Sours – Page 2 – Home Bar Basics (and Not-So-Basics)

MAI TAI

By Dave Stolte | July 12, 2012 |

THE BASICSTHE NOT-SO-BASICSSHOP DUMP “Dumping” a drink is almost the same as shaking, but skips the final step of straining out the ice. This method of preparation typically uses pebble or cracked ice. 1 Prepare the garnish and set it aside. 2 Measure all ingredients into the smaller “cheater” tin. 3 Add ice to the…

TOM COLLINS

By Dave Stolte | June 20, 2012 |

THE BASICSTHE NOT-SO-BASICSSHOP SHAKE Shaking a drink adds dilution, drops the drink temperature a bit below stirring, and creates an aerated texture. A general rule of thumb if unsure: drinks containing citrus, cream, or egg get shaken. These instructions assume you’re using a two-piece mixing tin set — if not, just follow along and add…

BOSTON SOUR

By Dave Stolte | June 19, 2012

THE BASICSTHE NOT-SO-BASICSSHOP SHAKE Shaking a drink adds dilution, drops the drink temperature a bit below stirring, and creates an aerated texture. A general rule of thumb if unsure: drinks containing citrus, cream, or egg get shaken. These instructions assume you’re using a two-piece mixing tin set — if not, just follow along and add…