Layering is key for the presentation of many drinks, and hobbyists will argue that certain drinks must be layered to properly “set off” the taste of each layer as you sip the cocktail.
What they may not tell you is that it is quite difficult to do!
Layering is density dependent. Any solution has a specific density. Those with higher density sink through those with lighter densities, and the lighter density solutions will tend to remain floating above the high density liquids. Thus the key to knowing how the layers will turn out is by consulting a density chart.
The problem with alcohols is that many of them have densities that are very similar. This means that layers won’t form if there is too much mixing or turbulence, and therefore, layering has to be done very slowly and very carefully.
The easiest way to layer a drink is by using a medium plastic syringe with a reasonably sized bore. Simple suck up the required amount and slowly add it to the glass by placing the tip of the syringe on the inside of the glass. Slowly is the key, and a syringe gives you excellent control. However, this is best done discreetly or with specialty syringes that don’t look medical syringes. After all, it isn’t too professional looking, and could possibly embroil you in a bad situation if everyone isn’t aware of what is in the syringe.
Therefore, the common technique today is to pour the liquor slowly (always slowly!) over the back of a spoon, touching the side of the glass. This (hopefully) allows the liquor to trickle into the drink without too much downward disturbance, and settle nicely upon the top of the drink.
Here is a step-by-step for layering using the spoon method:
- Consult the density chart for relative densities of your ingredients.
- Add your most dense ingredient first.
- Place a teaspoon upside down into the glass, up against the edge of the glass and close to the surface of the drink.
- Slowly pour the next heaviest liqueur over the back of the spoon. Raise the spoon slowly if necessary.
- Continue with each ingredient, ending with the least dense.
Bartenders use a technique called floating to create layered cocktails and shots. It is very easy to learn and anyone can do it, all you need is some practice and a few tips to get started.
The Theory Behind Layered Drinks
Layered drinks have been popular for over a century. It began with a multi-layered dessert drink called the pousse-cafe. These could have five or more colorful and flavorful liqueurs layered in a glass. While those fell out of favor, the floating technique is still widely used by bartenders.
Today, we float most often to:
- Create layered shots.
- Top a drink with a colorful accent, such as red wine or cream.
- Create a flavor experience as we drink, like layering two styles of beer.
- Be able to light a drink on fire with an overproof rum.
As you will see, the technique is easy. The trick is to layer ingredients according to their specific gravity. This means that the bottom ingredient of your drink needs to be heavier than the top layers. The greater the density difference between two layers, the better separation you will get in the layers.
Fun Fact: Grenadine is one of the heaviest liquids used in the bar and it almost always sinks to the bottom of a glass, even when it is the last ingredient poured. Grenadine’s density is what makes drinks like the tequila sunrise and firefly so cool to look at.
How to Float Liquor in a Drink
Floating alcohol or any liquid ingredient is not difficult and it is a great bartending technique to learn. Take your time and pay attention to how it feels when you get the perfect layer, then try to repeat that. It may take a few drinks to get it, but the blunders are just as enjoyable to drink.
- Begin with the heaviest ingredients in the bottom of the glass.
- In the case of layered shots like the B-52, this would be Kahlua. Baileys is next and Grand Marnier is last.
- In the case of mixed drinks that are topped with liquor, build the drink as the recipe recommends. For instance, mix the vodka, orange juice, and ice of a Harvey Wallbanger before floating Galliano on top.
- Hold a barspoon upside down over of the drink. While you can use any spoon, the bowl of a barspoon is thinner than the average spoon. It should fit inside most glasses, including shot glasses. The long handle also helps with balance and keeps your hand steady.
- Slowly pour the liquor over the back of the spoon and on top of the drink. Move the spoon up as the glass fills.
- This works because the spoon slows down the pour and disperses the top liquid, preventing the two from mixing together. If your layers seem to be mixing together, give them a minute. As the turbulence settles, your layers should become more defined.
- If your recipe requires multiple layers, simply repeat steps 2 and 3.
A Few Tips for Layering Drinks
Practice really is the best way to get the feel for creating clean layers. It can be a challenge at first, but it gets easier over time. To start, give a few simple layered cocktails a try, such as the Irish coffee or white Russian. Both use a cream float, which is one of the easiest ingredients to work with.
Drinks are generally one boring, homogenous color. Usually it doesn’t matter because you’re in a dark bar and we’re drinking for the flavor (or more likely, to forget). But sometimes it’s fun to shake things up. Add a little color, add a new dimension to your drink. And wouldn’t you know it, the key ingredient is science.
It’s Friday afternoon, you’ve made it through the long week, and it’s time for Happy Hour , Gizmodo’s weekly booze column. A cocktail shaker full of innovation, science, and alcohol. Who are you calling a pousse, buddy?
Layer Upon Layer
Meet the pousse-café, a.k.a. a layered drink, a.k.a. a stacked drink. It might look like an expertly made latte, or a Rocket Pop , and that’s all fine and dandy. What it actually is, though? A drink with several different types of liquid (typically between three and seven) carefully layered on top of each other. It’s an eye-catching effect because it looks like it defies the laws of physics.
On the contrary, it’s actually the laws of physics that makes it possible. For the lowdown, we once again tapped our friend Timothy Zohn at AQ Restaurant and Bar in San Francisco.
The secret sauce that makes these layered drinks work is specific gravity , or what’s more commonly known as “relative density.” It refers to the mass of a unit of volume (e.g. one fluid ounce) of one substance, compared to the mass of the same unit of volume (again, one fluid ounce) of another substance. So, for example, say you have one fluid ounce of water and one fluid ounce of gold. They both occupy the same amount of space, right, since a fluid ounce is a measurement of volume? But the gold is much heavier, therefore it has a greater relative density (specific gravity). If you put the two substances together in a bottle, the gold would sink and the water would float.
The same principles are at work in our pousse-café. Say water is our reference substance (which it usually is in science). That would give it a specific gravity of 1.0. Pure ethanol alcohol generally has a specific gravity of around 0.8, which means its relative density is less than water, and so it floats on top. Sugar, on the other hand, is heavier than water, and so when it is dissolved in a fluid it increases the relative density of it. Since sugar and alcohol are both common in almost all of the ingredients of a pousse-café this creates an interesting balancing act.
The sweeter something is, the denser it will be and thus more likely to sink. But, the more alcoholic it is, the less dense it will become, and will be more likely to float. Grenadine, which has tons of sugar and no alcohol, sinks like a boxer throwing a fight. Bacardi 151, which is low in sugar but high in alcohol, floats like a 5th grader on Robitussin. It’s all the liquids in between, however—those multi-colored liqueurs which are necessary for the drink’s distinctive look—that are a little harder to pin down, since they all have different ratios of water, sugar, and alcohol (plus whatever else is in them).
It’s worth mentioning that specific gravity is affected by two other factors. There’s pressure, which generally speaking is not something you need to worry about in this case (the subtle changes in environmental pressure aren’t generally strong enough to affect this drink). But then there’s heat, which can play a critical role. Heating a liquid causes it to expand, which decreases its density, making it more likely to float. If you’re heating all of the ingredients equally, then it doesn’t matter because remember, we’re talking about relative density. However, if one ingredient is coming out of the freezer and another is coming out of the kettle, you might accidentally make your sinker float and your floater sink. In other words, this is a lot easier when everything is at room temperature, though if you want to try using heat to your advantage (like how a barista gets hot espresso to sit on top of warm milk, but under the less-dense foam), have at it.
Making the Drink
There are a few simple rules to follow:
- You want to use a narrow glass to maximize the thickness of each layer without using a ton of booze. There actually is a specific pousse-café glass, but only your crazy aunt has those, and do you really want to go over there and borrow one? No. Just use a champagne flute or a skinny shot glass.
