If your going to be mixing drinks for someone besides yourself be prepared.
But Steve, what should I be prepared for? It's not like I'm saving lives.
No, but you still have to be prepared.
Lets say that you going to have a beer blast. You invite a few friends by word of mouth. Well unless you told everyone not invite more people, you just left yourself open to a big party. Will you have enough to drink, or eat? Hows your place going to look afterward? what will the neighbors say? What if there is a fight? Got it Skippy? These party's can get out of hand fast. You invite six friends and those friends bring or tell other people and so on.
O kay. Crowd control isn't going to be a problem. Right tell it to the nice police officer standing at your door. All your worries aren't gone. You need ice. How much? How much pop, chips, alcohol, toilet paper? What toilet paper? You have a bathroom, right? Having too much ice is a good thing. any extra just leave in the freezer. Don't skimp on the food, people will remember. Chips are cheap, and taco dip is easy to make. Pop and juices, not everyone drinks alcohol. Chairs are going to be needed too, you can't expect people to stand all the time.
Always figure out why your having a party. That will tell you most of the things you'll need to prepare for. If there is food, You need to make extra, especially if people like it. Also stock up on plates, napkins, plastic ware, bowls, cups or glasses, and garbage bags.
People are here for a party. If its something like a football party, do you have enough beer, or different types of beer. Just because you stocked up on what you like doesn't mean everybody likes the same thing. Your job as host is to find out what people like before hand. this rule applies to alcohol, wine and liqueurs. This last group can be pretty expensive.
Lets not forget the weather. a pool party isn't much fun when its raining and everyone is crammed into your house. If it doesn't rain, do you have extra towels? What if your having a holiday party during the winter? do you have a spot to put peoples coats? You don't want to have a party inside during the summer, and its 90 degrees outside. People might start passing out.
Now your having a party and you have everything covered. Everyone is having a good time, no fights have broken out. Your feeling pretty good, right? The party's winding down. People have had a few drinks, and they are getting ready to go. Your responsibility hasn't stopped yet. Watch who you hand keys to. If you feel someone has had a little too much to drink. It is up to you to make sure that Mr. Happy doesn't get into a car and drive off. Have A Backbone MAN! If this person is drunk it is up to you to make sure he dose not get behind the steering wheel. If something happens IT IS your fault. A friend wont stay mad for long when he actually wakes up the next morning
If someone refuses to give you their keys, or let someone else drive them home. You don't have to invite them back. A live friend is better than a dead drunk. Or someone who is suing you. You have to be prepared.
Keep it safe.
Cheers:
Steve Aniolowski / Spicy
Thursday, September 29, 2011
Monday, September 26, 2011
Traveling Drinkers Unite
No this is not a call fro a bunch of bar hoppers getting together. This is about trying new things. Most people have a favorite drink, bar, wine, whatever. That Can be pretty safe, and pretty dull. You have one life use that life to expand yourself.
No, I am not going to get on my dais and start to preach. But variety is the spice of life. The next time you go to your favorite hang-out, or store, instead of getting the same old thing try something new. Its easier at a bar, One drink wont cost that much. Some stores do offer single bottles of beer, if that's what your into.
If you go to the same place and order the same drink, order a different kind, brand or flavor. As I have stated in earlier posts there are so many varieties to choose from. If you go into the grocery store or convenience store, they have popular brands of beer. They cant afford to carry a lot of different local/ micro brews, or beers from other countries. So they play the favorites, the big national brands. These taste a lot alike, because these companies know what sells.
You can go to specialty stores that will have many more beers than just the nationals. These shops will have beers from light to dark, seasonal, flavored, local along with the national brands. They are set up to be like a grocery store for beers as well as some other beverages.
Liquor stores are just that. They have alcohols, liqueurs and wines. The mom and pop stores may not have a huge variety, but they may be cheaper. The larger stores will have many more different brands and types. You may also find other items for the bar at these stores, both big and small. Liquor stores will have small bottles of different flavors and brands that can be tried for just a few dollars.
What the title of this post refferes to is, if you are traveling stop and try something new. Many places have their own local beers and wines. this can apply to traveling to different counties, states even countries. Many states prohibit the import of wines and beers from other states. Lets say your stopping for dinner in an area you haven't been before, why not try a local wine or beer while your there. again I have stated in other posts that wines will very according to region.You may find a new favorite that you should pick up for home.
Other countries. This can be the best. They can offer the widest array. You may not just find beers and wines but also alcohols that are different. This is part of the local atmosphere. Drink like a local. If you go to Central or South America, you can find Tequila, Rum and Mescal. many alcohol producers offer tours and tastings, like the vintners. You will definitely find things you haven't tasted before. In the Caribbean islands you can find beers from North, Central, and South America.
This is just a little bit of whats out there. Be adventurous, its only a drink. Maybe you'll find that being a liquid tourist is fun, I have. I have traveled all across New York state and tried beverages everywhere. I have traveled up and down the east coast, into Canada, in California, and through out the Caribbean and Mexico. I have sampled a lot of local drinks and food. Some I have liked some I have not. Some are memorable and others not so memorable. I have had conversations with friend and locals over drinks.
You don't have to limit it just to drinks. If your somewhere try the food.If we are traveling with friends, we will each get different drinks, then order a bunch of different appetizers. this way you get to sample a bunch of types of drinks and a lot of different food. It easier than ordering different meals and usually cheaper. Chances are if you walk into a restaurant filled with locals, its got good food. So see the sites when you travel, but try and taste it too.
Pull up a chair, sit down and order something new.
Cheers:
Steve Aniolowski / Spicy
Thursday, September 22, 2011
Taste the Flavor of the Rainbow
The title says it all. Every beverage that I have covered up to this point has different colors and shades. From beer to wine to spirits to liqueurs, and mixers. Each one can go from very light (clear most times) to very dark (even black).
Wines are simple. They can start at almost clear for some whites. End at the darkest reds and Burgundy's. There are pink colors within this range too. This includes Sherry, Champagnes, dessert, and fortified wines. Most often the lightest wines have some of the most subtle flavors. That follows the darker the wine has a more bold, stronger flavors.
Beers on the other hand start out at a very pale yellow. Indian Pale Ale (IPA) are very pale in color. Again a pale beer has a light taste to it. The other end of the spectrum is a very dark, black beers. these are the stouts and Porters. The dark beers have a very rich, deep flavor. A lot of people don't like the taste of the dark beers. this is usually due to the fact that the ingredients have to be roasted for quite a while.
Spirits or alcohol range from crystal clear (vodkas and gins), to very dark browns (rums, whiskeys). Alcohols are not like wines or beers. Just because a liquid in this group is clear doesn't mean that it has no kick, or flavor. There are many clear alcohols : Gin, Vodka, Tequila, Rum, etc... There are also dark alcohols that have very mellow flavors, often times aged.
Alcohol is made different than wines and beers. It is distilled in a multi step process. It is also a very regulated process, due to moonshiners during prohibition. The process makes a very potent almost flavorless liquid. During certain steps different flavors can be added, or the product can be stored in different ways to add flavors. Alcohol like whiskey, scotch and bourbon, are aged in casks and kegs, which gives them their flavors. Even how long it is left in the casks / kegs to age will affect the taste and color.
Liqueurs are also distilled. But the color is usually enhanced. Go to any liquor store and find the section with the liqueurs. You can find almost every color there. As I stated in another article, Curacao is the same liqueur with different bold colors. The same thing applies to Schnapps, as well as many of the different liqueurs displayed at the store. They are most often created with an alcohol with a neutral or no taste, the flavoring is added and sometimes coloring. There are some flavorings that come with colors already added, many don't.
The flavoring aren't created equal either. Vanilla flavoring is a stronger taste than, lets say peach. Mint is a much more potent flavor than cherry. What does that mean? Easy the different companies need less flavoring for some than others. The costs of the flavorings will be different too. You probably wont see any labels stating "Real Vanilla", its too damn expensive.
