Podcasts about new york's back forty

Once upon a time, all you needed for cocktail-making was liquor, ice, and a glass. Now, a cocktail isn't complete without freshly muddled fruit and herbs. Michael Cecconi, mixologist at New York's Back Forty who also works at the Savoy and teaches at the Institute of Culinary Education, has paid his muddling dues and wants to share his hard-earned knowledge. He does not think that drinks should have broken pieces of glass in them, for one. He recommends getting the right type of muddler and an unbreakable glass, then using your arm's weight to help your motion.

Citrus is dear to Michael Cecconi, mixologist at New York's Back Forty (he also works at the Savoy and teaches at the Institute of Culinary Education). His advice is to use up every last bit of your lemons and limes. The day before a party, zest some citrus and let the zest sit in a Mason jar with an alcohol like bourbon or tequila. The next day, juice the fruit and add it and the zest to your liquor. Then enjoy.

Michael Cecconi is the mixologist at New York's Back Forty; he also works at the Savoy and teaches at the Institute of Culinary Education. He uses two glasses as a workaround when he's without a strainer.

Michael Cecconi is the mixologist at New York's Back Forty; he also works at the Savoy and teaches at the Institute of Culinary Education. He shares a quick summertime drink idea, called a Scotch Blossom: 2 ounces of Scotch, 1 ounce of honey simple syrup, 1 ounce of lime juice, 4 to 8 mint leaves, and ice. Shake vigorously, add soda water, and enjoy.

A professional bartender probably needs a few types of strainers; you only need one. Michael Cecconi is the mixologist at New York's Back Forty; he also works at the Savoy and teaches at the Institute of Culinary Education. He describes the different cocktail strainers available and weighs in on which is most versatile: the julep strainer.

Michael Cecconi is the mixologist at New York's Back Forty; he also works at the Savoy and teaches at the Institute of Culinary Education. He's seen a lot of hangovers in his day, and knows a thing or two about how to prevent them: Drink water. His advice is simple but sage.

Michael Cecconi is the mixologist at New York's Back Forty; he also works at the Savoy and teaches at the Institute of Culinary Education. He says that while a lime may not look good on the outside, it will still taste fine on the inside.