Gin Sour
How to Use Bar Tools Efficeintly and Effectively?
MOREA How-To Guide: Using Bar Tools - Shakers, Jiggers, and Strainers
Using a Jigger
1. Understand Measurement Markings:
- Learn the measurement markings on your jigger. Common measurements
include 1 oz, 1.5 oz, and 2 oz on one side, and 0.5 oz and 0.75 oz on
the other.
2. Hold Correctly:
- Hold the jigger at the base
to prevent heat transfer from your hand. Pour the liquid into the
jigger until it reaches the desired measurement.
3. Pouring Technique:
- When pouring, tilt the jigger slightly to ensure a clean and precise pour. Adjust your grip for control and accuracy.
Using a Shaker
1. Add Ingredients:
- Place all liquid ingredients into the shaker. If the recipe calls for
citrus or egg white, add those last to prevent premature foaming.
2. Add Ice:
- Fill the shaker with ice to the level of the liquid. This ensures proper chilling and dilution.
3. Secure the Shaker:
- For a Boston shaker, firmly press the glass and metal parts together.
For a Cobbler shaker, close the lid and ensure a tight seal.
4. Shake Vigorously:
- Hold the shaker with both hands and shake vigorously for about 10-15
seconds. Strain the liquid into the glass, using the strainer.
Using a Strainer
1. Select the Right Strainer:
- Use a Hawthorne strainer for shakers and a Julep strainer for stirring glasses. Ensure a secure fit to prevent spills.
2. Position the Strainer:
- Hold the strainer over the mixing vessel or glass at a slight angle.
The spring or holes should face down, preventing ice or other solids
from entering the drink.
3. Pour the Cocktail:
- Pour the
liquid from the shaker or mixing glass through the strainer into the
serving glass. The strainer catches ice and other ingredients, allowing
only the liquid to pass through.
General Tips for Bar Tools
Practice Consistency:
Develop a consistent pouring technique with the jigger to ensure accurate measurements in each cocktail.
Clean Immediately:
Clean your bar tools immediately after use to prevent flavors from transferring between different cocktails.
Experiment with Shaking Styles:
Experiment with different shaking styles to find what works best for
you. Some cocktails benefit from a hard, fast shake, while others
require a gentler approach.
Master the Strain:
Master the pouring technique using the strainer to achieve a smooth and visually appealing pour.
By
mastering the use of essential bar tools, you\'ll enhance your
cocktail-making skills and elevate the overall experience of crafting
and enjoying your favorite drinks. Cheers!
Gin Sour
Strong ABV ( between 20% and 30% ), Bold and noticeable.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
Citrusy, tart, and slightly sweet
- Oranges 1 slice
- Gin 6 cl
- Lemon Juice 3 cl
- Superfine Sugar 1/2 tsp
- Maraschino Cherry 1 -
Any Glass of your Choice
gin sour is a popular Gin cocktail containing a combinations of Oranges,Gin,Lemon Juice,Superfine Sugar,Maraschino Cherry .Served using Any Glass of your ChoiceGin Sour Ingredients
Oranges,Gin,Lemon Juice,Superfine Sugar,Maraschino Cherry,
Gin Sour Recipe
In a shaker half-filled with ice cubes, combine the gin, lemon juice, and sugar. Shake well. Strain into a sour glass and garnish with the orange slice and the cherry.
Oranges 1 slice
Ice is so obvious in most drinks, be it a straight drink or a mixed drink, that we often forget it's importance or even reason behind using a crystal clear good quality ice in a glass of whisky, or crushed ice in a tall glass to enjoy a cocktail.
Ice tempers a hard liquor, and as is in the case of whisky for example, if you prefer the flavours of whisky reach your nose without the hard note of spirit lingering around, or want to avoid the mild sting of a neat whisky, a cube of ice mellows the strength down a little and as it melts slowly, the aroma and flavour is released from the whisky slowly and makes whisky progressively weak, lingering and palatable.
Ice in Vodka helps release the little flavour a Vodka has, slowly, instead of letting the Vodka hit your nose all at once,
In mixed drinks, ice plays an important role in creating the perfect temperature a certain drink requires and bartenders use ice in several different ways, crushed ice for long drinks that will allow the cocktail to slowly water down like a Mint Julep, Moscow Mule, Rum Swizzle, Sherry Cobbler and other Tiki drinks, a large block or cubes of ice for drinks that are spirit heavy, such as the Old Fashioned, Negroni, and ManhattanGin
Gin is a distilled alcoholic beverage that has it's origin in medicinal liquor made by monks and alchemists across Europe. The historical Gin producing regions are Southern France, Flanders and Netherlands. Gin was originally created to provide aqua vitae from grape and grain distillates.
During the Middle ages, the newly found substance Ethanol was considered by Alchemists to be the water of life, and an aqueous solution of ethanol was in use all over Europe and had different names and is literally the origin of many spirits like Whisky ( from the Gaelic uisce beatha for water of life ). Today Gin is produces from a wide range of ingredients, which gave rise to numerous distinct styles and brands. The predominant flavour of Gin is from the Juniper berries and then each different distillery flavours it further with an assortment of botanicas or herbs, spices, floral and fruit flavours, in different combinations. Gin is commonly drank mixed with Tonic water but it is also often used as a base spirit for many gin based flavoured liqueurs like Sloe Gin.Lemon Juice
Lemon Juice being rich in Vitamin C is an excellent remedy for sore throat and aids in digestion and controls blood sugar, and also promoted weight loss. It is used for various culinary and non-culinary purposes all over the world. Lemon juice is known to reduce or even reverse the effects of excessive alcohol consumption and intoxication.
In drink mixing, fresh lemon juice brings a tangy zing to so many classic drinks and in fact, it's the most used ingredient in drink mixing other than the liquors of course.Maraschino Cherry
Maraschino Cherries are preserved, sweetened cherry, typically light coloured cherries like Royal Ann, Rainier and Gold varieties are used. Maraschino Cherries are used in many cocktails and Tequila Sunrise and Queen Mary are too bright examples.
The name Maraschino originates from the marasca cherry of the Dalmatian region, Maraschino Liqueur is made from it, and the marasca cherries that were macerated to create the pre-distillation liquor, were pickled and preserved for use, the steeping in spirit helped in the preservation, and since the production of these cherries and their alcohol pickle was scarce, the Maraschino Cherry, as they were known in Croatia because of it's origin in the Maraschino Liqueur making process, became a delicacy of the royalty and the wealthy across Europe.
Due to scarcity of the Marasca Cherry the Maraschino pickled cherry soon no more just Marasca cherries, other cherries were preserved in the same method and were sold as "Maraschino Cherry".
In USA, in 1912, the USDA defined Maraschino Cherries as Marasca cherries preserved in Maraschino Liqueur, but since Prohibition from 1920, alcohol preserved cherries fell out of preference and regulations prevented cherries from being pickled in alcohol too, and different brining methods were invented that produced pickled cherries that were far from the Maraschino Cherry that they claimed to be.
Most modern versions of Maraschino Cherries have little or no alcohol, and since post prohibition, under the pressure from the non-alcoholic preserved cherry industry, the FDA redefined Maraschino Cherries as "cherries which have been dyed red, impregnated with sugar, and packed in a sugar syrup flavored with oil of bitter almonds or a similar flavor" since 1940.
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