Lastly, mixers. this covers sodas, fruit juices, water, syrups, etc.... Hey take a look, turn the tap on. That stuff is clear, it might taste like chlorine, but its clear. Unless you get yours from a well, buy bottled. Soda run the spectrum from clear to dark. Fruit juices are not clear. Most of them you can't see through (lemon, lime pineapple, cider, etc..). some you can see through but they are not clear (apple, cherry, cranberry, etc...). Syrups can be clear to opaque. Simple syrup is clear, chocolate syrup is not.
They can stand alone. Be mixed, or layered. The combinations are endless. Like life cocktails come in many different colors. Enjoy
Cheers.
Steve Aniolowski / Spicy
Monday, September 19, 2011
Let's Party Dude!
So you're thinking of having a cocktail party. Is it going to be a cocktail party or just a party with drinks, or a party to drink. Often this depends on how old, of professional you are. Younger people like to have party's to drink. People that are older (lets say 25 yrs old and older) will have party's where drinks will be served. Professional and social people tend to have cocktail party's.
Hey, Steve! What is the difference?
High school age up until college age people like to have partys to drink. There is no plan, except to buy a lot of alcohol, usually cheep. Invite lots of people, word of mouth. Then think of food as an after thought. Most times quite a few people chip in to buy beer. Beer tends to be cheaper than bottles of liquor. this is called a "Beer Bash", "Kegger", etc.. People come and go as they please. The food consists of snacks, bag of chips maybe some pizza. The pan here is to get drunk and see friends. The atmosphere is really casual and laid back.there is a strong chance that a fight could break out here.
A party with drinks is the type of party where there are couples getting together for a reason,. Food is prepared, there may be a mixture of beer, alcohol, and wine. Picture couples dating or married having a nice meal together, or maybe a party of some sort. Its informal, but there is more than just snacks. It can even be a sports party. The atmosphere here is casual and friendly. No one came just to get drunk.
The last type of party is the cocktail party. This type of party has alcohol and food alright, just check out the name. Some are for business, some for bringing people together, some for the holidays, celebrations and some are for sales ( think Avon). There is definitely prepared food, and snacks. There is also beverages, non-alcoholic, and alcoholic. Sodas, beers, wines, spirits, mixed drinks, and maybe Champagne ( for New Years Eve). The atmosphere is usually more formal, with suits and dresses. You can stand and eat finger foods or have a sit down meal. It can be early in the day for brunch, or later for dinner or even after dinner. There can be a set rhythm to the event, especially if its a networking cocktail party.
The cocktail party originated in the late 1940's and early 1950's. Usually held as dinner party's and backyard party's. From this point the have changed and evolved into what we have today. Some people will end up drunk at a cocktail party, but usually no fights will start. Most wedding receptions are actually cocktail party's.
Most party's will have some music. at the "Beer Bash" you'll have people playing what ever they feel like. At a party with drinks you may have some different types of music, or the game is on the television. At a cocktail party you may have everything from some cds playing up to a DJ or even a band. At any of these party's there may be dancing. At a cocktail party you may even encounter someone giving a speech.
The only one that you may get a written invitation to is the cocktail party. You will more then likely be told about the other two. But any time you receive a written invitation you must reply, or don't go. The planner of this party is trying to figure out how much food will be needed.
This should cover the basic information on party's.
So suit up,
Cheers
Steve Aniolowski / Spicy
Hey, Steve! What is the difference?
High school age up until college age people like to have partys to drink. There is no plan, except to buy a lot of alcohol, usually cheep. Invite lots of people, word of mouth. Then think of food as an after thought. Most times quite a few people chip in to buy beer. Beer tends to be cheaper than bottles of liquor. this is called a "Beer Bash", "Kegger", etc.. People come and go as they please. The food consists of snacks, bag of chips maybe some pizza. The pan here is to get drunk and see friends. The atmosphere is really casual and laid back.there is a strong chance that a fight could break out here.
A party with drinks is the type of party where there are couples getting together for a reason,. Food is prepared, there may be a mixture of beer, alcohol, and wine. Picture couples dating or married having a nice meal together, or maybe a party of some sort. Its informal, but there is more than just snacks. It can even be a sports party. The atmosphere here is casual and friendly. No one came just to get drunk.
The last type of party is the cocktail party. This type of party has alcohol and food alright, just check out the name. Some are for business, some for bringing people together, some for the holidays, celebrations and some are for sales ( think Avon). There is definitely prepared food, and snacks. There is also beverages, non-alcoholic, and alcoholic. Sodas, beers, wines, spirits, mixed drinks, and maybe Champagne ( for New Years Eve). The atmosphere is usually more formal, with suits and dresses. You can stand and eat finger foods or have a sit down meal. It can be early in the day for brunch, or later for dinner or even after dinner. There can be a set rhythm to the event, especially if its a networking cocktail party.
The cocktail party originated in the late 1940's and early 1950's. Usually held as dinner party's and backyard party's. From this point the have changed and evolved into what we have today. Some people will end up drunk at a cocktail party, but usually no fights will start. Most wedding receptions are actually cocktail party's.
Most party's will have some music. at the "Beer Bash" you'll have people playing what ever they feel like. At a party with drinks you may have some different types of music, or the game is on the television. At a cocktail party you may have everything from some cds playing up to a DJ or even a band. At any of these party's there may be dancing. At a cocktail party you may even encounter someone giving a speech.
The only one that you may get a written invitation to is the cocktail party. You will more then likely be told about the other two. But any time you receive a written invitation you must reply, or don't go. The planner of this party is trying to figure out how much food will be needed.
This should cover the basic information on party's.
So suit up,
Cheers
Steve Aniolowski / Spicy
Thursday, September 15, 2011
Wineing Again
Yesterday I wrote about the categories of wines. Today I will cover the types of wines. I'll start with dessert, then fortified, reds, rose, sparkling, and finish with whites.
Dessert wines:
Ice Wines: These are sweetened by the fact that they are left on the vine to freeze. Freezing condenses the sugar in the grapes before processing.
Noble Rot: The sweetness for this wine comes from a mold infection that effects ripe grades, increasing the sugar content of the grape.
Fortified wines:
Madeira: Has four sub- types:
- Bual: Is a rich wine with a raisin flavor.
- Malmsey: Is the sweetest of this kind.
- Sercial: Is dry and acidic.
- Verdelho: Is a medium wine that is dry.
Marsala: Can be sweet or dry.
Port: Has three sub- types:
- Ruby Port: A blending of younger lesser ports, it has a crimson red coloring.
- Tawny Port: A blend of ports aged a few years and up to thirty years.
- Vintage Port: Is from one year that has been aged for up to a decade.
Sherry: Has six different sub-types.
- Amontillado: Has a nutty flavor that is rich and dark.
- Amoroso: A sweet brown sherry. Better for after a meal, almost a dessert wine.
- Cream: A sweet sherry, Also best served after a meal.
- Fino: A dry pale sherry.
- Manzanilla: A kind of salty, pale, dry sherry.
- Oloroso: A dry rich flavored sherry that is a medium brown.
Red wines:
Barbera: Is full bodied, acidic but light on tannins. Used as a blended wine.
Brunello: The only grape made to Brunello di Montalcino, which is an expensive, rare, bold and fruity Tuscan wine.
Cabernet Frank: Is usually blended with other wines. It is light to medium bodied.
Cabrenet Sauvignon: This is used to make fine Bordeaux wines. It can age well for decades, is medium to full bodied, has many intense flavors and aromas, and ruby to dark purple in color. It is a dry wine that blends well with others.
Dolcetto: This wine doesn't age very long. It has flavors and aromas of almond and licorice that produce fruity wines.
Gamay: Is a fresh, fruity light wine that is meant to drink shortly after bottling.
