Hello, I’m Michael. - The Michael Pour

Mixology School: Guide to Martinis & Manhattans

July

2024

MARTINIS

The first question you should ask is – Would you like it “Straight Up” or “On the Rocks”?

Next question – Do you prefer Gin or Vodka? Based on response, offer a ‘call’ brand (Beefeater gin or Absolut vodka) and ‘premium’ brand (Tanqueray No. Ten gin or Grey Goose vodka).

If requested straight-up, all martinis go into a chilled cocktail glass or coupe glass and are stirred, not shaken, unless requested shaken. Essentially due to increased dilution leading to subdued spirit, ice chips, presentation – lack clarity, and classic way of serving. You can achieve same amount of chill by stirring a little longer than shaking. Suggest a side of used rocks from mixing for hydration and extra chill. If requested ‘on the rocks’, build ingredients in an ice-filled rocks glass.

*Ratio of ingredients are the same for straight-up or on the rocks*. If Ingredients don’t all fit in the rocks glass, pour less vermouth/more spirit. All martinis should = 3 oz total volume and should never reach the rim of glass. Of course, after stirring or shaking, it will be a little over 3 oz, but shouldn’t be overfilled. If you have a larger martini glass, inform the guest so they don’t think you are underpouring them.

Grab my book to read a lengthy discussion on “The Martini”

Standard Martini recipe

2 ½ oz Gin or Vodka (Bombay or Belvedere)

½ oz Dry Vermouth

Garnish with olives on a pick or skewer (lemon twist/lemon peel upon request)

Chilled cocktail glass or coupe or larger rocks glass

Prep for straight-up martinis –

Chill cocktail glass or coupe with ice and soda water and set aside if glass isn’t chilled. If already chilled, leave in the fridge until ready to pour.
Grab a mixing glass, not silver tin, and add one scoop of ice. The reason for just 1 scoop is because of the surface area of liquid to ice (chilling ease) and the fact that you are stirring. Same concept as using a large ice cube for a spirit on the rocks. Add vermouth and spirit and stir gently with a long bar spoon for 20 seconds clockwise and counterclockwise.
Grab cocktail glass. Using a julep strainer (curved strainer with holes), strain contents into cocktail glass. Garnish olives or lemon twist and serve immediately. If lemon twist or peel, rub the rim with skin from 12 o’clock to 6 o’clock. Twist over drink to release the oils and drop in.
To make lemon twist, use a channel knife around the width of lemon and curl around finger to create a twist. To make lemon peel, use a vegetable peeler and cut off a three-inch skin.
Always place a cocktail napkin in front of the guest. Some guests request a side of the used rocks from the mixing glass. Add to a rocks glass and serve.
If requested ‘shaken’, add full ice to the mixing glass, and shake with silver tin for 10-15 seconds. Using a hawthorne strainer (springs), strain contents from mixing glass into cocktail glass, garnish, and serve immediately.

Prep for martinis ‘on the rocks’ –

Build ingredients in an ice-filled rocks glass, stir gently with bar spoon for 10 seconds, add garnish and straw, and serve.

Dry Martini

2 ¾ oz Gin or Vodka (Tanqueray or Ketel One)

¼ oz Dry Vermouth

same garnishes and glassware

Extra Dry Martini

same as Dry Martini with just a splash of dry vermouth

Bone Dry Martini

no vermouth/all spirit. Guests will say “no vermouth”

Wet Martini

2 oz Gin or Vodka

1 oz Dry Vermouth

same garnishes and glassware

Gimlet

Standard Martini with fresh lime juice instead of dry vermouth. Same ratio as standard martini. Garnish lime slice.

Gibson

Standard Martini with cocktail onions as garnish. Same ratio as standard martini.

Dirty Martini

2 oz Gin or Vodka (usually vodka)

½ oz Dry Vermouth

½ oz olive brine (store bought, not strained from olive jar)

Garnish with olives on a pick or skewer (no lemon twist)

* For extra dirty/very dirty, eliminate dry vermouth and add another ½ oz of olive brine

In & Out Martini

Add ½ oz dry vermouth to the chilled cocktail glass and swirl around to flavor the glass and dump. Or add ½ oz dry vermouth to mixing glass with ice and stir to flavor the ice, then strain out. Make martini as you would with Bone Dry Martini (3 oz spirit).

