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  1. 1.5 oz. two Indies rum 1 oz. die hockland inkvar honey dew lime tree blossom mead 1 oz. Caramelized Campari Monster Something just uncanny is gong on here and a penetrating rummy character is linking up with possibly the rare circumstance mead and its like becoming illuminated or something (in the mind). I lent my dehydrator to my friend's children to play with so I was dehydrating a partially fermented non-volatile fraction of Campari on the stove and I spaced out reading a really great BMW article and, well the non-volatile fraction reduced enough to caramelize so I just rolled with it. Bu
  2. There is a pretty significant modernist backlash in the drink world. I don't think writers like it very much because it can be challenging to write about and there are no corporate sponsors or free trips. Modernist stuff for some reason gets more associated with science than it does with art which is a shame. I like to be in the art camp and I see a lot of it as the new painting. I'm going to teach a workshop on aesthetics at the sMFA in the fall and we are going to drink our way through some of the ideas and discuss them in the context art, making strong connections to painters like Kandinsky
  3. introducing the Campari monsters: 1 oz. gin (seagram's) 1 oz. vermouth (M&R) 1 oz. Campari Monster® Campari Monster®'s are created using nth degree high fidelity abstractions of Campari. Some people might be familiar with Super Campari or Super Aperol, but Campari Monster®'s are a bit more sophisticated. In this example, the volatile fraction of Campari is evaporated leaving behind a water based non-volatile fraction. The sugar in that fraction is fermented with yeasts immobilized in alginate beads. If assembled properly, the immobilized yeasts do not leak so there is less or no yeasty
  4. very interesting idea. I always thought I'd find a research paper that detailed more of how commercial tonic is made but I never have. I suspect they do something similar to remove a lot of color and undesirable compounds. I've been helping someone to develop a product with Chaga, which is a fungus that grows on birch trees. extracting flavor from it has been a unique challenge and some parts of it are very water soluble and others are only alcohol soluble. most people extract it in boiling water first and then take the insoluble grounds and put those in high proof alcohol. eventually the wate
  5. I've slowly been getting around to executing ideas I came up with quite a while ago. the idea here is to use some ideas in pectin removal to turn a marmalade or a jam into a liqueur. as alcohol % increases pectin solubility decreases and eventually you can shock the pectin out of solution. my first proof of concept was making an orange liqueur from some marmalade I had and the results were really enjoyable. for high proof spirits, I used the "technical reserve" from industry city distillery in brooklyn. I let it sit blended with the marmalade and after a few days centrifuged it. the resulting
  6. Thanks for taking a look Rafa. It is so hard to talk about some of this stuff concisely and for the layman. I hope I did it some justice. Its so easy to miss speak when you are on a journey learning about something and want to share where you're at as you go. We need to give Lost Spirits a ton of respect for sharing as they go. I've shared stuff here for years especially exploring new language and techniques for describing things. The further back in time you go, the worse my writing is. I wrote an article a few years ago called From Free Fatty Acids To Aromatic Esters: Esterification in the
  7. I'm really curious and optimistic about the Lost Spirit rums. I'd pick up any bottle I came across, but no I haven't tried any yet. I did spend some time looking at their white papers and I wrote a lengthy analysis of their Wired articled. Hopefully it can help people make sense of what they are doing there and how sophisticated they are (hint not very sophisticated and very poorly researched). We kind of assume if you're a distiller, you are all knowing and fully educated, but that definitely isn't so. But hell, every time I travel I'm on the search for moonshine and amateur efforts. And I've
  8. spending more time with Aronia .75 oz. lime juice .75 oz. Cape Verdean rum .75 oz. Brandymel Limao .75 oz. Pectin free Aronia liqueur this is a gorgeous drink with extraordinary overtones created by the Aronia and honey all the while penetrated by Cape Verdean funk. Aronia was a fruit I had to wrestle with. It is very high in pectin which is why I think its so uncommon. adding alcohol shock much of the pectin out of solution and a 15 minute centrifuging at 4000g's removed most of it. I probably should have chilled it before it put it in the centrifuge to shock more out. still little glob
  9. 2 oz. Hiram Walker Five O'Clock gin from 1941 1 oz. Noilly Prat dry vermouth garlic stuffed olive This was a test drive of a newly acquired vintage bottle distilled by Seagrams under Herman Willkie who was probably the most significant distiller of the 20th century. Herman Willkie also pioneered the large scale vacuum distilling of spirits, particularly gin though he also explored brandy. The current Seagrams gin is distilled under partial vacuum so even though Willkie isn't a household name we drink his legacy all the time. Willkie developed most of the significant methods of standardzing b
  10. Lately I've been exploring Aronia berries which were given to me by a boutique grower in Maine. 1.5 oz. sugared Aronia berry juice (250 g/L) 1.5 oz. water 1 oz. Tabasco aromatized gin .5 oz. lime juice carbonated to 7 g/L Aronia is a really fun but seldom seen fruit. It has pleasant amounts of tannin, refreshing acidity, and just the right density so as not to overshadow. It has a foot in the door with Concord grapes but I don't think its fair to call it foxy. This comparison probably won't mean much to people, but it reminds me very much of the Brazilian Jabuticaba which comes into my nei
  11. The rest of his article contains other folk liqueurs and is worth a read. I was so impressed with it all I retyped it up and hosted it on my blog a few years ago. The sun fades the aromas in a cool way. Often these infuse for 40 days so if you start now, the sun will be out by the time you need it. Probably the most famous sun aged product is the Cerise au Soleil from Provence which are alcohol preserved cherries aged for the duration of the summer on a clay roof top. Years ago I was making a Ratafia of pomegranate seeds in cognac and and a bottle of it sat on my kitchen window sill in a c
  12. I've really wanted to go after the bespoke hotel minis market. we tried to do it in London but my collaborator left the hotel abruptly to start a new project. I designed a bottling plant that could do 10 gallons a week in 200mL bottles, carbonated or not. I've really wanted to do it at a gastro hotel in some far flung place to give you a little taste of civilization in your secluded romantic Cabana. part of the problem is teaching operation. its all grunt work so you need to teach it to someone. sterilizing bottles, de-aeration, carbonating or not. I just got a goPro so now I can start to ma
  13. I really like the looks of what they are serving. I hadn't taken a look probably since they began. I'd say citrus fruits like lemons and limes can be more relied on than the botanicals they are putting in their drinks whose quality changes so much more than you'd think. A big part of what I'm working on now is to standardize botanicals for oil yield with fairly accessible means which will help more people make higher quality stuff like gins on the very small scale. Granted they probably get one batch of an ingredient, make a drink with that batch, then can change the drink instead of having
  14. are they really still doing that? I remember reading about that idea, but only right when they opened. I suspected they might change as other techniques became available. Juices aren't really that perishable if you know how to process them and exactly why they change. back in 2008 I had done some fun investigation with various wine makers acids. I was making vermouth or sherry, both tart as a lemon and other funky stuff like a tart pineapple-irish moss syrup. people weren't ready for it around here, they were just having their first Jack Roses back then.
  15. I de-aerate my juices with pressure from CO2. This forces the oxygen out of solution and prevents oxidized aroma and browning but does not prevent enzymatic bittering (which can be charming). I've been able to juice green apples and keep the juice from browning without even adding ascorbic acid. I don't know how many other people are hip to these techniques.
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