Skip to main content

Why you don't need two spirits to make good and complex cocktails

Picture via burlesquebaker.com
It is not necessary to mix different spirits in cocktails.

Or let's be a bit more pragmatic - you should not mix different spirits in cocktails.

Some people would argue, that there are vintage recipes, which suggest to use 2 or sometimes even 3 and more different spirits (think about punches). And this is what this post is all about.

Spirits in the past, were very different as spirits today. Most rum, whiskey, gin (...) were far rougher, less refined than today. In this case, mixing two spirits together came handy- a rum, which tasted quite "rummy", but was also quite rough, really benefit out of a brandy with more refined notes.

Fortunately nowadays the picture has changed. Rums often have a finish, which can be described as "cognac-like". And most bars also have sufficient products to chose from. Hence the question is no more: how to make the drink palatable, but: which brand/product do I use, to accomplish the intended character.
Indeed most products are so well made, that I am arguing, that it is a minor offence to mix different distillates. Independently if a quality product is made artisan or rather made in larger volumes, it takes always a lot of knowledge and skills, often history, expertise etc. to end up with a sensory appealing beverage! Mixing two premium beverages almost always end up with a less impressive result.

Examples? Let's look at a "Between the Sheets".

Same proportions of Cognac, light rum and orange liqueur - with a bit of lemon or lime juice.

If you are following the link, you could read the explanation, what David Wondrich is giving for this drink - in a way, I could never express it. 
Most bars would make a Daiquiri with Bacardi or Havana Club white - both everything but stellar rums. Besides of that - it is a refreshing drink for sure, but it lacks the depth of drinks which are made with longer oak aged spirits. 
What could you do instead? Either way, you would go the way of a sidecar, but would use a lighter-bodied cognac (maybe Borderies cognac). Or (which would be rather my choice), you could use an aged rum, like Bacardi 8 anos (best value, for sure).

If we are looking a bit more thorough into the Between the Sheet - no 2 but 3 spirits are used: Brandy/cognac, rum and neutral grain spirit, which is the usual base of orange liqueur.  Reducing it to the orange liqueur and one of the other distillate, will "straighten out" the drink.

Some might argue, making this cocktail with aged rum, or with a specific cognac will not have the same result. My answer: exactly! No really: 
  1. Depending on which cognac, which rum and which orange liqueur you would use, you will end up with a different cocktail.
  2. You probably will end up with a much better tasting cocktail.
  3. Do you really need to make an "authentic" Between the Sheets?
As always it comes down to your own philosophy. You do have one? Don't you?
   

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

Fentiman's - part deux

You might already know [otherwise just read my last post ], that Fentiman's Botanical Tonic Water taste great. And I mentioned, that I am not totally convinced of the other flavours... Let me now and here explain why. First to the great ones: Rose Lemonade is really nice... however I have to come across one rose drink, which doesn't taste really good. A couple of years I have reviewed [and tried] Sence - also a drink which is based on Bulgarian roses - and it was lovely. Fentiman's Rose Lemonade is not different - maybe slightly too acidic. Anyway - it is just great [however also very simple to replicate - citric acid, sugar syrup, carbonated water and rose water is all what you need...]. The Curiousity Cola is also nice - it is a bit more standalone and unique as other cola sodas- but hit the right spots. Only problem still is: the original just taste better and - well like the original. Cherrybark Cola - is another good soda. While I've expected it to taste

What is the best cranberry juice in the bar?

A good friend of me "whatsapp'ed" me today and asked for my expertise: "What is the best cranberry juice?" I would loved to just let him know the brand - however it is not that easy. What do we understand of cranberry juice? One of the biggest [maybe the  biggest producer] of cranberry products is Ocean Spray. And: it is well regarded. Problem is: it is not a juice! Wait - what? Ocean Spray doesn't produce a juice - they produce a juice cocktail - which translates into a lot of water, a lot of sugar, some taste-balancers as citric acid [nothing against this really] and a minuscule portion of juice - usually around 3%. Yes they have something which is called 100% juice. Which is on one hand true, on the other the biggest deception ever. Because you don't get 100% cranberry - you get a mixture of juices of concentrate - most of the time apple and white grape and a bit of cranberry. There are also some other brands around, which might feature a h