F.E.D.'s Cocktail Making Tips from Mixologist Tony Abou-Ganim

Messing up a cocktail is easier than you think. But follow a few tips from Tony Abou-Ganim and your drinks can be balanced and fresh. Tony has been mastering the art of mixology since 1980. He created the cocktail programs at the Bellagio Resort in Las Vegas, Harry Denton's Starlight Room in San Francisco and 'inoteca e Liquori Bar in New York City. He is the author of "The Modern Mixologist: Contemporary Classic Cocktails." Here are a few of his tips on making a better cocktail at home.

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Mixologist Tony Abou-Ganim

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It's very easy to screw up a cocktail. Overlook a few simple details and you've messed up your mix. To avoid the usual pitfalls, superstar mixologist and Modern Mixology author Tony Abou-Ganim shares 5 essential tips for making the perfect concoction.

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It's very easy to screw up a cocktail. Overlook a few simple details and you've messed up your mix.

To avoid the usual pitfalls, superstar mixologist and Modern Mixology author Tony Abou-Ganim shares 5 essential tips for making the perfect concoction.

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Steve Eberhard said on 16 Wednesday 2011 pm31 7:28 pm: Thanks for the tip on the upside down mint... I was sure there was a better way to keep mint, now I know.

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Comments

[garystartswithg]

11:50 PM on 03/16/2011

Mint grows like a weed -- why do crazy things with it when you can just grab some fresh out of your yard or a pot.

[Brown Buddha]

11:32 PM on 03/16/2011

Kukhuri Rum in anything :)

[Mr Crabs]

10:08 PM on 03/16/2011

Ice gets old? How? What changes? The water disappears?

[medicontheedge]

11:28 PM on 03/16/2011

It picks up odors from your 'fridge and freezer.

[Pandoras Folly]

08:27 AM on 03/17/2011

what medicontheedge said its like baking soda with odors

[jackflash23]

08:24 PM on 03/16/2011

You don't need a mixologist to enjoy this classic: http://wikibombs.com/2010/08/04/an-ode-to-olde-english-800/

[captcct]

08:07 PM on 03/16/2011

This is too funny. A mixologist! Here Tony: three shots of Barbancourt Rhum, one shot of coconut water, a dash of grenadine, and a slice of lemon served on the rocks while watching the sunset.

[Steve Eberhard]

07:28 PM on 03/16/2011

Thanks for the tip on the upside down mint... I was sure there was a better way to keep mint, now I know.

[cardiaccare]

06:58 PM on 03/16/2011

You are making me thirsty, and all I have is beer!

[Konrad Klean]

06:49 PM on 03/16/2011

I've never had the problem of mint in my teeth following Mojito drinking, and I will say that it is one of the best summer-time cocktails that you can make. Very refreshing and very tasty, plus it still has that "oooh" appeal to most of our friends who have no idea how to make a good one. I strongly recommend using real cane sugar or cane syrup if you want to take the easy way out. Additionally, do buy a muddler, you have to squeeze all of those oils out of the lime and the mind, shaking them against the ice just doesn't do the job.

I agree with almost everything except the bitters, unless we are talking custom home-made ones. I used to make orange and apple infused bitters for a bar that I worked for some years ago and they were a hit. Otherwise just skip them, most people nowadays drink sweet drinks anyways, so bitters won't come in handy often.

P.S. I miss bartending sometimes.

[boyoboy]

11:20 PM on 03/16/2011

It sounds like you were a good bartender!  I love champagne cocktails (which require bitters :)

[Piermonty]

06:38 PM on 03/16/2011

I always avoided the Mojito. I was too paranoid that I would end up trying to chat someone up with mint in my teeth.

[Tom Joad]

05:57 PM on 03/16/2011

"...It's very easy to screw up a cocktail."

...like putting broccoli in it...

[Tom Joad]

05:56 PM on 03/16/2011

...that pic in the teaser...I don't put broccoli in my booze...

[Find. Eat. Drink.]

06:33 PM on 03/16/2011

Unsure about broccoli, but mint (as shown in the pic) will enhance your cocktail.

[Carbon Forteetoo]

05:52 PM on 03/16/2011

Soaking your mint in water is the worst thing to do. Water makes it decompose faster. When mint arrives from the farm, it comes chilled and dry. The longer you keep it that way, the longer it stays fresh.