I’ve always been pretty crafty around a bar, many times out of necessity because I didn’t have either enough alcohol for an event or possess all the right mixers. I’ve always thought it was important to be a good home bartender to serve and impress guests, and I’ve always tried to maintain a reasonably stocked bar. I’m always a bit chagrin when an expensive bottle of liquor start looking empty.
Always on the endeavor to learn more about the craft of cocktail mixing, I recently had the opportunity to take a class about three typical spirits; gin, whiskey, and rum. I had no idea how any of them were actually constructed and It was quite enlightening to learn about the distilling process for each. Secondly, I never gave any thought to pairings for liquors; food and liquid. The class was quite fascinating.
So my take-aways were:
- You can do a lot with gin. Tanqueray 10 is a delicious, light gin that has many qualities of vodka. It is known as the perfect martini gin.
- Whisky blending is an art. There are so many subtle flavors and ingredients that contribute to the taste os a whisky. I worked with a group that tried to recreate a flavor and it was nearly impossible.
- Rum is a versatile liquor, but it sneaks up on you and has a lot of sugar in it.
The craft of blending is really challenging.
We have a great resource in Austin for well manufactured bar equipment.
We had to craft a cocktail with Tanqueray 10 and we muddled a pair, added some bitters and made a martini. It was quite delicious, but I can’t remember a thing about making it!
This is a fantastic addition to a citrus inspired cocktail.
Finally, I now know what these bottles mean, regarding flavor.