Hello and welcome back to the return of “A World of Spirits” ! And I guess, the return of drink society! I have been AFC (away from computer) for almost a month due to birthday shenanigans, holidays and various changes in my job world. However I will be posting twice this week to hopefully slightly make up for it. Today, as I went to Amsterdam last month, I will be covering Bols Genever.
Read more after the break.
Possibly my most thumbed through tome in my collection, today I will be covering and reviewing “Imbibe!” by David Wondrich.
The blurb says “A lively, historically informed, and definitive guide to classic American mixology” and that’s exactly what it is.
Read more about this book after the break.
Possibly my most requested recipe of all time, this whiskey and honeycomb ice-cream provides a pretty strong rival to the ever classic rum and raisin combination.
This delicious caramel coloured ice cream is super easy to make and tastes incredible.
The ubiquitous pisco sour is the national cocktail of both Peru and Chile, using the namesake national spirit of both countries, Pisco.
An anonymous writer said it best in 1872.
“It is perfectly colourless, quite fragrant, very seductive, terribly strong, and has a flavour somewhat resembling that of scotch whiskey, but much more delicate, with a marked fruity taste.”
Read more about the history and method after the break.
Read more about the pisco sour here.
Alright so here we go, the worlds easiest jam.
All you need is
- Any fruit you want
- Lemon Juice
Optional : Liquid Pectin
Read how to after the jump
The question I get asked probably most frequently in my day to day life is “What’s your favourite cocktail.” Shows how alright my life is eh? My answer is nearly always the same “Asking a boozehound to pick his favourite cocktail is like asking a painter to pick his favourite colour.” Much eye rolling ensues I’m sure.
However if I am pressured more I may come out with the following phrase “If, god forbid, I were ever on a desert island and had to pick only one cocktail, oh please never let that happen, it would probably be the Manhattan”
One of the most complex classic cocktails yet contains so few ingredients and so easy to make. The manhattan is balanced, strong and deliciously tasty, i will be covering it after the jump.
Read about the history of the manhattan here.
Is there anything more decadently delicious after a meal than something chocolatey, or maybe, a nice cognac to sup? This dessert combines the best of both worlds with a rich chocolate cake, with a melt-in-the-middle cognac chocolate centre.
Read more after the break.