Most people who are fans of bourbon probably rarely think of the life of the barrels that their bourbon comes in. However, many of these barrels go through long and interesting journeys. People are even starting to find more creative uses for this barrels long after they have stopped being used for whiskey purposes.
Some people decide to simply use the barrels as containers for other objects - like beer and fish sauce. Occasionally these barrels end up as part of the chips in a smoker.
Over at Tasting Table, they traced the life of four barrels - one from Heaven Hill, Tuthilltown, Pappy Van Winkle, and Woodford Reserve - and created this interesting graph to show just some of the possibilities for re-purposed barrels.
So next time you are dri…
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Generally, you would assume that it would be a bartenders' primary mission to sell as much liquor as possible. However, this doesn't seem to be the case as bartenders recently seem to be fighting against the forces of vodka. Many bartenders and owners are starting to blame vodka for it's lack of pairing possibilities with food. They see vodka and in some regards gin as more of "get-hammered" drinks. Toronto cocktail expert Jen Agg recently wrote a blog called "Vodka is Stupid," in which she railed against the liquor. She stated “A vodka martini ought to be renamed ‘I like being drunk,’ because that is its only purpose."
What do you think about this rage against vodka? Do you think it's silly elitism by cocktail drink creators and bartenders…Read more >
When most people think of drinking rum, there generally tends to be a slightly unsophisticated view of rum (darn you Captain Morgan and your partying ways). However, many rum producers are trying to enhance the image of rum. Much like the craft beer movement, rum makers are looking to break away from the shells of the big companies. They are setting out to produce rum with a variety of flavors including - vanilla, chocolate, coffee, butterscotch, nuts, spice, honey, tobacco, caramel, and many others.
One of rums most fearless leaders in this battle is Edward Hamilton. Hamilton runs the fan site Ministry of Rum. He recently told Mark Garrison of Slate that ""Rum is the least understood, most undervalued, and diverse of all the spirits."
Many …Read more >
After a long night of cocktails and libations, occasionally one might find themselves waking up in the morning (or the afternoon) and feeling a little bit groggy and dehydrated. A new book has been put out to help us get back into shape after a long night of partying. The book The Hungover Cookbook ' by Milton Crawford is extremely interesting. It groups its' collection of recipes by the type of hangover, for example "Sewing Machine Hangover." Two recipes that will help you no matter what are - Lime Soda and Lemon Lassi.
To produce the Lime Soda: Squeeze juice from 4 limes into 2 pint-sized glasses, add pinch of salt to each glass and top with sparkling mineral water. Add ice, if you like.
To Produce the Lemon Lassi: Mix 2 teaspoons superfine …Read more >
Most of us mixologists are well aware that the key component to an excellent cocktail (besides lots of vodka) is the name of the drink. Many people put lots of thoughts into the naming of their drinks. Over at Culture Map Houston, they share some of their favorite names. We will briefly look at some of their choices.
- Death in the Afternoon: This name is partially based on the famous novel by Ernest Hemingway. He also described his recipe for this drink. His directions were "Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”
- Monkey Gland: Monkey glands were originally used as a way to increase masculinity. The name is derived from a surgic…