Posted 22 March 2004 - 07:38 AM
A 4 ounce Martini, is clearly going to be a stronger drink then a 4 ounce Bronx... do you think cocktail recipes should try to be sized at a consistant size, or strength?
Posted 22 March 2004 - 11:51 AM
As for size, I think you are doing the right thing by adjusting amounts while trying to keep ratios pretty much intact. What's most important as far as I'm concerned, though, is that people should understand that cocktail recipes, for the most part, are mere guidelines.
If you ake a stew that calls for 2 cloves of garlic, and you happen to be a garlic lover, don't you add 4 or 6 cloves instead? Same applies to cocktails, providing you can achieve a balance that pleases you and/or your guests.
Posted 22 March 2004 - 12:07 PM
Within the licensed establishment: Pouring for patrons (within the US), management is mindful to the pertaining local laws and regulations concerning the serving portion permitted as well as the cost of the proportions of all of the ingredients. I cannot but help but notice that when visiting many European bar and cocktail websites, those folks often serve up a healthy and sturdy three+ ounces of liquor within many of the drinks. The restaurant/bar of my employ, we actively regulate the barstaff pouring disciplines and try to keep it to a maximum of 2 ounces for a very few drinks (say like Long Islands ). However, on the other hand, we also have some rather healthy pours for the large cocktail glasses for whatever Martini of the moment -- and are priced accordingly.
But then this scenario may be quite different, by preference, for the home bartender attending to their guests.
This is at least the manner in which I've rationalised the various recipes I've read in differing cocktail books, being targeted for different audiences.
Any thoughts on this?
Posted 22 March 2004 - 12:36 PM
Posted 22 March 2004 - 01:07 PM
Does that make any sense?
Posted 22 March 2004 - 01:35 PM
I think I'm trying to balance creating cocktails in the work place/in the biz versus the home mixologist. Do you have restaurants and bars approach you with a specific cost being a big factor to their signature cocktail menus and drink pricing?
The "Sizing Recipes" struck various notes of perspective for me. While I understand that some drinks are designed to induce a zombie-like warm, fuzzy euphoria in one punch, others are tried and true recipes with moderate amounts of alcohol. Another part of this -- my observation that many European drinks and cocktails are made with much more volume of liquor, perhaps worthy of a different direction of discussion (probably most attributed to differing cocktail cultures, etc.).
Back to my question of cost being a factor, I have found that some cocktail recipe books will be clearly written for the industry as a excellent bartender's resource, reference and guideline while others will be targeted for the home bartender for both personal enjoyment and entertaining purposes.
[This is where I think I've worked perhaps too many a corporate establishment, and am now saddled with a bit of the managerial responsibilities and tasks, forever concerned with cost as the first and foremost thought/question! ]
Liquor costs and adjusting our menu pricing accordingly, hand in hand with our owner and bookkeeper nearly run my day to day life! Every signature cocktail we've worked on this winter has come down to the same set of questions: What are the costs of the ingredients? The portions of the ingredient? And the price charged for the cocktail for the guest while trying to keep it within our desired price range and targeted goal liquor cost percentage? Not always fun when trying to be creative....
Whereas at home, entertaining friends or family, while mindful of maintaining recipe ingredient proportions to preserve the cocktail's integrity, I'm not concerned if I'm pouring a two ounce or a four ounce drink.
Posted 22 March 2004 - 01:40 PM
Now that I fully understand what you mean about "sizing," I have an answer: NO!
I don't think it's a bad idea altogether, and it would ensure that a group of people drinking at the same rate would be consuming the same amount of alcohol as each other, but I just don't think you could get away with it in a bar, or even in your house. I'd be standing there with my massive Manhattan while you were holding a teeny weeny Martini . . . Such stuff could lead to blows.
Posted 22 March 2004 - 02:42 PM
Ok... so then check out the recipe for the Alaska cocktail in JoM... why is it so small? I had decided this weekend to start going through all of the recipes on my site an trying to get them to all come out about the same size, in which I quickly ran into the Alaska, and wanted to see how you ratioed it out... only to find out that yours is even smaller then mine!
It was then that the thought struck me that perhaps making all drinks come out to the same size shouldn't be the objective, but instead to consider the overall strength of the resultant drink.
With a traditional cocktail glass, you can actually hide this level of difference -very- well.
Posted 22 March 2004 - 03:03 PM
I think that your concept of all cocktails have the same amount of alcohol is a good one, I just don't think it would be practical.
Posted 22 March 2004 - 06:52 PM