Showing posts with label Alcohol. Show all posts
Showing posts with label Alcohol. Show all posts

8.8.12

Gin Giminey Gin!

What is Gin?
“Gin” is a product obtained by original distillation from mash, or by re-distillation of distilled spirits, or by mixing neutral spirits, with or over juniper berries and other aromatics, or with or over extracts derived from infusions, percolations, or maceration of such materials, and includes mixtures of gin and neutral spirits. It shall derive its main characteristic flavor from juniper berries and be bottled at not less than 80° proof. Gin produced exclusively by original distillation or by re-distillation may be further designated as “distilled”.
                                                                   -by  Code of Federal Regulations 
                                                                   the United States




Genever a.k.a “ The Dutch Courage”
A word derived from French word “genie’vre” meaning juniper. A 17th century Dutch Physician, Dr. Franciscus De Le Boe’ Sylvius is credited to be the inventor of Gin when he added the oil of juniper to a base of neutral distilled spirits in order to find a cure for a stomach and kidney ailments , gout. He dubbed his tonic as a genever. The demand rose so high that Bols firm in Amsterdam started to market commercially.

What is Old tom gin?
Old Tom refers to a wide range of pre-London dry gins. In the early days. The gins used to be sweet and flavoursome botanicals to mask poor distillation technique.

What is Dry/London Dry?
In 1830, the invention of Aeneas Coffey / continuous Still by Aeneas Coffey and Robert Stein led to significant change in the production of much drier and purer gin.
London Dry Gin is the dominant English style of Gin in the United Kingdom, former British colonies, the United States, and Spain .It is a style of gin , has nothing to do with the geographical location, which derives its name from the pioneering work of London Distillers who produced a new style of gin ( back at that time) with a distinctive dry flavor than high in abundance old tom. Thus, it’s a FLAVOUR PROFILE THAN THE PRODUCTION LOCATION .It will tend to be juniper heavy on the flavour.

What is Bathtub Gin?
Referring to the prohibiton era (1920-1930’s) in U.S., bootleggers made a form of raw gin in a bathtub by “ Cold Compounding Process” of infusing the neutral cheap, vicious, vile spirits with juniper.

Navy Strength gin
The gin especially created for great Britain’s Royal Navy, high proof. The traditional navy strength gin had 57% abv.
New western style gin/” Botanicals Democracy”
It won’t have Juniper dominant profile, like newly launched brand ,grapefruit and coconut flavoured Hoxton gin , rose petal and cucumber forward Hendricks and Aviation gin for lavender, cardamom, which started the new classification( New western style gin) on the types of gin. But it MUST contain Juniper to be called gin.

What is Sloe gin?
Blackthorn berries macerated in gin and sugar is all that’s needed to make sloe gin. It’s not really a gin in the classical sense, but more of a liqueur with a gin base.

For more on Gin Bourbon & Chimes

24.10.11

Flashing Lights.

 Its good to be writing again.. it has been a very busy 6 weeks here in Hong Kong... filled with lots of holidays, reunions with friends and families.. and of-course a lot of socialising. On the second week of September we had Mid-Autum festival also known as Lantern festival, here in Hong Kong, where the day is spent with visiting friends, families and even the temple, and eating lots of Moon Cake.
Image by: Richa
Image by: Richa 
Image by: Richa
Image by: Richa
Image by: Richa



Image by: Richa
In the evening we all headed out to Lan Kwai Fong so some of our favourite watering holes with our goldfish lanterns, and glow sticks. Drink of the night... Tequila and Apple juice, courtesy my friend from Shanghai! To be honest even I was a little skeptical but after taking the first sip, I am a fan.

8.7.11

Chasing the Green Fairy.

