Whisky

This is one of those spirits that either gets rave reviews or boo’s and hisses. Some people think that the price point of Blue Label is a rip off, while others see that it represents something more than just the liquid in the bottle. It is true that Johnnie Walker Blue Label is a blended scotch, which automatically nix’s this

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Cocktails

It’s that time of year when we are assaulted with a new block-buster movie every weekend until the end of the summer. Many of the movies will be a waste of time because they lack character development or the story is covered up by special effects. But, there is one decent movie coming out, with a really well-developed character, and

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Cocktails

No discussion on cocktails is complete without discussing the Singapore Sling. The history of the Singapore Sling was thoroughly documented by Mr. Ted “Dr. Cocktail” Haigh in the Journal of Mixology (a book in which I also contributed an article). However, this post is going to deal with flavour and why the Singapore Sling is a great example of a

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Cordial

What is Triple Sec? Triple Sec is an orange flavoured liqueur produced from the bitter peel of the Laraha orange. The Laraha is the Valencia orange which was transplanted to Curaçao, but because of the soil and climate condition the orange developed into an inedible fruit due to the bitterness. The peel of the Seville orange is also used in the

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Ingredient

What is simple syrup? As the name states, simple syrup is pretty simple. However, it is a crucial part of cocktails and without a standard syrup, many cocktails can become cloyingly sweet or unbalanced. In the Mixologist: The Journal of the American Cocktail, I wrote an in-depth article on how to make a simple syrup and some background information on

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Soda

The Internet is quickly becoming the place for highbrow cocktail culture. As a group discussions on the use of rare ingredients, which most bartenders have never heard of, or the nuances of a cocktail created in 1933 is not uncommon and may be the norm. So, very rarely are discussions of basic drinks brought up. Part of the goal of

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Blog Post

The online version of Jerry Thomas’ bartender guide is being updated and will be online soon. Thanks for your patience.

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Blog Post

This is the first article, in a series, that will be intermingled with the other posts over the next few months. Basically, I’ve been looking at some scientific research on alcohol, beer, wine and bitterness published over the past few decades. Basically, these are studies that are conducted in a scientific fashion and have been published in peer review journals.

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Cocktails

While I’ve been exploring the world of Tiki, a few of the drinks I’ve made have incorporated dairy products. Some of the cocktails called for milk, others called for cream, and they all called for some form of citrus juice. The combination of dairy (water, oil emulsions) and acids from citrus fruit can be problematic. Most bartenders know about the

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Blog Post

When creating a new cocktail, balance is always important. A common rookie mistake is to make a cocktail that has the alcohol content way out of proportion. You know, the one that should actually have the flammable symbol on the side of the glass. Five ounces of Everclear (95% ABV), one-ounce orange juice! The idea being that; it may not

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