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RECENT COCKTAILS: MARCH 6, 2013
Herbal liqueur, Batavia Arrack, Celery bitters, Lime juice, Pineapple syrup, Pineapple juice
Tequila, Ginger liqueur, Crème de Violette, Honeydew melon juice
Tennessee whiskey, Aromatized wine, Suze, Lemon peel
Light rum, Lime juice, Simple syrup, Strawberry preserves, Orange flower water
MARCH 5, 2013
Bourbon, Mezcal, Bitters, Piloncillo syrup, Grapefruit peel
Old Tom Gin, Aromatized wine, Apricot liqueur, Grapefruit bitters, Bitters
Walnut Liqueur, Rye, Zirbenz Stone Pine Liqueur, Orange bitters, Mezcal
Gin, Dry apricot brandy, Bianco Vermouth, Orange bitters
MARCH 4, 2013
Rum, Calvados, Falernum, Bitters, Lemon juice, Lemon
Gin, Herbal liqueur, Zirbenz Stone Pine Liqueur, Lime juice, Simple syrup

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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