- The order in which you pour is the most important aspect. You want to start with the liquid that has the greatest specific gravity, and decrease as you ascend. That way they liquids won’t try to pass through each other, which will mostly likely just end in blending. Terrible stupid blending! Start with the sweetest, least-alcoholic liquid, and go up from there until you have the least-sweet, most-alcoholic liquid at the top.
- Pouring technique is critically important. This definitely takes a steady hand. If you pour too fast, the top layer will plunge down into the one under it, which will cause mixing. That ain’t pretty, and prettiness is what this drink is all about (prettiness and science). The top of a bar spoon (as Tim demonstrates in the video) is pretty much the ideal tool, but you can pour over the back of a regular spoon, too. Just position the spoon right above the last layer, and pour as slowly as humanly possible. This is why bartenders hate you for ordering these.
For the pousse-café in the video, Tim used Creme de Menthe, Campari, Averna, and Absinthe, in that order. You can see that the difference in gravity between the Creme de Menthe and the Campari is quite large by the way they practically bounce off each other. In contrast, the Campari and Averna are extremely close in gravity, and you have to go very slowly to keep them from blending. Tim added a a few drops of water, to break out an additional layer of color (and flavor) in the absinthe, and finished it off with a pinch of sea salt. That might sound weird, but those bottom layers are so sweet—the salt cut really through that in a pleasing way and made it much tastier.
Remember, not all of the layers have to have alcohol in them. Lime juice is very high in sugar and has no alcohol, which, combined with its sourness, makes it a great bottom layer—think of it as a chaser. There are dozens of other pousse-café recipes out there, and a quick search will find you some tasty ones. Dallas Bartenders , for example, not only gives you a ton of recipes, but they have a chart of the specific gravity of a bunch of different spirits and liqueurs , so you can use that knowledge to do your own experimentation. Very handy.
Introduction: Layered Soft Drinks
My sister taught me how to make these and I thought they were pretty cool, so I decided to make an Instructable on them. They look awesome and kids love them. Bonus; you don’t have to settle for one flavour of drink.
Thanks to everyone who voted for me in the Play With Your Food Contest!
Step 1: What You Need:
– Different coloured drinks with different sugar contents; I will cover this more in the next step (to make the red, white and blue drink I used cranberry juice, Brisk lemonade, and Cool Blue Gatorade)
– A glass
– Ice cubes (the smaller the cubes the better, I found)
Step 2: Selecting the Drinks
– For this to work properly, you need to select at least 2 drinks with different sugar contents. The amount of sugar in the drink affects its density; The more sugary a drink, the more dense it is. This means that the beverage with the most sugar will form the bottom layer of the drink. I found this really helpful; it lists the sugar content of most soft drinks.
– Find out the sugar content of each drink per 250ml (about 8oz). You need a difference of around 10g of sugar between each drink; the greater the difference the better.
– Here’s the sugar content of my drinks per 250ml: cranberry juice:33g
Step 3: Combining the Drinks
– Fill your glass with ice cubes; the smaller the cubes, the better.
– Fill about 1/3 of the glass with the drink with the highest sugar content (cranberry juice).
– Wait for the first drink to settle, then pour the drink with the second highest sugar content (Brisk lemonade) into the glass until it is about 2/3 full.
– Fill the remaining 1/3 of the glass with the drink with the lowest sugar content (Gatorade).
– The layers should be floating on top of each other, not mixing with each other at all or barely mixing.
– Experiment with other drinks! I would love to see what you can come up with.
(The blue and green layered drink is Mountain Dew for the bottom half and Gatorade for the top half)
Nothing makes a drink look more attractive and temptingly delicious than when you layer it. Layering drinks is combining combinations of liqueurs which blend together create fresh and vibrant colors or stay seperated to make colurful designs. Indeed, layering drinks is like a bartender’s artwork on his beverage canvas and it all comes together with the use of creativity and science.
There are many ways that bartenders choose to layer drinks. But it really all boils down to science. When layering drinks, the mixer must keep the alcohol’s density in mind to combine the right liquids. Each alcoholic beverage has its own specific gravity. When learning to layer, a specific gravity chart is very helpful.
Higher density alcohols are said to sink below those that are of lighter densities. Of course there would be times when two ingredients are of the same density level. In this case, the drinks are to be mixed with great precision in order to result in successful layering.
Most of the times, bartenders and drink mixers would use a plastic syringe to be able to get the right amount in the glass and at a slower pace. Experts would tell you that the slower process you try to mix these drinks together, the better the outcome. Even if a syringe is not handy you can also slowly pour the liquor by using the back of your spoon to create a trickle effect instead of a direct pouring of the liquor.
One of the more difficult techniques in bartending is layering or floating liqueurs. Although this seems like a challenge, there is a very simple method that you can use. Each liqueur weighs differently and either floats or sinks when added to another. Most recipes are written with the heaviest liqueurs printed first. If all else fails, experiment and get used to the liqueurs that you most often use.
To pour the liqueurs into the glass, simply use the rounded or back part of a spoon and rest it against the inside of the glass. Slowly pour down the spoon and into the glass. The liqueur should run down the inside of the glass and smoothly layer. This technique takes practise, but can be mastered by anyone. Make sure that the liqueurs are poured in order of their weight, starting with the heaviest first.
You can see some specific gravities of various alcoholshere. This may help in your quest to create the perfect layered drink.
Layering Tips by John Barrington
If a person doesn’t know the specific gravity of liquor or a liqueur, they can read and compare the proofs of the bottles. The proofs can help create the layered drinks. Lower proofs of liqueurs generally mean there is more sugar and that the liqueur is thicker and heavier (e.g. 151 rum can be floated on top to make flaming shooters). Remember, the same type of flavoured liqueurs that are made by different companies can sometimes have different proofs (or a specific gravity), and this conflict with other liqueurs can spoil the layered presentation.
The Twitter addicts amongst you may have noticed that I took a quick trip to Paris last month (90% of my tweets from my trip were about how I was lost in St Pancras train station, so apologies for that…). A few journalists and bloggers (including me, Helen from Fuss Free Flavours and Margot from Coffee and Vanilla) were whizzed across the channel by the lovely people at Teisseire for a stunning lunch at Porte 12 (supposedly Paris’ best kept secret).
If you’re not aware of Teisseire, they are a French company who produce beautiful flavoured syrups (or sirops, for those of you who are more continental), which have recently been launched in the UK. You can use the syrups like cordial, just mixed with water, or you can use them in cocktails, desserts, coffee, etc. They’re pretty versatile, and come in all sorts of flavours.
One of the words in the above lists stands out to me as more exciting than the others (hopefully you agree): cocktails! I thought I’d use the grenadine flavoured syrup to make a rather pretty layered mocktail (alcohol-free cocktail) with orange juice and lemonade. If you’re more inclined towards alcohol, I also tried making the same drink using Chambord raspberry liqueur instead of the syrup, and that worked fine too.
It does require a little bit of experimentation, but here’s my attempt at explaining how to make a layered cocktail or mocktail.
The key to making layered drinks is to first choose what order you need to pour the layers in. Unfortunately, this isn’t as easy as just picking which colours look pretty next to each other. The order that the layers will settle in is decided by the relative densities of the liquids – i.e. heavier liquids are going to sink to the bottom. If you want really distinct stripes in your cocktail or mocktail, pour the densest liquid first, working your way up to the least dense. Or, if you want your layers to bleed into each other a little, pour the least dense liquid first, and as the denser liquid trickles to the bottom, the layers will combine a little.
I appreciate that that sentence contained the word ‘dense’ about seventeen times, but I’m afraid I’m not stopping just yet. Just a few more to come.
So, how on earth do you figure out which liquids are the densest?
Let’s start with the alcoholic version, since let’s face it, we all know that’s where a lot of us are going to be ending up.
Different alcohols have different densities. As a general rule, thicker, sweeter alcohols like fruit liqueurs are going to be denser than stronger, purer alcohol like spirits. If you Google ‘specific gravities of alcoholic drinks’, there are several pages which list the densities of different types of alcohol (here’s one that looks pretty thorough!). The bigger the difference between the densities of the drinks you choose, the better they will be at creating distinct layers.
