Techniques – Jigger and Sons http://jiggerandsons.com mixology secrets and cocktail crafting Wed, 11 Dec 2019 10:23:33 +0200 en-US hourly 1 https://wordpress.org/?v=5.3 http://jiggerandsons.com/wp-content/uploads/2019/11/cropped-android-chrome-512x512-150x150.png Techniques – Jigger and Sons http://jiggerandsons.com 32 32 10 Of The Best Bartending Books Every Bartender Should Read http://jiggerandsons.com/10-of-the-best-bartending-books-every-bartender-should-read/?utm_source=rss&utm_medium=rss&utm_campaign=10-of-the-best-bartending-books-every-bartender-should-read http://jiggerandsons.com/10-of-the-best-bartending-books-every-bartender-should-read/#respond Fri, 29 Nov 2019 10:47:02 +0000 http://jiggerandsons.com/?p=12427 If you wish to take your mixology and bartending skills to the next level, the best way to accomplish that is to read bartending books.what’s so good about books is that they deep dive into specific subjects.in other words, experts already did the hard work for you. they laid down decades of experience and knowledge on pages ready for you to pick. let’s say you wish to learn more about how spirits are made and what techniques are used in the process. or maybe you want to understand advanced techniques like clarification and nitro infusions. if so, books are your best bet to accomplish those tasks. This list of bartending books is based on my personal preferences, books that gave me the best tips and made me a better bartender and mixologist.I always return to some of those books when I do R&D for new cocktails or menus, or even to do some research for new posts on Jigger & Sons. This list is my recommendation for every bartender both professional and home bar alike, who wish to level up his skills and get to the next level. 1. The Bar Book – Jeffrey Morgenthaler Who is it for? every bartender either a beginner or professional – this is the ultimate guide for you. Jeffrey is a master bartender he started his career back in 1996.The Bar Book is constructed in the way you’ll normally construct a drink.starting with juices and syrups moving to ice and finishing with garnishes.for instance, you have a complete chapter on mixers and soda, a chapter on juices and even one dedicated to ice. This is one of the first bartending books I have owned and I love it to this day,I consider it the bible for bartending basics. 2. Liquid Intelligence – Dave Arnold Who is it for? mixologists that wish to become scientists.or if you just love cool methods for making drinks. Dave Arnold is the scientist of the mixology world, he is by far the most accurate one in terms of recipes and methods. with Arnold, everything needs to be weighed and measured to get to the perfect results.this book will force you to think like a scientist – and you should be glad about it. If you wish to learn how to clarify juices, using liquid nitrogen to muddle herbs or make crystal clear ice – Dave is your guy. 3. The Joy Of Mixology – Gary Regen Who is it for? bartenders who wish to level up their service game and learn some cool facts about the classic cocktails. First of all, this is a fun book to read. Gary is a wonderful storyteller, the book is full of stories about cocktail history and different techniques. second, this bartending book contains over 300 recipes – so it’s a great deal. 4. The Drunken Botanist – Amy Who is it for? everyone who wishes to deep dive into how and from what spirits are made of. As a mixologist, it is really important to know your spirits.for instance, what are they made of or where they are made?all of those questions will be answered in The Drunken Botanist. Amy explains what fermentation and distillation is. in addition, everything is written in an easy to understand manner.this book is a must-read for every serious mixologist to learn the basics of the liquors at his disposal. 