tragos!

Further Adventures in Vodkaland

2012-08-05T17:10:00.001-07:00

As promised...even more vodka infusions! Check out part 1 if you haven't already.

This time, I made one of the Martha infusions and tried a bunch of my own. All the infusions in this post are made with 1.5 cups of (Texas!) vodka and infused in a cool, dark place in an air-tight jar for two days, shaking occasionally. After the infusing period, strain out everything but the vodka and store in the freezer for up to 2 months.

Beet + Horseradish
1/2 small beet, sliced
3 thin slices peeled fresh horseradish

This one came from Martha Stewart Living. Sounds savory and intriguing, right? Not so much. I thought this was totally gross. It also, somehow, reminded me of peanut butter. Sorry, but I don't want my booze to taste like borscht. Or a pbj.

Hibiscus + Vanilla
1/2 vanilla bean, split lengthwise
3 dried hibiscus flowers

This infusion turned bright pink, almost mauve, so I was worried that the hibiscus flavor would be too powerful. I was wrong. The vanilla is quite strong. Only vaguely floral. Verdict: try again, with lots more hibiscus.

Chocolate, Cinnamon + Chipotle
4 tablespoons cocoa nibs*
1 dried chipotle pepper
1 cinnamon stick

*Cocoa nibs are chocolate in its rawest form, straight from the cocoa bean. They look a little like tiny chocolate chips, and taste very intense and a little bit bitter. It's a deep, dark, mysterious flavor that, it turns out, works great in vodka.

The cocoa is yummy, and rather intense, but that's how I like it. I taste the chipotle, but the cinnamon is MIA. I'm gonna cheat this one by straining out all the other ingredients and then adding an extra cinnamon stick to the vodka and infusing for another couple of days. Then I might need a second opinion. Volunteers?

Vanilla, Cardamom + Cinnamon
1/2 vanilla bean, split lengthwise
2 cardamom pods
5 medium-sized chips of Vietnamese cinnamon

So. full. of. win.

Seriously delicious. Still vanilla/woody, but this time in a good way. No longer tastes like a candle. I still want to do one more tweak - I'm going to try this one more time with a little bit less cinnamon.

Next up: hibiscus vodka reloaded, the verdict on the chocolate/cinnamon mix, and a final go at vanilla/cardamom. Until then!

Hot Toddy Weather

2012-08-05T17:10:00.000-07:00

It's been really cold over the last couple of weeks here in San Francisco. So it's no surprise that there has been a surge in the amount of Hot Toddy's ordered at the bar lately. Due to the drink's recent rise in popularity at my bar, I give you my own Hot Toddy recipe and a small variation for those feeling a little under the weather:

My Traditional Hot Toddy Recipe:

2 oz bourbon
1 sugar cube
1/2 oz fresh lemon juice
hot water

In a heat-resistant glass, add bourbon, sugar cube, lemon juice and fill the remainder of the glass with hot water. Stir until the sugar cube is fully dissolved. Serve with a lemon wedge.

Feeling-Under-The-Weather Hot Toddy Recipe:

2 oz bourbon
1 sugar cube
1/2 fresh lemon juice
a pinch of fresh ginger
hot water

In a heat-resistant glass, add ginger and muddle. Add bourbon, sugar cube, lemon juice and fill the remainder of the glass with hot water. Stir until the sugar cube is fully dissolved. Let the drink sit for a minute or two so that the ginger can infuse itself into the drink. Before serving, be sure to strain out the ginger. Serve with a lemon wedge

Michigan Fizz

2012-08-05T17:09:00.002-07:00

Ingredients

3 tablespoons frozen cherry juice concentrate
1 cup ginger ale soda

Directions

Measure concentrated cherry juice into a tall glass. Fill glass with ginger ale and stir gently.

Nutritional Information

Amount Per Serving Calories: 189 | Total Fat: 0g | Cholesterol: 0mg

Homemade Pomegranate Molasses

2012-08-05T17:09:00.001-07:00

Pomegranate molasses features in a lot of Middle Eastern dishes, and also in one very tasty cocktail created by yours truly. You can find it at ethnic groceries, or the trusty downtown Spec's, here in Houston, or you can make your own.

Pomegranate Molasses
4 cups pomegranate juice
1 tablespoon lemon juice

If you want the molasses to be a bit sweeter you can add sugar- between 1/4 and 1/2 cup. I like it nice and tart, so the no-sugar version is what I use in my drinks.

Combine the ingredients in a saucepan. Simmer over medium-low heat for about 70 minutes, until the molasses begins to thicken just slightly. Don't worry that the molasses isn't super syrupy at this point - allow it to cool for about half an hour and it will achieve the proper consistency. (I say "slightly" because if you wait to take it off the heat until it's reached molasses consistency, it will harden into a delicious pomegranate brick.) For me, by the time the mixture began to thicken it had been reduced to a little less than 1 cup. (A saucepan with measurements marked out on the side is super useful for this.) If you're adding sugar, reduce to about 1.5 cups.

Once the molasses is completely cooled, store it in the refrigerator. It will keep for up to six months.

Crunk Juice

2012-08-05T17:09:00.000-07:00

First, I decided to do a little research, just to see what was out there. Turns out the current Kool-Aid cocktail landscape is a barren wasteland of foul, sugary concoctions with names like "demon's blood" and "the purple panty dropper". With this in mind, I established some guidelines for my Kool-Aid cocktails. They had to:

A. have Kool-Aid in them (obviously),

B. be easy to make,

and C. bear at least a passing resemblance, taste and composition-wise, to real cocktails. This means I wanted them to actually taste like alcohol. The point of mixing drinks, at least in my mind, is not to doctor up booze with sugar and fruit juice so you can't taste it anymore - making cocktails is all about combining flavors, including the flavor of the spirit, into something new and different and hopefully delicious. Here's what I came up with:

The Tropical Storm

Inspired by that quintessential New Orleans cocktail, the Hurricane.

2 oz Tropical Punch Kool-Aid syrup

.75 oz fresh-squeezed lemon juice

1.5 oz dark rum

To make the Kool-Aid syrup: Prepare a package of (unsweetened) Kool-Aid according to the directions, but add half as much water as the package calls for. (That is, one quart.)

To make a whole pitcher* of Tropical Storms (c'mon, you know you want to):

1 package Tropical Punch Kool-Aid

1 cup sugar

1 quart water

1.5 cups fresh-squeezed lemon juice

1 bottle (750 ml) dark rum

*Word to the wise: make sure your pitcher is big enough before you start adding stuff. This version will make about 16 servings, so also make sure you have lots of friends.

It tastes a lot like Kool-Aid...but with a little twist. Might actually be closer to the original version than whatever it is they're serving up on Bourbon Street these days. (I've made hurricanes according to the original recipe, and I've sipped some at Pat O'Brien's, and they are not the same. At all.)

and then there's...

Instant Kool-Aid Sangria

Let's face it, sangria is one of the greatest things ever. Wine? Good. Fruit? Good. Wine + fruit? EVEN BETTER. I've made sangria with pretty much everything else...why not Kool-Aid? After all, not everyone has time to cut up all that fruit. Everyone has time for this.

2 bottles red wine (try an inexpensive merlot or cabernet)
1/2 cup sugar
1 packet unsweetened lemon-lime Kool-Aid
1 packet unsweetened orange Kool-Aid

Combine all ingredients in a large pitcher. Serve over ice.

It's good. Not as good as real sangria...but still pretty good. And super easy to make. And did I mention super cheap? Bonus: throw some actual fruit into the pitcher, and see if your friends are fooled. Try substituting other flavors, too. I'm curious about lemonade + black cherry. (Updated to add: when using other flavors, you may need to add a little more sugar.)

And finally...

The Kool Blue Gin-Gin MuleOf all the bizarre and off-the-wall ingredients I've sourced for my drinks, one of the hardest to find was - you're not gonna believe this - berry blue Kool-Aid. I went to three different grocery stores before I found this stuff. I thought it had been discontinued. But then there it was, like the holy grail of Kool-Aid, beckoning from the shelves of the very last store I tried.

2 oz Berry Blue Kool-Aid syrup (prepare according to directions above)

1.5 oz gin

.75 oz fresh-squeezed lime juice

1.5 oz ginger ale (or ginger beer, for a stronger ginger flavor.)

And the pitcher drink version:

1 packet unsweetened berry blue Kool-Aid

1 cup sugar

1 quart water

1 bottle (750 ml) gin

1.5 cups lime juice
3 cups ginger ale

Once more, berries + gin = win. It's highbrow meets lowbrow...meets delicious.

