Making Frozen Blender Drinks

As a general rule, drinks containing ingredients that don't readily mix, such as cream, sour mix, eggs, ice cream, grenadine or heavy liqueurs, need to be shaken firmly for a long time or, better yet, blended. Only blending supplies the superior smoothness that thick or frozen drinks require. The blender can be a miracle worker for the good bartender and can create miraculous results and yet is easy to learn to use properly. If you think of your blender as your co host at the party or your sidekick behind the bar it will never let you mess up those fancy drinks.

I want to share with you a few tricks and tips to make sure that you make the best use of the blender in making blended drinks. Of course, choosing the blender is very important and there are many top of the line, really expensive blenders out there. But you can do just fine with something really inexpensive. Check out one of my favorites, here.

Tips for blending creamy drinks:

*Always fill the blending cup 1/4 full of ice, no more, no less.
*Measure out the liqueurs before adding and add liqueurs before the cream
*After adding the cream, blend at medium speed (too fast makes the liquid too thin) and for no more than 5-10 seconds.
*Check for smoothness. If it's still lumpy or too thick, blend another 5 secs

Tips for blending sour drinks:

*Always fill the blender cup 1/4 full of ice, no more than that
*Measure the liqueurs first and add; then measure out the other alcohols and add
*Add sour mix after adding the liqueurs and liquors
*Add other ingredients at the very last
*Never blend any faster than at medium speed.
*Watch the process for smoothness; when smooth, it is ready

Tips for blending tropical drinks:

*Always fill the blending up 1/4 full of ice and no more
*Add the fresh fruit first
*Measure and add liqueurs after the fruit
*Measure and add other liquors next
*Add sour mix after the liquors
*Add other ingredients at the last
*Blend at medium speed only for up to 15 seconds or as long as it takes to create smoothness

Tips of care of your blender:

*Before you use a brand new blender, fill it with warm water and with the lid on, turn it on for about 25 seconds. This will clean it up perfectly.
*Always be sure the machine is "off" before plugging it in. Always leave it unplugged when not in use. And be sure the switch is "off", too, before shutting down for the night.
*Always check the blender for spoons or swizzle sticks or other bar accessories before turning it on. Many a blender has been busted by someone dipping spoons into the mix an leaving them.
*Never dip spoons, sticks or strainers into the blender while blending.
*Before using, check to be sure the blade assembly is attached securely at the bottom. After cleaning, these are sometimes replaced too loosely and this can cause your blender to leak.. sometimes badly!
*Never pour boiling hot water into the blender cup, even during use. This will crack the cup.
*Be careful not to fill the blender beyond capacity. This is why you should only fill it about 1/4 full with ice. Filling the cup too much reduces the effiency of the blender and makes it work too hard. This shortens it's life.
*Make sure the lid is on tight before turning it on. This seems like a "duh", but it's why you see bartenders holding the caps down with their hands! After use, the lids begin to lose their tightness and the force of the blades can cause the ingredients to jump upwards.. and out!
*And, of course, do not remove the lid every while blending. Some folk have been known to open the lid to get a gander of the mix but they end up with the mix on the floor instead of in the blender.
*And, never, not ever, put your hand in the blender while in use. I know this seems like another "duh" but people put their hands in garbage disposals. So this needs to be monitored.
*Here's a big one that seems like a no brainer: never remove the blender cup before the blades stop spinning. People do this all the time, in a hurry to pour the drink! But this destroys the blades quickly and you end up with a useless machine.
*To clean the machine after a long night of use, do as I said in tip #1. Fill the mixing container with warm water (not hot or boiling!) and put the lid down tight. Run the blades for about 25 seconds to get all the leftover ingredients out of the equipment. You may also wash the blender cup separately by filling it with warm water and washing it out with sponges or the like. NEVER put it in the dishwasher! The water is too hot and can crack or melt the plastic conatiner. Never put the base in the dishwasher, either, unless you want to throw the blender out afterwards.
*Wash the container as often as possible, preferably after every use. This gets the left over fruit, sugars, liquors and other residue out so that it doesn't taint the next mix. Even if you are not using it again, you should wash it immediately. Once the remains of fruits and sugars get dried on, they are hard to get off and you don't want to end up scratching up the cup with scouring pads.

INTERESTING BLENDERS TO CONSIDER:



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How To Choose Barware and Glassware

Barware and Tools

Having the right tools on hand can improve your bartending experience drastically. There is nothing worse than dragging out a great bottle of vino to find that you don't have a corkscrew or the one you do have is broken. Some old fashioned barware is just not needed much anymore, such as the old beer bottle opener you just couldn't live without. I remember even having one in my car... back in the days when you could drive with a beer bottle, as long as you were driving ok, no one bothered you. That was before all these crazies started getting bombed out of their gourds and drag racing. Too many people have died so I do not advocate drinking in your car, driving while drinking or having any bottle openers in the glove.

