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A Spontaneous Libation for your Consideration

Le Vieux Pêcher

Created and posted by happyrobot.
1 oz Cognac VSOP (Hennessy V.S.O.P)
1 oz Rye, Old Overholt
1 oz Simple syrup (peach, see note)
2 ds Peach bitters
3⁄4 oz Lemon juice
1⁄2 oz Egg white (or Aqua Faba)
2 oz Seltzer water
1 sli Lemon peel (as garnish)
2 spg Mint (as garnish)
Instructions

Spirit, Lemon juice, egg whites, simple syrup, bitters, into your tin. Dry shake (or reverse shake - however you like). Shake with ice. Add seltzer to tin. Strain into glass with ice - I use a larger rocks glass.. Express lemon and drop into drink. Mint as a garnish is nice as well.

Notes

Peach Simple Syrup is deadly delicious. I did a 1:1 simple syrup with a single peach sliced up and into the pot. Let it sit for a good 30 minutes.

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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.]

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