Mojito Madness

2012-08-05T17:08:00.003-07:00

Some of you may not know this, but the mojito is really the drink that started it all. One summer night, circa 2008 - four good girl friends, a little bit of peppermint, a bottle of rum, and my first-ever batch of simple syrup came together to make some very, very delicious mojitos. And probably the most fun I've ever had on a week night. I was hooked. On mojitos, and on mixing drinks.

So, recently, I decided to re-visit the mojito. And, just to shake things up a little, to make a mojito variation with every kind of clear liquor in my kitchen. But first, I needed to establish a base recipe for the mojito. Now, I can be a little bit of a stickler for the rules. Especially when it comes to cocktails. I mean, classic is best, right? So I first turned to the oldest known recipe for a mojito, from a 1929 Cuban cocktail book called, appropriately, El Libro de Cocktail, and helpfully re-printed in Food & Wine magazine's "cocktails '09". Also helpfully reprinted right here:

The Original Mojito8 mint leaves
2 oz white rum
3/4 oz fresh lime juice
1 oz simple syrup
1/2 oz chilled club soda

I made a mojito, just as the 80-year-old recipe said. It was pretty, to be sure. I took many pictures of it. But I tasted it and I was...underwhelmed. I longed to return the the mojito that first captured my heart that summer night. So I made another mojito, according to my old recipe. I took a sip...delicious. Feels like the very first time.

"What is the secret of this fantastic mojito?" - you must surely be asking yourself. Two things: 1. turbinado simple syrup. Just like it sounds - simple syrup made with turbinado sugar, 1:1. 2. peppermint. Spearmint is pretty much the gold standard for mint in cocktails - every bar I've ever been to uses it for their mojitos, so that's what I used to make the classic mojito. But the drinks from the infamous Night of the Mojitos were made with peppermint, which imparts a stronger mint flavor. For the recipe printed below, I used half and half, and the result was lovely. Where can one find peppermint? I grow mine myself. You can tell the difference between the two varieties by the shape of the leaves, and, of course, by the way they smell.

Nancy's very special mojito
8 mint leaves (4 spearmint, 4 peppermint)
1.5 oz rum
.75 oz fresh-squeezed lime juice
.5 oz turbinado simple syrup
1 oz soda water

Place the mint leave in the bottom of a shaker, cover with the simple syrup, and muddle. Add the lime, rum, and 5-6 ice cubes, and shake and strain into a highball glass filled with crushed ice. Top with the soda water.

I'll be damned is this is not the best mojito I've ever had.

So now that we've established a basic recipe for the mojito, it's time to get crazy. First up, the mexi-jito - a mojito made with tequila. Luke, an inventive drinker and a particular fan of tequila, gave me the idea for this one.

Mexijito
8 mint leaves (half and half)
1.5 oz silver tequila
.75 oz lime juice
.5 oz agave nectar
1 oz soda water

Verdict: Oh, it's good. The combo of tequila and mint is wonderfully smooth, and almost, just a teeny tiny bit, reminds me of chocolate. Interesting and delicious and refrescante. Definitely worth a try.

Next: A mojito with cachaça. Since cachaça and rum are so similar, substituting cachaça for rum in a mojito seems pretty logical. Plus, the caipirinha, the most famous cachaça drink out there, is essentially just a mojito without mint, right?

Brazilian Mojito
8 mint leaves (half and half)
1.5 oz cachaça
.75 oz lime juice
.5 oz turbinado simple syrup
1 oz soda water

So...I now understand why the Brazilians don't put mint in their caipirinhas. It's because cachaça and mint is...well, kinda gross. The vegetal flavors of cachaça don't play nice with the mint like rum does. I still finished the drink -but it was my least favorite of all the alterna-mojitos. Since I played it safe with this one, next I decided to try something really unusual: a mojito with poire william eau-de-vie, a brandy made from distilled pears.

The Peppermint Pear
12 mint leaves (6 peppermint, 6 spearmint)
1.5 oz poire william eau-de-vie
1 oz lime juice
.75 oz simple syrup
1 oz soda water

I guess I shouldn't be surprised that this turned out like a mojito...that tastes like pear. Actually, come to think of it, it's more like the other way around. Even with the amount of other ingredients increased, pear is the overwhelming taste sensation here, with the mint and lime as mere grace notes. I'm still not sure how I feel about that. Suffice it to say, though, that if you like pear, and you like mojitos...you will love the hell out of this. If you're not such a huge fan of pear, but you still happen to have the brandy around , try half pear brandy, half light rum.

What about...a mojito with gin? This is another Luke invention. Once, at a party, long ago, I was making mojitos when I ran out of rum. What to doooo? Luke suggested making some with gin. I remembered them being pretty good. I remembered right.

The Gin-jito
8 mint leaves (4 peppermint, 4 spearmint)
1.5 oz gin
.75 oz lime juice
.5 oz simple syrup
1 oz soda water

It's delicious and refreshing, in that very clean, juniper-y way that gin is. And lastly: an unusual combination that totally blew my mind. Alicia was the one who suggested making a mojito with mezcal - she had something like it at the Anvil once.

The Smo-jito (It's a smoky mojito. Get it?)
8 mint leaves
1.5 oz joven mezcal
.75 oz lime juice
.5 oz agave nectar
1 oz soda water

Oh. My. Gosh. Definitely my favorite of all the mojito variations. Nice strong agave flavor, delicious smoke making love to lime and mint. I don't know what I did to deserve this, but whatever it was, I must've been very good.

Pear Spice Mulled Wine

2012-08-05T17:08:00.002-07:00

Whenever I have parties and I do hot drinks, I always make at least one batch of mulled wine, and it's always a big hit. Since this month's Mixology Monday theme (selected by yours truly) is Some Like it Hot, I thought I'd take a stab at an original mulled wine.

At first I thought of doing an apple mulled wine, since apple and spices go so well together, but some poking about on the internets revealed that lots of other people had already beat me to it. So why not...a pear mulled wine?

Pear Spice Mulled Wine
1 bottle red wine
1/4 cup brandy
1/4 cup brown sugar
1 pear, cored and sliced
1/2 cup pear nectar
1 tsp vanilla extract
1 whole anise star
12 whole cloves
3 cinnamon sticks
1/2 orange, cut into slices

Combine all the ingredients in an appropriately-sized pot. Cook over medium-low, stirring occasionally, for 25 minutes.

Verdict: Winner. Delicious, spicy, fruity. I found myself completely unable to stop drinking it. And after you've drunk all the wine, the pears make for a delicious and dangerously addictive snack.

And, just because I can't leave well enough alone, I decided to try something really innovative: a mulled wine with...balsamic vinegar? Yeah, you heard that right. Some cursory google searches indicated that balsamic vinegar, pears and cinnamon might be good together, so I gave it a whirl.

Balsamic Pear Mulled Wine
1 bottle red wine
1 tablespoon balsamic vinegar
1/2 cup eau-de-vie poire william
1 pear, cored and sliced
1/2 orange, cut into slices
4 cinnamon sticks

Verdict: This is really, really interesting, and not in an entirely bad way. The balsamic and pear flavors complement one another and bring out the nuances in each. I can't help thinking, though, that this would probably better as a sangria. As in, it smelled awfully good before I cooked it for half an hour. Come summer, you can bet I'll be trying this one again.

Have Another Shot To Cure A Hangover?

2012-08-05T17:08:00.001-07:00

Hangover Joe’s Get Up & Go hails itself as The Morning After Hangover Recovery Shot. “I have seen it all” said the director, “companies saying to take pills, before you drink after, to take it as the last drink of the night etc. We know people are not going to be doing all this while their drinking. Most people do not decide ‘I am going to have a hangover‘. People don’t set out to basically get hungover, it just happens and when it does they have there old friend Hangover Joe’ to turn to in the morning,
The product is designed to relieve symptoms associated with a hangover. The website states they “had the product scientifically developed for just that, it works plain and simple and if you use the product the morning after drinking you will for sure see the results of our new hangover recovery shot!” According to the company, everyone from working guys to professionals to soccer moms is using the product . Hangover Joe’s is a lifestyle product and it has a big following online on Twitter, Facebook , Myspace and Digg!

How does Hangover Joe’s – Hangover Recovery Shot Work?