When layering soft drinks, it’s all about the sugar content of each drink, which is easy to find as it’s usually clearly displayed on the back of the bottle. Drinks with a high sugar content are going to be heavier than low-sugar drinks. Again, the bigger the difference, the better the layers will be.
Right, so you’ve chosen the drinks that you want to layer up. If you just pour them all in willy nilly, you’re going to end up with a big mess – even if you pour them in the right order. No, you need to pour very gently to make sure the drinks don’t just all mix together.
Here’s a great technique that I found worked really well.
Start by pouring your first layer (usually the heaviest liquid, unless you want the layers to bleed together a little). I started with orange juice. You don’t need to be careful here, just get it in the glass.
Next, balance a spoon face down inside the top of the glass, above the level of liquid (see the photo below for a clearer explanation, since I am finding it hard to word today). Gently pour the next liquid over the back of the spoon. Gently, I said! I used diet lemonade (low sugar –> sits on top of the sugary orange juice).
It’s hard to see the layers with these two drinks because they do bleed together a bit, but the layers become more obvious once you add the third layer.
The third layer I poured, the grenadine Teisseire syrup, was actually the densest liquid, meaning it sank to the bottom underneath the layers I’d already poured. I found that this gave the best effect with the colours I was using – you will need to experiment to find the best order to pour your layers.
Again, use the spoon, and pour very slowly and gently.
And there you have it! As you can see, the grenadine clings to the orange juice more than it clings to the lemonade, giving that orange colour in the middle.
I also tried an alcoholic version as well, using Chambord raspberry liqueur instead of the grenadine syrup. It gave a similarly beautiful effect, but with less distinct layers.
(note I used a bit less Chambord than I did Teisseire, as I only had a tiny bit left… I may have drunk the rest…)
Once you’ve got your cocktail, you can either drink it the classy way, sipping it slowly with your little finger stuck out, orrrr you can stick some umbrellas and straws in it and drink it the fun way, as cocktails are meant to be drunk.
Now that you know how to make a layered cocktail, here are a few other variations you could try:
4th July mocktail from 365ish Days Of Pinterest
Blackberry Moscow mules from Serena Bakes Simply From Scratch
Layered tropical smoothie from Sober Julie
Layered fruit gazpacho from Back To Her Roots
Cuban layered coffee from Sweet Paul
Strawberry peanut butter milkshake from Green Kitchen Stories
Super power punch from Yellow Bliss Road
The Vampire’s Eclipse from The Slow Roasted Italian
Or if you’d prefer something a bit more straightforward, you might like my peach and basil white sangria:
Note: this is not a sponsored post. I was not paid to write this post, but I was taken for a lovely lunch in Paris by the folk at Teisseire.
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posted by Becca @ Easy Cheesy Vegetarian on June 14, 2015
Layered cocktails do not create new textures or flavors but make a beautiful presentation, showcase all the ingredients and could add to the drinking or eating experience as different flavors or temperatures are experienced in turns. Layered drinks have been made for a long time but this technique is still being used today in creative ways by molecular mixologists and chefs to craft fabulous cocktails and dishes.
A layered drink, also called a pousse-café, is a cocktail in which various liqueurs are used to create an array of colored layers. They have been traditionally made by carefully pouring slowly one liqueur at a time over the back of a spoon but this process requires practice, patience and takes a long time. The Cocktailmaster device was designed to make layered cocktails easy and fast for the busy bar, restaurant or at home.
The Cocktailmaster has been used by molecular gastronomy chefs such as Ferran Adria and Cornelius Gallagher. With Cocktailmaster you can craft even a 7 Layer Hurricane with multiple juices and types of rum. Chef Ferran Adria has been using the Cocktailmaster to prepare incredible beverages at El Bulli such as the two-layer sangria. And the Cocktailmaster also works great to make layered soups! Chef Cornelius Gallagher has used the Cocktailmaster to make a foie gras soup layered on top of chilled mango juice. Get your Cocktailmaster from our store and create your next signature cocktail or dish.
The Cocktailmaster makes beautiful cocktail and hot beverage presentations like the B-52 shot, Tequila Sunrise, Fourth of July, Irish Coffee and Macchiato. Layered cocktails are also great to showcase all the ingredients and show the guests all the work that has gone into its preparation. In other beverages and dishes, the Cocktailmaster is used to enhance the drinking or eating experience by tasting one flavor at a time. The Princeton cocktail, for example, starts off all gin and citrus, but the port at the bottom of the glass gradually makes its way to the sip changing the flavor. The layering technique can also be used to layer liquids at different temperatures to create a distinct experience.
The Cocktailmaster and layered drinks are based on the principle of liquid densities: sweeter liquids are heavier; drinks with higher alcohol content are lighter. To create layered cocktails, each ingredient is carefully poured into a glass or carafe starting with the densest liquid first and progressing to the least dense. If you want to change the relative densities of the liquids you are using, you just need to add sugar to increase density and add water (or alcohol) to reduce it.
M. Armand Basch, the inventor of Cocktailmaster, is an owner of a restaurant named ‘’Aux 3 Fleurs’’ (The 3 Flowers) sine 1971 in Oberhoffen sur Moder in Alsace, France. The idea to invent the Cocktailmaster came to M. Basch on the night of November 10th 1988. He was serving during this night when he got a large order of Irish Coffees. The proper way to make this is to heat the whisky with sugar in the glass, to pour espresso coffee very delicately on top of the alcohol with the back of a spoon and finish with fresh whipped cream topping. If you are not careful you can easily get the different ingredients mixed up and miss the presentation.
Being in the restaurant business for that long, Armand knew he had to invent something to become efficient and simplify his work. He started by studying the laws of density between types of liquids, with and without alcohol but ultimately efficiency would come by getting rid of the spoon.
He drew a sketch of was rapidly became a prototype. Like most inventions, the Cocktailmaster went thought some trial and errors and with the right materials he got the final version and patented it.
Today, M. Basch still has fun showing off his knowledge of the liquid densities and surprising his customers with special cocktails.
How the Cocktailmaster Works
Wet the floater with water and then :
1) Start with the heaviest liquid which will always be the sweetest (the liquid with the most sugar content) and pour that into the glass.
Then add the Cocktailmaster to the glass and keep it in the glass until the layers are finished. You pour the layers into The Cocktailmaster and the floater will rise as each layer is added.
2) Add the next layer which must be a liquid that is not as heavy or dense as the first layer.
3) Keep adding liquids making sure each layer is lighter (less dense) than the one beneath it.
Remove the Cocktailmaster and your drink is ready to be served.
Note: You can make any layer heavier or lighter by adding sugar, alcohol or water to it.
The following table has the densities of popular beverages to help you create your own layered cocktail. The table is from Miss-Charming.com.
We get commissions for purchases made through links in this post.
Layered cocktails taste good, look amazing and impress anyone who sees you successfully pouring them. They’re typically associated with sweet liqueurs, but plenty of layered cocktail recipes use rum, whiskey, vodka and other hard liquors to cut the sweetness and add some kick.
Whether your style is “cin-cin” or “chug chug,” there’s a layered cocktail out there for you. Pouring these drinks is easier than you might think: you just need to know the specific gravity of each liquor or liqueur you’re working with, and pour them in order from heaviest to lightest.
And with certain ingredient combinations, you’ll need to use a spoon so you can pour the upper layers very slowly.
How to pour a layered cocktail
I picked a fairly tricky combination of liqueurs (Kahlua, then Patron Citronge, then Carolans Irish Cream) for this demonstration video. It took me quite a few takes to get it right because the Citronge didn’t behave as expected (more on that in a minute), but that’s part of mastering each layered cocktail.
The drink I’m making here is a B-52. Normally, the orange liqueur goes on top, but as I said above, the Patron Citronge surprised me. It was determined to mix with the Irish Cream. In fact, it wanted to mix with the Kahlua, too.
