As a bartender or an enthusiast, you’ve likely encountered the term “up” in the context of mixology. But what does it really mean, and how can you use it to take your cocktails to the next level? In this article, we’ll delve into the world of “up” drinks, exploring their history, techniques, and applications.
A Brief History of “Up” Drinks
The term “up” originated in the late 19th century, when bartenders began serving cocktails in stemmed glasses, as opposed to the traditional rocks glasses. This shift in glassware allowed for a more elegant presentation and a greater emphasis on the drink’s appearance. “Up” drinks were typically served in a stemmed glass, garnished with a twist or a cherry, and often featured a clear or lightly colored spirit as the base.
The Evolution of “Up” Drinks
Over time, the concept of “up” drinks has evolved to encompass a broader range of techniques and ingredients. Today, bartenders use the term to describe a drink that is:
- Served in a stemmed glass
- Garnished with a twist, cherry, or other decorative element
- Made with a clear or lightly colored spirit as the base
- Often features a balance of sweet, sour, and bitter flavors
- Typically served chilled, but not frozen
Techniques for Crafting “Up” Drinks
So, how do you create an “up” drink that impresses? Here are some key techniques to master:
Choosing the Right Glassware
The glassware you choose can make or break the presentation of your “up” drink. Look for stemmed glasses that are specifically designed for cocktails, such as:
- Martini glasses
- Nick and Nora glasses
- Coupe glasses
- Champagne flutes
Mastering the Art of Garnishing
A well-crafted garnish can elevate your “up” drink from ordinary to extraordinary. Here are some popular garnishing techniques:
- Twisting: Use a vegetable peeler or a zester to create a twist of citrus peel, which can be expressed over the drink for added flavor and aroma.
- Cherry garnish: Use a maraschino cherry or a Luxardo cherry to add a pop of color and sweetness to your drink.
- Herb garnish: Use a sprig of fresh herbs, such as mint or rosemary, to add a fragrant and visually appealing element to your drink.
Balancing Flavors
A great “up” drink should balance sweet, sour, and bitter flavors. Here are some tips for achieving this balance:
- Use a combination of sweet and sour ingredients, such as simple syrup and citrus juice.
- Add a bitter element, such as bitters or a bitter liqueur, to balance out the sweetness.
- Experiment with different flavor profiles, such as fruity, floral, or spicy, to create a unique and interesting taste experience.
Classic “Up” Drinks to Try
Here are some classic “up” drinks that you should try:
- Martini: A classic combination of gin, vermouth, and an olive garnish.
- Manhattan: A rich and complex blend of whiskey, vermouth, and bitters, served with a cherry garnish.
- Daiquiri: A refreshing and tangy mix of rum, lime juice, and simple syrup, served with a lime twist.
- Sidecar: A classic combination of cognac, Cointreau, and lemon juice, served with a sugar rim and a lemon twist.
Modern Twists on Classic “Up” Drinks
Here are some modern twists on classic “up” drinks that you might enjoy:
- Espresso Martini: A variation of the classic martini, featuring espresso and coffee liqueur.
- Cucumber Gimlet: A refreshing twist on the classic gimlet, featuring cucumber and lime juice.
- Smokey Manhattan: A variation of the classic Manhattan, featuring smoked whiskey and a dash of bitters.
Conclusion
In conclusion, the term “up” in bartending refers to a drink that is served in a stemmed glass, garnished with a twist or a cherry, and made with a clear or lightly colored spirit as the base. By mastering the techniques of glassware selection, garnishing, and flavor balancing, you can create “up” drinks that impress and delight. Whether you’re a seasoned bartender or an enthusiastic amateur, we hope this guide has inspired you to experiment with new ingredients and techniques, and to elevate your cocktail game to new heights.
Further Reading
If you’re interested in learning more about the art of bartending and the world of “up” drinks, here are some recommended resources:
- The Joy of Mixology by Gary Regan
- The Death & Co Cocktail Book by David Kaplan and Nick Fauchald
- The PDT Cocktail Book by Jim Meehan
By exploring these resources and practicing your skills, you’ll be well on your way to becoming a master bartender, capable of crafting “up” drinks that impress and delight even the most discerning palates.
What does “up” mean in bartending?
In bartending, “up” refers to a method of serving a cocktail in a stemmed glass, typically a martini or coupe glass, without ice. This is in contrast to serving a drink “on the rocks,” which means serving it over ice in a rocks glass. When a cocktail is served “up,” it is usually strained into the glass to prevent ice from entering and diluting the drink. This technique is often used for cocktails that are meant to be sipped and savored, as it allows the flavors to remain concentrated and intense.
