Skip to main content

An incredible new whiskey sour!

 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 then the kernels into plain ol’ H2O and sous vided it over night. What came out was unexpected - after adding sugar it taste like the bomb💣 Unbelievable tasty - with a strong taste of concentrated popcorn!

Making a whiskey sour out of it has been absolutely rewarding. Still working on the final recipe - but it is great - even in the beta version.

I am thinking though to make a compound syrup made out of roasted barley, roasted corn and roasted rye… aka mash bill syrup (the idea was a combination of my friend bartender Fattah - who had also the idea for the name).

So what do you think - is it worth a try? Use a good bourbon, and let me know how you like it!

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

Agar-Agar Clarification

Not often, I am posting here things, which are clearly not my ideas... However Dave Arnold is clearly a mad scientist [no, he really is!] - and he posted amazing stuff on his website www.cookingissues.com - no - don't click now - just follow the link later. One of the most impressive posts about mixology, besides of demystifying the mechanics of shaking, were clarification techniques. Look, after him, you could use a centrifuge [which would set you back a couple thousand bucks] and a chemical compound, which solidifies sediments. I am not a fan of that. Then there is gelatine clarification; this works quite well [I tried it several times my self] - you gelatinize a liquid [with little gelatine only], freeze it, thaw it [in the fridge] over a colander and a muslin cloth. Thats it. Unfortunately this has several problems: Gelatine is made out of animal bones - hence it is neither vegetarian nor vegan, which you won't usually expect of a beverage. You have to freez

King Robert II Vodka

Who would knew, that I am reviewing a budget vodka here - on the opinionatedalchemist.com. But this isn't a normal review. I skip the marketing perception and use this product to cut directly to the case: Vodka is a "rather" neutral, colorless, "rather" flavorless and odorless distilled beverage from any agricultural source - and depending on the country, it has a minimum of 37.5% and 40% abv. As I said time and time again before: at times it is absolutely nonsense to talk about premium and luxury, when the original product doesn't really "hold this promise". Luxury water can have luxurious marketing, luxurious packaging, can be even rare and slightly more expensive "to produce". However really it is just water. Maybe it has some nuances to normal water - however those nuances (in a blind-test) are pretty small. Vodka is extremely similar - and the chain of evidence (despite a lot of people trying to proof otherwise) makes it re