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RECENT COCKTAILS: MAY 12, 2021
Becherovka, Salers Gentiane, Maple Canadian whisky, Lemon peel
APRIL 20, 2021
Bourbon, Ginger beer, Lemon juice, Ginger syrup, Balsamic Vinegar, Black pepper, Blackberry
APRIL 2, 2021
Brandy, Dry vermouth, Maraschino Liqueur, Curaçao, Bitters, Orange peel
MARCH 8, 2021
Añejo rum, Gin, Sweet vermouth, Campari, Orgeat, Lemon juice, Orange
MARCH 4, 2021
Añejo rum, Swedish Punsch, Gran Classico, Lemon juice, Lemon peel
JANUARY 23, 2021
Pineapple rum, Aperol, Swedish Punsch, Bitters, Orange
Cognac, Swedish Punsch, Orange bitters, Absinthe, Water, Orange peel
JANUARY 19, 2021
Bourbon, Herbal liqueur, Bitters, Honey syrup, Lemon juice
DECEMBER 30, 2020
Blended Scotch, Bianco Vermouth, Apricot liqueur, Bolivar Bitters, Mandarin orange juice, Simple syrup, Mandarin
DECEMBER 26, 2020
Dry vermouth, Soda water, Lemon juice, Simple syrup, Egg white, Olive juice, Vinegar, Lemon peel

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

  • 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 The Inocencio, 3 hours 30 minutes ago shadowkirby commented:

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

  • Re The St-Rita, 2 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. :-)

  • Re Old World Charm, 4 days ago bkemp1984 commented:

    Made with Laird's and homemade creme de mure, good stuff. Will need to make it properly once I get more brandy.

  • Re Lime Blossom, 6 days ago SSteve commented:

    From the recipe and the comments I knew this was going to be too lime-heavy. I used less lime and more orange liqueur and St. Germane. I used Dry Curaçao so I added a little simple syrup as well. Pretty good but still needs a little more tweaking. Next time I'll try increasing the St. Germaine and decreasing the Curaçao.