Grenache: Is usually blended but can be bottled by itself. a medium to full bodied wine with tastes of raspberry.
Malbec: The acidity can very but is usually blended with other wines.
Merlot: Can be blended or bottled on its own. It has low acidity with rich fruit flavors of blackberry, cherry and plum.
Nebbiolo: A light dry wine with high acidity. Does very well with aging.
Pinot Noir: Has a light to moderate body with varied aroma and flavors.
Sangiovese; Has varied aromas and flavors. It is a complex wine that is often blended with Cabernet.
Shiraz / Syrah: Has many flavors of fruits and spices, with low to moderate acid which makes it very drinkable. Can also be blended.
Tempranillo: A full bodied red that is often blended.
Zinfandel: A very drinkable wine. With low to moderate acidity. Medium to full body with flavors of jam and spice.
Rose wines:
White Zinfeandel: Is the most popular of the rose types.
Sparkling/ Champagne: I had covered most of this information yesterday. So as to save space I will not go over again here.
White wines:
Chardonnay: This is the most complex wine in the world. A golden color, with full velvety body. With flavors of butter, fruits, nuts, oak, spices and vanilla and a medium to high acidity. A very enjoyable wine. Different flavors are hich lighted depending on where it has been grown.
Chenin Blanc: Usually a light and fruity wine, with a high acid level.
Gewurztraminer: A German wine that is tricky to pronounce. A light bold flavor with a crisp acidity.
Pinot Grigio/ Pinot Gris: Has strong citrus aroma. The body and acid levels will depend on where it is grown.
Riesling: Strong flavors of flowers and fruit. Light to medium body with a high acid content.
Sauvignon Blanc: Has fruit flavors with a light crisp acidity.
Semillon: This wine can be treated as a dessert wine due to its rich flavor.
Viognier: Lacks the flowery flavor, but will have hints of apricot and peach. With a low to medium acidity it is very drinkable.
There are many more flavor combinations that will show up for each of these. With many variables that I covered yesterday effecting every part of the wine. I have had a South American wine that had flavors of grapefruit. It may sound awful but it was very good. That same wine produced somewhere else wouldn't have had that flavor.
So experiment, find out what you like. Just because some critic may have not liked a certain wine wont mean that you won. I'll uncork this one.
Raise your glass.
Cheers:
Steve Aniolowski / Spicy
Wednesday, September 14, 2011
It's All in How You Wine
Sorry about the lapse, very busy few days.
Today's topic is obviously about wines. There are many volumes written about wine, the history of wine, the process, brewing, etc.. So I am just going to cover a few basic things here. All the types of wines fit into only a few categories: red, white, rose, sparkling (including Champagne), dessert, and fortified. That is the easy part then there are different types of wine in each category. First I'll break down the categories.
Red wines: These are wines made and processed from red grapes.
White wines: Are made and processed from white grapes.
Rose wines: Rose wines, pronounced (rosay), are not recognised as being on par with either the reds or the whites. almost like a second class wines. Roses are made using red grapes in three different ways.
One way is that the skins of the red grapes are removed during pressing. The longer the skins remain with the juice the darker the final wine. In normal processing for red wines the skins are left with the juice to give color and flavoring.
Another way is known as "bleeding the vats". This is used to give more color and tannins to a red wine. it removes some of the pink juice from the vat at an early stage. It is this pink juice that is fermented to produce a rose.
The last option is the blending of red wine and white wine. This is self explanatory.
Sparkling / Champagne: All Champagne is sparkling wine, but not all sparkling wine is Champagne. Champange comes from the Champagne region of France, and by law can be made with only Chardonnay, Pinot Noir or Pinot Meunier grapes. Any other sparkling wine from any other place or made with any other type of grape can not be called a Champagne.The same thing as Whiskey, Whisky, and Bourbon.
The carbonation for for the sparkling wines occurs while the wine is in the bottle, not the vats. There are different fermentation processes that ensure the carbonation. There are also different grapes used a well as different processes.
Italy has an Asti sparkling wine. This typically is made with Moscato grapes, in the Asti region. Then over to Spain. Spain has a Cava sparkling wine, which used to be promoted as Spanish Champagne (which is illegal). This wine is produced in the Catalonia region using Chardonnay and Pinot Noir grapes. Now our trip goes back east a little to Germany and Austria. These two countrys produce Sekt. Sekt is made with Riesling, Pinot Blanc, and Pinot Gris in Germany. In Austria it is made with Gruner Vetliner and Welschrieslng.
Hop on a plane, we are headed back home to the U. S. of A. California dreamin'. The Napa and Mendocino areas are the most noted here. Many producers make different types of sparkling wines in these areas. Using local grapes and cost saving processes. They are quite excellent wines for a very good price. But don't be fooled, some very big names from over seas have vineyards here. Some very well known French company's get their grapes from here.
Dessert wines: These are typically to sweet to be enjoyed with a meal. They can be red, white or even rose. Dessert wines can be produced three separate ways. The earliest was that the wine was not allowed to ferment all the way, leaving much of the sugars behind. There is "noble rot" which sounds rather unappetizing, but is just a mold that had gotten into the wine. The last is ice wine, which means that the grapes were left on the vine to freeze, then harvested and processed. The freezing increases the sugars in the grape itself.
All are very sweet and should be sipped very slowly. Another dessert wine uses brandy to sweeten the wine.
Fortified wines: These are wines with a higher alcohol content. This requires a different distillation process, and was mainly used to make transporting wines longer distances. There are four main types : Madeira wine, Marsala Wine, Port Wine, and Sherry Wine. Each comes from specific regions. They have a stronger more distinct taste.
Madeira wine: Comes from the Madeira island of Portugal off of Africa. It can be either sweet or dry, and has a light brown color.
Marsala wine: comes from a town in Italy. The town Marsala is in southern Sicily. this one too can be sweet or dry. Not really a drinking wine it is more useful for cooking.
Port wine: This also comes from Portugal. The city of Oporto located in the Duoro Valley region. This is a red wine and comes in different styles.
Sherry wine: Comes from the southern port of Spain, from the city of the same name, Sherry. The production and blending of this wine is unique from the rest. This wine can be either light or dark, dry or sweet, and comes in different types.
I don't have the room to expand on the different types of wines in this article. But each wine depends on the amount of rain they get. where they are grown. what type of grape was used. The soil make up. Even the amount of sun light they get. One year can be better than the next. Even one vine can be better than its neighbor. Lets not even mention the difference between wood and stainless steel vats. the type of wood can impart different flavors. My head is spinning, so I'll pop the cork, pour us a glass and relax. Here's one for you.
Enjoy,
Cheers;
Steve Aniolowski / Spicy
Today's topic is obviously about wines. There are many volumes written about wine, the history of wine, the process, brewing, etc.. So I am just going to cover a few basic things here. All the types of wines fit into only a few categories: red, white, rose, sparkling (including Champagne), dessert, and fortified. That is the easy part then there are different types of wine in each category. First I'll break down the categories.
Red wines: These are wines made and processed from red grapes.
White wines: Are made and processed from white grapes.
Rose wines: Rose wines, pronounced (rosay), are not recognised as being on par with either the reds or the whites. almost like a second class wines. Roses are made using red grapes in three different ways.
One way is that the skins of the red grapes are removed during pressing. The longer the skins remain with the juice the darker the final wine. In normal processing for red wines the skins are left with the juice to give color and flavoring.
Another way is known as "bleeding the vats". This is used to give more color and tannins to a red wine. it removes some of the pink juice from the vat at an early stage. It is this pink juice that is fermented to produce a rose.
The last option is the blending of red wine and white wine. This is self explanatory.
Sparkling / Champagne: All Champagne is sparkling wine, but not all sparkling wine is Champagne. Champange comes from the Champagne region of France, and by law can be made with only Chardonnay, Pinot Noir or Pinot Meunier grapes. Any other sparkling wine from any other place or made with any other type of grape can not be called a Champagne.The same thing as Whiskey, Whisky, and Bourbon.
