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Proof Bar: Savor Your Drinks at Proof

Proof Bar: Savor Your Drinks at Proof


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Savor Your Drinks at Proof

“Upscale,” and “modern,” and “sleek” are all words that have been used to describe King Street’s newest addition, Proof. It has attracted large crowds each weekend, and rightly so — the small space only seats 42.

"Sophisticated cocktails, good beer and a great wine list. I felt like those were things you could get in a restaurant but not on a bar, so we wanted to fill that niche,” co-owner Craig Nelson told ABC News. The concept of Proof, Craig explained, is a place to savor and appreciate the art of inspired and well-crafted cocktails, not a place to “throw back a few.” There is something for everyone at Proof—from $1.75 PBR’s to a selection of “real good beers” like the award-winning Grand Teton Bitch Creek and Avery Out of Bounds. Two noteworthy cocktails include Le Gin et Le Juice, made with Tanqueray, Ricard, Peychaud's Bitters, and grapefruit juice, and le Club Fez Aperitif, which is a blend of Lillet Blanc with blood orange bitters.

With a creative selection of small plates that rotate daily, you can sample from this upscale bar food menu with marinara meatballs, Nelson’s wife’s pimiento cheese recipe, or a pickled egg from the jar they keep on the bar — if you dare.


Five Low-Proof Tiki Cocktails

U.S.S. Wondrich: Beachbum Berry’s “intermission drink.” [Recipe] Photo: Lizzie Munro

Mai Tai Spritz: A Champagne-topped take on the classic. [Recipe] Photo: Dylan + jeni

Tiki Tak: Dry vermouth gets a tropical updo. [Recipe] Photo: Lizzie Munro

The Mauser: The Zombie goes to Jerez. [Recipe] Photo: Daniel Krieger

Artichoke Hold: A bitter, floral riff on the Mai Tai. [Recipe] Photo: Lizzie Munro

If there is one defining characteristic of tiki, surely it’s excess in both construction and presentation, these baroque drinks tend to take a “more is more” approach. Typically garnished like an avant-garde fruit stand, a tiki drink can be built on upwards of ten ingredients. Amid a growing interest in low-proof drinks, however, a number of bartenders have sought to capture the essence of tiki and all its trappings at a lower octane.

A particularly adaptable template has proven to be the Mai Tai—traditionally composed of lime juice, orgeat, Curaçao and two types of rum— which is already a relatively reserved drink, by tiki standards. Unsurprisingly, Martin Cate, of tiki-havens Smuggler’s Cove and False Idol, is among those to turn the formula on its head. In his Mai Tai Spritz, he looks to the spritz for inspiration, swapping out one of the two rums for a brut Champagne topper. Jeremy Oertel, on the other hand, takes a bitter approach: While his Bitter Mai Tai, made with Campari, plays off an Angostura-driven riff on the Trader Vic original, his Artichoke Hold adds flavor by way of Cynar and St-Germain to a three-quarter ounce base of Jamaican rum.

In an especially low-proof rendition, bartender Will Peet omits strong spirit altogether. His drink, The Mauser, is based on another tiki icon, the Zombie , and offers a split-sherry base. Complementing the Zombie’s traditional flavors of grapefruit, lime, grenadine and Angostura, the result is a lighter, intensely savory cocktail that maintains the essence of tiki.


How to Stock a Non-Alcoholic Home Bar for Zero-Proof Entertaining

There are plenty of reasons to not drink at a party. Maybe GOOP passive-aggressively commanded it. Maybe you don’t drink, never drank, or just quit. Maybe Kyle is at the party, and last time you saw Kyle you drunkenly tried to braid his beard (and you know Kyle would just love Sober You).

Whatever your reasons for abstaining, chances are your dry options are paltry, especially at a party, where focus and finances tend to go to booze and prosciutto-wrapped foodstuffs. Soft drinks are a socializing afterthought, typically carb-dense and dull.