Alcohol-induced hangover, defined by a series of symptoms, is the most commonly reported consequence of excessive alcohol consumption. Alcohol hangovers contribute to workplace absenteeism, impaired job performance, reduced productivity, poor academic achievement, and may compromise potentially dangerous daily activities such as driving a car or operating heavy machinery.
These socioeconomic consequences and health risks of alcohol hangover are much higher when compared to various common diseases and other health risk factors. Nevertheless, unlike alcohol intoxication the hangover has received very little scientific attention and studies have often yielded inconclusive results. Systematic research is important to increase our knowledge on alcohol hangover and its consequences. This discusses methodological issues that should be taken into account when performing future alcohol hangover research. Future research should aim to:

Further determine the pathology of alcohol hangover
Examine the role of genetics
Determine the economic costs of alcohol hangover
Examine sex and age differences
Develop common research tools and methodologies to study hangover effects
Focus on factor that aggravate hangover severity (e.g., congeners)
Develop effective hangover remedies.

Hangover Joe’s is a patent pending, revolutionary new product that is totally unique from all other hangover products on the market today. Hangover Joe’s claims to be the only morning after hangover recovery shot on the market that is a recovery shot to counteract the awful symptoms of a hangover. Hangover Joe’s was formulated by a laboratory chemist who is an expert in the field.
The company boasts that The hangover recovery shot is 100% all natural where only the freshest, most pure ingredients are used. Hangover Joe’s is easy to use and convenient to carry around or to travel with and is very inexpensive. For more information view thier website at http://www.hangoverjoes.com/

Playing the "I'm a bartender" card

2012-08-05T17:08:00.000-07:00

It's so incredibly lame when someone comes into my bar, acts like a jackass and then when they complain to me about how I gave them attitude, pull the "I'm a bartender" card. If these people really were bartenders they would:

1-Not act like a jackass in the first place.
2-Order fast and easy drinks to make if the bar looks busy. In other words, not be high maintenance.
3-Be patient.
4-Not approach the bar until they knew exactly what they wanted to order and were ready to order it.
5-Not start off the transaction with "I'm sorry to be a pain in the ass but..."

When people pull this "I'm a bartender..." crap on me, I not only question if they truly are a bartender, but I can't help but wonder, what in the hell kind of bar do they actually work at?

I have worked in a variety of bars during my bartending career and I know better than to pull this kind of crap on anyone else. To me, announcing that you're a bartender in a situation where you are clearly the one who is throwing attitude and acting like a jackass just screams "douche".

Mixology Now a Recognized Science!

2012-08-05T17:07:00.001-07:00

Often times, we hear people refer to mixology as a science, but the Japanese have brought that claim to a new level with their testing hot alcoholic beverages for superconductivity.

According to an article the Institute Of Physics website, Japanese researchers have been immersing iron-based compounds in hot alcoholic beverages such as red wine, sake and shochu to induce superconductivity. Red wine was shown to induce the best superconducting properties; however beverages with the same alcohol concentration showed a significant difference. This suggests that it may not be the alcohol contributing to the creation of superconductivity but instead another component present in the beverages.

Professor Yoshihiko Takano, Nano Frontier Materials Group at the National Institute for Materials Science, Japan, said, “The iron compound becomes superconductive by air exposure but the sample needs to be exposed to air for a few months to show superconductivity. This is a very, very long time.
“However, the sample immersed in the red wine becomes superconductive only in one day, much faster than air-exposure.”

Chip, one of the PBSA staffers in Cincinnati brought this article to our attention last week when it was “Colder than a ________” (You can fill in the blank) and we saw him out in the parking lot trying to jump-start his car with an Irish Coffee by pouring it in the cells of his battery. Needless to say, the experiment did not go so well and Chip was last heard muttering something about “Junk Science”!
We at PBSA admire the efforts of the Japanese scientists in their effort to learn a new skill, but we remind scientists everywhere that while Mixology can be a science in the right hands, a scientist can’t make a great cocktail unless he goes to bartending school!

Bartending Basics: 3 Areas Every Bartender Needs to Know About

2012-08-05T17:07:00.000-07:00

As someone who is interested in becoming a bartender, it pays to know about the bartending basics that come along with the job.
Being a bartender includes a lot more than simply pouring drinks for customers as they request them.
Like any other profession, there are a lot of things that you need to know about your worker area, your day to day tasks, the tools of the trade, and how to prepare for your day before you even see your first customer.
Beyond that, it pays to know the basic techniques for drink mixing and serving.
So, what are some of the most important bartending basics that you should be aware of before you start looking at ways to get the certification you need to work behind a bar?
Let’s take a look at what one of the top bartending schools in Pittsburgh, PA have to say.

1. The Tools

It all starts here.
No matter what kind of job you work, chances are there are tools you need to get the work done.
Just as a carpenter needs a hammer and a chef needs a knife, you need your own set of tools in order to make drinks for your customers. Among the many implements that you’ll be using as a bartender, you will need:

A Can Opener – For opening cans of fruit and syrup
Cloths and Bar Mops – To keep an area clean and free of spills
A Cocktail Shaker and a Blender – For mixing cocktails
An Ice Bucket – To keep your ice cold and clean
Measuring Cups – To measure ingredients used in making mixed drinks
A Strainer – To remove ice, pulp, and other objects from mixes when you blend ingredients together

This is just a small sample of the many tools you’ll be using as a bartender, but it also pays to remember that there are different styles of drinking glasses meant for certain kinds of drinks. Wine has its own type of glass, as do highballs, shots, cocktails, and many of the types of drinks that you’ll be serving over your bartending career.
Even though the tools are important to your success, bartending basics go beyond what you use to do your job. You also need to know about…

2. Preparing Your Area

What you use in your line of work is just as important as how prepared you are to serve your customers once they take a seat and begin ordering their drinks. In the case of being a bartender, organization is everything!
You want to make sure that you have access to everything you need throughout the night, which means that you want your tools and drinks as close to as possible. That can be achieved through these helpful tips

Keep your main (most popular) liquors and your ice right in front of you. In all likelihood, you’ll be going back to these dozens of times throughout the day.
Safety is just as important as efficiency. As you handle drinks while you work, you may spill some. Keep a mat under your feet in the work area so that you don’t run the risk of slipping and falling.
You may also want to consider preparing your garnishes beforehand, so that you will have plenty to go around as people begin ordering the drinks that garnishes typically go with.

If you only take away one lesson from bartending basics, it should be that appearance counts for a lot.
By having a neatly organized work area, you can be sure to keep pace with the demands that working behind a bar can bring and that will mean more money your pocket at the end of the night.

3. Basics Techniques

Finally, when it comes to bartending basics, it helps to know all about the various techniques that you’ll be using once you start working. Some of those techniques include things like:

Shaking – When a drink requires that it be mixed and chilled at the same time, you put the ingredients into a shaker in order to accomplish that.
Blending – When you need to mix ingredients that can’t be broken apart by shaking, use a blender to ensure that the drink is made properly. Sometimes, you may need ice. When that is the case, use a fair amount of crushed ice to get the job done.
Building – Unique among techniques that are considered bartending basics, building means that you put the ingredients into the glass from which the drink will be served.
Straining – This technique ensures that large portions of ingredients are kept out of the drink as you pour it from shaker to glass

These three areas are just the tip of the iceberg when it comes to running a bar but, by being well versed in these aspects of bartending basics, you’ll be well on your way to earning the certification you need in order to work in places that have bars.
By attending a professional bartending school that will provide you with the kind of training that restaurant and bar owners look for, you’ll be in a fun, exciting new career in no time!

The Most Romantic Cocktail EVER

2012-08-01T14:24:00.000-07:00

The Bachelor is a reality show where 30 women go on a series of "romantic" dates and exotic vacations while competing for the love of one man. It is one of the worst shows on TV today.

I totally love it.

The Bachelor is ripe for parody, and there is nothing I love more than parody. Except maybe a nice stiff drink. Or warm laundry straight from the dryer. Or Alan Rickman. Mmm, Alan Rickman.

What with all the free time I have lately, I decided to start a Bachelor Blog. In it, I recap the episodes and deliver my snarky take on...well, pretty much everything. My recap of the latest episode includes rules for a Bachelor drinking game, and what better for a Bachelor drinking game than...a Bachelor cocktail?

The Bachelor Cocktail
1 oz passionfruit nectar (or juice)
3 drops rose water (and I really mean drops. a little goes a long way.)
3 drops vanilla extract
brut champagne

Add passionfruit, rose water, and vanilla to a champagne flute. Top with champange (about 6 oz).

Take a sip. Ahh. And now you're ready for all the drama.

Will Liquor Freeze?

2012-06-05T06:33:00.000-07:00

Question: Will Liquor Freeze?

