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RECENT COCKTAILS: JUNE 6, 2010
Gin, Sloe gin, Herbal liqueur, Bitters, Lemon juice
Jamaican rum, Sloe gin, Apricot liqueur, Lime juice, Lime
Reposado Tequila, Ginger liqueur, Bitters, Lemon juice, Agave syrup, Lemon peel
Brandy, Triple sec, Aromatized wine, Lemon juice
Gin, Apricot liqueur, Bitters, Lemon juice
Cachaça, Pear eau de vie, Ginger liqueur, Lime, Grenadine, Cherry juice
Rum, Cherry Liqueur, Dry vermouth, Orange bitters, Lemon juice
Campari, Grapefruit juice, Tonic water
Rye, Amaro Nonino, Aperol, Sweet vermouth, Bitters, Orange peel
Jamaican rum, Rhum Agricole, Curaçao, Lime juice, Orgeat, Simple syrup, Mint

A Spontaneous Libation for your Consideration

From the Knowledge Vault

Making Bourbon

This is the fourth in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

This is really pretty simple. A distiller buys grains off the commodity market: corn, wheat, rye, whatever their recipe demands. They also buy malted barley from a supplier; none of the large Bourbon distillers grow their own grains or malt their own barley. Each grain is milled into meal, which takes specialized equipment for each grain, then everything is cooked together, with the addition of each grain happening at a different temperature. Starch to sugar conversion is allowed to take place (due to the enzymes in the malted barley), then fermentation is started, typically with a secret yeast strain. After this, everything is dumped into a column still, where a first distillation happens. This liquid (at about 80 proof) is pumped into a doubler still where a second distillation takes it to between 110 and 150 proof. The spent grain, historically fed to pigs is removed from the still and a portion of it is used to “sour” the next batch of grain, ensuring proper pH for yeast growth.

Recent Additions

  • Thou Shall Not be Named — Reposado Tequila, Mezcal, Amaro, Aromatized wine, Lemon
  • Night People — Rye, Sweet vermouth, Elderflower liqueur, Bitters, Peychaud's Bitters
  • Bela Lugosi — Fernet Branca, Mezcal, Pineapple juice, Agave syrup, Lemon juice, Sugar
  • Anne Bonny's Last Call — Light rum, Orange liqueur, Coconut liqueur, Lime juice, Pineapple syrup, Pineapple, Basil, Lime
  • Holy, Fig and Rye — Rye, Amaro, Fig syrup

Recent Discussion

  • Re Meatpacker, 2 hours 28 minutes ago Biff Malibu commented:

    Cut the bitters - they are out of place.

  • Re Jakarta Mai Tai, 9 hours ago Craig E commented:

    So glad you tried it and you liked it! The recipe is built quite directly on the modern version of the Trader Vic Mai Tai, including the nutty curry-leaf syrup in the place of orgeat and even the split rums.

  • As usual, went easy on the St. Elizabeth, about 4 mL. Dirty dump works too if you don't want to rinse your blender.

  • Re Jakarta Mai Tai, 1 day ago prattginkgo commented:

    Phenomenal drink, so this is nitpicking--but shouldn't this be a Jakarta Daiquiri? 2 oz. rum, 3/4 lime, 1/2 syrup is a pretty standard daiquiri, and adding a bit of Curacao isn't unheard of. Muddling 5 fresh curry leaves in cane syrup did the trick for me, and I strained onto new ice.

  • Re Margarita, 1 day ago jpan999 commented:

    Jo's Margarita

    Tequila Blanco - 2 oz
    lime and lemon - 1 oz
    Orange liqueur (Cointreu works) - 1 oz
    Mezcal (spash)
    mix with ice
    strain