Mixology 101 | Gin Bar | The Art of Entertaining
Gin Bar
“I rather like making cocktails. I rather like drinking them too.”
Step Right Up to the Gin Bar | “Drink Me” | Mix Stir Be Happy…
This interactive bar is the perfect way to entertain, engaging each guest to dibble dabble in mixology & create their own signature cocktail. Set out quality gin such as Bombay Sapphire, Prosecco & an assortment of simple syrups. We created three syrups, lemon, pear, lavender. A couple selections of fresh pressed juices such as tangerine & pomegranate to add a splash of color & personality. Finish with an offering of aromatics; fresh rosemary, lemon thyme & citrus peel, citrus wheel. We recommend that you also put out vodka for those who prefer a more neutral flavored liquor & seltzer for those who do not drink & for the ‘littles’.
FOR 1 COCKTAIL
2 oz. gin
1 oz. simple syrup of choice (or fresh pressed juice)
top off with prosecco, cold
These cocktails can be served in a martini glass, goblets or over ice in whiskey glasses, whatever tickles your fancy. Simple syrup recipes below. Here are some combinations we came up with.
Do you suppose She’s a Wildflower?
Ohhhh… Alice | Played by Taylor
2 oz. Bombay Sapphire Gin
1 oz. lavender simple syrup (recipe below)
pinch of acai powder
top off with Prosecco
garnish with an edible flower
Simple syrup is equal parts of sugar & water heated until the sugar dissolves. In this case we are making a lavender simple syrup using 1 cup sugar, 1 cup water, 1 Tbsp. of culinary grade lavender. Heat your water, sugar & lavender in a small sauce pan over medium heat stirring until sugar dissolves. Remove from heat & allow cool slightly & steep to extract the lavender oils, flavoring your syrup. When slightly cooled, stir 1/2 tsp. acai powder into the syrup. Leave this mixture on the counter for a good hour, then strain. You should have a lovely purple syrup.
To make lemon simple syrup, use the same process above but use lemon peel instead of lavender (omit acai). Remove the peel from two lemons (avoiding the white pith which is bitter) & prepare as directed above.
The Smokin’ Caterpillar
The Smokin’ Caterpillar
2 oz. Bombay Sapphire Gin
1 oz. pear simple syrup
top off with Prosecco
garnish with burnt rosemary
1.) To make pear simple syrup. Cut a very ripe juicy pear into cubes. Saute pear chunks in a small saucepan over medium high heat for a couple minutes to release juices, stirring frequently. Add 1 cup sugar & continue stirring to hasten caramelization & break down pears. Add 1 cup water and simmer 10 minutes. Allow to cool, then strain through a fine sieve. For each cocktail, place gin & simple syrup into a ‘smoked’ whiskey glass, top with cold prosecco.
2.) To smoke the cocktail we used a cheese board with a glass decanter for a smoke chamber. Place an empty whiskey glass under a glass decanter then take a flame to a length of rosemary using a mini blow torch (or lighter but a blow torch is much more fun). You want it smoking, not burning. Place under the glass allowing the chamber to fill with smoke. Lift glass decanter, pour in your gin, simple syrup then top with cold Prosecco. Enjoy!
“Because there is nothing sexier than a girl with a blow torch.”
The Red Queen
2 oz. Bombay Sapphire Gin
1 oz. pomegranate juice
top off with prosecco
garnish with a brulee blood orange slice
The Red Queens elixir is a purists cocktail. To brulee orange slices; cut a blood orange into 1/4 slices. Sprinkle each side with a sugar of choice, you can use white sugar, turbinado, pure maple, monk fruit, whatever the Queen wishes. Place in a heat proof pan (I used a cast iron skillet).Using a mini blow torch, flame the slices until amber & fragrant. Alternately, you can pan fry the slices until golden & fragrant.
“Don’t bruise the Gin. Or it’s off with your head!”