Sugar
Simple Syrup for Cocktails
What is simple syrup? As the name states, simple syrup is pretty simple. However, it is a very important 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… [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.… [Continue]
Brandy Old Fashioned
Another month, another Mixology Monday. This one is being hosted by Marleigh at Sloshed! As usual I waited until the last minute before writing, and as I write this I haven’t even decided what I’m going to write about! Obviously the… [Continue]
Rum and the Distillation Process
Recently I received an email question from Bryan, a regular reader of The Art of Drink. In his email he had some questions about the process for making rum and requested some information, if possible. Well, I’m always willing to answer questions, really, just email me. In this case the answer is appropriate for an article so I did a little bit of research… [Continue]
Grenadine Syrup
In the never ending quest to discover what makes a great cocktail, I've embarked upon a… [Continue]
HFCS Research
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… [Continue]
High Fructose Corn Syrup Pt. II
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 process that breaks down corn starch into simple sugars.… [Continue]
High Fructose Corn Syrup (HFCS) Part I
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 Coke post. This reminded me that I was going to write something about this… [Continue]
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