Long Handled Bar Spoon- You need this to stir tall glasses full of mixed drinks
Can / Bottle Opener- An old must have that you may not need anymore; but not all cans are pull tops
Champagne Bucket- A real treat for the bartender who wants to set it out and not have to run back and forth to the fridge all night
Cocktail Napkins- In this greener, more conservative age, you might want to just stick with regular napkins. They're enough.
Corkscrew- An absolute necessity, even if you don't drink Wine
Covered Cocktail Shaker- Another must have. You just can't make blended drinks right without one. Great for Martinis.
Cutting Board- Use the one from the kitchen. You will need it for the garnishes.
Electric Blender- A must have if you are inviting women.
Ice Bucket and Tongs- A lovely luxury item that you will quickly fall in love with. Handy.
Ice Scoop- OK. If you want to get all fancy and Richie Rich, this is one item that will help that image.
Juice Extractor- Not a must have but makes squeezing the Citrus easier. Of course, you can always just buy juice.
Lemon / Lime Squeezer- Another luxury item that makes you look fancy. If you are serving A LOT of drinks, it does make it easier.
Martini Pitcher- Another luxury item that gives a great image. Do you have friends who like Martinis?
Shot Glasses / Jiggers- These are must haves. Buy the ones with artwork and get them from thrift stores or on eBay.
Measuring Cup- Goes without saying and just use the one you already have.
Measuring Spoons- Ditto.
Mixing Pitcher- Another lovely luxury item that makes your bar look fancy. Can be useful.
Wooden Muddler- This is not a must have. It's up to you.
Paring Knife- This item can sometimes be a necessity. Use the one you already have when you need it.
Picks- Great for garnishes. Use toothpicks.
Punch Bowl and matching Glasses- This is a lovely item at any bar, but do you need it? Do you throw big parties?
Saucers- Keep several at the bar. Handy for dipping glasses into salt or sugar to coat the rim.
Seltzer Bottle- Used to be a must have. Now, you can just get bottled seltzer.
A Shaker Set with Mixing Glass and Metal Tumbler- The classic bartender tool. A must have.
Speed Pourers- These are necessities in bars and nightclubs... and you might want them, too. Not expensive.
Strainer- Cheap and easy to obtain. Keep it at the bar for citrus and blended drinks.
Straws- Optional but nice.
Swizzle Sticks- Hey, these are cool. You should have a bunch on hand. Makes your bar look classy.
Bar Towels- Another luxury item that can upscale your bar. They aren't expensive if you buy used or ordinary ones. Of course, you can personalize your entire bar by buying special towels or having some made to suit your taste.


Glassware and Drinking Vessels

There is a long tradition in bartending and drink making that assigns certain glassware to certain drinks. For instance, you wouldn't drink Beer out of a Martini glass and you wouldn't drink a Martini in a Mug.

Balloon- A large Wine glass that measures from 9 to 14 ounces.
Beer Goblet- A long stemmed Goblet that holds up to 12 ounces.
Beer Mug- Any Mug that holds from 12 to 16 ounces.
Brandy Snifter- Looks like a large or fancy shot glass. Made just for drinking Brandy straight up.
Champagne Flute- A long stemmed and long, thin glass made to hold up to 6 oz of Champagne.
Champagne Saucer- A wider flute that allows bubbles to escape more readily and holds about 4 oz.
Champagne Tulip- A shapely flute that looks something like a Tulip. Holds up to 6 oz.
Cocktail Glass- A small, simple glass for drinking alcohol neat or straight up. Short and wide. Up to 6 oz.
Collins Glass- Long, thin glasses without stems. Often frosted. Holds up 14 ounces; used for mixed drinks.
Double Rocks- For larger drinks, served "on the rocks"; holds up to 16 ounces.
Goblet- Standard shapely goblet. Holds up to 12 oz; used for blended or frozen drinks.
Highball- Similar to the Collins glass but shorter and wider. Great for mixed drinks to 12 oz.
Hot Drink Mug- Think Coffee Cup. For hot and / or creamy drinks.
Hurricane- Very large shapely Goblet. Short stemmed with a wide base. Holds up to 22 oz.
Martini Glass- A long stemmed glass with a v-shaped, flauted or circular cupola. Standard 4 ounces but can be larger.
Parfait- A specialty type glass that is often used to serve fancy desserts. Used for ice cream drinks.
Pilsner- A tall, thin glass used to serve fancy Lagers and Ales.
Pony Glass or Cordial- Tiny glass that looks like a shot glass. Used to serve liqueurs and shooters.
Pousse-Cafe- A fancy glass that with a wide mouth for drinks that are "floated".
Red Wine Glass- A very rounded Wine glass, long stemmed, that holds up to 11 oz.
Rocks Glass- Can be stemmed or not. Holds up to 8 oz. For serving neat liquor or shots, on the rocks.
Sherry- Similar to a "copita". Small glass holds 3 oz and is used to serve cordials.
Shot Glass- No larger than 2 oz. Also called a "jigger". Used to serve "shots" or shooters.
Sour- Commonly called a "delmonico". Used for Whiskey Sours and other sour drinks. Holds 6 oz.
White Wine Glass- Smaller, thinner version of the Red Wine Glass. Long stemmed. Holds 11 oz.