That’s changing. Or, rather, evolving — you might remember the rise of the sugar-monster “Mocktail.” Now, instead of super-sweet concoctions rivaling a TGI Friday’s indulgence, what we have is a consumer-driven renaissance of thoughtfully made, 0 percent ABV drinks.

36 Gifts and Gadgets For Anyone Who Loves Drinks

Bartenders across the country are justifying higher price tags as they dole out alcohol-free drinks with names like Get Smashed, a feature on the Temperance menu at River Roast in Chicago. Reception, a new Korean-American cocktail and “elixir” bar in NYC, has as many non-alcoholic drinks as traditional cocktails on its list. The former are presented as riffs on Korean home remedies and include the likes of Buckwheat Bubbly, a buckwheat-chrysanthemum sparkler with goji berries.

More exciting still is the roster of products now available to non-drinkers. These sodas, syrups, and even non-alcoholic “spirits” are perfect for those who are tired of toasting sobriety with Pepsi while their friends get sloppy.

On behalf of karaoke-enduring, white-knuckle-sober people everywhere, a primer on how to master the non-alcoholic options for your next party.

Water (No, Seriously)

No one is telling you to get a $344 water decanter. Sure, its semi-precious gemstones vibrate at just the right frequency to alkalinize your water to 8.02, but, let’s be honest, exactly four people in the world know or care what that means. Unless one of them is a friend of yours, save your Benjamins for other pursuits.

Instead, invest (modestly) in a sparkler like San Pellegrino, and/or trick out your SodaStream with DIY garnishes and infusions. Swap lime wedges for seasonal fruits, or sprigs of savory herbs like rosemary for sparkling. Or go for an eco-friendly BPA-free boxed water and enjoy the natural buzz of ethical living.

Sparklers

Somebody shoot confetti out of a canon — we’re living in the golden age of artisan soda. Craft soda sales have been rising since 2011.

According to USA Today, in a perpetual quest to self-differentiate, “affluent Millenials” seek out individuality via soda (i.e., all the money we don’t spend on crippling debt or rent hikes goes directly to sodas with names like Juniper Valley Artisan Root Beer, “now with hand-crumbled Fair Trade Sarsparilla”). Whatever the cause, your soda aisle is busting with names like Belvoir, Q, Flying Cauldron, Dry Sparkling, Fever Tree, Izze, Blue Sky, etc. The trick is looking for sugar content — lurking under label quaintness could basically be Mountain Dew with a folksy name.

“There’s so much one-note sweetness out there,” Mary Pellettieri, co-founder of Top Note Tonic in Milwaukee, says. “People want sweet, sour, salty, and bitter — a balance. That sophistication is missing in beverage.”

Top Note’s growing roster of products, which Pellettieri and partner Noah Swanson introduced in 2014, fills the void with options like Bitter Lemon soda, Ginger Beer with date sugar, and Indian Tonic Water with bright sparks of citrus peel over woodsy gentian root and quinine.

Complexity is ideal for non-alcoholic drinking options because it’s mentally engaging (which is good, because you’re not as funny as you think you are, Drunk Steve).

“Science seems to show that our brain actually likes to think about flavor, whether or not we’re conscious of it,” Pellettieri says. (She’s right.) Bonus points: Tonics like Pellettieri’s do double duty as standalone ABV-free drinks and cocktail mixers. “We designed them all to be consumed without alcohol,” she says, but you can add it if you like.

Curious Elixirs offers bottled non-alcoholic cocktails made with organic ingredients.

(Faux) Spirits

“Everybody should be able to get a great drink regardless of the alcohol content. Full stop.” So says Ben Branson, creator of Seedlip Drinks, the self-proclaimed “world’s first distilled non-alcoholic spirit.”

Branson, who just so happens to come from an 18th-century British agricultural legacy, didn’t start Seedlip in 2015 to make an excuse for gentlemanly vest-wearing (though it helps). He believes in the canon of creative non-alcoholic drinks, and is genuinely surprised it’s taken us so long to get here.

