Tips and Tricks

This is a section that I will be adding to over time. It will be in it’s own little category so you can check it once in a while.

  • There is no substitute for fresh fruit juice. Especially with Lemons and Limes.
  • When muddling, you want to gently press and twist rather than trying to break apart the ingredient.
  • For drinks that contain fruit juice, or cream based liqueurs. You’ll generally want to shake it because they don’t mix as well with alcohol. Shaking breaks down the ice quicker than stirring so you’ll want to shake roughly 10-15 seconds.
  • For drinks that only contain alcohol, you’ll want to just stir it. For example, a martini. You don’t want to “bruise” the drink. You’ll roughly want to stir for 20-30 seconds, but this really depends. Always taste to perfection.
  • Liquor vs Liqueur – “Licker vs Li-Koor”. Liqueur has at least 2.5% sugar by volume, liquor has less than 2.5%. (Found this stat somewhere online). Liquors are Gins, Whiskeys, Vodkas, etc. Liqueurs are your Creme de Cacao, Frangelico, Triple sec, etc. You can tell because Liqueurs are usually quite sweet.
  • Egg whites: When using egg whites, you’ll always want to do a dry shake before adding ice and reshaking it to chill the drink. By dry shaking you allow the egg white to “emulsify” with the drink