Coooocktaaails!
[Note: Scream “Coooocktaaails!” in a Boston accent. That’s what I do.]
I’ve been a cocktail mixologist (read: wanker) for about six years now and I’ve learnt that understanding the fundamentals is not only crucial for making cocktails, but for enjoying them. When that concoction of cold, alcoholic deliciousness arrives at the table, what’s going to make it special? Surely the first thing you’d say is, “well, it has to be tasty!” And you’d be absolutely right – but there are many more factors that go into making that drink the best cocktail you’ve ever had, which is what every bartender should be striving to achieve.
Let’s start with the basics: presentation, taste and balance. These are the three most important things to look out for.
When we say presentation, obviously we’re talking about how the cocktail looks. Has it been presented well, cleanly and in a glass that complements the drink? What’s the garnish, and does it add to the look and taste of the cocktail without obstructing a good sip? (Of course, there should be no plastic straws involved – there’s no excuse for single-use!) Strangely, this is all more important than taste. People always eat with their eyes first, so if that drink hits the table looking boring, or in a colour comparable to window cleaner, it’s practically a write-off. Even if it tastes great, our eyes still decide the first assumption of quality and our tastebuds will exaggerate any bad or
dull flavours.
Now imagine this: a tall, blonde, handsome bartender (possibly named Harry) comes over from behind the bar carrying a beautiful coupe glass. It’s filled with a ruby red concoction, fruity and sour, finished with a carefully prepared shard of dried fruit and flower petals. He spritzes an aroma concentrate over the drink, and into the air. You’re already weak at the knees and you haven’t even put your lips to the glass! Before it’s time to taste the drink, your brain has already said, ‘shit, this is going to be good!’ You put your lips to the glass, and it’s perfectly chilled. There’s a fine, foamy head on the drink and a beautiful aroma. Your eyes roll back into your head, and you look over to the friend sitting next to you with that particular look that is best summed up as “…yes!”
This leads us into taste and balance. The drink is tart – the kind of tartness that makes your mouth go into saliva overdrive (I’m actually salivating writing this…). It’s exceptionally balanced with acidity, a little sweetness, and the perfect hit of booze. All in all, it’s incredible! Drinking cocktails is more than just screaming “If you like pina coladas!” with the girls (or boys: equality) – it’s a whole experience. Cocktails should be treated with the same respect as food, and for the love of all things holy – if it’s blue, say “no thank you”.
Here’s a recipe for the simplest, but most perfect espresso martini (say “expresso” – I dare you).
INGREDIENTS (for one espresso martini – ha!)
30mls of vodka (I like to use vanilla vodka)
15mls of coffee liqueur (Mr Black is good)
15mls of any other liqueur (I used chocolate flavour Crème da Cacao)
10–15mls of sugar syrup
45mls of fresh coffee (Nespresso is fine, but please no instant! Espresso is best)
METHOD
1. Put all the ingredients in a Boston shaker.
2. Fill the rest of the cup with ice, and shake the absolute living hell out of it! Seriously, shake it for a good minute. Don’t be afraid – you can’t hurt it.
3. Quickly strain it into your glass (you can use a tea strainer) and watch the beautiful foamy head separate right before your eyes.
Add a couple of coffee beans for garnish and voila! Bone apple teeth.
Harry Foster is a former Masterchef Australia contestant and NQ lad who each edition gives us a taste of his energetic approach to food.
Follow Harry’s foodie adventures on Instagram @hazfos
