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RECENT COCKTAILS: MARCH 19, 2013
Pisco, Bianco Vermouth, Orange bitters
Blanco tequila, Herbal liqueur, Cucumber, Cucumber syrup, Lime juice, Heavy cream, Soda water, Egg white
Fino sherry, Cognac, Ruby Port, Bitters, Cherry syrup, Lemon juice
MARCH 18, 2013
Bourbon, Apple brandy, Bitters, Soda water, Ginger-Honey Syrup, Lemon juice, Peach preserves
Gin, Elderflower liqueur, Club soda, Lemon juice, Simple syrup, Cucumber, Mint, Lime
Virgin Islands Rum, Bourbon, Lime, Sugar, Mint, Pineapple
Jamaican rum, Cherry Liqueur, Bitters, Demerara syrup, Whole egg
Gin, Pear eau de vie, Lime juice, Orange juice, Simple syrup
Pear eau de vie, Vodka, Galliano, Rhubarb bitters, Club soda, Meyer lemon juice, Rhubarb, Tarragon, Meyer lemon zest
MARCH 17, 2013
Gin, Lavender bitters, Ginger beer, Lime, Bergamot orange

A Spontaneous Libation for your Consideration

From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Acidity

The dividing line between a cocktail enthusiast and a craft cocktail aficionado is knowledge. Anyone can enjoy a cocktail, and with enough time spent at or behind a bar, attain a good enough working knowledge of brands and flavors of alcohol. Some of these people go on to create a new cocktail, usually starting with a common drink or ratio of spirits to other ingredients and tweaking them to make something pleasant.

Alas, this approach lacks repeatability in creating quality craft cocktails. Craft cocktails are not dump buckets for every neon colored, super sweet liqueur that your distributor is pushing. And they are not made to mask the flavor of alcohol, but to support and sustain it.

Combinations that should work based on the flavors of the components often fail to impress in the glass due to a lack of understanding of those same component's structural elements. Skilled mixologists construct cocktails from some basic building blocks: alcohol, sugar, acidity, and bitterness. A thorough understand of these primary elements can help craft cocktail designers make great drinks with a minimum of waste and trial and error.

Acidity

The cocktail dates back to the earliest parts of the 19th century. The original contained no acidic agents – just a simple mix of spirit, sugar, water, and bitters. But by 1862, Jerry Thomas had entire sections for Sours, Fixes, and Daisies, all of which featured acidity prominently. Certainly, the use of spirit-plus-acidity dates back to the 18th century Punch, which were spirit, water, lemon and sugar, with some other ingredients added for flavoring.

Recent Additions

  • Pirueta — Blanco tequila, Sotol, Celery bitters, Ancho Reyes Verde chile liqueur, Grenadine, Cocktail onion
  • King Louie — Bonal Gentiane Quina, Rye, Cognac, Crème de Banane, Bitters, Lemon peel
  • Big Spender — Cognac, Pineapple rum, Drambuie, Fernet Branca, Orange peel
  • Autumn in the Poconos — Applejack, Pear liqueur, Allspice Dram, Bitters, Apple Shrub
  • PhysTherapy — Pisco, Amarula Cream, Crème de Violette, Herbal liqueur, Ginger syrup

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