The carbonation for for the sparkling wines occurs while the wine is in the bottle, not the vats. There are different fermentation processes that ensure the carbonation. There are also different grapes used a well as different processes.
Italy has an Asti sparkling wine. This typically is made with Moscato grapes, in the Asti region. Then over to Spain. Spain has a Cava sparkling wine, which used to be promoted as Spanish Champagne (which is illegal). This wine is produced in the Catalonia region using Chardonnay and Pinot Noir grapes. Now our trip goes back east a little to Germany and Austria. These two countrys produce Sekt. Sekt is made with Riesling, Pinot Blanc, and Pinot Gris in Germany. In Austria it is made with Gruner Vetliner and Welschrieslng.
Hop on a plane, we are headed back home to the U. S. of A. California dreamin'. The Napa and Mendocino areas are the most noted here. Many producers make different types of sparkling wines in these areas. Using local grapes and cost saving processes. They are quite excellent wines for a very good price. But don't be fooled, some very big names from over seas have vineyards here. Some very well known French company's get their grapes from here.
Dessert wines: These are typically to sweet to be enjoyed with a meal. They can be red, white or even rose. Dessert wines can be produced three separate ways. The earliest was that the wine was not allowed to ferment all the way, leaving much of the sugars behind. There is "noble rot" which sounds rather unappetizing, but is just a mold that had gotten into the wine. The last is ice wine, which means that the grapes were left on the vine to freeze, then harvested and processed. The freezing increases the sugars in the grape itself.
All are very sweet and should be sipped very slowly. Another dessert wine uses brandy to sweeten the wine.
Fortified wines: These are wines with a higher alcohol content. This requires a different distillation process, and was mainly used to make transporting wines longer distances. There are four main types : Madeira wine, Marsala Wine, Port Wine, and Sherry Wine. Each comes from specific regions. They have a stronger more distinct taste.
Madeira wine: Comes from the Madeira island of Portugal off of Africa. It can be either sweet or dry, and has a light brown color.
Marsala wine: comes from a town in Italy. The town Marsala is in southern Sicily. this one too can be sweet or dry. Not really a drinking wine it is more useful for cooking.
Port wine: This also comes from Portugal. The city of Oporto located in the Duoro Valley region. This is a red wine and comes in different styles.
Sherry wine: Comes from the southern port of Spain, from the city of the same name, Sherry. The production and blending of this wine is unique from the rest. This wine can be either light or dark, dry or sweet, and comes in different types.
I don't have the room to expand on the different types of wines in this article. But each wine depends on the amount of rain they get. where they are grown. what type of grape was used. The soil make up. Even the amount of sun light they get. One year can be better than the next. Even one vine can be better than its neighbor. Lets not even mention the difference between wood and stainless steel vats. the type of wood can impart different flavors. My head is spinning, so I'll pop the cork, pour us a glass and relax. Here's one for you.
Enjoy,
Cheers;
Steve Aniolowski / Spicy
Friday, September 9, 2011
Adding a Little Spice
Anyone can serve a plain old drink. "Heres your rum and coke."
Now lets get a slice of lime, squeeze that over that rum and coke.Now its a better drink with a slightly better taste. Your guest will notice the difference. Why not put one of those little umbrelas in the drink with a piece of lime on the end. You just dressed up that drink. You could go a step beyond that with a spiral or know created from a strip of the lime peel.
Now the margarita is a party type of drink. You can serve it neat, in the rocks or as a slush from a blender with ice. Pretty nice right. Lets put some tropical fruit on a long pick either with or without the umbrella. Before you pour the drink into the glass rim the glass with salt.
Hey I know thats all been done. Your right, but what if you were to get some coarse salt, or rock salt. There are different colored salts and believe it or not they do have different flavors. You may have to special order some of these salts, but check gourmet stores. You can take your everyday table salt and add things to it. Try different seasoned salt. Margaritas are from south of the border, would a touch of taco season be good mixed with the salt. Mexican food and maragritas good well with each other.
Then again if your making a peach margarita maybe some brown sugar with the salt. Salt and a little pepper for watermelon. Try different combinations. Just sample them first, you don't want to serve an experiment to someone and have them not like the combinations.
Thats alot just for salt. Just wait.
Now we are going to get into sugars. there are many drinks that benefit from a sugar rimmed glass. everyone has plain sugar, and thats a great place to start. You can powdered sugar, bar,extra fine, cane, brown, sugar substitutes, and I am sure I am forgeting some others. The powdered and sugfar substitutes can be sweeter than normal sugar so be careful.
Another warning sugar doesnt mix well with alcohol. You dont want to serve a drink and have that person find the bottom grainy from the sugar. The effect is like drinking sand, albeit sweet sand.
There are colored sugars readily available in gourmet stores and liqurs stores. Why use these stores and not the sprinkles that are used in baking? The rimming sugars are finer crystals, but yes you can use the colored sprinkles. They can be used by them selves or mixed. The best way to mix is to pour some of each on a plate, then use a utensile to swirl them. If you can find flavored sugars pick them up, they will add a quick flavor before the drink.
Syrups don't usually go on the outside of the glass, because of the mess. But you can rim the glass lightly with syrup, you can leave it as is or dip the rim in some sugars. Syrups include simple, chocolate, strawberry, etc... These are typical added to the bottom and or insides of the glass, for taste and effect. simple syrup is a clear sugar suryp added to drinks to sweeten them.
Here is a recipy for simple syrup:
Equal parts water and sugar, heated in a pan until all the sugar has dissolved. Let boil and then let cool. After it has cooled you can put it in a jar to store in the refridgerator.
If you want the syrup thicker, or darker leave it to boil longer. The longer you let the mixture cook the darker it will get. It will also get a more carmel taste to it.
This is what you need to add sugar to an alcoholic drink. You can add coloring and flavoring to the mix as it is cooking. Even different chocolates can be added, they will stay in a syrup state instead of hardening. People will be very impressed to find out that you are the evil genius that made that flavored syrup. imagine what a lady might say if you had a pomegranite swill inside the glass of the Cosmo that you hand her.
Out of the box. Think of your favorite hard candy. Cinnamon, atomic fire balls, lemon heads, peppermint swirls, rootbeer barrles, etc... Got one? Good go get at least a handful, put them in a heavy zip-lock bag, remove all the air, lay the bag on the counter, get a board and put it on top of the bag, find a hammer and get your frustrations out. Make sure to pound it to a fine powder, you have now made your own flavored sugars for rimming.
Got the idea.
Good, have fun dressing up those cocktails.
Cheers:
Steve Aniolowski / Spicy
Now lets get a slice of lime, squeeze that over that rum and coke.Now its a better drink with a slightly better taste. Your guest will notice the difference. Why not put one of those little umbrelas in the drink with a piece of lime on the end. You just dressed up that drink. You could go a step beyond that with a spiral or know created from a strip of the lime peel.
Now the margarita is a party type of drink. You can serve it neat, in the rocks or as a slush from a blender with ice. Pretty nice right. Lets put some tropical fruit on a long pick either with or without the umbrella. Before you pour the drink into the glass rim the glass with salt.
Hey I know thats all been done. Your right, but what if you were to get some coarse salt, or rock salt. There are different colored salts and believe it or not they do have different flavors. You may have to special order some of these salts, but check gourmet stores. You can take your everyday table salt and add things to it. Try different seasoned salt. Margaritas are from south of the border, would a touch of taco season be good mixed with the salt. Mexican food and maragritas good well with each other.
Then again if your making a peach margarita maybe some brown sugar with the salt. Salt and a little pepper for watermelon. Try different combinations. Just sample them first, you don't want to serve an experiment to someone and have them not like the combinations.
Thats alot just for salt. Just wait.
