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Moon River
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!
Moon River
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.
Fruity, herbal, and slightly sweet
- Apricot Brandy 3 cl
- Gin 3 cl
- Triple Sec 3 cl
- Galliano Herbal Liqueur 1.5 cl
- Lime Juice 2 cl
- Blue Curacao Liqueur 1 cl
- Sugar Syrup 1.5 cl
Any Glass of your Choice
moon river is a popular Gin cocktail containing a combinations of Apricot Brandy,Gin,Triple Sec,Galliano Herbal Liqueur,Lime Juice,Blue Curacao Liqueur,Sugar Syrup .Served using Any Glass of your ChoiceMoon River Ingredients
Apricot Brandy,Gin,Triple Sec,Galliano Herbal Liqueur,Lime Juice,Blue Curacao Li...
Moon River Recipe
Shake and strain into a wine goblet filled with crushed ice. Add the curacao streaked across the top.
Apricot Brandy
Brandy, simply put, is a distilled wine. It is categorised under Distilled Alcoholic Beverages along with Whiskey, Rum, Gin, Vodka and Tequila, but it's in a way a cross connection between Fermented liquor and distilled liquor. A Brandy typically containts 35% to 60% Alcohol by Volume ( 70-120 US proof ) and is usually consumed as an after dinner digestif.
Although Brandy is generally classified as a liquor produced by distilling wine, in a broader sense, this encompasses liquors obtained from the distillation of either pomace ( the soild remains of grapes after mashing and extraction of juice for wine making ) or fruit mash or wine.
It may be noted that Brandy like Gin is also one of the original Water of Life or eau de vie, carried over from the medieval tradition of an aquaous solution of ethanol used as a medicine.
The history of Brandy is closely tied to the development of commercial distillation in and around the 15th Century. In early 15th Century French Brandy made way for a new cross-Atlantic trade or Triangle Trade and replaced Portuguese Fortified Wine or Port from the central role it played in trade, mostly due to the higher alcohol content of the Brandy and ease of transport. However by the late 17th Century, Rum replaced Brandy as the exchange alcohol of choice in the Triangle Trade. More info on Wikipedia for the interested Brandy aficionados. Note that an Apricot Brandy can refer to the liquor (or Eau de Vie, Water of Life) distilled from fermented apricot juice or a liqueur made from apricot flesh and kernels.Gin
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.Triple Sec
Triple-Sec is an Orange flavoured liqueur from France. It is made by macerating sun dried orange peel in alcohol for a day or more before a three step distillation. Triple Sec has a 15% to 40% ABV.
The Triple Sec name refers to the process of distillation. Sec in French means dry or distilled and triple refers to the triple distillation process.
It's been a popular liqueur for more than 150 years, the Dutch East India Company created orange liqueurs by steeping orange peels in alcohol from the island of Curaçao and called it Curaçao liquor, and unlike Triple Sec, the Dutch added spices and herbs to the orange and Curaçao comes in a variety of colours such as clear, orange or blue. Blue Curaçao being the most used of them, in cocktails. Triple Sec is made from neutral spirits and the Orange peel used is harvested from oranges that have the skin still green, so that the essential oils are still in the skin and has not been absorbed into the flesh. This gives Triple Sec the intense flavour.Galliano Herbal Liqueur
Galliano is a liqueur made from neutral alcohol steeped with a wide range of herbs and spices ranging from juniper, anise, vanilla, musk yarrow, lavender and many more herbs and has a distinctive vanilla sweetness. Caramel and tartrazine is used to create the bright yellow colour. It's distinctive vanilla top note and sweetness and flavour separates it from other anise flavoured herbal liqueurs like Anisette, Sambuca and Pernod, and you don't need any sweetner syrup while mixing Galliano. Galliano or Liquore Galliano L'Autentico, is the creation of Artur Vaccari of Livorno, Tuscany, who created this liqueur in 1896 and named it after Giuseppe Galliano, a Royal Italian Army Officer. Galliano is bottled at 30% and 42.3% ABV.
Lime Juice
Lime 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. Lime juice is known to reduce or even reverse the effects of excessive alcohol consumption and intoxication.
The difference between Lime Juice and Lemon Juice is that although the sweet and sour Lemon and the bitter and sour Lime are two different fruits, they have similar properties and tastes similar too, the Lime, unlike the sweet and large Lemon, is used raw and is usually plucked green and has more bitterness and sourness in it's taste, and is grown better in tropical and sub-tropical climates.
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.Blue Curacao Liqueur
Curaçao is a liqueur flavored with the dried peel of the bitter orange laraha. It's been a popular liqueur for more than 150 years, the Dutch East India Company created this orange liqueurs by steeping orange peels in alcohol from the island of Curaçao and called it Curaçao liquor, unlike Triple Sec, Curacao has added spices and herbs to the orange and Curaçao comes in a variety of colours such as clear, orange or blue.
Blue Curaçao being the most used of them, in cocktails. Although Curacao is an orange tinted liquor, Blue Curacao is a regular Curacao dyed bright blue to give it a striking appearance, and thus is a very popular cocktail mixer, whenever a striking colour is desired.
Blue Curacao is usually around 25% ABV.
Blue Curacao is essentially Orange Liqueur tinted Blue, the colour doesn't influence the taste and thus Orange Curacao is interchangeable with Blue Curacao in recipes, if the colour is not important in the appearance.
NOTE: Blue Curacao being an Orange Flavoured Blue Liqueur, it's primary purpose in a cocktail is introducing the Orange flavour and the striking sky blue to the drink, so, if a bottle of Blue Curacao liqueur is something you are not planning to buy right now, you can manage with the Blue Curacao Syrup.
It would add the same flavour and colour profile to the cocktail, all we need to do is simply count for the alcohol absent in the syrup and account for it.
Trending Recipes
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However, we have embarked on a journey of manually updating the relative strength of cocktails, their flavour profile and in the future aim at providing approximate calories per drink too.
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