See, the benefit to carbonating a cocktail - or any other liquid - is that you're adding fizz without diluting anything. Normally to make that grape soda, you would either add club soda - watering down the juice - or cook the grape juice into a syrup and reconstitute it in club soda, changing the flavor significantly by cooking it. (Think of the difference between the way a fresh strawberry tastes and the way cooked strawberries taste in jam, sundae topping, pie, etc.)
Unfortunately for you, I did not note proportions while building this cocktail, I eyeballed it.
That may not matter since I used Charbay's Whiskey Release II, which isn't exactly a home bar staple.
But the basic idea is easy - grapefruit juice, maltiness, and bitters.
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In order from most to least, I used:
Fresh-squeezed white grapefruit juice (1 grapefruit);
genever;
Charbay's Whiskey Release II (which is hopped, going well with the grapefruit);
Campari (about 1/4 ounce);
Peychaud's bitters (also about 1/4 ounce - which is a lot, yeah).
It's bitter, hoppy, and malty - sort of like beer, especially once you add those bubbles.
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