Now we are going to get into sugars. there are many drinks that benefit from a sugar rimmed glass. everyone has plain sugar, and thats a great place to start. You can powdered sugar, bar,extra fine, cane, brown, sugar substitutes, and I am sure I am forgeting some others. The powdered and sugfar substitutes can be sweeter than normal sugar so be careful.
Another warning sugar doesnt mix well with alcohol. You dont want to serve a drink and have that person find the bottom grainy from the sugar. The effect is like drinking sand, albeit sweet sand.
There are colored sugars readily available in gourmet stores and liqurs stores. Why use these stores and not the sprinkles that are used in baking? The rimming sugars are finer crystals, but yes you can use the colored sprinkles. They can be used by them selves or mixed. The best way to mix is to pour some of each on a plate, then use a utensile to swirl them. If you can find flavored sugars pick them up, they will add a quick flavor before the drink.
Syrups don't usually go on the outside of the glass, because of the mess. But you can rim the glass lightly with syrup, you can leave it as is or dip the rim in some sugars. Syrups include simple, chocolate, strawberry, etc... These are typical added to the bottom and or insides of the glass, for taste and effect. simple syrup is a clear sugar suryp added to drinks to sweeten them.
Here is a recipy for simple syrup:
Equal parts water and sugar, heated in a pan until all the sugar has dissolved. Let boil and then let cool. After it has cooled you can put it in a jar to store in the refridgerator.
If you want the syrup thicker, or darker leave it to boil longer. The longer you let the mixture cook the darker it will get. It will also get a more carmel taste to it.
This is what you need to add sugar to an alcoholic drink. You can add coloring and flavoring to the mix as it is cooking. Even different chocolates can be added, they will stay in a syrup state instead of hardening. People will be very impressed to find out that you are the evil genius that made that flavored syrup. imagine what a lady might say if you had a pomegranite swill inside the glass of the Cosmo that you hand her.
Out of the box. Think of your favorite hard candy. Cinnamon, atomic fire balls, lemon heads, peppermint swirls, rootbeer barrles, etc... Got one? Good go get at least a handful, put them in a heavy zip-lock bag, remove all the air, lay the bag on the counter, get a board and put it on top of the bag, find a hammer and get your frustrations out. Make sure to pound it to a fine powder, you have now made your own flavored sugars for rimming.
Got the idea.
Good, have fun dressing up those cocktails.
Cheers:
Steve Aniolowski / Spicy
Thursday, September 8, 2011
Liqueurs
Liqueurs are a wide range of different types of alcohols. They have lower alcohol levels then spirits. They can be mildly flavored or very strongly flavored. they can be drank on their own as an aperitif, layered in a drink, or mixed in as one or many of the ingredients.
Flavored lliqueurs are often times fermented in alcohols such as vodka, to give them an alcohol base. This would result in a lower alcohol content, such as schnapps. The same process can be done with brandy, giving the drink a different flavor. These are different than the flavored alcohols like the infused vodkas, or the flavored rums and such.
That is just one example. There are many different products on the market. Tia Maria, Amaretto, flavored brandy's, light and dark Creme de Menthe, Tuaca, Drambuie, all the Curacao, schnapps, Advocaat, all the sour flavorings, Absinthe, Chambord, Godiva and many more.
Not only do liqueurs add flavor most of them will add colors as well. From the bright colors of the Curacao to the schnapps and the newer sour flavors. When it comes to the Curacao people think the different colors taste different. They don't, so any color can be substituted for any of the others to give the drink a different look without changing the taste.
Because of the different colors of the liqueurs and some alcohols they can be layered to make some striking drinks. Layering is when you build a drink with different ingredients that have different weights. The different weights of the liqueurs and spirits float on top of each other. Most often you see this in shotglasses, but there are some tall drinks that are layered. Layering takes a bar spoon and practice. You have to hold the bar spoon upside down with the edge just resting against the inside of the glass. Then pour the liqueur / spirit on to the back of the bar spoon, slowly, so that the liquid trickles down the side of the glass.
this will keep the following liquids from mixing with the previous ones. It will take some experimenting. If done properly it shouldn't matter the order of the liquids poured, the heavier ones will sink with a minimum of mixing. it is best to have the liqueurs and spirits chilled before hand.
There are ways to make your own liqueurs. Much like home brewing for beers, this would take up more room than I have here. I do plan on tossing some recipes for different liqueurs down the road.
For now; Bottoms up.
Cheers:
Steve Aniolowski / Spicy
Flavored lliqueurs are often times fermented in alcohols such as vodka, to give them an alcohol base. This would result in a lower alcohol content, such as schnapps. The same process can be done with brandy, giving the drink a different flavor. These are different than the flavored alcohols like the infused vodkas, or the flavored rums and such.
That is just one example. There are many different products on the market. Tia Maria, Amaretto, flavored brandy's, light and dark Creme de Menthe, Tuaca, Drambuie, all the Curacao, schnapps, Advocaat, all the sour flavorings, Absinthe, Chambord, Godiva and many more.
Not only do liqueurs add flavor most of them will add colors as well. From the bright colors of the Curacao to the schnapps and the newer sour flavors. When it comes to the Curacao people think the different colors taste different. They don't, so any color can be substituted for any of the others to give the drink a different look without changing the taste.
Because of the different colors of the liqueurs and some alcohols they can be layered to make some striking drinks. Layering is when you build a drink with different ingredients that have different weights. The different weights of the liqueurs and spirits float on top of each other. Most often you see this in shotglasses, but there are some tall drinks that are layered. Layering takes a bar spoon and practice. You have to hold the bar spoon upside down with the edge just resting against the inside of the glass. Then pour the liqueur / spirit on to the back of the bar spoon, slowly, so that the liquid trickles down the side of the glass.
this will keep the following liquids from mixing with the previous ones. It will take some experimenting. If done properly it shouldn't matter the order of the liquids poured, the heavier ones will sink with a minimum of mixing. it is best to have the liqueurs and spirits chilled before hand.
There are ways to make your own liqueurs. Much like home brewing for beers, this would take up more room than I have here. I do plan on tossing some recipes for different liqueurs down the road.
For now; Bottoms up.
Cheers:
Steve Aniolowski / Spicy
Wednesday, September 7, 2011
Stocking Up Part 2
Hey I know the last post was about stocking up. This one is about mixers. No not the party where you go to meet people. These are the mixers that go in your cocktails.
Mixers covers almost everything else that can go into a cocktail. Soda / pop, seltzer, juices, water, fruit, vegetables, herbs, spices sugar, salt and syrup.
First the liquids. sounds easy enough, right.
Soda / pop: This covers one of the easiest categories. Rum & coke, seven / seven, jack & coke, etc... Soda / pop or pop / soda is most often store bought but also covers tonic, and home made soda. It is a carbonated liquid most people have grown up with.
Seltzer: Is water that is in a canister and has been carbonated by a cartridge of Co2. think of old black & white films where someone gets spritzed in the face by one of these bottles. They were more popular until around the 1950's, but rarely seen today. If you want one you may have to look around for one. They will add a dramatic flair when used in front of your guests The Co2 cartridges should be found in gourmet stores and sporting goods stores.
Juices: These are juices from fruits and vegetables. Either fresh or store bought. For fruits you can use a fruit reamer, hand juicer, or the squeeze method. For vegetables you are going to need an electric juicer. The electric juicer will work for fruit if you have one, but these baby's are the best way to get things like fresh carrot juice.
Remember fresh juice will always taste better than store bought.
Water: Yes plain old water, not sparkling. Not just for ice cubes either. You can just open a tap, but most municipalities fluoridate, and add extra chlorine during the summer. If you are going to go to the tap let the water sit in the refrigerator over night, the chemicals will evaporate. a water purifier will take out some of the chemicals in the tap water. I recommend using bottled water. And I am one of these people that doesn't agree with the whole lets just buy water, most of it comes from a tap anyways.
