Le grand retour de la mixologie

[Nick de Cusa]

…

For me, the best aspect of these bars isn’t that they’re essentially theme parks where you can drink, but that the drinks highlight rather than mask the tastes of the spirits. This is as it should be. Lading drinks with overly sweet mixers, thick juices, and fruits amounts, in a way, to a continuation of Prohibition. During the 13-year drought, Americans applied considerable creativity to hiding the taste of bathtub gin and bootlegged liquor, and then never really broke the habit. Seventy-five years after Prohibition’s repeal, we’re returning to the basics at last.

…

http://www.theatlantic.com/doc/200901/cocktails

[Nick de Cusa]

J'en connais un qui va s'abonner à The Atlantic : ils font un article par mois sur ce sujet maintenant. Celui-ci est très intéressant, sur les ingrédients qu'on ne trouve plus mais que certains s'ingénient à réinventer.

…

Seed and I also sampled his Hayman’s Old Tom Gin, which some cocktail historians consider “the missing link”—the bridge between the sweeter Holland gin that launched the gin craze in the 18th century and the London Dry that typically goes in your martini today. Old Tom is sweeter and more robust than London Dry—“more botanically intense,” Seed says—and it avoids the angular, medicinal aftertaste.

…

http://www.theatlantic.com/doc/200904/cocktails

[José]

[Nick de Cusa]

Mon godet mensuel de haute culture, toujours "courtesy of" The Atlantic. Et ce mois ci on aborde l'ingrédient à la fois le plus humble et le plus noble.

…

Ice is certainly the most overlooked ingredient in cocktails. Or at least it was until recently. Ice has typically been an afterthought—invisible, tasteless, essentially free. For decades, bars have used ice machines engineered to shoot out “cubes” like a Gatling gun. But they often produce crumbly, air-filled crescents or hollow tubes that melt almost instantly. The ice in your home freezer is much better than that found at the average bar.

But that’s changing. The Violet Hour—a neo-speakeasy with an unmarked, scarcely noticeable door in Chicago’s Wicker Park neighborhood—offers eight kinds of ice, depending on which cocktail you request.

…

The standard ice used in shakers at the Violet Hour comes from a Kold-Draft machine, which produces one-and-a-quarter-inch cubes. Maloney told me the ice comes out of the machine cold enough to rapidly chill a drink, but not so cold that it shatters when shaken. The bar also employs crushed ice and shard ice, the latter being oblong blocks that fit perfectly into a Collins glass.

…

http://www.theatlantic.com/doc/200906/ice

[Sous-Commandant Marco]

Comment appelle-t-on la manie de regarder les barmen faire des cocktails?

La myxomatose.

[Nick de Cusa]

Il y un fil pour ça. Tu me bousilles mon record du ratio vues / messages.

[Drake]

Il y un fil pour ça. Tu me bousilles mon record du ratio vues / messages.

Je crois qu'il existe des trucs pour augmenter la fréquentation d'un thread, mais je ne me souviens plus lesquels exactement.

Bon, pour revenir au sujet. Quelques images de mixologie pratique :

[h16]

Encore !

[Nick de Cusa]

5 cocktails faciles:

http://food.theatlantic.com/mixmaster/easy…or-the-lazy.php

[RedGhost]

Tiens d'ailleurs, Lucilio n'aurait-il pas un "beginner's guide" et "best of" ?

[Nick de Cusa]

Les deux piliers de la civilisation réunis. (La conclusion n'est qu'un alibi, c'est gros comme une maison).

[Jesrad]

Je profite de ce fil pour poser une question aux experts du forum: quels cocktails conseillez-vous quand on a de l'excellente liqueur de prunelle ?

[José]

…quels cocktails conseillez-vous quand on a de l'excellente liqueur de prunelle ?

Femme du monde

• 30 ml de liqueur de prunelle
  
• 30 ml de kirsch
  
• 60 ml de champagne
  
• 1 trait de sirop de sucre de canne
  
• cerise au marasquin
  

Verser dans une flûte à champagne le kirsch, la liqueur de prunelle, le champagne et le sirop de sucre. Décorer d'une cerise.

[Fenster]

[h16]

Spéciale dédicace Lucilio :

http://folkinz.tumblr.com/post/222293315/i…pkin-martinis-i

Ingredients:

1 1/4 oz. strawberry vodka such as Stoli

1/8 oz. Rose’s lime juice

3/4 oz. Bailey’s Irish Cream

Splash of grenadine

[Sous-Commandant Marco]

Spéciale dédicace Lucilio :

http://folkinz.tumblr.com/post/222293315/i…pkin-martinis-i

On dirait de la cervelle de barman.

[h16]

On dirait juste C'est pour ça, dédicace tout ça.

[Poil à gratter]

Mouais, ce n'est pas très ragoûtant,

mais ça doit se laisser boire quand même !