At the end of the 18th century, Pierre Ordinaire - a French doctor while living in Switzerland , used wormwood (Artemisia absinthium or grande wormwood, an ancient medicinal plant with a variety of uses particulary for stomach and digestive complaints) together with anise, fennel, hyssop and various other herbs distilled in an alcoholic base as a herbal remedy for his patients. Ordinaire’s recipe eventually found its way into the hands of Henri-Louis Pernod who established the Pernod fils dynasty when he opened his first distillery in 1805, and very soon ‘Extrait d’absinthe. 

This spirituous liquor that rose to excessive popularity in France and Switzerland beginning in the 18th century (amongst infamous in artists and Moulin Rouge bohemians including Baudelaire, Rimbaud, Apollinaire,Verlaine,Vincent Van Gogh, and Pablo Picasso used it for intoxicating, hallucinogenic and erotic effects.) People used to meet for an absinthe at so called “Green Hour” in the late afternoon or prior to meal.
It is an anise and wormwood flavored spirit, distilled from anise, fennel , absinthium wormwood, petite wormwood (Artemisia pontica), melissa (Melissa officinalis) and hyssop (Hyssopus officinalis), angelica root, sweet flag, dittany leaves, star-anise fruit and mint lemon balm,juniper, nutmeg veronica…..  Absinthe takes its name from the main adjunct flavoring aside from anise, Artemisia absinthium, the common French name for which is “grande absinthe”. it is often referred to as a “liqueur”, this isn't really accurate today, since according to the modern definition of liqueurs they are pre-sweetened and absinthe is not. Technically, absinthe is an aperitif spirit.  Pre-sweetened absinthe was a liqueur known as crème d'absinthe and was of lower proof.


Absinthe is very high in alcohol content, usually in the 55% to 72% range (110 to 144 proof); for comparison, whisky is generally around 40%, or 80 proof. Absinthe, a high-proof concentrate, is intended to be served diluted with iced water at a ratio of approximately three to five parts water to one part absinthe.  The flavor of absinthe is often associated with black licorice.  The reason for this is that many licorice candies are actually flavored with star anise oil, the inexpensive flavoring  used in lower quality absinthes.  Premium absinthes use primarily green anise—the common aniseed—which has a much more balanced and mellow flavor and sometimes use whole star anise sparingly to supplement the green anise. The licorice plant and green anise are unrelated. The flavor of licorice root—Glycyrrhiza glabra—comes from the compound glycyrrhizin, while that of anise, fennel and star anise come from anethole.   It comes in various shades of Green in colour because of High concentrations of chlorophyll.


Absinthe is a simple drink. Proper preparation consists of slowly diluting it with very cold iced water—whether dripping from a specially made absinthe fountain to a ratio of approximately three to five parts water to one part absinthe, and sweetened to taste. The botanical oils from the anise and fennel do not mix with water but are readily dissolved in the high-proof alcohol during the distillation process. When absinthe is diluted with water, the oils from the anise and fennel come out of solution with the alcohol to form a colloidal suspension (microscopic oil droplets) with the water, causing a beautiful cloudy effect, known as the “louche.”  “Louche” is a French word (pronounced “loosh”) meaning variously, “turbulent” “troubled” and “cloudy.”
One should never drink absinthe neat.  First of all, it's too strong.  More importantly, many of the aromas and flavors are not present until the addition of water brings the herbal oils out of solution and the flavor “blooms.” 


Source: Wikipedia, Pinterest, Tumblr, http://www.wormwoodsociety.org/

2.7.11

Sangria Saturday.

The sun is finally out and after celebrating Hong Kong's handover day, yesterday.. so today is solely reserved for Sun, Siesta and Sangria.. 
Image by: Richa

Ingredients:
1.5 oz Brandy
0.5 oz Vermouth
0.5 oz Cointreau
0.5 oz Sugar Syrup
0.5 oz Orange Juice
0.5 oz Lemon Juice
Green Apple
Red Wine [to taste]
Ginger Ale/ Sparkling Water [just a splash]

Combine all the ingredients together add some ice, and give it a proper stir. [Note that the recipe is for one glass] 

28.6.11

Lime.