OK enough of me ranting. Now we will move on to the rest.
Fruits & vegetables: I am lumping both of these here for one reason. We are not using them as garnish. In a drink like the Mojito the fruit, in this case limes, are muddled in the bottom of the glass. This process makes them part of the mixer category.
Herbs, spices and salt: Herbs are parts of plants. Herbs can be left whole, slightly bruised or muddled. this is how they release their essential oils into the drink. Spices are also parts of plants but are usually grated due to their hard texture. Salt is a mineral and that is the only reason why its separated from the other two.
Syrup: Is just that. It will often be simple syrup, but can be many others. A chocolate martini with chocolate syrup drizzled around the inside of the glass adds a very nice contrast and flavor. You can buy the syrups easily enough. But you can also make many different types. If you have room in a refrigerator they will last quite a long time. I have made some and put them in condiment squeeze bottles to make storage and use easier. Let the syrup cool before adding them to a plastic bottle.
That should do it for today. As always,
Cheers:
Steve Aniolowski / Spicy
Mixers covers almost everything else that can go into a cocktail. Soda / pop, seltzer, juices, water, fruit, vegetables, herbs, spices sugar, salt and syrup.
First the liquids. sounds easy enough, right.
Soda / pop: This covers one of the easiest categories. Rum & coke, seven / seven, jack & coke, etc... Soda / pop or pop / soda is most often store bought but also covers tonic, and home made soda. It is a carbonated liquid most people have grown up with.
Seltzer: Is water that is in a canister and has been carbonated by a cartridge of Co2. think of old black & white films where someone gets spritzed in the face by one of these bottles. They were more popular until around the 1950's, but rarely seen today. If you want one you may have to look around for one. They will add a dramatic flair when used in front of your guests The Co2 cartridges should be found in gourmet stores and sporting goods stores.
Juices: These are juices from fruits and vegetables. Either fresh or store bought. For fruits you can use a fruit reamer, hand juicer, or the squeeze method. For vegetables you are going to need an electric juicer. The electric juicer will work for fruit if you have one, but these baby's are the best way to get things like fresh carrot juice.
Remember fresh juice will always taste better than store bought.
Water: Yes plain old water, not sparkling. Not just for ice cubes either. You can just open a tap, but most municipalities fluoridate, and add extra chlorine during the summer. If you are going to go to the tap let the water sit in the refrigerator over night, the chemicals will evaporate. a water purifier will take out some of the chemicals in the tap water. I recommend using bottled water. And I am one of these people that doesn't agree with the whole lets just buy water, most of it comes from a tap anyways.
OK enough of me ranting. Now we will move on to the rest.
Fruits & vegetables: I am lumping both of these here for one reason. We are not using them as garnish. In a drink like the Mojito the fruit, in this case limes, are muddled in the bottom of the glass. This process makes them part of the mixer category.
Herbs, spices and salt: Herbs are parts of plants. Herbs can be left whole, slightly bruised or muddled. this is how they release their essential oils into the drink. Spices are also parts of plants but are usually grated due to their hard texture. Salt is a mineral and that is the only reason why its separated from the other two.
Syrup: Is just that. It will often be simple syrup, but can be many others. A chocolate martini with chocolate syrup drizzled around the inside of the glass adds a very nice contrast and flavor. You can buy the syrups easily enough. But you can also make many different types. If you have room in a refrigerator they will last quite a long time. I have made some and put them in condiment squeeze bottles to make storage and use easier. Let the syrup cool before adding them to a plastic bottle.
That should do it for today. As always,
Cheers:
Steve Aniolowski / Spicy
Tuesday, September 6, 2011
Stocking the bar
Last time I ran over beers. There are more pages on beers than I have room for. But today we will discuss spirits, or alcohol, not paranormal. spirits come in either light or dark. This list will not include wines. These are distilled alcohols.
Light: Light alcohols are just that. They are usually clear, some can have a slight color to them. Gin, vodkas, some rums, tequila are light. Light doesn't mean that they have fewer calories.
Dark: Dark alcohols are obviously darker, or have color. Rums especially spiced rums, brandy, cognac, bourbon, whiskey and scotch.
Spirits:
Whiskey (Scotch or Irish)
Gin
Vodka
Rum light and dark
Brandy
Cognac
Tequila
Bourbon
On future pages I will get into the differences between Scotch and Irish whiskey, what is bourbon. and so on. Again as with the equipment, you may not want or need all of these alcohols. Remember it is your bar, but if you have someone coming over often you should have what they like.
Each one of these can be mixed with other ingredients to make cocktails. all of them can stand on their own as a drink as well. This is where you will hear the terms: straight up, on the rocks, neat, chaser,boiler maker, single, double and triple. No those last three are not referring to baseball. You may hear them in combination with one another. The following is a break down.
Straight up / neat: When someone tells you this they want a drink of what every type with out ice. Plain and simple.
On the rocks: This order is a drink that has ice in it, usually ice cubes not crushed.
A chaser: Is a two drink order, usually something like this. "I'll have a beer with a whiskey chaser." It can be said the other way around. It depends on the person ordering it.
A boiler maker: /this is an order of beer with a shot added to it. Most times the beer is served in a glass and the shot is served on the side. This way the customer can drink them separate, drop the shot (glass and all) into the beer, or pour the shot into the beer.
Single, double and triple: This tells the bartender that the person want 1(1 oz.), 2(2 oz.), or 3(3 oz.) shots in on glass.
If your serving just a single alcohol as a drink, don't skimp. The more expensive spirits tend to taste better than the cheaper ones. If your going to be sipping scotch with some friends, you would be embarrassed to find out what they think of you. A good alcohol has a much better quality for sipping or drinking straight. Also use a good quality spirit for simple mixes. A good gin will make a good gin and tonic.
That being said. If you have purchased some of the less expensive products save them for mixing. Cheaper spirits may have an off taste that wont be as noticeable when you mix them with other ingredients. But make sure your not just mixing it with one other ingredient if it is that strong. If your mixing a cheap gin or vodka for a dry martini it will throw off the martini. But if your building a Mai Tai that has a few more ingredients those other ingredients will help to mask the off one. Otherwise use it for cooking or making drinks for your self.
Once you get to know the differences between a good alcohol and a bad one, you wont have to worry about the quality of your bar. Unless, that is, someone shows up with a third string player for your line up. But be kind, cause this usually means the offender probably doesn't realize what they have done.
Make mine a Dirty Martini. As Poison sang "Talk dirty to"
Till next time,
Cheers:
Steven Aniolowski / Spicy
Light: Light alcohols are just that. They are usually clear, some can have a slight color to them. Gin, vodkas, some rums, tequila are light. Light doesn't mean that they have fewer calories.
Dark: Dark alcohols are obviously darker, or have color. Rums especially spiced rums, brandy, cognac, bourbon, whiskey and scotch.
Spirits:
Whiskey (Scotch or Irish)
Gin
Vodka
Rum light and dark
Brandy
Cognac
Tequila
Bourbon
On future pages I will get into the differences between Scotch and Irish whiskey, what is bourbon. and so on. Again as with the equipment, you may not want or need all of these alcohols. Remember it is your bar, but if you have someone coming over often you should have what they like.
Each one of these can be mixed with other ingredients to make cocktails. all of them can stand on their own as a drink as well. This is where you will hear the terms: straight up, on the rocks, neat, chaser,boiler maker, single, double and triple. No those last three are not referring to baseball. You may hear them in combination with one another. The following is a break down.
Straight up / neat: When someone tells you this they want a drink of what every type with out ice. Plain and simple.
On the rocks: This order is a drink that has ice in it, usually ice cubes not crushed.
A chaser: Is a two drink order, usually something like this. "I'll have a beer with a whiskey chaser." It can be said the other way around. It depends on the person ordering it.
