With more than two centuries of history, there is art in the creation of a good cup. Here we show you the basics: how to equip your bar, what are the liquors and drinks that cannot be missed, and how to prepare five classic cocktails.
The first act at any party corresponds to the cocktail, as well as the first moment of rest after a long day. With more than two centuries of history, there is art in the creation of a good cup. Here we show you the basics: how to equip your bar, what is the equivalent in drinks of a well-stocked cupboard and how to use everything to prepare five classic cocktails.
Remember that here at Daiquiri Hire Melbourne you can rent one of our top-quality slushy machines to prepare your own daiquiris.
Above, from the left: peeler, long cocktail teaspoon, mixing glass, julep strainer, mortar, cocktail meter, Boston shaker and a worm colander. If you want to build something, even a cocktail, you will need tools. Here is a detailed list of the necessary equipment.
The Boston strainer, which consists of a glass mixing vessel (the same size and shape as a 16-ounce or 473 ml mixing vessel) and a metal lid, is sufficient for all mixed and stirred cocktails. For mixtures you will need a long-handled cocktail spoon. If you enjoy the ritual of mixing a cocktail, and you want to feel a little more elegant while doing it, there are many cute, wide-mouth and heavy-based mixing glasses.
To strain mixed drinks, you will need a julep strainer, which has a perforated bowl shape. Agitated drinks require a worm or Hawthrone strainer, which has a metal spiral around the edge to remove all the citrus pulp. If you prefer to invest only in a strainer, the worm can have a double function.
Exact measurements produce a considerably better drink, so you’ll need a meter. The meters consist of two opposite cones. Unless you are very rigorous, you will really only need one, the one with ½ ounce (15 ml) on one side and 1 ounce (30 ml) on the other, with which you can cover all the most common measures. For the rest you can measure the score.
A simple grater will be enough for citrus touches. To complete your toolbox, you must have a mortar, which is used to crush the fruits, herbs and sometimes sugar cubes that are added to some drinks. The old typical wooden models are the best.
Many drinks on the rocks, such as the old-fashioned one, are better if large ice cubes are used. The moulds (more or less 4 x 4 cm) are very easily found.
5 premium cocktails to enjoy in summer
This season is a good time to take advantage of certain fruits and products of the season. The key is to have good quality raw materials. That is the ideal combination in a cocktail when summer comes and high temperatures are a constant.
While the terraces of the premises are one of the favourite meeting points this season, many of these flavours can be created at home, to be savoured in the garden or by the pool.
Summer is a good time to take advantage of certain fruits and products of the season. The key is to have good quality raw materials. Therefore, then five premium cocktail recipes that can be made to delight the couple, friends and family.
Gold Passion Walker
– 2 oz J. Walker Gold Label Reserve
– 1 oz passion fruit pulp
– ½ oz of cassis liquor
– Lemon juice dash
– Fill with ginger ale
– Cup: Big cup
– Method: Shake and pour
– Decoration: nothing
Beat all the ingredients with a lot of ice except the ginger ale, strain on a copon with ice and fill with ginger ale.
– 2oz Gin Tanqueray 10
– 1 orange slice
– 1 grapefruit slice
– 1 lemon wedge
– 0.75 rubber
– 0.5 lemon juice
– 12 fresh mint leaves
– Top water with gas
– Cup: Tanqueray Cup
– Method: Crushed and direct
– Garnish: Nothing
Lightly crush the segments, mint, lemon juice and gum inside the Tanqueray cup. Add ice to ¾ of the cup capacity, add Tanqueray 10 and sparkling water. Stir and serve with a light bulb.
– 2 oz. Bulleit
– 0.5 oz. Chambord
– 0.25 oz. Cointreau
– 2 oz. Cranberry Ocean Spray Juice
– 0.5 Subtle lemon juice
– Rubber Dash
– Cup: Rocks
– Garnish: Subtle Gajo
– Method: Shake and Strain
All ingredients in a shaker with lots of ice and beat for 20 seconds. Strain on a glass rocks with ice and decorate with a subtle lemon wedge.
– 2 oz Ciroc
– 1 vanilla essence splash
– 1 pinch of merken
– 0.75 oz Rubber Syrup
– 1 oz. Subtle Lemon Juice
– Red Pepper ¾
– Cup: Rocks
– Method: Macerated smoothie and double cast
– Garnish: Lemon Skin
Crush the pepper into pieces with the paste, vanilla essence, lemon juice and the merken. Add Ciroc and beat for 20 seconds and double strain on a Rocks glass with 5 ice cubes. Add lemon oil on the drink and rub the edge of the glass. Garnish with a yellow lemon twist.
Dublin Milk Shake
– 30 ml of Baileys
– 45 ml of Johnnie Walker Whiskey
– 120 ml of cold milk
– 1 scoop of vanilla ice cream
– 1 teaspoon of chocolate powder
Put the ice, whiskey, Baileys and milk in a shaker and shake. Serve in a long drink glass, add the ice cream ball and sprinkle the chocolate on top.
Prepare them today with our second to none machines! Visit daiquiri hire in Melbourne today for more information about our machines that will let you prepare these cocktails.