MANHATTANS

The first question you should ask is – Would you like it “Straight Up” or “On the Rocks”?

Next question – What kind of whiskey would you like? Bourbon, Rye, Blended, Scotch, Irish…..Based on response, offer a ‘call’ brand (Bulleit or Crown Royal) and ‘premium’ brand (Angel’s Envy or Jefferson’s ). If no preference, use Bourbon

If requested straight-up, all Manhattans go into a chilled cocktail glass or coupe glass and are stirred, not shaken, unless requested shaken. Will explain the reasons separately. If requested ‘on the rocks’, build ingredients in an ice-filled rocks glass.

*Ratio of ingredients are the same for straight-up or on the rocks*. If Ingredients don’t all fit in the rocks glass, pour less vermouth/more spirit. All Manhattans should = 3 oz and should never reach the rim of glass. Of course, after stirring or shaking, it will be a little over 3 oz, but shouldn’t be overfilled. If you have a larger cocktail glass, inform the guest so they don’t think you are underpouring them.

Standard Manhattan recipe

2 ½ oz Whiskey (Knob Creek Bourbon or Michter’s Rye)

½ oz Sweet Vermouth

2-3 dashes of Angostura bitters or orange bitters (orange is my preference)

Garnish with luxardo cherry on a pick or skewer (lemon twist/peel upon request)

Chilled cocktail glass or coupe or larger rocks glass

Prep for straight-up manhattans –

Chill cocktail glass or coupe with ice and soda water and set aside if glass isn’t chilled. If already chilled, leave in the fridge until ready to pour.
Grab a mixing glass, not silver tin, and add one scoop of ice. The reason for just 1 scoop is because of the surface area of liquid to ice (chilling ease) and the fact that you are stirring. Same concept as using a large ice cube for a spirit on the rocks. Add vermouth, spirit, and bitters and stir gently with a long bar spoon for 20 seconds clockwise and counterclockwise.
Grab cocktail glass. Using a julep strainer (curved strainer with holes), strain contents into cocktail glass. Garnish luxardo cherry or lemon twist and serve immediately. If lemon twist, rub the rim with skin from 12 o’clock to 6 o’clock.
Twist over drink to release the oils and drop in.
To make lemon twist, use a channel knife around the width of lemon and curl around finger to create a twist. To make lemon peel, use a vegetable peeler and cut off a three-inch skin.
Always place a cocktail napkin in front of guest. Some guests request a side of the used rocks from the mixing glass. Add to a rocks glass and serve.
If requested ‘shaken’, add full ice to the mixing glass, and shake with silver tin for 10-15 seconds. Using a hawthorne strainer (strainer with springs), strain contents from mixing glass into cocktail glass, garnish, and serve immediately.

Prep for manhattans ‘on the rocks’ –

Build ingredients in an ice-filled rocks glass, stir gently with a bar spoon for 10 seconds, add garnish and straw, and serve.

Dry Manhattan

2 ½ oz Whiskey (Bulleit or Blanton’s Bourbon)

½ oz Dry Vermouth

2-3 dashes of Angostura or orange bitters

Garnish lemon twist or peel, not cherry, same glassware

Perfect Manhattan

2 ½ oz Whiskey

¼ oz Dry Vermouth

¼ oz Sweet Vermouth

2-3 dashes of Angostura or orange bitters

same garnishes and glassware

Rob Roy

2 ½ oz Scotch Whiskey (Dewars or Ardbeg)

½ oz Sweet Vermouth

2-3 dashes of Angostura or orange bitters

same garnishes and glassware

Perfect Rob Roy

2 ½ oz Scotch Whiskey

¼ oz Dry Vermouth

¼ oz Sweet Vermouth

2-3 dashes of Angostura or orange bitters

same garnishes and glassware

Martini & Manhattan drinkers are often very specific. They will tell you how they want it. If not, adhere to these rules. Flavored martinis are always shaken, i.e. Cosmopolitan. Flavored martinis always have some mixer/juice, modifier, and liqueur. Will discuss them separately.….Cheers. Michael

Summer Mocktails: Coconut Kiwi Cooler

July

2024

by Michael Nagy

Here is a refreshing and healthy mocktail to sip during the hot and humid summer months. It will require some prep time and overnights, but a great addition to your pool party or outdoor event. It is easy to turn this drink into a ‘cocktail’ by following the instructions below. Enjoy!

