Vegetables are gaining a higher profile these days among mixologists. It's not just
Bloody Mary celery sticks and Martini olives anymore. Muddle rhubarb, celery or chili
peppers. Put cherry tomatoes and basil leaves in a Pepper Martini. Or try an Avocado
Daiquiri or Margarita. There’s even a Cucumber & Lavender Mojito.
Sure, mint is very nice, but is it fun? Maybe basil can be an alternative! Much more
A happy and healthy vegetable, not often seen in cocktails. Cut length-wise, it can
serve as a swizzle stick
The legendary celery can be grown at home – a dear fact for the Bloody Mary lovers.
It's also very healthy. Mostly used as a garnish stick by cutting the bottom from
the stick, rinse, and if you like you can save some leaves for a cool visual effect.
Small tomatoes are great – sweeter, better-looking and easier to work with. If not
available, a slice of regular tomato works just as well.
After Dry Martini and Vodka Martini, the most famous version of the classic cocktail
would be Gibson. Which is a Dry Martini, with a cocktail onion instead of olive.
Cocktail onions make a great snack, too.
Not very common as a mixer, nor as garnish, but severely understated. It tastes good,
looks good: Use it!
This is the original garnish for Vodka- or Dry Martini. Two tips: A) Use a spoon
to fish the olives from the jar – it prolongs the life of the ones left. B) You might
want to rinse the olive in water, if you are not to make a Dirty Martini.
The utilization of mint in drinks seems to date back to ancient times, but it's become
popular thanks to the American South. These days, good bars cannot live without fresh
mint. Use the leaves or the mint sprig.
Bar-wise, the tomato is normally represented in juice form. Sometimes, the very vegetable
is used too – try a carrot.
Like soft drinks, juices are used as filler and to find the perfect sweet and sour
balance. Juice is the base of many of the world's most popular drinks. The most obvious
ones to stock are orange (Screwdriver), grapefruit (Levelled Dog), tomato (Bloody
Mary), cranberry (Seabreeze) and apple (apple martini). But with everyday supermarkets
stocking more and more exotic juices, why stop there?
Do you ever wake up wondering: “Would it be possible to run a bar without soft drinks?”
Well, if you do, the answer is yes – but it would be a whole lot less fun. A life
without all these sweetened or flavoured carbonated beverages – without the sparkle.
This is the category where you find tonic water, cola, lemon-lime sodas, ginger ale,
An underestimated soft drink, and just like tonic water, bitter lemon is a good protection
against malaria. And it tastes like lemon. Just a bit more… bitter.
The world's most famous mixer has gone through rough times, and good times – yet
never really gone out of style. A dash of lime juice in it will take the taste to
Popular soft drink, often very sweet with a mild taste of ginger. Ginger beer is
more obvious, however harder to find in most places. This is why ginger ale is much
more common in drink recipes, and an indispensable friend in the bar.
More hardcore than ginger ale, the beer version is gaining popularity in bars all
over the world. There are two versions of ginger beer: alcoholic and non-ditto. When
in a drink recipe, it's most often the latter.
There are at least two definitions of lemonade. The most frequent meaning is a still
drink, made of lemon juice, sugar (simple syrup) and water. The other definition
of lemonade is carbonated, lemon-lime soda.
Probably the most used soft drink. (A bartender secret: Whenever someone asks for
a "good drink", there is a way to always succeed: In a long drink glass, filled with
ice, pour one part vodka, one part fruit liqueur (strawberry for instance), a dash
of lime- or lemon juice, and fill with lemon-lime soda. Garnish, serve with two straws.
Although extremely popular as a soft-drink, orange soda is not very usual as a mixer.
(Probably because it's not very suited.)
Pink Lemonade Concentrate (frozen)
A soft drink tasting of raspberries that can be bought at most supermarkets. Can
possibly be replaced with raspberry cordial and lemon-lime soda.
This bitter, carbonated mixer is probably one of the most known there is. Due to
the quinine in it, tonic water will glow in ultra violet light. You probably must
have tonic in your bar, if any classic bar customer is expected.
Eggs, milk and cream can be used to make certain especially smooth or creamy drinks.
Milk is often used as a filler in drinks when sweet liqueurs are crossed with something
spicy or strong, such as espresso – try a White Vanilla Coffee. Egg yolks add richness
and colour to specialty drinks, whereas egg whites are flavourless, but add a fluffy,
creamy texture to drinks. Frothy, drink-topping foams made of fruit juice and egg
white are a new and interesting trend. (Waning! Be sure dairy products are extra
fresh, and do not serve egg whites to pregnant women.)
Cocktails with butter?! Well, it's not very common – except in warm, spiced drinks
for chilly times.
Cream has lost some of its role in the bar, although it is still totally crucial
for Irish Coffees and such. When whipped cream is in the recipe, make sure it's not
too hard: it needs a slight runniness kept to be able to work with.
Cream Of Coconut
Ice Cream, Orange Flavoured
Ice cream is a great mixer to use in the blender. Some vanilla ice cream and orange
cordial might be able to replace this mixer.
Humanity's first beverage is an excellent and healthy mixer. In drinks, use whole-,
or low fat milk. And remember to keep your milk chilled and cold in the bar.
Milk, Frozen In Cubes
Day before the festivities, you pour regular milk in an ice tray. Can (and will?)
be replaced with milk.
A fresh mixer, for summer parties with a blender at hand. Can probably be replaced
with whole milk.