“It’s incredible no one’s done anything about it,” Branson says. “But now there’s this paradigm shift in terms of how we live our lives, what’s important to us, and some of that’s obviously from the wellness boom, the internet and how hyper-connected the world is now. It is definitely forcing a recalibration of how much people drink.”

In Branson’s case, a green thumb and a 1651 copy of “The Art of Distillation” yielded a mini U.K.-based revolution in non-alcoholic drinking. Proximate to — but never chasing — options like gin and whiskey, Seedlip’s Garden 108, Spice 94, and just-launched Grove 42 begin with spices, produce and botanicals, water, and alcohol (it’s better at extracting flavor), but the final product is distilled to be entirely non-alcoholic.

“I’m never thinking about ABV,” Branson says. “It’s kind of that complete freedom — to be able to really concentrate on flavor.” At the moment Seedlip is arguably the most visible — and available — spirit-similar option out there. It’s available online or, if you happen to be living large in Napa, it’s on the menu at The French Laundry.

Bottle Service

As thirst for “non-alc” intensifies, more and more products are catering to it. There’s even a company that just funds non-alcoholic start-ups!

This means there are now bottled non-alcoholic cocktails, like Curious Elixirs, a Beacon, N.Y., company that launched in 2016. Its drinks are all 100 percent organic. Curious No.2, which is made with orange, pineapple, and lime juice concentrates, plus chili extract, is a distant cousin of a spicy Margarita.

There are also plenty of sideline products and ingredients created for cocktails but just as useful in dry drinking, like Grapefruit Basil and Cucumber Habanero simple syrups from Ohio-based Not So Simple Syrups, or vinegar-like Blueberry Lemon and Apple Ginger shrubs from Twisted Shrub in Minneapolis.

Just because you’re not drinking alcohol doesn’t mean you can’t raid the cocktail cabinet. Berkeley-based Shrub & Co.’s products were “crafted for cocktails” by bartenders, fine, but those bartenders aren’t in your apartment, and they can’t stop you from using their Organic Yucatan Honey and Douglas Fir-Infused Cranberry shrubs to blow sober minds at your next Yahtzee night.

Hit up your local Whole Foods or similarly virtue-signaling grocery store, and you’ll find rows and rows of stuff like kombucha (which, FYI, can contain trace alcohol) and cold brew (which Pellettieri notes goes nicely with her Indian Tonic with a bit of lemon rind). Even cranberry juice works — but the good stuff, the high-test concentrate with a puckery slap in the face of acidity wrapped up in tight, ruby-red tannins.

Pantry Items

The 0 percent ABV menu at San Francisco’s aptly named ABV Bar offers a great template for how to raid your kitchen cabinets for non-alcoholic ingredients. Infuse jarred (or fresh!) tarragon into simple syrup to spike boozy and non-proof drinks alike, and squeeze fresh citrus to spike your sodas.

Branson also suggests things like chutneys or jams. “You can just throw it in and bring some good viscosity,” he says. This is an especially beneficial addition since typically the only body you’ll get in dry drinks is carbonation (and bubbles, God bless them, can only do so much). But add jam or honey to your drink, shake it to emulsify, and you’ll get fleshiness and substantive weight.

Stocking your non-alcoholic bar is also a great way to flaunt (er, share) seasonal bounty, or salvage the contents of your crisper drawer.

“I typically use my garden,” says Branson. Fresh herbs and produce are economical, as are forgotten spices and baking extracts, all of which are easy enough to stir into simple syrup while you do Keto meal prep for the week. There are even non-alcoholic cocktail recipe books like “Dry” from Clare Liardet to guide you.

“I don’t think it’s a passing phase, from everything I see globally,” says Branson. “We’re working on the ratios for the non-alcoholic world at the moment. Lots of people keep telling me, ‘Sober is the new black.’”