A boiler maker: /this is an order of beer with a shot added to it. Most times the beer is served in a glass and the shot is served on the side. This way the customer can drink them separate, drop the shot (glass and all) into the beer, or pour the shot into the beer.
Single, double and triple: This tells the bartender that the person want 1(1 oz.), 2(2 oz.), or 3(3 oz.) shots in on glass.
If your serving just a single alcohol as a drink, don't skimp. The more expensive spirits tend to taste better than the cheaper ones. If your going to be sipping scotch with some friends, you would be embarrassed to find out what they think of you. A good alcohol has a much better quality for sipping or drinking straight. Also use a good quality spirit for simple mixes. A good gin will make a good gin and tonic.
That being said. If you have purchased some of the less expensive products save them for mixing. Cheaper spirits may have an off taste that wont be as noticeable when you mix them with other ingredients. But make sure your not just mixing it with one other ingredient if it is that strong. If your mixing a cheap gin or vodka for a dry martini it will throw off the martini. But if your building a Mai Tai that has a few more ingredients those other ingredients will help to mask the off one. Otherwise use it for cooking or making drinks for your self.
Once you get to know the differences between a good alcohol and a bad one, you wont have to worry about the quality of your bar. Unless, that is, someone shows up with a third string player for your line up. But be kind, cause this usually means the offender probably doesn't realize what they have done.
Make mine a Dirty Martini. As Poison sang "Talk dirty to"
Till next time,
Cheers:
Steven Aniolowski / Spicy
Monday, September 5, 2011
Lets Stock Up
Okay so I've given you an idea of what you need to get your bar tools started. Now what? Well we have to get to the alcohol. Most people will be starting out with beer. but there are two types of beer, lager and ale. each of these are broken down further.
Lager: Lager beers are usually the lighter colored beers, and has more carbonation than ales. These range from the vvery light Indian Pale ale (IPA), Pilsner, to the dark lagers. The Pilsners tend to be less bitter, this is due to the fact that lagers tend to have fewer hops and barley.
Ale: Has less carbonation, thus less of a head, than do the lagers. The lightest ales tend to be the reddish beers. the darker ales tend to be the heavy almost black beers. Each shade of color has its own distinct flavor, due to the amount of hops, barely and roasting time.
The longer the hops and barely are roasted determines how dark the beer. The longer they are roasted the more flavor will change, giving many a bitter taste. A bitter taste can result from hops or barely. Other things can effect the flavor, herbs, spices, and fruit will all have an effect on taste.
There are also seasonal types of beers. October fest, summer pale ales, winter lager, etc.. The list goes on. There are thousands of flavors and tastes to choose from. I suggest that you first find one that you enjoy, and use that as your type of safety net. Then you can venture out from there.
There are other considerations too. Cans, bottles (even green versus brown bottle), draft. home brew, micro brew, large well known companies, domestic, and import. Some of this will be determined by money and availability. If a beer is less available in your area then it is more likely to be more expensive.
Large companies tend to make beers that appeal to more people, but the taste the same from one batch to the next.
Local, micro brews have a wider flavor range, but the process is controlled so the flavors are consistent between batches.
Home brew can be done in your kitchen. The flavor can be different from batch to batch even when using the same recipe. But you get experiment to change it to your taste.
So have fun. Have a party where everyone has to bring different beers to past around and try.
Until next time,
Cheers:
Steve Aniolowski A. K. A. Spicy
Lager: Lager beers are usually the lighter colored beers, and has more carbonation than ales. These range from the vvery light Indian Pale ale (IPA), Pilsner, to the dark lagers. The Pilsners tend to be less bitter, this is due to the fact that lagers tend to have fewer hops and barley.
Ale: Has less carbonation, thus less of a head, than do the lagers. The lightest ales tend to be the reddish beers. the darker ales tend to be the heavy almost black beers. Each shade of color has its own distinct flavor, due to the amount of hops, barely and roasting time.
The longer the hops and barely are roasted determines how dark the beer. The longer they are roasted the more flavor will change, giving many a bitter taste. A bitter taste can result from hops or barely. Other things can effect the flavor, herbs, spices, and fruit will all have an effect on taste.
There are also seasonal types of beers. October fest, summer pale ales, winter lager, etc.. The list goes on. There are thousands of flavors and tastes to choose from. I suggest that you first find one that you enjoy, and use that as your type of safety net. Then you can venture out from there.
There are other considerations too. Cans, bottles (even green versus brown bottle), draft. home brew, micro brew, large well known companies, domestic, and import. Some of this will be determined by money and availability. If a beer is less available in your area then it is more likely to be more expensive.
Large companies tend to make beers that appeal to more people, but the taste the same from one batch to the next.
Local, micro brews have a wider flavor range, but the process is controlled so the flavors are consistent between batches.
Home brew can be done in your kitchen. The flavor can be different from batch to batch even when using the same recipe. But you get experiment to change it to your taste.
So have fun. Have a party where everyone has to bring different beers to past around and try.
Until next time,
Cheers:
Steve Aniolowski A. K. A. Spicy
Saturday, September 3, 2011
Bartending tools
Yesterday I covered glassware. Today I'll be covering the tools you'll need for your bar. As with the glasses you don't have to have all of these items to start to mix drinks. You can start with glasses, a bottle of alcohol, a mixer, ice and swizzle sticks.
an ice bucket is very important if you are having a party where people are helping themselves. It is very important if you do have a proper bar, or are mixing the drinks yourself. The best ice buckets are lined so that the ice wont melt so quickly.
The jigger is the measuring standard. the smaller end, single shot, is equal to 1 fl. oz ( 2 tablespoons), the larger end, double shot is equal to 2 fl. oz (4 tablespoons). This little devil will be your right hand man. there are also small measuring cups, with markings of 1/8th oz. up to 2 oz. all on the same cup. Metal. plastic , glass, all are very good, and very useful.
The cocktail shaker is important if your making drinks that need to be shaken. the one pictured above is a Boston or Cobbler shaker. It has three parts, the bottom; where all the ingredients go to be shaken, with ice, the strainer, and the lid. This is a very good system, just make sure that all parts fit together well. These styles come in many forms; all metal, glass and metal, and plastic. the plastic ones are good for starters, but they don't get the drink nearly as cold as it should be, plus they break very easily.
The other style consist of a shaker tin and a bar glass, usually a 16 oz. glass. This is the older of the two styles and very useful. You do need a separate strainer for it.
The strainer is useful if you have to clear bit of ingredients from your drink. weather you use a bar shaker, blended up some drinks, muddled some fruit, or made a Mint Julep. there are times when you don't want something in a drink. Pour the mixture over the strainer, holding it like you see in the picture, over the serving glass. The spring on this model will hold back any of the material that doesn't need to be in the drink. You don't want to serve a margarita with big chunks of ice that didn't get crushed in the blender.
the blender wont be used all that often. You may never need one in your bar set up. But if your having a summer get together these make all sorts of frozen drinks that require tiny little umbrellas, and taste real good when its sunny and hot. You can get blenders fairly cheap, or you can go very expensive. I say spend accordingly. If your just starting out you can get a less expensive one, and move up as you have the need. Why spend a $100 for one margarita?
You will always need a bottle opener. Have at least two on hand. the one pictured here is great, it is a bottle and wine opener. There are many designs for bottle openers. Make sure that the one you buy is sturdy. there is nothing worse than needing to open a few bottles and your opener bends or breaks after the first one or two. The same can be said for the cork on a wine bottle opener. I have seen brand new ones break off in the cork. There are electric models too, and I can still beat them with my trusty hand model. Some I could beat with my Swiss Army knife, those Swiss know how to fight with wine.
Muddlers are great if your making Mojitos or Mint Juleps. You put your ingredients into a glass and use the muddler to mash everything together. this also blends the ingredients, and releases essential oils from herbs and spices. They come in wood, plastic, metal, and glass. The wood may absorb different flavors over time, or break. The glass has a higher tendency to break. My favorite are the plastic with ridges on the grip so your hand wont slide.
