Text 8773, 131 rader
Skriven 2011-03-25 20:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Extra taste 106
=======================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Which must be why they're exiled to the far north!

Perhaps they change their opinions after they arrive. It's very
expensive to shop in a remote off the road system community (brown
lettuce at $8 per head, no soy beans at all) and yet meat is free
for the taking. And it's difficult to survive our winters without
copious amounts of rum and whisky to warm one up.

 ML> I tell whoever asks that I have a drink at dinner

And you didn't lie, just neglected to mention all the other ones.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tippler's Taxonomy: A Guide To Cocktail Categories Pt 1
Categories: alcohol, beverages, info
  Servings: 4

           Info

Ancestrals: These are among the original, early 19th century-style
cocktails, composed of a base spirit lightly adorned with sugar or
other sweetener (such as a dash or two of liqueur, bitters, and
water (usually in its frozen form), and served either straight up or
on the rocks. Examples include the Old Fashioned and the Sazerac.

Sours: citrus juice in a starring role: lemon or lime, sometimes
grapefruit or orange juice, usually shaken in a cocktail shaker and
served straight up. Made with a base spirit, citrus juice and sugar
(sometimes egg white is added for body and foam), such as a Whiskey
Sour or a Daiquiri; For complex sours the sugar is substituted by
syrups, liqueurs and/or fortified wines; the Clover Club, the
Margarita, the Sidecar, the Corpse Reviver #2, the Last Word and the
Cosmopolitan. 

Spirit-Forward Cocktails: when vermouth and other fortified wines
were mixed into the Ancestrals to subdue the alcohol's bite and to
add complexity of flavor. Spirit-Forward Cocktails are usually
composed of a base spirit with a modifier of vermouth, or another
fortified wine such as sherry, quinquina, or port, often accompanied
by other ingredients such as bitters or small doses of liqueurs or
syrups. These drinks are properly prepared by stirring the mixture
with ice (rather than shaking it in a cocktail shaker), and are
served straight up or, less frequently, on the rocks. If fruit
appears at all, it's either as a small amount of syrup, or in the
form of a twist of lemon or orange peel, or as a cherry on a pick as
garnish. This category includes some heavy hitters, the Martini, the
Manhattan, the Negroni, along with relatives such as the Bijou, El
Presidente and the Red Hook. 

Duos: are drinks composed of a base spirit with a modifier of a
liqueur (and sometimes a dash of bitters); they can be sweeter than
the Spirit-Forward Cocktails, but just as powerful (if not more so).
While some Ancestrals follow a similar model by using a teaspoon of
liqueur as a sweetener, the distinguishing factor is a matter of
degree: Duos and Trios deploy the liqueurs as a major component,
often in quantities of a half-ounce or more. Examples include the
Alaska Cocktail, the Stinger, and the Revolver. To convert a Duo
into a Trio, add cream or cream liqueur; Trios are usually
dessert-style drinks, and examples include the Brandy Alexander and
the White Russian.

Champagne Cocktails: a drink made with champagne or sparkling wine,
either as the base ingredient (as in a Champagne Cocktail or a
Buck's Fizz), or splashed atop another drink, typically a sour such
as in an Old Cuban, an Air Mail or a French 75, but also applicable
to some Spirit-Forward Cocktails as with a Seelbach or an
Ancestral-style such as a Morning Glory Royale. For fun, try tapping
a half-ounce or so of brut Champagne into a Manhattan
sometime, really, it's delicious, dangerously so.

Highballs, Collinses, and Fizzes: everything with non-alcoholic
bubbles, along with a couple of bubble-free items that don't really
fit anywhere else. 

Simple Highballs are made with a base spirit leavened with ice and a
lengthener such as club soda, ginger ale or cola. The ratio can
range from 1:2 liquor to mixer, for the classic form, up to 1:4
Examples include the namesake Highball, the Pimm's Cup and the
Presbyterian (as well as the familiar Rum and Coke, but not the Cuba
Libre, which with the juice of half a lime I'm putting into the
Complex Highballs subcategory). In drinks such as the Screwdriver or
the Cape Codder, the bubbles are eliminated in favor of fruit juice,
but otherwise the model remains the same.

Complex Highballs have added juice, liqueurs, or other ingredients;
examples include the Dark and Stormy, the Americano, and the Anejo
Highball. 

A Collins is a highball with the addition of lemon juice and sugar,
such as in a Tom Collins (another way of looking at it is a Tom
Collins is a simple Gin Sour with club soda and ice). Substitute
lime juice for the lemon, and get rid of the sugar, and that Collins
is now a Rickey.

Fizzes:  Historically, this is pretty much the same thing as a
Collins or a Complex Highball, except the spirit and modifiers (not
including the soda) are shaken with ice and strained into a small
glass, then topped with an ounce or so of soda and served without
ice. This kind of drink can quickly grow warm and flat; and as you
probably figured out, they're intended to be knocked back in short
order, before any such misfortune can occur. Examples include the
Silver Fizz and the Ramos Fizz.

Juleps and Smashes: are defined by a heavy emphasis on fresh mint,
sugar and the base spirit in the presence of a lot of ice, and a
relative scarcity of other modifying ingredients: Mint Julep,
Champagne Julep and the Whiskey Smash. And the Mojito which is also
a highball.

:Posted by Paul Clarke

  From: Landon Cook                     
 
MMMMM-------------------------------------------------




Cheers

YK Jim


... Liquor Sales Dip Blamed On Less Drinking

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