47

Cinnamon is the bark of a tree. It is either sold as rolled strips of bark (=cinnamon sticks) or ground. It will not dissolve, neither in water nor in alcohol. What you want to do is basically the same as was done commercially with the vanilla extract you are already using: Extract the taste, then discard the bark itself. Alcohol is a good choice for ...


20

Most cocktails use sugar syrup (e.g. simple syrup with a water to sugar ratio of 1:1 or 1:2) instead of granulated sugar. This eliminates the need to dissolve the grains in - typically cold - liquids. When you consider powdered (confectioner's) sugar because of the smaller grain size, remember that they will most likely contain anti-caking agents like ...


20

Cointreau is just one particular brand. You can substitute any other triple sec/orange liquor. Some may suit your tastes better than others, but there's really no reason to insist on the fanciest most well-known brands, especially since you're mixing it into cocktails. So sure, try the Meaghers, or anything else that looks promising. And when in doubt, just ...


15

Foam in shaken cocktails is often actually considered a desirable quality. This is the reason why you'll sometimes see egg white included in recipes like the whiskey sour - the proteins in the egg white help to maintain a long-lasting froth on top of the cocktail, which many drinkers find appealing. It adds a slightly different mouthfeel too and can make a ...


15

Despite what many bars, convenience stores, and fast food restaurants would have you believe, drink glasses are not intended to be "filled to the brim" (or even close). This is particularly true of cocktails and other spirits. The 'head space' allows the drinker to swirl (or, if they have had a few, 'slosh') the drink around to remix the cocktail ingredients ...


14

I don't think it will ever dissolve in an edible solution. However it will readily infuse to both water and alcohol. So instead of trying to retain the cinnamon itself in the solution, just infuse it. Once the flavor has made it's way into the alcohol or water then sieve through a fine mesh. You'd be better off doing this with cinnamon sticks as they are ...


14

You should use 'superfine' sugar, which is broken down much smaller so that it'll dissolve better in cold liquids. You can make your own by putting some sugar into a food processor and whizzing it around for a bit. You can also make a simple or heavy syrup, so you don't have to worry about sugar dissolving. Heavy syrup will keep longer in the fridge, as ...


13

I would suggest that you use cream of coconut, which is the base for piña coladas as a substitute. It's thick and sweet, and should complement the avocado pretty well. Note that this is a canned produce, the most widely available brand in the USA is Coco Lopez. Outside the USA it's harder to find, and can be pretty expensive. There are also products that are ...


12

More likely is that he used the syrup that maraschino "cherries" are stored in. It's sometimes used by those who don't know better in things like Shirley Temples. It is bright, bright red, very sweet, very strongly flavored of cherries (or more properly a sort of sickly, artificial interpretation of the flavor). I hope it's obvious that I'm not a fan of ...


11

Some preparations for Irish coffee demand that the whiskey and sugar be caramelized together by heating them in a heat-proof glass over a burner and then topped with hot coffee and thick liquid cream. It takes some experience to get this heating step right. (Youtube video here) Baileys coffee is simply coffee with added Baileys liquour (cream optional), ...


10

Place the sugar (or salt) in a bowl or plate large enough to hold the glass (upside down) Rub the rim of the glass with lemon (or lime, or use simple syrup) the rim should be wet and sticky. Roll/Dip the rim of the glass in the bowl full of sugar. In my experience, you need to leave the glass to dry for a few minutes to let the sugar or salt settle and ...


10

Olives (and onions) are a very traditional garnish used by bartenders to add a slightly savory flavor to a drink. As with many things behind the bar, they're used nowadays largely because they're iconic, but they do have a subtle effect on flavor. It's not really known where traditional garnishes such as citrus peels, cherries, olives/onions, and mint ...


8

I actually dealt with a very similar problem when I decided it would be nice to have coffee with a cinnamon taste - and of course it is! But I didn't want to buy a flavor syrup, and I had a ton of ground cinnamon available. I eventually settled on adding even just a little bit (less than a teaspoon) of ground cinnamon to the bottom of a coffee filter before ...


8

Most of the cooling from ice comes from the melting anyway. That's why ice makers, which don't freeze as cold as freezers, are still useful. It takes 334J/g to turn ice at 0C into water at 0C, but only 2.03J/g to warm ice by 1C. So to halve the amount of ice you use to get the same cooling you'd need to freeze it to around -150C. If you're going to do that ...


8

Coconut cream is a more concentrated version of coconut milk, with more fat but also more coconut solids. Coconut milk won't mix well with additional coconut oil, because without the additional solids the emulsion will be unstable. If you'd like to make your own coconut cream from scratch, you'll need a coconut. Alternatively, buy it directly, or skim it ...


