Perhaps the most polarizing of spirits, today we’re talking all about vodka– from history to cocktails to brands. With rollercoaster-like popularity and a negative reputation in the craft cocktail community, this spirit has suffered a bad rap for many years now.
If you’re not straining correctly, you may be over-diluting your cocktails with water or leaving herbs, bits of fruit, or pulp floating in your drink. I’m here to tell you about double straining and why it’s an easy technique that’ll make your cocktails that much closer to the drinks you’d enjoy at a craft cocktail bar.
If you have asked yourself if you’re supposed to use vodka or gin in a specific cocktail, don’t be embarrassed. I’m a professional bartender and cocktail competition competitor, and I ponder this question regularly. These spirits– like the gin vs vodka debate– are complex, engaging, and fun.
We’re getting back to basics here at A Bar Above, so we thought it was time to walk you through what Chris and Julia feel are the 6 main types of cocktail categories. Instead of memorizing hundreds of cocktail recipes, you’ll be able to make tons of drinks if you just remember these six simple formulas.
Whether you’re a professional bartender or cocktail enthusiast, you’ve probably had the annoying experience of gathering a beautiful bunch of fresh herbs, only to have them wilt by the end of the night.
So you’ve started branching out from beer & wine and maybe have found a few favorite cocktails you’d like to make at home.
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