This week we investigate the effect of temperature and oxidation on cocktails. We had noticed that some cocktails seem to change in flavor, often for the better, after sitting a short while (on those rare occasions where we don’t just gulp them down ;)). We were curious as to whether this was due to the drink warming up, oxidizing, or both. So we went back to our notes to find a couple of drinks where we had noted this phenomenon, and started our experiment. Read on to see what we found.
Posted in absinte, Cocktail Comparisons, Cointreau, Deconstructed, fernet, lime juice, scotch, sweet vermouth, Tasting Notes, Uncategorized
Tagged Black lily cocktail recipe, robert burns cocktail recipe
This week marks our 2nd anniversary and our 104th post. Go us! To celebrate, we decided to pull some of our nicer cognacs out of the liquor cabinet to enjoy, and do some side by side comparisons of them. We also threw in a mixed drink and some champagne. ‘Cause hey, it’s a celebration :)
It’s Labor Day weekend! Which is traditionally the last day where you can wear white, which is very important for us. Well, ok, not really. We wear whatever the fuck we want ;). We do love the spirit of the day though, a nod to everyone (including us!) who has to work for their living. We decided to come up with a couple of cocktails to celebrate the holiday as well as the transition from summer into autumn. With that in mind, we decided to do one gin cocktail and one aged spirit cocktail. Read on to find out what we came up with.
It’s Mixology Monday again! This month’s theme is Coconut from JFL over at the wonderful Rated R Cocktails blog. With that theme in mind, we wanted to see if we could make a less sweet cocktail with coconut. We often see fairly sugary coconut cocktails on offer, could we depart the text? Also, is it possible to make a great coconut drink without adding citrus (mmm, lime and coconut :))? Read on to see if we succeeded or failed.
Posted in aperol, barrel aged gin, coconut cream - unsweetened, Mixology Monday, Original Cocktail, rhum agricole, yellow chartreuse
Tagged 3 howls barrel aged gin, 3 howls rum, Mixology Monday, nothing to declare cocktail recipe, persuasion cocktail recipe
Last week we looked into whether using juice from a squeeze juicer vs. a twist juicer made a difference for oranges and grapefruit. Turns out it did. We then became curious if the same held true for lime and lemon juice. We’ve always used the squeeze juicer because that’s the utensil that fits that size of citrus. Was our cocktail world about to be shaken to the very foundations? ;)
Christa’s twist juicer is rather pathetic. It clogs with pulp in seconds, and strongly makes us suspect nobody tried to juice anything with it before putting it on the market. Hmph :S. Due to that, she sometimes uses her squeeze juicer to juice even large citrus like oranges and grapefruit. She’s noticed that doing that adds more peel flavors and bitterness to the cocktail, and that for some drinks she prefers it.
This made us curious to compare juicing citrus with a twist juicer vs. a squeeze juicer and how that affects a cocktail’s flavor. Being the Booze Nerds that we are, we decided to take an analytic approach and compare apples to apples. We made two versions of a given drink, one with juice from a twist juicer and one with juice from a squeeze juicer. Read on to find out what difference (if any) that made.
It’s high summer here in Seattle, which means it’s cobbler weather. Fortunately, we’re going to make the kind of cobbler that does not require the use of an oven.
It’s hot, well hot for us :), and it seemed like a good day to make something with lots of ice. We also have lots of lovely fresh fruit in season. What to do? We leafed through various cocktail recipe books and eventually came across the cobbler, a rather simple drink dating back to at least the 1830’s. It consists of a base spirit, a sweetener, fresh fruit and ice. That sounded like a perfect summer time drink for the Pacific Northwest. So we decided to try a couple or three and see if our hunch proved correct.
It’s time again for Mixology Monday. This month’s theme is The Smash, courtesy of Stacy and her eponymous blog Stacy Markow. For those of you that don’t know, a smash is a base spirit mixed with a muddled herb (typically mint) and a sweetener and then poured over ice. Which seems like a pretty simple thing and therefore not very interesting. But as always, with a little creativity things can get fun pretty quickly. Read on to find out what we got up to.
This coming Thursday, the 24th of July 2014, is National Tequila Day. Being the booze patriots that we are, we felt we should honor the event by making more tequila drinks. As we said in A tequila transition, it’s a great spirit and we need to remember to use it more. We have a couple tequila brands that we really like; Partida has been a favorite for a while, but we were recently introduced to Casa Noble which we quite like as well though it is rather different in flavor profile. So we decided to try a couple of drinks with each to see how they compared.
This week we’re talking about tinctures, which are great for adding variety to cocktails. A tincture is defined as: a medicine that is made of a drug mixed with alcohol. Which we like the sound of. :) Booze mixed with medicine, it’s a veritable health treatment! In our minds, that makes tinctures the kissing cousins of bitters. They add a lot of flavor without adding a lot of liquid or (unlike bitters) bitterness. We’ve made a few of our own tinctures and they can be fiddly, so typically we only make them occasionally. Recently though, Matt from Drink Addition let us taste and take samples of some of their tinctures (see our Samples policy for our take on samples). After trying quite a few of their offerings, we thought they were on to something. Their tinctures have good clear flavors and offer quite a variety, and most of them are things we would find easier to buy than to make well. So this week we decided to create a few drinks with some of the tinctures we brought home to experiment with. Read on to see some of the interesting flavors we were able to add to our concoctions.
Posted in blanco tequila, champagne, gin, grapefruit juice, lemon juice, lime juice, mezcal, orange juice, sparkling wine
Tagged del maguey mezcal, drink additions chipotle, drink additions curry, drink additions tarragon, mischief gin, mumbai moderne cocktail recipe, partida tequila, sundog cocktail recipe