Why use a juicer when you can get ready made juice from the grocery store. You have to try it to understand. they can be found in one piece or multi piece units, metal, wood, plastic, and glass. For me the single piece ones wont have parts sliding around while your applying pressure on top. s for the difference in materials its the same as for the muddler.
You cut the fruit in half, put it on the center, press down and turn to release the juices. Then pour the juice into a container until needed.
The citrus press works along the same line as the juicer, you just have cleaner hands. the draw back is that they only take fruit up to a certain size.
The zester comes in handy when you want to add a little flair to a drink. this tool will cut strips of fruit peel to certain size and how ever long you need it. If you want to garnish a drink with a lemon zest, or knot, or float a zest of apple peel in the Apple Martini you just made. The handles come in a wide variety, and the blades come in different cutting style. Chose one or own a few different ones. You don't need this tool but it makes the drinks look a lot more professional.
Yes the old fashioned potato peeler. This can be handy to have. Lets say you want fresh mangoes in a drink. Fresh juice is the best, this is how your going to get through that rind. Sure you can use a knife. But that wastes the fruit, and what happens if you slip.
Tongs are just for the ice bucket. They can be used to retrieve things out of the bottom of those tall thin glasses you were using last night and now they have to go into the wash.
Graters don't come in to play often. they are small versions of the cheese grater. Useful for adding citrus flavor to a drink, or to add a citrus rim on the rim of a glass.
Bar spoons have a few uses. If you need to still a tall drink, these will reach the bottom of any tall glass. they are also useful if your trying to build or layer a brink. Use the back of the bar spoon to pour the heaviest liquor on to and against the side of the glass, then layer the next lightest liquor, keep going until the drink is complete. Beyond that if your serving a dark beer with a head and want to add a design into the foam this is what you'll need.
Liquor spouts or pourers will let out a small stream of alcohol to avoid splashing and waisting of alcohol. some are set up to just pour out a shot. Most have a constant flow rate, so X amount of seconds is one shot (or 1 fl. oz.) twice that is a double and son on. 
The seltzer bottle is old fashioned. But what will your friends say when you bring this out and use it with style and grace. There are a lot of styles for these and since the 1970's come with a co2 cartridge for the fizz. Great for gin and tonics, or if you make your own flavored sodas.
These are a good start to get your bar headed in the right direction. Don't feel that you need to have all of them. You may be into drinking lots of beer so you just need a good bottle opener.Maybe your just starting to think about having cocktail parties, yes people still have them, so you'll need more. There are more things you can get stirrers, straws, napkins, coasters.
Don't forget it is your basement bar. Maybe you want to pay homage to those WW II vets that started the Tiki bars, you can find numerous tiki items. The idea is to have fun, set it up the way you want.
As always;
Cheers.
Steve Aiolowski A. K. A. Spicy
The other style consist of a shaker tin and a bar glass, usually a 16 oz. glass. This is the older of the two styles and very useful. You do need a separate strainer for it.
You cut the fruit in half, put it on the center, press down and turn to release the juices. Then pour the juice into a container until needed.
These are a good start to get your bar headed in the right direction. Don't feel that you need to have all of them. You may be into drinking lots of beer so you just need a good bottle opener.Maybe your just starting to think about having cocktail parties, yes people still have them, so you'll need more. There are more things you can get stirrers, straws, napkins, coasters.
Don't forget it is your basement bar. Maybe you want to pay homage to those WW II vets that started the Tiki bars, you can find numerous tiki items. The idea is to have fun, set it up the way you want.
As always;
Cheers.
Steve Aiolowski A. K. A. Spicy
Friday, September 2, 2011
Glasses you need to know
Today I will go over the different types of glasses. Paper and plastic cups might be fine when you have no money, or if your camping. Other than that forget it. Unless your homeless drinking out of a paper bag is never good, especially if your by yourself.
To be a good home bartender you should be serving the drinks in appropriate glassware. Their names make them pretty much self explanatory. Below is a chart of the most used glassware for the bar, with a list of the names below that.
The latest trend is to mix up new flavored drinks and serve them in a cocktail glass just to call it a martini. There have been many pages dedicated to what is a martini and what isn't. I am not going to get into that here. Lets just say that a lot of cocktail glass sets have been sold over the past decade in the name of martinis. If that is what people like...
Just remember as the bartender it is up to you to give the best drink to the person receiving it, even if they would like a lager served in a hurricane glass.
Till next time.
Cheers:
Steve Aniolwoski, A. K. A. Spicy
To be a good home bartender you should be serving the drinks in appropriate glassware. Their names make them pretty much self explanatory. Below is a chart of the most used glassware for the bar, with a list of the names below that.
- champagne flute
- bandy / cognac balloon
- beer mug
- tulip / hurricane glass
- margarita glass
- tumbler
- low stemmed highball glass
- tall highball glass
- punch glass
- cocktail / martini glass
- rock glass
- jelly jar
- cordial glass
- punch bowl service
- goblet
- pilsner glass
- shot glass
- wine glass
- Irish coffee glass
- high ball glass
The latest trend is to mix up new flavored drinks and serve them in a cocktail glass just to call it a martini. There have been many pages dedicated to what is a martini and what isn't. I am not going to get into that here. Lets just say that a lot of cocktail glass sets have been sold over the past decade in the name of martinis. If that is what people like...
Just remember as the bartender it is up to you to give the best drink to the person receiving it, even if they would like a lager served in a hurricane glass.
Till next time.
Cheers:
Steve Aniolwoski, A. K. A. Spicy
Thursday, September 1, 2011
Starting things off
This is the first in what I hope is many postings.
This blog will be about something that I am interested in, home bar tending, cocktail party's, cocktail recipes collecting, collecting cocktail Shakers, and figuring out new recipes.
Brief history.
I started drinking what most people drink, beer. When I was younger it was what was cheapest, and I could afford. Just to get a buzz. then as I tried different beers I found out what I liked and didn't like. I also found out to watch out for green bottle beers ( import and domestic). After a while I moved on to mixed drinks, the standard rum & coke type of thing. Then at a Christmas party a friend of mine and his cousin introduced me to the martini.
This was the start of an obsession. The first sip, the process, the thin long stemmed cocktail glass. it all played into the mix.
Then a manager, where I was working at the time, gave me a thin martini book titled "The Martini Book" by Sally Ann Berk.
Well that first book had over 200 recipes in side, many of which I have tried. Since then friends and family have aided in my quest for more recipes and information, shakers and cocktail glasses. I currently have thousands, yes thousands of different recipes but am still looking for more.
So please check in from time to time. Drop me a note or recipe. I hope you enjoy.
Cheers:
Steve Aniolowski, a. k. a. Spicy
This blog will be about something that I am interested in, home bar tending, cocktail party's, cocktail recipes collecting, collecting cocktail Shakers, and figuring out new recipes.
Brief history.
I started drinking what most people drink, beer. When I was younger it was what was cheapest, and I could afford. Just to get a buzz. then as I tried different beers I found out what I liked and didn't like. I also found out to watch out for green bottle beers ( import and domestic). After a while I moved on to mixed drinks, the standard rum & coke type of thing. Then at a Christmas party a friend of mine and his cousin introduced me to the martini.
This was the start of an obsession. The first sip, the process, the thin long stemmed cocktail glass. it all played into the mix.
Then a manager, where I was working at the time, gave me a thin martini book titled "The Martini Book" by Sally Ann Berk.
Well that first book had over 200 recipes in side, many of which I have tried. Since then friends and family have aided in my quest for more recipes and information, shakers and cocktail glasses. I currently have thousands, yes thousands of different recipes but am still looking for more.
So please check in from time to time. Drop me a note or recipe. I hope you enjoy.
Cheers:
Steve Aniolowski, a. k. a. Spicy
Subscribe to:
Posts (Atom)