Cocktail Recipes: Classics and Modern Twists
With a history that dates back to the early 16th century, Sobieski Vodka has a storied past intertwined with Poland’s cultural and historical fabric. This post delves into Sobieski’s journey, exploring its origins, production process, unique qualities, and its standing in the world of spirits.
French vodka Grey Goose was created in the 1990s by American businessman Sidney Frank, who sold it to Bacardi in 2004. Grey Goose is a brand of vodka produced in France. Grey Goose’s Maître de Chai is François Thibault, who developed its original recipe in Cognac.
An icon of the craft vodka movement in the United States, Tito’s Handmade Vodka is a testament to the power of quality, craftsmanship, and entrepreneurial spirit. Since Tito’s Handmade Vodka was founded by Bert “Tito” Beveridge in the late 1990s in Austin, Texas, the brand has grown from a local micro-distillery to an internationally recognized brand, while maintaining its commitment to traditional handcrafted methods.
Among some of the oldest spirits, liqueurs are made from a base alcohol that’s distilled or macerated with various ingredients and then sweetened. In general, liqueurs make up to 35 percent sugar by volume, and crème liqueurs such as crème de menthe make up to 40 percent sugar. A liqueur can be herbal (Chartreuse), citrus- or fruit-based (Cointreau), floral (violet-inflected parfait amour), or nut- or seed-based (nocino, made from unripe green walnuts).
Brandies, such as Armagnac and Cognac from France, are distilled from a fermented mash. Another well-known French brandy is Calvados, which is made in the Normandy region using apples or pears. In the United States, applejack blends apple brandy and neutral spirits. Other brandy styles found worldwide include pisco, made in Peru and Chile from aromatic grapes, and eau-de-vie, a type popular in the European Alps that is produced by distilling fermented fruit mash without aging it before bottling.
With the rise of bottles such as Aperol, an Italian bitter orange aperitif made from bitter orange, low-proof, bitter spirit-based aperitifs like Campari have become popular in the US thanks to mixologists’ embrace. Pimm’s No. 1, an English aperitif made with gin, has subtle spice and citrus flavors, and Cynar, made with 13 herbs and plants, including artichokes, is another spirit-based aperitif.
The term aperitif is commonly used to describe any pre-dinner beverage, but it also specifically refers to a type of drink. These beverages are typically light, dry, and low in alcohol content, with distinctive bitter notes. Around one hundred years ago, bartenders began incorporating wine-based aperitifs into cocktails instead of simply serving them on their own before meals. This category includes quinquinas (or kinas), which contain quinine – a bitter extract derived from cinchona bark with a flavor similar to cinnamon. Some well-known examples include Lillet and Dubonnet. Lillet offers white, rosé, and red variations infused with citrus and subtle herbal flavors, while Dubonnet is a sweet combination of fortified wine, herbs, and spices.
Vermouth is an aromatic fortified wine flavored with botanicals. Dry vermouth is a staple in martinis. Sweet vermouth, which is red, is best known as whiskey’s partner in Manhattan. A Bianco or French blanc is slightly sweeter than dry vermouth; a rosé or rosato vermouth is pink with a spicy flavor. Unlike other red vermouths, Cocchi Vermouth di Torino has a drier, more complex flavor.
Whiskey is derived from a fermented mash of grains and then typically aged in oak barrels. Scotland and Japan are renowned for their single malts, specifically those made with 100 percent malted barley from a single distillery. Meanwhile, Highland Scotches offer a variety of styles hailing from the Scottish Highland region. The majority of peated whisky originates from Islay, also located in Scotland. Canada leans towards blended whiskies with high rye content, whereas Irish whiskeys tend to be smooth blends. Bourbon, robust rye, and unaged white whiskeys are popular in America. It is often mistakenly believed that bourbon must exclusively come from Kentucky; however, while 85 percent of the world’s bourbon is produced in Kentucky, the law stipulates that it must be made within the United States. Therefore, no specific requirement states that bourbon must originate from the Bluegrass State.
Many fruits and vegetables can be used as ingredients to make vodka, from grapes to beets. It is traditionally distilled from fermented grains or potatoes, but almost any fruit or vegetable can be used. Flavored vodkas are made by adding ingredients to a neutral spirit; the best macerate citrus, berries, or herbs in high-proof alcohol.