The Costco Connection - December 2018

hen one is in the midst of all the holiday busyness, crafting cocktails can feel like work.

It doesn’t have to!

A well-made cocktail can be simple, using easily obtained ingredients. Whatever the occasion over the holidays, if you follow a few tips from these bartending experts, you can produce tasty, stylish cocktails.

Think big. By batching cocktails (making multiple servings in advance), you can save time and reduce stress at the moment of service. “So many classic drinks can be built, let sit and then ladled out when your guests arrive,” says Kyle Linden Webster, owner of Expatriate cocktail bar in Portland, Oregon.

For cold cocktails, using a punch bowl allows for experimentation with ice shapes and garnishes. For hot cocktails, such as mulled wine and spiced cider, a standard crockpot ;lls the bill.

W

Get warm. Whether modifying a classic
cocktail recipe or trying a new invention,
think warming spirits, advises Brian Means,
a Costco member and bar manager for
Dirty Habits in San Francisco. “Brandy is
always great—speci;cally Calvados [apple
brandy] and pear brandies, using those
classic fall spices that go with pecan and
pumpkin pies. Bourbon also has a warming,
comforting e;ect.”
And let’s not forget literally warming
up your cocktail. In addition to the mulled
wine and spiced cider, hot toddies o;er an
excellent counterbalance to the dropping
temps. Some say they were typically con-
sumed as bedtime drinks and even as cold
and ;u remedies. Today, they’re consumed
merely for enjoyment.

Dilute well. Tyler Kleinow, a Costco member and bartender at Marvel Bar in Minneapolis, recommends paying close attention to dilution when mixing home cocktails. “The key to making any sort of good cocktail is to trust yourself and ensure that it’s well balanced. Not too sweet, too salty [or] too boozy.” (A quick taste test is always a great idea.)

Make it pretty. Artful garnishes can push an average cocktail to a new level. Webster recommends orange twists, freshly ground nutmeg and cinnamon sticks for drinks such as sangrias and hot toddies. Means adds that, with some innovation and a dehydrator, any fall fruit is fair game for garnishes: “pears, apples, pomegranate seeds, plums, citrus.” A dusting of good cinnamon can change the texture of a drink entirely.