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3.5 Making cocktails (0)

USEFUL  VOCABULARY

TYPES of glass

 

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Bartender  Tools

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       Cocktail Description 

acidity – кислий, їдкий

austere − терпкий

buttery − маслянистий

sour-sweet wine − кисло-солодке вино

doux champagne − солодке шампанське

sec/dry − сухе

complex − складний

dense – щільний, густий

flamboyant – яскравий, пишний

hints of (oak, herbs, fruits) – нотки (дубу, трав, фруктів)

juicy – соковитий

lees [liːz] – осад на дні

opulent – багатий, пишний, пихатий

refined = elegant

silky – шовковистий, ніжний, приємний = smooth

unctuous = oily

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How to Cut Citrus Fruit Garnishes for Cocktails

Decorate drinks with lemons, limes, and oranges

 

Learning how to cut citrus garnishes is essential to any good bartender's skill set. These can be used in almost every cocktail you will create behind the bar, from fancy twists for martinis to a simple lime wedge for your beer. The best part is that all of these garnishes are easy to cut.
Choosing the Right Garnish
Most cocktail recipes will recommend the type of citrus fruit to use. If it does not, simply choose one that complements the drink.
If your drink is a short, martini-style cocktail with lemon juice like the lemon drop martini, you may want to use a delicate lemon twist.
If you are garnishing an orange juice highball such as the screwdriver, a large slice of orange would likely be best.
For a jungle bird cocktail, you'll use a pineapple wedge and a few leaves along with a cherry to create a "jungle bird" adornment for the glass.
Think about the drink's ingredients as well as the color of the garnish and how that would complement the visual appeal and taste of the drink.
Before you cut your first garnish, you will need to select and prepare the fruit.
At the market, look for the prettiest fruit available, and save those for your garnishes. The skin should have a bright color and be free of blemishes. Use fruit with imperfections for fresh-squeezed juice, and reserve the best-looking fruit for garnishes.
When you are ready to cut garnishes, be sure to remove any stickers and rinse the fruit under cold water.
Tools Needed for Cutting Garnishes
Cutting board
Paring knife
Canelle knife, zester, or vegetable peeler for twists
The slice, or wheel, is the easiest garnish to create. It requires only one cut per garnish and you can get many slices out of a single piece of fruit.
Tip: A full slice of orange can be quite big depending on the variety of orange you use, so it is best to use the full slice on larger or bulkier glassware or choose a smaller orange. If a slice dominates the cocktail and glass, cut it in half to create a half-moon.
To Create Citrus Slices

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Cut 1/8- to 1/4-inch thick slices with a paring knife.
On each slice, cut a slit going from the middle through to the peel so that it will easily slide onto the rim of the glass.
Carefully remove seeds from each slice.
Tip: Do not make your slices too thin or too thick. Thin slices will be flimsy and thick slices are too large for most glassware.
Make a Fruit 'Boat' From Your Slice
The basic citrus wheel can be folded into various shapes to make it more interesting. One example is to make a boat, which complements drinks like the tequila sunrise.
To Make a Boat
Twist the wheel to make a small funnel, then place a cherry in the middle, and skewer the fruits together. The fruit boat should rest nicely on top of the ice in your drink or float in an ice-less cocktail glass.
Citrus wedges are a great garnish for tall cocktails like the popular vodka tonic and other mixed drinks that are served in a highball or margarita glass. It is a popular cut for limes in particular.
The thicker pulp of the wedge gives a drinker the option to squeeze more juice into the drink while they drink. It also adds a consistent flavor from the first sip to the last when the wedge is dropped into the glass.
To Create a Citrus Wedge

 

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Cut off both ends of the fruit, leaving a flat top and bottom.
Set the fruit upright on the cutting board.
Slice the fruit completely in half lengthwise.
Cut halfway into the pulp lengthwise, but not down to the rind. This cut will create a slit in all of the wedges you are cutting next so each garnish can quickly slip onto the rim of your glass.
Working with one half of the fruit at a time, turn it over so that it lays flat on your cutting board.
Slice wedges into 1/4- to 1/2-inch pieces, working at an angle.
Depending on the size of the fruit, you can usually get three or four wedges from each half.
Caramelize Your Wedges
Are you ready for a fun and easy trick to give your citrus wedges a bit more pizzazz? You can coat it with a caramelized sugar, popular with cocktails like the Grand Manhattan.
You may have noticed that in both the slice and wedge cuts, there is a step that creates a slit in each garnish. You will quickly find that this is an essential cut when it is time to garnish your drink.
If your cut is too deep, the garnish can easily fall apart or flop around on the glass.
If the cut is too shallow, the garnish will have to balance and may fall off the rim.
To Create a Citrus Twist
Hold a whole fruit in the palm of your hand with a firm grip.
Cut a canelle or pairing knife into the orange peel, digging just deep enough so you do not grab too much of the white pith.
With a smooth, even motion, roll the orange around in your hand, continuing to cut a strip of the peel with the knife as you go. Stop when you have the desired length or until the peel naturally cuts off.
Roll the strip of peel into a spiral. Form as tight of a spiral as you can without breaking the peel and give it a gentle squeeze. Remember that it will loosen up when you let go.
To keep your twists tighter, drop them into a glass of ice water immediately after creating the spiral.

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How to Flame an Orange Peel

The orange peel is used as a garnish for the subtle oils in the peel, which acts as an accent for the flavors of a cocktail. If you like, you can also make a little show out of it by expressing the oils over a flame.
Using a paring knife, cut a coin of at least 1 inch wide and no more than 2 inches long into the orange peel. Cut into the fruit's pith just a bit.
Rub the peel around the rim of the glass, and drop it into the drink.


To Flame an Orange Peel
This is another technique that will require practice, but with patience, it will come to you. Remember, fire and alcohol can be a volatile combination, so take care when flaming the peel.
Hold the orange peel between your thumb and forefinger, with the peel facing away from you.
Light a match or lighter, holding it about 2 inches from the peel and over the top of the cocktail glass (filled with your finished drink).
Squeeze the peel sharply, and watch as the oils spurt out, catch the flame, and create a small fireball over your cocktail.
Rub the peel around the rim of the glass, and drop it into the drink.