5. Harry Johnson’s Bartenders Manual Who is it for? serious bartenders who respect classics and want notes from an 1882 bar owner (you’ll be surprised). This book originally published in 1882 bar owner Harry Johnson.Harry put all of his notes about running a bar, cocktails and more in this bartending book. this one really gives you some insights about owning a bar, you’ll be surprised how relevant his notes are. 6. A History of the World in 6 Glasses – Tom Standage Who is it for? everyone who wishes to know how drinks shape human history. A really fun angle about human history through the lens of beer, wine, spirits, coffee, and Coca-cola.from 3000 BC to this day Tom shows how drinks change our history.although it’s not classified as a bartending book I enjoyed it so much that I have to recommend it to you. plus it makes some really interesting talks with patrons 🙂 7. The Craft of The Cocktail – Dale DeGroff Who is it for? intermediate bartenders that wish to level up their skills and knowledge. Degroff dives deep into different subjects. for instance, he explains every ingredient and spirit in detail.this book really explains bar techniques well and has 500 recipes.which makes this book the ultimate bartender’s cookbook out there. 8. The Flavor Bible – Karen Page and Andrew Dornenburg Who is it for? Every mixologist. If you are taking mixology seriously you need to have this book.out of all of this list this is the one I use the most.this book was intended for chefs but, as mixologists, we often need to pair flavors and balance drinks. The book is constructed like a dictionary of ingredients so its best to have a print copy for future reference. 9. The Smugglers Cove – Martin and Rebecca Cate Who is it for? Tiki fanatics and pirates. I’m a huge fan of tiki cocktails, in fact, rum combined with fresh fruits and spices always get the job done for me. and above all, living in an endless summer country also adds to my love for tiki cocktails. If you are sharing the love for rum cocktails with me, you must get your hands around a copy of The Smugglers Cove.apart from featuring more than 100 recipes, this is also the unofficial encyclopedia of rums.the smuggler’s cove helped me develop so many drinks that I have a special place in my heart for it. 10. The 12 Bottle Bar – David & Lesley Jacobs Solmonson Who is it for? home bartenders who wish to start with a limited inventory but still be able to make 200...

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How to Make Dehydrated Citrus http://jiggerandsons.com/how-to-make-dehydrated-citrus/?utm_source=rss&utm_medium=rss&utm_campaign=how-to-make-dehydrated-citrus http://jiggerandsons.com/how-to-make-dehydrated-citrus/#respond Wed, 27 Nov 2019 09:11:38 +0000 http://jiggerandsons.com/?p=12422 Dehydrated citrus is a wonderful garnish that goes well on almost every cocktail.They are visually appealing and have a huge shelf-life.and the best thing is, that they are really easy to make. of course, you will need some special tools just to make your life easier and the process much faster. Dehydrated Citrus – Why do we love them? To those who are not familiar with this garnish. dehydrated citrus is a really cool way to save citruses that are about to spoil. Therefore they are a big part of bar sustainability and lowering our waste volumes. At professional bars when the circuses are no longer good enough to juice into a cocktail, we put them aside. once a week we make a big batch of dehydrated garnishes. Its good to mention that citruses aren’t the only thing that can be dehydrated. you can also use fruits like pineapple and apples that make a beautiful garnish for margaritas and other fruit-based cocktails. Recommended tools If you plan to make some garnishes for your bar program or maybe for your own home bar. it is best to be equipped with a tool that will make your life much more easier. The problem with Dehydrated citrus is, for them to dehydrate enough you’ll need to slice your citruses really thin. unless you are a professional chef or a really good samurai, you’ll find the task of slicing thin wheels with a knife, a pain in the butt. To overcome that problem you’ll want to use a tool called a Mandoline slicer.this tool is used to slice vegetables in commercial kitchens. what’s so good about it is that, if you use it right, you can’t cut yourself.above all that you’ll get uniform and thin wheels that will dehydrate evenly and much more faster. I personally own the Swissmar Borner, his knives are built to last and by far the best mandoline I have ever had.if you’re not planning on doing this every week or even month you can get the Mueller he is cheaper but still a very nice tool. Just do yourself a favor and get a mandoline! If you liked this Dehydrated citrus recipe make sure to put down a review or simply share it.

