No Image

Technically Saturday: The Basics of Substituting Cocktail Ingredients

September 28, 2013 Nick McAfee 0

There are few things quite as frustrating as finding a great cocktail recipe only to realize that you don’t have all of the ingredients to make it.  Or that some of the ingredients are so expensive that you will never be able to justify stocking them in your bar.  Lucky for you, many cocktails will not suffer from some substitution if you don’t have an ingredient.  Like many aspects of mixology, experimenting is key after you know the basics. Basic Cocktail Ingredient Substitutions If you don’t have Cointreau, try: another orange liqueur triple sec curacao Grand Marnier Combier cherry liqueur pomegranate liqueur a floral liqueur such as St.-Germain Elderflower Liqueur a spicy liqueur such as Domaine de Canton Ginger Liqueur If you don’t have maraschino, try: other cherry liqueurs Cherry Moonshine triple sec a floral liqueur such as St.-Germain Elderflower Liqueur a spicy liqueur such as Domaine de Canton Ginger Learn More

No Image

Sunday Funday: How to Infuse Spirits

July 21, 2013 Nick McAfee 0

The process of infusing spirits has been around for centuries.  The prime example of this is gin, which is itself infused from grain alcohol with juniper berries and other botanicals.  But there is a growing trend among cocktalians to infuse spirits with their own ingredients whether at home and at the bar.  This week’s Sunday Funday will examine examples of this trend and why you should try it. The process for infusing a spirit can be very simple.  Don’t let that make you think for a second that it is a quick process however.  To infuse a spirit, you will need several air tight containers and some ingredient such as spices, fruits, herbs, or coffee beans to give it the desired flavor.  Make sure your jar or other container is clean, place in the ingredients, and then pour in the spirit.  Tightly seal your jar and then shake several times. Learn More