Text 10997, 109 rader
Skriven 2014-03-17 19:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: bitter
==============
-=> Quoting Mark Lewis to Nancy Backus <=-

 ML> i guess that acidic has nothing to do with bitterness?

Sour (acidity) and bitter are different things.. They are 
two of the five basic tastes, along with sweet, salt and savory.

Effective ways of reducing bitterness in food depending on what the
bitter element is include fermentation, aging (wine), cooking, and
the addition of fat, sugar, or salt.

 ML> i've always found grapefruit to be bitter... even so-called
 ML> sweetened grapefruit... even adding sugar to it in the bowl
 ML> when eating it in halves barely helps the bitterness.

Try a wee bit of salt and sugar together. Or learn to like it.
Adults tend to cultivate a liking for bitterness over the years
that kids like. Beer and coffee are two examples.

Or malort which like absinthe is flavoured with wormwood.

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

     Title: The Dandelion
Categories: alcohol, beverages
  Servings: 1

      2 oz Extra Dry vermouth
    3/4 oz Yellow Chartreuse
    1/4 oz Green Chartreuse
    1/3 oz Malort
           Garnish: orange twist

This variation on the classic Chrysanthemum cocktail uses a Yellow
and Green Chartreuse combination in place of Benedictine, and subs
in bitter Malort in place of the more traditional absinthe.  

Fill a mixing glass 2/3 full with ice. Add vermouth, Yellow
Chartreuse, Green Chartreuse and Malort. Stir until well chilled,
about 20 seconds.

Strain into a chilled cocktail glass. Garnish with the orange twist
and serve.

Posted by: Nick Caruana, author of The Straight Up

  From: Serious Eats                    
 
MMMMM-------------------------------------------------
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: The Original Chrysanthemum
Categories: alcohol, beverages
  Servings: 1

      2 oz dry vermouth
      1 oz Benedictine
    1/4 oz absinthe
           Garnish: orange twist

The Chrysanthemum is a low proof concoction dating back before
Prohibition. This classic drink was published in Hugo Ensslin's 1916
book Recipes for Mixed Drinks.

Harry Craddock's 1930 Savoy Cocktail Book mentions that the
Chrysanthemum was well-known and very popular in the American Bar of
the S.S. Europa, a German cruise liner launched in 1930.

Dry vermouth is the star of this drink. Ensslin's recipe called for
equal parts dry vermouth and Benedictine, but the result is much too
sweet for modern tastes. I'd recommend going with something closer
to Craddock's recipe in the Savoy, which is 2:1 dry vermouth to
Benedictine.

The drink is all about balance. While smallest in quantity, the
absinthe plays a major role, providing a delicate anisey flavor to
tie into the herbal notes of the Benedictine and vermouth. The
vermouth, which makes up the bulk of the drink, serves as a buffer
between the two stronger and sweeter ingredients. 

The simple combination is surprisingly delicious. To start with, it
smells really good, with hints of citrus, herbs, and anise. The
cocktail comes on light, dry, and herbal and ends a little sweet and
very smooth, with a lingering honey and mild fennel flavor. Have
another, it's not too strong. 

Fill a mixing glass 2/3 full with ice. Add dry vermouth,
Benedictine, and absinthe. Stir until well chilled, about 20
seconds.

Strain into a chilled cocktail glass. Garnish with orange twist and
serve.

Posted by: Nick Caruana, author of The Straight Up

  From: Serious Eats                    
 
MMMMM-------------------------------------------------



YK Jim


... Many people do not like to eat vegetables and the feeling is mutual.

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