Hello. My name is Adam and Emily has asked me here today to talk to you about cocktails. Now, are you sitting comfortably? Good, then we can begin…
Welcome to a little corner of Ems’ site I’ve titled ‘Muddling Through’, a far from expert series of sporadic posts by me, focussing on alcohol and the wonderful art of making cocktails. The idea is for me to share with you drinks and cocktails I prepare here at home, as I slowly develop my skills in Mixology. We thought it might make a nice change to write from the perspective of the learner (as that is very much what I am!) in the hope of making the recipes seem a little more accessible, so I’ll do my best to explain everything as I learn it. It may be the case that you know a thing or two yourself, in which case I would welcome any input and for anyone interested, perhaps we can all learn and get pleasantly inebriated together!
A little background on the origins of my hobby can be found on my own blog ‘Unfamiliar Ceiling‘ where I have posted about a couple of drinks already. However as Ems has been asking me to do a little Boozy section for her for so long, and as I neglect my own blog enough as it is, I thought it might be nice to contribute to her little bit of the internet! I have quite a different style to Ems which will be clear if you read my blog, so I hope these posts fit in nicely here!
And that’s about it really! I hope it proves useful to anyone wanting to make their own cocktails and offers a little something different to what I’m sure are a large number of other blogs and sites (and of course books!) out there essentially providing the same recipes. I’m going to try to make it as simple and transferrable as possible so hopefully it’ll always be as easy to follow as I found it to make!
In terms of drinks, for the moment I’m most definitely a classics man (you’ll see a lot of Martinis from me for sure)! I’ve found that there are a number of benefits to focussing on these drinks. Firstly they often have very few ingredients so if you want to make them, you don’t have to go hunting for liqueurs or fruit and whatnot. What you’ll need should be easily accessible from your local supermarket. Also they’re classics for a reason, so why not start with the best?! Finally they’re full of alcohol, by which I mean you’ll really get to taste the spirits you’re using and get familiar with them. The downside of course is that they can also be the least forgiving because they don’t have large quantities of mixers etc. to hide any flaws!
As for the style of my posts, you’ll find that I probably won’t provide actual quantities for a lot of drinks. I will instead list ingredients in terms of ‘measures’ and the reason for this is twofold. Firstly, there are different size jiggers so you might have a 25/50ml jigger, whereas the next person might have a 1/1.5 fl oz jigger. The other is so that you can easily scale the drinks up to make more by simply scaling up the size of your ‘measure’.
Some advice before we begin (sorry for anyone expecting a recipe from this first post! Patience, young grasshopper! Patience!)….
- You will need lots of ice. Ice is very much your friend in this endeavour. Love the ice.
- Freezer space for chilling glasses is also important. If you’re not using ice in the glass, chances are you’ll be serving into a chilled one.
- Treat yourself to the good stuff. I’m not saying go and buy the most expensive booze out there, not at all and I certainly don’t. Check out what’s well rated (e.g. on the International Spirits Challenge 2013 Awards you’ll see one of ASDA’s own gins is a gold award winner!), or buy yourself that bottle of Vodka/Rum/Bourbon/Gin you tried ages ago and really loved but always thought it was a bit too much and what difference does it really make when it’s with coke/tonic/lemonade anyway? Well, you’re not drinking it with coke any more! Think of it this way: That really nice bottle of gin, from which you will get over a dozen good strong drinks, is the same price as buying less than half as many Gordon’s and tonic at the pub.
- Enjoy it, but do take it seriously. There’s a reason a Long Island Iced Tea from the American bar at The Savoy is better than one from Cucamara. It’s because the guys at The Savoy really know their shit and don’t have a bottle with ‘Long Island Mix’ on their shelf that they just pour into a glass and top up with coke. Yes you pay for the difference, but the difference is worth it. So at the risk of sounding like a bit of a tosser: if you treat the drinks right, you’ll taste the difference. Mostly my point here is that you really are dealing with recipes, and recipes have precise quantities. You don’t tend to make cakes better by chucking in extra flour or eggs, and the same applies here.
That really is it! I’ll hopefully be back with you very soon with a drink for you all to try! In the mean time I think I’d better start swotting up!