Cocktail Professor’s Post

How to Use Absinthe in a Cocktail by Kara Newman In case you’ve missed the headlines, Absinthe is back, from New York to Las Vegas to London. You may have even acquired a bottle of the anise-flavored liqueur—and discovered that it’s a little different from most other spirits, bottled at extra-high proof and designed to be diluted rather than sipped straight. The so-called “green fairy” can be a useful cocktail ingredient, if you know how to use it. To help with that, we present the Cocktail “Absinthe-o-Meter,” which categorizes drinks based on how much absinthe is used, from just a few drops to dialed up to an ounce or more.

Have you ever wondered why some cocktails just seem to hit the spot while others fall a bit flat? The secret often lies in the garnish! A well-chosen garnish can transform a simple drink into a masterpiece. It's not just about making it look pretty (although that's a nice bonus) - the right garnish can actually enhance the flavors and aromas of your cocktail 🌿 Think about it this way: when you add a slice of orange or a sprig of fresh mint, it's like adding a little extra zing or freshness to the drink. The interplay of flavors creates a more complex and enjoyable experience. It's the secret ingredient that takes your cocktail game to the next level ✨ So, what makes a great garnish? It all comes down to balance and creativity. Choose ingredients that either complement or contrast with the main flavors in your drink. A classic gin and tonic is elevated with a twist of lime, while a whiskey sour comes alive with a cherry on top 🍒 Also, don't be afraid to get a little fancy! Garnishes are your chance to show off your bartender skills and add a personal touch to your drinks. Edible flowers, dehydrated citrus slices, or even a flamed orange peel can take your cocktail from ordinary to extraordinary 🎇 The best part? Elevating your drinks with the right garnish is easier than you think. Keep a few key ingredients on hand, like fresh herbs, citrus fruits, and olives, and you'll always be ready to take your cocktail game to new heights. So, the next time you're mixing up a drink at home pay attention to the garnish - it might just be the missing link to perfection 🍹 Disclaimer: Images generated with AI (Adobe Firefly). #HollywoodDistillery #ArtisanalSpirits #Cocktails #Garnish #Masterpiece

Texture: the next frontier in beverage innovation is an article on Beverage Daily regarding the increased interest in the area of boba/bubble tea. Read more: https://lnkd.in/eAjGjidv. It turns out that we were ahead of the game in how to measure the texture of boba and here you'll see how we do it: https://lnkd.in/eJwt5sTi

The Whiskey Sour is a classic cocktail with roots that stretch back to the 1800s. Originally, it was a way for sailors to enjoy whiskey while also getting a dose of citrus to prevent scurvy. Its simple recipe—whiskey, lemon juice, and sugar—quickly gained popularity for its balance of sweet, sour, and strong flavors. This cocktail made its debut in bartender Jerry Thomas’s The Bartender's Guide in the 1860s, solidifying it as a staple of American mixology. Over the years, the addition of egg whites became popular for a frothy finish, giving the drink a creamier, more refined texture that many people enjoy today. How The Essential Mixologist Can Amplify the Whiskey Sour: The Essential Mixologist’s dehydrated fruits and cocktail rimmers can add depth, texture, and visual appeal to the classic Whiskey Sour. 🍋 Dehydrated Lemon or Orange Garnishes: Traditional garnishes like fresh lemon slices or twists can be elevated with dehydrated citrus. Dried lemon slices bring a bold, visually striking garnish that also releases subtle aromas when rehydrated in the drink. 🍎 Seasonal Garnishes: Adding a dried apple or fig slice could bring a unique fall or winter feel to the Whiskey Sour, keeping it on-trend with seasonal flavors. These elements make the Whiskey Sour more dynamic and give bartenders and home mixologists alike the chance to craft a visually impressive and unique version of this classic.

Mint Margarita Recipe ~ Mint Margarita Benefits ~ Mint Margarita Easy Recipe https://lnkd.in/eaQy4uiB The mint margarita is a refreshing twist on the classic margarita, incorporating fresh mint leaves to add a vibrant, aromatic flavor. This cocktail is perfect for summer gatherings or anytime you want a cool, invigorating drink. To make a mint margarita, you’ll need a few key ingredients: fresh mint leaves, tequila, lime juice, triple sec (or another orange liqueur), simple syrup, and ice. Start by preparing your glass: run a lime wedge around the rim and dip it in salt or sugar, depending on your preference. This step not only adds a decorative touch but also enhances the drink’s flavor profile. For the simple syrup, you can make it at home by dissolving equal parts sugar and water in a saucepan over low heat, stirring until the sugar dissolves completely. Let the syrup cool before using it in the cocktail. Next, in a cocktail shaker, muddle about 10-12 fresh mint leaves with a tablespoon of simple syrup. Muddling helps release the essential oils from the mint, giving the drink its signature fresh taste. Be gentle while muddling to avoid breaking the leaves into tiny pieces, which can make the drink bitter. After muddling, add 2 ounces of tequila, 1 ounce of freshly squeezed lime juice, and 1 ounce of triple sec to the shaker. Fill the shaker with ice, then shake vigorously for about 15-20 seconds.