Answer: It is one of the most common questions and debates about alcoholic beverages... Does liquor freeze? Yes it does, but the freezing point is far below that of water. Exactly what that freezing point is depends on the proof of the liquor.
Water freezes at 0°C (32°F) and the freezing point of ethanol alcohol is -114°C (-173.2°F). Alcoholic beverages are a mixture of both alcohol and water (with sugars and other additives in some distilled spirits) so the freezing point of all of you alcoholic beverages is somewhere in between. The exact freezing point of vodka, gin, tequila, rum, whiskey and the myriad of liqueurs is dependent on its proof, or alcohol per volume. The lower the proof, the warmer the freezing point: the higher the proof, the colder the freezing point.
For example:

24 proof liquor freezes at -6.7°C (20°F)
64 proof liquor freezes at -23.33°C (-10°F)
84 proof liquor freezes at -34.44°C (-30°F)

These freezing points are much colder than the average home freezer will reach, so chilling a bottle in the freezer should not freeze the liquor inside. However, your freezer could get cold enough to freeze low proof liqueurs, beer and malt beverages. These low proof beverages will get slushy, and eventually freeze, if left in the freezer for too long and can explode leaving a big, frozen mess if it gets too cold

The Importance of Ice and the Best Way to Use Ice in Its Many Forms

2012-06-05T06:29:00.000-07:00

Ice is Important:

Cocktails and mixed drinks would be no where without ice. Think about it - this is the one ingredient universal to almost every cocktail made (with the obvious exception of hot drinks and a few cocktails like the Champagne Cocktail). Ice not only chills drinks , but as it melts or is shaken it becomes a part of the mix and because of this, the frozen water deserves more than a little attention.

Forms of Ice:

There are four basic types, or forms, of ice (cube, cracked, shaved and block) and each have their uses. In Imbibe! David Wondrich quotes Jerry Thomas' 19th Century rules for using each, and these are still somewhat relevant in modern mixology. Thomas says: "As a general rule, shave ice should be used when spirits form the principal ingredient of the drink, and no water is employed. When eggs, mild, wine, vermouth, seltzer or other mineral waters are used...it is better to use small lumps of ice..." This is still sound advice but let's break it down for modern ice forms.

Ice Cubes:

Ice cubes are good for almost all mixing: for shaking, stirring, drinks on the rocks, or with juices and sodas. The larger, thicker surface area makes a cube melt slowly and causes less dilution and it is customary to fill a glass or shaker 2/3 full for best results. With the help of a Lewis bag, similar canvas sack or a clean towel, cubes can also be pounded into cracked or crushed pieces. The only other thing you need for this is a blunt object (ie. hammer, mallet, muddler) and some unwanted frustration that needs to get out. It's a little bit of work but quite therapeutic.

Cracked Ice:

Smaller than cubes, cracked ice melts faster and adds more water to drinks. Usually this is used when making frozen drinks because cubes can clog blender blade and be inconsistent in the end. Two-thirds to one cup of cracked ice is perfect for a single frozen Daiquiri or Margarita. Typically bagged ice from the store is cracked.

Shaved Ice:

Crushed or shaved ice is what you typically find in fountain soda machines. This is a very fine ice that can be used in a shaker to produce a thick, slurry of a cocktail. You can also use it to make an "adult snow cone" of sorts by packing shaved ice in a glass (or paper cone if you want to get "authentic") and pouring liqueurs over the top. Spirits like Chambord, PAMA and amaretto are great alone or you can build a custom flavor by combining a few.

Block Ice:

Back in the day all ice bartenders used started as a block and it was up to the individual and their ice tools to create smaller, usable chunks and shavings for mixing. Luckily, we don't have to use picks and shavers anymore. Today blocks are primarily used for chilling party punches and can take any form you want. Rings are popular and there are many novelty molds available but you can also use almost any container you have available as long as you can remove the solid ice.

Ice Ball:

Another large chunk of ice that is becoming more popular is the ice ball, which is commonly used in Japan for serving "whiskey on the rocks." Learn more about the ice ball and how to make one.

Making the Best Ice:

Basic science says that ice is water in a solid form and given that, it only stands to reason that cleaner water produces cleaner ice, which will add water to your cocktails in the end. Start off right by freezing water that you would drink: distilled, purified, natural spring or bottled, essentially anything but unfiltered tap water. Keep your ice fresh by rotating the newer and older cubed. Avoid storing it in the freezer near foods like fish or anything else you don't want to taste in your next Highball.

At home ice cube trays are perfect for the nightly round of drinks. I keep a few trays full at any given time and have a regular rotation to keep all of them fresh. One-inch cube trays are ideal.
Many refrigerators are equipped with an ice maker which produces cubed, cracked or even shaved ice and are very convenient. If you rely on this and your cubes are caught in a bucket or tray automatically, be sure to rotate the ice so you have the fresher cubes available on top. Also, you may want to consider the extra energy an internal ice maker uses (see Eco-Friendly Bartending for tips).
Ice can be stored for easy access during a party in an ice bucket. These are usually insulated and will keep ice from melting quickly.

If you like, you may also want to infuse your ice. This is a simple way to add subtle amounts of flavor to drinks. One example is the rosemary-infused ice used in this Rosemary Lemonade recipe.

5 Steps to Better Cocktails

2012-06-05T06:27:00.000-07:00

Do you ever wonder why your cocktails don't taste like the pro's drinks? Sometimes it is the little things that can make the difference between a great cocktail, a mediocre one and one that gets spit into the sink. If you pay attention to the world's best bartenders you will notice that there are a few steps they take when making almost any cocktail that add that "WOW" factor to the drink. If you were to follow these five easy steps every time you shake or stir your favorite drinks you will soon find that the quality of your cocktails is improving.

1. Upgrade Your Liquor Cabinet

There is a significant difference between the distilled spirits on the top shelf and the bottom shelf of the liquor store. Your drinks will reflect the quality of their ingredients and, because liquor is typically the strongest ingredient in a drink, it is important to spend a little extra money on quality. A Martini made with a 5 dollar bottle of gin is going to be disappointing compared to one made with a 40 dollar bottle of gin. That doesn't mean that you have to spend a fortune every time you go to the liquor store. There are very good mid-range brands available that are perfect for "everyday" mixing that cost around $20-30 a bottle. This simple upgrade will start your cocktails off on the right foot.

2. Use Fresh Ingredients

Whenever possible choose fresh instead of canned or bottled ingredients for your cocktails. This primarily refers to fruit juices but can also be applied to other mixers such as using a soda siphon as opposed to buying bottled soda water or club soda and making your own simple syrup, sour mix or grenadine. With fruits the answer can be as simple as squeezing lemons, limes and oranges with a hand juicer or getting an electric juicer to make fresh apple, cranberry, pear or any other type of fresh fruit juice. Many of the bottled mixers will include unwanted additives that take away from the freshness of the cocktail.

3. Match the Drink and Glass Temperature

This seems like a simple, possibly unnecessary, step to mixing drinks but it makes a world of difference. When you are serving cold drinks, chilling the glass before pouring will keep the drink colder longer and the experience of drinking is better from beginning to end. This can be as simple as placing a glass in the freezer for a minute or pouring cold water or ice in the glass while you shake and dumping it out before the pour. The same theory applies to warm drinks. If you are making a Hot Toddy, warm up the glass before hand by pouring some hot water inside while you're preparing the ingredients. Nothing ruins a drink worse than getting to the bottom and a cold drink is warm or a warm drink is cold and this simple step can stop that.

4. Use Garnishes When Appropriate

Not every cocktail needs to be garnished but those that do call for a lemon, lime, orange or whatever depend on that addition for flavor and balance. Garnishes also complete the drink's presentation. For instance, a Gin and Tonic without the lime is missing that essential, subtle citrus and a Martini without the olives lacks the soft brine flavor that infuses the drink. Garnishes are important and even if their absence doesn't ruin the finished drink, it certainly is not enhancing it like it was designed to do.

5. Measure Everything

The importance of measuring cocktail ingredients cannot be stressed enough if your desire is to create great tasting drinks consistently. Many people skip this step because it's time consuming or because they like the show of a free pour. Granted, many bartenders who work in busy establishments rarely touch a jigger, but they also pour a lot of drinks and know the timing needed to pour a shot. Measuring ensures that you are creating the cocktail in the way it was meant to be and an over or under pour of a single ingredient can throw off the delicate balance of a drink. Also, if you are drinking and mixing, your perception of measuring can be thrown off.

How to become a Distiller

2012-06-05T06:24:00.000-07:00

With the explosion of the craft distilling movement in the United States, one of the biggest challenges to the industry is the lack of good quality training at an affordable cost here in the United States. Too many people purchase a still and set out to make whiskey when they lack the skills and expertise to properly distill. The resulting whiskies from amateur distillers are full of tails, off flavors and other flaws that could easily be rectified through quality instruction.

