After a recent trip to Port Alberni, B.C., to meet-up with a world record pumpkin grower Jake Van-Kooten, who showed-off 650lbs example, I have a newfound appreciation for the gourd-like squash and its plentiful food options. By the way, the current world record holder is Chris Stevens’ 1,810-pound Atlantic Giant pumpkin. Amazing.

Aside from the typical usage of pumpkins such as: thanksgiving staples, Halloween jack-o-lanterns, chucking (a competitive activity in which teams build various mechanical devices designed to throw a pumpkin as far as possible) and pumpkin festivals, it’s such a great veggie to consume during the cooler seasons. With  nutrients like zinc, vitamin A and other vitamins, you can’t go wrong with pumpkin. If you’re looking for cooking ideas and versatility, go with the pumpkin instead squash or zucchini. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers.  When ripe, the pumpkin can be boiled, baked, steamed, roasted and made into soups and purees. And of course, most of us love people Pumpkin Pie or roasted seeds.

In the Middle East, pumpkin is used for sweet dishes; a well-known sweet delicacy is called Halawa Yaqtin. In South Asian countries such as India, pumpkin is cooked with butter, sugar, and spices in a dish called Kadu Ka Halwa. In China, the leaves of the pumpkin plant are consumed as a cooked vegetable. In Japan, small pumpkins are served in savoury dishes, including tempura. And in Italy, it can be used with cheeses as a savoury stuffing for Ravioli.

Also, pumpkin can be used to flavour both alcoholic and non-alcoholic beverages. If you’re looking into other examples of “Pumpkincraft”, opt for these ideas (and recipes): Pumpkin Tart, Creamy Pumpkin Puree, Pumpkin Clafouti (with Spiced Pear & Cajeta Ice Cream), Pumpkin Spice Cupcakes, or Mini Pumpkin Cheesecake, just to name a few. Be inventive.

This fall, when you hit the pumpkin patch to get ready for Thanksgiving and Halloween, think of doing more with your pumpkins than getting “down with the freaks and the ghouls”.

Richard

Ice tea just sounds good whenever someone offers it. And when you put the two words Long Island in front, sounds that much better. Named after one of the largest continental US Islands (in New York), this beverage has been around since the 70s. Add 1 part vodka, 1 part tequila, 1 part rum, 1 part gin, 1 part triple sec, sweet and sour mix and cola. I know, ’seems pretty heavy but the taste -and the sensation- is unforgettable and long-lasting.

The name Collins, aside from being a family name, is essentially the name of a very common glass almost everyone has in their homes. I have a set of four and am a big fan of them because I like to get a lot into my glass at one time and consume in big gulps. All this to say that making a Dry Gin Collins is pretty simple. This drink consists of mixing ice, gin, lemon juice, lime juice and simple syrup. Stir, top with soda water and presto! For an even fancier feel, garnish with lemon and lime slices. What was once common in your home is now exceptional.

Finally, you have got to have Lemonade during the summertime, whether it’s for nostalgia sake or you’re just teaching your kid(s) how to make it from scratch. Though what I’m about to suggest is for adults only. Fill a Collins glass -back to a Collins again- with ice. Add vodka, some ginger juice and of course homemade or pre-made lemonade. And you can always garnish it with a lemon twist. Nothing is better than that cool refreshing drink (and the sunny memory).

Remember, the summer season is about mixing, mixers and “chillaxing”. And don’t be afraid to “muddle well”. I would.

Richard

When you have a glass in one hand, and a napkin and hors d’oeuvre in the other, it can seem quite puzzling to manage everything. You should always hold the base of a wine glass with the thumb and index finger of your left hand. Then place your napkin between the middle and ring fingers of the same hand. Your baby finger and your ring finger should hold the napkin horizontally. Then you are free to pick up your appetizer with your right hand and deposit it on the napkin held in your left hand.

You should always keep your right hand clean and free for shaking people’s hands, using the back of your hand to help you navigate through the crowd, for protecting your glass to avoid accidents, to accept business cards, and above all, to choose your next appetizer. A cocktail is an occasion to meet and greet, to make contacts and to socialize with the co-workers we like. It isn’t a sit-down meal or a pub. You should accept what is being offered, but in moderation. Ideally, to avoid the negative effects of alcohol on your stomach, or the desire to pig out at the buffet, you should eat a little snack beforehand, to tide you over.

