#bartender trick

[barsmarts]

Keep Mint Fresh Longer

Bryan Schneider of Quality Branded Restaurants for Esquire on how to get more out of your mint:

"One secret I've picked up over the years is what I call the 'Double Mint Shocker,'" explains Schneider. Mint can be a fickle garnish that will quickly go limp and brown over the course of an evening. To combat that, Schneider takes a bunch of mint and pulls off the bottom leaves of each sprig to reserve for muddling in cocktails, while leaving the top of the sprigs for garnishes. He then submerges them in a cup of ice cold water, upside down, with the ends of the stems above the water. After chilling for 10 minutes, he puts the sprig's stem down into hot water, careful not to let the hot water touch the leaves. "Watch as the sprigs perk up," he explains. "This will keep mint fresh for 12 to 24 hours on your bar top."

Head over to Esquire to read up on a few more quick tips, including why you might use food-grade citric acid to brighten up your cocktails.

[barsmarts]

Dave Arnold’s Food-Grade Citric Acid Trick

Nick Bennet of Porchlight for Esquire: 

"Citric acid. Not just a little lime or lemon juice. I am talking about food-grade citric acid," explains Bennett. He uses the water-soluble powder to add brightness to his cocktails like the Citron Solution and Porchlight's take on a classic Cosmo. "The boosted acidity balances the cocktail without altering the flavor in the way an extra lemon or lime would." Bennett claims he swiped this trick from the legendary Dave Arnold, who used it at his bar Booker and Dax to make orange juice as acidic as lemon juice. "My mind was blown by the possibilities."

Head over to Esquire for a few more helpful tips, including how to keep mint fresher longer.