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Friday Musings: The Egghead

Friday Musings: The Egghead

When I first began creating cocktails on my own, I tended to stick with ingredients that I liked to call perfect dance partners. Cucumber and lime. Pineapple and ginger. Basil and lemon. It’s a fairly long list. As I gained confidence in what I was doing, however, I recognized that if I was ever going to make drinks that pushed limits, I needed to expand my bag of tricks. I bought a book called The Flavor Bible, and I read it from cover to cover like it was a Taylor Jenkins Reid novel that I was devouring under an umbrella on the beach. Although it’s primarily intended to be a guide for coming up with your own dishes while cooking, I found that it was not all that difficult to apply its concepts to the world of cocktails as well. Suddenly I was thinking more along the lines of grapefruit and vanilla, blackberry and chocolate, hibiscus and rose. Trying these combinations helped me to develop my palate, and I subsequently learned to trust my own instincts. Now when it occurs to me in the middle of the night that cherry mushroom syrup and sambuca are going to work in a cocktail called Carrion Dreams, or banana liqueur and yellow chartreuse will pair up nicely in another called Morning Star, I’ve learned to roll with that intuition. Sometimes things that appears wildly disparate on the surface run on a quiet engine of unexpected compatibility.

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