Drambuie
Not all liqueurs are created equal!
June 2, 2011 - 2:53pm | by Daniel Priseman
I’ve written before about the fact that I believe that cocktail recipes are just a guideline that helps you create a tasty drink, but that depending on the exact products you are using, they will most likely need to be adjusted to find the right balance. When it comes to this premise, liqueurs stand out as being one of the most variable of all cocktail ingredients. This is partly down to the rules governing how liqueurs are made but is also strongly influenced by the production methods used to make them.
As a cocktail ingredient, liqueurs add three things to a drink: sweetness, alcohol and flavour and as such need to be given special consideration. Getting the balance right is an art form so to simply say that a drink calls for 15ml of crème de peche or poire is sometimes too basic. Some are sweeter than others; one may have a greater intensity of ripe fruit flavour, whereas another may be sharper with an almost citrus edge. To use liqueurs well you have to have tasted them and have an understanding of their unique attributes.
The good, the bad and the ugly bottle!
January 20, 2011 - 6:52pm | by Daniel Priseman
I’m lucky enough to be sent bottles of spirits on a reasonably regular basis, so hearing a knock on the door, and seeing a bottle sized parcel in the delivery guys hand leads to great anticipation. Will it be a new product, or an old favourite? Something to delight my taste buds or make me scratch my head and wonder what the producer was thinking when they made this pineapple infused pisco liqueur? Opening the box to reveal the latest addition to the b&t drinks cabinet there is a moment of examination as I look at yet another gleaming gem of a bottle… or not.Alchemists, Princes and Master Blenders
November 15, 2010 - 11:10pm | by Daniel Priseman
The last few weeks have been pretty full on for b&t and there have been some chances for me to try new products such as the 2010 release of Bushmills 21 year old, as well as to reacquaint myself with some old favourites like Benedictine and Drambuie. So now seems like a good time to talk about what we’ve been drinking!