Bitters

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

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Bitters

A recipe created by Chuck Taggart that was inspired by the flavour of old bottles of Abbott’s Bitters. Taggart’s Bitters Recipe: Gentian Root 1 tbls Cinchona Bark ½ tsp Quassia Bark 2 tsp Ginger Root 1 tbls Cardamom Seed, whole 2 tsp Cardamom Seed, crushed 2 tsp Cinnamon Bark 1½

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Soda

Back before the plastic soda bottle became the defacto container for soda water, soda syphons were used to bring carbonated water to bars, restaurants and even homes. Filling a syphon is a bit different than a bottle, and there are benefits like very high pressure. Unfortunately, “seltzer men” are few

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Soda

Naturally carbonated waters, from volcanic springs, were well known throughout history and prized for their unique properties. The effervescing nature of the water was an attractive quality, and was thought to be a natural tonic. The problem was that capturing and transporting these mineral waters was costly. Only a few

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Soda

Ask most people what an Italian Soda is and they’ll usually describe a combination of flavour syrup and carbonated, or seltzer, water. If you search its origin on the Internet, the majority of the results describe it as an invention created by two Italian immigrants, who made the drink popular

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Soda

This site is named Art of Drink for a reason and I’m trying to cover all aspects of the liquid world, not just alcohol, even though that is usually my main topic. In this article, I’m going to discuss what is probably the number one mixer in the world and

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Soda

A few years ago I wrote a piece on the Secret of Cola and the ingredients used to make cola flavoured beverages. Obviously, Coca-Cola is the king, but Pepsi isn’t doing too bad. The fact is cola flavoured products are tremendously popular, but very few people know what makes that

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Soda

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

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Science

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

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Blog Post

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,

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