Luckily, two of America's premier craft distillers, Don Poffenroth and Kent Fleischmann, along with their assistant Patrick Donovan offer a one week intensive course on craft distilling at Dry Fly Distillery in beautiful Spokane, Washington.

Dry Fly is one of the true craft distillers in America, eschewing the common craft distilling practice of rectifying purchased neutral grain spirits and instead crafting all of their current product line from Washington state wheat grown on one farm. A visit to Dry Fly reveals large, 1500 pound bags of wheat inside the distillery and you can literally watch as they mill the grain down into a rough flour, ferment the mash and then finally distill. The results are remarkable and give all of Dry Fly spirits a unique sense of place, something the French call terroir. Additionally, this is a distillery that uses high quality German stills and refuses to cut any corners in the production of their spirits.

Attendees of Dry Fly Distilling School will find a hands on experience devoted to actually learning and producing distilled spirits and the sensory evaluation necessary to understand a flawed product. Beyond distilling, other vital aspects of craft distilling such as business planning, tasting room operation, and sales and marketing of small production spirits are covered in depth.

I've personally seen and toured a number of craft distillers and I'm regularly approached by people interested in becoming craft distillers. After spending time at Dry Fly and meeting Kent, Don and Patrick, I can highly recommend Dry Fly Distilling School to anyone interested in becoming a distiller. If there is a better training program for distillers in the United States, I'm not aware of it. Dry Fly and their Distilling School simply are the industry standard for craft distilling instruction in the United States and North America. If you wish to learn this craft, choose the best, choose Dry Fly.

Whiskey (Whisky) Wisdom

2012-06-05T06:23:00.000-07:00

Intro:
The world of whiskey is a complex maze of grains, flavors and distillation processes. Four countries produce distinctly different whiskies: Ireland (Irish Whiskey), Scotland (Scotch), America (Bourbon, Tennessee Whiskey, Rye Whiskey, Blended American Whiskey), and Canada (Canadian Whiskey), although whiskey is made throughout the world. This wide market ensures that almost everyone will find a brand or type that they prefer and, when asked, every whiskey connoisseur has a pointed opinion on which is the best whiskey.
Irish Whiskey:
Considered to be the father of all whiskey, Irish Whiskey is often a blend of pot-stilled malted and unmalted whiskey and column-stilled corn-based grain whiskey or, as in the case of Bushmills, triple distilled malted barley (single malt). This complex blend and the fact that Irish Whiskey malt is dried in a closed kiln, away from fire and smoke, distinguish it from its closest whiskey cousin, Scotch. Great care is taken during distillation to keep the temperature low so as not to break the delicate sweet, toasty honey flavor. It is aged in used bourbon (or various wine) barrels for at least 3 years.

More About Irish Whiskey
The History of Irish Whiskey

Scotch Whisky:
By tradition and standard, Scotch Whisky uses the spelling for whisky without the "e". The distinct smoky flavor of this distilled classic is due to the malt drying process. Part of which is done over a peat-fueled fire, which allows the smoke to come in direct contact with the malt. Although smoke does define Scotch, each region of Scotland produces a different and distinct flavor characteristics. When choosing a Scotch you will find either "single malt" or "blended" on the label along with an age statement. In the case of blended, the age is that of the youngest whiskey in the blend.

Single-Malt Scotch Whisky
Single-malt Scotch is produced by a single distillery. There are around 100 distilleries in Scotland that produce a single-malt whisky and each has their own distinct flavor characteristics and notes. After double distilling the malted barley in pot stills, a 140 proof spirit called "plain British spirit" is pumped into oak casks and is aged for at least 3 years. Single malt Scotch whiskies have more flavor blended Scotch and are also used to create those blends.
Blended Scotch Whisky
The majority of Scotch sold is blended and it is preferred for Scotch cocktails. The harsher tones of single-malts are dampened by blending them with grain whiskies in a cask for several months after each has been aged separately. Scotch blends are an art and each Scotch house has it's own secret recipe. While exact blends are unknown it is typical for 20-25 whiskies to be used in a blend with around 20-50% of those comprised of single malt whiskies. The higher end blended Scotch will have more single malt which leads to a deeper flavor. Blending Scotch is an art and some brands (i.e. Compass Box) focus on this.

How Smoky is Scotch?
I attended a tasting and blending seminar with Johnnie Walker's Master Blender, Andrew Ford, and in that experience we sampled a variety single malt Scotch from the different regions of Scotland, along some of the country's grain whiskey. Listed below are the different varieties ranked by their level of smokiness from least to greatest. In a good blended Scotch you will probably find a myriad of these flavor characteristics, and you can use this to gauge your personal taste when choosing a single malt Scotch. Of course, each distillery within a region will produce whiskies within a range of smokiness because it is the amount of peat used to "smoke" the barley that truly determines how much of that characteristic comes through, those below are generalities. More about Scotch Whisky Regions

Grain Whiskey - Light, vanilla notes and not much flavor. The blender often uses around 50% of this aged whiskey (at least as old as the bottle's label indicates) distilled in continuous column stills to add sweetness and drinkability to the single malts.
Lowland Malt - A light flavor with a touch of smoke that takes a well-tuned pallate to recognize. Typically aged in used bourbon barrels, this Scotch has sweet vanilla characteristics
Speyside Malt - This style remains light, but has fruity notes - that of apple and pear - with grassy tones and little to no smokiness. The fruit tones are sometimes imparted from aging in used Scotch casks, or "refill" casks, and forms a nice background for blends.
Sherry Cask Malt - Due to this whiskey's aging in used sherry casks this style is fruiter, but finds a balance with a slightly more intense smoke. It is a long lasting, dry fruit with a rich, full body.
Highland Malt - Now we're getting some smoke. This Scotch is characteristically warm and robust, and the location of the distilleries add a salty, "maritime" flavor aspect to the whiskey.
Island Malt - Ford calls this amount of smoke "Johnnie Walker Black Label territory." It has a hearty peat and is considerably smoky although within reason. The finish is most remarkable with notes of pepper.
Islay Malt - Although this usually the lightest single malt in color because it is often aged in refill casks. Islay's are famous for their smoke, especially their ember-like finish that some pallates can handle and some cannot. It is very warm and intensely smoky with a dry finish. More about Islay Scotch

A Guide to Popular Vodka Brands

2012-06-05T05:30:00.000-07:00

Choosing the right brand of vodka can be a difficult on because cost, taste, and intended use are important factors we consider. Less expensive brands will generally be hotter and burn in the mouth, these are good for a tight budget or for cocktails with flavorful mixers like a Sex on the Beach. Premium and Super-Premium brands are going to be excellent choices for sipping and light drinks such as Vodka Martinis. Here some popular brands of vodka...
Not all brands are listed and price points are based on an average, dependent on particular markets.

Let's Get Cheap - Vodkas Around $10

Denaka - Denmark
KU:L - Poland
Luksusowa - Poland (potato)
Olifant - Holland
Seagrams - US
Smirnoff - US
Svedka - Sweden
UV - US

Top Picks for Best Cheap Vodka

Favorite Brands for a Good Price - Vodkas Around $20

1.0.1 Vodka - US
Absolut - Sweden
ClearHeart - US
Blue Ice - US (potato)
Finlandia - Finland
Prairie Organic - US
Reyka - Iceland
Skyy - US
Stolichnaya - Russia
Sonnema VodkaHERB - Holland
Tanqueray Sterling - England

This is Where it Starts Getting Really Good - Vodkas Around $30

360 Vodka - US
42 Below - New Zealand
Blavod - England (black)
Bong Vodka - Holland
Cape North - France
Belvedere- Poland
Charbay - United States
Chopin - Poland (potato)
Christiania - Norway
Emperor Vodka - France
Grey Goose - France
Han Asian Vodka - Asia (rice & barley)
Herb's Aromatic - US (herbal infusions)
Imperial - France
IS Vodka - England
Jett - France (energy)
Ketel One - Netherlands
Oval - Austria
Square One Organic - US
Three Olives - England
Trump - Holland
Van Gogh Vodka - Holland
Versailles King's - France
Winter Palace - France
Zygo - (energy)
Zyr - Russia

A Touch of Luxury - Vodkas Over $40

IDOL - France (grapes)
IS - England
Stoli Elit - Russia
Tru Organic - US

A Guide to Popular Tequila Brands

2012-06-05T04:50:00.000-07:00

Like all liquors, tequila varies greatly from brand to brand. First you have to choose the tipo, then mixto vs. 100% agave, beyond that it's a price and taste issue. The brands listed below are meant as a representation of the tequila market and as you can see, the prices can vary greatly. General rule is that the higher the price, the higher the quality. Yet it is all a matter of taste. Recommend your favorite tequila.
Here some popular brands of tequila...
Not all brands are listed and price points are based on an average, dependent on particular markets.
Tequila Reviews

