![]() "Stir for 12 seconds or 30 rotations, and shake hard for 12 seconds," he suggests. Anything that has citrus is shaken, anything without citrus is stirred, says Peter Muntyan, lead bartender at Prime + Proper in Detroit, Michigan. If it sounds good, it just might be, so don't be afraid to experiment!" Consider things that might complement your favorite meal. Try to think outside the box and grab things you haven't tried or haven't seen others try. "The fresher the ingredients, the fresher the cocktail, so head to the produce section and look around. Is gin more your thing? Try pairing it with some sparkling water and fresh herbs like basil, rosemary, or thyme." And don't forget to take advantage of the season, Mish adds. Playing with tequila or vodka? These spirits are more versatile and pair well with any flavors like lemon and lime, jalapeño, grapefruit, pineapple, and other fruits. Choose your spirit and flavors wisely: "With whiskey, perhaps you can use orange juice, brown sugar, cinnamon, and honey. Before you fully commit to one specific blend, ask yourself, "Is there a better spirit or flavor pairing that I'm not thinking of that would work better?" says Daisy Clark, bar manager at Hearth and Hill in Park City, Utah. "It's all about balancing the ratio of the drink's ingredients," she explains. Referencing Drinks by Bar Cost You will hear terms like well drinks and call drinks when around the bar. The pour count will be different for a thick viscous liquid like Grand Marnier or Bailey's vs a thinner liquid like a vodka. ![]() They’re the refreshing drinks that are a hit at happy hour and a perfect way to begin your bartending experience. You should also make sure to use pour spouts. Highballs are tall, simple mixed drinks that are easy to remember and make. Too strong? Add a little simple syrup or bitters. When you are first starting out use a jigger to measure your pours. (Try using a small straw to trap a little liquid inside, then drop it onto your tongue.) Too sweet? Add a little extra citrus or bitters. "Just like a chef tastes a dish before it leaves the kitchen, taste your drinks before serving them to others," Becker says. "Preparation and consideration will ensure the best possible expression of what you're trying to achieve in your home mixology adventures." Your juices, syrups, and garnishes are prepped with your jigger handy and spirits fitted uncapped," he says. Before he picks up a single cocktail tool, Mish likes to focus on "mise en place," a French culinary term that means "everything in place." "Your glassware should be close by and chilling, if applicable. I have my juices, syrups, spirits, tools, bitters, garnishes, and glassware ready to go." Before I host, I check that my bar has everything I need. "Preparation makes all the difference when mixing drinks for groups of friends. ![]() An organized and prepared bar is essential for hosting, Becker says.
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