Mixing Drinks in an electric blender can be tricky. Not enough time and the cocktail is not mixed well, too much and it turns to slush. Here’s how we do it. Of course, you may need to adjust depending on your blender. Typically, you are goin gto use a bleder in drinks involving fruit, cream, eggs and that are frozen.First, add 1 scoop of ice (about 1 cup) to the blender. Next, add you ingredients (booze, fruit, cream, etc…) according to the recipe. Secure the lid (this may seem trivial, but ya never know) and blend on low for 10 seconds. Let sit for a second and then blend on high for 10 seconds. At this point it should be done. If the cocktail is still a bit think blend it for 5 more seconds, but that is it. Pour into the chilled (this is critical) galss of you choice. Garnish and serve.
Ice is the most important ingredient for any party. You’ll not only need lots of ice to cool down bottles of beer (or a keg) white wine and sodas, but you need it for mixed drinks as well. The good news is that ice is cheap, so buy lots of it.
We recommend getting at least pound of ice per person. This should make for a cool event.
This is a great question as it causes a ton of confusion amongst bartenders and the home mixologist alike. Accodring to most, a standard shot is 1 1/2 fluid ounces, this is also commonly known as a Jigger. If you are counting at home, that’s a 6 count.
Wait,there are a few other types of shots:
- a 1 ounce shot is known as a Pony
- a double shot is 3 ounces
The British have a whole different system (25ml - 35 ml for a single shot), we’ll save that for another post.
The bar tool know as a Jigger (pictured here) actually has both a 1 1/2 oz”jigger”. and a 1 oz. “pony” measure. I love this tool! Counting is fine, but the Jigger is exact. When times get busy, it is a lifesaver. What can I say, sometimes counting to 6 is hard. I tend to use a jigger to take the “human element” (aka ME) out of the equation of making drinks.
Here’s a handy guide I made (print it out and put it on the bar) Bar Measurement Chart
Q: My sister gave me several bottles of Seagram’s VO. The tax seal says it was put on in 1982. It is still sealed, and the bottles says its 6 years old, that would make the whiskey 30 years old. How good is this whiskey? Is it drinkable?
Jim G
A: Sealed bottles of Whiskey and other Spirits should last indefinitely when still sealed. Unlike wine, however, liquor does not age in the bottle, so a six yea whiskey is still a six year. Is it drinkable? As long as it was stored in a fashion, it should be fine. Seagram’s VO is a decent blended whiskey and probably best mixed with Coke or Ginger Ale.
Author’s sidebar:
What’s with the black and yellow ribbon around the neck of every bottle of Seagram’s VO? The Broufman Family decided to honor their thoroughbred stables by putting it’s racing color on every bottle. (via)
A: Brandies, including fine Cognacs and Armagnacs can be enjoyed many different ways. One of my favorites is the classic sidecar, a refreshing blend of brandy, lemon/lime and triple sec.
If you have a cheap bottle (not recommeded) mix it with something, anything. Here’s a few drink recipes made with brandy. In some places, brandy is used instead of whiskey in many drinks. In Wisconsin, Old Fashions and Manhattans are routinely made with brandy.
The classic way to enjoy a well aged brandy is in a brandy snifter at room temperature. The drinker then holds the bowl of the snifter in the palm of his/her hand to gently warm the brandy and release all the aromas. Brandies are typically served in this fashion as an after dinner drink.
There is a general age rating system for brandies. This system is a good guide for cost and taste for selecting brandies:
AC - aged at least two years in a barrel
VS - “Very Special” - 3 year minimum in a barrel
VSOP - “Very Superior Old Pale” - 5 year minimum in a barrel
XO - Extra Old”, Napoleon or Vieille Reserve - 6 year minimum in a barrel
Vintage - Aged in the barrel and marked with the vintage date when bottled (kinda like wine)
Hors D’age - So old, don’t ask if you should mix it with coke. Really this is old shit, savor every sip!
Brandy can be enjoyed neat, in a cocktail, as a fine after dinner drink. So be sure to read the label and drink accordingly.
Q: I am throwing a 1950’s themed party and would like to serve popular drinks from that era!
A: The 1950’s are considered by many to be the Golden Age of the Cocktail. The martini was most popular. A favorite of Dean Martin and the rest of the Rat Packm it became every one’s favorite. My grandmother, who was never much of a drinker, still foldly remebers the 50’s and those wonderful martini’s.
Q: Hi barkeep. I have question. What is your opinion of hip flasks? I just got a 9 oz one for a present and I was wondering if a flask keeps alcohol cold? If not what is a good alcohol (rum, rye, vodka, brandy) that tastes good when it is warm? Should I always fill the flask to the top or just the amount i need?
A: I am a big fan of flasks. Portable booze is a great thing. Just make sure of the local laws for public consumption before you start drinking. I like to take a flask of whiskey when I take the train into SF for the evening. It makes for a great primer. As for keeping liquor cold, they don’t. Maybe the high tech versions, but your basic metal flask won’t keep anything cold. I usually take whiskey as I like it the best warm, brandy is good too. If you want a cold drink, grab a cold soda or juice at a store and add your booze to it. Works every time.
I always fill my flask full, that way you have a few drinks for everyone. You can alway drink the rest later. Just don’t leave liqour in a metal flask for more than 3 days. The alcohol wil ruin the flask.
Mixing Drinks in an electric blender can be tricky. Not enough time and the cocktail is not mixed well, too much and it turns to slush. Here’s how we do it. Of course, you may need to adjust depending on your blender. Typically, you are goin gto use a bleder in drinks involving fruit, cream, eggs and that are frozen.First, add 1 scoop of ice (about 1 cup) to the blender. Next, add you ingredients (booze, fruit, cream, etc…) according to the recipe. Secure the lid (this may seem trivial, but ya never know) and blend on low for 10 seconds. Let sit for a second and then blend on high for 10 seconds. At this point it should be done. If the cocktail is still a bit think blend it for 5 more seconds, but that is it. Pour into the chilled (this is critical) galss of you choice. Garnish and serve.
This is a great question as it causes a ton of confusion amongst bartenders and the home mixologist alike. Accodring to most, a standard shot is 1 1/2 fluid ounces, this is also commonly known as a 
Q: What is the best way to drink brandy?
Q: I am throwing a 1950’s themed party and would like to serve popular drinks from that era!
Q: Hi barkeep. I have question. What is your opinion of hip flasks? I just got a 9 oz one for a present and I was wondering if a flask keeps alcohol cold? If not what is a good alcohol (rum, rye, vodka, brandy) that tastes good when it is warm? Should I always fill the flask to the top or just the amount i need?