The Golden Ratio
Get a perfectly balanced cocktail with the bartender’s golden ratio of 2:1:1. That means 2 parts spirit, 1 part sweet and 1 part sour. First, start with 2 parts of the spirit of your choice: vodka, gin, rum – what do you have.
1 ounce dark rum. 1 oz light rum. 1/2 oz triple second. 1/2 oz Grenadine.
Liquid, filling the mixture to about 1/4 inch from the top, resulting in a ratio of about 1:1.5. Starting with an empty glass, we fill it with ice to the brim, slightly over.
The golden ratio for perfect cocktails is 2 parts liqueur, 1 part sour (usually lemon or lime juice) and 1 part simple syrup. Use this formula and your cocktails will be delicious in every way.
It said to add cranberry juice. The goal is to make a Cosmopolitan, roughly a 4:3:1:1 blend of vodka, cranberry juice, lime juice and triple sec. Leave just a little room for some ice, shake it up and then garnish with a lemon. Your score will be around nine thousand depending on how accurate you are.
Victor J. Bergeron claimed to have invented the Mai Tai in 1944 at his Trader Vic’s restaurant in Oakland, California, USA.
To estimate the number of blenders needed, calculate about 1 quart (1 liter) of tonic water, soda water or juice for every 3 guests. And don’t forget to round up and buy a little more than you think you’ll need if possible. Contact the vendor you are buying from; Some give refunds for unopened bottles.
Almost every cocktail recipe combines three main ingredients: alcohol, of course, which forms the base of your drink; an acidic ingredient such as lemon or lime juice; and a sweet ingredient, such as B. Simple Syrup or Triple Sec. When these basic ingredients are combined in a balanced way, magic happens.
To prepare a balanced cocktail, use two ounces of a base spirit, three-quarters sour and one ounce sweet if simple syrup (1:1 sugar and water), or three-fourths if rich simple syrup (2:1 sugar and water).