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RECENT COCKTAILS: MARCH 17, 2013
Gin, Cynar, Lemon juice, Simple syrup, Orange
MARCH 16, 2013
Beer, Bourbon, Bitters
MARCH 15, 2013
Herbal liqueur, Fernet Branca, Lime juice, Pineapple syrup, Salt
Pisco, Bitters, Lime juice, Walnut oil, Egg white, Sugar
Gin, Licor 43, Lemon juice, Olive oil, Egg white, Invert syrup
Rye, Cynar, Cherry Liqueur, Sweet vermouth, Orange bitters, Orange peel
Rye, Cherry Liqueur, Cynar
Gin, Dry vermouth, Bitters, Passion fruit syrup, Lime juice, Orange peel
MARCH 14, 2013
Apple brandy, Bitters, Grenadine, Malic acid, Citric acid, Lime peel
Irish whiskey, Genever, Sweet vermouth, Bénédictine, Bitters, Cherry, Lemon peel

A Spontaneous Libation for your Consideration

From the Knowledge Vault

On the ’Rack

The Curious History of an Early Spirit

It went like this, but wasn’t. Some four thousand years ago in Mespotamia, the perfumers at the court of King Zimrilim created a technique to separate the essential oils of precious woods and flowers from the woods and flowers themselves in order to embalm their dead. Originally, this probably involved soaking flower petals in warm water and capturing the fragrant oils that rose to the surface. What they called this method is lost, but other cultures refined their work into the art and science now known as distillation.

Many ancient scientists ran up against this phenomenon. In the fourth century BCE, Aristotle realized that seawater could be made drinkable by distillation, and that the process could be applied to wine and other liquids, though there is no record of his actually distilling wine. To the ancient Egyptians, Romans and Greeks, distillation must have seemed like magic, and their knowledge was guarded from unknowing eyes.

A major advancement in distilling came between the 3rd and 4th century CE with the invention of the alembic (from the Greek ambix – a cup, typically made of glass) by Zosimos of Panopolis, an Egyptian. Having two vessels, one with the liquid to be distilled and one to catch condensed vapors with a tube running between them gave much more control and finesse to this delicate process. With a few modifications, this device is now known as a pot still.

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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