Mix It Up With Creative Cocktails

Whether you're creating a cocktail for a quiet evening at home, a quick drink before you paint the town red, or a cocktail soirée for friends, there's no reason to be confined to the realm of old- faithfuls in mixology. Ashwin Balani, the mastermind mixologist behind the "creative cocktails" at 154 South Gate, gave us the best tips, tricks, and techniques to create a fabulous cocktail while mastering the fine points in the art of mixology.

The Essential Equipment
-Less fuss is a must. A Boston Shaker is quicker and easier to use than a traditional Cobbler or French cocktail shaker.
-A jigger is a great tool for accuracy in a pour. When you've perfected your cocktail, move on to eyeing the amount.
-Squeeze bottles for simple syrups create less hassle and less of a mess.
-You don't have to own the spectrum of glassware from Crate and Barrel to stir up a certain potion. Craft your creation to the glassware you already have in the cabinets.

Creatively Infused Alcohol
Gin doesn't have to be generic. Vodka can be vogue. Infusing liquors is an easy way to give your cocktails a twist and step outside of the box.
-Add spices like sage or rosemary. Let the mixture rest for a maximum of two days depending on the desired strength.
-Keep the infusion stored in a dark, cool place until you're ready to imbibe.
-Infusions last up to 2 weeks. But don't fret, there's always more where that came from.

Syrup Doesn't Have To Be Simple
Simple syrup is made by adding equal parts sugar and water together, but here are some tricks you may not have known about this popular cocktail ingredient:
-For a healthier alternative to the simple syrup you're used to, use brown sugar instead of white.
-You do not have to heat simple syrup unless you are infusing it with a spice or fruit.
-Spiced syrup can be made with anything you have in the kitchen. Vanilla, cloves, peppercorn, cinnamon, cardamom, and allspice in various combinations make syrup that that will add dimension to your regular cocktail.
-Candied spices like sage or fruits are a great addition to any cocktail and are easy to make. Just add simple syrup and soak.

Purely Purée
Purées work to add texture and flavor to a cocktail, but how do you get the most from your fruit?
-Purées should be cooked before or after they are blended to remove toxic substances and reduce water content.
-Although fresh fruit produces the best flavor, canned fruits are a cost efficient alternative when certain fruits aren't in season. When using canned fruits, be sure to remove the fruit from the syrup and rinse well.
-Don't have to have a blender? Don't worry. Use a potato masher or crush the fruit in a pot to create these tasty ingredients.

All Muddled Up
Muddling is an important technique used to release flavorful oils or juices from leaves or fruits. To produce the best result when muddling:
-Be gentle. Bruising the leaves or fruit won't give it the best characteristics.
-Do not use a wood pestle.
-Do not muddle anything dry. Add lemon juice, simple syrup, or another liquid that complements the flavors of the cocktail.
-Muddle in a pitcher for larger quantity of drinks.

Chill Out and Shake It Up
When creating cocktails it's all about the perfect balance: an equation between acid, alcohol, and sugar. Overly sugary drinks cloud the true flavor, while cocktails with an intense alcohol level can literally be too bitter to swallow. Be sure to mix the drink well with plenty of ice to achieve this equilibrium.
-Chill the glassware in the freezer before serving a drink in it. Are you in a time crunch? For a quick fix, use ice and cold water.
-Large and in charge: Mix your drinks with large ice cubes as they dilute the drink less than smaller cubes.
-Use filtered water for the ice cubes. You'll taste the difference and be glad that you did.
-Don't be shy with the ice.
-Like the bottles say, "Shake well before opening." Shaking dilutes the cocktail for a superb texture and needed reduction of the alcohol level in the drink.

Drink Décor That's Never Drab
A drink without a garnish is like a woman leaving the house without her purse. It's the finisher and the piece that ties the drink together. Here's some creative ways to dress your cocktail:
-Rather than putting fruit on the rim, chop your desired garnish into tiny pieces and soak the fruit in the drink.
-Infused sugar with ginger, vanilla, or any other spice that ties into the theme of your drink. Coat the rim with the infused sugar and enjoy!

Most importantly, be creative. Mix it up with your mixology. It's your bar so use ingredients that you're comfortable with, but don't be afraid to explore. Remember, the first pour isn't necessarily the best one. If at first you fail, mix, mix again.

— Written by Christina Licata

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