About UsChrista and Shaun discovered that they have a shared passion, some might say obsession, for good booze, cocktails and food. This blog chronicles their further explorations and adventures tasting, mixing and enjoying yummy and sometimes not so yummy booze.
Top Posts & Pages
Booze Nerds on TwitterMy Tweets
It’s Mixology Monday time again! This month’s theme comes from Fred Yarm at Cocktail
Virgin Slut, our inestimable torch bearer for Mixology Monday. The theme this month is I’ll Take Manhattan. On the surface, the theme seems somewhat limiting. The Manhattan is one of the primeval cocktails: spirit, mixer, bitters. But from such humble ingredients deliciousness can be found. Read on to see where we ended up.
A couple weeks ago we played around with Campari. This week we’re playing around with its cousin, Aperol. Much like Campari, Aperol is a bitter herbal Italian aperitif. That said, it has its own unique characteristics that make it another must-have in the bar, in our opinions. Read on to see what we make of it.
We recently received some complimentary Moscow Mule mugs from Buxxu. (See our Samples policy for what it means that we’re talking about them). With that as an excuse, we decided to try some different ginger beers/ales in a Moscow Mule to see which one we liked the best. Read on to find out which ones we enjoyed and which ones left us wanting.
Strong bitter-sweet liqueurs are often welcome additions to cocktails, and we use them frequently. Chartreuse brings welcome herbal notes, maraschino brings cherry and almond flavors, and Campari brings deep vegetal bitterness balanced with a fruity, almost candy sweetness. It’s this latter we’ll be talking about today.
It’s Mixology Monday time again. This month’s theme comes from Whitney over at Tipicular Fixin’s (love that name ;) ) and it’s called Drink of Shame (said in an appropriate movie preview voice). In Whitney’s words:
So, you’re a certified, mixologist, craft-tender, bar chef or fine spirit enthusiast…now.But, there was a time when you only ordered Long Island Iced Tea. Or, maybe you always made the Jello shots for your frat? Perhaps you’re the reason that your local had an Island Oasis machine for so long? Rye & Ginger? Vodka Seven? Someone was ordering these things. Your street cred would be ruined if you ordered or (gasp) served one now, but don’t you miss it, just a little?
Now that’s a fun theme. Read on to find out what we’re guilty about.
We have to admit, we often use gold rum above white rum in our cocktails, as it generally has a richer, sweeter flavor. That said, a lot of cocktails specifically call for white rum, and in warmer weather its lighter, cleaner flavor is a bonus. With nicer days around the corner (fingers crossed!), we decided to prepare by going through our cabinets and pulling out a selection of white rums to taste and then compare in a cocktail.
Last week’s post was all about iterating on an existing recipe. This week, we decided to talk about one of the other things we like to experiment with here at Booze Nerds HQ, trying different types of the same ingredient. We thought we’d experiment with different orange liqueurs to see what a difference that one ingredient makes in a drink. To keep the flavors clear, we decided to use a simple Kamikaze for the cocktail (often unfairly maligned, delicious when made properly). Read on to find out how much your choice of liqueur may affect the drink.
When we find a drink we like, we like to iterate on it by sticking with the same flavors but playing with ingredients or proportions. It’s a great exercise to help you learn more about exactly why you liked the drink in the first place, plus it is fun to see what variations you can make with what you have on hand. We did this not too long ago with the Black Lily, coming up with the Zimmer Frame as an homage. This week we play around with the Gin-Gin Mule.
This week we decided to look at the difference of shaking vs. stirring a drink. The accepted wisdom is that anything with fruit juice should be shaken and anything clear should be stirred. We’ve always assumed that this is for purely visual reasons, since shaking definitely makes clear drinks cloudier. But does it affect the flavor and texture? Are there up sides to shaking a traditionally stirred drink that balance out the loss of visual appeal? Read on to find out.