Welcome to the Jigsaw Bar – Index

Three Olives Tomato Vodka

Three Olives Tomato Vodka

The best advice I ever got on learning to keep and tend a decent bar is to go to a really good bar with a well respected bartender (preferably during off hours on a weekday when s/he has time to talk) and try new drinks until you find something you like — then get the bartender to explain how it’s made.  Buy just the ingredients for that drink and make it for yourself a few times until you get it just the way you like it — then make it for friends until it’s second nature. — then — repeat the whole process with a new drink.  This will slowly build a bar of ingredients you’re comfortable with and know how to use.  Over time, you can start experimenting with your growing knowledge and ingredients.

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A Cross-Indexed Table of Contents

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INTRODUCTION

Books, links, favorites, philosophies

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RECIPES FROM LYNN’S JIGSAW BAR

– recipes are cross-listed in all relevant categories
– recipes names that are gray are recipes I’m just learning, working on, fiddling with, experimenting on… They’re “in the works”

Classic Cocktails

In general, drinks that are referred to as “classics” are drinks that have been around for at least 80-100 years, making them some of the first inventions of professional bartenders.  In other circles, we’d call those antiques.  Most often, classic means the drink is at least 50% distilled spirits or liqueurs, and usually more than that.  When possible, I like to offer a more dilute version that spreads the alcohol out over more ounces of other liquids like juice or soda.  sometimes, the “classics” have given way to technology — there are no  classic blender drinks (technology!) and there’s tendency to limit ingredients to 4 or fewer.  By contrast, a more modern version may use a blender, a flash-freezer, or a culinary torch — and complex and involved mixology and chemistry are common.

I’ve also included the original versions of popular “younger” cocktails here.  Variations, innovations, and the decendants of drinks listed as classics may be included with the classic recipe, or may found in a different category.

Fruit / Juice Based Drinks

Drinks with more than half their volume from one or more juices.

The Versitile Bloody Mary

Other Savory & Salty Low/No-Sugar Drinks

Martini Type Drinks

Fizzy Soda Drinks

Drinks with more than half their volume from one or more carbonated beverages (soda, seltzer, and club soda; sparkling water, sparkling wine, sparkling fruit juice,  tonic etc.)

Frozen or Blended Drinks

Punch, Beer, Wine, Ale, Mead, Cider, & Pitcher Drinks

Coffee, Tea, and Cocoa Drinks

Creamy & Milk Based Drinks

Hot Cups

Shots, Sips, Amuse Bouch, and Samplers

The only requirement for this category is size: that it can be served in a shot glass or cordial (1 /12 – 3 1/2 oz).  Some of these are almost straight booze — others are mostly food.  But always — size matters.  Make up a tray for a party or poker game, set a shot-glass chess board or roulette wheel, or make each individual shot a flamboyant presentation. 

Bormioli Rocco shot glass

Bormioli Rocco shot glass

Low-Calorie Cocktails

Drinks that come in at 100-200 calories or less — regardless of total volume — we’ll call “low-calorie” and just suggest that almost any tall icy drink can be divided into 2 smaller cocktails and make the cut….  Since I don’t use ingredients that contain aspartame or any of the other chemistry-set sweeteners, all these cocktails contain cane sugar, stevia, honey, molasses, maple syrup, or one of the sugar alcohols to sweeten them.  If you use chemical sweeteners — you may be able to substitute those to further reduce total calories (though the current science is casting doubt on the usefulness of such substitutions.)

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RECIPES FOR BAR INGREDIENTS YOU CAN MAKE YOURSELF

How to Make Simple Syrup
Basics of Infused Syrups
Basics of Brewing Tea (Infused Water)
Basics of Infused Acids
Basics of Infused Oils
Basics of Infused Alcohol
Basics of Small Batch Bitters

Individual Infusion Recipes

All recipes in this section are concerned with producing vinegars, syrups, and liquors.  The foods produced in the process may also be useable as ingredients, but are not the main focus.  These recipes are preserved by chemistry of the vinegar, sugars, and alcohol in them, and ingredients used to produce infusions should be removed from their liquids as described.

Some of these recipes are based on hundreds of years of tradition — so when they mention specific indications (sore throat, nausea, tension, hangover etc) no claims are made about them as medications. 

Read the “Pleasure Disclaimer”

Bar Food / Ingredient Recipes

All “pickled” veggies/foods in this section are refrigerated pickles and do not require traditional canning methods.  As such, they have a limited time in which they are useable and must be kept chilled to stay fresh.  In these recipes, the foods are the goal, rather than the vinegar, salts and liquids in which they are preserved — however, those liquids and salts may also be useful.

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YES

YES

FURTHER “ALWAYS ON HAND” TOOLS AND INGREDIENTS
–A Visual Tour

DRINK HEALTHY  — A FEW WORDS ABOUT WHAT THIS MEANS

TO SWEET OR NOT TO SWEET.  THAT IS THE QUESTION
–Includes poem: Ode to Sugar

THE PLEASURE DISCLAIMER

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In real life — I’m not always mixing drinks.
Sometimes, I’m thinking about other people mixing drinks.

Link to my 7-By-The-Sea blog essay on "Alcohol & Asperger's Syndrom"

Link to my 7-By-The-Sea blog essay on “Alcohol & Asperger’s Syndrom”

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"The Success of Failed Attempts: Prohibition in the US"

“The Success of Failed Attempts: Prohibition in the US”

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The Best Foods in America (and Best For You) -- What do you eat when you're hungry?

The Best Foods in America (and Best For You) — What do you eat when you’re hungry?

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