𝐈 𝐋𝐨𝐯𝐞 𝐒𝐥𝐮𝐬𝐡𝐢𝐞𝐬 𝘣𝘶𝘵 𝘪𝘧 𝘺𝘰𝘶 𝘢𝘴𝘬 𝘮𝘦 𝘧𝘰𝘳 𝘴𝘵𝘳𝘢𝘸𝘣𝘦𝘳𝘳𝘺 𝘺𝘰𝘶 𝘤𝘢𝘯 𝘭𝘦𝘢𝘷𝘦 𝘮𝘺 𝘣𝘢𝘳! I’m quite proud of this photo. I may be getting better or it could just be dumb luck but what do you think? Everybody loves a Margarita! My own favourite is a Tommy’s Margarita, maybe because it is a little sweeter, but mostly because a good Mexican restaurant or bar will have them on tap from a supercharged slushie machine. There is something wonderful about being able to pull a lever and have a frozen Margarita flood out into your glass ready to give you alcoholic brain freeze. But we’re not talking about Margaritas today; we are talking about what you do when you really want a Margarita but you run out of Tequila. Truth be told though it was actually running out of Gin, not Tequila, that created this drink. Jennings Cox was an American engineer working at an iron ore mine in Cuba in 1896. One night while entertaining guests at a party, he committed the cardinal sin of the time and ran out of Gin. Like all good engineers, he quickly came up with a solution to the problem, grabbing the only spirit available to him, a locally produced Rum, and eager to make it looked like a planned deviation from the norm, he crafted a punch of Rum, lime juice and sugar. Where in Cuba did this take place? Well Jennings Cox lived in a little beachside village called Daiquiri. For a change, we can be a little precise about this since the original recipe card still exists signed and dated by Cox himself. Time rolls on 34 years or so, and the El Floridita bar that I spoke of in relation to the Hemingway Daiquiri has just taken delivery of a modern labour saving appliance, the blender. Maybe the bartender was hot that day, but he was certainly inspired, and decide to throw the ingredients of the Daiquiri along with some shaved ice into the blender and see what happened. What he created was no less than cocktail magic, the Frozen Daiquiri. There has, from time to time, been some debate about whether you should use lemon or lime juice, but for a little know fact; lemons are almost unheard of in Cuba while every house has a small lime tree. Now obviously, you can substitute any fruit for the lime, and a quick search of “types of frozen daiquiri” turned up as the top hit “15 Frozen Daiquiri Recipes to Chill You Out This Summer” but the essence of the Daiquiri is that it is supposed to be sour, in fact it sits squarely in the centre of the cocktail group called ‘sours’. So if you want a strawberry, or banana, or mango & coconut, or indeed a frozen ocean (with blue curaçao) alcoholic slushie, then be my guest, but please don’t call it a Daiquiri. If you like my weekly posts but want a little more including the recipes for the cocktails, then please consider subscribing to the substack. It’s free, and you should only get one email a week as I make each cocktail. https://lnkd.in/gprNkYNB Here’s wishing you a sour slushie weekend!

Zhenzhiwei‘s delightful pearls are the perfect complement to a wide range of creations, adding a unique twist to your menu offerings. Here’s why popping boba is the perfect pairing: 🌟 Burst of Flavor Vibrant Fruit Juices: Our popping boba is infused with real fruit juices, offering a burst of natural flavor in every bite. Diverse Flavors: Choose from a variety of tantalizing flavors, including classics like strawberry and mango, or explore exotic options like lychee and passion fruit. 💡 Innovation and Creativity Menu Differentiation: Stand out from the competition by incorporating popping boba into your menu offerings. It’s a simple yet effective way to add excitement and innovation. Customization Options: At Zhenzhiwei, we offer customization options to match your unique brand and menu preferences. From flavor combinations to packaging designs, the possibilities are endless! Whether you’re a bubble tea shop, dessert café, or cocktail bar, popping boba from Zhenzhiwei is the perfect addition to your menu. Get creative and explore the endless possibilities of pairing popping boba with your favorite beverages and treats! #Zhenzhiwei #PoppingBoba #BeverageInnovation #MenuIdeas #FoodCreativity #teatime #desserttime #dessert #foodie #instadrinks #drinking #cafe #food #beverage #Topping #fruittea #bubbletea #milktea #bobatea #pearlmilktea

