Quick Recipes and Easy

Bartending for Hot Summer Nights

Summer nights: hot parties, romantic adventures and lonely nights under the moonlight when you are alone with your thoughts and your dreams. No matter what you choose to do, remember that there’s always a way to spice up your mood and delight in your senses. Bartenders give you tips about how to pamper your gustatory sense. Each of the following cocktails is a treat; each of these drinks has been carefully selected to exude a feeling of luxury and class.

The first and hottest bartending tip: enhance your margaritas with cactus pear syrup. This syrup is quite well loved in Mexico and the leaves and fruits of the Nopal cactus (prickly pear cactus) are used for a variety of culinary purposes too: from salads to scrambled eggs, from pies to desserts toppings and snack food. The syrup is used to make jelly or marmalade, it is also used as salad dressing and when mixed with ginger ale you get a Prickly Pear Cactus Shirley Temple. Yummy! A bottle of prickly pear cactus syrup (23 oz) costs about $15 USD. It’s not so cheap, but consider this a delicacy you deserve.

A very well loved drink to refresh you in the hot summer nights is Mojito. The drink was born in Cuba and it is today so well loved that many consider it the national drink of Cuba. The truth is that the Cubans identify themselves more with the long drink Cuba Libre, but it is safe to say that Mojito is as well loved. Mojito is a young drink and it’s hard to say who invented it. A bartending legend traces the birth of the Mojito to the well-known Bodeguita del Medio (Cuban bar). The Mojito is a blend of sugar, mint leaves, lime juice, rum, ice and soda water, served in a highball glass and topped with a spring of mint. It’s extremely fresh and this special taste made the drink extremely well loved in European countries too. The drink is particularly “hot” in France, Germany and Luxemburg: every club has Mojito on its “cocktail hour” list.

Here you’ll find another extremely refreshing drink based on rum and limejuice: caipirissima. This drink is erroneously called in these European countries Caipirinha. The truth is that in actual bartending, Caipirinha is made of sliced limes, sugar, cachaça (Pitú) and crushed ice. As cachaça is not very well loved in many countries, so the bartenders replace it with white rum. What they (don’t tell you) don’t know is that the drink that uses rum instead of cachaça is called caipirissima and the drink that uses vodka to replace rum or cachaça is called caipirosca. But the customers of the bars don’t really mind. All of these drinks (caipirinha, caipirissima or caipirosca) are extremely tasty and refreshing. Hopefully, these bartending tips for hot summer nights will bring back the breeze and give you a taste of the exotic spirit of Mexico, Cuba, Portugal (which is the country that originated caipirinha) and Brazil (where caipirinha is the most well loved).

One last bartending tip from the most experienced bartenders: although sweet and tasty, these are strong drinks: not recommended on an empty stomach and because of the mixture of sugar with alcohol, if you drink too many, you are in for a heavy headache. Handle with care!

Michael Russell
Your Independent guide to bartending-guideto.com/ Bartending

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