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Why Vodka is the Utility Player of the Bar

Clearly Important

November 02, 2016

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Vodka

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 . . .

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The Evolution of Tequila and Mezcal

All Tequila is Mezcal but not all Mezcal is Tequila

March 02, 2016

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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, . . .

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Why Amari is the New Black

da zero ad eroe

March 02, 2016

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Amaro

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 . . .

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A Bar Without Campari Is No Bar At All

March 02, 2016

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Campari

Campari is an Italian company and actually owns Wild Turkey down in Kentucky. For some more cool trivia, it used to be colored with red bug shells but they stopped in 2006. If you care about rankings Wine Enthusiast gave it a 96 out of 100 a few years ago (post bugs) and that places it in great company with some of . . .

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Your Grandfather Liked Anise and You Should Too

for a Cloudy Afternoon

March 02, 2016

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Anise Liqueur

For whatever reason our American taste buds aren't really huge fans of anise the way just about every other culture is. The Turkish go nuts for Raki while the Greek drink their Ouzo. Sambuca is seen more on the table and less in the club in Italy and in Southern France, Pastis and water is a . . .

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Stop Leaving Your Vermouth Out on the Counter

and Other Fortified Wine

March 02, 2016

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Vermouth

A broad term for aromatized and fortified wine. It is flavored similarly to gin with roots sticks, flowers, and barks. China actually can lay claim to first fortifying wine all the way back in 1250 BC (before cocktails) as an ancient stomach relief. Wormwood being a key ingredient and where Vermouth got . . .

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The Only 3 Bitters You Need to Make Great Drinks

The Salt and Pepper of Cocktails

March 02, 2016

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Bitters

Great in drinks, soups, sodas, and medicines yet terrible for white cotton oxford shirts or any fabric for that matter. Really quickly we are going to talk about three very different bitters and you should collect them all.

Angostura Bitters: sits at a lovely 44.7% abv and calls Trinidad and . . .

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