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RECENT COCKTAILS: MAY 12, 2021
Rye, Sweet vermouth, Bitters, Cherry
MARCH 22, 2021
Bourbon, Braulio, Byrrh, Orange bitters
DECEMBER 10, 2020
Rye, Averna, Navy strength rum, Maraschino Liqueur
NOVEMBER 30, 2018
Bourbon, Cynar, Maraschino Liqueur, Orange bitters, Orange peel
JULY 22, 2018
Scotch, Sweet vermouth, Cherry Liqueur, Amer Picon, Lemon juice, Orange peel
APRIL 12, 2018
Mezcal, Blended Scotch, Cynar 70, Falernum, Chocolate bitters, Grapefruit peel
JANUARY 20, 2017
Rye, Cappelletti Aperitivo, Maraschino Liqueur, Maraschino cherry
SEPTEMBER 24, 2016
Mezcal, Sloe gin, Maraschino Liqueur, Orange bitters, Soda water, Lemon juice, Lemon peel
MARCH 23, 2016
Cynar, Islay Scotch, Wormwood bitters, Lemon juice
AUGUST 12, 2015
Rhum Agricole, Black Balsams, Maraschino Liqueur, Grapefruit juice, Lime juice

A Spontaneous Libation for your Consideration

From the Knowledge Vault

Advanced Craft Cocktail Theory: Aroma and Flavor

To all of you who survived my first set of articles dealing with theories of craft cocktail construction, I say congratulations. Now the hard work begins. While it’s nice to have a solid understanding of the fundamentals of how and why certain craft cocktails work and others do not, there’s a lot more ground to cover in the service of better cocktails.

To this end, I will be writing an open-ended series of articles that deal with refining craft cocktails. Subjects will include aroma and flavor, texture, visual appeal, harmony, context, and inspiration by theft. I’m going to assume that you are comfortable with my original four-part series, and that you’re up for some heavier reading and homework. Are we ready? Let’s begin, shall we?

Unlike the other five senses, no one can say for sure how we smell anything. There are theories out there, each full of massive, unexplained holes. Science has identified G-protein receptors in the neurons in the nose that work together to build a scent out of basic component parts. This won Linda Buck and Richard Axel the 2004 Nobel Prize in Medicine. We know what parts of the brain process this information. We know that we can certainly smell things (and weirdly enough, we can smell everything that has a smell, and we can do it instantaneously – something that violates rules about how the body works).

Recent Additions

  • Glowing Green — Pisco, Suze, Ancho Reyes chile liqueur, Blue Curaçao, Orange bitters
  • Gilded Paloma — Tequila, Soda water, Grapefruit juice, Pineapple juice, Lime juice, Cinnamon syrup, Grapefruit peel
  • Pickwick Club — Pineapple rum, Overproof rum, Allspice Dram, Bitters, Absinthe, Passion fruit syrup, Vanilla syrup, Orange peel
  • Mignon — Gin, Rye, Cassis, Ancho Reyes chile liqueur, Orange bitters, Islay Scotch, Orange
  • Chipmunk — Old Tom Gin, Ginger liqueur, Simple syrup, Lime juice

Recent Discussion

  • Re Spanish Shawl, 2 hours ago drdug commented:

    This is a perennial favorite. I’m able to get Atxa, a Spanish dry vermouth locally. Tried to edit the recipe but this brand wasn’t recognized and wouldn’t save. Agree with other commentators the Hendricks is my favorite gin for this cocktail!

  • Re Benediction, 7 hours ago drinkingandthinking commented:

    Nice herbal combo that worked well with Spanish brandy

  • Re The Inocencio, 17 hours ago shadowkirby commented:

    A little sweet - would possibly omit the simple. Very vegetal, good drink for spring.

  • Re The St-Rita, 3 days ago drinkingandthinking commented:

    uninspired elderflower margarita with poor proportions

  • Re Jasmine, 3 days ago smparkes commented:

    Went with the more forward version from SE and then added a bit of soda ... for a very hot day. :-)