Posts Tagged

syrup

Ingredient

In the never ending quest to discover what makes a great cocktail, I’ve embarked upon a study of grenadine. Sure it may seem like a trivial subject, but I’ve learned that it’s the small things that are often overlooked and led to the downward trend in quality. When we understand the simple things, it allows us to create more complex

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Ingredient

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 flavoured syrup from the Barbados. None more than Ted “Dr. Cocktail” Haigh. In a now defunct Martini Republic post, the good Doctor made a couple of statements about

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Ingredient

What is simple syrup? As the name states, simple syrup is pretty simple. However, it is a crucial 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 article on how to make a simple syrup and some background information on

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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 in San Francisco around 1925. But the reality is very

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Ingredient

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 a sweetened almond syrup with a little orange

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