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A Spontaneous Libation for your Consideration

Evening Tea

Created and posted by applejack.
1 oz Speyside Scotch, Aberlour 12
1 oz Islay Scotch, Bowmore 12
3⁄4 oz Lemon juice
1⁄2 oz Tangerine juice
1⁄2 oz Earl Grey Tea Syrup (Earl Grey Creme Tea)
1⁄2 oz Bigallet China-China
1⁄2 oz Egg white
1 twst Orange peel
Instructions

Dry shake, wet shake, strain into an old fashioned glass on the rocks. Garnish with an orange peel.

Notes

For the Earl Grey Creme Tea Syrup, bring one cup of water to a boil, turn off heat and let sit for 30-60 seconds to bring temperature down to just below boiling, add 4 tablespoons of loose leaf Earl Grey Creme tea, let steep for 5 minutes, strain tea, add one cup sugar, stir to dissolve. Let cool for an hour and bottle. Optionally add a teaspoon of high proof vodka to help preserve the syrup.

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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.

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Recent Discussion

  • Re Star Daisy, 1 day 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, 3 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.

  • Re Fanny Wright, 6 days ago Craig E commented:

    Just to clarify, based on comment above: there's no maraschino liqueur in the spec, which had a typo in it, now fixed.