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.
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
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
It is that time of year when Tales of the Cocktail requests nominations for the best bars and bartenders from around the world. This year I will enthusiastically tip my hat to the Vintage Cocktail Club in Dublin Ireland. So why I am so enthusiastic about VCC? Well, read on and find out. In February 2015, my girlfriend and I
I’m not sure who decides these things, but today (June 11th) is World Gin Day. So what does one do on a day that celebrates gin? I’d hazard a guess that we’d enjoy a gin cocktail. The obvious choices are the Negroni or Martini, but may I suggest The Filby? Yes, I’ve written about this cocktail before, but that was
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
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 tbls Cloves 2½ tbls Allspice 2 tsp Nutmeg ½ tsp
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 and far between, but a few still exist and here
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 places stocked mineral waters, with pharmacies being the most common.
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 in San Francisco around 1925. But the reality is very