Discussions of beverages and styles and interesting bar recipes.

On this page we will present discussions of different styles of beer, the different types of distilled spirits and the different wines.  We will cover history and lore, production, chemical and physical properties and more.

Here, at last, is our first non-recipe article (posted July 2-06).  For clearer quality see the pdf version .  The pdf link is obtained by CLICKING ON THE ARTICLE ITSELF.

For now we introduce the "Cocktail Bar"

_C^{ocktail Bar.}


[The bar will serve to provide interesting recipes, both new and old, without any intended bias to any particular spirit or distiller/distributor. We shall however, as proper, always cite sources where and when relevant. Alternative spirits or ingredients should be substituted at your whim or as to availability – Go wild - Be different!]

NEW-SUMMER 2006:

From the Cook Book "The Asian Grill" (Corinne Trang) from Chronicle Books, San Francisco, 2006. ISBN: 0-8118-4631-8 we present two interesting summer thirst quenchers; Kiwi Rum Cocktail and Watermelon Julep.

If you enjoy traditional Mint Juleps at the KY Derby Day Race you may like to try this "summer version" which uses refreshing water melon juice.

Combine 2 ounces watermelon juice (see below) and 1 ounce of Bourbon (or more if you like a bit more of a "tipple") in a cocktail shaker. Pour the mix into a 6 ounce tumbler of ice cubes.  Garnish with a sprig of mint or crush mint leaves and soak in watermelon juice for a half hour prior to adding your favorite Bourbon. You can make up a bulk-mix and refrigerate until you are ready to enjoy.

Juicing the watermelon: Take 1/4 cup chopped watermelon and place in a fine-meshed sieve.  Press through the sieve twice using the back of a large spoon.
(from The Asian Grill Book mentioned above) Described as "refreshingly sweet and sour" the basic details for the Kiwi Rum Cocktail appear below:

Combine and shake 1 and 1/2 ounces white rum, 1 ounce (green or golden) kiwi juice [see below*], 1 ounce fresh lime juice, 1 ounce simple syrup [see also below**] and 1 cup ice cubes. Pour the cocktail mix away from the ice into a martini glass and garnish with a twist of lime.

*Juicing the kiwi: Green or sweeter yellow kiwis can be used (adjust syrup depending upon sweetness levels desired). Peel and chop one kiwifruit.  Place into a fine meshed sieve and crush the kiwi pieces against and through the sieve mesh with the back of a spoon; collect the juice and discard any pulp and seeds.

**The "Simple Syrup": Add two cups water to 1 cup sugar; bring to a gentle boil and then reduce over medium heat to a slightly thickened syrup.  Can store refrigerated, in a covered jar, for up to 6 months.  Will make about 1 and 1/4 cups.

[For more details on these recipes consult the book The Asian Grill which also includes many mouthwatering food recipes.]

OLDER ITEMS:
Sake anyone?

Here is a recipe from United Airlines Hemispheres Magazine (March 2006) featuring Sake. The recipe for "shima saketini" is apparently from a Salt Lake City, UT restaurant called Takashi*: Combine 1 tablespoon of sugar and 1/2 teaspoon of cinnamon and spread on a plate. Moisten the rims of two martini glasses with lime and dip into the cinnamon-sugar. Shake sake (5 oz. Nigori sake mentioned here) and 4 oz. freshly squeezed orange juice with 1 oz. coconut cream over ice then strain and serve in the martini glasses. Garnish with orange slices or twists and enjoy.* The Takashi restaurant is featured in the Hemisphere magazine (page 86).

Summer jollies! - Apple Jolly Rancher.

This recipe is based upon a (currently popular) 99 proof Apple-flavored schnapps (99 Apples) for your apple martinis (gleaned from the Barton Brands website). Take 1.5 oz. 99 Apples (or other apple schnapps), 1 oz. melon liqueur and a splash each of lemon-lime soda and sweet and sour mix. Shake with ice, strain and serve as a summer quencher in a tall glass over ice.

Ahh, the joys of summer.

  See also - the "007! James Bond's Martini" article on our Journals page for a source of much more information on the Martini (and a history of Gin).


NEW: A couple more summer-time recipes from a new book: "Raising the Bar"* - reviewed on the Books page.
      
"Gin-ger and Tonic". *[For complete details with notes and history you will have to go and buy the book]

Instead of Gin and Tonic try this Ginger and tonic as a great thirst quencher. As Mautone describes, in his book, this is perfect both for barbeques and for most hors d'oeuvres.

• The recipe calls to be made up 24 hours in advance and refrigerated, but will keep for about a month. It should make about 10 x 10-ounce drinks. Take 8 oz. Ginger syrup (see below), 1 liter Dry Gin (example; Tanqueray #10 recommended by the author), 1-1.5 inch length ginger - peeled and halved, limes and tonic water (see next). Pour ginger syrup into a container that has a tight fitting lid and add the gin, ginger and the wedges of 2 limes. Stir, cover and store refrigerated for at least 24 hours.  Serving:  Stir "Ginger-mix" well and half fill each glass then top off with tonic water. Use a fresh lime slice as a garnish-float...aanndd  Ennjjoy!
  
  [The Ginger Syrup: made from 2 cups sugar, 1 cup water, 1 x 3-inch gingerroot (sliced into 6 or more segments) and 2 tabsp. fresh lime juice.  Stir to combine ingredients and raise to a gentle boil in a saucepan. Reduce heat and simmer for 2-3 minutes until all sugar dissolved.  Remove ginger pieces, cool and then strain. Cover tightly and store refrigerated for up to 2 weeks.]

 Plum Sake.

Recipe* "makes 2 x 3-ounce drinks" and can make use of fresh plums or dried plums.

• The recipe: Take 4 oz. of an off-dry or medium-dry Sake, 4 oz. plum wine, 4 oz. fresh lime juice and 1 tspn. confectioners sugar. Shake vigorously with ice until the cocktail-shaker is extremely cold to the touch.  Place a plum slice, as garnish, in each of two cocktail glasses, add the Sake-mix and enjoy.

[Reminder: the last two recipes come from "Raising The Bar", by Mautone (see Books page)]. Full recipes, with notes on the best liquors to use and historical asides are covered in this book.

Remember to always follow drinking age laws and drink responsibly.



For more information regarding alcoholic beverages and many other topics related to your favorite tipple check out planetliquor.com link below.

GO TO TOP OF PAGE