Monday, March 11, 2013

Jitters and Bitters

Ever shake up pineapple juice? It’s kinda odd. There’s this foam that looks good on the top of the liquid in the tin, yet when you get to the bottom of the drink, the glass is coated with residual crud. Unappetizing. No wonder all those Tiki things come in ceramic idols full of crushed ice.

But I’ve learned that this can be avoided if you shake gently. Shake well, but shake very gently with plenty of ice. Pretend you’re about to begin the beguine with that someone you always wanted in high school. Smile like Burt Reynolds and shake to last you all night. You can double strain through mesh too for an additional step of refinement, though if there’s pulp in the mix, it’s kind of a pain in the behind.



Bourbon Beguine
  • 2 oz bourbon
  • 1/2 oz pineapple juice
  • 1/2 lemon juice
  • 2 dashes Jerry Thomas’ Decanter Bitters
  • 1 dash Angostura Bitters
  • Ginger beer (Fever Tree)
Shake (gently) all but ginger beer with ice and strain into an old fashioned. Add a couple of ice cubes and top with ginger beer. Lemon twist.
ROWEN, FOGGED IN LOUNGE

I sometimes try the bourbon sour special drinks in bars but never care for them. They’re too candy-like and seem to have no complexity. I find that the missing thing that brings it all together is bitters.

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