Skip to main content

Blue Liqueurs today - do we need them really?

I have had an interesting conversation with the brand manager of a small liqueur brand, which I have pre-viewed.

After the call, when I thought about it, I realized, that maybe I have crucified this brand - as it stands against my beliefs, where the liquor and bar business should head.
I took the article down, as I thought it was unfair to mention one specific brand, which just starts its business, if other brands are in full swing and much more popular - brands like Hpnotiq and Alizée bleu.

But lets come down to the original question - do we need nowadays blue "more or less exotic" liqueurs?
Lets face it, blue curaçao was pretty much always only used for its color in any drink. It's taste is forgettable. While average "triple sec" is like alcoholic_and_slightly_flavored_simple_syrup - blue curaçao is the same with blue color.

What surprises me is, that the bar and the pastry still rely so much on artificial colors. In the rest of the culinary arts, artificial flavors & colors have just a bad reputation, and who ever uses it, can wait to be affronted. Why not using "orange-yellow" E110, to make a chicken more appetizing [would look like a corn fed chicken]? Why not using E127 to emphasize on the red of a beef carpaccio?
Or you could cook broccoli in E142 - to strengthen and "freshen" its green color!

I guess, nobody really would like that! But using E131 [blue V] in drinks is agreeable. Well, Not. With. Me.

So please feel free to complain, if I will crucify your liqueur or your cocktail in future, if you are using artificial colors and flavors. Yeah - I talk about YOU: Midori, Hpnotiq, Alizee, Agwa, Ty Ku, Carnivo XO,  and Bols, deKuyper and all "artificial" absinthes...

Lets get real in bartending again.



Comments

  1. Blue curaçao is frowned upon in most "serious" bars for years - if you want blue in your drink you should probably add some red cabbage

    ReplyDelete
    Replies
    1. Well - I know. On one hand, red cabbage might not taste very good - and doesn't create a vivid blue.
      On the other hand, real food products aren't blue! And if any respectable bar, would act upon this, we might change the guest side as well [hence they would not order any further blue drinks].

      Delete

Post a Comment

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

The "perfect" Martini Extra Dry Cocktail

The Martini cocktail is one of the most disputed drink of all times - and one of the drink, which dramatically changed through the times - I would say, not to its disadvantage.

I shied from this topic a long time. It is just a mammoth of a topic with a lot of controversy. But what has to be done, has to be done!

Lets first of all understand, about what we are talking about:

We talking about the original Martini cocktail - which is gin based!
We are also touching the topic of Vodka Martinis - and maybe throw some understanding of the Vesper Martini in it.






We are not talking about things, which have only the glass in common to this substantial cocktail:

French martiniDiverse fruit martinis [melon, strawberry, apple, raspberry or any other audacity]Espresso martiniBreakfast martiniChocolate martiniCosmopolitan [sometimes impudently called Cosmo martini]Marteanis [or however you like to call it.Any other B*S* martini, showing up on some cocktail menus throughout the world.A drink which is …

The "perfect" Whiskey Sour

After the high popularity of my Mojito post - as well as the also well liked post about the Diablo, I would like to highlight here, another bar staple: The humble Whiskey Sour.

Also: if you can make a proper Whiskey Sour, you can do a lot of other Sours - basically you can take any distillate and make a Sour out of it...

I call it the "perfect" Whiskey Sour to be obviously a bit provocative - but also, as you get often a less than perfect drink, when you are ordering one.

So what are the ingredients of a Whiskey Sour?

American Whiskey [yes - I say it: definitely no Scotch, also for sure no Canadian, no Irish and obviously no Japanese]Truth has to be told - there is definitely something like an adequate Scotch Sour. But it should simply not be called Whiskey Sour, as the character is totally different. Period!Lemon JuiceSugarOptional egg white Additional to the ingredients, these features are also important to consider: Balance between sweet and sourIngredient proportionsA prope…