Pour sugar into pot.
Turn heat on low.
Think to myself, “I don’t need to set a timer. This will be done before I can get distracted.”
Smell something burning.
Sprint to kitchen.
Turn off heat.
Dump cold water into pot.
Throw burnt pot into trash.
Find full water bottle.
Empty half of it.
Pour an equal amount of sugar in via funnel.
Put cap back on.
I still don’t get why people feel like they need to heat up simple syrup. It makes the process so-
Gizmodo once again proves that, for the same result, you have to stir longer.
1. Alcohol makes food taste hotter (so to speak). With spicy dishes, look for lighter and sweeter drinks.
2. Delicate flavors, like gin, and subtle herbs are better for lighter dishes, like salads. Save the bourbon for the veal carpaccio.
3. A cocktail can add an element of texture to the dish. At Maven, the creamy coconut and hazelnut orgeat syrup in the rum-based Nauti’ Mermaid complements each bite of the tempura-fried calamari.
4. Cocktails often incorporate spices and herbs like rosemary, ginger, and bay leaf. Ask yourself if those seasonings belong with the food itself.
5. If you’re on the dessert course, your drink should always be sweeter than the dessert itself.
I love Amaretto, and Amaretto Sours. I feel both get unfairly ragged on though. Happy to see some respect given.
Here’s Jeffery Morganthaler’s recipe, which tones down the sweetness in the drink, which can admittedly be a problem.
1½ oz amaretto (I love the Lazzaroni amaretto, but DiSaronno works well here, too)
¾ oz cask-proof bourbon (I use Booker’s, from the Jim Beam distillery)
1 oz lemon juice
1 tsp. 2:1 simple syrup
½ oz egg white, beaten
Dry shake ingredients to combine, then shake well with cracked ice. Strain over fresh ice in an old fashioned glass. Garnish with lemon peel and brandied cherries, if desired. Serve and grin like an idiot as your friends freak out.
Scaffas are an old style of drink made by mixing spirits with liqueurs without ice. I’d venture to guess that as ice became easier to get, these drinks became less common. The B&B is the only real modern example of this style that I can think of.
It’s really mind-bending to drink a gin drink at room temperature, but halfway through the drink you start to warm up to it. Rich flavors like the fire of a good brandy and textures like Benedictine’s syrupy smoothness aren’t washed away in process of dilution, so you really get a unique drink.
Here’s two basic, basic Scaffas to get you started. (both via Cocktail DB)
1 1/2 oz Brandy
1/2 oz Maraschino
1 dash Angostura
1 1/2 oz Gin
3/4 oz Benedictine
2 Dashes Angostura
Virgin Slut has a reasonable collection of Scaffas also worth checking out.
1 to 1.5 fl. oz. whisky (if not Japanese whisky, then scotch)
Two to three times as much sparkling water as whisky
- Add ice to a highball glass. Stir with a barspoon to chill the glass, then discard any melted water from the glass.
- Add whisky to the glass. Stir thirteen and one-half times clockwise.
- Add the sparkling water and stir three and one-half times clockwise.
I love Japanese cocktails.
Wow. One of the best articles I’ve read on aging spirits. In no way dry and hardly any talk of tasting notes…
(Source: The Atlantic)