Sure it used to be a baby changing table, but I could not help but admire the rich mahogany and smooth casters that someone had all but abandoned on Capitol Hill at the corner of E John and Broadway. Tighten up some screws, remove a rail and a cushion, add some glassware, tools and bottles, and what once represented many sleepless nights and cleanup, well… I guess it pretty much represents the same thing, doesn’t it?
Now taking bets on how long Kate will let me keep it in our small apartment.
Filed under Bartending, Cocktail, Cocktails, Cocktails at Home, Fernet Branca, Genever, Gin, hayman's, Heering, Hendrick's Gin, Mixology, old tom, ransom, Really Cool Stuff, Rum, Rye, Scotch, Soda, Whisk(e)y
I tend bar privately. One of the upsides of the deal is that I have complete control over my ingredients. That means citrus pressed to order and homemade ingredients. For the job that I worked most recently, I decided to share the prep process with you. Jeff Morgenthaler of Clyde Common in Portland, OR has a recipe for ginger beer. It’s really good. The original recipe for 16 oz. of the stuff can be found here:
The good folks who headed up Vessel in Seattle were the same guys who introduced me to carbonated cocktails.
It was a really cool idea. Introduce dissolved gasses into a cocktail, say, a Jack Rose Cocktail, and you’ve got a classy adult soda on your hands. Hopefully with a healthy dose of the bonded stuff.
Beyond the novelty of having a sparkling cocktail without the dilution brought by soda water, the perlage climbing up the flute would bring the aroma to the nose of the drinker. It also opened up or intensified flavor. Take for example, shaken tea. Stirred and chilled, it tastes flat, because it is. Shaken hard, the aeration opens up the flavors and aromas of the tea and even makes it taste sweeter without the addition of simple syrup.
The same concept applies to cocktails. The colder a beverage is, the more sugar must be added for it to taste sweet. With the addition of dissolved gases, the drink may be chilled way down and will take less syrup to sweeten it, allowing for a less viscous mouthfeel to your cocktail.
On to gas mix. Repeat after me: Carbon Dioxide (CO2)=Coarse, Nitrous Oxide (NO)=Fine.