On the surface, making a drink doesn’t seem all that complicated. But there are so many details you typically don’t realize until you stand behind a bar for several thousand hours. Fortunately, Senior Staff Writer Bryan Kim has done that - and he’s here to answer all your cocktail-related questions.
Like this one, about batching cocktails:
What’s worth batching and what isn’t?
“The short answer to this question is: everything is worth batching - as long as you’re going to use it. Even the nicest cocktail bars will batch at least parts of their cocktails, because it saves a lot of time. That said, if you batch a drink with fresh juice, you’re going to want to use it within a few days. Something like a batched Martini or Manhattan will last a bit longer. A month, say, in your fridge.”
What’s the best way to make a lot of cocktails at once? If I was making a pitcher would I just pour things in and stir?
“If you were making a pitcher of Negronis, you could definitely do that - but I wouldn’t recommend it. Because once you’re done stirring your enormous cocktail, all those ice cubes you used for stirring are still going to be in the pitcher, well on their way to quiet, watery deaths (while diluting your cocktail). So, ideally, you’ll stir in your pitcher, then transfer your drink to a pitcher with fresh ice. Alternatively, stir in batches in a big mixing glass, then pour everything into a pitcher with fresh ice. As for shaken cocktails (margaritas, for example), you’re going to want to shake those in batches, then pour them into your pitcher. It’s worth remembering you can typically fit about four drinks in a Boston shaker.”
Got a cocktail-related question for Bryan? Submit it here.