The Buckwheat Bubbly is a non-alcoholic cocktail at NYC’s new Reception Bar. Credit: Minu Han

Non-Alcoholic Cocktail Recipe

Want to mix up something special without the buzz? Katie Rue, of NYC cocktail and elixir bar Reception, adapted the recipe for this non-alcoholic cocktail, the Buckwheat Bubbly, for home bartenders.


Estimating the Alcohol Content of Mixed Drinks

Why did you get drunk off just two vodka martinis last night when the other day you felt fine after three whiskey highballs? The more you look at the alcohol content of cocktails, the more you'll realize that some may be all short and fancy, but they're surprisingly potent!

More drinkers are becoming concerned about how strong their mixed drinks and some bars are even adding ABV to their cocktail menus. The reputation of certain styles of drinks or the liquor that goes into them can also cause you to perceive that a cocktail is stronger or lighter. When you learn how to estimate a drink's true alcohol content, you can have greater control when making decisions about what to drink when.

These calculations can only be an estimate of a drink's strength because of a few factors. One of the biggest unknowns is how the drink is mixed. Every professional and home bartender mixes drinks a little differently:

  • Some shake harder, causing more ice to dilute the drink.
  • Some will pour a 2-ounce shot of liquor while others prefer 1 1/2 ounces.
  • Some fill a highball drink with 6 ounces of ginger ale while others only use 4 ounces.

The size of the glass, particularly when building drinks, is also going to play a role. If you are using a 7-ounce collins glass, for instance, you will have a stronger drink than if you make the same drink in a 10-ounce highball glass and fill it with soda.


Contents

  • What is Everclear
  • Recipes for Cocktail Drinks Made with Everclear
    • 1. Authentic Jungle Juice (Hunch Punch) with Everclear
    • 2. Quick Hot-Sweet Everclear Party Shots
    • 3. Standard Sweet-n-Sour Everclear Mixed Drink
    • 4. Everclear-based Tasty Mixed-Fruit Punch
    • 5. Easy and Delicious Detox Drink Using Everclear
    • 6. Cold Everclear SweetShots
    • 7. Everclear-infused Flaming-Holiday Hot Shots
    • 8. Fruity Moonshine Everclear Cocktail
    • 9. Spicy Marijuana Weed-Shots with Everclear
    • 10. Everclear Apple Pie Party Shot Drink

    Despite everything, its level of popularity speaks it all. Any drink made with Everclear tastes amazing, provided you understand how to mix the right ingredients, and what their proportions should be. Now you can make your own drinks with these exclusive recipes. Here you go:


    Our Menus

    This cocktail bar was founded on the belief that sharing food and drink is a fundamental human experience and instrumental to the well-being of a community. With this in mind, we have created a cocktail list in the spirit of community and collaboration.

    Our inspiration for these cocktails is drawn from the literature we love. We have created an homage to the characters, themes and prose within these masterworks. We desire to capture, through our craft, the manner in which these works have affected our lives. Like in all art, we have borrowed from others and included our interpretation, to create an original piece through the art of the cocktail.


    Our Story

    PROOF Whiskey Bar & Craft Cocktails is a fine whiskey bar with two locations in Nebraska. We pride ourselves on fresh ingredients, superb service & ‘dram’ good drinks. We will offer hundreds of whiskies from around the world, a bountiful spirits list, local craft beers, decadent wines along with hand crafted classic and original cocktails.

    Proof is an experience for the senses. We’ve created an atmosphere in which you can almost hear the whispered password of a speakeasy. This is a first-of-its-kind, and best in breed, all in one. We’ve combined the atmosphere and craftsmanship of centuries past, and modern technology to provide our patrons a broader understanding and appreciation of two of the fastest growing markets in the spirits industry – whiskey and craft cocktails.


    Six Non-Alcoholic Cocktail Recipes From Top Bartenders

    With the number of health-conscious consumers on the rise, soaring popularity of low-proof beverages like the Spritz, and millennials imbibing less than previous generations, bars and bartenders are upping their zero-proof cocktail game.

