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A Spontaneous Libation for your Consideration

From the Knowledge Vault

Advanced Craft Cocktail Theory: Texture

In my previous set of articles I’ve already talked about the effect sugar, acidity, alcohol and bitterness has on the texture of a cocktail. This article will examine other sources of texture, mainly dairy, eggs, and carbonation.

Raw milk, warm from the cow – and yes, we’re going to talk about cow milk here instead of sheep, goat or camel -- is an incredibly complex solution of microscopic fat globules, sugars (namely lactose, a complex sugar made from glucose and galactose), vitamins, white blood cells, and water. Some breeds of cow are less efficient at converting the yellow pigment carotene into Vitamin A, so their milk is more golden in color (interestingly enough, goats, sheep and water buffalo are 100% efficient, so their milk and cheese are always starkly white). Raw milk is also full of bacteria, some of which are responsible for the conversion of lactose to lactic acid (souring), and some of which can be harmful to humans (Salmonella and E. Coli O157:H7, among others). Milk is slightly acidic, at around pH 6.5-6.7.

Recent Additions

  • Gin Rummy — Gin, Rum, Dry vermouth, Apricot liqueur, Bitters, Orange peel
  • Night Moves — Gin, Tawny port, Gran Classico, Fernet Branca, Orange peel
  • Bitter Green — Irish whiskey, Dry vermouth, Herbal liqueur, Fernet Branca, Peach bitters, Rich simple syrup 2:1, Lemon peel
  • Turm of Art — Gin, Ancho Reyes chile liqueur, Rye, Tonic water, Honey syrup, Lemon juice, Lemon
  • Split Smoky Margarita — Tequila, Mezcal, Lime juice, Lemon juice, Agave syrup, Salt Solution

Recent Discussion

  • Re General's Orders, 15 hours 42 minutes ago Cara A commented:

    Tasty!

  • Re The Baby's Finally Asleep, 1 day ago Shawn C commented:

    I tried this first with your request for addressing the sweetness. I nibbled at this in two ways: I tried Coruba Jamaican rum since Smith & Cross is so sweet (I love it, but it is very sweet). I swapped the Carpano Antica out for Punt e Mes to provide more bitter character (even though the Punt e Mes might contain more actual sugar.) I targeted the same alcohol content and bourbon mashbill using the 80 proof Coruba and Wild Turkey 101 bourbon. The result was very good, semi-sweet, but with alcohol heat (79 proof before ice dilution), bitter balance, and abundant herbal and flavor notes. It didn't last long in the glass...

  • Re Myer Creek Cocktail, 4 days ago Biff Malibu commented:

    Halved the recipe, worked like a champ. Excellent on a hot day!

  • Re Expedition II, 5 days ago bza commented:

    That yuzu super juice has changed my life, I'm addicted.

  • Re Wounded Swede, 5 days ago Shawn C commented:

    I was expecting a really bitter kick with this much Malort, but the drink proved to have well-balanced bitterness with a very long wormwood finish. The gentle malt, subtle cherry, and broader grape/gentian of the Bonal create a fine flavor body to contrast with the ensuing finish. It is a solid 4+ on flavor alone, but doing that with this much Malort earns style points, so I am giving it a 5.