{"id":300,"date":"2006-08-08T16:16:51","date_gmt":"2006-08-08T16:16:51","guid":{"rendered":"http:\/\/localhost\/wp_genova\/?p=300"},"modified":"2006-08-08T16:16:51","modified_gmt":"2006-08-08T16:16:51","slug":"food_for_though_1-11","status":"publish","type":"post","link":"https:\/\/blog.dongenova.com\/site\/food_for_though_1-11\/","title":{"rendered":"Food For Thought – Bar Basics"},"content":{"rendered":"

\"Tony_abou_ganim\"<\/a> This week on Food For Thought, I talked about how to stock your bar at home, with The Modern Mixologist<\/a>, 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.<\/a><\/p>\n

\"Boston_shaker\"<\/a> 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!<\/p>\n

\"Threepiece_shaker\"<\/a>This is a three-piece shaker, which most home bartenders use.  Still works just fine, with the strainer built in. <\/p>\n

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.<\/p>\n

\"Hawthorne_strainer\"<\/a>  \"Julepstrainer\"<\/a><\/p>\n

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.<\/p>\n

For more tips, make sure you listen to the program, and visit Tony’s website.  Cheers!\"Jigger_1\"<\/a>   <\/p>\n","protected":false},"excerpt":{"rendered":"

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 … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-300","post","type-post","status-publish","format-standard","hentry","category-food-for-thought"],"_links":{"self":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/300","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/comments?post=300"}],"version-history":[{"count":0,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/300\/revisions"}],"wp:attachment":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/media?parent=300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/categories?post=300"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/tags?post=300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}