and Other Fortified Wine
A broad term for aromatized and fortified wine. It is flavored similarly to gin with roots sticks, flowers, and barks. China actually can lay claim to first fortifying wine all the way back in 1250 BC (before cocktails) as an ancient stomach relief. Wormwood being a key ingredient and where Vermouth got . . .
The Salt and Pepper of Cocktails
Great in drinks, soups, sodas, and medicines yet terrible for white cotton oxford shirts or any fabric for that matter. Really quickly we are going to talk about three very different bitters and you should collect them all.
Angostura Bitters: sits at a lovely 44.7% abv and calls Trinidad and . . .
But it doesn't really matter
You know what I am talking about, Triple sec or Curaçao if you like to sound fancy! The stuff that Chili's has been up charging us for in our giant sugar town presidential margaritas for years. Originally produced on the island of Curaçao in the Caribbean Sea, it is a liqueur (pronounced like . . .
Eaux-de-vie. Burned wine. Blame it on the Henny. Etc. Brandy is basically the corner stone of distillation and aging spirits as we know it today. Brandy is made from fruit. It is very common to see grapes used as in Cognac or Armagnac but apples, peaches, plums, whatever can be used. Without brandy we would . . .
Here it goes down...down into my belly
My favorite “brown” spirit. Scotch is rarely actually brown in color due to its prevalent use of previously used casks or barrels. A part of production that is forbidden for Bourbon and totally fine for Scotch aging. Another big difference is the allowance of coloring but it is usually obvious, often . . .
Just drink it?
French by name and American by character. The history of this spirit is drenched with lore, lies, blood, families, and money. Corn instead of rye is the main ingredient in the mashbill here. In fact like American Rye Whiskey it must make up 51% of the bill. Corn is indigenous to the lands that are now . . .
Make the Rye Choice
For a lot cocktails rye is supreme, historic, and friendly on the wallet (as well as the palate). The spice and dryness that rye contributes to a cocktail makes it the perfect base for the classic old fashioned or the manhattan. Things have come a long way for American Rye in the past few years. It was not . . .