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A Spontaneous Libation for your Consideration

From the Knowledge Vault

On the ’Rack

The Curious History of an Early Spirit

It went like this, but wasn’t. Some four thousand years ago in Mespotamia, the perfumers at the court of King Zimrilim created a technique to separate the essential oils of precious woods and flowers from the woods and flowers themselves in order to embalm their dead. Originally, this probably involved soaking flower petals in warm water and capturing the fragrant oils that rose to the surface. What they called this method is lost, but other cultures refined their work into the art and science now known as distillation.

Many ancient scientists ran up against this phenomenon. In the fourth century BCE, Aristotle realized that seawater could be made drinkable by distillation, and that the process could be applied to wine and other liquids, though there is no record of his actually distilling wine. To the ancient Egyptians, Romans and Greeks, distillation must have seemed like magic, and their knowledge was guarded from unknowing eyes.

A major advancement in distilling came between the 3rd and 4th century CE with the invention of the alembic (from the Greek ambix – a cup, typically made of glass) by Zosimos of Panopolis, an Egyptian. Having two vessels, one with the liquid to be distilled and one to catch condensed vapors with a tube running between them gave much more control and finesse to this delicate process. With a few modifications, this device is now known as a pot still.

Recent Additions

  • Lin McAdam — Gin, Cherry Liqueur, Ancho Reyes chile liqueur, Cranberry bitters, Lime juice, Sherry vinegar
  • Mister Potter — Gin, Blue Curaçao, Sambuca, Lemon bitters, Lemon juice
  • Cimarron — Cachaça, Limoncello, Amaro Nonino, Bitters, Pomegranate juice
  • Roquette — Gin, Arugula, Agave syrup, Lime juice
  • Giving Up the Ghost — Gin, Dry vermouth, Sweet vermouth, Blackberry liqueur, Herbal liqueur, Apricot liqueur, Peychaud's Bitters, Lemon peel

Recent Discussion

  • Re Tertulia, 6 hours 33 minutes ago danoman89 commented:

    Great funky low-abv cocktail

  • Re Roquette, 2 days ago mako commented:
    There are a bunch of arugla gimlets out there! Back Bar (Somerville) has one called just "Arugula Gimlet" with basically the same receipt but with symple syrup instead of agave. Leah Hall has one (also called Roquette) but with honey syrup and slight more lime & syrup.
  • Re Sabotta Dusk, 3 days ago Shawn C commented:

    Very good. Split base works well, while many cognac primary spirit cocktails are some how off. I used Cocchi di Torino for vermouth. The rye and lemon zest complement one another. The first time I made this I grabbed the Laird's Bonded (the Rittenhouse bottle is usually in front of it...) and didn't realize until I had poured. Considering my options, I decided orange peel would work better with the apple, and it did. In fact, my wife prefers this more fruit-forward variation.

  • Re Streets of Crocodiles, 1 week ago noksagt commented:

    Absolute banger.

  • Re Don Draper's Bitter End, 1 week ago Mixin In Ansley commented:

    Adult like Don but a little predictable just like Don.