The life of a cocktail wonk is full of first-world problems. Finding enough shelf space for the 40+ bottle rum collection leaves barely any room for the whiskey reserves, and the assorted gins have to fend for space in various nooks and crannies around other bottles. The large format ice cubes are never quite as clear as they should be, and you’re always just one ingredient short of some amazing recipe you saw online. How did these become my recurring dilemmas?
I wasn’t born with a silver bar spoon in my mouth. My obsession with all things cocktail and liquor related is fairly recent. If you’d have asked me eight years ago what the difference between scotch and bourbon was, you’d have received a blank stare. These days I’m hunting for the perfect wood chips to experiment with aging cocktails in jars, and optimal baking points for maximizing wood sugars. While I love to geek out about esoteric corners of the cocktail world, I’ve also found joy in giving interested people a gentle, understandable introduction to drinking with awareness of what they’re consuming. That’s what this blog is about.Continue reading “Episode 1 – In which the blogger becomes an opinionated drinker”
The world of cocktails and spirits can be overwhelming. Most folks enjoy a good drink but put them in front of a cocktail menu more complicated than an Applebee’s and they freeze – “Uh… Gin and tonic, please?” I can’t count how many times somebody has told me “I don’t like brown liquors” or “I don’t drink gin”.Weil, maybe you had a bad college experience or perhaps your only experience with rum wasBacardi silver, in which case I beg you to give the many finer rums another chance. These encounters are an opportunity for me to challenge long held beliefs and perhaps turn somebody onto something they might love.
The world of spirits aspires to make their products appear artisanal – Everything is unique and special – A flower grown just for you! But the reality is that the multitude of different spirits out there can be easily categorized and understood.Here, I’ll shed some basic, commonsense categorization of sprits and highlight differences between categorically related spirits. After all, it’s obvious that Triple Sec, Orange Curacao and Cointreau are all roughly the same thing, right?
Beyond the spirits are cocktails. There is no shortage of fancily (or badly) named drinks. Web sites and mobile apps advertise their 1000s of recipes (as if that’s a good thing). However, most of them are crap. Good drink recipes are gold. Here you’ll learn the classic patterns and the variations that are almost effortlessly easy to improvise on once you know how things fit together. Likewise, too many recipes call for a particular brand of spirit. Without knowing the basic classification of a spirit or ingredient, it’s hard to know what else could be substituted, perhaps for even better effect.
The overarching goal here is to quantify, simplify, and apply a rigorous approach to understanding cocktails.I’m a big fan of Nathan Mhyrvold and his “modernist cuisine” approach to cooking – demystifying and explaining in scientific terms what was previously just a nebulous “art”. On the other hand, even without Nathan’s budget, I believe anybody with some enthusiasm can put together a small home bar that impresses your friends with the classy drinks you make. Just stay away from the whipped cream vodka!
While I don’t work in the spirits industry, my prior experience doing deep dives into topics has made me realize how passionate I am about learning about all things drinking related – from bottle sizes to creating pure ice at home to aging your own cocktails. This enthusiasm for all things liquor has spilled into other areas of my life such as travel – If it’s at all drinking related, you’ll see it here sooner or later!