Skip to main content

The Opinionated MxMo CVII, March 21, 2016: Burden of Proof

So I am late again. For cocktail sake - do I really need to set a reminder, for every single month, that I
am not "oversleeping it"?
Fortunately we are in the Middle East, which are few hours before the US... at least.


First things first:the topic comes from Dagreb of the Nihil Utopia blog and this is his shortened announcement: 
My theme this time is overproof. Or rather how you utilize overproofs.  Do you sub them into your standards? Save them for accents in particular recipes? Pour them into ceramic volcanoes and set them on fire? Reserve them only for making liqueurs? Whatever it be I’m looking for your recipes that use overproofs as a base or as modifier in a noticeable -WAIT- “What’s an overproof,” you ask? “Well, uh, yeah…” First let’s decide what is proof. It’s my party so I say 50% abv is proof. Above that is overproof. You disagree? Host your own party! (No really host a MxMo, it’ll be fun.) So BIB [100 proof Barreled in Bond] liquors are exempt this month but lots of bottles are fair game! Whether it boldly proclaims its strength on the label or nonchalantly lets you discover its strength for yourself use that bottle that packs a punch in a drink this month.

Now I like high-proof spirits. In fact I do believe, that one quality sign of a distillate is the strength - well at least, if it is a liquor, you wanna mix.
Overproof spirits however a slightly more tricky. You have to have a quite careful hand, to ensure, that you don't have an undrinkable strong concoction. And the high strength usually doesn't give a lot of advantages.

But let us distinguish what is overproof? I don't really believe, that overproof is anythign above 50%. A single malt or bourbon at cask / barrel strength is usually not called overproof.

It is rather the spirits, which are unusual to have at a much higher proof. Think about Navy Rums, Gins and well overproof rums.

As this is out of the way, let's think about a drink. Oh - let's think about my favorite spirit for the moment: Plymouth Navy Strength.
Don't come now with your "flavor profile". It is gin, a good one, and it is on freaking 58% abv (which is the same as 96 proof). And as like a great Gin & Tonic, it will be the base of it...
Next: the tonic... Yes - I won't give you a normal Plymouth Navy Gin & Tonic... that would be lazy (yet delicious) - but we are talking here about Mixology Monday, don't we?
So - as we are using more than only: Gin. Tonic. - we have to look for a tonic, which isn't excessively sweet, nor too sour. East Imperial comes here handy. As I mentioned before the tonic is made with "mixology" in mind.
Further component sweetness andsourness - as it is spring (well the the temperature in Dubai suggest summer) I love to have something crisp and fresh- so instead of using  sugar or honey, I like to use apple juice - we make a freeze fractionation apple syrup... and instead of lemon or lime the natural tartness is fortified by isolated malic acid (which is the dominant acid in green apples).

On the home stretch... but an Green Apple Gin & Tonic isn't really floating my boat... there is a need for another ingredient: a bit saline solution, which incorporates and counteracts a bit the bitterness... and something herbal... Mint? To obvious... what do you think about Basil? Yes... basil it is.

No here we go... a Plymouth Navy Strength Green Apple & Basil G&T... that would be a mouthful...

  • 40 ml Plymouth Navy Strength (don't pour more... trust me)
  • 40 ml fresh green apple juice
  • a pinch (to taste) malic acid (you can also use citric acid)
  • 3 drops of saline solution (you could also call it salt water)
  • a bottle of East Imperial Tonic Water
  • couple basil leaves
Add the basil leaves to the shaker, muddle, if you don't trust your shake-strength. Add all other ingredients except of tonic water. You can dissolve the malic acid before in the apple juice, if you want.
Fine strain all into a highball glass and fill up with East Imperial Tonic Water. 
Garnish with a small basil sprig and an apple fan.
Crazy. Sexy. Cool.









Comments

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…