Japanese glassware and low ABV cocktails

What an epic weekend! The sun is finally shining again in Adelaide and festival/event season is starting. I went to Spirit Fest and CheeseFest over the weekend and had the pleasure of meeting many of you in person and I look forward to meeting many more of you!

📷 VIDEOS

I've started doing a bit of work for Toyo-Sasaki Glass (check out their huge glassware factory) and have made a few short videos for their social accounts.. which also means you'll be seeing some of their beautiful glassware in upcoming videos.. 😋 ..most of their designs are clean, simple and sleek (which is exactly what I like). First up, the Mojito!

I prefer the slower, relaxed vibe (even in a short video) rather than a fast-paced TikTok-style video - what do you like in a short vid?

OTHER VIDEOS:

• Pumpkin Spice Syrup | Savidge Kitchen

• Hot Honey Margarita | Thirsty Whale

• Homemade Allspice Bitters | Cocktail Time with Kevin Kos

• DIY Creme de Cacao | Steve the Bartender

🔥 TIP OF THE WEEK

Today's tip is seemingly simple but is often overlooked when making a mixed drink. Tomorrow (Oct 19th) is International Gin & Tonic Day so I'm talking about ratios for mixed drinks.

For mixed drinks such as a gin and tonic, I prefer a ratio between 3:1 and 4:1 which means 30ml (1oz) of gin to 90-120ml (3-4oz) of tonic.

The average highball glass is 300ml (10oz) so a glass filled with cubed ice will be the perfect size for 120-150ml of liquid. Many good quality tonics and other mixer bottles (such as Fevertree) are 180-240ml (6-8oz) which makes them perfect for 2 x gin and tonics.

Keep in mind this is my ideal ratio so have a play around and work out your own preferred ratio.

📚 RECOMMENDED READING

Drew Lazor and the editors of Punch have released Session Cocktails to cater for those that want to consume less booze. I welcome the concept of drinking better but drinking less - this book offers up over 50 low-alcohol drinks that DON'T contain more than 22.5ml (0.75oz) of strong spirit (whiskey, gin, tequila, rum, etc.) and use liqueurs, vermouths and sherries as flavour modifiers.

If you made it this far, let me know what you think of today's issue of The Stir Down!

Cheers,

Steve the Bartender

📚 Want a copy of my book? View stockists

🤔 Got a question? DM me on Instagram!