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The Most Important Bartender Techniques Every Bartender Should Master http://jiggerandsons.com/most-important-bartending-skills/?utm_source=rss&utm_medium=rss&utm_campaign=most-important-bartending-skills http://jiggerandsons.com/most-important-bartending-skills/#respond Thu, 07 Nov 2019 16:51:50 +0000 http://localhost:8887/Jigger&sons/?p=12252 All bond lovers are familiar with his iconic phrase: “A martini, shaken, not stirred.”when he sits at a bar and instructs the bartender to make him a martini.but as much as I love Bond, he got it all wrong.in this guide, I will lay down 2 of the most important bartender techniques – shaking and stirring. There are many important bartending skills and techniques out there. but the majority of cocktail recipes will call for one of these 2 methods. Bond is not alone with his mistake.every day bartenders around the globe face the same question to shake or to stir? The good news is, there are some basic ground rules every bartender should follow to decide whether to stir or shake. So when exactly should you shake or stir a cocktail? And how do you do it the right way? Why is it so damn important? In both of these techniques, we are essentially want to chill the drink, dilute it and incorporate all the ingredients together. how chill you might ask? the answer is for shaken cocktails, if done right, you’ll end up with a drink that is around -5 to -7C / 23 to 19F and dilution of about 25% to 40%. for stirred cocktails, you will end up with 0 to -5C / 32 to 23F and dilution of 20% to 25%. So with the data above, we can already see that stirred cocktails are less cold and less diluted than shaken ones. the reason for that is when your drink is composed of spirits alone, with no juices, egg whites, creams or puree. your best bet will be to stir it. in the mixology jargon, we refer to those types of cocktails as spirit-forward. here your main goal is to get a crystal clear, ice-cold and with just the right amount of dilution to mellow it down. For shaken cocktails, drinks that contain juices, creams, and egg whites.our main goal is to incorporate all the ingredients together.and in the process insert tiny air bubbles, chill the hell out of it and get more dilution. another reason that those ingredients call for shaking is, shaking gets the drink colder, and the colder the drink is, the less sweet it tastes. How to properly shake a cocktail When shaking a cocktail our main goals are: Super cold very well diluted all ingredients are truly incorporated has tiny air bubbles and light on the palate texture What actually happens to a drink when you shake it When ice and liquids are thrown from one side to another the liquids get colder very fast. in the process, you’ll introduce the liquids to tiny air bubbles that will incorporate into the drink. The result of this process will be a well diluted, super cold and light on the palate drink. the final product will have a fluffy texture and a bit of foam (depending on the ingredients you used). The different kinds of shakers The most common type of shaker is the Boston shaker. he consists of two parts made of steel tins, or one-part steel one-part glass. those two parts fit together and form a tight seal, this is important because you don’t want to avoid any spillage either on you or god forbid – on your costumer. The other type is known as the Cobbler shaker. it consists of 3 parts, a cap, a strainer and the container itself. This type of shaker is not so recommended, they tend to freeze shut.you’ll find yourself beating the hell out of them in the middle of service trying to open them up. do yourself a favor, get a decent Boston shaker and leave the Cobbler to be a decorative piece in your home bar. The shaking process The style of shaking is something you will develop over time and practice.what’s important is that you do it right. Start by building all ingredients into the small tin (without ice), then add the ice.you can either fill the large tin with about 3/4 or fill the small tin until its full. This step is important, make sure you add enough ice, too little and you will over-dilute the cocktail. Then close the shaker and give it a small blow with the heel of your palm to properly seal it. It’s best practice that the small tin of the shaker will face you. in a case of the shaker will open, the drink will spill on you and not all over your customer. Now hold the shaker with both hands, and with a throwing motion launch it forward and backward from you. what you want to feel is that all the content inside is getting from one side of the shaker to the other. repeat that motion for about 12 to 20 seconds, more then that will result in nothing. the reason for that is, the drink and the ice are at the same temperature inside and will no longer dilute or chill the drink. When finished you need to open the shaker, in outer words, separate the tins. trying to pull them apart won’t work, due to the contraction of the metal. What you need to do is hit one of the sides where the two tins meet. Give it a fast hit with the heel of your hand. if done right, you’ll hear a nice POP sound, and the tins are now separated. The dry shake There is another bartending technique involved in shaking, it’s called dry shake.you will use this technique when your cocktail contains egg whites or another foaming agent (today we have lots of substitutes).those ingredients produce a foam on top of the drink. To dry shake all you’ll need to do is simply add all the non-alcoholic ingredients into a cocktail shaker without ice.then shake vigorously for about 25 seconds.after that, you can add your booze and ice and give it another shake (wet shake) to chill everything. What will happen inside the shaker is that...

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