I had to pour it very slowly to float on top of the Kahlua without clouding, and then the Irish cream floated easily on top of the Citronge. (Citronge is delicious, by the way – a very clear orange note that’s not too sweet.)
It took several tries for me to figure this all out, so you always want to practice these drinks on your own before pouring to impress somebody. Change out one ingredient or even brand, and the layers may not work like you think.
Your mistake pours needn’t go to waste, though – first of all, they often still come out looking pretty cool. Check out the clouding in the middle clear layer – it’s not how the drink is supposed to look, but unless you’re dealing with a real snob, you could just claim that’s your amazing sense of style at work:
And if your mistake pours look all kinds of wrong, just toss ’em into a flask and put the flask in the fridge. Drink the blend yourself, use it as a single ingredient in another cocktail, put it in some coffee (or other beverage), or soak sponge cake in it for a great dessert (this last one is just as simple as it sounds).
All you really need for this is a spoon. But if your bottles are very full, cocktail pourers can help you pour them slow and steady.
Now for the step-by-step:
Step 1. Figure out the specific gravity of each of the ingredients in your drink. Recipes sometimes contain this information. You may need to research online or just experiment (as I had to with the Citronge). Sort out your ingredients in terms of heaviness, so you can pour them in from heaviest to lightest.
Step 2. Pour the heaviest liquor or liqueur into a shot glass or cordial glass (or whatever you prefer – the broader the glass is the less noticeable the layers will probably be). Try not to get any up on the sides – pour straight down into the center of the glass.
Step 3. Turn a spoon upside down. Place it inside the glass, with the tip of the spoon against the inside edge of the glass, above the first layer and not touching it. (Some online sources say it should be right at the top of the first layer, or even down in it a little – for me, having it above the others worked best, but it may depend on your style and/or the exact liqueurs you’re working with.)
Step 4. Pour the next heaviest liqueur as slowly as possible over the back of the spoon, moving the spoon up as the level of ingredients rises (keep it above the ingredients).
It’s easier to do this with a bottle that’s half full (or less) rather than one that’s nearly full, so you may need to pour some of the liquor or liqueur into another container.
Pour from the opposite side of where you’re holding the spoon (see picture). If the two ingredients mix up a little bit, give them a few seconds to settle, and they should separate nicely.
Step 5. Repeat the process with the third layer, continuing to raise the spoon as you pour. Bring it as close as you dare to the top (you can always wipe off any spillage on the outside of the glass).
As you get closer to the rim of the glass, you can move the spoon just a few millimeters away from the edge of the glass and continue to pour over it – that gives the liqueur plenty of room to land in the glass without landing too heavily. (Besides, the further along you get in that layer, the less danger there is of disturbing the one beneath it.)
Step 6. Your finished result is three (or more, for the daring) distinct layers in different colors. Of course, this means you need to pick ingredients that aren’t too close in color if they’re next to each other (unless that’s what you want).
This is an extremely artistic approach to cocktail pouring, and there’s no end to what you can come up with.
Last Updated: July 23, 2020 Filed Under: How To
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So fun and timely. Kids would absolutely love how this works. Thanks for sharing this week on BeColorful
this looks soo good even if its not forth of july
lol amanda! true! you can do it for any ocassion!
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All the basics of the bar.
More Cocktail 101
Pousse cafés are a class of cocktails that are largely forgotten these days. The term itself is obviously French, and it means push coffee, or coffee chaser—the idea seems to be that these drinks were introduced as a digestif, or an after-dinner, after-coffee drink to aid digestion.
The ingredients in historic pousse cafés are just what you normally see on after-dinner drinks menus: liqueurs such as crème de cassis, Chartreuse, or Grand Marnier; port; cognac; etc.
The problem with pousse cafés is that it’s just too easy to go overboard with them. Use too many ingredients, and you risk making a sugary mess of a drink that tastes like flat soda pop. But if you go easy and choose two or three well-selected ingredients, you have something that’s not just pretty to look at, but also a tasty and fitting end to a meal.
How to Build a Pousse Café
The biggest trick to making one of these is to understand how the layering effect happens. Blame physics. Every liquid—no matter whether it’s water, antifreeze, or 36-year-old Dalwhinnie—has a specific gravity, which is nothing more than a measure of the liquid’s density.
When you make a pousse café, you layer the drink by adding the heaviest liquid first, building to the lightest at the top. Generally speaking, grenadine or crème de anything are likely to be the heaviest ingredients you’d add to a pousse café, so it’s good to start there.
Pure spirits—gin, rum, vodka, brandy—are light in comparison to liqueurs, so they’re good to go on top, if you’re using them. (And if you want theatrics, you can top off a pousse café with overproof rum and light the damn thing, but be careful if you do.)
You can find charts online that show the specific gravities of various liquors.
What You’ll Do:
- Start with your heaviest ingredient, say, grenadine. Pour 1 ounce into the bottom of a glass and wait a moment for it to settle. (Pousse café glasses are traditional, but where the heck do you find them? I used a single-malt scotch tasting glass for the photo, but any narrow glass with straight sides will work.)
- Take a bar spoon and hold it in the glass, touching the side, with the back of the bowl facing up.
I doubt I’m alone in having fond memories of going out to family dinner on a Friday and excitedly ordering what was, at the time, the pinnacle of sophistication: the “Traffic Light” mocktail. Just like a real adult!
While the Cobb & Co train – or perhaps stagecoach – was waning during my youth, I remember ordering the three-tiered drink from Valentines and feeling like the bees knees.
I am reliably informed by my sources that the Cobb & Co version is iconic among members of the older generation (thanks Mum) and is favoured by the youth of today, too.
While I stopped associating alcohol with elegance after gaining first-hand knowledge of the effects at 15 – sorry, I meant to say the legal age of 18 – there’s still a refreshing thrill in imbibing the sweet colourful drink, and the nostalgia value is off the charts.
With Cobb & Co making a resurgence, we at Stuff predict the Traffic Light will be hot on its heels. Here’s how to make them. But first.
Cobb and Co chief operations officer Nathan Bonney say the origins of the beverage “are shrouded in myth and folklore”.
“We just know they’ve probably always been around.”
Traffic Lights have, according to Bonney, never fallen out of vogue.
“Absolutely, they’re very popular – we were going through our sales lists and it’s literally in the tens of thousands. People love them.”
While the Cobb & Co version has gone through some changes – “we’ve updated the construction of them so they’re now more slushy-based” – the taste remains the same.
HOW IT WORKS:
How do you manage to keep the colours separated from one another? The answer lies in basic science.
The drink is made of three parts: berry cordial, orange juice and green food colouring.
The cordial is denser than the orange juice, so the cordial ‘sinks’ to the bottom of the glass while the orange juice “floats” on top.
So that’s the “stop” and “stop if it’s safe” part of the Traffic Light trinity: the green is added by adding a sparing amount of drops to the top of the mixture, and stirring the top gently.
THE BEST METHOD:
The problem is that, because of cordial’s consistency, stirring the drink will mix all the components as the cordial loses it’s density to the orange juice (allegedly, this is because they are “miscible liquids”).
So, a bit of Kiwi ingenuity is in order.
While you can gently pour the orange juice over the cordial, preferably through a protective layer of ice, the risk of the drink going a jarring shade of brown is high.
Instead, the trick is to fill a glass with orange juice before adding the cordial. For the sake of this recipe, it’ll be raspberry, though any berry flavour will do: I’ve heard good things about elderflower.
Siphon the raspberry cordial down a straw, so it goes directly to the bottom of the glass, until it builds up a thick enough layer of red for the traffic light. Then, all you have to do is add the food colouring and stir with something slender and weightless, like a toothpick. Et voila!
To put the recipe to the test, after a couple of false starts myself, I put colleague Adrienne Walker-Regan to the task to give it a go. Watch the video above to see the results.
