The Mixology Talk Podcast, Episode Fifty Three
Three more questions from listeners this week have us talking about efficient bartending, making your own Grand Marnier and trying to find the elusive Takuro Yarai Mixing glass
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In today’s Episode…
We’re answering three more questions from listeners.
Antonin from Southeastern France
Hey you guys, I was just wondering since most of the time I’m making drinks for at least a couple people at a time, what would be the most proficient/effective way to go about making a couple cocktails (all different from each other) all at once without overdiluting either of them/lagging behind so you can serve them without one sitting for too long etc?
A couple tips from Chris:
- Find common ground across your cocktails so you can do similar steps together. For example, do all lime juice first, then do all rum together, etc.
- Use two hands! Pour the lime juice with one hand and the spirit with the other, etc. (Admittedly, this takes practice!)
- Build all cocktails first before you add the ice, then shake two at the same time, etc.
Merv from Santa Rosa
How can you infuse orange into brandy to make a Grand Marnier?
Since Grand Marnier is a liqueur, you can make it following a similar process as Limoncello (see our Homemade Limoncello video here.) Just use brandy (or cognac) as the base and infuse with oranges instead of lemons – then sweeten to taste.
Jean from Illinois
Where can I find Takuro mixing glass in the Yarai pattern?
Bad news – you can’t! It seems as though they no longer make it. The good news is you don’t need to worry so much about finding the Takuro brand anymore – the quality of most of the ones on Amazon has gone up quite a bit. Here’s a reasonable Yarai Mixing glass, for example.
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I think separating out recipes by building cocktails by the bottle (eg. lime juice first, rums second, and so on), like Chris said, will only come naturally to someone who’s been bartending a long time, and also has all these recipes so committed to memory that it’s almost second nature to him/her.
When I try to build cocktails this way (splitting up my recipes) it just confuses the crap out of me. So i rather build one cocktail at a time, because it’s easier for me to go through the recipes one at a time (in my head).
I will agree though, the best tip hands down was:
“Build all cocktails first before you add the ice, then shake two at the same time, etc.”
One should always try to remind themselves all the time: “Ice always goes last.” This definitely helps in lowering the pace of dilution a great deal.
Loved the podcast, as always. You discussed cointreau in passing in the grand marnier bit (great idea to diy that btw). Grand marnier is indeed a cognac base but cointreau is just a fancy triple sec / curacao… wikipedia says it is pure alcohol distilled from sugar beets.