[Fenster]

Bailey

[José]

J'en veux une, de ces bouteilles. J'en veux une !

Drilling for Scotch whisky on frozen continent

WELLINGTON, New Zealand — A beverage company has asked a team to drill through Antarctica's ice for a lost cache of some vintage Scotch whisky that has been on the rocks since a century ago.

The drillers will be trying to reach two crates of McKinlay and Co. whisky that were shipped to the Antarctic by British polar explorer Sir Ernest Shackleton as part of his abandoned 1909 expedition.

Whyte & Mackay, the drinks group that now owns McKinlay and Co., has asked for a sample of the 100-year-old scotch for a series of tests that could decide whether to relaunch the now-defunct Scotch.

Workers from New Zealand's Antarctic Heritage Trust will use special drills to reach the crates, frozen in Antarctic ice under the Nimrod Expedition hut near Cape Royds.

Al Fastier, who will lead the expedition in January, said restoration workers found the crates of whisky under the hut's floorboards in 2006. At the time, the crates and bottles were too deeply embedded in ice to be dislodged.

The New Zealanders have agreed to try to retrieve some bottles, although the rest must stay under conservation guidelines agreed by 12 Antarctic Treaty nations.

Fastier said he did not want to sample the contents.

"It's better to imagine it than to taste it," he said. "That way it keeps its mystery."

Richard Paterson, Whyte & Mackay's master blender, said the Shackleton expedition's whisky could still be drinkable and taste exactly as it did 100 years ago.

If he can get a sample, he intends to replicate the old Scotch and put McKinlay whisky back on sale.

"I really hope we can get some back here," he was quoted as telling London's Telegraph newspaper. "It's been laying there lonely and neglected. It should come back to Scotland where it was born.

"Even if most of the bottles have to remain in Antarctica for historic reasons, it would be good if we could get a couple," Paterson said.

http://www.google.com/hostednews/ap/articl…OKjGYAD9C10ACO2

[Nick de Cusa]

Non aux cocktails géants (suivez mon regard)

…

This is the hugest drink I’ve come across—by my calculation, it’s a double-duodecuple—but it’s not an isolated example. Many chain bars have embraced the cartoonishly large cocktail, from the 18-ounce Ultimate Mango Berry Daiquiri at T.G.I. Friday’s to the 24-ounce Big Rita found at Margaritaville. Even in non-cartoon bars, 10-ounce Martini glasses and 12-ounce rocks glasses are not uncommon these days, and drinkers will give bartenders an aggrieved “Dude, where’s the rest of it?” look if a large glass is not filled to the brim. The famous Big Ass Beer sold on Bourbon Street in New Orleans has even been eclipsed: last year I saw a Biggest Ass Beer in Memphis.

…

pre-Prohibition bar guides generally recommended glasses much smaller than those seen today—one 1917 manual suggested cocktail glassware ranging from just two and a half to four ounces.

…

Small cocktails were favored for a simple reason: they stay chilled from beginning to end.

…

Cocktails should be like tapas: intense hits of complex, well-balanced flavors in small portions that leave one wanting more.

…

Such drinks were originally created as bracers with which to greet the dawn …

http://www.theatlantic.com/doc/201001/big-small-cocktails

[Nick de Cusa]

La nouvelle qui va enfin permettre la réconciliation que lib.org attend depuis toujours entre Lucilio et Iron Maiden.

Quand Iron Maiden met une tournée…

Bruce Dickinson sur les planches, au dernier Sziget Festival, à Budapest, en Hongrie.

Le groupe de metal britannique Iron Maiden aurait dépensé pas moins de 20.000 couronnes norvégiennes, soit environ 2.500 euros, lors d'une virée après un concert donné le 11 août à Bergen, rapportent plusieurs sites internet, photo de l'addition à l'appui.

A Bergen, Iron Maiden s'est produit au coeur de la forteresse médiévale.

Une addition comme on n'en voit pas tous les jours…Le pub irlandais qui aurait accueilli Bruce Dickinson et les siens a également posté un lien sur sa page Facebook pour s'en vanter.

78 Guinness, 57 Hansa, 32 Heineken, 11 Kilkenny mais aussi 27… "Slippery Nipple" (comprenne qui pourra) figurent notamment sur la douloureuse. (7sur7)

http://7sur7.be/7s7/fr/1529/Musique/articl…e-tournee.dhtml

Voir photo.

[José]

[Invité jabial]

Je bois de tout. Ma préférence va plutôt en haut à droite, mais j'aime bien un truc sucré type Bailey's de temps en temps.

[Librekom]

Super, les bieres belges sont plutot bien placees. Cool

[Invité]

Le Russe Blanc est ma passion, sinon plein de bieres, surtout belges, car ce sont les seules dignes du nom.

[José]

[eclipse]

Magnifique !

[Nick de Cusa]

COCKTAIL.pdfIngés, l'espoir renait pour vous.