I love finding the stories behind the invention and naming of cocktails—to the extent that such history is discoverable. Here’s a good example. Punch, the drink magazine, starts its profile of the Revolver cocktail this way: “A drink named after a gun. A bourbon called Bulleit. A garnish set on fire.” That’s a concise illumination … Continue reading Revolver: the cocktail
Bourbon
That’s Bond. Bottled-in-Bond.
Happy birthday to this landmark legislation. Whenever you sip American whiskey and it doesn't smell or taste of creosote and iodine, raise your glass in a toast to Col. E.H. Taylor (later U.S. Senator E.H. Taylor) and his allies in the distilling industry for working with then-Secretary of the Treasury John G. Carlisle to protect … Continue reading That’s Bond. Bottled-in-Bond.
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?
The Monte Whiskey Sour – and Egg White Technique
"Sour" cocktails, among other categories and styles, frequently involve egg white in some form, so this is a good time to bring up the matter of egg-white technique. Pay close attention: Breaking the shell isn't the messiest thing you can do with an egg Why use egg white? Because egg whites lend creamy texture to … Continue reading The Monte Whiskey Sour – and Egg White Technique
The Libation Lounge 