Our picks for the best bartending kits are based on our experts' product knowledge, road testing, best sellers from well-known brands and highly rated bartending kits. Every year, we test hundreds of products to find the best cooking and drinking products, such as stylish and durable drinking glasses, the best dinnerware sets, the best coffee makers and more. Here at the Good Housekeeping Institute Kitchen Appliances & Innovation Lab, our pros are trained chefs, recipe developers and food and drink enthusiasts - especially when it comes to cocktails and mocktails. A good bartending kit should have everything you need to make your favorite classic cocktails, shaken or stirred, like a dirty martini or bee's knees, and tools for creative boozy drinks, such as an Aperol spritz granita or a champagne cocktail. They're also a popular gift for a casual cocktail maker or seasoned mixologist. Ramen noodles can be so much more than just a 2 a.m.Bartending kits are a fun way to make delicious cocktails at home, whether you're hosting a holiday party, entertaining a few friends with easy make-ahead appetizers and drinks or enjoying a quiet night in with a drink in hand. Why does cilantro taste like soap to some people? Turns out, there’s a pretty good reasonįrom roasted to dressed, a chef’s guide to upgrading your oysters While we’re on the topic, check out the best bars in America and the best cocktails to order at the bar, also supported by drinks pros. Now you know what drinks to order at a bar. And if grenadine is too syrupy, swap in pomegranate juice. With all kinds of ginger ale and ginger beer offerings, you can tailor it to your liking, going sweet or spicy or somewhere in between. The Shirley Temple is a simple two-ingredient drink, mixing up ginger ale and grenadine and topped with a cherry. The better bars out there will have a house Bloody Mary mix on hand that’s often quite delicious and can just be enjoyed on its own over ice with a proper rimmed glass. It can be personalized to your taste and get as funky as you’d like, taking on things like Clamato. Plus, you can have tons of fun with the garnish and drink it just about any time of day (especially when it’s a Virgin Bloody Mary). That said, you hardly even know the alcohol isn’t in the mix, as there’s plenty of complexity already in the form of tomato juice, various condiments, citrus, and more. Virgin Bloody MaryĪ NA Bloody Mary is a great option as you get a lot of ingredients for your money. It’s called Your Party and mixes up tropical notes with spicy and refreshing elements. At The Heathman, Tipton says they make one out of Lyre’s vermouth, Som Pineapple Szechuan Drinking Vinegar, lemon, tonic, and mint. Most establishments will have what’s necessary to make one, even if it’s not technically advertised. Highball MocktailĪ highball or something similar is another pretty easy thing to replicate at the bar. “If you’re looking for a great non-alcoholic beer to order at a bar, this is a great option for those looking for a non-alcoholic ‘craft brew’ experience,” he says. Tipton likes Crux’s NO MO IPA out of Oregon. Bars tend to have something decent on hand, either in the can or bottle or on draft. It took a while to dial in the recipes, but the stuff coming out now actually resembled its alcoholic brethren in terms of complexity and flavor. There’s never been a better time for non-alcoholic beer. At Kellari, we took this idea and ran with a Mango Mojito, which goes perfectly with mint for a thirst-quenching summer drink in this outrageous heat.” NA Beer “You can even make these at home as the recipe is super simple and refreshing - plus you can add just a dash of your favorite fruits and juices to take it up another step. “One of the absolute best mocktails you can get anywhere is a Virgin Mojito,” he says. Virgin MojitoĪndreas Aktipis is the owner and event manager at Kellari in NYC. At The Heatman, they use locally-made Som drinking vinegars, the brainchild of prominent chef Andy Ricker. Drinking vinegars have become more popular over the years and offer a nice kick of tartness to the drink. The one at his establishment features drinking vinegar, Lyre’s pink NA gin, blueberry, and lime. He says to go for a non-alcoholic take on the classic Gimlet. Scott Tipton is the director of food and beverage operations at Portland’s Heathman Hotel and its house restaurant, Tavern at the Heathman. Why you should never buy shredded cheese at the store Your complete guide to the under-appreciated (but amazing) oyster mushroom Here are the best bourbons, according to top bartenders
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