But I did...
Syrups are for adding balance to the alcohol and/or acids in a cocktail. They are also a source of dilution because they consist of water and something (usually) sweet. Most bars use simple syrup in a 1:1 or 2:1 ratio. It can be made on the fly with warm tap water and either stirring or shaking to incorporate. You can use . . .
The Most Important Cocktail Ingredient
Pretty drinks always taste better. Of course, it's more than just aesthetics. Large ice melts slower thus keeping your beverage at its served strength longer. Good ice when mixing also breaks up slower thus diluting your drink less. Remember when shaking or stirring there can never be chilling without dilution and vice . . .
If you substitute Gin for Cognac in a sidecar and leave the sugar rim off and you have a White Lady. Sometimes referred to as a gin sidecar it is a fantastic drink to start off your night. I like to make this drink on the smaller side and drink it fast. This drink for whatever reason has always been a favorite of mine. I . . .
Texas Ranch Water
I am a Texan. Born and raised. All through college at Texas Tech University (if we weren't drinking booze) there was usually a cold Topo Chico in the hand of someone. You can’t really find them anymore but they used to have lime and grapefruit flavored ones and they really hit the spot. On hot evenings we would drink . . .
You’d be surprised how much there is to a well made vodka. By definition it is a neutral spirit made from anything that can be fermented and distilled. The goal is to be tasteless, odorless, clear, and pure. Then the spirit is cut with water before bottling down to a reasonable drinking percentage. We do not . . .
All Tequila is Mezcal but not all Mezcal is Tequila
Tequila and Mezcal
Note: This category of Spirits is in an interesting stage due to new laws and the appreciation for Mezcal in the United States currently.
Tequila has been protected by law for a long time and has to follow a few rules. It can only be made in five states: Jalisco, Guanajuato, Michoacán, . . .
da zero ad eroe
Amaro translates very easily into bitter. Campari is actually an amaro but it is crucial enough to get its own section. You can drink these after dinner, or before, to stimulate the appetite and then help to settle the stomach. They have been used as a digestive aid forever and in cocktails they add a . . .