Tequila Blanco (Silver)

Under $20

El Jimador Blanco
Jose Cuervo Clasico Silver
Juarez Silver
Margaritaville White
Puerto Vallarta Blanco
Sauza Silver
Tarantula Plata

$20-30 Range

1800 Select Silver
1921 Tequila Blanco
Cazadores Blanco
Corazon Blanco
Corralejo Blanco
Dos Manos Blanco
Herradura Blanco
Milagro Silver
Sauza Tres Generaciones Plata
Siembra Azul Blanco

$40-50 Range

4 Copas Blanco
7 Leguas Blanco
Cabo Wabo Blanco
Chinaco Blanco
Don Eduardo Silver
Don Fulano Suave
Don Julio Blanco
Dos Lunas Silver
Gran Centenario Plata
Herencia Mexicana
Oro Azul Blanco
Partido Blanco
Patron Silver
Tesoro Silver
Tezon Blanco
Trago Silver

$60 and Up

Comisario Blanco
El Conde Azul Blanco
Maracame Gran Platino
Milagro Romance

Tequila Reposado

Under $30

1800 Reposado
Calende Reposado
Dos Manos Reposado
El Ultimo Agave Reposado
Real Hacienda Reposado
Sauza Hacienda Reposado
Sauza 100 Anos Reposado
Tarantula Reposado
Tevado Reposado
Tequila 30-30 Especial Reposado

$30-40 Range

Cuervo Tradicional Reposado
El Tesoro Reposado
Herradura Reposado
Oro Azul Reposado
Mapilli Reposado
Siembra Azul Reposado
Tequila el Mayor Reposado

$50-60 Range

7 Leguas Reposado
Cabo Wabo Reposado
Casa Noble Reposado
Don Julio Reposado
Dos Lunas Reposado
Patron Reposado
Trago Reposado
Voodoo Tiki Reposado

$70 and Up

Tezon Reposado
Dona Carlota Reposado
Clase Azul Reposado
Penca Azul Reposado

Tequila Añejo

Under $40

1800 Añejo
Amate Anejo
Don Agustin Añejo
Jose Cuervo Black Medallion
Puerto Vallarta Anejo
Sauza Conmemorativo Anejo

$40-50 Range

Sauza Tres Generaciones Añejo
Siembra Azul Anejo

$60-80 Range

Cabo Wabo Añejo
Chinaco Añejo
Don Julio Anejo
Don Eduardo Añejo
Dos Lunas Añejo
Maestro Dobel Diamond
Mi Tierra Añejo
Patron Añejo
Tezon Añejo
Trago Añejo
Voodoo Tiki Anejo

$90 and Up

Casa Noble Extra Aged Añejo
Cuervo La Reserva
Don Julio 1942
Don Julio Extra Anejo
Rey Sol

Tequila Joven (Gold)

Under $20

Antano Gold
Jose Cuervo Especial Gold
Margaritaville Gold
Montezuma Gold
Olmeca Gold
Pepe Lopez Gold
Sauza Extra Gold
Two Fingers Gold

$30-40 Range

Herradura Gold Reposado
Zafarrancho Gold

$50 and Up

Chinaco Reposado Artisan Gold
Los Azulejos Gold

Mezcal

Under $20

Gusano Rojo
Hacienda de Chihuahua Plata
Monte Alban
Zacatecano Reposado

$30-40 Range

Embajador Silver
Hacienda de Chihuahua Anejo
Scorpion Añejo
Talapa Reposado

$50 and Up

Embajador 5 year
Del Maguey

Luxury at over $100

Del Maguey Pechuga
Scorpion Anejo 7 year

Brandy Basics

2012-06-05T04:47:00.000-07:00

Intro:

Brandy derives it's name from the Dutch word brandewijn meaning "burned wine" and is a liquor distilled from wine or other fermented fruit juices. Most brandy is 80 proof (40% alcohol)and has been enjoyed for centuries as a cocktail and cooking ingredient. This spirit is not the one to be choosen based solely on price because a low-quality brandy can ruin an otherwise great cocktail.

Production:

While the process to make brandy varies between the varieties there are four basic steps needed. First the fruit is fermented into wine which is then distilled into alcohol. Once the distillation process is complete the aging process begins. This step is the key to differentiate both the quality and variety of the brandy as even the type of oak used in a cask can determine if the outcome is Cognac or Armagnac. The final step in brandy production is to blend the liquor to taste.

Cognac:

One of the most familiar brandies from the Cognac region of France, Cognac is a grape-based spirit that must be made of 90% ugni blanc, folle blanche and/or colombard grapes. The wine produced from these grapes is high in acid and low in alcohol and gives Cognac its attractive flavor. Cognac is a popular base ingredient in many of the original cocktails.

Armagnac:

Limousin and Troncais oak are used for the casks in which Armagnac is aged in the Gascony region of France and are essential to the spirit's strong flavor and distinguishes it from Cognac. Too strong for most cocktails, it is not recommended that Armagnac be used as a substitute for other brandy but would enhance a Alabazam or D'Artagnan cocktail.

Spanish Brandy:

From the Andalusian region of Spain, Spanish brandy was originally developed for medicinal purposes. The most popular Spanish brandy today is Brandy de Jerez that uses the solera system of adding young spirits to older barrels while aging. These brandies tend to be sweeter than other grape varieties.

Pisco:

Pisco is a brandy from South America, primarily Peru and Chile, that is gaining popularity in recent years. There are four styles of pisco, determined by the grapes used: Pisco Puro, Pisco Aromatico, Pisco Acholado, and Pisco Mosto Verde. Read more about pisco on South American Food on About.com. The most important cocktail made with pisco is the Pisco Sour.

American Brandy:

Most American brandy is produced on the West Coast from the grapes grown in the region. While less expensive brands tend to be overly sweet, there are many quality American varieties available. There are no regulations as to the grapes used in these brandies so the differences between brands can vary greatly. High-quality American brandy can be used in any cocktail that calls for brandy.

Flavored Brandy:

Using wines or other fermented fruit juices of various fruits produces a number of flavored brandies, each with their own distinct taste. Apricot, cherry and peach brandies are popular for many cocktails like Golden Dawn and Zombie. Other flavored varieties include Ouzo, a Greek brandy with an anise base, Kirsch, a delicious cherry brandy, and Calvados, an apple specialty from Normandy.

Eau-de-vie:

Eau-de-vie is a French term for fruit brandy and translates to water of life. The fruit flavor is typically very light and the spirit is clear, colorless and unaged. Eau-de-vie is made from a variety of fruit, most common are apple (de pomme), pear (de poire, peach (de peche), pomace (marc) and yellow plum (de mirabelle). It is typically served chilled as a digestif and is used as a base spirit for liqueurs such as Domaine de Canton and St. Germain.

Brandy Labels:

Brandy has a rating system to describe its quality and condition, these indicators can usually be found near the brand name on the label.

A.C.- aged 2 years in wood.
V.S.- "Very Special" or 3-Star, aged at least 3 years in wood.
V.S.O.P.- "Very Superior Old Pale" or 5-Star, aged at least 5 years in wood.
X.O.- "Extra Old", Napoleon or Vieille Reserve, aged at least 6 years, Napoleon at least 4 years.
Vintage- Stored in the cask until the time it is bottled with the label showing the vintage date.
Hors D'age: These are too old to determine the age.

The Gist of Gin

2012-06-05T04:36:00.000-07:00

Intro:

Gin was created by Dr. Franciscus Sylvus, a Dutch chemist, in the 16th century as an attempt to cleanse the blood of those suffering from kidney disorders. Sylvus named his creation genièvre, French for juniper. Mass production of gin in England soon followed as King William III used his grudge against France to ban expensive liquor imports from that country and made gin affordable for the masses.

Production:

Gin is a light-bodied, liquor made of a mash of cereal grain, usually corn, rye, barley and wheat that has few congeners. The main flavor and aroma notes are contributed by juniper berries. Other botanicals that are often used in gin include coriander, lemon and orange peels, fennel, cassia, anise, almond and angelica. Gin ranges between 80 and 94 proof and manufacturers cannot, by law, qualify their gin by age.

London Dry Gin:

London Dry is the benchmark of quality in the world of gin. The flowery and aromatic characteristics of this type of gin are a result of botanicals added during the 2nd or 3rd distillation. The vapors from these flavoring agents reach the alcohol as they pass through a specialized still with an attachment called a gin head. Dry gins are preferred for making Martinis.

