Spirits and Cocktails

There are a great many spirits in the world. But what we now normally call spirits embrace the five in widespread everyday use — Whisky, Gin, Vodka, Rum and Brandy. And for present purposes, we are applying the word ‘cocktail’ to some mixed drinks — long and short — associated with these principal spirits. They’re well worth the flourish if you have time and panache.

SPIRIT

Spirits are produced by distillation: from a mildly alcoholic liquor, the alcohol is collected and concentrated. Alcohol vaporizes at 78.3°C and water at 100°C; theoretically you have only to bring the original brew to 78.3°C, to separate the alcohol from the water. Basic distillation can take place in the traditional pot-still, or in a more complicated patent-still, where distillation can be carried on continuously.

COCKTAIL

When cocktails are not made in the glass from which they will be drunk, most cocktails can be, and many should be, mixed: drinks containing heavy cordials improve by being shaken in a cocktail-shaker (though it’s not essential). Use ice generously in all cases, except where stated. In recipes, numbers refer to quantities of a measure, or fractions of it: a measure is a standard 1 fluid ounce (30-millilitre) jigger.

12. November 2011 by admin
Categories: Introduction, Uncategorized | Tags: , , , , , , , , , , | Comments Off on Spirits and Cocktails

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