Great question from a viewer:
Q: I was watching your video on the mint julep recipe -- it was great the way they infuse the sugar syrup with mint flavor by letting sit overnight. I'm thinking about doing the same with my mojito mix recipe. I basically mix equal parts of fresh lemon juice and sugar and cook it over a medium flame. The part where I need your help is in the best technique to infuse it with flavor. I'm not sure when to add the mint -- when the mix is hot or after it cools down? You are the best in the biz and your scientific approach and art is always appreciated. Making good drinks is definitely an art and you always dare to be great. Thanks!
A: You're exactly on the right track -- when to apply heat is key to getting the best flavor. Basically, you want to avoid heating any of the fresh ingredients (lemon juice, mint, etc.) and only use heat to melt the sugar. In fact, you don't even need a stove to make the simple syrup. Here's what I recommend:
-Mix equal parts by volume granulated sugar and the hottest water you can get from your tap (I usually use 1 cup of each).
-Stir for 30-60 seconds until sugar is dissolved (syrup will remain cloudy for several minutes, then it will clarify).
-Let cool to room temperature or below.
-If you want to add mint, add it only after the syrup has cooled -- let steep for 12-24 hours.
-Measure the amount of syrup you have, and add equal parts freshly-squeezed lemon juice
Voila! You now have fresh mint-sour mix!
The important thing is to not heat the lemon juice or the mint. Heat initiates chemical changes in both that will make them taste less fresh or even vegetal (something like spinach) in the case of the mint. In general, fruits, vegetables, and herbs should be used at room temperature or below to avoid getting a "cooked" flavor, while roots and bark (ginger, cinnamon, etc.) should be heated to extract the essential oils. Hope this was helpful, and thanks for watching!
Wednesday, February 08, 2012
Wednesday, February 01, 2012
Art of the Drink on Dr. Oz!
Tune in to The Dr. Oz Show this Friday, February 3rd, to watch me mix cocktails that won't blow your diet!
Saturday, January 28, 2012
Beer, Bourbon & BBQ Festival Today!
Heading to the evening session of the Beer, Bourbon & BBQ Festival in NYC tonight! Always one of the best dark spirits shows in the city, and a great party to boot! Stay tuned for pics and product updates....
Wednesday, October 05, 2011
Science of Mixology: Physics of Flair - AOTD 79
Join me in the Drambuie LaBARatory at the Manhattan Cocktail Classic and discover how flair bartenders flip bottles without spilling!
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Wednesday, September 21, 2011
Science of Mixology: Shaking vs Stirring - AOTD 78
Join me in the Drambuie LaBARatory at the Manhattan Cocktail Classic and find out when to shake and when to stir your favorite cocktail!
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Friday, September 09, 2011
Whiskey Flavor Profiles
Whenever I teach a class on whiskey, it's always a challenge helping the students to identify the distinct flavor components that make up each spirit's unique character. Flavor wheels and other visual aids are a good tool, but they usually only identify the myriad elements that may be tasted in any given whiskey, leaving the student unsure of what they actually are tasting.
I recently came across the StillSpirits Whisky Profile Kit intended to help home distillers adjust the flavor profile of their whiskey by adding individual essences in controlled amounts. I've found that this kit is also an invaluable tool for conducting whiskey tastings, as it allows students to experience each element in a concentrated, isolated manner that helps build sense memory.
In addition, the kit includes recipes for dosing home-distilled spirits in order to achieve standard whiskey flavor profiles, and this actually turned out to be as valuable as the kit itself. By converting the recipes into percentages and graphing the amounts of each essence called for, I was able to create the following visual representations of the major whiskey category flavor characteristics:
Lowland Scotch
Highland Scotch
Speyside Scotch
Islay Scotch
Scotch Regional Comparison
Irish Whiskey
Bourbon
The graphs also include glycerine which, though not a flavor component, contributes to the different mouthfeel of each spirit. While the percentages will vary (and reflect the amount of essence and not the actual flavor element), the relative proportions of each component are very instructive. Now when a student wonders if they're tasting peat or not, they can look at the corresponding graph to see what's actually in the glass instead of being faced with the ubiquitous and frustrating "everybody tastes different things" line. I highly recommend buying this kit for your next whiskey tasting and using the above graphs to help better train your palate.
I recently came across the StillSpirits Whisky Profile Kit intended to help home distillers adjust the flavor profile of their whiskey by adding individual essences in controlled amounts. I've found that this kit is also an invaluable tool for conducting whiskey tastings, as it allows students to experience each element in a concentrated, isolated manner that helps build sense memory.
In addition, the kit includes recipes for dosing home-distilled spirits in order to achieve standard whiskey flavor profiles, and this actually turned out to be as valuable as the kit itself. By converting the recipes into percentages and graphing the amounts of each essence called for, I was able to create the following visual representations of the major whiskey category flavor characteristics:
Lowland Scotch
Highland Scotch
Speyside Scotch
Islay Scotch
Scotch Regional Comparison
Irish Whiskey
Bourbon
The graphs also include glycerine which, though not a flavor component, contributes to the different mouthfeel of each spirit. While the percentages will vary (and reflect the amount of essence and not the actual flavor element), the relative proportions of each component are very instructive. Now when a student wonders if they're tasting peat or not, they can look at the corresponding graph to see what's actually in the glass instead of being faced with the ubiquitous and frustrating "everybody tastes different things" line. I highly recommend buying this kit for your next whiskey tasting and using the above graphs to help better train your palate.
Science of Mixology: Chilled Glassware - AOTD 77
Join me in the Drambuie LaBARatory at the Manhattan Cocktail Classic and learn whether you should pre-chill your martini glasses!
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Science of Mixology: Craft Ice - AOTD 76
Join me in the Drambuie LaBARatory at the Manhattan Cocktail Classic to discover whether craft ice is better than regular cubed ice!
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Wednesday, August 10, 2011
Drambuie 15 Release at Tales of the Cocktail!
Talking with my good friend Tom Fischer of BourbonBlog.com about Drambuie 15 at Tales of the Cocktail in New Orleans!
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
Right click and "Save As" to download Video | Phone Format | PSP
If you enjoy Art of the Drink, please look us up on iTunes and write a review -- thanks!
Art Of the Drink, Volume 1: Bar Essentials
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