Plymouth Gin:

Plymouth Gin is a clear, slightly fruity, full-bodied gin that is very aromatic. This style of gin originated in the port of Plymouth on the English Channel, but only one distillery, Plymouth, Coates & Co., has the right to produce Plymouth Gin now. A few cocktails like an Admiral Benbow and Douglas Fairbanks Cocktail specifically call for Plymouth Gin.

Old Tom Gin:

Old Tom Gin is a sweeter version of London Dry Gin. Simple syrup is used to distinguish this old style of gin from it's contemporaries. Old Tom was the original gin used for Tom Collins and the gin of choice in the 19th century. Eventhough it was unavailable in the United States as of the 1950's, Old Tom Gin is still sold in England.

Dutch or Genever Gin:

Genever Gin, or Schiedam, is the Dutch version of gin. This variety is distilled from malted grain mash similar to whiskey and tends to be lower proof (70-80 proof) than it's English counterparts. Genever Gin is often aged in oak casks for 1-3 years and comes in two styles. Oude (old) Genever is the original style with a straw hue and is relatively sweet and aromatic, while Jonge (young) Genever has a drier palate and lighter body. Enjoy Genever in cocktails like Sweet City.

A Guide to Popular Gin Brands

2012-06-05T04:31:00.000-07:00

The theory behind deciding which bottle of gin to pick up at the store is much the same as vodka: find a gin that fits the style of drinks you mix most. If you're on a budget and tend to make flavorful drinks like an English Rose or a Biltmore you can get away with a value brand, though one does want to choose carefully to get a good tasting gin (see recommendations). For the most part, you can not go wrong if you stick with premium or super-premium gins which, are more versatile in a variety of cocktails. Remember that it is very easy to ruin a Martini with bad gin.

Here some popular brands of gin...
Not all brands are listed and price points are based on an average, dependent on particular markets.
Readers recommend: Which Gin Finds Its Way into Your Martini?

On a Budget - Gins Around $10

These gins are inexpensive and commonly found in commercial bar's well stock. While these may not be the cleanest tasting gins, there are some budget-friendly beauties here. For the most part I would mix these in tall mixed drinks with strong flavors like fruit juices.

Aristocrat - US
Balfour Street Dry - US
Barton London Extra Dry - US
Booth's London Dry - England
Burnett's London Dry - US
Fleischmann's Extra Dry - US
Glenmore London Dry - US
Gordon's London Dry - US
McCormick Dry - US
New Amsterdam Straight - US
Seagram's Extra Dry - US
Taaka Dry - US

Budget-friendly gin cocktail suggestions: Floradora, Pomegranate Gin Fizz

Top Picks for Budget Gins

Favorites that Don't Break the Bank - Gins Around $20

When you are willing to spend around $20 you will find the quality of gin takes a dramatic leap. This price range is where you will find some of the favorite brands that are not only versatile for a variety of cocktails and mixed drinks, but are nice introductions for those developing a palate for the botanicals of gin.

Beefeater - England
Beefeater Wet - England
Bombay Dry - England
Boodles London Dry - England
Broker's London Dry - England
Clearheart Gin - US
Greenall's London Dry - England
Iceberg London Dry - Canada
Quintessential Dry - England
Tanqueray London Dry - England
Tanqueray Rangpur - England
Tower of London - England

Gin cocktails for beginners: Leap Year, Union Square

Martinis with Style - Gins Around $30

Now we get into the Martini-worthy gins. These are the gins that are going to go well in almost any gin cocktail you want to add them to. Also, with some of these boutique brands you are going to get very different flavor profiles (i.e. Hendrick's and Aviation), some that even tread the fine line of the definition of gin.

Aviation - US
Bafferts - England
Bluecoat American - US
Bombay Sapphire - England
Bulldog - England
Cascade Mountain - United States
Citadelle - France
Damrak - Holland
DH Krahn - US
Hendrick's- Scotland
Juniper Green Organic - England
Junipero- US
Mercury London Dry - England
Martin Miller's London Dry - England
Plymouth Gin - England
Quintessential - England
Right Gin - Sweden
Tanqueray No. Ten - England
Tru2 Organic - US
Van Gogh- Holland
Zuidam- Holland

Other than the Martini, try these in: Eagle Cocktail, Massey Cocktail

Luxurious Botanicals - Gins Over $40

Again, these gins are ideal for almost any cocktail and are truly ideal for the simple, well-defined concoctions that gin is known for being a part of. Many of these are high-end, classically styled London dry gins, though some are of the new style of gin designed to lure a softer palate into the category.

G'Vine - France (grape flower base)
Kensington London Dry - Scotland
Leopold Bros. American Small Batch - US
Magellan - France
Old Raj - England
Right - Sweden
The London Gin No.1 Original Blue Gin - England

Luxurious cocktails to try: Aviation, Champagne Antoine

Genever Brands

Genvers are a special category of gin that was the original gin. If you enjoy a true variety of gin cocktails, especially many of the classic recipes, I recommend having at least one bottle of genever on hand alongside a London dry or one of the new American style gins.

Bols - Holland
Boomsma - Holland
Filliers - Belgium
Genevieve - US
Hertekamp - Belgium
Petermans - Belgium
Zuidam - Holland

Recommended genever cocktails: Gin Daisy, Hot Bols Genever Punch

Introduction to Rum

2012-06-05T04:26:00.000-07:00

Intro:

It is rather hard to define the entire rum family as a group because of the variety of rum produced. Each of the light, gold, dark and spiced rums have their own distinct characteristics and furthermore the rums produced in each country differ from one another due to varying laws and tradition in production.

History:

After Columbus's introduction of sugarcane to the West Indies in 1493 the first rum was produced in Brazil, Barbados and Jamaica making rum the first spirit of the New World. By the mid 1700's rum was being made throughout the Carribean and South America. It soon became popular in New England and was produced there as well. The Rum Sling made of rum, sugar, water and lemon juice is considered the first American cocktail.

Distillation:

The use of sugar cane distinguishes rum from other liquors. The sweet juices from the sugar cane are turned into molasses and this syrup is then fermented into rum. Rum is then aged in casks, the type of cask used is the determining factor on the color of rum produced in the end.

Light Rum:

Light-bodied rum is sometimes referred to as White or Silver and is a very subtle liquor, much like vodka with a sweet tooth. These rums are generally aged in stainless steel tanks for up to a year and filtered before bottling. This process gives light rums their clean, light flavor and makes this variety the most common rum for cocktails.

Gold Rum:

Medium-bodied rums are often called Gold or Amber rum and are rich and smooth. This is a result of either the production of congeners (organic compounds produced during production) or the addition of caramel. Gold rums are often aged in oak casks which also contribute to their dark, smooth characteristics. Gold rums make a smooth sipper and can be used in place of light rum in some darker cocktails.

Dark Rum:

Heavy-bodied or dark rums are typically used in rum punches and are combined with light rum in many cocktails such as a Hurricane. These are the richest rums that recieve their flavor from being aged in charred oak casks. Besides adding a rich, sweet flavor to cocktails, dark rums are the preferred sipper of the rum family, especially Angostura 1824 and Barbanco 15 year.
A subcategory of dark rums are those called blackstrap. These are produced from the darkest molasses produced by the third boiling while refining sugar and the resulting rum is equally as dark, rich, and thick. Examples of blackstrap rums are Cruzan Black Strap and Captain Morgan Black Spiced Rum.

Flavored Rum:

Flavoring rum by adding spices and aromatics during the distillation has become popular in the latter part of the 20th century. Beginning with coconut and spiced rums, the variety of flavored rums has grown to exceed the number of flavored gin and vodka options available.

Overproof Rum:

Overproof or high-proof rum is often only used as a float or dash in cocktails. This potent rum is 75% pure alcohol (150 proof) and can be dangerous to the human body if it is not diluted in some way. Never use overproof liquors of any kind in cooking or near an open flame.

Cachaça:

This Brazilian rum differs from others because it skips the molasses stage and uses pure sugar cane juice in the distillation process. Cachaca is the sweetest rum available and can best be tasted in a Caipirinha. Read more about Cachaça and find more cocktails.

Mixology v. Bartending

2012-06-05T04:18:00.000-07:00

On Rolling in the Deep

Bartenders: In packed neighborhoods teeming with nightclubs (Chelsea, The Village, MPD, LES, Bedford), filled with weekend bridge-and-tunnel drunkards, bartenders are expected to handle a bar 3 or 4 deep for hours, without suffering a mental breakdown or losing money.

