![]() ![]() PARTY PLANNING 101: ice made up ahead of time, from your freezer glass pitchers for mixing batches of cocktails in advance, napkins, stirrers, cocktail straws, ice bucket, tongs, pour spouts if you want to be fancy, jiggers or shot glasses, bottle opener, shaker, long-handled spoon, zester (if you haven't zested ahead of time), strainer, cutting board & paring knife.Oranges: old-fashioneds, screwdrivers - Olives: martinis - Cherries (fresh or brandied): fizzes, wine coolers, tropicals. ![]() Lemons: sour drinks, lemon drops, Tom Collins & as a general garnish. Limes: margaritas, gimlets,mojitos, daiquiris, cosmopolitans. GARNISHES include but are not limited to the following: fruit slices & wedges, zest strips.If your fridge has an ice-maker bag some up for a day or so ahead, and store (of course) in your freezer! ICE: AT LEAST ONE POUND PER PERSON PER HOUR.also 7-Up, Sprite, 50/50, Squirt, gingerale. Tonic water and club soda are must-haves. Juices include orange, lemon, lime, grapefruit and cranberry, bottled in bulk, should be chilled. Bitters, triple sec, and cointreau (orange liqueur) provide sour flavors in cosmopolitans and lemon drops. Sweet & dry vermouth for martinis and manhattans. Mixers are the base and add the main flavor to the cocktail. Bartender Magazine Enjoy clever, pop culture-inspired drinks with this collection of recipes from the beloved Cocktail Chemistry YouTube channel. MIXERS: THREE BOTTLES PER EACH BOTTLE OF ALCOHOL. Cocktail Chemistry offers the essential knowledge, techniques, and flair for creating perfectly mixed drinks at home.Brandies like cognac and armagnace are mixed with sweet or sour mixers or taken straight. Tequila can be married with margaritas, sunrises, shady ladies. Rum is the star of kitchen cooking and in tropical, fruit-based drinks like mojitos and mai tais. Scotch is often served straight or in a rusty nail. Gin is a must for a true-martini, gimlets, Tom Collins, Negronis. Whiskey & bourbon are great for sipping and in Manhattans, sours, old-fashioneds, & mint juleps. Vodka is used for martinis, tonics, Bloody Marys, & White Russians. Store at room temps use opened bottles within a year. LIQUOR/SPIRITS: ONE BOTTLE PER 5 PEOPLE PER HOUR.Ale & stout are good choices for winter - lagers for summer - have light and dark options store unopened bottles at room temp, chill before serving flavor spoils if it has been chilled and then goes back to room temperature. Reds pair well with hearty dishes, - whites are better with seafood my favorite is white zinfadel. Store wine on its side or upside down below 70*. Refer to your favorite winery for directions on chilling and serving. WINE: FIGURE ONE BOTTLE PER 2 PEOPLE PER HOUR.A must-have for all aspiring home mixologists and pop-culture buffs, Cocktail Chemistry will ensure you never have a boring drink again. In addition to recipes, Cocktail Chemistry includes everything you need to know to become a mixology expert, from how to make perfectly clear ice, delicious foams, and infusions, or how to flame a citrus peel. Have you ever seen a delicious-looking drink on your favorite movie or TV show and wondered how to make it? Well, now you can, with this collection of recipes from the creator of the popular Cocktail Chemistry YouTube channel Nick Fisher.įeaturing recipes to recreate the classic White Russian from The Big Lebowski, the iconic martini from the James Bond movies, to drinks featured in Mad Men, The Simpsons, It’s Always Sunny in Philadelphia, Game of Thrones, The Office, Harry Potter, and more, Cocktail Chemistry will have you impressing your friends with your bartending skills in no time. “ Cocktail Chemistry offers the essential knowledge, techniques, and flair for creating perfectly mixed drinks at home.” - Bartender MagazineĮnjoy clever, pop culture-inspired drinks with this collection of recipes from the beloved Cocktail Chemistry YouTube channel. ![]()
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