Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [cocktails]

Techniques, equipment and ingredients used in preparing and serving mixed alcoholic drinks, as well as non-alcoholic substitutes ("mocktails").

For questions about techniques, equipment and ingredients used in preparing and serving mixed alcoholic drinks. Also includes questions about replacing the alcohol to create "mocktails". General recipe requests, even for cocktails, are off-topic.

Questions about homebrew, beer-making, wine-making, distillation and fermentation are off-topic. Try Homebrew - Stack Exchange.

78 questions
38
votes
1 answer

What does "do." mean in old recipes?

I'm reading through a book of cocktails from 1865 and I often seen the measurement for a given ingredient listed as "do.". What does this mean? Examples: 40 1/2 ounces of roast and ground cocoa. 6 2/3 do. ground cardamom seeds. 6 2/3 do. ground…
Yamikuronue
  • 8,776
  • 20
  • 71
  • 108
30
votes
7 answers

Will Cinnamon ever dissolve in a cocktail?

I have this idea, that making a cinnamon, vanilla and brandy cocktail would be delicious, and it is. But it is also kinda grainy. What I have been doing: In a 500ml glass, add 15m brandy, add 1/2 teaspoon cinnamon powder, add 1-2 teaspoons vanilla…
Frames Catherine White
  • 836
  • 2
  • 10
  • 27
24
votes
1 answer

Shaken, not stirred...but why?

Most people are probably familiar with the line from James Bond, "Vodka Martini, shaken not stirred." What I have never figured out is "why would it make a difference?" I have tried making martinis both ways and perhaps I don't appreciate the…
Cos Callis
  • 18,155
  • 6
  • 60
  • 93
19
votes
4 answers

Is there any trick to make a palindrome-cocktail?

I'm trying to make a palindrome cocktail: made by building the components, like for example the classic B52; and also having the same ingredients going from top to bottom as it has going from bottom to top. At first I thought it was surface…
Jeroen
  • 2,991
  • 6
  • 25
  • 38
18
votes
6 answers

What's the proper way to muddle mint for a julep or mojito?

Not a huge fan of the mojito, but my wife loves 'em. A good julep is another matter... But mine have a bad tendency to end up with lots of little mint pieces that get stuck in my teeth. So what's the proper way to prepare the mint in these drinks…
Shog9
  • 6,552
  • 2
  • 41
  • 50
16
votes
8 answers

How can I prevent simple syrup from crystallizing?

When I store it in the refrigerator, my simple syrup always seems to crystallize. How can I prevent this? How long should I expect simple syrup to keep?
KatieK
  • 7,930
  • 31
  • 78
  • 122
14
votes
7 answers

Does gin "bruise"?

Inspired by a question about shaking vs stirring--part of what is unusual about Mr. Bond's request is that a martini is typically stirred rather than shaken; the normal reason given is that one stirs the drink to avoid bruising the gin. I can…
Ray
  • 6,164
  • 12
  • 48
  • 86
12
votes
3 answers

What is a proper Manhattan?

I've ordered these a few times, and had wildly varying results - hardly surprising, given the general lack of training among bartenders around these parts, but confusing none the less! So now I'm curious: what should a Manhattan be composed of?
Shog9
  • 6,552
  • 2
  • 41
  • 50
12
votes
7 answers

Shaking cocktails without bar equipment

Is it possible to make shaken cocktails without bar equipment handy? How do you improvise when a cocktail shaker or strainer isn't available?
maxhawkins
  • 223
  • 1
  • 2
  • 7
12
votes
9 answers

Is there any difference between cheap and expensive vodka?

Vodka is supposed to be odorless and flavorless (with the exception of flavored vodkas). So if I switch to a dirt-cheap vodka, can I save some money? Is there any difference between cheap and expensive vodka? Are there any reliable studies…
KatieK
  • 7,930
  • 31
  • 78
  • 122
12
votes
5 answers

Why do you put celery in a bloody mary?

Why do you put celery in a bloody mary? Is there a chemical reason for this or is it done just for garnish?
DustinDavis
  • 596
  • 3
  • 6
  • 16
11
votes
3 answers

How to get rid of foam on shaken cocktails

Here's a picture of a Jack Rose I made last night. It tasted great, but I think the white foam is ugly. I want it to be clear and jewel-like with no foam. All my shaken drinks have this foam. I have not observed similar foam on drinks I order in…
Mark Dominus
  • 213
  • 1
  • 2
  • 7
11
votes
3 answers

Dissolving sugar in a beverage

I have a hard time getting sugar to fully dissolve when I'm stirring a cocktail (for example, an old fashioned). I'm using granulated sugar (https://www.dominosugar.com/sugar/granulated-sugar) and I tend to stir a small amount in a shaker with 100+…
tarun713
  • 355
  • 3
  • 7
10
votes
7 answers

What can I substitute for Cointreau

I want to make cocktails that call for Cointreau (Orange Liquor), but it's rather expensive for a college student as myself. What can I substitute Cointreau for that wont break the bank? Options should be obtainable at SAQ (in Quebec, Canada) Note:…
JS Lavertu
  • 772
  • 1
  • 8
  • 21
9
votes
1 answer

How to get a good fragrance from burnt rosemary?

There's a particular cocktail I'm trying to produce which has a garnish of burnt fresh rosemary. Properly done, the rosemary is burnt with a torch to release some very fragrant, herbal smoke. However when trying to do this at home, I get smoke that…
Phil Frost
  • 740
  • 2
  • 8
  • 13
1
2 3 4 5 6