Have you ever wondered how they make that delicious creme of coconut used in a Pina Colada? Here is the reverse-engineered recipe.
Historically referred to as stomachic or aromatic wines, Turin type vermouth is typically a sweet or sweetened wine with a high alcohol level. The alcohol content should be 42° underproof. Grape based wines are traditional, but fruit wine is also allowed if it is declared. The sugar should be dissolved in wine as the wine itself must not be diluted. Turin Vermouth Recipe: Cardamom ½ oz Cinnamon ½ oz Cloves ½ oz Coriander 2 oz […]
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 creations. In the world of the chef, the study of salt can take months, or even […]
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 Barbados. None more than Ted “Dr. Cocktail” Haigh. In a now-defunct Martini Republic post, the good Doctor made a couple of statements about Falernum that I have been able to clarify and improve upon his research. These documents also have a […]
As the title suggests, this recipe is simple but indispensable for making cocktails.
Last week bartender Trevor Easter 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 for the production of Jamaica Ginger (1800s) and its fall from grace. For some reason, I didn’t include Jamaica Ginger in Fix the Pumps, probably because it wasn’t really used […]
One of the great things about mixology is the infinite number of ingredient to work with. One flavour that has been a favourite is caramel or burnt sugar. This ingredient provides a number of benefits to any cocktail, including colour, mouthfeel/texture and most importantly flavour! I have created a simple recipe that is great to use in cocktails. The key to a good caramel syrup, for cocktail use, is avoiding using any fats like butter […]
Making classic Tiki drinks isn’t the easiest endeavour. When you start browsing through the drink recipes, trying to decide what to try next, you may often find yourself in short supply of a number of key ingredients. One of them is Falernum, sometimes called Velvet Falernum, which is fairly easy to make if you can’t find a supplier. The other one is Pimento Dram, which is extremely hard to find and more difficult to make. […]
A 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 as a tonic for whatever ailed you. It comes in white or red versions, the red version being created in the 1960’s, […]
The 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 Ramos Gin Fizz, but other than that there aren’t a lot of really popular cocktails that utilize this ingredient. This is unless of course you include cocktails that use genuine Orgeat syrup because a true orgeat has orange flower water […]