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RECENT COCKTAILS: SEPTEMBER 14, 2012
Bourbon, Bonal Gentiane Quina, Aromatized wine, Orange bitters, Maraschino cherry
JULY 22, 2012
Demerara Rum, Bitters, Lime juice, Simple syrup, Mint
JUNE 10, 2012
Grappa, Bianco Vermouth, Campari, Grapefruit peel
MAY 29, 2012
Gin, Elderflower liqueur, Orgeat, Lime juice
MAY 13, 2012
Prosecco, Campari, Dry vermouth, Licor 43, Lime juice, Cucumber
MAY 4, 2012
Gin, Aromatized wine, Eau de vie of Douglas Fir
MAY 2, 2012
Gin, Pineau des Charentes
APRIL 11, 2012
Rum, Campari, Sherry, Orange peel
FEBRUARY 11, 2012
Genever, Amontillado Sherry, Cardamaro, Elderflower liqueur, Orange peel
JANUARY 28, 2012
Gin, Sweet vermouth, Amaro Meletti, Orange peel

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, 5 hours 55 minutes 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, 10 hours 49 minutes ago drinkingandthinking commented:

    Nice herbal combo that worked well with Spanish brandy

  • Re The Inocencio, 21 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, 4 days ago smparkes commented:

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