Mixologists: Doesn’t happen. A lot of mixologists hone their skills either in boutique or high-end hotel bars – places like PDT and Apotheke, and The Four Seasons, Le Bernadin, and Le Cirque. They take their sweet-ass time, blending Employee Manual certified house cocktails to perfection. However, put them in a club setting, with an extremely loud DJ, and shirtless cokeheads begging for Goose-Redbull and a Gatorade, and they’d run crying for their Mamas.

Wine, Beer and Spirits

Bartenders: Sadly, most bartenders I’ve come across over the years have little interest in or knowledge about the varieties or origins of booze. They’re simply in a massive hurry for you, the customer, to place your order, pay and move on. Time is money.

Mixologists: You’d be hard pressed to not mistake a mixologist for a Sommelier or Brewmaster. Unlike clubby barkeeps, a ton of mixologists are extremely well-versed in (1) wine pairings (2) the differences between Lager, Ale and Stouts and (3) base ingredients and processing of various spirits. Get them going, and they’ll happily school you for an hour on Sour Mash v. typical corn Bourbon, or Potato v. Corn Vodkas and distillation frequency. They speak incessantly of weird stuff like top/bottom fermentation, IBU, texture, pith, tannins, mossy, legs and will bore you to tears with talk of hops, charred oak and metal barrels, temperature and time, etc.

Benefits

Bartenders: You’re joking, right? Most will never have any type of written job security, insurance, mid-shift breaks, paid vacation, or any other nice perks corporate drones enjoy. Aside from bartending’s guilty pleasures, the biggest benefit they get from the house, is the occasional hookup the kitchen throws in their direction – a dry old hamburger that they woof down in the dishroom when the manager’s not looking.

Mixologists: There are a handful of highly sought-after union gigs at some of the upper echelon hotels. Mixologists sometimes occupy these positions. IMO, unions are beyond evil – especially for the small business owner. For example, most union electricians, carpenters, and iron workers I know bilk the system terribly and make projects and products cost three times as much as they should. Union mixologists live high on the hog. Those jobs are extremely rare. They’re the antithesis of your average bartending gig.

House Cocktails

Bartenders: Every bar I’ve worked in has required me to memorize anywhere from 10 – 50 house specials. This is not unusual. They’re not terribly complicated in most cases. Some require considerable prep time – which can slow you down when you’re in the weeds. Try as you might to memorize ingredients, the only real way to actually get down with them is to make the actual drink. For this reason, the bar has a direct investment in you, as you waste a considerable amount of liquor and time familiarizing yourself with the house cocktails.

Mixologists: They have to commit a whole lot more to memory than bartenders. The owners are usually sticklers when it comes to consistency or veering from the documented preparation. The house cocktails are unique – part of what the establishment is known for. There is typically an extremely high degree of pride going on there.

Beverage Programs

Bartenders: More often than not they will have little say in house cocktail programs. It’s rare that a bartender will contribute to a cocktail menu in a fast-paced club or a packed bar.

Mixologists: In contrast to bartenders, mixologists are obsessive-compulsive types in terms of attention to detail with craft drinks. Bartenders usually focus on pumping out a drink as quickly as possible and moving on to the next customer. Mixologists are often owners/managers themselves and come from years or even decades of experience, having paid their dues at other bars. They have a high degree of influence in putting together the house cocktail list, if not concocting it outright. Often, they’re hired to put one together from the get-go.

Rings

A “ring” is industry-speak for how much, in dollars, a particular bartender has sold.

Bartenders: At busy spots, the higher-end bartenders can easilly ring four, five or six thousand dollars alone. It can sometimes go even higher if bottle service comes into play.

Mixologists: The focus here is on quality over quantity. Craft cocktails are typically higher in price than your average bevvie at McGinnley’s corner pub. They’re usually not as pricey as what you’d pay for a call or premium Martini, let’s say, in a fashionable West Side club. As a result, the ring in these spots tends to be lower.

Longevity

Bartenders: As a rule of thumb, bartenders don’t stay in one place all that long – especially in seasonal gigs. It can take years to find a quality gig where you make consistent money and enjoy decent working conditions. There are a lot of dues to be paid and you have to be really lucky with timing when looking for a job. Bouncing around from one club to the next is the norm for a number of us. One benefit of doing so is that bartenders in this town get to know a lot of industry people – opening doors that are otherwise inaccessible.

Mixologists: They tend to stay put significantly longer than bartenders. The money they make comes in on the regular. It may not be club money but you can bank on it like a Swiss watch. Work atmosphere trends towards a fun, laissez-faire party rather than a shift on an assembly line. There also tends to be significant notoriety and respect as their reputations build and they develop rapports with regulars – something which is highly improbable in a club setting. As result, mixologists are often happier and stay put longer.

Eye Candy

Bartenders: Bottom line: us guys are pigs. Boobs reign supreme almost all the time at just about every gig. Even my friends in management are guilty of bypassing talent in favor of the hot-ass chick (who can’t bartend to save her life). This business is overrun with massive discrimination in favor of young, foxy girls. They draw men. Smart management will have a good balance of chicks and super efficient male bartenders, doing the heavy lifting. That’s not to say that chicks can’t be speedy and tend bar as well as men, but in my decades in this business, that’s generally not why they’re hired. A foxy girl who is a wonderful and lightning-fast bartender, and who can stack full kegs all night, is a rarity.

Mixologists: This is one area where the playing field is leveled. Guys, particularly older guys, take back the reigns. By older I mean, someone beyond their 20′s or 30′s. Eye candy isn’t a consideration. It’s all about (1) personality (2) attention to detail and (3) knowledge. “Sexy” is not a job qualification.

On Obscure Drinks and Brands

Bartenders: Sure – there are a handful of us here and there that can properly make you the odd French 75, Pimm’s Cup, Americano, or the Martinez. There are even those whose game you can’t throw off by ordering simpleton drinks, with unusual names like: a Salty Dog, Cape Codder, Greyhound or Cuba Libre (all very easy to make). Ask a Bartender for a Hot Toddy, and they won’t even ask you which Whiskey or Cognac you might like. They might return with some Jamesons and hot water in a coffee cup – that’s all.

Mixologists: They understand what “Up Against the Wall” means. I’ve never met a bartender, other than myself, who’s familiar with this term (think the tallest liquor bottle at the bar). They also know what “With a Bang” translates to, as well as “In and Out” and “Perfect.” Ask for a single malt Scotch, and you won’t hear usual suspects: Lagavullin, McCallan, or Glenlivet. Want a really flavorful bourbon? They won’t recommend Makers, Jim Beam or even Knob Creek. Instead, you’ll get boutique, small-batch, deliciously obscure brands in pretty bottles and they’ll tell you why you should opt for one or the other. Ask for a Hot Toddy in this setting and they’ll suggest a particular Rye or Brandy. They’ll come back with your beverage in a stem glass, served with a spoon, honey on the side, dried anisette and cinnamon and full lemon wheel stuffed with cloves. They’ll instruct you to give the lemon a light squeeze, and drop it in the concoction.

White Peach and Basil Margarita

2012-06-04T17:53:00.000-07:00

Here's a little history on this cocktail - I was inspired by a drink called "Peaches and Herb" from this book (which I love and totally reccomend, btw). The original drink called for peaches, sage, and brandy, but the peach and sage combo didn't really do it for me (peaches - delcious; sage - meh), so I decided to try it with peaches and basil. And substitute tequila for the brandy, since peaches and tequila are always a winning combination. I used white peaches because - that's what they had at the grocery store. So there you go. Necessity is the mother of invention?

For starters:
5 slices of white peach (a little more than 1/4 of the peach)
3 basil leaves (harvested from the back porch!)
splash of agave nectar (what the heck is a splash, I always want to know? here's what I do: about 1/8 of an ounce.)
splash of lemon juice
1.5 oz tequila
.5 oz triple sec

What you do:
Put the peach slices, basil leaves, and agave nectar in the mixing glass of your shaker. (I'm assuming you have a boston shaker, but a plain old shaker will work just as well.) Muddle (or smoosh with the back of a spoon) the peaches and basil until they make a nice mush. Fill the glass with ice, and then add the tequila, lemon juice and triple sec. Shake it all up. (Most people will say shake until a frost forms on the shaker, but I like to shake until the shaker is so cold I can barely hold it anymore. The ice melting into the cocktail is important because that's what smoothes out the burn of the alcohol.) Strain into a cocktail glass. Cheers.

Verdict: The color is beautiful, pale and peachy, and the flavor is kind of similiar - lovely, smooth, more subtle than you'd expect from a margarita. I'd like another.