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How to Stock a Home Bar

Your home bar should reflect your own personal taste and taking the time and energy to design something to your liking is very rewarding. Whether you have a bar with stools, a room full of small tables and chairs or just a portable bar with no seating at all, it is up to you. You must consider the type of home you have, how you entertain, who and how often and how much money you have to spend. Whether you fully stock a large bar or you simply have the basics will all depend again on how often you entertain, what type of home you have and what you can afford. Remember that booze in a bar that hasn't been drunk might be an asset to be used in the future or it could just be a waste of money. If no one wants to drink Schnapps then this is a wasted asset. Consider your friends and family and your own personal drinking habits. Do you have a few cocktails at happy hour every day or do you do a big blowout on the weekends or holidays? Stocking the bar in both instances would be vastly different. If you are a frequent but casual drinker than a variety might be called for. But if you are a big partier who only does this occasionally then consider stocking the basics. But, once again, I must assert this is up to you.

Now, I am going to show you how to stock a bar completely, as if you know a hundred people who all like to drink and drink different things. I am going to show you how to stock a bar if the sky is the limit and you can afford to sink a chunk of change into booze that hasn't yet been enjoyed and might not be for awhile. I am going to show you how to stock a bar as if you expect to make everything from Martinis to Singapore Slings and need garnishes, glassware and tools. It will be up to you to cut the fat, so to speak; to tailor my bar to suit your personal needs and desires.




THE BASIC HOME BAR

LIQUORS
1 Bottle of Bourbon (750 ml)
1 Bottle of Brandy (750 ml)
1 Bottle of Canadian Whiskey (750 ml)
1 Bottle of Dry Gin (1 3/4 liters)
1 Bottle of Rum (1 3/4 liters)
1 Bottle of Scotch Whiskey (750 ml)
1 Bottle of Tequila (1 3/4 liters)
1 Bottle of Vodka (1 3/4 liters)

LIQUEURS
(all in small bottle sizes)
Triple Sec
Creme de Menthe
Creme de Cacao
Kahlua
Amaretto
Drambuie
Benedictine
Cointreau

WINES AND BEERS
1 Bottle Dry Vermouth (small)
1 Bottle Sweet Vermouth (small)
2 Six Packs of Beer (one light, one regular)
2 Bottles of White Wine
2 Bottles of Red Wine
1 Bottle of Champagne

THE ULTIMATE HOME BAR

LIQUORS
1 Bottle of Brandy
1 Bottle of VSOP Cognac
1 Bottle of Dry English Gin
1 Bottle of Irish Whiskey
1 Bottle of Dark Rum (Jamaican)
1 Bottle of Gold Rum
1 Bottle of White Rum
1 Bottle of Blended Scotch Whiskey
1 Bottle of Tennessee Whiskey
1 Bottle of Gold Tequila
1 Bottle of White Tequila
1 or 2 Bottles of Premium Vodka (to be stored in the freezer)

LIQUEURS
small bottles of each of the following:
Framboise
Kirschwasser
Plum Brandy
Creme de Cassis
Sambuca
Galiano
Frangelico
Kahlua
Peppermint Schnapps
Peach Schnapps

WINES
1 small bottle of Dubbonet
1 small bottle of Lillet
1 small bottle of Campari
1 Bottle of Cream Sherry
1 Bottle of Port
1 Bottle of Madeira
1 Bottle of Table Wine
1 Bottle of Dessert Wine
1 Bottle of Dry Red Wine
1 Bottle of Sweet Red Wine
1 Bottle of Dry White Wine
1 Bottle of Sweet White Wine
Several bottles of Champagne

MIXERS
Bloody Mary Mix
Club Soda
Coffee
Cola
Cranberry Juice Cocktail
Cream, heavy
Cream, light
Cream of Coconut
Falernum
Ginger Ale
Grapefruit Juice
Grenadine
Lemon Juice
Lime Juice
Orange Juice
Almond Syrup
Passionfruit Juice
Pina Colada Mix
Pineapple Juice
Seltzer Water
7 Up
Sour Mix
Tomato Juice
Tonic Water (Quinine)
Water, Distilled

GREAT EXTRA GOODIES
Angustora Bitters
Orange Bitters
Maraschino Cherries
Cinnamon Sticks
Ice, Crushed or Cubes
Lemons, fresh
Limes, fresh
Nutmeg, ground
Olives
Onions, Pickled Pearl
Oranges
Salt
Sugar
Tabasco
Worcestershire Sauce

PICK AND CHOOSE

Choose from this list, keeping it as you make your choices. Take it shopping so that you will remember everything and be able to choose as you go, leaving some things off and not forgetting those that are important. Remember, this is your home bar. You want it to work for you.

Of course, if you have the cash and the desire, you can just build the bar as it is listed here. This is the complete bar stocking guide as they use when building a bar in a nightclub. If you aim to be the best darned bartender in the hood then you can always go whole hog. Just remember to have fun... and to drink sensibly. And never drive after drinking! That is the best purpose of building the home bar.. you save money on high priced nightclub drinks and you drink at home where you are safe. ENJOY!

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