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| Special Edition Hey Bartender Q&A |
| Sunday, 24 April 2011 14:54 |
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I'VE GOTTEN QUITE a few interesting questions over the last couple of days, so I thought I'd take the time to answer them. Let's see what we have in the inbox this week. What is bitters?
The most common ingredients in bitters are angostura bark, cascarilla, cassia, gentian, orange peel, and quinine. The flavor of both Angostura bitters and Peychaud's bitters is derived from gentian, a bitter herb. Bitters is made by either infusing or distilling aromatic herbs, bark, roots, and fruits known for their flavor and/or their medicinal properties. Several cocktails use bitters as a key ingredient. Among those are the Sazerac Cocktail, the Manhattan, the Old Fashion, and the Pink Gin. Brands of bitters that are most often used these days are Peychaud's, Angostura, and Gammel Dansk. Other beverages that fall under the category of bitters are Campari, Fernet Branca, Ramazzotti, Pimm's No. 1, and Luxardo Amaro. What are the other quality grades for Cognac? As I mentioned recently, the official quality grades for Cognac were set forth by the Bureau National Interprofessionnel du Cognac (BNIC). The grading system helps give you an indication of the age of the liquid in your favorite bottle of Cognac. The following list should help you understand what the letters on the bottle mean. VS (Very Special) - This means that the youngest Cognac or brandy in the bottle has been stored for at least two years in a cask. VSOP (Very Special Old Pale) - This means that the youngest Cognac or brandy in the bottle has been stored for at least four years in a cask. XO (Extra Old) -This means that the youngest Cognac or brandy in the bottle has been stored for at least six years in a cask, but average much closer to twenty years. Napoleon - This grade is equivalent to XO. Extra A - Cognac or Brandy with this grade are aged for a minimum of six years. Vieux - This grade falls between VSOP and XO. Vieille Réserve - This means that the grade for this Cognac or brandy is beyond XO. Hors d'âge (beyond age) - The BNIC states that this grade is equivalent to XO, but in practice this term is used to describe Cognac or brandy of the highest quality and its grade is beyond the official age scale. What is Ouzo? Ouzo is an anise-flavored apéritif that is produced in Greece. It is made by distilling pure ethyl alcohol that is 96% ABV with anise in a copper still. Other ingredients such as cinnamon, clove, and star anise can also be added. Ouzo production does not include multiple distillations or fermentation. The precursor to Ouzo, Tsipouro or Rakia, was consumed during the reign of the Byzantine Empire and continued to be enjoyed throughout the rise and fall of the Ottoman Empire. A group of 14th century monks living in a monastery on Mount Athos are said to have helped develop what we know as Ouzo. One of the many recipes that they used to make Tsipouro was flavored with anise. This particular recipe eventually came to be known as Ouzo. The Greek isle of Lesbos lays claim to producing what is considered modern Ouzo. When the world-wide ban on Absinthe took place during the late 19th century, Ouzo was one of many anise-flavored products that gained in popularity. The best way to enjoy Ouzo is straight up. That's my preferred method of consumption. The traditional way to consume it is by pouring it over ice and mixing in a little water. This causes the Ouzo to become cloudy and white, a process known as the Louching Effect. It is a harmless reaction triggered by adding cold water to a beverage that contains anise. It is a strong visual indicator that the beverage has been sufficiently diluted, making it less potent. In the case of Ouzo, dilution isn't necessary, but for those who enjoy Absinthe, dilution is vital since it is much more potent than Ouzo. For those who don't want to sip Ouzo alone, it pairs very well with appetizers such as calamari, clams, fried zucchini, salads, and sardines. One word of caution when consuming Ouzo. It is quite often referred to as a rather strong drink despite the fact that its ABV isn't very high when compared to other liquors. What makes it appear to be strong is its sugar content. Sugar delays the absorption of ethanol in the stomach, giving the unsuspecting drinker the idea that he/she can drink more because they don't feel drunk immediately. Eventually, the cumulative effect will hit, thus the onset of sudden inebriation. It is best to consume Ouzo with foods, especially those foods that contain fats or oils. The presence of these foods in the upper digestive system prolongs the absorption of ethanol, which should ameliorate intoxication. So, there you have it -- secrets revealed. I hope that the answers to this round of questions will help you understand some of the many riddles of the bartending world. I really enjoy answering your questions. It keeps me on my toes, so please keep them coming. As always, whether enjoying a cocktail with bitters, a Cognac with a grade of Hors d'âge, or a shot of Ouzo, please do so responsibly. Until next time...prosit!!! Quote this article on your siteTo create link towards this article on your website, copy and paste the text below in your page. Preview :  Powered by QuoteThis © 2008 |
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