Category: Uncategorized

Who am I?

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I’m Iain J. Healey, I have so much passion and energy for life, I consider myself to be quiet creative and always have ideas in my mind for things to make. I started Mixology a few months ago and found it so rewarding and satisfying, I make professional looking cocktails at home.

Doing this hobby got me thinking, at home I spend about 2 – 3 hours a week making cocktails where as if I worked in a bar I could be working upwards of 40 hours a week. I left my job at McDonald’s and moved to Leeds with my girlfriend Nina, after a week of being here I spent a day going into town with a bunch of CVs the next day I heard back from 3 bars.

I accepted a job at Yates for 3 shifts a week and turned down a interview Cosmopolitan as they could only offer me 1 shift a week, which is a shame because it’s a really nice looking bar.

Who knows where my mixology adventure will take me, but I can travel the world with it.

29 / 09 / 15

 

8 Months later, and I’m now more of a jaded person that can take abuse from tramps, the other day I had some guy threaten to bang me out because when he sprayed his order at me, by which I mean a light shower of his salvia met my face I said back “say it, don’t spray it” he didn’t take too kindly to that said he’ll spit on me if he wanted to, proper having a go, then walked a way to the bar just to stare across giving me evils.

That was probably my last friday night at working Yates’s, a few weeks ago I had a job interview with The Liquorist, a cocktail bar but under the same parent company as Yates’s. Talking with my GM and theirs, we came to an arrangement that I get Fri/Sat working at the Liquorist and Wednesday working at Yates’s.

It’s going to be tough starting from the bottom again, and it’s a step up from pub to stylish cocktail bar. After a few weeks to months of demonstrating my work ethic, attitude, knowledagle and passion for the craft, I’ll get more shifts, full time work and finally be a cocktail bartender.

04/06/16

 

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Pornstar Martini

Created in 2006 by Lab bar in London this modern cocktail has taken the UK by storm, you’ll find this on most menus. Stylish with a dirty name, a tasty fruit and a money shot to follow.

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Serving  One

50ml Pineapple Juice

40ml Vanilla Vodka

20ml Passoa

15ml Lemon Juice

1/2 Passionfruit

Dash of Gomme

Garnish

25ml Prosecco

1/2 Passionfruit

Frost a Coupe glass cut open the Passion Fruit and scrape half into shaker add rest of ingredients  except prosecco shake with ice, double strain into coupe, garnish with half of passionfruit. Serve with a shot of Prosecco.

Woo Woo

I’ve known about this cocktail for ages and it’s simple as well as easy to make there’s only three ingredients!

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Most bars usually have an even peach schnapps/vodka ratio, where’s I believe that for the fruity taste to come through it should be 1.5/1 ratio.

37.5ml Peach Schnapps

25ml Vodka

Cranberry Juice

Lime wedge for garnish

Shake ingredients with icestrain into hiball with ice, garnish with lime wedge. 

One of the most simplest cocktails to make and is hardly a challenge but it does well to impress guests and is easily done by the batch.

 

Flavoured vodkas!

Merry christmas! I know it’s not the 25th but I couldn’t post these till after christmas as they are presents for family I couldn’t have them knowing the flavours they were getting.

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From left to right we have two rows of five sweets/spices, Rhubarb and Custard, Humbug, Blackcurrent and Liquorice, Strawberry Bon Bon, Sour Bubble Gum.

On the front row is; White Chocolate, Sherbet Lemon, Cola Cubes, Cinnamon and Vanilla.

For all these flavours I’ve used 70 – 100gs 0f the sweets to 250ml of vodka.

Ever wondered why Absolut Vanilla has a black x on the back?

absolut-vanilla

It’s because when you cut a vanilla pod in half and you put it in a bottle it cross over like this.

Vanilla vodka pods

When adding the sweets to the bottles I ran into a problem, the sweets were bigger than the bottle’s neck, luckily I have a hammer!

