Finding Balance
By Chelsea White
Editor’s note: “That’s the Spirit” is a new column by bartender Chelsea White, who infuses her drinks and her writing with wisdom that comes from practical experience and life’s lessons.
When you’re creating a cocktail, the key concept you need to cling to is “balance.” Too sweet, too acidic, too boozy? You need a better balance.
What I’ve learned in cocktails is: you usually need more acid and less sugar. Margarita? One ounce lime juice, a quarter of agave. Whiskey sour? Two ounces booze, (you always need more booze), an ounce lemon juice, half an ounce simple syrup. Manhattan? Booze, more booze, and bitters. (Manhattans resonate with me on a very primal level.)
I don’t think this is a super-separate concept from life in general. We could all use a little more balance.
This year has been rough for me. I think it’s been such for most of us. I’ve dealt with uncertainty, I’ve lost a workplace, I’ve wondered how I’ll pay the bills. That’s the acid. That tart, overwhelming taste that presents on its own is almost painful. It hurts your stomach, it makes you gaggy. It’s too much.
I’ve also fallen in love this year. I’ve made up for so much lost time with my kids. I’ve survived thus far, (I’m not challenging you, 2020, I know you’re not done!), and I am so proud of that. A lot of sour happened this year and I’m grateful for the sweet that balanced it.
I’m also thankful for the booze. Because I’m a bartender, and we kind of depend upon it as a livelihood.
I read all these articles about this pandemic and the emotions we are all feeling about it. We’re scared. We’re lonely. I hear a lot about how you all miss me and my cohorts. And, boy, do I appreciate what we mean to your lives. But what I pull from all of this is that sometimes you just have to find the balance and enjoy the results. Cocktail or not, balance goes a long way toward improving palatability.
New York Sour
2 oz whiskey (I like a spicier one in sours, so think rye or Irish.)
1 oz lemon juice (Just get a bottle. It’s way easier than juicing.)
½ oz simple syrup (Know why it’s called that? It’s literally that simple: one part water, one part sugar, boil until dissolved, store in the fridge for literally forever. Or two weeks. Your call.)
Listen, you should shake this with ice. Use that long-forgotten blender bottle, if you need to. Trust me, it’s worth it. Worst case: build the ingredients and stir. It’ll be okay. Once you’ve combined these guys, add ice all the way to the top of your glass and carefully float a dry red wine like merlot or cabernet on top. Just gently pour it and the wine will gladly do the rest. If you want to get super bourgeoisie, make yourself a flag garnish with a cherry and an orange slice on a pick. Enjoy the aesthetics then sip and enjoy this super-classic cocktail – responsibly and in moderation.
Chelsea grew up in the service industry, working regular shifts hosting and bussing as well as in the kitchen in her parents’ former restaurant on Beaver Island. She’s been behind the bar on and off since she was 20 and is passionate about all things alcohol, most recently diving into the wide world of beer to further her education. When she’s not “behind the pine” or on the beach, you can find her navigating homeschooling with her daughters, dabbling in writing or experimenting with new cocktails at home.
