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With summer comes the desire for convivial aperitifs and cocktails on the terrace. And it is you who pass behind the counter to impress a few friends around very fresh drinks. To help you, we have listed the accessories and utensils to get started, with some bonus recipes for a most successful cocktail party!
Which glass for which cocktail?
To play the apprentice bartender, no need to invest in all the existing cocktail glasses! There are many of them, but start by knowing them well so that you have those you need on D-Day. Here are the most used. *The tumbler . A tall, elongated glass that can hold 25 cl of drink. It is commonly used for "long drinks", like the Bloody Mary that Ernest Hemingway liked to drink, the Mojito or the Gin Tonic. *The old fashioned glass . It is the whiskey glass, low and wide, with a capacity of 15 to 33 cl that we have often seen in the hands of this dear Don Draper in the Mad Men series. In this glass, we usually serve a White Russian, a Mint Julep or a Negroni. *Martini glass . It is also called cocktail glass, with its conical shape, for short preparations and without ice because it only admits 7 to 12 cl. It is perfect for the famous Cosmopolitan sipped by the heroines of Sex And The City. *The flute . The classic champagne flute, which can hold up to 18 cl, is ideal for cocktails based on bubble drinks of course, including the delicious French 75 ordered by Yvonne and her pretending Nazi in Casablanca. *Wine glass . Forget the small balloon glass, it is rather the large size of a capacity of 25 cl that you need to serve the Spritz that we no longer present, or a Pina Colada à la Tony Montana in Scarface.
The right accessories to make your cocktails
Unless you have a helping hand from Tom Cruise in Cocktail, start by getting yourself some essentials from mixology to make your drinks well during a cocktail party with friends. *A knife . You already have it in the kitchen, it is essential for cutting the garnishes, just like the peeler for the zest. *The pestle . An essential accessory for crushing herbs or lemon and extracting the juice to integrate into your preparations. *The shaker . It is often the first utensil to be used to shake the preparation before pouring it into the appropriate glass. Without a shaker, you can always use an empty plastic bottle for mixes, or for non-shaken cocktails, use a mixing glass, in which you will only have to stir the preparation with a special spoon. *The mixing spoon . It has a long handle, often spiral, the other end is hollow to mix the ingredients. *The dispenser . If the greatest mixologists end up doing without it, it is, on the contrary, the essential tool to begin with, because you will have to respect the good dosages of alcohol in the recipes. *The Crushed Ice Maker . If you think the pounding machine is too gimmicky but you fear damaging your food processor, you can use your pestle, crushing the ice in the metal part of the shaker. Another method for larger amounts of ice is to garnish a towel with ice cubes and, using a rolling pin, tap your ice cubes hard to pound them. Otherwise, there are also freezer bags for this use with quick release.
You are now equipped, it is time to practice around recipes that have long been unanimous. *Spritz : in a large wine glass, put 4 ice cubes, then pour 1/3 of bitter (Aperol or Campari), 2/3 of prosecco, a dash of sparkling water, an orange and a green Sicilian olive. You can vary with a Spanish version of Valencia, replacing the Aperol with a red vermouth, the prosecco with cava, and adding only a slice of orange. *French 75 : in a flute, pour 3 cl of cognac (Courvoisier VS preferably according to the recipe of New Orleans) or gin in the same proportions, then 1.5 cl of lemon juice, 2 dashes of sugar syrup cane, to be completed with a good champagne (about 6 cl). *Negroni : in an old fashioned glass, pour 3 cl of gin, 3 cl of Campari and 3 cl of red vermouth. Orson Welles swore by this more full-bodied version of the Americano. *Gin Tonic : fill a tumbler or large wine glass with ice cubes then add 5 cl of gin (perfect with Belgian Copperhead gin with citrus notes), then complete with tonic (Schweppes or other). *Mojito Mocktail : an alcohol-free version of the refreshing Mojito, also called Virgin Mojito, to be prepared by crushing with a pestle 2 lime wedges and a few mint leaves, then pouring 3 cl of cane sugar syrup, ice cubes and supplementing with 12 cl of sparkling water. Finally, remember to take care of your outdoor decor and you will be ready to welcome your guests!