Last Call for Abbott’s Bitters

Posted by Darcy O'Neil on January 15, 2015

The barrel is dry and the last of the Extinct Abbott's bitters have been bottled. That means there are only 300 bottles left and once they are gone, that will probably be the end. Have no doubt they are a great tasting bitter and the research does point to this being the original Abbott's recipe. However, these bitters are not easy to produce and even harder to market. Getting the key ingredient requires a flight to the Caribbean and the Tempus Fugit trademark application has created too… Continue

Pedro Ximénez Phosphate

Posted by Darcy O'Neil on August 14, 2014

When you think about the fortified wine called sherry, the soda fountain probably doesn't come to mind, but it should. People have done a great job sanitizing the evils of the soda fountain from our collective mind, but just like bars, soda fountains in the 1800s had a large repertoire of drinks including spirits and fortified wines. I'm sure you could get these alcoholic tipples straight, if you asked nicely, but the preferred way to serve them was mixed with soda, like the PX Phosphate.

Continue

Chemical Compositions

Posted by Darcy O'Neil on June 10, 2014

Tales of the Cocktail 2014 is just about a month away. As usual, I am presenting this year and I'm going back to my roots, chemistry. The Chemical Compositions session is about what chemicals make spirits taste like spirits. The coolest part is that we will be sniffing more chemicals than a 1980s hair metal band. I'm packing a bag full—9 to be exact—of individual chemical compounds that are core components of a number of spirits and liqueurs. Curious?

Understanding… Continue

Raw Milk

Posted by Darcy O'Neil on March 11, 2014

Since this is a site dedicated to all things drink related, and milk is a delicious drink, I should probably tackle the debate over raw milk. This is an interesting topic because it encompasses science, politics, health and flavour and I have become increasingly interested with the future of food, hence my Yokel side project. But let's talk about milk.

Louis Pasteur was one of the greatest scientists in human history. His research on germ… Continue

The Seven Year Itch

Posted by Darcy O'Neil on February 05, 2014

Ever hear of the seven year itch? It's a term that suggests happiness in a relationship declines around year seven of a marriage. I think that term applies to more things than relationships, like jobs and writing.  Many writers pen articles on multiple topics and I've decided to do the same to keep life interesting. I'm still going to write about drinks, but I'm now… Continue

Twitter Updates

@dawinship that's ammonium carbonate but might work okay. Try it, the Amish use it in cookies instead of baking powder.
.@dawinship ever read this really cool blog called Art of Drink? Google it, you'll love it! Post on Ammonia Coke is there somewhere
.@dawinship ammonia powder as in ammonium hydroxide? Works in the Ammonia Coke, in tiny quantities, just fine
Vintage Cocktail Club Bar Team :: drnk.ca/1Nhwj62 #photo
Crappy Return Of The Misguided Mindset drnk.ca/1DVdu3i via @jeffmorgen
The Misguided Return of the Crappy Drink drnk.ca/xcrappy @davidwondrich