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Small Barrel Aging - A Bourbon and a Spiced Rum. About a month ago I purchased two 3 Liter barrels to try aging a bourbon and a rum (to make into a spiced rum) and though it's a project many of you may roll your eyes a bit at, it's opened up this whole world to me and I think has been a good way to begin.

Small Barrel Aging - A Bourbon and a Spiced Rum

I went into this not knowing anything about fermenting or distilling, so I filled the barrels with store-bought un-aged spirits to try my hand at aging them into something I'd actually like the drink. As with most hobbies, it's turned out to be a whole lot more expensive than I anticipated (Barrels=200, approx 100 to fill each barrel, 50.00 hydometer), but the amount of reading I've done (the internet's been great for this) on a pretty much daily basis has really caused me to learn quite a bit, so even if it turns out to be an expensive mishap, I've learned a ton, mainly from this site. So I filled the barrels on Oct 2nd and my biggest problem has been just leaving the dammed things alone. I'll post again when I take the next steps. DrinksMeister on Pinterest. 1960s Portable Musicbox Bar Set. Being An Exotic Drinking Blog, or Around the Web with Jigger, Beaker & Flask.

MOTAC: Patent Exhibit. Julep Strainer Patent #404,204 by Charles P.

MOTAC: Patent Exhibit

Lindley Patented May 28, 1889 While listed as a "Julep-Strainer", this patent brings into the design the encircling spring which would become the key differential feature of what would later be called a "Hawthorne" strainer. Strainer for Mixed Drinks Patent #484,276 by William Wright Patented October 11, 1892 This patent appears to be the first one for what would become known as a "Hawthorne" strainer. Design For A Jigger Design Patent #22,768 by Cornelius P. Patented September 5, 1893 This patent appears to provide the first design for "Double Sided Jigger" which continues to be popular to this day. Convertable Liquid Container Patent #1,585,524 by William L. Patented May 18, 1926 We are still in the midst of Prohibition, but there were people still making cocktails and other mixed drinks at home.

Being An Exotic Drinking Blog, or Around the Web with Jigger, Beaker & Flask. Small Screen™ Cocktail Recipes, Bartending and Mixology and Cooking Videos. Whisky U Whisky U(niversity) is all about Scotch.

Small Screen™ Cocktail Recipes, Bartending and Mixology and Cooking Videos

From defining what Scotch is and how it is regulated to tips on purchasing, this video series from Singlemalt TV, featuring author and expert, Charlie MacLean, has everything you need to embark on your malty journey. The Cocktail Spirit w/ Robert Hess The Cocktail Spirit with Robert Hess is dedicated to the creation of quality classic cocktails. Watch as he mixes up cocktail recipes from the past using the best ingredients. Raising the Bar with Jamie Boudreau From simple garnishes to the most complex molecular mixology, Jamie Boudreau takes you through tips and techniques that are paramount to today's bartender.

Kathy Casey's Liquid Kitchen® Kathy Casey's Liquid Kitchen® mixes her talent behind the bar and experience as a chef into a creative journey through great drinks inspired by the kitchen. The Morgenthaler Method Hanging with Harris Home Bar Basics Luxardo - More Than Maraschino. Mark Sexauer. Evils abound at Whiro’s Whim. For this month’s MxMo the blog World of Drinks brings us the theme of Preserves.

Evils abound at Whiro’s Whim

For us coconut month rolls on and this week we make one of my favorite coconut cocktail additives. It’s not the most standout or bold application, but it provides a funky flavor that simple syrup just can’t. With a sharp peeler and a little elbow grease you to can make this syrup as well and keep that fresh coconut flavor close by. The last time we made coconut syrup we unleashed The Phantom of the Luau. One of my favorite cocktails on the site. Fresh Coconut SyrupThe peeled meat of one fresh Brown Coconut.1 cup white sugar1 cup coconut water While stirring often bring the combined mixture to a quick boil then immediately reduce the heat and simmer for 2 minutes. For the drink I wanted to make something rummy that would play abit more to the coconut aspect. Shake ingredients hard with plenty of ice and pout into a tulip glass. “You get Hammered America” – JFL. A Mountain Of Crushed Ice. What happens if you throw in a handful of dried hibiscus flowers into homemade bright grenadine?

A Mountain Of Crushed Ice

– it turns to teh awesome…. When you make homemade grenadine it usually gets paler in color than the commercial variants, but with the dried hibiscus flowers added this isn`t the case anymore, the hibiscus flowers inparts a blood red color. And on top of that they also add a very fresh crisp and floral tropical flavor. It was my friend Chris Stanley from Rookie libations who first told me about adding dried hibiscus flowers to the grenadine, and i will be forever grateful.

Commercial grenadine cannot compare to homemade and its worth the little effort to make it yourself, it doesn`t take long time either. Sobriety is the disease, we're the cure.