So - you know me. A cocktail is made out of high quality ingredients, the right technique and details, details, details. Quite some time ago, I intended to make a popcorn whiskey sour. I thought, that bourbon is made out of corn - so popcorn is great thing to infuse the bourbon with. Unfortunately there was only a very mediocre effect. Popcorn doesn’t have apparently a strong taste. And it messes up the bourbon (or if you make a syrup it makes the water cloudy). So I ambandoned the concept. However - in my time in Newton, I Thought about a similar concept - I read, that Koreans have roasted corn tea (besides of roasted barley tea). So - using corn tea as base for a syrup- that could work!? As I didn’t wanted to waste time in looking for Korean roasted corn tea I tried to make it myself with popcorn- spoilers: popcorn pops if you heat it up. However if you are careful, only few kernels will pop (tried it first under the salamander and ended up to use a pan - without oil! I added th...
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To all my regular readers, apologies, I haven’t posted anything for a while. One reason is the far too early eternal departure of my MacBook Pro. Liefe has to go on (in a pandemic without computer....) - but my workhorse always have been my laptop. Anyways - In my social distancing I have been busy - cocktails on a different level. Two of those I will present right here and now. People who know me or read regularly my blog understand, that I am pretty innovative - but I hate to create drinks without context. In fact I believe that most drinks should reference things (and mostly drink categories) people know. On the other side I hate, if people are meddling with drink categories and classic drinks. There is still no Green Apple M@rt1n1 (why don’t you call it cocktail?) or a French M@rt1n1 (or Espresso M@rt1n1 which is an Espresso Vodka) for me! So the margins to do something innovative and creative are very small. But I guess I did it - and if other people would take it on, it coul...
I have introduced a vacuum pump in the bar. No - not for pleasure... just for vacuum canning jars, which are then a) not floating when I put them into the immersion circulated water bath and b) keep ingredients far longer fresh. In my absence from the bar - and my weird quarantine thoughts (let's face it - weird bar thoughts aren't really deriving from the social distancing, I just have naturally weird thoughts) I had suddenly the question, what happens if you shake without air in the shaker. Now, very few bartender could now say, that as soon as you shake, the air pressure anyway goes very much down (due to the retraction of air at lower temperature) - but a close vacuum is far different than a reduced air pressure. And I remembered how weird (word of the day??) it is, to shake a jar when the air is removed. It should have an impact. So I extremely exactly measured all ingredients: I used Rye, fresh lemon juice and fermented water kefir rich syrup - I used two...