What we’ll sip this year - Taipei Times
Sat, Feb 03, 2018 - Page 13 News List

What we’ll sip this year

Goodbye to fussy concoctions and long waits: new drinks trends are all about convenience

By Chad Parkhill  /  The Guardian

We can therefore expect to see more drinks that have been extensively prepared before the customer arrives — whether through interesting techniques such as milk-washing a punch to clarify it, or through the more mundane practice of pre-mixing the non-volatile components of a cocktail. This will hopefully have the added benefit of allowing bartenders to focus less on nailing their eighth-ounce pours and more on the guest’s experience.

This can translate to home cocktails too. If you like a stirred cocktail, such as a Manhattan or martini, but find it a little onerous to prepare from scratch whenever the mood strikes, consider batching it up in advance and keeping it in the freezer. I’ve used the perpetually fashionable Negroni, but you can use any stirred cocktail: simply scale up the recipe and add a quarter of the drink’s volume in water.

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