8

The alcohol is not enough to kill germs in your beverage. Typically alcohol content necessary for killing germs is between 60% and 95%. Straight bourbon will not approach that. You're "not dead yet" because the food supply is generally very safe, though consuming truly raw eggs is counter to FDA and USDA recommendations. A recommendation compliant ...


7

Cocktail historian David Wondrich discusses this very topic in his book "Imbibe!", pages 74-75. (It's structured around Jerry Thomas' first cocktail books—perhaps it's in one of those you're seeing the spirit referenced?) The references are indeed to places of origin, but there are qualitative differences as well. Modern designations like "...


7

This is one of those things that everybody has an answer for, but nobody has any evidence. Almost nobody. The website Proof66 decided they were uniquely qualified to provide some actual... evidence. They did a controlled, blind-tasted experiment with 4 different ways of beating up the Gin. Check it out. The bottom line on the question "Can you bruise a ...


7

There can easily be some confusion regarding the terms cream of coconut, coconut milk, coconut cream, coconut water etc. It is normal and even often desirable for coconut milk to separate, and for the fattier part (the cream) to clump. Since that is generally not a great quality for mixed drinks, read on. For Pina Coladas, the most commonly used product is ...


7

I am not sure if "glass" in your recipe is the same as this, but in David Wondrich's book, "IMBIBE!" (about vintage cocktail recipes), he indicates that a "wineglass" measurement in vintage recipes was equal to 2 ounces.


6

"Don"t bruise the Gin" is a very old request. It is NOT caused by shaking but by stirring the Gin. Prior to stainless steel, bar spoons were made from iron, steel or silver. Both iron and steel spoons will rust if not cleaned and dried properly. If the bartender stirred your Gin with a spoon that had rust on it it would change the color and taste of the Gin ...


6

It is a myth that premium vodkas are somehow purer than cheap vodkas. In fact, quite the opposite is true. Pure grain alcohol, or ethanol, is neither odorless nor flavorless. It actually tastes and smells just like medicinal rubbing alcohol, and it burns like hell going down. Now that is exactly what you get when you buy bargain supermarket vodka. Just ...


6

There is nothing wrong with your coconut milk. I've found that coconut milks and creams vary from brand to brand. Your milk has a good portion of coconut oil in it. Coconut oil is solid at room temperature. You have a few options: Remove the fat This would solve your texture issues but would be a shame. The fat is delicious. Emulsify the fat Like making ...


6

A syrup can be made shelf stable by reaching the appropriate water activity. Generally, using 2:1 sugar to water is considered sufficient to give you a safe level of water activity of around 0.86, with the only risk being molds, which are luckily visible. So you could start with 200 g of sugar and 100 g of juice and boil that until sufficiently dissolved, ...


5

This is just my experience, but sometimes you can't get a decent pour through the built-in strainer in the top of a Cobbler Shaker, so taking off the top two parts (the little lid and the piece that has the strainer) and using the Hawthorne strainer is just easier. This is especially the case when you have things inside along with your ice and booze like ...


5

According to wikipedia, the original Hugo Ensslin's recipe calls for 2 dashes of crème de violette. In the same article there can be some variation on the theme, with or without crème de violette. The Gin foundry website offers 2 recipes, with or without it; the version without the crème de violette dates from the 1930s and they say it might be because the ...


5

People's understanding of what "one" cocktail is have varied over the years. See for example this article, which, fittingly enough, discusses nick and nora glasses. glasses were a lot smaller back then (2 ounces or thereabouts) The trend towards larger drink sizes has been consistent over the 20th century for both alcoholic and nonalcoholic drinks. I ...


5

As mentioned in a couple of comments, this almost certainly means egg white, which is used in some shaken drinks to create a stable foam on top of the finished cocktail. It can also "round out" the flavor of a drink and prevent them from seeming overly sweet or tart. Neither of these is explicitly identified as a shaken cocktail, but that's the usual ...


5

If you're comfortable with a modernist answer, you could use 210S, a 50/50 blend of modified (for cold solubility) Gum Arabic and Xanthan gum, popularized in part by Dave Arnold's book, Liquid Intelligence. Sweeten your favorite milk substitute (eg. almond milk) and then add 0.5%-1.0% by weight to thicken it. This will require a blender, and I suggest ...


4

Don't pay too attention to the previous answers.... I've got this one! I've had a severe crushed ice addiction for about 5 years and I've figured out a few ways to help keep crushed ice fluffy and dry. And believe me when i say I've tried damn near everything. First and foremost, you MUST blend/crush the ice in a FROZEN BLENDER! (keep in freezer for at ...


Only top voted, non community-wiki answers of a minimum length are eligible