Say you have graduated from your barending courses and now it is your turn to join the trade. You have managed to get a job at that outstanding bar you had your eyes on. It is your first day at work; you arrive at the bar with anticipation as well as trepidation. What do you do? How do you start?
Here are a few useful bartending tips to get you going and help you settle down.
Mixers are the next most important ingredients in a bar after the spirits, wines and beers.
Although most of them are available bottled or canned in the market, a freshly made mixer not only tastes the best, you can always add your own twist to it and it is economical too.
Today we will talk about mixers and how to make your own and easy healthy substitutes for some of them.
While aperitifs are had before a meal and stimulate one’s appetite, digestifs are alcoholic beverages that are had after a meal and are said to aid digestion. While in the case of aperitifs the bitterness helps to whet the appetite, it always better to end a meal on a sweet note so digestifs are typically on the sweeter side and are normally had straight.Sometimes a digestif can replace the dessert altogether at the end of a meal.
In some cultures various types of teas and spiked coffee are also consumed as digestifs.
There are various kinds of digestifs, to name a few:
While choosing an after dinner drink it is important to keep in mind its pairing with coffee and dessert. Let us talk in more detail about some popular digestifs.
Cocktail hour as per the dictionaries is the designated hour before dinner is served when guests partake of cocktails and hors d’oeuvres. It became popular in the United States during Prohibition when the only legal place to drink was at home. After Prohibition the idea was adopted by commercial establishments like hotels, restaurants and bars and cocktail hour came to be referred to as ‘happy hour’.Discounted drinks with complimentary appetizers were sold during cocktail hours or happy hours.
The practice continues to be popular today. Cocktail hour also graduated to cocktail parties where no dinner was served and it became a social event by itself. The drinks served during the cocktail hour are called aperitifs, a word with French origins that refers to alcoholic beverages which are served as appetizers. The primary reason for enjoying aperitifs is to stimulate the appetite and any dry or bitter drink qualifies. Dry fortified wines and vermouth, Amaros and bitters, aromatized wines are all good aperitifs. They can be served chilled or mixed into a cocktail or with a splash of soda. Champagne is an excellent aperitif since it is low on alcohol, crisp and dry and therefore does not kill the appetite. Here are some suggestions for great aperitifs.