You know the world of the cocktail is changing when a vermouth company reformulates their product to the original recipe. This seems to be happening more frequently now that people have started to appreciate more complex flavours and less syrupy sweetness. Noilly Prat Original has just hit the airwaves in Ontario, with their rediscovered love for the past. Prior to this epiphany, Noilly Prat had been hocking the “Extra Dry” formulation, which was–correct me if […]
Most aspiring mixologists love to create unique cocktails by combining an array of flavours. The use of bitters is one example of an ingredient that has become popular again. For many years bitters were left out of Manhattans and many bars didn’t even stock them. But times are changing and with the cocktail renaissance in full swing, many bars are creating their unique recipes for “house bitters”. Obviously, there are a plethora of other unique […]
Raw eggs are all the rage these days if you are an avid fan of cocktails. In many classic cocktails, eggs were an important part of the recipe, providing unmatched texture and mouthfeel. Some of the best know cocktails that use eggs are flips, sours and eggnog. Without the egg, these drinks are a mere shell of the original recipe. But bringing back the raw egg, by convincing a bar or restaurant owner that the […]
The idea of a sour mix is simply one of the efficiencies in a fast-paced work environment, such as a bar or a big party. By premixing simple syrup and freshly squeezed citrus juice, and then bottling the mixture, you can avoid doing this repetitively for each drink. For most people, making sour mix is not something they need to do unless they drink a lot, or they have people coming over for a party. […]
The key ingredient in the Mai Tai, orgeat syrup has a pleasant almond flavour with a sweet perfumed aroma, most likely from the orange blossom water. It is an excellent ingredient in cocktails and has a long history.