How to Shake Up A Storm and Become A Cocktail Master
Don’t mix a grain based spirit such as vodka with a fruit based spirit such as calvados.
A classic cocktail should contain no more than 5 ingredients.
A cocktail should have no more than 70ml of alcohol.
Only stir spirit-only cocktails such as Manhattans and Martinis (contrary to what James Bond says!) in order to get the rich, crystal clear look of the drink.
If your cocktail contains citrus, eggs, dairy or cream liqueurs then you need to shake it in order to emulsify all the non-alcoholic ingredients. Don’t shake too much otherwise the ice will melt, stop when you see condensation on the shaker.
Did you know that citrus juice changes as it ages? To get the optimum taste when using lemon or lime juice in your cocktail, squeeze the juice and then leave it sealed for a few hours for the best flavour. Orange juice on the other hand, must always be freshly squeezed.
Learn the difference between these four components:
Strong (body of the cocktail, supplied by the spirit)
Weak (The lesser alcohol part, such as a liqueur)
Sour (A citrus note which binds the ingredients)
Sweet (syrup or sugar)
Have the right glassware. For instance, any cocktail containing champagne should always be served in a champagne glass.
Know the different between a short drink and a long drink: a short is below 12cl and a long is above. A long drink will always be more diluted.
Decorate your cocktails but make sure those finishing touches are edible, and choose colours to complement the colour of the cocktail.
MEN OF THE CLOTH
30ml Pierre Ferrand Original 1840 Cognac 20ml D.O.M. Benedictine 20ml Red Wine 20ml Fresh Lemon Juice 15ml Sage Syrup 10ml Slivovitz or Plum Eau de Vie
Shake all ingredients with ice and fine strain into a rock glass with ice. Garnish with thyme and few slices of apple.
SPARKLING AMARO SOUR
45ml Amaro Averna 20ml Fresh Lemon Juice 15ml Grenadine 3 dash Angostura Bitters 15ml Egg White Top Champagne or any dry sparkling wine
Dry shake all ingredients except Champagne to build foam. Add ice, shake and fine strain into a cocktail glass. Top with champagne and garnish with star anise and few drops of angostura bitters.
45ml Fords Gin 20ml Fresh Lemon Juice 20ml Honey Syrup 10ml Ginger Puree Top Champagne or any dry sparkling wine
Shake all ingredients except champagne with ice and fine strain into a coupe glass. Top with champagne and garnish with lemon peel and candied ginger.
45ml Fords Gin 15ml Raspberry Puree or alternatively 3 fresh raspberries 15ml Fresh Lemon Juice 15ml Pink Pepper Syrup 15ml Egg White Dash Absinthe
Swirl a small amount of absinth in the cocktail glass and discard the excess. Combine and dry shake all ingredients except champagne to build foam. Add ice to the shaker and fine strain into the prepared cocktail glass. Garnish with some pink peppercorns.