9281 found Showing all cocktails

From our sponsors

A Spontaneous Libation for your Consideration

Apple Corps

Created and posted by Bevx.
1 1⁄2 oz Apple brandy
3⁄4 oz Fernet Jelínek
1⁄2 oz Orgeat
1⁄2 oz Lemon juice
1 twst Lemon peel (Garnish)
Instructions

Shake, strain, up.

Notes

Fernet Jelínek is unique, and not at all like Branca or similar Fernets. It's more like a traditional amaro, with a flavor profile somewhere between Becherovka and Averna.

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)

From the Knowledge Vault

Craft Cocktail Making: Theory and Structure of Acidity

Ward Eight A rye cocktail acidified with citrus.

The dividing line between a cocktail enthusiast and a craft cocktail aficionado is knowledge. Anyone can enjoy a cocktail, and with enough time spent at or behind a bar, attain a good enough working knowledge of brands and flavors of alcohol. Some of these people go on to create a new cocktail, usually starting with a common drink or ratio of spirits to other ingredients and tweaking them to make something pleasant.

Alas, this approach lacks repeatability in creating quality craft cocktails. Craft cocktails are not dump buckets for every neon colored, super sweet liqueur that your distributor is pushing. And they are not made to mask the flavor of alcohol, but to support and sustain it.

Combinations that should work based on the flavors of the components often fail to impress in the glass due to a lack of understanding of those same component's structural elements. Skilled mixologists construct cocktails from some basic building blocks: alcohol, sugar, acidity, and bitterness. A thorough understand of these primary elements can help craft cocktail designers make great drinks with a minimum of waste and trial and error.

Acidity

The cocktail dates back to the earliest parts of the 19th century. The original contained no acidic agents – just a simple mix of spirit, sugar, water, and bitters. But by 1862, Jerry Thomas had entire sections for Sours, Fixes, and Daisies, all of which featured acidity prominently. Certainly, the use of spirit-plus-acidity dates back to the 18th century Punch, which were spirit, water, lemon and sugar, with some other ingredients added for flavoring.

Recent Additions

  • Yellow Magic Sourchestra — Gin, Suze, Absinthe, Lemon juice, Rich simple syrup 2:1
  • Mon Mothma — Bourbon, Jamaican rum, Herbal liqueur, Dry vermouth, Crème de Cacao, Bitters
  • A Smiling Friend — Blanco tequila, Coffee liqueur, Pimm's No. 1 Cup, Pineapple juice, Ginger syrup
  • I Guess Time Just Makes Fools of Us All — Cachaça, Jamaican rum, Fernet Branca, Maple syrup, Lemon juice, Pineapple juice
  • Poke the Bear — Bourbon, Gin, Apricot liqueur, Allspice Dram, Peychaud's Bitters, Lime juice, Simple syrup, Orange peel

Recent Discussion

  • Re Louisiane and Maine, 1 day ago danoman89 commented:

    Go easy on the absinthe or it will overwhelm

  • Re Songbird, 1 day ago danoman89 commented:

    Really good though unfortunately just makes me want a Last Word

  • Re You're My Boy Blue, 1 day ago danoman89 commented:

    Really quite lovely. Blueberries and lemon are perfect, and the elderflower really sinks right into the drink in a lovely way

  • Re Mid-Atlantic, 1 day ago Biff Malibu commented:

    Need to dial down the Punt e Mes

  • Re Smoke, Nearby, 1 day ago Shawn C commented:

    It should be "each" but "brandied cherry" in the KC ingredients list had default units of oz. (The recipe says to put cherry on the bottom, and if the syrup was required it should be clearly stated and can be listed as "cherry syrup".) I have corrected the recipe, and updated the KC brandied cherry ingredient default unit to "each".