Skip to main content

Vinturi Cocktails?

Xmas 2017 - one more time an awkward Secret Santa event with work colleagues (it is not that I
don’t like to have Xmas parties with my colleagues or any F&B party - but Secret Santa or anything similar is just too much for me to swallow).

Anyway - I got from my lovely no more so Secret Santa a Vinturi wine aerator.
This device is just a shortcut of decanting wine. I think the problem with these devices is, that you still need to know wine. It doesn’t make “every wine” better - it just makes wine better, which fits into specific categories ( • red wine • rather young • close/unbalanced/harsh tannins etc.).

Check out this video, which explains better what it is:

Well - let me break the news for my colleagues first: I am not a wine drinker (in fact, I got a wine connoisseur set in my previous year’s Secret Santa as well...).

However the Vinturi wine aerator was actually a pretty cool gift - as it sparked an idea:

What if aerated cocktails are changing in taste?

I got the original idea of Dave Arnolds obsessive testing... there he determined the factors of taste of lime juice. In his tests 4 hours aged lime juice tasted better than fresh one (but lime juice which has been older than 12 hours worsened dramatically, even against fresh).

Long story short, today we tried diluted fresh lime juice - one unaerated and one aerated - and a Margarita - aerated vs. unaerated.

Lime Juice
The unaerated lime juice tasted abrasive puckery sour (duh - no surprise here). It was almost impossible to taste anything else, because it was so extreme.
The aerated lime juice was also very sour, but was far more nuanced and was way “smoother”. It was not even a fair comparison. The difference was day to night.

The issue is here, that you probably rarely drink diluted lime juice on itself...

I made a very classic margarita without salt rim. Basic blanco 100% agave tequila (El Jimador), Cointreau and freshly squeezed lime juice. Shaken very strong and long and then divided - half fine strained directly into a small cocktail glass the other strained through the small decanter strainer of the Vinturi aerator into another small cocktail glass (both were chilled).
The difference of the cocktails were not as grave as the lime juice - but definitely not very subtle. Strangely it seemed that the unaerated Margarita has been watery, less sweet and unbalanced. The aerated Margarita was for sure our favorite.
However there was also quite a significant progression of the drinks - the drinks started very different but when they slightly warmed up (and probably oxidized) the difference were far less distinctive.
After about 8 minutes you could still taste a difference, but it was far more subtle than the initial impression!

I will definitely offer in Noir a cocktail using the Vinturi aerator. And while Vinturi is mentioning mixed drinks, they seem to be pretty indecisive about using it with cocktails. As I know (and I am concerned), you read the use of the Venturi aerator in cocktails first on

This will be an innovative year 2018!

Come back for more new revelations.



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…

Is Jack Daniel's a Bourbon Whiskey?

So Jack Daniels want to make us believe, that it is not a bourbon - but it meets all standards of a bourbon - only it is better?!

Half of it is true: Jack Daniels meets all qualification points for a bourbon. And yes it is true, that they add one more step - the charcoal mellowing. However this doesn't make it not a bourbon.

Well - point is, that the question is not really adequate. The answers to the rather vague question: "Is Jack Daniels a Bourbon?" is driven by semantics and interpretations.

What you could ask is: Can Jack Daniels rightly be called bourbon?
And the answer is: yes, it can. It meets all points to be even a Straight Bourbon [however please note the differentiation to Kentucky Straight Bourbon - as this is again a regional denomination, which Jack Daniels obviously doesn't meet].
The video is explaining exactly the laws. Before Jack Daniels also stated very proud, that they are sour mash. This was a bit... misleading, as most American Straight Whisk…

The Best Alcohol-free Drink - Ipanema

Usually I call them [out of laziness] mocktails - but really I never liked this denomination.
As "mocktails" are usually long drinks, it is even twice wrong, to connect them to a cocktail [which is technically a short drink with alcohol]. 
Apart of this, I am not a big believer in mocktails. Sodas can be fantastic [home made grapefruit soda is fantastic, or homemade ginger ale, ginger beer or any other odd ingredient sodas]. Juices - fine. Lemonades - yes, refreshing and good. And iced teas - can be absolutely amazing. Hence you don't need sickly sweet syrupy juice mixtures.
But yes - there are few good ones.
Most of them a mimicking drinks with alcohol. You can make a pretty good alcohol-free Planters Punch, Hurricane or Mojito, if you are using Caribbean Syrup. Or you can use a juniper syrup for some alcohol-free gin drinks.
A drink which I got to know long time ago, very early in my career, is a bit a different beast [well - you cannot call an alcohol-free drink a bea…