Crushed rubard and custard

As much as I love pulverising Rhubarb and Custard sweets the task becomes tedious, the downside to this was sweet shards shrapnel spreading across my kitchen.

Rhubarb and Custard Vodka

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Cola Cube Vodka after the sweets were added

Cola Cubes

Strawberry Bon Bon Vodka

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I love the colour of this one pretty pink.

Hammering blackcurrent

Hammering the sweets proved to be timely so I put the blackcurrent and Liquorice sweets  into the neck of the bottle and gently hammered the sweets in.

Blackcurrent and Liquorice Vodka

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Sour Bubblegum Vodka

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This one smells amazing, I gave it a sample and even without the bubblegum sweets the taste and smell is totally there I’m very excited for this one.

Cinnamon Vodka

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Humbug Vodka

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This one smells just like humbugs and I bet it’s deadly.

The White Chocolate Vodka is the hardest one to make as you have to melt the white chocolate using bain marie. 

melting white chocolate

when the chocolate has melted pour in the vodka and mix thoroughly.

White chocolate melted with vodka

Then pour into bottle.

White Chocolate Vodka

White chocolate vodka

This flavour tasted promising at first but it requires further experimentation in order to achieve the result I want.

I used cheap white chocolate which has a high sugar content so after a day there were undissolved sugar bits in the vodka judging from recipes I’ve read it calls to use milk which I recon will make the drink creamer and smoother as well as dissolving the sugars.

Lemon Sherbet 

Lemon sherbet

The colour looked amazing and the smell was there I thought this one was a winner until I filtered it.

lemon sherbet filter

Notice the problem I ran into when I tried filtering the lemon Sherbet Vodka?

The consistency of the vodka was like custard, there was no saving this but it’s been valuable lesson. Fizzy sweets don’t infuse well with vodka.

This was just a cool photo I took.

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Filtering the Vodka

All the flavours needed filtering with a cheese cloth except the Sour bubblegum Vodka as the sweets fully dissolved.

Filtering Strawberry Bon Bon

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The top of the vodka had this white froth which I’d tried to remove so with this vodka the instructions are shake before use.

Filtering the blackcurrant and Liquorice 

Blackcurrent filter

Absolutely amazing how the colour of the Humbug came out!

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After all my hard work of infusing these vodkas one of the bottles topples over and smashes my heart sank.

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Finished result

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The workable flavours from this endeavor were; Cola Cube, Rhubarb and Custard, Strawberry Bon Bon, Sour Bubblegum, Humbug and Vanilla.

White Chocolate, Sherbet Lemon, Blackcurrant and Liquorice and Cinnamon didn’t make the cut.

Sherbet Lemon ended up like custard. Blackcurrant the colours separated so it doesn’t look aesthetically pleasing.

White chocolate has a grainy texture which I’ll work on and Cinnamon was way to strong and bitter, I might add sugar syrup to it to make it more bearable.

All wrapped up for Christmas! 

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Adios

I love the colour of this drink, I created my own sweet and sour mix for the taste for this drink. The taste is tangy and sweet and very refreshing.

Adios

50ml Sweet and Sour Mix

12.5ml White Rum

12.5ml Gin

12.5ml Vodka

12.5ml Blue Curacao

Soda Water to top

Lemon wheel to garnish

Add vodka, gin, rum, blue curacao, and sweet and sour mix to shaker, pour over ice into a hiball, top with soda water, give the drink a stir then garnish with Lemon wheel. 

 

 

Brain Hemorrhage

This shot is wicked and goes down easier than a neat shot of tequila or vodka!

Brain Hemmorrhage

In a shooter glass use the following ratios in this order.

3/4 Peach Schnapps

1/4 Irish Cream

Dash of Grenadine

After pouring all ingredients into the shooter glass then leave for a minute to allow liqueurs to separate. 

Not using a pourer on the Grenadine was a mistake as it was more than a dash that came out but overall it’s a cool looking shot.