Ingredient

Acid Phosphate

The most popular drink in the world was once made using Acid Phosphate. Today, Coca-Cola no longer uses this unique ingredient, instead they have simplified their formulation by using phosphoric acid, which still makes it a phosphated soda, but not the classic version. The “phosphate drink” was the most popular… [Continue]

Lactart

Acid Phosphate may have been all the rage during they heyday of the soda fountain but that didn’t mean it was the only alternative beverage acidulent. There were actually a number of competitors, most of them trying to cash in on Acid Phosphates popularity. Some used hydrochloric acid, a not so great drinking option. Another one was called Lactart and it was a much better option for consumption… [Continue]

Orgeat Syrup

Many classic drinks use orgeat syrup as a component of the drink. It is most famous for contributing to the original Mai Tai but it can be found in many other classics including the Scorpion, Japanese cocktail and the traditional French drink called the Momisette. Orgeat, sometimes called "French Orgeat", is simply… [Continue]

Falernum

This particular cocktail ingredient has had a significant amount of discussion in the old blogosphere. Many of the cocktail luminaries, if there is such a thing, have researched the origins of this flavour syrup from the Barbados. None more than Ted "Dr. Cocktail" Haigh. In a now defunct Martini Republic post,… [Continue]

Angostura Phosphate

Even though phosphates were closely associated with the soda fountain, the ingredient acid phosphate did crossover to the saloon and made it into a number of cocktail books. The one cocktail that often shows up in these guides is the Angostura Phosphate. This drink was a pick-me-up used to cure hangovers, settle the stomach and clear the head. Many of these drinks haven't been properly made… [Continue]

Lillet Blanc

Lillet BlancA few months ago I drove two hours to pick up a bottle of Lillet Blanc (pronounced Lee-Lay), so I could make a Corpse Reviver II. The Corpse Reviver II was okay, but the Lillet intrigued me. Lillet Blanc is an aperitif from the Bordeaux region of France that was created in 1887… [Continue]

Orange Flower Water

Orange Flower WaterThe distilled spirit of orange blossoms is one of those rare ingredients in cocktails, that should probably get more attention. There are a few cocktails that use orange flower water, the most common being the [Continue]

Good Ice Makes Great Cocktails

Ice2Ice can be a pretty boring topic, unless you are talking to a cocktail enthusiast, then you just need to sit back, listen, and enjoy the cocktail they served you demonstrating the potential of ice. Besides filling the glass and chilling the drink, what’s so important about ice? Well,… [Continue]

Jamaica Ginger aka “Jake”

Last week Trevor Easter (bar manager of the Rickhouse in San Francisco) asked me a question about Jamaica Ginger for a cocktail that he was researching. It just happened that I did know a fair amount on the subject. While doing research for Fix the Pumps I came across some old recipes… [Continue]

follow on twitterFollow Art of Drink on Twitter

Twitter Updates

RT @smultronanja: Everything in food is science. The only subjective part is when you eat it. @altonbrown instagram.com/p/r5gCgkkxzx/
Using a fruit press to extract honey. :: drnk.ca/1Bzk9jd #photo
@ryanfeeley the kit is because people like to try the Acid Phosphate as well, so I bundle and discount.
@ryanfeeley you can also get the bitters at BYOB in Toronto on Queen Street. (saves shipping)
.@ryanfeeley the Abbott's bitters are excellent. Not sold out yet, but getting closer. Available here: drnk.ca/abbottsbitters
"A Whisky Lover's Obsession. Finding whiskies that hold their value" drnk.ca/1rfadZN via @BBC