sweeteners Feed

Two things I hadn't heard of before: barrel-aging maple syrup, and flavoring maple syrup with liquor. At Chicago's The Palmer House, A Hilton Hotel, they're doing both of those things at the same time. Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

As mentioned in yesterday's post, rum is distilled from any sugar cane derivative like fermented fresh cane juice or molasses. But some producers add sugar to their finished rum after distillation. Adding sugar to any spirit can soften it and hide some flaws, but if you look at the (allegedly) sweetened rums in this post on RefinedVices.com, you'll notice two general patterns among the rum bottlings that allegedly have sugar added: They come from big companies that shouldn't need to add sugar to cover a bad distillate. They know how to distill. They're aged rums, rather than white rums. Well... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

It's a funny thing about rum: It all is distilled from a fermented sugar cane derivative (fresh cane juice, molasses, or something in between), but sugar doesn't pass through the distillation process, so some producers add sugar back into the distilled rum to sweeten it up. Recently on Facebook, people have posted lists of sugar levels in commercial brands of rum. One reportedly comes from the Finnish government and another from the Swedish government. I won't post them directly here but the lists are here on RefinedVices.com. You should really take a look. They show commercial brands of rums with... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

This post is part of a mini-project looking at sweet and sour elements in cocktails, sponsored by PAMA Pomegranate Liqueur. I'm rounding up some thoughts and conclusions for this mini project on sweetness and sourness in cocktails, and proposing some ideas for future study. In this project we looked at: A look at basic tastes including receptors on the tongue for sweet and sour. How sweetness is an innate craving and how that makes us seek it out in our food and drink. Understanding sourness and how we measure acidity using pH. Rounding up the lime-to-sugar aka the sour-to-sweet ratio... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

This post is part of a mini-project looking at sweet and sour elements in cocktails, sponsored by PAMA Pomegranate Liqueur. I asked bartenders on Facebook how they prepare their simplest Sour cocktail, like a Daiquiri, that calls for a base spirit, lime juice, and simple syrup. The goal was not just to get a Daiquiri recipe but the house standard measurements for Sour cocktails in general. I made sure to collect everyone's simple syrup recipe as that makes all the difference. The ratios are of sugar to water, so that 1:1 is equal parts by volume sugar and water, and... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Have you looked through your December magazines yet? In just about every one that I get (and I get a lot of them), there is a recommendation for a specialty cocktail syrup of one flavor or another as a suggestion for gifting. By the time I noticed this, I'd already written my latest story for Details.com, which we ended up calling Syrups are the New Bitters. It's not to say that you no longer need bitters now that there are more syrups on the market, but rather where once there was a lack of variety of bitters on the market... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.