Layered drinks in red, white, and blue- perfect for 4th of July, Memorial Day, or any summer barbecue! Non-alcoholic and kid-friendly for your next party!
Is there something you know how to do but you are surprised to find out that others have not yet been enlightened? Or maybe a friend does something in front of you that totally blows your mind? For example, I just found out that some people use a fork do skewer an Oreo and dip it in milk. What? I can now dunk and read with ease. Others continually grow green onions on their windowsill (completely awesome). Layered drink how-to is just one of the pieces of useless knowledge that fills my head.
The secret to layered drinks is in the sugar content. This works well for red, white, and blue but you can really do this with any color combination. The other secret to success with layered drinks is plenty of ice. After you add your bottom layer fill the glass to the top with ice and pour the second layer slowly and directly on top of an ice cube.
Some people have had difficulty finding the White Sobe Pina Colada. Here is a version I made using Gatorade. Or if you have a bit more time then try these Frozen Triple Berry Smoothies.
These would be a really fun and easy addition to any picnic you are attending or hosting for the Fourth of July holiday this weekend. I had a few friends ask if they could add alcohol and I don’t see why not as long as you note the sugar content in your layers. Since I have the kidlets running around we kept these alcohol-free.
Who is ready for Summer and 4th of July!? I am!
Last year we made the cutest red, white, and blue drinks – both for adults and kids. Today I thought I would show you how to make this kid friendly Red, white, and blue drink. It is so easy!
You just need three ingredients:
- 1 cup Cranapple Juice
- 1 cup Sobe Elixir Pina Colada – You can buy it at almost any store or on Amazon
- 1 cup Blue G2 Gatorade
How to make Red, White, and Blue Drink – perfectly layered
- Make sure all ingredients are well chilled.
- Fill glass 1/4 of way with ice.
- Fill with cranapple juice just to 1/3 way up.
- Place in freezer for 30 minutes or until ice layer has formed on red layer. It won’t take as long if the glasses are smaller.
- Fill to top with ice.
- Gently fill with pinacolada by pouring over the back of a spoon to 2/3 way up.
- Place in freezer for 20 minutes or until ice layer has formed on white layer.
- Gently fill with G2 by pouring over the back of a spoon rest of way up.
Your end result is this beautiful layered drink. The kids love this special treat for 4th of July. You will surely impress your guests with this layered drink. Now if you are making these for a crowd, I highly suggest you use a cookie sheet so you can easily transfer several glasses to and from the freezer.
I know this might seem like a lot of work, but it really isn’t. With some time, you can have a fun and festive drink for the whole family.
With layers of green, white, and red, this Watermelon Layer Drink is such a fun summertime drink! Would be great for a watermelon themed party or BBQ.
Can you believe it’s August?! No! I’m totally in denial about the fact that we are on the downhill slope of summer. Don’t get me wrong, I love me a good change in seasons. But when you live in Wyoming and it is wintertime 8 months out of the year, summertime is something that you hold onto for dear life! Which is why I’m posting this cute Watermelon Layer Drink recipe today. These layered drinks are pretty much the coolest thing ever to me. Wondering how they work? Here’s how:
This drink is made up of three different kinds of liquids and when making these, it is all dependent on the sugar content of those liquids. The one with the most sugar will go on the bottom, the second most sugared liquid goes next, and the one with the least amount of sugar will go on top. In this case, the Green Apple Gatorade was the only drink I could find with a high enough sugar content to go on the bottom, with a whopping 22 grams of sugar. Now, I’m trying to cut back on my sugar intake, so I’m definitely not complaining, but do you know how hard it is to find a white drink that has less that 22 grams of sugar?! Answer: very.
Don’t worry though. I did it. Sobe Pacific Coconut Lifewater has 20 grams of sugar, which is technically less than the Gatorade and it technically floats on top, but it’s not as defined as it is in our Candy Corn Layered Drink. If you want it as defined as those, I suggest changing up the layers and doing the green on the bottom, a red drink with between 8-15 grams of sugar
The best at-home cocktail kits delivered straight to your door, perfect for dinner parties and nights in.
There’s something really cool about having your own at-home bar. We admit we’ve fallen for the allure of beautiful glassware and stylish drinks trolleys before, often trying to cobble together a scene that we’d be proud to serve our friends martinis from.
But while plonking down a bottle of prosecco in front of your guests is more than acceptable, if you want to take your dinner party or ‘big night in’ to the next level, cocktail kits are not only delicious but a fun novelty, too.
At home cocktail kits – whether they’re completely ready-made or include an element of playing bartender yourself – are definitely having a moment. The branding is chic, the ideas are innovative and the brilliant flavours challenge that underground watering hole you’ve been dying to visit.
Plus, with another lockdown potentially on the way and curfews put in place for the pubs and bars, this is the perfect time to try them out. Find out more about our favourite cocktail kits below.
Kocktail offers monthly boxes of fresh bottled cocktails which are as good as you’ll taste in a bar. This is because while many pre-made cocktails are full of nasty chemicals so they can sit on a shelf for months, Kocktail only delivers pre-made cocktails which have been made that week. Their ingredients are fresh and the result is lively, punchy and sweet-tasting drinks that are genuinely lip-smackingly good.
The customer experience has also been well thought out. For example, each drink comes in a cute, little bottle with fun, bright packaging which feels like a treat. To explain its origin and how to serve it, each bottle also has an accompanying instructions card and garnish which is packed away in an air-tight pouch.
Each box includes four cocktails which rotate monthly based on your preferences. You can also sign up for three or six-monthly bundles for a slightly cheaper price.
NIO is different because instead of sending lots of bits and bobs, chunky bottles or wasteful materials, its smart and sustainable in the way it packs its drinks. You see, each cocktail its poured into a paper envelope-like package, meaning it’s packaged flat. Innovative, right?
These envelopes can therefore be stacked into a letter box-friendly parcel which makes delivering them easy, too. Each box includes three, six or nine ready to pour cocktails. All you need to do is open the corner and serve with ice. The packaging is minimalistic and neutral, with a clean-cut feel.
NIO’s cocktails are often strong and spirit-based, with drinks like martinis, gimlets and whisky sours on the menu. But you can build your own box to ensure you only get what you like.
The Cocktail Man
The range of kits is incredible, with lots of cult recipes and exciting blends you might not have heard of. We particularly like the look of the ‘Luxe Chocolate Espresso Martini Cocktail Experience’ pictured above, but we wouldn’t say no to a Raspberry Rose Gin Fizz, Rhubarb and Ginger Negroni or Luxe Blueberry and Lavender Sour, either.
Boxes have a luxurious look and feel, finished in a royal blue and gold art-deco design and come with instructions on how to make your cocktail at home. The only warning we will give you, though, is that not absolutely everything is included. For example, the expresso martini kit includes Absolut Vanilla Vodka, Coffee and Chocolate Sliqueur and dark chocolate to garnish but you’ll need your own shaker and expresso.
You can either order a cocktail you like from browsing through the boxes on the website or sign up for a subscription and get a surprise. Each box has enough ingredients to make four cocktails.
The bottom is going to be purple jelly, but can anyone give me ideas for the red, orange, yellow, green, blue and indigo layers? They also kind of need to go in that order too.
By the way I don’t mind using food colorings if I have to.
Follow in this order from bottom to top.
Your purple jelly will work very well for the base.
Orange – Peach Schnapps with orange food colouring
Yellow – Galliano (natural colour is yellow luckily for you)
Green – Peppermint Schnapps with green colouring
Blue – Malibu Rum with blue colouring
Indigo – Vodka with what ever coulouring will give you indigo.
So again, slowly pour the alcohol over the back of a spoon starting from the top of the list working down. These drinks were selected from a list I have made of what alcohol has what density. There are many many more but that’s what being a good bartender calls for. The taste I don’t really know. I bet it would taste pretty good.
