47 votes
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Will Cinnamon ever dissolve in a cocktail?

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 ...
  • 55k
20 votes
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Dissolving sugar in a beverage

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. ...
  • 55k
20 votes
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What can I substitute for Cointreau

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 ...
  • 57.6k
15 votes
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How to get rid of foam on shaken cocktails

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 ...
  • 14.8k
15 votes

Official cocktail recipes vs typical glass sizes

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 ...
  • 18.1k
14 votes

Dissolving sugar in a beverage

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 ...
  • 76.1k
14 votes

Will Cinnamon ever dissolve in a cocktail?

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. ...
  • 4,293
13 votes

Vietnamese Coffee (cocktail) - what to sub for condensed milk?

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 ...
  • 68.8k
12 votes
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Why was my Last Word cocktail red?

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 ...
  • 14.8k
11 votes
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Irish Coffee harder to get right than Baileys Coffee?

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. ...
  • 55k
10 votes
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Sugar/salt frosted around the top of a cup/mug

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/...
  • 19.6k
10 votes
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Why does a (vodka) martini often come with an olive on a stick?

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 ...
  • 14.8k
8 votes

Will Cinnamon ever dissolve in a cocktail?

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 ...
  • 266
8 votes
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What's the difference between Santa Cruz Rum and Jamaican Rum?

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 ...
8 votes
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Freeze ice to far below 0 Celsius?

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 ...
  • 39.1k
8 votes

Coconut cream from coconut butter

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 ...
  • 21.3k
8 votes

Whiskey sour: should the bourbon kill any germs in the egg whites?

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 ...
  • 1,210
7 votes

Does gin "bruise"?

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. ...
  • 179
7 votes
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Coconut milk looks like water with butter chunks

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 ...
  • 58.2k
7 votes

How much is a “glass,” in an old English cocktail recipe (1930)?

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 ...
  • 5,956
6 votes

Does gin "bruise"?

"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 ...
6 votes

Can durian be used as a cocktail ingredient?

There are even a couple results talking about whether it's even safe to mix with alcohol. I think this is the interesting part of this question: you obviously can use durian in a cocktail, but should ...
  • 4,644
6 votes

Coconut milk looks like water with butter chunks

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 ...
  • 46.9k
6 votes

How to make syrups shelf stable?

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, ...
  • 128k
5 votes
Accepted

3 piece Cocktail Shaker Question

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 ...
  • 5,956
5 votes

Should an Aviation include Crème de Violette?

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. ...
  • 19.6k
5 votes

Official cocktail recipes vs typical glass sizes

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 ...
  • 128k
5 votes
Accepted

What does 'white' alone mean in cocktail recipes?

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 ...
  • 14.8k
5 votes
Accepted

Vietnamese Coffee (cocktail) - what to sub for condensed milk?

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 ...
4 votes

Keeping crushed ice from melting, without it joining back together

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 ...

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