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A Spontaneous Libation for your Consideration

Tom Joad

1 1⁄4 oz Rye
1 1⁄4 oz Mezcal
3⁄4 oz Cynar
1 twst Orange peel
Instructions

Mix the ingredients in the Old Fashioned glass filled with ice and garnish with the orange peel.

Notes

For a more alcoholic and aggressive version, replace the Cynar with Fernet Branca

History

Tribute to the character invented by Steinbeck and to all the oppressed workers of the USA.

Curator rating
4 stars
Average rating
3.5 stars
(7 ratings)

From the Knowledge Vault

Making Bourbon

This is the fourth in a series on Bourbon by Zach Pearson. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

This is really pretty simple. A distiller buys grains off the commodity market: corn, wheat, rye, whatever their recipe demands. They also buy malted barley from a supplier; none of the large Bourbon distillers grow their own grains or malt their own barley. Each grain is milled into meal, which takes specialized equipment for each grain, then everything is cooked together, with the addition of each grain happening at a different temperature. Starch to sugar conversion is allowed to take place (due to the enzymes in the malted barley), then fermentation is started, typically with a secret yeast strain. After this, everything is dumped into a column still, where a first distillation happens. This liquid (at about 80 proof) is pumped into a doubler still where a second distillation takes it to between 110 and 150 proof. The spent grain, historically fed to pigs is removed from the still and a portion of it is used to “sour” the next batch of grain, ensuring proper pH for yeast growth.

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Recent Discussion

  • Re Cuban Anole, 6 days 2 hours ago davidnir commented:

    The first sip or two is tasty, but ultimately I found the drink too sweet. Even though PKNY listed it in the Mai Tai section of its menu (I'm guessing because of the agricole), the lack of Curaçao makes it a lot closer to a Daiquiri. The spec, then, only has 1.5 oz of r(h)um to 1 oz of syrup, making it proportionally almost twice as sweet as a traditional Daiq, which would typically have 2 oz of rum and just .75 oz of sugar. I personally would not make again.

  • ‘French 75’ with cranberry. Lime juice mixes better with the sour cran than the lemon imo. We used a 50/50 mix with a Freixenet cava. Be sure to double strain.

  • Re Rational Thought, 1 week 2 days ago Zachary Pearson commented:

    I've always thought that the PF Curacao tasted like baby aspirin. Thanks, Zachary

  • Re Rational Thought, 1 week 4 days ago bvankammen commented:

    Good use of the pear, which comes through in the right amount. I did not like the contribution of the curacao as much, which gave the drink a "Smarties" taste. Overall it's an extremely fruity cocktail. Not bad, but also just forgettable.

  • Re A Forest, 1 week 5 days ago Craig E commented:

    @noksagt You are correct, an email with the OP confirmed "author's original creation" is right.
    I'll probably stir this rather than shake when I try it. Cheers!