The riddle: Two Dutchmen walk into a bar, and each orders a Dutch Martini, but neither gets the same drink. What’s up with that?? I tripped across the Dutch Martini on a search of the very excellent Difford’s Guide website for another recipe, and when I did a wider internet search, I found at least … Continue reading Genever and the Dutch Martini riddle
What is it and how do I use it?
Method Spirits Sweet Vermouth: A kiss from the Finger Lakes
Locavores and Upstate New York cocktail lovers in general, this sweet vermouth is especially for you. In post-World War II United States, vermouth was one of the most under-appreciated and therefore under-used beverage categories behind the bar; blame that on Prohibition and on the millions of GIs, sailors, Marines, and airmen who came home from … Continue reading Method Spirits Sweet Vermouth: A kiss from the Finger Lakes
Orange Liqueurs Classified and Explained
Or, “When is a curaçao not a curaçao, and should I even care?” Full disclosure: I work a few hours a week assisting customers at Pinnacle Wine & Liquor here in Rochester, NY. The orange liqueurs we carry at Pinnacle are pretty typical of what’s available across the country, and I’m linking to Pinnacle’s website … Continue reading Orange Liqueurs Classified and Explained
Lower-alcohol: The Starlight Reverse Martini
The reverse Martini and Manhattan—an ounce of booze to two ounces of vermouth instead of the conventional reverse—are not new ideas. In fact, long before Prohibition, proto-Martinis such as the Martinez were typically one-to-one booze-to-vermouth mixes. There’s a much longer story to be told about how America’s “greatest generation” messed up vermouth for half a … Continue reading Lower-alcohol: The Starlight Reverse Martini
“Why does this bottle cost so much more than that one?”
My earlier post about the down side of over-aging bourbon led me to address the question above, which I encounter regularly in my work at Pinnacle Wine & Liquor from customers mulling choices between comparable spirits on the same shelf. It’s come up in front of the rums, the brandies and Cognacs, and all of … Continue reading “Why does this bottle cost so much more than that one?”
Bourbon aging: Would you like some pencil shavings with that?
The article linked below, from Punch magazine ("Is There Such a Thing as 'Too Old' Bourbon?"), is an interesting discussion. As you read it, keep in mind that it's specifically about bourbon and that bourbon is only aged in *new* American oak barrels, which are probably the most active aging vessel in the industry. Also, … Continue reading Bourbon aging: Would you like some pencil shavings with that?
Color Me Coo-coo for El Coco
In cocktail passion, one new ingredient leads to another. About a year ago, my friend Michael and I swapped some spirits—he gave me akvavit, I gave him Cognac—and I found cool akvavit recipes, some of which called for coconut water. No, not coconut *milk*—coconut water. It’s turbid-looking water that tastes a lot like coconut, but … Continue reading Color Me Coo-coo for El Coco
The “Last Wörd” – and Intro to Aquavit
Aquavit (alternative spelling: akvavit) is a Nordic spirit--a distillation of grain or potato alcohol, flavored with herbs and botanicals. The most common, dominant flavoring is from caraway, usually with a strong flavor of dill as well. Styles of aquavit vary, and it usually includes other spices as well – anise, coriander, citrus, fennel, and savory … Continue reading The “Last Wörd” – and Intro to Aquavit
The Libation Lounge 