Dec 15, 2014

Mixers in a bar

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.

  • Simple sugar syrup: As the name suggests, this is simple to make and is the most important mixer in a bar. It is used in cocktails like daiquiris, mojitos and hurricanes. It adds rich volume to the drink and can be stored in the refrigerator for up to six months. But it has to be well sealed. Dissolve two parts sugar to one part of boiling water. Cook for no more than five minutes, cool thoroughly, strain, bottle and seal. You can increase its shelf like by adding a dash of vodka to it. Demerara sugar can be used instead of white sugar in simple syrup, but the colour is darker and can change the colour of the cocktail. But the flavour is definitely superior. A non fire method of making a bar syrup is by adding one part of sugar to one part water in a bottle and shaking thoroughly till the sugar melts. This version of the mixer is obviously thinner and has a shorter shelf life. The simple syrup can also be infused with various flavours to give your drinks a subtle twist like lavender, cinnamon, cardamom, eucalyptus, ginger, rose vanilla etc.
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