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35 found Showing cocktails posted by J.S-g.
RECENT COCKTAILS: OCTOBER 16, 2016
Collo Rosso
Rum, Bourbon, Sweet vermouth, Campari, Orange peel
OCTOBER 14, 2016
The Right Way
Cognac, Rye, Cherry Liqueur, Bitters, Peychaud's Bitters, Orange peel
OCTOBER 7, 2016
5th Amendment
Bourbon, Falernum, Herbal liqueur, Fernet Branca, Bitters, Lemon peel
SEPTEMBER 2, 2016
Ivan Drago's Fernet Mule
Fernet Branca, Ginger beer, Lime juice, Lime, Candied ginger
JUNE 26, 2016
Complement Cocktail
Gin, Aquavit, Maraschino Liqueur, Dill
MAY 15, 2016
All In
Rye, Campari, Dry vermouth, Crème de Cacao, Lemon peel
Dunmore Cobbler
Amontillado Sherry, Blended Scotch, Bitters, Pineapple syrup, Lemon juice, Pineapple
APRIL 25, 2016
All Jacked Up
Mezcal, Sweet vermouth, Apple brandy, Fernet Branca, Maraschino Liqueur
MARCH 19, 2016
New Spain
Amontillado Sherry, Mezcal, Lime juice, Agave syrup, Ginger, Lime, Nutmeg
MARCH 11, 2016
Red Brick Kitchen's Mezcal Cocktail
Mezcal, Cynar, Orange bitters, Lemon juice, Agave syrup

A Spontaneous Libation for your Consideration

From the Knowledge Vault

Advanced Craft Cocktail Theory: Texture

In my previous set of articles I’ve already talked about the effect sugar, acidity, alcohol and bitterness has on the texture of a cocktail. This article will examine other sources of texture, mainly dairy, eggs, and carbonation.

Raw milk, warm from the cow – and yes, we’re going to talk about cow milk here instead of sheep, goat or camel -- is an incredibly complex solution of microscopic fat globules, sugars (namely lactose, a complex sugar made from glucose and galactose), vitamins, white blood cells, and water. Some breeds of cow are less efficient at converting the yellow pigment carotene into Vitamin A, so their milk is more golden in color (interestingly enough, goats, sheep and water buffalo are 100% efficient, so their milk and cheese are always starkly white). Raw milk is also full of bacteria, some of which are responsible for the conversion of lactose to lactic acid (souring), and some of which can be harmful to humans (Salmonella and E. Coli O157:H7, among others). Milk is slightly acidic, at around pH 6.5-6.7.

Recent Additions

  • Cornucopia (Claphamcocktails) — Corn Whiskey, RinQuinQuin a la Peche, Bianco Vermouth, Cachaça, Bitters, Lemon
  • Over the next ridge — Gin, Bianco Vermouth, Breckenridge Bitter, Brucato Amaro Chaparral, Lemon
  • Pamplemousse au Poivre — Mezcal, Pamplemousse Rose, Pepper liqueur, Grapefruit bitters, Lemon juice
  • Fall Gimlet — Gin, Pear liqueur, Lime cordial, Lime
  • Old Timer — Bourbon, Jamaican rum, Sweet vermouth, Bénédictine, Peychaud's Bitters, Bitters

Recent Discussion

  • Re Craft Squirrel Sex Manhattan, 1 day ago happyrobot commented:

    This is our most sold drink on the list.

  • Re Yokosuka'd, 1 day ago Shawn C commented:

    Is there a specific reason for shaking this rather than stirring?

  • Re Smoke Gets in Your Agav-eyes, 2 days ago indyrob commented:

    Tried as original, subbed out agave for orgeat. Muddled a slice of blood orange and like it better this way.

  • Re Pamplemousse au Poivre, 2 days ago Shawn C commented:

    Curated to include Ehrmann's Elixir de Poivre cordial in the notes. I made the cordial using twice as much szechuan peppercorn as called for. It worked very well in this drink, and if anything I might increase the szechuan pepper again to try to capture some of its numbing essence (which was not apparent in the cocktail.) The cocktail was very good and my wife soon requested another. She is not usually a fan of mezcal drinks, so this was high praise.

  • Re Dreaming of Oaxaca, 3 days ago saxophonenerd commented:

    This is a good drink, but needs more acid in my opinion. I tried the recipe as written and then added some lemon juice which I think really helped. I do suggest trying it as written though because I know many of my friends would have really loved it as-is.