Drinks
Here are drinks I want to order for people/try out for myself:
- Nuts and Berries
- Carrot Cake
Red-headed slut (i think i’ve tried it before)- Purple Hooter
- Gorilla Fart
- Grasshopper Shot
- Sidecar - Brandy, Cointreau, Lemon Juice
- Rusty Nail - Drambuie float over Scotch on rocks
The bartender acid test:
- Old Fashioned
- Sidecar
Resources:
Wineries:
- Quady Winery - vermouths, starboards (Ports)
Online Ingredient Resources:
- The Perfect Purée
Reference:
- Bourbon - whiskey made up of not less than 51% corn with the remainder being wheat, rye or malted barley. Only from the U.S. (but not exclusive to Kuntucky)
- Malting - a process where grains are germinated then quickly dried before they develop into a plant
- Ale - typically made from top-fermenting yeast (warmer temps). Slightly fruity.
- Lager - typically bottom-fermenting yeast (lower temps). Crisper.
- Pale Ale/Lager - malted grains dried with coke (a residue from baking a specific coal at high temps in an oxygenless environment)
- Typical Rail Liquors:
- Gin - Distilled white grain spirits infused with juniper berries.
- Vodka - Distilled from fermented grains or potatoes. By U.S. law, it must be flavorless.
- Tequila - Distilled from the Agave plant. Does not contain an Agave worm (Mezcal)
- Whiskey - Distilled from fermented grains and aged in oak barrels.
- Dark Rum - Sugarcane distillation. Aged in charred barrels. Spicy with some caramel or molasses flavor.
- White Rum - Distilled from sugarcane. Typically little flavor.
- Brandy - Distilled grape wine. Cognac is brandy from the Cognac region in France, aged in oak barrels for a minimum of 2½ years.
- Whisky vs. Whiskey - Whisky is from Scotland or Canada. Whiskey is Ireland or America.
- Wines - grape fermentation
- Port - wine that is fortified with distilled grape alcohol before all the sugars have fermented. Therefore much sweeter than normal wine. Only from Portugal. Fortified to survive the long trips to England during the war with France in the 1700’s when wine was in scarce supply.
- Tawny - Aged in oak barrels. The number of years on the label (10, 20, 30, 40…) indicate how long they’ve been in the barrel. The oxidation and evaporation makes it thicker and gives it a nutty flavor.
- Vintage - A year when the grape crop is declared by the vineyard to be a “good” year. Only aged in barrels for a maximum of 2.5 years then bottled. This allows it to keep some of the fruity flavors and continue to mature in the bottle.
- Late Bottle Vintage - Vintage port that has been in barrels longer than the 2.5 years because of overstock or lack of demand. Typically aged in barrels 6-7 years and then bottled. Filtered and unfiltered varieties exist. Unfiltered allow for further maturation and aging whereas the filtered variety does not.
- Sherry - wine that is fortified after all the sugars have fermented. This is why sherries are always “dry“.
- Madiera - similar to port except that when it is aged in barrels, the temperature is raised to 100-140 degrees farenheit for several months. It is also exposed to the atmosphere to promote oxidization. This is similar to a mild pastuerization.
- Port - wine that is fortified with distilled grape alcohol before all the sugars have fermented. Therefore much sweeter than normal wine. Only from Portugal. Fortified to survive the long trips to England during the war with France in the 1700’s when wine was in scarce supply.