9232 found Showing all cocktails

From our sponsors

A Spontaneous Libation for your Consideration

Maharaja Buck

Posted by Zachary Pearson. Created by Matt Tanner, Anvil Bar & Refuge, Houston, TX.
1 1⁄2 oz Gin (cardamom infused, see note)
1 oz Lime juice
3⁄4 oz Simple syrup (turmeric infused, see note)
1⁄2 oz Tamarind jam (see note)
3 oz Ginger beer (to top)
1 sli Lime (wheel, as garnish)
Instructions

Shake everything except ginger beer, strain into an ice filled Collins glass, top with ginger beer.

Notes

So Matt doesn't remember the recipes for the ingredients, so I'll take a swing at them. For the gin, I'd either use something like Small's that is super cardamom, or infuse a tablespoon of lightly crushed green cardamom pods into a London Dry gin until it's flavored. For the turmeric syrup, I would think it's a 2:1 simple with the addition of 1 teaspoon of grated turmeric per each cup of sugar. For the tamarind jam, dissolve tamarind paste with barely enough hot water to remove fibers and seeds, then add sugar back to it to make it thick and jammy.

Curator rating
5 stars
Average rating
Not yet rated

From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Alcohol

Now we get down to the important part of craft cocktail making. In our previous installments, we described the role that acidity, sugar and bitterness play in balancing and harmonizing a cocktail. Each component can work either separately, or in various combinations to produce something worth drinking.

While it is possible to make a cocktail without bitters or acid or sweetness, it is impossible to make a cocktail without alcohol. It is the canvas for every other flavor in a drink. Most craft cocktail creators think about alcohol for its flavor rather than its physiological effects ... and alcohol has many. So consider this your fair warning – there’s going to be more chemistry and genetics from here on out. Don’t worry, it’s all good stuff.

First, we need some definitions. From a chemical standpoint, an “alcohol” is simply a compound with a hydroxyl group (-OH) bonded to a carbon atom. Lots of things that you wouldn’t want to ingest are technically alcohols, including methanol (or wood alcohol, which causes blindness and death), cetyl alcohol (used in shampoo and lotions), and geraniol, which smells like roses, but is probably unpleasant to taste.

Recent Additions

  • The Bishops Regret — Gin, Coca Leaf Liqueur, Genepy, Amaro, Fernet, Crème de Cacao
  • Young and Foolish — Vodka, Pineau des Charentes, Aperol, Dry vermouth, Pear liqueur, Grapefruit bitters, Lemon peel
  • Dead Man's Party — Cognac, Mezcal, Amaro, Aperol, Bitters, Grapefruit peel
  • Fade to Black — Blended Scotch, Islay Scotch, Coffee liqueur, Walnut Liqueur, Herbal liqueur, Bitters, Brandied cherry
  • It's Always Sunny in Kembleford — Gin, Amaretto, Campari, Peach bitters, Lemon juice, Orange juice, Orange peel

Recent Discussion

  • Re Midnight Diplomat, 22 hours 49 minutes ago Thompson70 commented:

    Beautiful play on a Vieux Carré. The added Cynar, at the expense of sweet vermouth, adds an earthy, bittersweet depth. Used cherry wood for the smoke and really enjoyed that.

  • Re Ginger Sidecar, 1 day ago lcwareham commented:

    Good, but a little sweet. Try 1 oz cognac and 1 1/4 ginger

  • Re Shinkansenspotter, 1 day ago KateGrossman commented:

    This is great. Be sure to stir with ice to dilute sufficiently. Boozy but also light and soft.

  • Re The Royal Family, 2 days ago Biff Malibu commented:

    Very important to keep an eye on the "Reposado". . .I used a Blanco, and it was not the best choice. A slightly softer Tequila would have been a better move on my part.

  • Re Somnambulist, 2 days ago flickerdart commented:

    Made with Mr. Black Coffee Liqueur and Five Farms Irish Cream. All I can say is: yes.