If you are not sure about your skills at pouring layered shots as it does take work, make them a few hours before hand and chill them individually in the fridge. The specific gravity will take care of itself and the layering effect will occur.
The flavoring of the two schnapp’s, the rum and especially the galliano will easily hide the taste of food colouring.
As a bartender, I’ve never heard of anyone or any recipe using grape jelly and don’t think it would do well with alcohol, nor taste good (I suppose you could still try). That said, if you want to layer drinks, the trick is to either use the back of a spoon, pour down the side of the glass or use the cherry technique (pour over the cherry to soften the collision). You could use raspberry liquor (Chambord, for instance) for the purple, melon liquor for the green (Midori), Blue Curacao (used especially for coloring drinks), orange juice (orange), grapefruit or pineapple juice for the yellow. I find that mixing different consistencies, like orange juice, grenadine and tequila (tequila sunrise) results in better layers. The statement above about density is correct-you want the more dense liquid to sit on the bottom and work your way up to the lightest.You don’t want to use the same as it will mix and look muddled-so keep this in mind should you use food coloring instead. You also might want to try making individual jello shots (with vodka) and layer them after they have set-this way, you could have your desired color combinations as well, would not have to spend a small fortune trying to stock different mixers and you would not have to master the skill of layering.
Ooh, this sounds fun. Cherry juice (like from the jar of marachino cherries) or granandine is red and heavy enough to sit near the bottom.Then oarange juice. You could put frozen bananas in a blender with a little milk for yellow, and that will help keep the layers seperate so far. Midori is green and the melon flavor should taste allright with the fruit flavors so far, but I think we should stop there and make blue sprite and indigo ice cubes or maybe indigo whipped cream, what do you think? Let me know how it turns out! Have fun.
this is easier to do with frozen drinks. By freezing the purple layer, then the red, orange and so on in different steps. Unfortunaltly, it’s winter, people don’t really want cold drinks, and it’s time consuming.
Bartenders usually use liquids with different viscosities, and such (much like oil and vinegar).
The best bet for the actual color would probably be using food coloring. If you are making a fruity drink, indigo can be produced by blending blueberries, red from cherries and strawberries. ect.
There are few things more disappointing in the height of summer than pulling a lukewarm beer or spoiled food out of your cooler. Truly keeping food and beverages cold in very hot weather may seem like an impossible task, but it can be done if you pack your cooler strategically. Here’s how to do it.
Pre-chill your cooler
You wouldn’t expect a room-temperature freezer to keep things cold. A cooler pulled right from your hot attic, basement or garage won’t be that effective either. Fill it the night before (or at least a few hours ahead of time) with a full bag of ice to cool it down.
For more on packing a cooler, check out the video below:
Use block ice
Block ice melts more slowly than cubes, and can help keep things cooler for longer. It may be hard to find at your local grocery store or gas station, but you can make your own if you plan ahead. Simply freeze water in a baking pan or cooler tray.
Wrap your block ice in an extra-large Ziploc or a trash bag before packing it—this can at least slow the water leakage around your food as the ice melts. You may also want to place a piece of cardboard over your ice blocks for extra insulation before placing food on or around them.
Freeze (or at least chill) everything first
Get a head start on cooling by freezing everything that can be frozen and chilling the rest. This works especially well for items you’re not planning to use for a few days. Frozen food can double as ice packs, and will slowly thaw in your cooler so it’s ready when you need it. Ditto for kids’ juice boxes, water bottles and noncarbonated beverages.
For other types of drinks, make sure they’re chilled before you pack them into the cooler if you want to drink them cold.
Separate food and beverages
If you have two coolers, keep food in one and drinks in the other. Neither will be packed too tightly, which means you can keep more ice in each and layer more easily (more on that in a second). Plus, you’re likely to open and close your drink cooler more frequently, and if food is packed separately, it’ll be protected from exposure to warm air for longer.
Stacking items in your cooler at random and dumping ice on top is an inefficient cooling method, and also makes it difficult to find what you’re looking for. You can help mitigate this by planning ahead. Put what you’ll need last on the bottom and alternate foods (or food and drinks if you’re working with a single cooler) with layers of ice.
Michael van Vliet of camp meal blog Fresh Off the Grid shared a helpful layering strategy with Mel Magazine :
- Layer the bottom of your cooler with block ice.
- Put the food you’ll need last in first. If you have drinks (in the same or separate cooler), pack cans tightly and horizontally with the labels facing up.
- Put in a 1.5-2.5 inch layer of crushed or cubed ice.
This keeps you from digging around to find what you need since you’ll work your way from the top layer of food down. Van Vliet also recommends mixing drink types in each layer so people don’t have to search the bottom of the cooler.
Keep the cooler closed
This one is crucial to keeping everything cold. The more air gets into your cooler, the faster the ice will melt, and the sooner your food and drinks will start to warm up. Try to minimize the number of times you open the cooler: get out everything you need to prep dinner at once, for example, and then quickly close it back up.
Obviously, you’ll also want to store the cooler in the coolest, shadiest spot possible. Keep it in the backseat rather than the trunk while you’re driving, and move it around camp as needed to avoid the sun.
Emily is a freelance writer based in Salt Lake City, UT.
Special times call for sharing foods that become symbols of love and thoughtfulness. These warm spring days — which stir the world around us back to full color — lift our spirits and give us ample cause to celebrate. The end of the school year is rapidly approaching (remember the giddy feeling?) and it’s time for Mother’s Day tributes, graduation parties, maybe even a birthday. What better way to commemorate any event during this season of renewal than with a traditional made-from-scratch layer cake? Whether it’s for a first birthday or a 90th, a tall, elegant cake filled and frosted with flavors and textures that are spicy, sweet, silky, and smooth becomes the centerpiece of the party.
Pictured:One tasty forkful is all you’ll need to recognize the distinctive crunchy-chewy filling — pecans and coconut cooked to a sublime finish — of our German Chocolate Cake.
The icing on the cake might come in the form of a coating of buttercream or Italian meringue, a simple contrasting filling between layers, or a combination of both. Tart meets sweet in our dreamy lemon-filled Coconut Cloud Cake.
The moist and spicy layers of our Stacked Applesauce Cake need nothing more than a cool complement of cinnamon-flavored whipped cream to sandwich them together.
For an alternative that’s less sweet and a time-saver, too, omit the icing and serve cake warmed with a pat of butter. Or top with powdered sugar or ready-made fudge sauce.
Vanilla Icing coats Red Velvet Cake, a four-layer temptation.
Filled with cassis-spiked blackberry jam and coated with lemon buttercream, our Lemon-Blackberry Cake will be a treat you’ll want to share with the whole family: There will be enough slices to go around.
Maple syrup isn’t just for pancakes. Designed for those who simply can’t get enough of the ever-popular flavoring, our Maple Walnut Cake’s layers and frosting are both generously doused with this all-American syrup.
Last week I did an article on how to capture steam in food photography right in camera. You can’t always have hot boiling water in every shoot or have really hot food (or frankly, sometimes it is just easier to do in post), yet there are times when you need to have steam. This is when you’ll add the steam in post production. Here is a step by step tutorial on how to add steam in photoshop.
Below, you will find two photoshop techniques for adding steam in photoshop.
For the setup of the shot I used a simple technique (you may recall this from one of my portraits). I only used an LED lamp and the modeling light of my studio strobe for the lighting.
For this setup, I had the studio strobe set behind and left to the subject and had the modeling light turned on. The LED light was set back and right to the subject. I also used a DIY silver reflector to get some light on the cup, and open up the shadows.
For the second setup, I used the silver reflector to bounce a bit of the LED light, and used the modeling light of my studio strobe back left of the subject.
Editing (method 1 / first setup photo)
This is a more manual approach on making a steam from scratch, I will discuss the more common smoke brushes on part 2.
Open your chosen picture in Photoshop and create a New Layer.
