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Science brings us some amazing sugar alternatives, but how do they work in cocktails? We tried a lot of options this month and found a couple issues to consider when working with no-calorie and other “no sugar” sweeteners.
There are two main categories of low calorie alternative sugars: Sugar alcohols and High Intensity sweeteners. A third category, called “Novel Sweeteners“, is a bit of a red-headed stepchild of the other two. They aren’t sugar alcohols but they are naturally derived.
Sugar alcohols are found naturally in some fruits and vegetables and are not alcoholic – despite their names. The body can’t digest them well, so they are functionally very low in calories – the body treats them a little bit like fiber. Common sugar alcohols include Xylitol, Erythritol, Maltitol, and Sorbitol. (Sensing a theme here?)
High intensity sweeteners may be natural or artifically created, but what they share is that they are very, very sweet. As a result, you use an extremely small amount to achieve the same sweetness as sugar. That’s why they are called “High Intensity”. (For example, aspartame is around 200 times as sweet as sucrose!)
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Last week we made what is possibly the most famous hot drink, the Hot Toddy. So this week we thought we’d mix it up and try one that’s perhaps the most controversial… Hot Buttered Rum.
Trust me on this one? OK, skip straight to the recipe!
After some research, I could not find a concrete answer as to when the hot buttered rum was created, and who originally came up with the recipe. This is particularly odd, because with most cocktail recipes there are several stories with several “inventors” of drinks… but not this time. In fact, David Wondrich says, (in his book, “Imbibe!”)
“History is silent as to where and when the spirits came into the picture, but eighteenth-century New England would have to rank high on any list of suspects.”
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Often when we talk about “Old” cocktail recipes we’re talking about recipes that pre-date prohibition, or maaaaybe even go back to the 1700’s. This week’s recipe takes “old” to a whole new level. This punch was already well known when it was first documented in 1694 by Sir John Gayer, the General of the East India Company and governor of Bombay at the time.
We found out about this punch in – you guessed it – David Wondrich’s book, “Punch: The Delights (and Dangers) of the Flowing Bowl”.
Traditionally, this punch was called the Bombay Presidential Punch, but that recipe was made with Batavia Arrack – a type of rum made from a mixture of cane sugar and rice. It’s said to have a vegetal, funky, and “leathery” note, and unfortunately, was nearly impossible for us to find. Taking Wondrich’s advice in the book, we’ve substituted a combination of Jamaican rum and Cognac (2:1 ratio) and called the punch “Bombay Government Punch” to avoid confusion (I hope).
Similarly, the old recipe called for “Jaggery”. My research indicates Jaggery is a sugar cane that’s been boiled down until it’s nearly solid, then had palm or date sugar added. Again, I didn’t have any sugar cane lying around, so we’ve instead made a Demerara Syrup. My hope is that using a less refined sugar will keep some of those funky molasses notes, somewhat replicating the “unrefined” nature of the original Jaggery.
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There are many beverages that have a strong reputation in the minds of consumers. However, one such herb which is very controversial yet remains a top priority of the audience even when it comes to drinks is kratom. In simple words, kratom is a tropical plant that is grown in Southeast Asia. People have been using this herb for the last thousands of years. Though medical science doesn’t facilitate it as a medicine, yet a lot of people who are stuck with depression, anxiety, insomnia, depression, use it.
Kratom is consumed in many forms such as powder, capsules, in food, in making desserts. In this article, we will guide you through recipes of two important kratom induced beverages.
Kratom kava gained much popularity when it was first introduced by several bars in Florida. People are living in that state regard kratom as a lifestyle. People who drink kratom kava claim it relaxes the mind for an odd number of hours and causes a soothing effect in the body. To make kratom kava, you need the following ingredients:
Mix kratom powder in the suggested amount of water and heat it for 3 to 5 minutes. Secondly, if you are using raw kratom in boiled water you must stain them after the solution is ready. Lastly, enjoy it during the day time or in the evening. If you want to improve the taste you can also add 1 tablespoon of honey or 2 to 4 drops of lemon to have a great experience.
Kratom drinks are very popular these days. If you visit any country where kratom is legal, instead of alcohol, most restaurants will offer you kratom infused drinks. Following is a list of ingredients you need to make kratom peanut butter smoothie:
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I’m not the biggest fan of Cinnamon. I mean, it has its place… In Cinnamon rolls. On snickerdoodles. In most things baked between November and December. But in general, it’s not one of my top 10 flavors. So when we decided to make a cinnamon infused bourbon for Infusion Month, I was feeling, well, kind of “meh” about this one.
But holy COW, when we put the infused bourbon into this cocktail, did it sing! A simple whiskey sour with the infused bourbon and a bit of ginger liqueur turned into an absolute winner of a cocktail – especially with a bit of fresh cinnamon grated on the top.
This was our third infusion of “Infusion Month”, and was the perfect example of a hard spice infusion.
These videos are definitely worth watching, especially that second one. In the end we show you how to turn your infused bourbon into a delicious homemade “fireball”! (Don’t worry if you’re not a member yet – just request access and I’ll approve you right away!
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Alcohol is a special theme. Some people like to drink a glass of champagne; others prefer strong drinks more often. Writers can’t be excluded from this list as they are just humans. It’s not clear why writers drink, but we will try to clear this issue up. As a rule, people drink alcohol to relax or find inspiration for future achievements. Even the most famous writers like to take a drink or two in the evening. Let’s dig deeper into this issue to understand that all people aren’t saints.
Oscar Wilde
Wilde was a great fan of absinthe. Absinthe is too strong to offer some delight for social drinkers. Wilde even wrote a couple of sentences about his favorite drink saying that he imagines wonderful things when he was drinking it. He even divided the process of drinking into several stages and described his feelings during each stage. It may sound strange, but he was the writer. What else did you expect from him? However, he didn’t belong to a cohort of alcoholic poets. People worldwide recognize his talent and enjoy his creativity. Therefore, we will not judge him harshly and continue reading his books.
William Faulkner
On the contrary to Poe and Wilde, Faulkner was a more responsible drinker. As well as the previous two, he preferred strong drinks. Whiskey was his idol, but he put mint julep to his favorite drink and went out to socialize with neighbors while sitting on his porch. He stayed away from political writing and cooperated with Hollywood for more than fifteen years to earn his living. Faulkner never applied for freelance political writing jobs as his vocation was to be a great novelist whose books pleased thousands of readers. Writing original scenarios for Hollywood was the analog to modern freelance writing jobs that bring good money. However, he is known for his literary works rather than his cooperation with Hollywood.
America is considered to be the birthplace of the cocktail. And so far, the USA is still the most “cocktail” country. Every party that students like to organize can’t be cool without different variants of cocktails. Traditional and modest variations are interesting. They are all fairly uncomplicated, but may well find their connoisseurs.
Now you can read 5 most popular recipes of these popular American cocktails for students.
This is, in fact, the American analog of “Mojito,” but instead of rum, it uses whiskey.
Peppermint julep is a traditional American drink based on bourbon, sugar, and mint. Julep is usually served icy, with a huge amount of crushed ice. For the first time, julep began to be prepared in the 18th century in the south of the USA. The drink, with all its appearance, personified wealth: a silver bowl, first-class whiskey, a mountain of ice, which was not a cheap pleasure those days in the south. If you do not have silver julep bowls, do not despair. Having prepared it in a high glass, you can also fully enjoy the tart bourbon with mint and sweet notes.
Ingredients for the recipe:
