2235 found Showing cocktails with ingredient Lemon juice

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A Spontaneous Libation for your Consideration

8th Arrondissement

Created and posted by yarm.
1 1⁄2 oz Cognac
1⁄2 oz Grenadine
1⁄2 oz Amer Picon
1⁄2 oz Lemon juice
1 twst Orange peel (As garnish)
Instructions

Shake with ice, strain into a cocktail coupe, and garnish with an orange twist.

Notes

Though starting with the Ward 8, the end result was very different flavorwise, and the French ingredients work much better to me than the original.

History

In the wake of the Thirst Boston conference, I was thinking about the Ward 8 and the conversations I had that weekend about it. One of my major problems with the earliest recipe of the 1898 drink appearing in Robert Vermeire's 1922 Cocktails: How to Mix Them is that the orange juice clashed with the oaky American whiskey. I pondered what spirits might work well here, and my eyes drifted over to the Cognac section of my home bar. With a French theme, perhaps substituting Amer Picon for the orange juice might work especially given how well grenadine and Amer Picon pair in some of Trader Vic's recipes, plus the swap reminded me of Paul McGee's trading curaçao for orange juice. For a name, I dubbed this one the 8th Arrondissement which is the part of Paris that contains the Champs-Élysées.

Curator rating
5 stars
Average rating
4 stars
(18 ratings)

From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Bitterness

So far we’ve investigated the role that acidity and sugar play in the creation of craft cocktails. While sugar predates acidity in cocktail history, these building blocks can be thought of as a pair – acidity and sugar directly oppose each other. When sugar overpowers acidity, drinks become cloying and heavy. With the reverse, drinks are tart, thin, and unpleasant. It is only when sweetness and acidity balance each other that a cocktail takes on a savory deliciousness that I call tension.

The sweet-sour balance is not the only way to create a craft cocktail. Before the invention of the sour family, cocktails were merely spirit, sugar, water and bitters. This category of drinks, now best exemplified by the Old Fashioned derives their deliciousness through the mitigating effects of sugar on the bitterness of wood-aged spirits and bitters.

The previous articles have stayed clear of any serious chemistry. Unfortunately, bitter and alcohol have a lot going on that needs some explanations, and chemistry provides the language. [editor: Nerd warning. Suck it up.]

Recent Additions

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Recent Discussion

  • Re Fault Line, 13 hours 58 minutes ago Shawn C commented:

    I agree with the previous comment that this drink is a masterpiece, and my wife thought it was great too. I just got the carrot eau-de-vie and this is the first thing I tried it in. All of the components work well together, and somehow the small quantity of carrot essence is more pronounced than I though it would be. It seems to round out the cynar in some way.

  • Re Star Daisy, 2 days ago mako commented:

    Joaquín Simó has <a href="https://punchdrink.com/recipes/star-daisy/&quot; a recipe</a> with 1/3 oz of syrup. Honestly, it's still tart!

  • Re Craft Cocktail Making: Theory and Structure of Acidity, 4 days ago Shawn C commented:

    I will counter that the basic Blood & Sand is just fine. Not every cocktail has to be overly acidic. In fact many of the more acidic cocktails just pummel the herbal character of other ingredients particularly when very cold, so to get back flavor I often find it necessary to dial back lemon or lime juice in "standard" recipes. If you want a good Blood & Sand or other orange juice containing drink, you need to begin with good oranges appropriate for the particular cocktail. I find the best oranges are from the early half of their ripening/harvest period. Later on the flavor turns sweeter, sometimes over ripe, and the orange oil intensity of the squeeze isn't as pronounced. I use Valencia and Washington navel oranges, some Moro (blood oranges), and I avoid Cara Cara which are more of a grapefruit orange hybrid.

  • Re Dalliance, 4 days ago mako commented:

    This is extremely similar to classic Depth Charge.

  • Re Craft Cocktail Making: Theory and Structure of Acidity, 4 days ago mako commented:

    I think it's worth pointing out that the Blood and Sand is a pretty divisive cocktail. In many people's opinion, the traditional B&S is just simply not acidic enough for a contemporary palette. I think that a Blood and Sand, especially with the traditional proportions, is only really a good drink if you adjust the acidity of the orange juice down to a level that is similar to lemon (or even beyond). I'm skeptical that you can make a B&S using only the traditional ingredients in any proportion that tastes balanced to most modern cocktail drinkers.