Cocktails flow freely at any successful event. But how do you make your drinks healthier for your guests and help them avoid a hangover the next morning?
Tony Abou-Ganim, known as the Modern Mixologist and currently featured on Iron Chef America, emphasized using natural ingredients at this year's Food Network South Beach Wine & Food Festival. A simple syrup really is simple to make-one part water to one part superfine sugar-and is significantly healthier than most sweeteners bartenders use. Other unique sweeteners he suggested include fresh-squeezed juices, agave nectar-a natural low-glycemic sweetener-and pure sugarcane. Avoid high-fructose corn syrup-common in most sweeteners today-which is harder for the body to process than all-natural ingredients and can actually contribute to hangovers. The vitamins and antioxidants in natural ingredients will help the body recharge the next morning.The most important advice Abou-Ganim gave attendees at this year's "Anatomy of a Cocktail" seminar was to use quality, fresh ingredients. Many ingredients already on hand can naturally flavor your cocktail. For instance, peeling a spiral off an orange, lemon, or lime and squeezing it into the drink releases oils into the alcohol, which flavor the drink naturally.
A number of naturally flavored liqueurs have been hitting the market recently, such as Navan, a natural vanilla liqueur unveiled in early February. Master mixologist Alex Ott introduced the Navan Spa Series of cocktails, which blended the liqueur with ingredients such as cucumber, green tea, mango, pear juices, and even sage, producing cocktails that were easy to mix and easy on the stomach. Other naturally flavored liqueurs include VeeV, made from the acai berry, and Pama, made with California pomegranates; both are high in antioxidants, allowing your guests to enjoy their drinks without worrying about the calories.
Tony Abou-Ganim, known as the Modern Mixologist and currently featured on Iron Chef America, emphasized using natural ingredients at this year's Food Network South Beach Wine & Food Festival. A simple syrup really is simple to make-one part water to one part superfine sugar-and is significantly healthier than most sweeteners bartenders use. Other unique sweeteners he suggested include fresh-squeezed juices, agave nectar-a natural low-glycemic sweetener-and pure sugarcane. Avoid high-fructose corn syrup-common in most sweeteners today-which is harder for the body to process than all-natural ingredients and can actually contribute to hangovers. The vitamins and antioxidants in natural ingredients will help the body recharge the next morning.The most important advice Abou-Ganim gave attendees at this year's "Anatomy of a Cocktail" seminar was to use quality, fresh ingredients. Many ingredients already on hand can naturally flavor your cocktail. For instance, peeling a spiral off an orange, lemon, or lime and squeezing it into the drink releases oils into the alcohol, which flavor the drink naturally.
A number of naturally flavored liqueurs have been hitting the market recently, such as Navan, a natural vanilla liqueur unveiled in early February. Master mixologist Alex Ott introduced the Navan Spa Series of cocktails, which blended the liqueur with ingredients such as cucumber, green tea, mango, pear juices, and even sage, producing cocktails that were easy to mix and easy on the stomach. Other naturally flavored liqueurs include VeeV, made from the acai berry, and Pama, made with California pomegranates; both are high in antioxidants, allowing your guests to enjoy their drinks without worrying about the calories.
Navan Spa Martini
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Navan Spa Martini
BizBash
