Log Date

A whiskey adventure for you and me.

  1. Old-fashioned Hyperlink

    Fight the flu
    The Drink: 

    The End Is Nigh

    from Cure, New Orleans
    The Cure: While Varnelli Amaro Sibilla is no longer used as an antimalarial drug, its high concentrations of gentian, a bitter herb, and quinine, an alkaloid found naturally in cinchona-tree bark, may still reduce fever, curb pain, and ease digestion.

    The Ingredients
    11/2 oz Rittenhouse bonded rye
    1 oz Bonal Gentiane-Quina aperitif wine
    1/4 oz Varnelli Amaro Sibilla
    2 dashes of Angostura Bitters

    Combine ingredients in a mixing glass. Stir 40 revolutions and strain into a cocktail glass. Garnish with an orange peel.



  2. Still frame

    DETAILS: The World’s Best (and Strongest) New Cocktails »
StaggeracBase-spirit proof: 143The name says it all: NYC’s PDT supercharges the classic Sazerac cocktail with scary-strong George T. Stagg Kentucky bourbon, inflected with anise-based Peychaud’s bitters and absinthe.

    DETAILS: The World’s Best (and Strongest) New Cocktails »

    Staggerac
    Base-spirit proof: 143
    The name says it all: NYC’s PDT supercharges the classic Sazerac cocktail with scary-strong George T. Stagg Kentucky bourbon, inflected with anise-based Peychaud’s bitters and absinthe.




  3. Old-fashioned Hyperlink

    "Slow Drinks, Faster
    Everyone enjoys a fancy and complicated cocktail from time to time, but nothing kills a buzz quite like waiting 20 minutes for your beverage to be concocted. At last, considerate bartenders have devised clever ways to speed up the process. A few of our favorite tricks: serving batch cocktails like punch (at Cienfuegos in New York City), putting mixed drinks on tap (at Sanctuaria in St. Louis), pouring barrel-aged cocktails over ice (at Tigress Pub in Austin), bottling popular menu items before bar service begins (at Canon in Seattle), and storing bottled cocktails for individual customers (at Saxon & Parole in NYC). Soon, getting up to order a drink from the bar won’t take much longer than fixing it yourself—and you won’t have to wash any dishes afterward.”

  4. Writing on the coaster

    How to “Fix” a Drink: The Art of Correcting a Botched Cocktail // Details

    The single best way to fix a drink? Taste it throughout the process. “The very first tip I’d give to people is think like a chef,” says Simó. “A chef would never wait until food was plated before he tried it. Straw-taste a drink, especially as you get towards the end, and definitely before you add ice.”

    Start Cheap:
    "Build a drink with your cheapest ingredients first. If there’s any error, at least you’re not throwing everything out, like your expensive booze, just because you added too much citrus."

    Adjust for Ice:
    "Your dilution rate for a shaken, up drink needs to be perfect and it needs to be as cold as possible once it leaves the shaker. But if you’re going to do, say, a Manhattan on a rock, maybe you understir that a little. It can mellow out. You don’t want your drinks that start our really bright to get soupy on you. You would shake a Collins much shorter than you would shake a Southside."

    If It’s Too Weak:
    "This often happens with a highball, where you’ve poured too much soda water. Add a small amount of booze, say a half-ounce, or a little more. But remember, you already added two ounces of booze—you don’t want three or four ounces of alcohol in a highball. So add a little booze, but maybe add a little bit more sugar and a little bit more acid as well. An overly diluted drink will taste thin, which is what the sugar will correct, and it won’t taste very bright, which is what the citrus will correct. So if you add a little bit more of everything, it’ll correct it more than just adding more booze. At a summertime barbecue, if you have a bunch of boozy highballs with three or four ounces of liquor each, you’re going to fall off the deck."

    If It’s Too Strong or Too Dry:
    "Take an Old-Fashioned: If you don’t add enough sugar (or say you’re using a 1:1 ratio of sugar and water and you’re using a teaspoon), it’s probably not going to be enough. Sugar acts like butter. It enriches. It’s not so much about adding a lot of sweetness—sugar can help round out a sensation, gaining critical mouthfeel. Often with Daisys—margaritas, sidecars—when people make them with just booze, liqueur, and citrus, I find they are generally a little too dry. If you add a teaspoon of agave to your margarita, that’s going to give you a considerably better mouthfeel than just adding triple sec. Sometimes you can make adjustments when something tastes too boozy just by adding a very small amount of a sweetener, especially when it’s a rich sweetener, like a 2:1 ratio of syrup made with demerara, turbinado, maple, agave, or honey. It’s like adding a pat of butter to the saucepan right at the end; it just gives it this great body."

    If It’s Too Sweet:
    "If it’s a long or shaken drink, try adding a little more citrus. You can usually be a little more forgiving with that. But as I said, you’re better off starting a drink with the bare-minimum amount of sugar. If something is not sweet enough, you can always add a little bit more. But trying to fix "too sweet" often involves trying to fix two or three other elements and harmonize them that way, which is much, much harder. A lot of times in this case, unfortunately, once it’s gone, it’s kinda gone."

    If It’s Too Bitter:
    "Add a pinch of salt. Salt blunts bitterness on the palate. By adding a very small pinch of salt—I’m talking a few grains, because you can always add more—that’ll help with an overly bitter drink. Try this at home: Pour a little Campari in a glass and taste it. Then throw a little salt in it and taste it again. See how big a difference that makes?"

    (via Details blog