With the weather being a scorcher there is nothing better than a fresh Margarita on the rocks with lots of salt on the rim, while getting some work done! I decided to make my version of the Hex-nut bracelet after being inspired by Honestly...wtf.

Image by: Richa
Image by: Richa
Image by: Richa
I cant wait to make more of these Hex-nut bracelet. These are perfect for stacking and I love how versatile they are. I have also started to make my own tassels which I can't wait to use for my next project.

26.5.11

What's in a Martini?































A century ago the first martini was shaken (not stirred) at a hotel in New York. Jackie Hunter tours the bars, uptown and down, to see how it slips down now ...
From INTELLIGENT LIFE Magazine, Spring 2011
There’s nothing like the first sip of your second martini, a fellow fan once told me. Why? “Because you already know what you’re in for.”































Read HERE for the other Rules...



































Read HERE.
Source: Intelligent Life magazine, http://www.scribd.com

10.5.11

Monday Mojito Madness.

Seeing all the sudden obsession with Mason jars, we figured Mojitos are the perfect drinks to serve in them...besides with public holiday here in Hong Kong tomorrow, we surely wouldn't object to a tall order to kick start our day off...
What You Will Need:
Image by: richa
Image by: richa
Put the Lime wedges, Herba Buena and the Sugar in a Mason jar/ glass, and muddle the ingredients with a muddler or any wooden spoon. Add the Rum and Sparkling water and top it off with lots of ice. Slowly stir until you think the sugar has dissolved... sit back and sip away.

3.5.11

Whats Your Poison?

The Exploding Drink.

You've seen the YouTube clips demonstrating the riotous effect of dropping Mentos into Diet Coke. Why not turn the fizzy fun into an epic party prank of your own? Here's our recipe for a little cocktail we call the Manhattan Project.
Note: This trick did not work as originally described in the June 2009 issue of Wired magazine. We've since amended it with a few extra steps. Big thanks to Sabrina Crawford, Catherine Dibenedetto, and Dylan Tweney for their efforts on this How To. [MORE]
Source: Wired

Drink Chart.

Source: Tumblr

The Use of Alcohol.

Source: http://dailyinfographic.com

26.4.11

The Tiki Bar.



























Originally , referred to a carved statue representing Polynesian god. It brings the image of exoticism, fantasy, mysticism, laid back life Polynesian lifestyle, hula girls, Hawaiian Tattoos burning torches…thanks to CBS-TV series Gilligan's Island..
The Tiki bar was more or less American’s escape from the depression. The tales brought back by returning soldiers after serving in Southern Pacific (WWII) and the uprising of the middle class as an economic force in post war era helped tiki to bloom.
Don the Beachcomber (Feb22,1907-June7,1989) & Trader Vic (Dec, 1902-Oct11,1984)

Donn Beach, a former Texan bootlegger during prohibition, served in WWII, famously known to open a bar and restaurant called Don Beachcomber in 1934 in Hollywood California serving Cantonese dishes with mysterious drinks like Zombie, Navy Grog, scorpion bowls and many others..
Victor Jules Bergeron Jr., founder of restaurant called Trader Vic’s is one of the two who claims to have invented The Mai Tai.

Don the Beachcomber Zombie
Lime juice 0.75 ml
Grapefruit cinnamon syrup 15 ml
Pineapple juice 45 ml
Falernum 15 ml
Jamaican rum 30 ml
Gold rum 30 ml
151 Demerara rum 30 ml
Maraschino liqueur 15 ml
Absinth 6 drops
Grenadine 1/8
Bitters dash
Blend for about 5 seconds with few ice to mix and to aerate the pineapple juice. Pour into a tall glass and garnish with a big sprig of mint.
Trader Vic's Mai Tai
17-year-old rum imported by J. Wray & Nephew 60ml
Dry orange curacao 15ml
Lime juice 22.75ml
Orgeat 7.5ml
Rock candy syrup 7.5ml
Shake and strain on a rock glass over crushed ice. Garnish With a mint sprig (the drink should be beige in colour)
Bars like Pain killer (from Guiseppe Gonzales and Richard boccato), Julie Reiner’s headed Lani Kai and Smuggler’s Cove in SFO are to be looked up for the revival of Tiki... Jeff “Beachbum” Berry is a noted rum expert, a tiki demi god known for his dedication to tiki drinks.
Read up more on the Tiki Research by Painkiller, HERE.