Secret to 2025 new cocktail trend is my all time favorite after wine dinner cocktail, the Carahillo. Credits go to my wonderful Mexican wife who introduced me to this 13 years ago! A Carajillo is a popular coffee cocktail originating in Spain and widely enjoyed in Latin America, particularly in Mexico. It combines coffee with a splash of liquor, often brandy, whiskey, or a liqueur like Licor 43. Here’s how to make a classic Mexican-style Carajillo using Licor 43: Ingredients • 1 shot (1.5 oz) Licor 43 (or substitute with another liqueur like brandy or rum) • 1 cup (8 oz) freshly brewed espresso or strong coffee • Ice (optional, for an iced version) • Lemon or orange peel (optional, for garnish) Instructions Hot Carajillo: 1. Brew a fresh shot of espresso or a small cup of strong black coffee. 2. In a heat-resistant glass, pour the Licor 43 (or chosen liqueur). 3. Gently pour the hot espresso or coffee over the liqueur. 4. Stir gently to combine. 5. Garnish with a lemon or orange peel if desired. Iced Carajillo (Carajillo 43): 1. Fill a short glass (like a rocks glass) with ice cubes. 2. Pour the Licor 43 over the ice. 3. Add the freshly brewed espresso or strong coffee on top. 4. Stir gently and garnish with a lemon or orange peel if desired. Tips for Customizing: • Liqueur Options: While Licor 43 is traditional in Mexico, you can use whiskey, brandy, or dark rum for variations. • Sweetness Level: Licor 43 is naturally sweet, but you can add a pinch of sugar if using less sweet spirits. • Presentation: Serve in a heatproof glass for the hot version, or a short tumbler for the iced version to showcase the layering. Enjoy your Carajillo as a delightful pick-me-up or an after-dinner drink!

🍸 Want to master the art of crafting perfectly balanced cocktails? Here are the secrets to achieving harmony in every sip. 🌟 Proportions: Follow classic ratios like 2:1:1 (spirit, sweet, sour) for a well-balanced base. Fresh Ingredients: Use fresh juices, herbs, and garnishes to enhance flavor. Taste as You Go: Continuously taste and adjust to achieve the perfect balance. Ice Matters: Use quality ice to control dilution and maintain the right temperature. Garnish Thoughtfully: A garnish should complement the cocktail’s flavor profile, not just look pretty. What’s your favorite trick for balancing a cocktail? Let’s hear your tips! 🍹👇 #BalancedCocktails #MixologySecrets #PerfectCocktails #BartenderTips #DrinkProportions #FreshIngredients #QualityIce #CocktailGarnish #CraftCocktails #CocktailArt #CocktailWeekIndia

𝗖𝗿𝗮𝗳𝘁 𝗖𝗼𝗳𝗳𝗲𝗲𝘀 𝗮𝘁 𝗕𝗲𝗮𝗰𝗵𝘃𝗶𝗹𝗹𝗲'𝘀 𝗖𝗮𝗳𝗲́𝘀 Among our most beloved beverages, signature specials like the Shaken, Moody's and Nutcase have always found mention. These beverages are a slight departure from your classic favourites and play with flavours, textures and an element of theatrics while still highlighting the best profiles of our specialty beans. Craft Coffees occupy a very central place in our menu and in our hearts for the freedom they give us to experiment, improvise, and pay careful attention to each coffee that comes from the roastery. The process of creating each craft coffee – much like a lot of the menu curation at Beachville – begins with thinking about the flavour notes of the coffee bean we use, and pairing it with complementary ingredients, while also incorporating seasonal/ local flavours. What you get is a handcrafted coffee made with style, care and surprises. Craft Coffees at Beachville are served both warm and cold. Think of the Moody's, in which pomegranate and scents of rosemary meet filter coffee, bringing you an iced beverage that is slightly sweet, fragrant and refreshing. Or, you could try a warm signature like the Red Velvet Cortado, in which the classic espresso based beverage takes on a dessert form in colour and richness, perfect for cooler, rainy evenings. The most exciting part about craft coffees is that there is always room for more ideation, and we have the seeds of an idea being experimented with, tested and perfected at any given time!