Aperitifs & Digestifs 101
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- Опубліковано 30 вер 2024
- Ever looked at a cocktail menu and felt like it was written in a different language? In the age of mixology and craft cocktails, there are many new ingredients - some that you may have seen before, some new to you. Mike Paquette, cocktail/spirits guru at The Urban Grape in Boston gives the run-down on some popular liqueurs that are sometimes seen in cocktails, but are often served on their own as a pre-dinner "aperitif" or an after-dinner "digestif." Learn about Campari, Fernet, Lillet, and anise-flavored Absinthe cousins, Pernod and Pastis.
Small correction to the chemistry behind why absinthe/pastis/ouzo/sambuca turn cloudy when diluted. It has to do with the fact that the oils are capable of dissolving in a liquid that's say 65% alcohol, but if you add water you lower the alcohol ratio of the drink and the oils will crash out in small suspended droplets (just like milk).
It hasn't got to do with the sugar because I prepare my absinthes without sugar and it still turns cloudy. Remember that the amount of sugar thats still in your pastis will pretty easily stay solvated in the water, no matter the concentration of alcohol. It's soluble in 100% water, 100% alcohol and any combination.
Very interesting. I always wondered why ouzo turned milky. Appreciated!
Thank you! I jumped in the comments to make the same correction. You were kinder than I was about to be 🤣.
Care to let him know that was Not a bottle of Fernet Branca that he was showing us? 😁
The bottle on the video was branca menta, not fernet branca. The difference is large, as menta is very minty and fernet is herbal and root forward.
Menta is actually mint
@@rafaelcarmo5562 yes, hence my flavor description of "very minty" 😉
@@rafaelcarmo5562 but it doesn't change the fact that he said it was fernet branca when it is clearly branca Mente. And they are very different.
Emily Weskirchen it probably has to do with his tie being all f*cked up. I think he was high.
@@pascal590 I had a sneaky suspicion that was the case 🤔 either way, if you're going to put it out for the world to see... Lol
Pernod and Ricard are basically the same drink with 2 different brands from the same company. The drink is called Pastis
I just learned something new. I love Pernod and the taste of the spice
If you want a more complex and gastronomic pastis I would suggest a Henry Bardouin, be sure to add lots of water. If it's too undiluted the anise and licorice will overpower the rest of the notes.
Thank you we’re very helpful.
Funny and helpful! I feel like the unbuttoned shirt and loosened tie amplifies the unbuttoning of the gastric juices and the loosening of the digestive tract in the imbiber. Very funny, coming across as neither an Encyclopaedia Britannica nor an unshaven hillbilly.
thank you
He keeps calling Branca Menta, Fernet Branca...
Very nice!
excellent thanks!
This is very helpful. However, by saying the Campari has, “a beautiful bitter orange, kind of pomegranate note to it,” I think you mean it is shockingly bitter and is by far the most bitter thing you will ever drink and it’s flavor will dominate anything you put it in. Proceed with caution.
absinthe is not supposed to be anise flavored that's a total misunderstanding.
It's all about artemisia absinthium meaning wormwood
if you only know anise flavored absinthe YOU'VE NEVER HAD ABSINTHE
Uhm no, absinthe is made with green anise, fennel and grand wormwood. Pastis is made with star anise, fennel and licorice.
Now a La Rouquet 1797 is way more bitter tasting than say a Jade 1901 but they would definitely both be having anise notes.
Wait...no Dubonnet?