Select the Brush tool (around 40-60% opacity) and create the shape of the smoke. Play around with different opacity and brush sizes.
Select Filter > Other > Maximum
The Radius will depend on the brush strokes that you made. I was using 45-80 Pixels radius.
(Optional) I wanted to add a more realistic wave to the steam. Select Filter > Distort > Zigzag. Amount 4 | Ridges 3 |Style: Around Center
Select the ‘smoke’ layer and use the Warp tool to shape your steam.
Select Filter > Surface Blur. Again play around with the amount of Radius and Threshold to get a realistic effect.
Hold CTRL (Windows) or Command (Mac) and click on your layer, then press Ctrl (windows) or Command (Mac) + J to duplicate your layer.
On the duplicated layer Hold CTRL (Windows) or Command (Mac) and click on your layer to select your layer and go to Filter > Render > Clouds
Make the clouds layer on OVERLAY and play around with the opacity.
Adjust the opacity on both layers. (Skip to the End for Final Result)
Editing (method 2 / second setup photo)
This is another technique in which we will use Smoke brushes. You can get free smoke brushes just by looking in google.
Start by making a new layer.
Select your smoke brush and set the opacity around 70-80%. Move the angle of the brush to get the right direction of the steam that you want.
Add another layer of smoke with a different brush (and opacity) if needed. I added two more smoke brushes and different opacities.
Hold CTRL (Windows) or Command (Mac) and click on the smoke layer, then Press Ctrl (windows) or Command (Mac) + J to duplicate your layer.
On the duplicated layer Hold CTRL (Windows) or Command (Mac) and click on your layer to select your layer and go to Filter > Render > Clouds.
Make the clouds layer on OVERLAY and play around with the opacity.
(Optional) For the first layers you can add a surface blur layer again.
Plavaneeta Borah , NDTV | Updated: February 24, 2016 15:15 IST
Lasagne – the Italian baked dish is a favourite pick among the many varieties of pasta. Layered with ragù or vegetables, béchamel sauce and cheese, it is decadent and immensely satisfying. Much like our biryani, the trick lies in assembling all the ingredients in neat layers before putting it into the oven for baking. This is when all the flavours blend together to create a lip-smacking dish.
As much as we identify lasagne as Italian, history reveals that it was a traditional dish of the Greeks. Of course, it was not as heavily laden with richness as what we know of lasagne today. It was mostly made with leftovers using flat dough sheets (which could possibly be the oldest form of pasta), and cooked in a dish known as ‘lasanon’. Hence the name or so some theories claim.
The evolution of lasagne is incredible, from the Greeks to the Romans, Italians, Americans and even Indians, where we have managed to give it a spicy spin with our huge repertoire of masalas. Come to think of it, lasagne is a versatile dish, and there’s no limit to the number of variations you can bring into it.
The Layered Pasta Dish
Making lasagne is considered to be an art, where each layer reveals a bed of spiced filling, and the sauces make it look irresistible. Traditionally, it is made using ragù (which is a meat-based sauce), béchamel (popularly known as white sauce) and parmesan. Other versions of the recipe often substitute parmesan with ricotta, mozzarella or cheddar. Some restaurants even throw in a mix of cheese to make three-cheese lasagne and the like.
Coming to the meat, while mostly minced beef or lamb is used, you can tweak the recipe to include chicken, pork and or just go vegetarian. Saute the meat and veggies in a mix of spices and herbs, and that will help in building the flavour profile of the final dish. If you love to sprinkle red chilli powder in all your dishes, you can generously do so in this recipe to turn up the heat. Or even add a teaspoon of pickle for a desi touch.
The pasta sheets can be brought from the stores, but if you are up for some elaborate cooking, then there’s nothing like making the sheets at home. Yes, it requires a little effort, but nothing extensive or unachievable.
3 Recipes to Try at Home
Here are three delicious lasagne recipes for you to try at home –
Sheets of lasagne layered alternatively with thick lamb and tomato sauce (meat sauce) and a creamy bechamel sauce. Sprinkled with cheese on top and baked till golden. This lasagne recipe makes for a heavy and hearty meal. For the recipe, click here.
2. Chicken Lasagne
Recipe by Chef Tomasso Maddalena Travertino, The Oberoi
White wine infused chicken dumplings, lasagna roundels and bechamel sauce cooked together and served with poultry. For the recipe, click here.
Comments Brimming with many flavours, this lasagne recipe is absolutely irresistible. Sheets of lasagne layered with tomato ketchup, white sauce and vegetables, drizzled with cheese on top and baked till golden.
For the recipe, click here.
Reason number one that summer is the best: you get to eat food, drink drinks and generally revel outside with your friends and loved ones. Reason number one that summer is the worst: your drink gets warm really fast.
We are maybe being just a tiny bit hyperbolic here, but when it comes to ways to keep drinks cold at a party, we can’t help but over-achieve. We love drinks, we love parties, we love a little home-entertaining surprise for our guests. You might think we’re nerds, until we press a perfectly cold drink in your hand at a backyard BBQ. Then you’ll understand the genius.
Here are some ways normal people keep their drinks cold:
Here are some ways you keep drinks cold if you are fancy as hell:
1. Copper Party Tub
This party tub is made of copper. Which means it stays super cold and is insanely expensive. ($199.95 at Williams-Sonoma. I know.)
2. Make The Ice Come To Your Liquor Bottle
Pro Tip: Toss a few slices of citrus in the carton before you freeze it to make it look EXTRA FANCY.
3. On-Ice Beer Dispenser
The ice inside is kept separate from the liquid you pour into the pitcher. Cold beer, zero dilution.
4. The Chillsner
Sort of the same idea as above, but The Chillsner is for your own, individual beer.
5. Frozen Water Ballons
Super festive, plus then you get to throw water balloons at people after they thaw. Get instructions and more party hacks from A Subtle Revelry.
6. Punch Bowl Ice Ring
Get the Fish House Punch recipe from Camille Styles.
7. Rose Petal Ice Cubes
Get the Rose Petal Ice Cubes instructions from Sweet Paul.
8. Layered Ice Cubes
THESE ARE SO FANCY. Get the Layered Ice Cubes instructions from The View From Great Island.
9. Make The Cooler Come To Your Picnic Table
100% brilliant genius, via Reddit.
10. When All Else Fails, Stick A Popsicle In Your Prosecco
Get the Popsicles & Prosecco recipe from Martie Knows Parties.
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If there’s one liqueur that’s least likely to find its way into the craft cocktail world, it’s Midori. Neon-green, super-sweet, and only vaguely tasting like what it’s supposed to—melon—it’s not a likely candidate for any high-end cocktail spot’s back bar.
But we love the challenge of making great cocktails from slightly suspect ingredients (Exhibit A, exhibit B).
Two ground rules for working with Midori:
1. It’s so sweet that you’ll need to balance accordingly.
2. Midori’s not contributing much melon flavor on its own, so you’ll likely need to amp it up with actual honeydew juice.
Here’s a quick blender version of honeydew juice: Cut open one melon, scoop out and discard the seeds, cut the flesh into medium-sized chunks and toss them into a blender. Blend until smooth (the melon should contain enough moisture that it’ll liquify on its own, without water), then strain through a fine-mesh strainer.
Easy: Honeydew Collins
Midori lends itself well to refreshing drinks, like this summer cooler with fresh honeydew juice and a good pour of white rum to stiffen it up.
Instructions: In a cocktail shaker with ice, combine 1 1/2 ounces white rum, 3/4 ounce Midori, 3/4 ounce fresh honeydew juice, and a 1/4 ounce of lime juice. Shake that all up and strain into a tall glass with fresh ice. Add 1/2 an ounce of club soda. Garnish with an orange slice and a melon ball.
Intermediate: Midori & Rye
Take the fruity sweetness of Midori, balance it with the spice and weight of 100-proof rye, and you’ve got a solid cocktail. Lemon juice brightens the whole thing up.
