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A Spontaneous Libation for your Consideration
From the Knowledge Vault
Perhaps one of the most difficult skills an aspiring cocktail maker can grasp is inspiration. Inspiration is the culmination of knowledge, skill and passion, and it only comes about through an understanding of ingredients, technique, and cocktail theory. There’s nothing more exciting and terrifying than standing in front of a bar with an empty glass and combining ingredients in a new and innovative way to make a satisfying cocktail. Therefore, you should be encouraged to steal from those that came before. Please note I’m not referring to outright theft of drinks, but using what is available to create new, interesting cocktails.
The difficulty lies in that innovation is the synthesis of knowledge. Knowledge and the ability to understand its component parts must be the basis of innovation, which means that a well stocked bar comes first. Obviously, if ingredients aren’t available, you’re not going to be able to make a cocktail with them. In addition to a well stocked bar, familiarity with each bottle is immensely helpful. Knowing that Calvados tastes like apples, spirit and woody notes and a hidden dimension of ‘apple tree’ or that Cynar is made from artichokes and yet tastes like honey and tobacco and a slight sulfury bitterness makes pairing ingredients that might have disparate primary flavors but complimentary secondary flavors easy. The understanding that Campari plus lemon equals pink grapefruit drives the Jasmine. This is not easily formalized. Writing tasting notes on cocktail ingredients can be useful at first, but at some point they become a crutch and inhibit beauty and the sudden strike of inspiration.
- Sweet do not kill — Blanco tequila, Kirschwasser, Galliano, Bianco Vermouth, Luxardo Bitter Bianco, Hibiscus syrup
- Fumo di Cannella — Amaro, Mezcal, Bitters, Grapefruit bitters, Lime juice, Cinnamon syrup, Grapefruit peel
- Rover, Rover — Amaro, Mezcal, Batavia Arrack, Ancho Reyes chile liqueur, Pamplemousse Rose, Chocolate bitters, Orange cream citrate, Grapefruit peel
- Olongapo Stumble — Mezcal, Dry vermouth, Limoncello, Ancho Reyes chile liqueur, Sake
- Two O'Clock at the Metropole — Cognac, Dry vermouth, Maraschino Liqueur, Peychaud's Bitters, Pineapple syrup, Lemon peel
‘French 75’ with cranberry. Lime juice mixes better with the sour cran than the lemon imo. We used a 50/50 mix with a Freixenet cava. Be sure to double strain.
I've always thought that the PF Curacao tasted like baby aspirin. Thanks, Zachary
Good use of the pear, which comes through in the right amount. I did not like the contribution of the curacao as much, which gave the drink a "Smarties" taste. Overall it's an extremely fruity cocktail. Not bad, but also just forgettable.
@noksagt You are correct, an email with the OP confirmed "author's original creation" is right.
I'll probably stir this rather than shake when I try it. Cheers!
Hi all –
Regarding a question in the comments here: my allspice dram and CdV were homemade so that may explain the surprising translucence of this drink.