In the Spirit
The Bare Necessities Keeping it simple keeps it delicious
Last month I confessed to being behind
on a number of books that I had barely started or hadn’t opened at all. One of those books is Anthony Bourdain’s Kitchen Confidential. Yes, that’s right. It’s blasphemous to say that I adore the man, yet have not read his epic first book. Embarrassing, I know. Anyway, the book is amazing. One of the chapters, “How to Cook Like the Pros,” has Bourdain giving tips to those at home who want to cook well enough to amaze their next dinner party guests. Good stuff. He starts with tools: chef’s knife, other knives, plastic squeeze bottles, pots and pans, etc. He then moves on to ingredients: butter, stock, shallots and more. So, in this episode, I’m going to blatantly rip off Anthony. It’s OK, we share the same first name.
When it comes to making drinks, people always ask me questions like: “What’s your favorite drink to make? Do you really like egg whites in cocktails? What’s a good recipe?” (I get that one a lot.) Or: “How do you make your oldfashioneds?” and “Do you really like mezcal?” I usually respond to the last one with “no” and a grin on my face. One time, a married woman (claiming to be newly separated) actually messaged me on social media late on a Saturday night to find out what my favorite rye is. It’s Rittenhouse, but that’s not all she asked. The point is, you only need a few tools, and a few ingredients to make a ton of delicious cocktails. And in no particular order, so let’s go.
36 O.Henry
July 2019
Angostura Bitters There are a ton of bitters on the market. They’re everywhere. And by all means, experiment and check them out. But I’ve never lost it in my kitchen when I’ve run out of cardamom bitters. It’ll never happen. Angostura is the essential bitters that should always be stocked in your place. Plain and simple. Plus, it’s available everywhere, and it cures hiccups (doused on a lemon wedge). Just saying. A Good Juicer A durable, inexpensive, hand-held juicer is all you need when making drinks at home. I’ve talked to people who just “squeeze a little lime juice” into their shaker (I hope) when creating their own gimlets. Amazon has the Chef’n FreshForce model that is only $20, and durable as hell. Even if you’re hosting a 12-person cocktail party, this hand-held juicer is really convenient. Once you get the hang of it, you can juice 10 ounces in no time. Oh, and measure the stuff while you’re at it. Jigger Use a jigger that has a few measurements on it. You know, 1/4 , 1/2, 3/4 of an ounce. I prefer the Japanese style, but whatever is easiest for you. Cocktail Kingdom has a lot of fancy plated ones; to each their own. I have the original stainless steel, and they’ve lasted me for years. If you’re not measuring, stop reading here. Sugar If you’ve always got a half to a full cup of simple syrup in your fridge that hasn’t gone bad, good for you. You’re an alcoholic. Kidding. The rest of us probably have that “Oh, hell” moment when realizing that we’ve got everything for the drink ready except for said syrup. No worries, it only takes a minute to make, and that’s if you feel like making it. But syrup or no syrup, you should always have a small amount of demerara or cane sugar in the The Art & Soul of Greensboro
PHOTOGRAPH BY TONY CROSS
By Tony Cross