Blog Post

When I was at the Moscow Barshow (September 2011) I had the opportunity to judge the cocktail competition that pitted the best bartenders in Russia against one another. Robert "Drinkboy" Hess was also one of the judges and afterwards we had a discussion on the best way to rate cocktails in a competition. The discussion is ongoing and at some

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Science

High fructose corn syrup (HFCS) is all the rage these days. Actually, its more likely to cause opinionated rage, at least on the Internet. In the summer of 2006 I was going to discuss this topic but got distracted by all the boozy goodness. Then Scott, at Scott’s Rum Pages, brought up the point about HFCS in the Rum and

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Science

What is it about High Fructose Corn Syrup that makes it different from other sugars, like common table sugar? Obviously, the sugars come from two different plants corn and sugar cane / sugar beets. But the key factor, and the one that causes the most discussion, is that the sugars produced from corn are a products of a multi-stage enzymatic

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bar

When you work behind a bar, there are many things that the customers / guest don’t get to see or don’t understand. Sometimes we don’t want you to see things, it is part of the magic, other times we would like to let you know about something. Here’s one of those things that everyone should know. When you come to

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Whisky

The subject of whisky is one of those topics that can go on forever. There are magazines and websites dedicated to just one particular whisky region, there are zealots who defend their brand with the same heart one would defend a country. Then there are those who scream blasphemy at the thought of adding anything to a single malt scotch,

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Science

When you publish a website, you often leave yourself open to public scrutiny, which often leads to “Fan Mail“, as I like to call it. Most of the time I ignore it, but sometimes I feel compelled to reply. This is one of those occasions. Now, the topic is High Fructose Corn Syrup, again, but it has become a kind

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Blog Post

If you’ve found an old bottle of whisky, rum, cognac or wine in a dank old basement, it might be worth something. Below is a list of sites that might be interested brokering the sale of the product or offering an appraisal. Important Notes! 1. You will need to provide a clear photograph of the product to these sites if

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Bitters

Presumably this is a bitter named after the Knights of the Order of St. John of Jerusalem founded around 1023 as the Knights Hospitaller and eventually just the Knights of Malta. In 1119 the Knights Hospitaller and the Knights Templar were formed, but when the Templars were disbanded in 1312 most of their assets went to the Hospitallers. After being

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Cordial

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Bitters

The preferred bitter of the sea-going captains or possibly just a name. This recipe is classified as a “strong bitter” and is in the same category as Angostura, Calisaya and Hop bitters. Seamens Bitters Recipe: Cardamom 3 oz Nutmeg 5 oz Coriander 8 oz Cinnamon ½ lb Cloves ½ lb Allspice ½ lb Caraway ½ lb Calissaya Bark 1 lb

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