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

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