A 'Spirited' Journey
I have recently embarked on the voyage that is the exploration of mixology: the study and art of mixing drinks. I have long had a fascination with bartending, even at an early age. As a child I remember peering with unbridled curiosity at the lounge car in The Station Place Restaurant, deigning to go inside for a closer look. Perhaps it was the plethora of intriguingly shaped and coloured bottles of spirits and liqueurs, their sophisticated names, and dizzying variety. This blog chronicles my journeys to uncharted places of the palate, isles of imbibing, and coves of concoction. I shall provide the coordinates (ingredients) for each destination and an account of my impressions. I trust this log will entertain as much as intrigue, and hopefully aid you in your own expeditions to libations at distant latitudes.Why Blog your Log?
The Liquor Log actually began as a physical notebook I kept in the liquor cabinet. Initially intended to keep track of when I first opened specific bottles, I began to write down what recipes I had made, so as not to forget what I had and had not yet tried. Then I added some commentary. And then I made the Coco Cabana - a most splendid drink and credited with the founding of this digital version of The Log. Some things are so good that they have to be shared, and I wanted to share this recipe: so The Log was born.When I first started collecting spirits and liqueurs, I was searching in the dark. I had no idea what I was doing, and I am ashamed to admit my choices for acquisition were principally based on what had the most interesting looking bottles. The selection out there is overwhelming, I had so many questions, and naturally I felt very lost. Why did this gin cost twice as much as that other one? Why are there different colours of rum? What on earth does Chartreuse taste like?
I have taken it upon myself to advise fellow explorers of my findings along my haphazard navigation through the ocean of choices that are out there. What to avoid, what is worth spending a little more on, and what makes one hell of a good cocktail. Venturing into home bar tending can be quite expensive, and I want to help other adventurers avoid the rocky shoals I have already found for myself the hard way, and suggest courses to the most idyllic destinations I have stumbled upon. If I can save at least one person from buying a bottle of Slivovica Plumb Brandy, this blog will have been worth it.
How to use this blog
Here's an overview of the way each cocktail recipe post is structured.1. Name of Cocktail: the name exactly as given by the source it is from. In Difford's Guide, there are frequently a few variations of a particular drink - these are distinguished by '#', and where applicable the source of the formula given in (parentheses). An example is "Cosmopolitan #1 (Degruff's Formula)". As well, if I am reviewing the same drink another time, likely with some alteration to the ingredients, I distinguish those posts by "Rounds", given in (parentheses). For example, a second attempt at making a particular cocktail is "(Round 2)".
2. Star Rating: I rate recipes using a 5-star (or rather 5-asterisk) system. Half-stars are also awarded. A five-star recipe is something I find truly exceptional and peerless (well, besides it's other 5-star peers) and will certainly enjoy again in the future. A 1/2 star recipe is something I will never have ever again. The dreaded "0" stars, God forbid, is reserved for cocktails that I will simply refuse to finish and unceremoniously dump down the drain.
3. Source Citation: I always cite the source for cocktail recipes. Citations appear in [square brackets]. Generally this will be the name of a book, application, a person, or "author" (to indicate one of my own creations).
5. Ingredients and Proportions: The ingredients called for by the recipe source, including the exact brands of liquors or mixers specified. I will not however add the adjective "fresh" to any ingredient: it goes without saying that fresh ingredients are always superior to those that are not. But, we do not always have such things a fresca at hand, and have to make do with what we have - so I will not be a douche and rub salt on the wound by putting "fresh" after ever damn organic ingredient, unlike some authors... you know who you are.
If I have not followed the recipe to the letter (including the specific brand called for), I will note such "Deviations:" after the recipe.
In the recipes I provide, a "shot" is one (1) fluid ounce. Yes, we're metric over here in Canada, but the oz. is still the unit of choice in the bar tending verse. However, European recipes are given in millilitres and you can even buy metric measuring thimbles. To the metric die-hards of The Continent, I express my sincerest apologies: you'll have to use a metric converter.
6. My Review: I will do my best to describe my impressions of the cocktail, in particular its taste, aroma (if noticeable), and appearance. Of course, everyone's tastes are different, so I will try to be fair and note any particular biases I am aware of. I may also remark on the history of the drink, any challenges in its preparation, suggested alterations, or digress onto something unusual that happened during the day to me.
7. Photo(s): When I remember to do so, I will provide a photo of the finished product. For special methods of preparation, I will endeavour to illustrate the process.
8. Labels: I label all cocktail recipe posts with the star rating, the fact that it is a "Cocktail Recipe", the base spirit (e.g. Rum-Based, Tequila-Based, Liquer-Based, etc.), and if the cocktail falls into a particular category, quality, or flavour (such as Cream, Hot, Punch, Mocktail, Martini, Highball, Traditional, you get the idea).
The Nautical and Exploration Theme
The nautical theme is a bit of a joke. I live in Saskatchewan, which is as far away from an ocean as you can get in Canada. The local Royal Navy outpost is the HMCS Unicorn - perhaps so named since like the unicorn, our Navy is of the mythical variety. That division has a special place in my heart: I totalled my parent's car the day before I started university at the intersection where the HMCS Unicorn's headquarters is situated. I was not at fault, but it was a haunting brush with death.The nautical and exploration theme actually does have some relevance to liquor as well. Alcohol was one of the few liquids hardy enough to survive long sea voyages without spoiling. Without the history of long distance seafaring, we could not enjoy the pleasures of rum, port, and India Pale Ale, to name just a few. In fact, it was not until 1970 that the English Royal Navy dispensed with its 300 year tradition of a daily rum ration for sailors. The Royal Canadian Navy still gives a rum ration on special occasions; a 150 proof gift from the officer's fund, consumed on the order "up spirits", or "splice the mainbrace" if issued by The Queen (an honour last bestowed in 2010 by Her Majesty on the 100th anniversary of our nation's navy).
And of course, I am exploring the vast sea of recipes for cocktails. It is an intrepid, and at times unfortunately expensive, journey. This theme could not be more appropriate.
