As I sit here in the prestigious Lowes Hotel in New Orleans waiting for the Ladies of LUPEC lunch, I patiently wait to see if I am one of the only males in this seminar. I wouldn’t mind because I am surrounded by some of the most beautiful and inspirational ladies ever! As I sip the New Orleans classic, the Sazerac, I find myself wondering if this seminar will change the views I have regarding women behind the bar. Now don’t get me wrong, I love a girl that can make a great cocktail but, in my home town of Toronto, Canada, we are used to the stereotypical gorgeous girl who is well-endowed but can only come up with a rum and Coke when asked for a cocktail.
What is the Importance of Ice
Ice is…. An Integral Component of Every cocktail, under the general definition of a cocktail being “an alcoholic beverage which includes: Sugar, Bitters and Water (Ice)”. Whether it is being used to chill a cocktail, mix ingredients together, for dilution and water content or simply just to take up space in a glass – Ice is just as important as the drink itself.
Bartending classes teach, about how much Ice a bartender should use in each cocktail being made, both in cocktails with a mixer for example a Whiskey Sour or even something as simple as a Rum and Coke and in ‘spirit- forward’ cocktails such as a Negroni or a Manhattan. These applications are concerned with ice in the final product, but what about drinks that are served with no ice?
Question: What does ‘Neat’ mean?
Answer: NO ICE!!! A drink served neat, would be a shot of liquor that has had no contact with Ice. It’s gone straight from the bottle to the glass.
So what does ‘Straight-Up’ mean? Ever had a Cosmopolitan or a Vodka Martini with Ice in it? I doubt it. Now think about this…..Have you ever seen a bartender shake or stir a drink, then strain the drink into a glass with no ice? This cocktail would be called a ‘Straight-Up’ cocktail.
So to simplify, both ‘Straight-Up’ and ‘Neat’ drinks are served without Ice. The difference is that ‘Straight-Up’ cocktails have had contact with ice at some point leading up to being served.
As mentioned earlier, Ice can be used to take up space in a glass. “Why wouldn’t I just use a smaller glass?” I can hear you all asking. Have you ever had a Mojito served straight-up or in a short glass with no Ice? Crushed Ice is used in the classic Mojito recipe, because not only does it keep the drink ‘Ice” cold, it takes up space in the glass allowing the drink to contain less liquid, but still appear to be a tall, grande, gesture from your favourite bartender.
Egg whites are becoming a commonly used ingredient in a whole range of different libations. Just like pineapple juice, the egg whites will emulsify under heavy shaking or whisking creating a foam. The Ice used in the shaker tin almost acts as a whisk and helps the process of emulsification during shaking, in such cocktails as the Whiskey Sour or the Gin Fizz.
Question: How important is ‘Dilution’?
Answer: In many cases, it is very important.
Many cocktail recipes include a shake or a stir, these are for both mixing the drink, making it cold and dilution.
Look out soon for the up-and-coming ‘Build, Shake, Stir’ blog.
Also, take a look at our molecular mixology program which will give you the lowdown on both liquid Nitrogen and Dry-Ice