Lately I've been experimenting with "mixers". By "mixer" I mean aperitifs, liqueurs, and digestifs that almost always appear as secondary ingredients in a cocktail, but that one almost never thinks of drinking on their own. The intention here is to write a series of articles about each one.
Calvados Crusta. Possibly my new favourite drink.
Until NOW, that is! It was an omission that just had to be rectified. Right? RIGHT?!
Aromatic cocktails are flavoured by some kind of aromatic wine, spirit, or bitters. Based on my (limited) experiments, I broadly categorize these drinks into:
I've posted before about sour cocktails, but I felt that the subject deserved a bit more elabouration. The material here, as before, is quite heavily inspired by (some might say stolen from) David Embury's classic taxonomy from The Fine Art of Mixing Drinks.
Embury's basic approach was to define a sour cocktail template. In his mind, a sour cocktail consisted of:
I made a batch of tonic water syrup a couple of years ago and, though it was a success, there were a couple of things I found slightly off-putting in the result. Specifically:
- I didn't really like the all-spice.
- I didn't really like the lemongrass
- I thought there was too much citric acid.
Over the last couple of years I've put together what I consider to be a fairly impressive home bar, and I've spent much of that time experimenting with various cocktails.
Some people from work invited me to the Dominion Tavern a week or two ago. I was persuaded to try the gin and tonic, as I was told that the tonic water was homemade.
I ordered one. The drink that came was orange in colour and looked vaguely like tang. In other words, it did not look like a gin and tonic. It tasted, however, unmistakeably like a gin and tonic - a rather good gin and tonic at that, and this comes from a guy who's not particularly enthusiastic about gin and tonics.