Having looked last week at selecting and storing citrus, we'll follow up this week with a quick look at juicing techniques, tips, and tools.
'Cocktail Techniques' on Serious Eats
With last week's Salmonella 101 out of the way, it's time to turn to the practical use of eggs in cocktails. This week, we'll look at the roles that eggs play in cocktails, we'll rock just a little more science, and we'll examine several classic types of cocktails that use eggs. Let's get cracking!
This week we turn to measurers: the jiggers, cups, and other tools you use to measure out ingredients for a cocktail. Your options here are simple and few, so this is not terribly complicated.
The easiest way to crack ice might be to wrap it in a tea towel or napkin, or pile it into a plastic bag, and slam it to shards with a mallet or rolling pin, while pretending it's a former flame or your landlord. But if you just want to crack three or four cubes to stir a martini over, or you're looking to impress a date or guest with your flashy technique, try this nifty method for cracking it in your hands with a bar spoon.
Simple syrup is one of the easiest ingredients you can prepare at home, and it's a basic, indispensable part of the cocktailian's arsenal. Here's the easiest method and a few variations for you to try.
Kazuo Uyeda, the author of Cocktail Techniques, has been bartending at some of Japan's finest bars since 1966. His latest book, Cocktail Techniques is a fascinating window into a style of bartending not often found on this side of the Pacific. Win a free copy after the jump.