![]() “The sting that you feel when you either take a shot or have a good whiskey in your mouth, that’s a trigeminal effect. The Chicago skyline frames one of Kidner’s cocktails. ![]() She’s been a beverage industry force, producing events and developing brands, marketing, training and front-of-house excellence for breweries and distilleries. ![]() Koblan is the head bartender at Blossom Bar in Brookline, Massachusetts, and lives in Boston with her husband, Bart Johnston (’12), whom she met when his twin was in the marching band drum corps with her at Wake Forest. She created cocktails and taught mixology for Rhine Hall Distillery and KOVAL Distillery before establishing HOLLOW LEG, featured in 2016 by WGN-TV as a “ hidden gem of Chicago.” That earned her a spot at Slow Food International’s biannual Terra Madre conference, considered the Olympics of food, in Turin, Italy. In her first foray from her career in Chicago’s sustainable food scene, she won a 2014 national cocktail competition through Slow Food USA. PARTY PLANNING 101: ice made up ahead of time, from your freezer glass pitchers for mixing batches of cocktails in advance, napkins, stirrers, cocktail straws, ice bucket, tongs, pour spouts if you want to be fancy, jiggers or shot glasses, bottle opener, shaker, long-handled spoon, zester (if you haven't zested ahead of time), strainer, cutting board & paring knife.Kidner is founder and owner of HOLLOW LEG, offering individual and corporate clients such as Google and Deloitte in-person or virtual mixology classes with what she calls “Julia Child-like conviction.” She focuses on using locally sourced seasonal ingredients and having clients try hands-on mixing as she explains the chemistry and physiology of taste.Oranges: old-fashioneds, screwdrivers - Olives: martinis - Cherries (fresh or brandied): fizzes, wine coolers, tropicals. Lemons: sour drinks, lemon drops, Tom Collins & as a general garnish. Limes: margaritas, gimlets,mojitos, daiquiris, cosmopolitans. GARNISHES include but are not limited to the following: fruit slices & wedges, zest strips.If your fridge has an ice-maker bag some up for a day or so ahead, and store (of course) in your freezer! ICE: AT LEAST ONE POUND PER PERSON PER HOUR.also 7-Up, Sprite, 50/50, Squirt, gingerale. Tonic water and club soda are must-haves. Juices include orange, lemon, lime, grapefruit and cranberry, bottled in bulk, should be chilled. Bitters, triple sec, and cointreau (orange liqueur) provide sour flavors in cosmopolitans and lemon drops. Sweet & dry vermouth for martinis and manhattans. Mixers are the base and add the main flavor to the cocktail. MIXERS: THREE BOTTLES PER EACH BOTTLE OF ALCOHOL.Brandies like cognac and armagnace are mixed with sweet or sour mixers or taken straight. Tequila can be married with margaritas, sunrises, shady ladies. Rum is the star of kitchen cooking and in tropical, fruit-based drinks like mojitos and mai tais. Scotch is often served straight or in a rusty nail. Gin is a must for a true-martini, gimlets, Tom Collins, Negronis. Whiskey & bourbon are great for sipping and in Manhattans, sours, old-fashioneds, & mint juleps. Vodka is used for martinis, tonics, Bloody Marys, & White Russians. Store at room temps use opened bottles within a year. LIQUOR/SPIRITS: ONE BOTTLE PER 5 PEOPLE PER HOUR.Ale & stout are good choices for winter - lagers for summer - have light and dark options store unopened bottles at room temp, chill before serving flavor spoils if it has been chilled and then goes back to room temperature. Reds pair well with hearty dishes, - whites are better with seafood my favorite is white zinfadel. Store wine on its side or upside down below 70*. Refer to your favorite winery for directions on chilling and serving. WINE: FIGURE ONE BOTTLE PER 2 PEOPLE PER HOUR.
0 Comments
Leave a Reply. |