The difference between a perfect cocktail and a mediocre one often comes down to ice, which, once melted, can account for half of a drink’s volume. With so much riding on frozen water, it’s not surprising that there’s more than a little ice mythology in the mixology world. Add a blender into the equation and it becomes necessary to call on science to make sense of it all.
Topics: Virgin Drinks, Frozen cocktails, Cocktails, Blending solutions, Mocktails, Bartending, Performance blenders, Ice, Beverage
Balsamic vinegar. Arugula. Smoked jalapeno. Blenheim apricots.
Matthew Biancaniello isn't cooking with these ingredients. He's making drinks.
Call him a cocktail chef: a self-taught alchemist who has perfected the art of combining fresh herbs and produce with liquor to make garden-crisp cocktails. Through his company, Eat Your Drink, he now serves as a consultant and bartender for high-profile clients. He shared his expertise on creating and successfully launching an innovative produce cocktail program.
Topics: Cocktails, Produce-infused cocktails, Bartending, Featured, Beverage
In recent years, bartending has been elevated to an art form by professionals like Tony Abou-Ganim (left), one of the world's foremost bartenders and author of The Modern Mixologist: Contemporary Classic Cocktails. Instead of pouring drink mix from a bottle, a mixologist creates perfectly balanced cocktails with fresh and novel ingredients. Dedication to the craft isn't just about the ingredients; professional bartenders need serious tools.
Abou-Ganim has spent four years collaborating with design company Product Council to develop and manufacture his own line of fine barware. He shares his personal take on essential bar tools and advice for aspiring mixologists.
Topics: Bar Tools, Bartending, Featured, Beverage, Juicer, Recipes, Mixologist
