The Mixology Talk Podcast, Episode Fifteen

We’re answering four great listener questions this week! From glassware to Hurricanes and Tuaca to Shelf Life, we’ve got it all!

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Listen Now:

In today’s Episode we’re answering Listener Questions!

Our first question comes from Jeff in Lafayette, and he writes:

What is your preference in glassware, glass, acrylic, or crystal. How many of each type of glass?

In a bar or restaurant, stick with tempered glass.  It’s safer to work with because it can handle the temperature extremes, but still looks professional and won’t get the “spider webbing” that comes with acrylic glassware and age.

At home, you can really use whatever you want.  We typically use glass, but acrylic can be good for outdoor venues or anywhere that prohibits glass.  By the way – we got most of our best and nicest glassware from the local thrift store for less than a dollar a piece!

As for glass quantities, we typically have 6-8 of each of the main types of glassware.  You could definitely get away with less if you don’t entertain often.

The Second questions was from Diane from Napa who asked:

I recently enjoyed a cocktail called Hot apple pie which had Tuaca in it. What other cocktails are made with Tuaca?

Tuaca is a sweet liqueur that originated in Florence over 500 years ago.  The flavor focuses on citrus and vanilla, which makes it a great candidate as a cocktail sweetener. Chris likes to make Margaritas with Tuaca to introduce a vanilla flavor, but we also found recipes for Tuaca Punch and a White Sangria that used Tuaca as well.

Austin from Miami asks:

How do you make a New Orleans style Hurricane like Pat O’ Briens?

Great question!  Unfortunately we couldn’t answer it!  According to their website, the recipe for a Pat O’Brien’s Hurricane is:

  • 4 oz. of Pat O’Brien’s Hurricane Rum
  • 4 oz. of Pat O’Brien’s Hurricane Mix
  • Crushed Ice
  • Garnish

Unfortunately that’s not going to help most of us. Luckily helped us out with a great New Orleans Style Hurricane Recipe that fills in the missing pieces!

Last but not least, a question from Claudia from Southern:

How long can we keep different cocktail ingredients?

Base liquors and ingredients with a high Alcohol by Volume (ABV) don’t really have an expiration date, though they can begin to taste stale after a long time.  They will not generally improve with age (though there are a couple rare cases that will.)  Fresh ingredients like purees, juices and syrups last between a few days up to a week and should be stored in a refrigerator.  Some lower ABV ingredients like vermouth should also be kept in the fridge and consumed ideally within several weeks of opening.

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Thanks for Listening!

Thanks to everyone who left us questions! If you have questions of your own, scroll down just a little to leave it for us, and we’ll hopefully answer it on our next Listener Questions episode!

Come back next week to find out what to do with that dusty bottle of Cuervo! Cheers!

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