mixology beginner questions - Tiki Drinks and Food

CAA Chip and Andy Member Corner table, Molokai Lounge, Mai-Kai. Joined: Jul 13, 2004 Posts: 2277	CAA Chip and Andy Posted posted on Wed, Aug 30, 2006 8:15 PM On 2006-08-30 18:47, Davez_tikiz wrote: So I got the mixology bug, bought the Tiki Drinks book, bought like a million dollars of liquor (my god it cost $$ to stock a bar!!!!), and started mixing. I have some questions... Welcome to the wonderful world 'behind' the bar! There is nothing quite like the drink you make on your own..... Is "sour mix" the same as sweet and sour mix? Yes, and if you make your own you will be much happier with it compared to anything in a bottle. Why does 151 seem to always get floated? Because if you made a drink with nothing but 151 you would be a fire hazard. The "Slightly Scientific" answer to your question is that as the ice melts your drink dilutes. If you float a shot of 151 on top, you are adding a very high proof alcohol on the 'top' of the drink to keep the alcohol level up as you introduce water to the mix. You will notice that most drinks with a 151 float are served with straws. How do you measure crushed ice? I have cubes that go in the blender.... ???? The specific answer is to get a whole bunch of ice and start blending. Count/measure the number of cubes that go in to fill you basic serving vessels. Then, when you are mixing into a cocktail glass you have an idea of how much ice to use. Why does alcohol cost so much!!!!!! Because anything worth doing is worth doing well. This is doubly true behind the bar. When you go out to a bar, you are in a business and their are business concerns governing the drinks you are served. When you are in your own home-bar, the only consideration is what you like. And, if you are like me, you will only settle for premium and top-shelf ingredients. A little example for demonstration.... Beachbum Berry has a recipe for a $100 Mai-Tai. The ingredients to make the drink will set you back about a C-note (ish). Well, if you mix according to plan you will actually get 20 drinks out of the deal making your cost per cocktail an easy $5 which is considerably better than what you are going to find at your local watering hole. And, it is a top-shelf cocktail with nothing but the finest ingredients! Well..... you get the idea. This is just the first step into a larger world of liver abuse and a never ending hunt for the next exotic flavor to go with that great bottle you found on the forgotten bottom shelf of your local liquor store.

On 2006-08-30 18:47, Davez_tikiz wrote:
So I got the mixology bug, bought the Tiki Drinks book, bought like a million dollars of liquor (my god it cost $$ to stock a bar!!!!), and started mixing. I have some questions...

Welcome to the wonderful world 'behind' the bar! There is nothing quite like the drink you make on your own.....

Is "sour mix" the same as sweet and sour mix?

Yes, and if you make your own you will be much happier with it compared to anything in a bottle.

Why does 151 seem to always get floated?

Because if you made a drink with nothing but 151 you would be a fire hazard. The "Slightly Scientific" answer to your question is that as the ice melts your drink dilutes. If you float a shot of 151 on top, you are adding a very high proof alcohol on the 'top' of the drink to keep the alcohol level up as you introduce water to the mix. You will notice that most drinks with a 151 float are served with straws.

How do you measure crushed ice? I have cubes that go in the blender.... ????

The specific answer is to get a whole bunch of ice and start blending. Count/measure the number of cubes that go in to fill you basic serving vessels. Then, when you are mixing into a cocktail glass you have an idea of how much ice to use.

Why does alcohol cost so much!!!!!!

Because anything worth doing is worth doing well. This is doubly true behind the bar. When you go out to a bar, you are in a business and their are business concerns governing the drinks you are served. When you are in your own home-bar, the only consideration is what you like. And, if you are like me, you will only settle for premium and top-shelf ingredients. A little example for demonstration....

Beachbum Berry has a recipe for a $100 Mai-Tai. The ingredients to make the drink will set you back about a C-note (ish). Well, if you mix according to plan you will actually get 20 drinks out of the deal making your cost per cocktail an easy $5 which is considerably better than what you are going to find at your local watering hole. And, it is a top-shelf cocktail with nothing but the finest ingredients! Well..... you get the idea.

This is just the first step into a larger world of liver abuse and a never ending hunt for the next exotic flavor to go with that great bottle you found on the forgotten bottom shelf of your local liquor store.

Post #251706 by Chip and Andy on Wed, Aug 30, 2006 8:15 PM