From
Liquor.com:
Vacations, particularly tropical ones, provide us with a unique
opportunity to break away from the constant stresses of daily life while
exploring all the beauty of a foreign locale. Whether you’re windsurfing in
Tahiti or going full-on “no shoes, no shirt, no problem” in the Bahamas,
there’s something about hopping a flight that seems to allow cares to melt away.
Sometimes, though,
these locations are a little, well, lacking in the cocktail department. That’s
why you should be prepared to take matters into your own hands. If you’re ready
to step up your drink-nerd status to a whole different level, take the five
recommendations of the bartenders below, and stuff these beloved items (and
maybe the perennial favorite, the Coco Jack) into your suitcase.
1: CORE, SLICE, SIP, REPEAT
Sierra Kirk (bartender, Hale Pele, Portland, Ore.): “One
of my favorite tools I use on a daily basis is my ratcheting pineapple corer
and slicer. It’s effortless to use, and you get perfect pineapple rings. Slice
off the top, extract the rings, cut out the core and put some notches in the
top for straws, and you have the perfect tropical vacation drinking vessel!”
2: GIVE IT A TIGHT SQUEEZE
Ryan Kuntz (lead bartender, Noble Experiment, San Diego): “I
recently visited Cuba, where there were citrus trees all over the island, but
none of the bars used fresh juice in their recipes. I would bring a hand juicer
to make fresh tropical cocktails.”
3: PEEL FOR FRESHNESS
Gui Jaroschy (lead bartender, The Broken Shaker,
Miami): “The
one tool to take to a tropical island would be an eight-inch chef’s knife. The
beauty of tropical fruit is that it only needs very minimum preparation.
Nothing beats the natural freshness of the fruit that falls right off the tree.
You may only need to peel it and it's ready to eat, drink and infuse.”
For the rest click
here.
No comments:
Post a Comment