Ingredients:

0.5 ounces of freshly squeezed pineapple juice, from a can, or freshly squeezed pineapple chunks
1 ounce of coconut water
4 ounces or 1/2 cup of quality ginger ale, like Fever-Tree
2 kiwi wheels to decorate
1 pineapple leaf to decorate
ice cubes
Optional – for cocktail, add 1 ounce of Parrot Bay Coconut Rum and reduce ginger ale to 3 ounces

Kiwi Shrub:

12-15 kiwi, peeled and quartered (more or less kiwis depending on size of party/adjust sugar and vinegar accordingly)
2 cups of sugar
1.5 cups of apple cider vinegar

Instructions:

To make the kiwi shrub, add the kiwi and sugar to a mixing bowl and mix well. Cover and chill in the fridge for 1 hour.
Muddle the mixture, replace the cover, and refrigerate overnight.
Strain the mixture and add the vinegar, shake well, and refrigerate overnight. Strain through a cheesecloth of handheld strainer into a clean jar.
When ready to serve, place 1 ounce of the kiwi shrub into a cocktail shaker with the pineapple juice, coconut water, ice cubes. If making a cocktail, add 1 ounce of Parrot Bay Coconut Rum.
Strain into a highball glass or 12 oz glass or cup filled with ice. Top off with ginger ale and gently stir.
Garnish with kiwi wheels with or without skin and pineapple leaf (optional) and serve immediately. Store leftovers in fridge up to 1 month.

Cheers,

Michael

Mocktails By Michael: Healthy Non-Alcoholic Cocktails

July

2024

by Michael Nagy

I’m excited to bring back my “Mocktails By Michael” beverage program, sub-division of “The Michael Pour”. Here are some images from events in the early years. Creative, fresh, handcrafted, and on-trend non-alcoholic offerings/#mocktails for #parties, #events, and #weddings from a drink truck and pop-up events.

Any #cocktail can be transformed into a #mocktail with the right knowledge and marriage of #flavors, textures, and balance. Alcohol is not the center of attention for these #drinks and can stimulate your taste buds, add sparkle to your #event or #party, and help you live cleanly. Batching #mocktails also available. I will be posting updates from time to time. #Bookings available right now throughout Upstate & Central NY.

Inquire within or by email at michael@michaelpour.com. Sign up for email newsletter from homepage so you don’t miss a drop.

Wine Spotlight: Chilling with 6 Summer Reds

July

2024

by Michael Nagy

If you’re like me and love red wine but have difficulty sipping on a red during the hot and humid summer months, here are some lighter-styled reds you can enjoy by chilling. Some of these wines are well known, like Pinot Noir and Gamay, while others are lesser known. For purposes of this story, I am focusing more on obscure reds.

Chilled reds have increased in popularity recently and the worldly and local options are becoming better, more available, and food friendly. Because of changes in the vineyard due to climate change as well as the expansion of people’s palates and tastes, it has become necessary. Chilling red wine has become more common all year-round.

The higher temperature speeds up the ripeness in fruit and increases alcohol levels of red grapes. As a result, people who want to find a more approachable red without the intense fruit bombs and high alcohol levels, can turn to these chilled, lighter reds that offer more acidity, crispness, and versatility. With the trend of ‘natural wine’, red wines are being produced in a much brighter and lighter style.

Remember to always store wine on its side, especially reds, in a cool, dark place, preferably a cellar or basement. To chill in advance and save time, place in a wine fridge set around 50˚F. Some of these wines (lighter styles) will be ready to serve upon exiting the fridge while others (medium to fuller styles) should be placed on the counter to warm up slightly. For adventure seekers, I have included images of some of these wines.

Cinsault (“sin-so”)

Legally spelled “Cinsaut”. It is widely planted throughout Provence, Rhone Valley, Languedoc-Roussillon, and Southern France. It is mostly one of the minor blending grapes in GSM blends and Provence rose, but also appears as a single varietal on occasion. Cinsaut is on the rise in South Africa’s Stellenbosch region.

