This put up accommodates merchandise independently chosen (and beloved) by our editors and writers. Food52 earns an affiliate fee on qualifying purchases of the merchandise we hyperlink to.
If you happen to’ve ever ordered a Sazerac, you may’ve observed your bartender pour 1 / 4 shot of absinthe into the glass, swish it round, after which dump the liquid into the sink. This isn’t some ceremonious act of wastefulness—it’s a bartending method known as “rinsing” that comes with the flavour of a robust alcohol right into a drink with out having it take up any area within the glass.
Whereas the rinse is most ubiquitous with the Sazerac, based on Esquire’s David Wondrich, different functions embody rinsing malted Scotch right into a Manhattan, mezcal right into a margarita, and Campari right into a cosmo. After all, there’s nonetheless tons of rinse-based exploration to be executed, and we encourage you to strive something that your bartending mind believes in.
Though the normal methodology (pouring, swishing, dumping) works wonderful, because of Food52’s resident drinks skilled John deBary, we’ve discovered a greater, cooler method to rinse a cocktail—and all you want is a tiny spray bottle. For John’s most popular methodology, you’ll pour an oz of the rinsing spirit right into a small (roughly 50ml) spray bottle. Then, as an alternative of pouring, swishing, and dumping, merely give the empty cocktail glass a couple of sprays and the job is finished.
We love this trick for a couple of causes. First, it seems fancy, and that alone can remodel a easy, selfmade drink into one thing grand. Second, for those who plan on making loads of rinsed cocktails, the handy spray bottle will prevent effort and time. Lastly, the spray bottle will make it simpler to rinse your entire inside the glass.
If you wish to see John use the spray bottle himself, he demonstrates the method in his Tompkins Sq. Cocktail tutorial, featured under. Whilst you’re there, you may as effectively make the drink, too (it’s actually good—we promise).