Source: Tikipop, Humuhumu.com

11.4.11

The History of Alchemy


Alchemy refers to an ancient practice that that seeks to prepare the elixir of longevity and ultimate wisdom. Alcohol has played important role in religion and worship. It has been widely used for medicinal, antiseptic, analgesic properties, enhancing enjoyment and quality of life,social lubricant.
Alcohol – the generic term,originated from the Arabic word "Al-Kuhl" refers to the Arabic practice of producing a black powder by condensing vapour of the metal antimony. The powder was used as eye make-up which was eye-liner still occasionally known as Kohl. It wasn't until 16th century that alcohol was used specially referring to distilled spirits.
The discovery of the late stone age beer jugs has established the purposely fermented beverages existed at least as early as 10000 BC.

Egypt - the brewing dates from the beginning of the civilization in ancient Egypt. Osiris, the Egyptian god of afterlife, the underworld and the dead, depicted as green skin man with pharaoh's beard, partially mummy-wrapped was worshiped and often depicted along with alcoholic beverage.

Greece - the first alcoholic beverage to obtain widespread popularity in Greece was mead,i.e.-a fermented beverage from honey and water. Used in religious rituals,hospitality,medicinal purpose and integral part of daily meals. The Symposium, gathering of men for an evening of conversation, entertainment and drinking typically ended in intoxication. Xenophon(431-351BC) and Plato(429-347 BC) both praised the moderate use of wine as beneficial health and happiness. Hippocrates(cir.460-370 BC) identified numerous medicinal properties of wine, which has long been used for its therapeutic value.

Rome - Bacchus,the god of wine, for the Greeks - Dionysus. He is patron deity of agriculture and theater also known as the liberator (Eleutherios),freeing one from ones normal-self, by madness,ecstasy wine.
Babylon- As early as 2700 BC the beer was the major beverage among the Babylonians. They worshiped wine goddess and other wine deities. Babylonians regular used both beer and wine as offerings to their gods. In 1750BC, the famous Code of Hammurabi devoted attention to alcohol.

China - the earliest evidence of alcohol in china are wine jars from Jiahu which date to about 7000BC,making China the first in the world to develop alcoholic beverage early drink was fermenting rice, honey,fruit. A variety of alcoholic beverage was used in china since Paleolithic time. Alcohol known in Chinese as "Jiu" was considered a spiritual food for religious life. Alcoholic beverage were widely used in Chinese Society,were used as a source of inspiration,were important for hospitality,an antidote for fatigue.

India-Alcoholic beverages in the Indus Valley Civilization appeared in the Chalcolithic Era. The beverage were in use between 3000BC-2000 BC,a beverage distilled from rice mead wheat sugarcane grapes and was popular among the Kshatriya Warriors and peasant population. Hindu Ayurveda texts describes the benefits from alcoholic beverages.

Pre-Columbia America-Several native American civilization developed alcoholic beverages. Pulque or Octli, Balche,Tepache, Tejuino, Chicha.In 1000AD in Aztec Empire,the spirit called Pulque was so highly valued that human sacrifices were made to guarantee the steady supply of the drink

Sub-Saharan Africa-Thin gruel like alcoholic beverages have existed in the traditional societies all across the African Continent, which was created through fermentation of Sorghum, Millet or in modern time, Maize or Cassava.