    Called no-proof, spirit-free, or NA (for non-alcoholic), these balanced drinks are a far cry from previous eras’ hastily concocted “mocktails.” Loaded with cheap soda, cloying fruit juice, and even more cloying names, “mocktails” had a hard time finding their footing in cocktail bars. After all, how many adults want to pull up a stool and order a “Shirley Ginger”?

    The new zero-proof cocktails are as thoughtfully made as their boozy brethren. According to Kristine Sorrano, head bartender at Añejo in New York City, the non-alcoholic drink trend forces bartenders to think creatively. It’s all about making “a memorable and inclusive drinking experience for guests, even for those who choose to abstain from alcohol,” she says.

    “Spirit-free is empowering,” Julia Momose, partner at the newly opened Kumiko in Chicago, says. “It denotes a choice, not a compromise.”

    Kumiko is one of many cutting-edge bars and restaurants embracing the trend, including Añejo and Existing Conditions in NYC and Polite Provisions in San Diego.

    “I believe that as a whole both industry professionals and our guests are coming to a point where balance and healthy lifestyle choices are at the front of the mind,” Momose says. She believes it is important for bars and restaurants to embrace non-alcoholic and spirit-free options in order to create “an inclusive environment for our guests.”

    We asked some of the top bartenders in the country to share their no-proof recipes. Their favorites include an easy, NA Margarita, plus a cold-brew coffee cocktail spiked with CBD-infused lavender bitters, and a non-alcoholic (and vegan!) spin on a White Russian.

    Whether you are abstaining permanently or temporarily, these thoughtful, sophisticated sippers are so complex and tasty you won’t miss the booze — or the nasty hangover.

    Recipes

    It’s About Thyme

    In Kristine Sorrano’s riff on a Margarita, the natural sweetness of agave tempers the tart juices, and thyme adds depth.

    Ingredients

    • 3 grapefruits, juiced
    • ¾ ounce fresh lime juice
    • ¾ ounce agave syrup
    • 1 sprig thyme, for garnish

    Directions

    1. Light thyme on fire and catch smoke in a snifter and cover with a coaster.
    2. Shake grapefruit juice, lime juice, and agave, and then strain into smoked glass.
    3. Garnish with thyme.

    Cloudy Tokyo

    Christopher Harris, the beverage director at Entente, Chicago, created this herbal, frothy take on the White Russian — sans vodka.

    Ingredients

    • 5 ounces green tea, chilled
    • ½ ounce coconut milk
    • 5 ounces coconut soda, chilled

    Directions

    Distinguished Guest

    The crispness of the cucumber balances out the tartness of the cranberry and lime in this twist on the classic Cape Codder created by Alex Howell, bar manager, Easy Bistro, Chattanooga, Tenn.

    Ingredients

    • 2 ounces cranberry juice
    • ¾ ounce fresh lime
    • ¾ ounce simple syrup
    • 2 slices cucumber
    • 5 drops 10% saline solution

    Directions

    1. Shake juices and simple syrup, and double strain into coupe glass.
    2. Garnish with cucumber wheel.

    Cold Brew Julep

    No bourbon? No problem. Cold-brew coffee and CBD bitters give this drink a booze-free buzz. It comes to us courtesy of Hayley Charles, assistant general manager, Carbon, Denver.

    Ingredients

    • 10 mint leaves
    • ½ ounce simple syrup
    • 3 ounces cold brew coffee
    • 10 mg CBD lavender bitters (optional)

    Directions

    1. Muddle half the mint leaves in the bottom of a rocks glass.
    2. Stir simple syrup and cold brew over crushed ice.
    3. Add CBD lavender bitters.
    4. Garnish with remaining mint sprigs.

    Something to Put These Flames Out

    The Spritz gets a cold-weather makeover with layers of warm baking spices like cardamom, cinnamon, ginger, and nutmeg in this drink by Harry Jamison, bar manager, Townsend, Philadelphia.

