Wednesday, October 24, 2012
The story of the Tokyo Iced Tea is that after World War II, US soldiers stationed in Japan enjoyed this drink so much they had to attach an uncouth name to it. This is a layered cocktail and very lovely to look at. The green on the bottom is supposed to be the Tokyo river which supposedly turned green from the bombings. The ice and yellow of the pineapple juice is the city and its buildings, the diluted layer of tequila at top is the Tokyo smog, and the cherry garnish is the red Japan sun.
Another drink bartenders always get wrong.
The mojito is a wonderful drink when made right. It should not be served in the winter, no matter how delicious. It is a summer drink made with mint so fresh the room fills with its aroma, and limes, juicy and succulent. The mojito is strong, but sweet and refreshing.
Ask 20 bartenders how to make this drink and you will get 20 different recipes. My recipe is right.
I make all martinis based on fruits exactly the same way... based on the same formula. Appletinis, mango martini, strawberry martini, lemon drop, etc. When I teach people how to make these drinks I tell them that the best way to make a great tasting drink every time is to simply use lemon vodka, splash of sour, triple sec and lime juice; then add whatever fruit that drink requires. The exception being with the appletini which I instruct to add a splash of ginger ale as well.
For some reason, the Appletini is a wildly popular drink in just about every bar in the country. They are a dark green color because the recipe calls for apple puckers which is artificially colored green. The drink is then garnished with of all things, a cherry. It makes no sense. Taste is okay, but overly sweet. If someone orders an Appletini from me, I like to add a little ginger ale to it. If gives the drink a nice flavor and some bubbles. This cocktail is NOT an Appletini. I like to make seasonal cocktails, so when October and November roll in apples are an obvious choice. Made from fresh apples, one sour and one sweet, the drinks color is a light yellow... not green. Who came up with green as a color for apple juice?
Wednesday, October 17, 2012
I HATE sour mix. And it seems like most bartenders depend on it. A sweet, fruit based martini never requires sour mix. Further more, a fruit based cocktail should be dependent on the actual fruit it is based on for flavor and not based on puckers artificially flavored. YUCK!
I like to offer seasonal drinks. Summer is not only a time of great fruit offerings but also a great opportunity to make really delicious and REFRESHING cocktails. This is no exception. Despite the fact that it is a margarita at heart, it is particularly refreshing due to the watery sweet awesomeness of watermelon.