The Tippling Bros. Introduce Mixology 101
What do you get when you mix a crowd full of foodies, a session focused on mixology and two non-related “brothers” stirring in some fascinating facts about the history of cocktails and tippling tips and techniques? A real good time. After attending two earlier New York City Wine & Food Festival events that day, all I expected was to sit back, take notes and learn a hint or two from Tippling Bros. Mixology 101, but what we got was an early start to a boozy Saturday night.
Tippler Paul Tanguay Settin' Up Bar
The event kicked off with a seasonal Champagne cocktail called Fireside Sparks, created by the two tippling partners Paul Tanguay and Tad Carducci. As we sipped, these “perpetuators of libational awareness and enjoyment” jumped into a lesson, fully equipped with a powerpoint. Not exactly what you would expect from typical barmasters, but these experts are two of the most well known beverage consultants, whose common mission it is to help the world drink better! Here’s some useful info to successfully get you through your next trivia bar night…
Tippling Trivia:
- The word “punch” originated from the Hindi word for five — panch {make a fist and it will all make sense}
- There are 5 components to the original punch recipe: spirit, citrus juice, sugar, spice {often tea} and water
- The word “cocktail” first appeared in print in 1806. Politicians, dignitaries and wealthy businessmen drank cocktails in the morning to get over the previous night
- The original cocktail was made up of: spirit, sugar, water and bitters
- Jerry Thomas wrote the first cocktail book in 1862
Hardly Done with Fireside Sparks, When The Smokey Margarita Arrived
It was not soon after starting to sip down the first cocktail, that the second arrived — a Smokey Margarita. Mmmm, love ‘ritas. How generous of them to give us two cocktails while we enjoy the mixology lesson. On to bar tools…
Every Home Bar Should Have:
- Shaker {Boston or Cobbler}
- Mixing Glass
- Strainer {Hawthorn or Julep}
- Bar Spoon {You know, those spoons with a really loooong stem}
- Muddler
- Jigger {Don’t be afraid to measure, proper proportions are key to a quality cocktail}
- Knives
- Juicer
Check out Bar Products and Cocktail Kingdom to stock your bar properly.
Tippling Bros. Tips:
- Pecking order — Always start from the cheapest ingredient when concocting your cocktail — that way if you lose count or mess up, you’re not out the good stuff!
- Perfect “sour” proportions — 2:1:1 Strong:Sour:Sweet {e.g. Margarita}
- Manhattan or Martini proportions — 2:1
- Garnish — Add an aromatic garnish to change the flavor profile of your cocktail and make sure it’s sticking out of a glass such that your nose gets near it when you sip {try a rosemary sprig stuck in a cherry to anchor}
- Batches — make 3/4 of the amount of drinks you want to serve when making batches {ice / water makes up 25% of every cocktail}. P.S. Making batches is a great way to enjoy your own party without having to play bartender. That’s one lesson I starred, highlighted and underlined.
- Make crystal clear ice — Boil water and pour while hot into ice cube trays or muffin tins. The movement of the boiling water pushes out all the air, to create “clear” ice. Get fancy by adding citrus slices to your form after 30 minutes in the freezer.
Somewhere between learning about shaking and stirring, a Manhattan appeared in front of me and somewhere between learning about the garnish in my newly poured Autumn Manhattan and the wisdom of making batches, my pour from the Bottle of Baron also arrived. Ok, I get it. This is a drinking event. I checked my watch, it was only 6pm. The night was young, but I was well into an evening of strong cocktails thanks to my new friends. I guess this is what you get when you attend a session all about mixology, hosted by the masters of tippling themselves. Thankfully with camera in hand, I could put down the pen and still manage to snag some great cocktail recipes for you all. Cheers and Bottoms Up!
Tippling Bros. Hand Crafted Cocktails
Fireside Sparks
Hardly Done with Fireside Sparks, When Smokey Margarita Arrived
2 oz. Cranberry-Infused Whiskey
.75 oz Fresh Lemon Juice
1 oz Spiced Syrup
1/4 Tangerine
1 oz Chilled Sparkling Wine
Muddle tangerine in a mixing tin. Add remaining ingredients and shake. Float champagne over the back of a spoon. Strain into a chilled flute or sour glass. Garnish with a tangerine peel and sugared cranberry skewer. Lightly dust with nutmeg.
Smokey Margarita
1.5 oz Tequila Blanco
0.5 oz Mezcal Joven
0.5 oz White Grapefruit Juice
1 oz Fresh Lime Juice
1 oz Agave Nectar
Grilled Lime Slices for Garnish
Spicing the Glass Rim:
2 parts Kosher Salt
1 part Cinnamon
1 Part Cumin
1 Part Chili Powder
Shake all ingredients together. Strain over ice in an old fashioned glass rimmed with Mexican-spiced salt. Garnish with grilled lime wheel.
Autumn Manhattan
Autumn Manhattan
2 oz Sazerac Rye Whiskey
1 oz Cinzano Sweet Vermouth
0.25 oz Oloroso Sherry
2 Dashes Regan’s Orange Bitters
Rosemary Sprig stuck in a cherry for garnish
Stir all ingredients together until well chilled. Strain into chilled cocktail glass. Garnish with Luxardo cherry and rosemary sprig.
Bottle of Baron {think sweet island cocktail}
8 oz Aged Rum
2 oz Grand Marnier
2 oz Simple Syrup
4 oz Orgeat Syrup
4 oz Fresh Lime Juice
2 tsp Hibiscus Concentrate {Jamaica Concentrate at your local bodega is the same thing}
6 oz Cold Water
Mix all ingredients in a large bowl or plastic container. Funnel into a clean wine bottle. Cork and refrigerate for several hours before serving. Serve over one cube of ice in a small punch glass. Garnish with an orange slice or vanda orchid.
It's Closing Time
Bartender, I’ll Have Another:
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Kickin’ Ancho Chili Fresh Citrus Margarita
What’s a Robert Burns Supper? You may think you haven’t heard of the great Scottish poet before, but think again when the clock strikes midnight on 12.31. In addition to writing many great poems, Robert Burns can be thanked for contributing auld lang syne to our annual celebration of the New Year. In his honor, Scots (and non-scots alike) gather each January for an evening of uproariously informal drinking, noshing and maybe a little poetry recitation to pay tribute to the Scottish Bard.
8.ate@eight 