Let's take a break from talking about seasonally appropriate cocktails and liquor, and just have some fun for a bit. Because between Halloween and the premiere of The Walking Dead, it seems like a perfect time to talk about zombies.
Now, we've talked about rum cocktails before, and as we discussed then, the Zombie can be hard to decipher from just about any other strongly mixed rum grog. As a singular recipe, though, it's hard to beat. The drink is almost all liquor, but deceptively fruity - obviously, a dangerous combination that should not be taken lightly. And that's
Posts Tagged ‘lemon juice’
Lemon & Lime Juice
by Dennis Mayer on October 13th, 2011 | Ask the Bartender, Cocktails, Shopping
There's a new cocktail recipe that I want to try. One of the ingredients is fresh-squeezed lemon juice. Can I use the bottled juice instead?
You can - one tablespoon of bottled lemon juice is equal to the juice from half a medium-sized lemon. But...
It's not going to taste quite as good. See, lemons contribute two specific flavors to a cocktail. There's the big, acidic tartness of the juice from the lemon's fruit - that's captured pretty well in the bottled juice. But there's also the refreshing, zesty kick that comes from the oils in the lemon rind. Those flavors
You can - one tablespoon of bottled lemon juice is equal to the juice from half a medium-sized lemon. But...
It's not going to taste quite as good. See, lemons contribute two specific flavors to a cocktail. There's the big, acidic tartness of the juice from the lemon's fruit - that's captured pretty well in the bottled juice. But there's also the refreshing, zesty kick that comes from the oils in the lemon rind. Those flavors
Between the Sheets
by Dennis Mayer on July 15th, 2011 | Cocktails, Martinis, Mixed Drinks
Cocktails fall into two main categories.
The first, more refined category includes any drink with one primary spirit and secondary ingredients to complement it. Examples range from the Manhattan (vermouth and bitters to complement your bourbon) to the margarita (curacao and lime juice to punch up tequila) to the Godfather (a splash of amaretto to sweeten up a Scotch on the rocks) and countless others. Simple, classic cocktails, designed by bartenders who had limited ingredients and hoped to give their customers the best tastes possible (or at least mask the flavor of whatever rotgut booze was available in more austere times.)
The
The first, more refined category includes any drink with one primary spirit and secondary ingredients to complement it. Examples range from the Manhattan (vermouth and bitters to complement your bourbon) to the margarita (curacao and lime juice to punch up tequila) to the Godfather (a splash of amaretto to sweeten up a Scotch on the rocks) and countless others. Simple, classic cocktails, designed by bartenders who had limited ingredients and hoped to give their customers the best tastes possible (or at least mask the flavor of whatever rotgut booze was available in more austere times.)
The
Ward 8
by Dennis Mayer on June 17th, 2011 | Cocktails, Mixed Drinks
Whiskey doesn't play well with others.
Sure, it stars in a number of cocktails - a Manhattan, an Old Fashioned, a Sazerac - but there aren't many cocktails in which whiskey is a complementary flavor. The very reasons we love it - the assertive, smoky kick of a good Scotch, the oakey, sour flavor of a bourbon, the sharp, tart sweetness of a rye, the liquid-lightning kick of an Irish whiskey - make any cocktail based on the spirit fraught with peril. The whiskey will simply overpower everything else in the mix.
This doesn't hold true for mellow, blended whiskeys - often
Sure, it stars in a number of cocktails - a Manhattan, an Old Fashioned, a Sazerac - but there aren't many cocktails in which whiskey is a complementary flavor. The very reasons we love it - the assertive, smoky kick of a good Scotch, the oakey, sour flavor of a bourbon, the sharp, tart sweetness of a rye, the liquid-lightning kick of an Irish whiskey - make any cocktail based on the spirit fraught with peril. The whiskey will simply overpower everything else in the mix.
This doesn't hold true for mellow, blended whiskeys - often
O3 Margarita
by Michele on May 26th, 2011 | Cocktails, Margaritas
A few weeks ago, I was offered a sample of O3 from DeKuyper. Marketed as a premium orange liqueur made from the rind, pulp, and juice of Brazilian Pera oranges, it sounded quite tasty. Between the fine description and my enjoyment of homemade margaritas, how could I resist such an offer?
The O3 arrived, and the bottle itself was quite attractive. A rectangular, amber-colored bottle with a nice weight to it, it would look beautiful on a bar shelf. The weekend couldn't come soon enough to give this liqueur a try.
Combined with tequila, lemon juice, and seltzer (for us weaker drinkers),
The O3 arrived, and the bottle itself was quite attractive. A rectangular, amber-colored bottle with a nice weight to it, it would look beautiful on a bar shelf. The weekend couldn't come soon enough to give this liqueur a try.
Combined with tequila, lemon juice, and seltzer (for us weaker drinkers),
