The bartender in your home

HAVING A New Year’s Eve party at home this year? If so, why not set up your own bar in the kitchen and impress your guests with simple cocktail recipes that require nothing more than some spirits, fruit juices, simple tools and common sense to construct.
Earlier this month we participated in what had to be the world’s simplest yet most inclusive cocktail appreciation class with Kerry Tyack, a food writer and competition judge from New Zealand, at the newly opened Issaya Cooking Studio at Central Embassy.
“Cocktails used to be simple, but now it’s all theatrical. People forget what cocktails are supposed to be like,” Tyack laments.
“It’s all about the taste, the balance and the enhancement of the base spirit. You add ingredients to enhance the base spirit, not to camouflage it. I’m not an expert or anything, but for me a good cocktail is one where you can still taste and smell the spirit while enjoying a nice balance of flavours. Even better, it’s very easy to make.”
Taking the simple approach also absolves you from you investing in fancy gadgets that create smoke or snow in your cocktails. In fact, all your really need is a jigger, a strainer and a shaker would suffice. Add to that your imagination and your judgement.
The first cocktail we learn how to make is the Speyside Cosmopolitan, which is a mixture of Chivas Regal, creme de cassis, fresh lime juice and cranberry juice. First chill a martini glass and set it aside. Put the ingredients in proportions to your liking in the shaker with ice. Shake gently (no muscle needed here) and strain into the chilled glass. The key is to balance the slight sourness and sweetness so the fruity ingredients don’t overpower the whisky. If the tropical green lime is too harsh, opt for lemon.
Next up in our lesson is the elegant Moscow Mule. All your need is vodka, fresh mint leaves, lime and ginger beer. Simply pour crushed ice, crushed mint leaves and lime juice and vodka in the glass, then top with ginger beer. You can use ginger ale, too, though many find it far too sweet. Ginger beer is smoother, lighter and the peppery kick of the ginger tastes more natural. A good pick is the local, naturally brewed ginger beer by Raitong Organics Farm. You’ll find details on the company’s Facebook page.
If you’re looking for something frothy and smooth but not as heavy and creamy as a Daiquiri, try Kerry’s Creation. Constructed from equal parts frozen lager, frozen lime or lemon juice and Havana Club, you can make it a little more sour by reducing the lime and increasing the beer. Put all ingredients in the blender with equal quantity of ice, and blend for 20 seconds or so. Serve in highball glass and garnish with a slice of orange or any citrus fruit you prefer. Top with some 7-Up.