This week on Food For Thought, I talked about how to stock your bar at home, with The Modern Mixologist, Tony Abou-Ganim. Tony’s website is a great source of some classic recipes, as well as links to other cocktail sites that will give you all the basic information you need (and much more) to set up a bar at home and make almost any kind of cocktail that is out there right now. To listen to Food For Thought in streaming RealAudio, click here.
This is the Boston Shaker, the classic mixing device that Tony recommends. He likes it because you can use the glass as a receptacle for mixing the basics, and the metal part to hold the ice, applying the ice to shake the drink at the last moment. Just make sure you have a good seal on the shaker before you start shaking!
If you use the two-piece, you will need one of two strainers, the Hawthorne or the julep. The Hawthorne is the first photo, the julep the second.
Finally, at the bottom of the page, a jigger, used to make measurements, which, as a beginner, you should use, instead of freely pouring by hand. A cocktail is almost like a baking recipe. Just a half-ounce too much or too little could really affect the final flavour of the drink.