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You might thing that the term Mixologist is a new one with bartender being the classic from “back in the day”. Well, you would be wrong. The term dates back to the creator of the cocktail, Jerry Thomas in the late 1800s. Check out this article on Serious Eats to find out more about this term.
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I’m fascinated by ice and love experimenting with it. Here are a bunch of myths debunked by the guys at Serious Eats.
Budmo!
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Serious Eats – 5 Common Infusion Mistakes
Drink Hacker – Julep Recipe Variations
Art of Drink – Abbot’s Bitters
Incredible Things – Sasquatch Cocktail Shaker
Craft Cocktails at Home – Homemade Orgeat
Bitters & Twisted – 10 Gins You Should Be Drinking
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Couple cool links I read this week. Enjoy.
Serious Eats – What the Mad Men are Drinking
Neatorama – Skeleton Absinthe Spoon
Incredible Things – Polar Bear Ice Tray
Alcademics – Drinking Boston Book
Liqurious – Oldest Bars in the US
Caskers – Perfect Ice Spheres
And, in honor of me buying the game – http://www.thedrunkenmoogle.com/post/46432384855/possession-bioshock-infinite-cocktail
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Let’s be frank. My liver could use a vacation. After Christmas, Wedding, New Years then a Minimoon, I need to save some for the rest of the fishes. I’m using January as a partial detox month. I’ll keep an eye out for tips and tricks to help clean you up so you are ready for St. Patrick’s Day.
Post 1 is from Serious Eats and is 11 non-alcoholic drinks. They all look delicious.
Budmo!
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Ask me three years ago if I would have had a cocktail with an egg white, I probably would have said yes but I would have hesitated. I’ve made Caesar dressing from scratch for years but would have had a second thought about raw egg in a cocktail. Now I actively look them out. The light and frothiness an egg brings to a cocktail is spectacular.
Then I started hearing about weirder ingredients and I’ve now read about black bean on more than two occasions. I think they are referencing the same event, however. Check out Michael Dietsch’s article about weird cocktail ingredients on Serious Eats. It will open your mind.
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Crystal clear ice is something that the big boys like The Oakland and Sugar House can get with their fancy Kold-Draft machines. While the home bartenders like us, have to deal with cloudy ice…or do we. There are techniques out there that say they can help. That is the subject of another post. There are also a number of tools to help that are somewhat affordable. The Polar Ice Tray has been getting a lot of press on the booze blogs. Serious Eats did a good review.
Think Geek was sold out of the of the cubes but newegg.com has some.
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My first thought of shrubs was a classic scene in Monty Python and the Holy Grail. I’ve seen this movie more times than you can count. “We want…a shrubbery!!!” was the line exclaimed by the Knights Who Say Ni. Surprising to me, shrubs are not just plants but they are also a classic form of preserving fruit.
Some sugar, some vinegar and some ripe fruit makes for a tasty an tart combo. It might be weird to think about drinking vinegar but it’s not that much different than drinking a high acid beverage like Orange Juice. Wine is like vinegar before it checks into the nursing home. I used the Serious Eats recipe for making my shrub. It didn’t have the amount of vinegar to use so I added 1 cup per 1.5 cups of fruit.
You can stop here and drink this in a club soda or you can make a tasty drink. My first experiments were with a 7 year aged rum and those were great. Mixing blueberry shrub with Rhum Barbancourt and some key lime reminded my finance of D-76. A favorite smell of her black-and-white photography days.
Tonight’s drink has a Brazilian flair using Cachaca which is a sugar can rum similar to rhum agricole in taste.
Taste: To date, this is the favorite cocktail I have made. It is a great balance of sweet and sour along with some great herbal notes.
Sourcing: Most everything is DIY except for the Cachaca which is a bit tricky to find.
Prep: Making the shrub does take some effort and, if you can wait, it mellows out really nicely over a few days. This makes for a much smoother and balanced addition to drinks.
Advanced Shrub Reading from Serious Eats: Drinks.
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