In making a mixing drink, first take ingredients with a low cost so that if you make a mistake, you can start again with a lost drink.
How do you float brandy or liqueur?
To make the brandy float above the crème de menthe or another liqueur, tilt the glass slightly, insert the teaspoon with the back or the butt of the spoon faced up, and pour the brand slowly over the entire surface. To make a six-color pausse café, first enter 1/6 Oz grenadine. Add the stir bar, usually using a teaspoon or a long bar spoon. After that, pour into the surface of the teaspoon whose butt is facing up carefully. The elements are as follows:
- 1/6 Oz creme de cacao
- 1/6 Oz crème de mente
- 1/6 Oz Maraschino
- 1/6 Oz crème Y’vette
- The top one is cognag
Wipe the top lip of the bottle with wax paper when opening the cognag to prevent it from dripping. Further prevention so that whiskey does not spill when poured is to move a little shock towards the right or left with the lip of the bottle a little more elevated from the butt. When opening the soda, tilt the bottle to preserve the sparkle.
Use salt and water to wash beer glass. Soap water will cause the cognag beer to unfavorable condition which might result in flatten beer, where the beer is not bubbly. It is wise to wet the beer glass with ice before pouring the beer to prevent the beer from becoming flat.
To open a dark red wine bottle, so that the sediment does not interfere, or to open a stubborn cork or cork bottle cap, squeeze the neck of the bottle under a protruding circle with the clasp of the bottle and connect it to the base and heat it for about ½ minute. After that, wrap the neck of the bottle with a cloth soaked in cold water. The cork or cork lid from the bottle will jerk out by itself.
Do not fill the wine glass whose contents stay ½ glass of cold white wine with white wine that has not been cold because it will reduce the enjoyment and freshness of the wine. It is not wise to decant two different types of red wine by using one decanter because the second wine can lose the true taste of the wine
Keep in mind that to separate the egg white from the yolk, which is when you want to make a cocktail, it should be done in a practical, agile but flexible way. Crack the egg by hitting the center on the edge of the glass and then dividing the two with the same part and removing the yolk from one part of the skin, transfer it to the other skin so the egg white comes out and goes into the space provided underneath.
To make a cocktail or mixed drink, the egg is always put into the mixing glass first before liquor because if the egg is in bad condition, we still have a chance to discard the egg and replace it with a good one before we pour spirits into the mixing glass.
What is meant by the frosted glass is a glass that is made very cold. The glasses for the frosted drink are stored in the refrigerator or immersed in fine ice. For sugar frosted glass, moisten the edge of the glass with a piece of lime before it cools. Immerse the glass into a large bowl filled with flour sugar. Do this twice and then tap to release the excess.
All cocktails must be filtered before serving. Use a wire strainer, not a silver strainer. The ideal filter used at home is one of which uses tongs and let the wire cross over the glass. The filter is mounted on the shaker with the thumb at the top. Hold it steady with the other finger holding the bottom.
Sugar or syrup is always put in the shaker before liquor. Flour sugar is used in recipes in other circumstances. Normal syrup is not recommended, except according to the type or usefulness. Flour sugar can dissolve quickly and cause a slightly bitter taste in the cocktail. Always provide regular syrup, not only under certain circumstances. When making Old Fashioned, prepare and store or put what will be served in the refrigerator about one
hours before serving. When the time comes to be served, then just add whiskey. Drinks will taste better, comfortable and fresh when the glass and fruit or juices are really cold. For frosted mint yulep or very cold Mint Yulep, prepare the ingredient in the glass with ice cube crumbs, keep the glass in soft ice and stir until the glass is really cold.