A lot of focus has been on the food for the season but equally important are the drinks; they put the finishing touch to all the gatherings and celebrations. Therefore, a well-stocked bar is almost a requirement during this time. ’Tis the season for toasting, celebrating, saying hello and goodbye – to family, friends, relatives, the old year and welcoming a new year, full of hope.
Since there is already of lot of work to be done for the holiday feasting, when it comes to drinks, I prefer to make those that can be made in large quantities and everyone can serve themselves. Mulled Wine and Hot Buttered Rum are holiday drinks that I like to serve. But there are those who prefer something stronger and more complex. When entertaining I always seek out someone in the group who is considered the drinks aficionado and task them with the mixing of cocktails and other drinks.
There are certain things that most drinks need – some type of alcohol (rum, vodka, scotch, whiskey, gin, wine – sparkling and non-sparkling), fruit juices, syrups, ice and garnishes, so I would stock up on such. In terms of the fruit juices, I tend to opt for what fruits are in season and puree/juice them. The syrup I make is what is typically known as simple syrup, sometimes called bar syrup. For this, I use a 1:1 ratio; one part sugar to one part water (for example,1 cup sugar to 1 cup water). However, there are other types of flavoured syrups that can be made that make your cocktails and mocktails extra special; for example, the non-sweetened or fresh squeezed juices of limes, lemons, oranges and tangerines are perfect for this type of preparation. Use the same simple syrup ratio – 1 part juice to 1 part sugar. In order to maintain the colour of the juices to make your drinks attractive, use white sugar. Other fruits such as sorrel, pineapple, passion fruit, watermelon and pomegranate make excellent syrups. Garnishes are optional but the regulars are Maraschino cherries, citrus peels, wedges of in-season fruit,
lime and lemons to wet the rims of glasses and then coat in sugar or salt depending on the drink.
When it comes to equipment, you will need glasses – I use what I have. I do not mean to be flippant but if anyone comes and wants to be overly fussy about the right glassware for particular drinks, that is their problem. My advice is to work with what you have depending on the crowd and the occasion. A nice handy piece of equipment is a Shaker, preferably one with a built-in strainer. A Shaker is indispensable when mixing drinks. Jiggers, also known as measures, tots, pourers are necessary to measure exact ingredients for making cocktails and so on. A tabletop blender is great to mix large batches of drinks. Other things you need to have handy are straws, stirrers, toothpicks, napkins, coasters and cloths – to wipe and tidy up.
Drinks are created using 1 of 4 methods – shaken, stirred, blended or built. And some people have preferences so be sure to ask your guests how they like certain drinks, especially if making Martinis.
One technique I particularly like, just for the effect it gives, is “float ingredients”. I used it to make one of the drinks featured today. Float ingredients style of drinks is when the glass is filled with one part of the drink and then topped with another drink ingredient, usually of a different colour or texture. Here’s what you do, hold a spoon over the drink in the glass and then pour the other liquid into the spoon until it is filled; keep pouring gently so that the liquid flows over the edges of the spoon and onto the surface of the drink.
Whatever you do, remember to drink responsibly. Do not drink and drive and have a designated driver or drivers in your gathering.
Happy New Year!
Cynthia
cynthia@tasteslikehome.org
