“Fat’s ability to absorb flavour and aroma was know to man in Ancient Egypt and in the perfume industry the process of infusing fat has a fancy name; enfleurage.”
Recipes
Drinks
“Stronger than its kissing cousin the Sidecar and almost as smooth, though without the Sidecar’s peculiar magic” – David Wondrich
The team here at Bartender never shy away from a recommendation from the esteemed palate of Mr David Wondrich.
We’re probably a month or two early.I mean it’s only just broken spring and dishing you out perhaps one of the best summer, heat- crushing, beverages for man or beast might seem a little premature.
This long lost pre-prohibition cocktail is something of a doozy. It’s a simple mix, and delightfully so, but how it jazzes up the classic Manhattan is something akin to a quick-step military march.
Simon McGoram gives us five (almost) unforgettable forgotten tipples.
This treat is Cocktail 172 in Jerry Thomas’ The Bartender’s Guide etc. But, if you read the fine print, you’ll notice it’s attributed to Alexis Soyer – a 19th century French gastronomic and celebrity chef…
Sticky, unctuous and sweet – honey has been humankind’s sweet treat for thousands of years. Ancient cave paintings in Valencia, Spain give evidence of humans collecting honey as long as 9000 years ago with corroborative evidence pointing to ancient Egyptian, Middle Eastern, Chinese and Mesoamerican peoples all being sweet on the honeybee’s handy work…
I used to look quizzically at punters coming up to the bar asking for a wedge of lime in their Scotch and soda or bourbon and coke. I mean, who does that? Lime with whisky? You must be off your rocker! But take the time flick through some old recipes and you’ll find that there is indeed a historical, mixological precedent. The Mamie Taylor – a Scotch highball with lime and ginger ale – is a fine and delicious example and the Lion’s Tail, printed below, shows bourbon to be a simpatico partner to lime also.