    Ingredients

    • ½ ounce Fee Bros. non-alcoholic cardamom bitters
    • ¾ ounce lime juice
    • ¾ ounce cinnamon syrup (recipe follows)
    • ¼ ounce ginger syrup (recipe follows)
    • 1 ½ ounces club soda
    • mint leaf and grated nutmeg for garnish

    Directions

    • Shake all ingredients except club soda.
    • Strain over one large ice cube in rocks glass.
    • Top with club soda.
    • Garnish with mint leaf and grated nutmeg.

    Cinnamon Syrup Ingredients

    Cinnamon Syrup Directions

    • Combine sugar and water in a pot and simmer until sugar is completely dissolved.
    • Add 6 to 8 cinnamon sticks and simmer for approximately 10 more minutes.
    • Remove from heat and let cool to room temperature. Once cool, strain out the cinnamon sticks.

    Ginger Syrup Ingredients

    Ginger Syrup Directions

    1. Put sugar and water in a pot and heat until dissolved.
    2. Add ginger and simmer on low heat for approximately 30 minutes.
    3. Let cool to room temperature. Once cool, strain out ginger and refrigerate.

    Sparkling Almond

    Nutty notes from orgeat and a splash of sparkling water elevate this easy-drinking option from Erick Castro, Polite Provisions, San Diego.


    A Mixologist's Guide To 'No-Proof' Cocktails

    "Mocktails," as the boozeless concoctions have been called by some, are getting more popular — not just among millennials, who are drinking less than their parents, but among people seeking healthier lifestyles, pregnant women and people who simply don't feel like having alcohol.

    Derek Brown, a Washington, D.C., bartender and author of the book Spirits, Sugar, Water, Bitters: How the Cocktail Conquered the World. Claire Harbage/NPR hide caption

    Derek Brown, a Washington, D.C., bartender and author of the book Spirits, Sugar, Water, Bitters: How the Cocktail Conquered the World.

    Derek Brown is finding ways to cater to drinkers who don't want to drink. He's a Washington, D.C., bar owner, bartender and author of the book Spirits, Sugar, Water, Bitters: How the Cocktail Conquered the World.

    At his Columbia Room bar in D.C., he says he's moving the "no-proof" cocktails from their own menu section to be alongside the boozy drinks in the main section.

    Just in time for a nonalcoholic Memorial Day, Brown offers a few tasty recipes.

    Brown places a star anise on top of the Spirit-Free Lion's Tail, an alcohol-free cocktail he just made. Claire Harbage/NPR hide caption

    Brown places a star anise on top of the Spirit-Free Lion's Tail, an alcohol-free cocktail he just made.

    An alcohol-free version of a drink usually made with bourbon:

    Spirit-Free Lion's Tail

    5.5-7.5 oz. coupe/ (use a sour glass)

    1 oz allspice-infused maple syrup*

    1/2 oz aquafaba (chickpea water)

    Dry-shake, add ice and shake a second time. Strain into chilled glass. Float star anise on foamy head.

    * Heat 1 cup maple syrup with 4 whole dried allspice berries for 5 minutes. Strain out allspice and allow syrup to chill.

    Brown also recommends a sophisticated variation on lemonade:

    Orgeat Lemonade

    (adapted from Jerry Thomas' The Bar-Tender's Guide or How to Mix Drinks)

    10-12 oz. highball/ (use a large bar glass)

    Shake well and strain into highball. Add ice and top with sparkling water to taste. Garnish with seasonal berries.

    Drink mixers for alcohol-free cocktails. Claire Harbage/NPR hide caption

    Drink mixers for alcohol-free cocktails.

    And for an advanced, "zero-proof" cocktail, Brown shared a recipe with some exotic-sounding ingredients:

    Apollo's Crown

    1 dash Fee Bros. black walnut bitters

    Build in highball. Stir to combine. Add ice. Garnish with torched bay leaf.