Instructions: In a cocktail shaker with ice, combine 2 ounces high-proof rye (we’re using Knob Creek), an ounce of fresh lemon juice, 3/4 ounce Midori, and 1/2 an ounce of simple syrup. Shake that all up and strain into a rocks glass with fresh ice. Garnish with a honeydew spear.
Advanced: Melon Ball
This much-maligned cocktail gets a lot better with the addition of fresh honeydew juice, a little lemon and some pineapple juice to kick up the acidity. These would be hard to turn down at a brunch party.
Instructions: In a cocktail shaker with ice, combine 3/4 ounce vodka, 3/4 ounce Midori, 3/4 ounce fresh honeydew juice, 1/2 an ounce of pineapple juice, and 1/4 ounce of lemon juice. Shake that all up and strain into a coupe. Garnish with a cherry and a melon ball.
Aperol Spritz fever took hold this summer – but there’s more to a spritz than the bright orange beverage, as these recipes will teach you.
Two years ago, every bar – whether local, rooftop or beachside in Croatia – boasted a sea of Day-Glo orange drinks, dancing with bubbles. Just as Malibu and pineapple stole our 15-year-old hearts, the Aperol spritz, that highly quaffable combination of Aperol, prosecco, soda water and ice, claimed summer ’17 as its own. And this particularly hot summer, as the pavements sizzle and we itch to leave our offices for something refreshing to take the edge off, the surprise popularity of Aperol has caused an entirely new genre of cocktail to dominate menus: the spritz.
Puritans would argue that a spritz must contain an aperitivo (such as Campari or Aperol), sparkling wine or prosecco and a citrus or olive garnish to qualify. But those who simply love to drink are messing with the boundaries.
“Spritz began as a spirit or liqueur mixed with something sparkling – traditionally prosecco, champagne or soda water – but that template is being adapted all the time,” says Matt Whiley, European Bartender of the Year and author of The Modern Cocktail. “Today carbonation can come through kombucha, cider or zero-sugar flavoured waters. It’s giving us something really exciting to play around with.”
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Spritz season isn’t over yet: here’s where to drink the cocktail of summer 2019
From Polpo’s Cynar gin fizz (Cynar is an aperitivo made with artichokes) to Milk & Honey’s hobbes fizz (that’s vodka, lemon, orange blossom, egg white and soda), spritzes are on every discerning cocktail menu from London to Lisbon and have come a long way from the white wine spritz of our student years. In fact, the spritz can be traced back to Habsburg-occupied northern Italy in the 19th century, when Austrian soldiers added a spritz of water to local wines to make them more palatable.
Today, the spritz is so popular that entire menus are devoted to them, like at the Fentimans Secret Spritz Garden in central London, which runs from 8–30 August (secretspritzgarden.com). It’s even found its way into a can: Ramona does a Ruby Grapefruit Wine Spritz (£4.95, harveynichols.com) and Marks & Spencer offers cherry juice and rosé, peach juice and white wine and aperitivo versions.
The trend is fuelled not only by the spritz’s extremely drinkable nature, but by our changing attitudes towards alcohol, as we seek something that doesn’t leave us wincing. “People want to drink lower ABV cocktails and the spritz is naturally lower in alcohol,” says Whiley. No wonder it’s the UK’s fastest-growing cocktail, with a quarter of drinkers choosing it this summer.
With that in mind, here is the Stylist guide on how to make spritzes and where to drink them.
The spritz equation
As long as your spritz contains a spirit or liqueur, some bubbles and a garnish, then it qualifies for the name – so dare to be adventurous. This is the rule of thumb: combine 55ml of spirit plus 85ml of sparkling wine (or similar, see options below) in an ice-filled glass, then top with a splash of soda (again – options!) and flourish with a complementary garnish.
Desert rain spritz
The spirit: Mezcal is the slightly smokier sister of tequila and it’s rapidly gaining popularity. Bruxo X mezcal (£35, masterofmalt.com) is a great option, with notes of citrus, peanuts and honey.
The bubbles: Sekforde has created botanical mixers for specific liqueurs with spritzes in mind (£1.95 each, harveynichols.com). The tequila and mezcal mixer is a blend of prickly pear, fig and cardamom.
The garnish: Add three extra-thin slices of fresh pear and lots of ice.
Everything you need to know to ensure your beer and steaks stay cold
Coolers are only as good as the users who pack them. If you don’t organize right, you’ll squander all that fancy insulation you paid through the teeth to get.
For tips on how to maximize those cooling powers, I turned to several guide friends who’ve taken their coolers on weeklong rafting, climbing, and camping trips around the world. Here are their tips.
Chill the Cooler Before Packing
A cold cooler keeps ice longer. If you somehow have access to a commercial freezer, let the cooler spend the night inside. For everyone else, keep it out on your porch overnight, or stick it in the coolest part of your house the night before your trip.
Freeze Your Food and Drinks
If you’re planning to have steak and chicken on the third night, pack them frozen, and let them thaw over time. They’ll contribute to the overall cool and be ready just in time. The same goes for your water and other noncarbonated drinks. Start with frozen bottles in the cooler, and pull them out to thaw once you arrive at camp. “[Freezing bottles] is also a good way to save money,” says Lars Alvarez-Roos, a guide who owns Bio Expeditions.
Use Ice Blocks Instead of Ice Cubes
Ice blocks, which you can make at home by freezing water in Tupperware, are more work than regular cubes—you’ll need to bring a pick or hammer to knock pieces off—but their additional mass means they don’t melt nearly as fast. “It’s easier to chip off ice for your cocktails than watch cubes melt in front of your face,” says Grand Canyon guide and outdoor educator Saylor Flett.
Drain Water on Long Trips But Not on Short Ones
The guides I spoke with don’t drain the cooler water on short trips because it keeps items like beer extra cold. But the water also makes the remaining ice melt faster, so if you’re trying to preserve your blocks for the next seven days, you’ll need to drain your cooler a couple times each day.
Pack in Layers
Pack your ice blocks at the bottom of the cooler, and then cover the ice with a thin, solid layer like the side of a milk crate or a sheet of cardboard. This barrier keeps food from slipping between the ice and getting soggy.
Don’t Trust Food Packaging
It’s happened to most of us: you resealed the tortilla bag before putting it back in the cooler, only to find a bunch of soggy mash when you went in for breakfast. I always take my food out of its original packaging and put it in Ziploc bags or Tupperware before a trip to prevent this very mishap. This also cuts down on trash once you’re at camp. Pro tip: wrap your greens in wet paper towels before sticking them in bags. It will help them stay crisp longer.
Add an Extra Layer of Insulation
Even if you own a Yeti cooler, it doesn’t hurt to put more insulation over the top of your grub to fight off the beating sun. Some people cut old sleeping pads into cooler-size rectangles. Reflectix works, too.
Keep It Latched and Closed
If your cooler is fully sealed when not in use, less cold air will leak out. Go into the cooler for what you need, then shut it immediately so you’re not unnecessarily venting cool, beneficial air.
Keep Your Food Organized and Separated
If each food type has its own section—meat, vegetables, condiments, etc.— and you know where everything is, you’ll be able to rifle through everything much more quickly.
Bring a Separate Beer Cooler
Beer takes up a lot of space in a cooler, so give it some room to stretch out. Plus, campers reach into a cooler for beer more often than food, which can kill valuable ice for your chicken. Warm beer is better than salmonella.
Clean and Air-Dry Your Cooler After the Trip
It’s easy to throw your cooler in a dark corner and head inside for a shower after you get home. Resist. Hit that thing with soap and warm water, and maybe even some bleach. You don’t want bacteria festering inside. Once the cooler is clean, let it sit out to fully dry. Even a little water left inside can be the perfect breeding ground for all kinds of funk.
Store It Inside
Your cooler might be designed to withstand a falling tree, but it’s not designed to live in the sun, which can break down the plastic. Keep it in the garage and the thing will last forever.
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