Bartender Style
SF Event: There's Whiskey in this Easter Basket

How Sweetened It Is

Here's the second of my two stories in the San Francisco Chronicle this weekend.


Spirits: Bartenders find new ways to sweeten the deal

Camper English, Special to The Chronicle
Friday, April 10, 2009

Nearly all cocktails contain a sweetening agent, the simplest of which is raw sugar or simple syrup. Other, newer options include ginger, elderflower, and blood orange liqueurs, floral sugar syrups, fresh grenadine, flavored honey, and syrups made from ingredients like agave and gum Arabic.

As usual, San Francisco bartenders are not satisfied with the selection.

Read the story here.


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Although you don't explicitly state that the use of marmalade is a new thing, your article implies that. A cocktail recipe book of "prohibition-era cocktails" from 1934 uses it in one of their drinks: However, this book also uses gin as the base spirit in their Sidecar - probably because during prohibition gin replaced brandy and whiskey since it was easier to make and obtain. So while not exactly a ubiquitous sweetener, marmalade was used to some extent as early as prohibition. Two more cents for your piggy bank...

Camper English

I suppose it does look like we're saying it's a new thing, though the implication was not intended. Thanks for sharing the link- I like how one recipe calls for "alcohol- gin flavored." That's a Prohibition drink for ya!


my pleasure, Camper. if you haven't already, check out their "library" link:

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