Another thing: choose hors d’oeuvres that can be easily eaten in one bite. Avoid those which are served on brochettes or in little glass bowls because then in addition to your wine glass and napkin, you have extra utensils to hold on to. Unless there is a second server that follows the first one around to collect the garbage; in that case, go ahead and take one.
There you go, cocktail etiquette 101! Do you have any tips and tricks that you would like to share with us?

Research Team

CHECK THE TECH

Muddler

This is a handy device for crushing soft fruit and herbs. Resembling a miniature rolling pin, a muddler is generally made from wood or plastic. Muddling is an aggressive (and fun) act, often requiring brute strength to crush more fibrous fruits such as limes or apples. The act of muddling helps extract the fruit or herb oils found in the ingredients you use, and is an effective way of relieving stress. Always muddle in a glass that can handle the pressure, such as a rocks glass or the toughened mixing glass.

Measure/Jigger

Always use a measure to ensure consistent balance for the cocktails you create. Some bartenders will often pour by sight or use a method of counting which is called ‘speed pouring’. This method often takes a long time to perfect and bartenders constantly assess their accuracy by rigorous testing. For peace of mind, a jigger or measure will always give you the same result until you feel confident enough to move on to other methods of measuring accurately.

Tin

A shaker kit resembles a milkshake can and is generally made from polished stainless steel. Occasionally it is made from sterling silver. The tin fits over the mixing glass and should be a snug fit. With a gentle tap, the tin and glass should form a vacuum seal in which you can happily shake away without the fear of being drenched. Without this vacuum seal, the tin and glass can separate, fly off, and injure your friends, the girl you’re trying to impress and your pride. Therefore, make sure that you shake with the mixing glass facing away from your fans, or fancy expensive mirrors.

Mixing Glass

Resembling a British pint glass, the sturdy mixing glass is an essential piece of kit. Generally paired with a Tin, the mixing glass enables you to see the drink as it’s being built, and will silently warn you if you accidentally pick up liqueur instead of the dry vermouth.

Strainer

This alien-looking device, the strainer should fit neatly over the top of a mixing glass or tin. The small spring mechanism both enables a snug fit and prevents ice or pieces of fruit from coming through and spoiling your perfectly made cocktail. Incidentally, the coil from some shakers is removable, and when placed into a tin with egg whites and shaken will provide a lovely, rich, thick mousse. Handy, eh?

Blender

The most expensive piece of equipment in the basic bartending tool kit, the blender is the route to all things frozen, and can also serve as a shortcut to chopping fruit when you lack the time or inclination. Today, most bars will use their blenders to either crush ice, or create cocktails that are frappe or frozen.

Generally, domestic blenders are not as robust as commercial blenders, but unless you’re making frozen daiquiris for all your neighbors every night of the week, or blending gravel, a good domestic blender should be perfectly adequate for most frozen recipes.

Bar Spoon

A bar spoon has an elongated handle with a twisted middle section. These spoons have either a flat disk end or rounded end. Both ends are effective for stirring cocktails, and the twisted middle section allows for faster action when stirring. Also, the spoon measures roughly 5ml or 1.4 oz, so it is convenient for measuring small amounts. When stirring drinks it is important to try and be as gentle with the ice as possible, since aggressive stirring will chip the ice and lead to overdilution of your drink. Overdilution is the cardinal sin of bartending, and bar spoons make for good knuckle-rapping devices should you receive a drink that is more water than flavour.

Cocktail Sticks/Picks

These are useful devices for fishing out that cocktail garnish at the bottom of your martini glass. Using your fingers is gross, unless in extreme circumstances (like you missed lunch) and provided that you are covert about it. Cocktail picks are also great for securing other fruit garnishes such as apple or pear fans.

Straws

Straws are handy little chaps for checking the balance of a cocktail before pouring and serving it. Not, as some would believe, a way for the bartender to pinch a bit of your cocktail. Straws come in many different shapes, sizes, and colours. Personally I prefer a lovely clear straw but to each his own. I would steer clear of straws that have more than one bend and are fluorescent, but again this is just personal preference. Incidentally, martini glasses are specifically designed to reject straws; watch what happens when you place a straw into a full martini glass. This is just plain wrong. Garnishes should always be placed where the drink meets the straw, allowing for the bouquet of the garnish to be appreciated when you lean in and take a sip.

So there you go, you’re all set! Now get out there and start mixin’! And don’t forget to tell us about your tips and techniques… Any fave cocktail accessories? We want to know!

Richard