Shaken, stirred and built
I’m always looking for ways to up my hostess game. I can throw a pretty good dinner party and think I’m quite proficient at setting a nice table and putting something palatable about a plate but what has always stumped me, especially as a non-drinker is what to serve to drink.
Since moving to Switzerland, this glaring hole in my repertoire has become quite serious. That’s because apéro is a big deal in Switzerland. Apéro is basically cocktail hour. However, in Zurich, Apéro is a whole thing. It can be nothing fancier than a glass of something alcoholic and bowls of nibbles, but most stretch to finger-food, be that savoury tartlets or little cups of pumpkin soup. Americans are catching up to this style of entertaining by harnessing the French charcuterie which comes from two French words: “chair” which means “flesh,” and “cuit” which means “cooked.” Unlike Apero, Charchuterie, is not an event. You could have a patter with cold dried meats for breakfast if you’d like indeed you’ll find such a board at any good continental hotel breakfast.
Let’s also not confuse Apéro with having an apéritif. An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet. Common choices for an apéritif are vermouth; champagne; pastis; or other styles of dry sherry.
Apéro in Switzerland is - as far as I can make out, tantamount to a vehicle for socializing and networking. As a host of an Apéro your main responsibility is not to make introductions but to provide food that can be eaten easily and quickly; after all, guests need one hand for a glass and the other free for shaking. If your guests have both full, there’ll be no handshakes and Swiss society would collapse. So you see, Apéro is a big deal in Switzerland.
Again, this leaves me in somewhat of a bind. Thankfully the world does not exclude the non-drinkers anymore (although I always get gasps and wide eyed looks upon disclosing my preference). There are plenty of mocktails that can be part of the Apéro experience.
So I sought to remedy this failing … as one does, and I enrolled in a 2.5 hour course this past weekend at the Park Hyatt Hotel’s Onyx Bar. During our time with mixologist Arnel de Jesus the class learned the basics of mixology from all the bar tools to the ingredients to make the perfectly piquant and presented mocktail.
Understanding how to mix a drink isn’t difficult once you know there are basically only three methods to do so. Cocktails can be put together either through shaking, stirring or building.
Shaken : Since watching my first James Bond movie…or maybe it was a 1930’s Myrna Loy movie… I’ve always wanted to wear a breath taking gown, while distractedly fiddling casually with planques worth more than my entire (expensive) education and order a something, “Shaken not stirred”. This method of mixing provides the greatest degree of mingling among the ingredients, ensuring the individual components are always properly combined together.
Stirred : The two objectives of stirring the mix in the glass is to combine the ingredients together while also chilling the liquid.
Build : This is the easiest method of making a cocktail, yet the one that’s least known. Building simply means pouring the ingredients into the glass you’re serving with.
I made all three drinks and was particularly happy with my shaken and stirred creations. Since we are still in the summer season I’ll share the recipe for the shaken Mr. Passion mocktail below.
When in Zurich, and wanting something fun to do I would definitely recommend booking the mixology course at the Park Hyatt it was a fun and informative afternoon, and now I think I’m even equipped to host an apéro. If you can’t be bothered with the learning of it all, definitely stop by the Park Hyatt Onyx Bar and order one of the mocktails from their impressive menu. I’m considering a “Cool Down Baby” next time I’m invited to an apéro at the Park Hyatt.
Try serving this beautiful and tasty drink at during these last few weeks of summer. I promise it will be a hit with drinkers and abstainers alike!
Mr. Passion
Ingredients
50cL passion fruit juice concentrate
20 cL lemon juice
1.5 cL vanilla syrup (a MUST)
1 whole passion fruit
Ginger Ale just a splash to top up
Method
In the ice side of a cocktail mixer add ice to the brim
In the liquid side of the mixer add the above ingredients omitting the ginger ale
Do your best James Bond and shake shake shake (for at least 10 seconds)
Use a fine strainer to poor the drink into a chilled serving glass
add a few ice cubes and top up with a splash or two of ginger ale.
Garnish with a slice of passion fruit and some mint
Let us know your favorite cocktail in the comment box below and certainly let us know if you plan on hosting something in future and need some Swiss style Apéro. When in Zurich don’t forget to stop by and visit the Park Hyatt for drinks at the Onyx Bar the ambiance is perfect and the setting sleek.