The grape’s thin skin produces delicate tannins well-suited for chilling. It is also known for its fruity flavors of raspberry, red currant, and red cherry and floral, like violet. Chilling Cinsaut actually helps bring out its flavors. The acidity works well with lighter and mildly spicy foods, like Indian cuisine. Chill for 15-20 mins then serve or leave on the counter after being chilled for 15-20 mins. Serve slightly below room temp at 60˚F.

Frappato (“fra-pat-toe”)

This rare grape from Sicily carries medium acidity with a burst of aromas, like sweet red berries and wildflowers. It is sometimes blended with Sicilian signature red grape, Nero d’Avola, to add complexity.

Its strawberry, pomegranate, white pepper flavors are enhanced when the wine is cold. Frappato pairs well with dishes that feature roasted red pepper, sun-dried tomato, and turkey dinner with cranberry sauce. Chilled Frappato is great with olives and goat cheese served regularly in Sicily. Chill for 15-20 mins then serve or leave on the counter after being chilled for 15 mins. Serve 50-55˚F.

Zweigelt (“zz-why-galt”)

Austria’s most planted red grape is a cross between Blaufrankisch and St. Laurent (tastes like Pinot Noir) and hails from the southern Burgenland region. It also produced in New York state and the Finger Lakes wine region. Zweigelt are typically crisp, tart, and fruity for a red varietal. It is considered to be the ultimate picnic red that goes with barbeque and grilled chicken, macaroni salad, and earthy mushroom risotto. It is known for flavors of chocolate, licorice, red cherry and black pepper with moderate tannins.

When chilled, Zweigelt displays distinct fruit-forward notes, and its acidity will help tone down the sweetness of barbeque sauce. Chill for 15-20 mins then serve or leave on the counter after being chilled for 15-20 mins. Serve 55˚F.

Valpolicella (“val-polla-chellah”)

One of Italy’s most famous wines with many different styles produced. Valpo is a location/sub-region, not a grape varietal. Some of these will be more medium to full bodied depending on the style. The best bottles for chilling will be light bodied and labeled simply as Valpolicella or a Valpolicella Classico. These will be the youngest, freshest and fruitiest of all the styles with notes of tart cherry, cinnamon, almond, and green peppercorn.

The low alcohol content, high acidity, low tannins, make it a great candidate for chilling. Valpolicella pairs well with a juicy cheeseburger, roasted vegetables, and braised meats. Chill for 15 mins then serve or leave on the counter after being chilled for 15-20 mins. Serve slightly below room temp at 60˚F.

Brachetto (“brak-kett-toe”)

A rare, sweeter red from the Piedmont region of Italy famous for its perfumed aromatics and creamy texture. Very low tannins, low alcohol content, low to medium acidity, and medium sweetness. Also, can be produced as a semi-sparkling wine, which you would serve well chilled. The most prominent flavor profile is orange zest, candied strawberry, apricot, and black current. It is sometimes produced as a light styled rose wine.

Although not classically a dessert wine, Brachetto pairs well with rich, creamy truffles, ganache, and mousse. Try it in gelato for summer to create an ice cream float. It is a fairly inexpensive wine but may be hard to find. For an alternative to this wine, try Lambrusco, which is produced in Italy, but more widely available in the USA than Brachetto. Serve right from the fridge at 50˚F or colder.

Carmenere (“kar-men-nair”)

Once thought to be a nearly distinct Bordeaux variety, it has become known that nearly 50% of the Merlot planted in Chile is actually Carmenere. It is the signature red grape of Chile and produced in nearly every region of the country north to south. It is rarely produced anywhere else in the world. The herbal, peppercorn flavors of Carmenere lends itself to be paired with roasted meats from chicken to beef.

Other flavors of bell pepper, paprika (Hungarian specialty), black plum, and vanilla, makes it a very unique flavor profile. It is a home run with the spice Cumin. With low to medium acidity, tannins, and alcohol, it can be lovely chilled. Carmenere is one of my favorite red wines, but hard to find. Chill for 15 mins. Serve slightly below room temp at 60˚F.

Others –

Pinot Noir

Chill for 15 mins. Serve slightly below room temp at 60˚F.

Gamay or Gamay Noir or Beaujolais

Chill for 15-20 mins then serve or leave on the counter after being chilled for 15 mins. Serve 50-55˚F.