    *Bring 10 bay leaves, 8 oz cane sugar, 8 oz water, and 2.25 g citric acid to a boil. Simmer for 10 mins. Strain, seal, and refrigerate.


    How to Use Overproof Rum in Cocktails

    Early on, rum exporters figured out a pretty brilliant way to save cargo space: simply make their bottles more alcoholic, then dilute it down once it got to its destination. Eventually drinkers developed a taste for the “uncut” product, cementing overproof rum’s place in the canon.

    As it applies to cocktails, early tiki pioneers like Donn Beach took to mixing with it, noticing that its strong backbone and aggressive flavor profile could cut through citrus juices and sturdy syrups. With tiki’s recent resurgence, overproof rums are also now in the midst of a renaissance.

    “The intense heat and deep funk of these fiery [overproof] spirits… gives tiki drinks their distinct character,” explains Dan Watson of Cleveland’s Porco Lounge & Tiki Room. He combines Wray & Nephew White Overproof Rum from Jamaica with fino sherry in his Drunk in the August Sun, a drier riff on the Piña Colada. “Even in small doses, Wray delivers a superkick of acetate to the nose, warming up the palate.” (Ethyl acetate—which is often described as smelling “fruity” or “sweet”—is the most prominent ester found in Jamaican rums.)

    At 126 proof (63 percent ABV), “Whites,” as the locals call Wray & Nephew, is a blend of un-aged, pot and column still-produced rums bottled at full-strength. But it’s not the high alcohol level that makes it a local sensation (it’s estimated that it accounts for 90 percent of all rum consumed on the island) it’s the intense flavor profile. Upon opening a bottle, you are immediately hit with an incredibly pungent smell of fruit—overripe banana, most notably, but also pineapple, oranges and even dried coconut. Sipping it unlocks a slight tartness and spicy finish. It’s a rum so expressive that it’s essentially built for mixing.

    “It’s so funky and heavy… it can stand up to basically any other ingredient,” explains Dan Sabo, beverage director for the soon-to-open Hotel Figueroa in Los Angeles. Sabo leans on Wray & Nephew in his Je Suis Le Tigre, a Singapore Sling variant that calls for overproof rum to bolster the savory, burnt sugar notes of Appleton Estate 12-Year.

    It’s not just the uniquely funky flavor profile that makes overproof rum a standout in tiki drinks, though. Since most overproof rums are produced in a pot still, they inherently have a “heaviness” to their mouthfeel. Whereas column stills typically strip down a distillate, the pot still allows for these rums to retain a silky, almost oily texture—one that is perfect for building tropical cocktails that pull no punches.

    “It is a gnarly, full-of-character and attention-demanding orchestra of funk,” says Guillermo Bravo of Brooklyn’s Featherweight. He also calls on Wray & Nephew in his thoroughly modern Dry Tongue Therapy, a mix of gin, PX sherry, overproof rum, cinnamon syrup, lime and grapefruit juices and falernum. Even with so many diverse ingredients, the overproof rum remains the star of the show, he says. “There’s something punk rock about having so much hogo (funk), bruised banana and just outright heartiness in your cocktail.”

    Five Cocktails With Overproof Rum

    Donna’s Mai Tai: The Brooklyn bar’s take on the classic. [Recipe]

    Je Suis Le Tigre: This riff on the Singapore Sling calls for two types of Jamaican rum, plus Bénédictine. [Recipe]

    320 Main’s Planter’s Punch: Swapping out dark rum for white overproof rum gives the staple a punchy backbone and a heavy dose of funk. [Recipe]

    Drunk in the August Sun: Dan Watson’s drier take on the Piña Colada. [Recipe]

    Dry Tongue Therapy: A "police line-up of ingredients," with overproof rum as the main culprit. [Recipe]


    Watch the video: Home Bartender tries Zero Proof Spirits part 2 (May 2022).


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