I’ve never sat in a classroom-like setting in regards to cocktails before, but when David Wondrich, Dave Arnold and Wayne Curtis are “lecturing,” you better choose your battles wisely. The Thursday of Tales of the Cocktail, they explored bar world myths for those eager to learn the truths and untruths of the cocktail world.
It’s time to get geeky with some bartending bullet points:
- Do you discard vermouth after it has sat around in the refrigerator for one month?
Ultimately, there is a difference, but it’s so slight that there may as well not be. Refrigerate always (this is a must), but oxidation in vermouth isn’t really a killer. I picked the “wrong” one (or in this case, the un-fresh choice), and preferred the cocktail made with 6-week old vermouth as opposed to the just-opened one.
- Is dry shaking BS?
No. Shaking warm ingredients without ice makes for better aeration and emulsification in cocktails – especially with egg. Warm eggs are integrated into the cocktail better than cold, and this makes for a better creamy foam top. And by the way – it’s better to keep room-temp eggs at your bar than cold ones. Cold eggs give your bar that “wet dog” smell.
- Fresh limes are always better.
Surprisingly, the room came to a majority opinion that the cocktail with 5-hours-old lime juice was favorable to the just-squeezed lime juice. Fresh-fresh lime juice is actually too tart.