Bar Spotlight: How to Order Drinks Like a Pro

July

2024

by Michael Nagy

In the current craft cocktail climate, it may seem like all your friends have their favorite cocktails put to memory, but not everyone is skilled in the ways of mixology.

For the novice, ordering a drink can be a daunting task. Even if you know exactly what you want, it can be hard for the bartender to understand your request. Cocktail ordering can be confusing for a lot of people. Bartenders want their guests to be happy with their cocktail and with the cost of craft cocktails today, bar guests want to be happy as well. The key is communication with your bartender or server.

You can order the same drink in 10 different bars and get 10 different variations, especially with the plethora of liquor and mixers in the marketplace. Any variable can change the drink you like.
If you like a drink to be made a specific way, let your bartender know exactly how you want it made because they will make it the way they know best or the way they like it themselves.

Fake it till you make it. Order a drink that you are curious about and order it confidently. Because the bartender wants to make you happy (remember their livelihood), they will often share details about a drink or suggest what they make well. Bartenders have a lot of pride.

If you’re expanding your drink experience, pick your time wisely. People walk into a bar and order what they think they know. When they want to order outside their comfort zone, they don’t know what to order. If they want to try a new fancy drink, then pick a time when the bartender is not in the weeds.

Since drinking establishments can be fast-paced, chaotic, and noisy places, it’s not easy to have a conversation across the bar. Fortunately, there is bar lingo that you can use for ordering drinks. Getting to know the lingo, what they mean, and when to use them, can be helpful. These terms will help you learn how to order a cocktail like a pro.

NEAT

When you just want to sip one spirit or liqueur with no ice, no mixer, and unchilled, order your drink ‘neat’. Order: “I’d like a bourbon, neat.” For a specific brand, say “I’d like a Maker’s Mark, neat.” Typically poured into a snifter or old-fashioned glass. Ordering neat is a great way to get to know different types of spirits.

UP/STRAIGHT UP

A drink ordered ‘up’ will be either stirred or shaken with ice, and then typically strained and poured into a cocktail/martini or coupe glass . “Up” drinks are served in stemmed pre-chilled glasses to prevent warming of contents.

Many classic cocktails are served ‘up’ by default, including martinis, manhattans, and cosmopolitans. For many cocktails, you don’t need to ask for them ‘up’, as they will be served that way, but just in case, say “I’d like a vodka/Tito’s Gimlet, up”.

‘Straight up’ is a tricky term in bartending. The word ‘straight’ is sometimes used to mean the same thing as neat – room temperature, not served over ice. The word ‘up’ means chilled and strained. The term straight up could mean either one of these, therefore, never just say “straight up’.

If you’re ordering a cocktail that’s usually served up, the bartender will presume that’s what you mean. But if it’s a drink that’s not generally straight up, then clarify by saying, “I’d like a Tanqueray straight up and shaken”.

ON THE ROCKS

A drink served ‘on the rocks’ is simple to understand. It means served on ice. This then raises a question about ice. Many bars, particularly higher-end craft cocktail joints, will have different types of ice, and each will bring a different character to your drink.

The smaller the ice, the more surface area comes into contact with the alcohol, which leads to faster dilution. Large cubes or spheres that take up the biggest volume will dilute your drink at the slowest rate. Order a single spirit, “I’d like a whiskey/Jameson on the rocks”. If you want to specify ice, “I’d like a Negroni with a large cube.”

SHAKEN

If you like your drinks super cold and with lots of dilution, ordering them shaken is the way to get it. As a general bartending rule, certain cocktails are shaken by default, including anything that involves citrus, dairy, liqueurs, or egg whites.

Anything can be shaken, except carbonated ingredients. A shaken drink should always be poured into a pre-chilled glass. Order “I’d like a vodka/Belvedere martini, shaken.”

STIRRED

Stirring a cocktail is a way to chill it in a gentle manner. The ice slowly melts by adding dilution into the drink. This results in a cocktail with a different texture and a smoother mouthfeel.

The stirred method works best for cocktails that are spirit-forward, such as martinis and Manhattans. They are stirred as a rule for these reasons and to preserve clarity so always specify the method you prefer. A stirred drink should always be poured into a chilled glass. Order “I’d like a gin/Beefeater martini, stirred.”

Best of Luck out there! This guide should help you avoid embarrassment and solidify that you get the drink you ordered.

Cheers,

Michael