Daiquiri Cocktail Recipe - Liquor.com Monday 13th November 2017 11:34:09 PM

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Young and Hungry - Season 05 Episode 05
How to Not [email protected]%& Up a Daiquiri - The Morgenthaler Method
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Fresh lime juice is not hard to come by and neither should a great tasting daiquiri. Being such a simple drink to make, it boggles the mind that someone charging you a great deal of money in exchange for bartending lessons would teach you how to make it incorrectly. See how simple the process really is here.

Watch this video on Small Screen: http://www.smallscreennetwork.com/video/734/morgenthaler_method_daiquiri/

Here is the link to the video that Jeffrey references: http://www.youtube.com/watch?v=dEBWK6CeXB4
It is a replacement video for the original, which they took down, in which the teacher most certainly did say that no one uses fresh lime juice anymore. You can see the extensive comments about it on jeffreymorgenthaler dot com. Either way, you can see that they are teaching people to use sour mix, not fresh lime juice.

2 1/2 oz aged rum
3/4 oz fresh lime juice
1/2 oz simple syrup

Shake with ice.
Double strain into a chilled cocktail coupe.
View : 87
Young and Hungry - Season 05 Episode 05
Keys to Success: Understand a Cocktails History - The Martin
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You might think that you have the recipe for a drink nailed, but if you don’t take the time to look into the history of the drink, you are probably doing a disservice to yourself, and your customers. While the full history of many drinks may be lost in the mists of time, that doesn’t mean there isn’t a trail to follow which can help you watch a drink as it evolved over time, and this evolution can help you not only see the various forms the drink might have taken over time, but also gives you some fascinating cocktail talk to share.

The Martini is probably one of the most well-known drinks, and yet its true origin is unknown, or at least highly debated. Countless times I’ve seen articles which simply toss out there that the Martini was originally created in Martinez California (or in San Francisco). What they usually fail to tell you is that the drink they are referring to was the “Martinez” and not the “Martini”, and there is no proof at all (aside from name similarity) that the name “Martini” is just a bastardization of “Martinez”. There is in fact (to date) no actual story that tells us how the Martini first came about, or how it got its name. What we do know, is its recipe, and how it appeared in various books through history.

One of the first recipes going by the name “Martini” comes from Harry Johnson’s New and Improved Bartenders Manual from 1888:

(Use a large bar glass)

Fill the glass up with ice;

· 2 or 3 dashes of Gum Syrup
· 2 or 3 dashes of bitters (Boker’s genuine only);
· 1 dash of curaçao;
· 1/2 wine glassful of Old Tom Gin;
· 1/2 wine glassful of Vermouth.

Stir up well with a spoon, strain it into a fancy cocktail glass,squeeze a piece of lemon peel on top, and serve.

This, or slight variations of it, is how the Martini would continue to be recorded for many years.

By 1895, the recipe appears to have settled down a bit into this version as provided in George J. Kappeler’s “Modern American Drinks”:


Half a mixing-glass full fine ice, three dashes orange bitters, one-half jigger Tom gin, one-half jigger Italian vermouth, a piece lemon peel.

Mix, strain into cocktail-glass.Add a maraschino cherry, if desired by customer.

The first time we see dry vermouth make its appearance seems to be in 1904, in a French cocktail book called “American Bar—Boissons Anglaise & Américaines”

Glass No 5
Using mixing glass No 1, and a few pieces of ice:
3 dashes of angostura or orange bitter.
Finish with gin and dry vermouth, equal quantities, stir well, pour into glass No 5, serve with a piece of lemon peel, a cherry or an olive, based on the taste of the consumer.

Which is clearly providing evidence that a “dry Martini” was basically the same thing as the “Martini” except using dry vermouth instead.

If you continue to trace the evolving recipe to present day, you quickly notice how the drink lost its way soon after prohibition, and only regained itself in the last few years.

By understanding even just a few of the details such as this, it can put a whole different spin on things the next time you decide to mix up a Martini.
View : 2769
Young and Hungry - Season 05 Episode 05
Cherries in Cocktails - A Proper Garnish for the Little Ital
Maraschino cherries are a staple ingredient behind almost any bar. They are an extremely common garnish for a wide variety of cocktails, and if you look through the annals of historical cocktail books, you find cherries to have been a cocktail garnish for over a hundred years.

The common maraschino cherries we have today, however, bare little resemblance to the cherries bartenders in the 1800’s would have used. The original maraschino cherries were imported “Marasca” cherries, a dark sour cherry from Dalmatia (now Croatia). They were packed in a thick flavorful liqueur, and where considered a luxury treat. Soon cheaper imports sprang onto the market, trying to satisfy the American sweet tooth. These “imitation” maraschino cherries were sometimes made using questionable methods, and were usually artificially flavored in order to disguise either the lack of flavor in the resultant product, or the off-flavors which resulted from the processing. American cherries were deemed unacceptable for use since they had a softer texture which got even worse once the cherries were prepared. The Pure Food Act of 1906 paved the way to clean up the methods used for manufacturing consumables. This helped to eliminate much of the downright dangerous cherries on the market, but did nothing for the “imitators” of the real thing. In America, methods were developed to turn a “Royal Anne” cherry into a crude approximation of the maraschino cherry. Then in 1912, the FDA stepped in to clarify what it meant to be a “maraschino” cherry:

- “maraschino cherries” should be applied only to marasca cherries preserved in maraschino. This decision further described maraschino as a liqueur or cordial prepared by process of fermentation and distillation from the marasca cherry, a small variety of the European wild cherry indigenous to the Dalmatian Mountains. Products prepared from cherries of the Royal Anne type, artificially colored and flavored and put up in flavored sugar sirup might be labeled “Imitation Maraschino Cherries” (http://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm074535.htm)

Today, non-marasca maraschino cherries are no longer required to refer to themselves as “imitation” but, once you’ve tried the real thing, you can clearly see there is no comparison. To help distinguish true marasca cherries from rest it has become common to pronounce real maraschino cherries as “mare-es-KEE-no”, as it was originally pronounced, and those neon red globes as “mare-a-CHEE-no”. For your cocktail use, the best cherries to look for are Luxardo Maraschino Cherries, while costing more than the supermarket variety, they are worth having on hand. You can thank the Pegu Club of New York for establishing the relationship with the Luxardo Company back in 2005 to bring these cherries into the US in bulk and then popularizing them amongst craft bartenders across the nation.

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Watch this episode on Small Screen:

Little Italy Cocktail created by Audrey Saunders

2 oz Rye Whiskey
3/4 oz sweet vermouth
1/2 oz Cynar
2 bar spoons of Luxardo Maraschino Cherry syrup: http://bit.ly/luxardomaraschinocherries

Stir ingredients with ice.
Strain into a cocktail glass.
Drizzle cherry syrup into cocktail glass.
Garnish with Luxardo Maraschino Cherry.
View : 10444

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