Serving a cocktail “up” also adds a touch of elegance and sophistication to the presentation. The stemmed glass showcases the color and clarity of the drink, and the lack of ice allows the aromas to be more pronounced. Many classic cocktails, such as the Martini and the Manhattan, are traditionally served “up” to emphasize their complex flavors and textures.
What is the difference between “up” and “straight up” in bartending?
In bartending, “up” and “straight up” are often used interchangeably, but there is a subtle difference between the two terms. “Up” refers to the method of serving a cocktail in a stemmed glass without ice, as described earlier. “Straight up,” on the other hand, specifically means that the cocktail is served without any additional ingredients or mixers, such as soda water or juice.
For example, if a customer orders a Martini “straight up,” the bartender will serve the drink in a stemmed glass without ice, and without any additional ingredients beyond the gin, vermouth, and garnish. In contrast, if a customer orders a Martini “up” with a twist, the bartender may add a splash of soda water or a squeeze of citrus to the drink. While the terms are often used interchangeably, “straight up” implies a more minimalist approach to the cocktail.
What types of cocktails are typically served “up”?
Cocktails that are typically served “up” are those that are meant to be sipped and savored, rather than gulped or quaffed. These often include classic cocktails made with spirits, such as gin, vodka, and whiskey, which are mixed with a small amount of vermouth or other fortified wine. Examples of cocktails that are often served “up” include the Martini, the Manhattan, and the Sidecar.
Other types of cocktails that may be served “up” include those that feature a delicate balance of flavors, such as the Daiquiri or the Pisco Sour. In general, any cocktail that is meant to be appreciated for its complex flavors and aromas may be served “up” to emphasize its qualities. However, the specific serving style will ultimately depend on the bartender’s discretion and the customer’s preferences.
How do I serve a cocktail “up”?
To serve a cocktail “up,” start by preparing the drink in a mixing glass filled with ice. Add the ingredients and stir or shake the mixture according to the recipe. Strain the cocktail into a stemmed glass, such as a martini or coupe glass, to prevent ice from entering the glass. Make sure to strain the drink slowly and carefully to avoid splashing or spilling.
Once the cocktail is in the glass, garnish it with a lemon twist, olive, or other garnish of your choice. The garnish should be placed in the glass in a way that is visually appealing and adds to the overall presentation of the drink. Finally, serve the cocktail to the customer and enjoy their reaction to the elegant and sophisticated presentation.
What are the benefits of serving cocktails “up”?
Serving cocktails “up” has several benefits, both for the customer and the bartender. For the customer, serving a cocktail “up” allows them to appreciate the complex flavors and aromas of the drink without the distraction of ice. This can be especially important for customers who are looking to try a new or exotic cocktail, as it allows them to fully experience the drink’s unique qualities.
For the bartender, serving cocktails “up” can be a way to showcase their skills and creativity. By carefully preparing and presenting the drink, the bartender can add a touch of elegance and sophistication to the customer’s experience. Additionally, serving cocktails “up” can be a way for the bartender to differentiate themselves from other bars and restaurants, and to establish a reputation for excellence and attention to detail.
Can I serve any cocktail “up”?
While many cocktails can be served “up,” not all drinks are suitable for this serving style. Cocktails that are meant to be refreshing and thirst-quenching, such as those made with soda water or juice, are often better served over ice in a rocks glass. Additionally, cocktails that feature a lot of citrus or other acidic ingredients may be better served over ice to prevent the drink from becoming too sour or overpowering.
In general, it’s best to reserve the “up” serving style for cocktails that are meant to be sipped and savored, rather than gulped or quaffed. If you’re unsure whether a particular cocktail can be served “up,” it’s always best to consult with a bartender or cocktail expert to determine the best serving style for the drink.
How can I elevate my cocktail game by serving drinks “up”?
Serving cocktails “up” can be a great way to elevate your cocktail game and take your bartending skills to the next level. To start, focus on mastering the basics of cocktail preparation, including measuring ingredients, mixing drinks, and straining cocktails into glasses. Practice makes perfect, so be sure to experiment with different recipes and techniques to develop your skills.
Once you have the basics down, focus on developing your own unique style and flair. Experiment with different garnishes, glassware, and presentation techniques to add a touch of elegance and sophistication to your cocktails. Consider taking a bartending class or workshop to learn new skills and techniques, and don’t be afraid to try new things and take risks behind the bar.