That Zero Review: Back Bar, Pt 3

Apologize for the large delay between the last post and this one. I’ve been busy preparing for the start of the Girl Scout year with my multi-level troop. Also got over whatever crud I had so am back to work full-time.

Recipe Grades

Amao

Equipment: Medium saucepan with lid, fine strainer – A
Ingredients: Less common are French chicory (C), cinnamon sticks (B), angelica root (C), gentian root (C), anise seeds (B) – C
Technique: Slightly burning sugar – B
Overall: B

Sweet Vermouth

Equipment: Medium saucepan with lid, fine strainer – A
Ingredients: Less common are verjus rouge (B), vanilla pods (B), dried figs and cherries (B), cinnamon sticks (B), gentian root (C), chamomile (B), cinchona bark (C) – C
Technique: Slightly burning sugar – B
Overall: B

Herbal Liqueur

Equipment: Sealer and sous vide OR saucepan with lid, fine mesh strainer – A
Ingredients: Less common are vegetable glycerin (B), poblano (B, depending on your region), mastic (C), galangal (B, depending on your region), star anise (B), fennel pollen (C) – C
Technique: Heating things up – A
Overall: B+

Fernet

Equipment: Saucepan with lid, fine strainer – A
Ingredients: Less common are galangal (B, depending on your region), cane syrup (B), aloe vera leaf powder (C), gentian root (C), cinchona bark (C), green cardamom pods (B), saffron (B) – C
Technique: Slightly burning sugar – B
Overall: B

Bitter Liqueur (a la Campari)

Equipment: Saucepan with lid, fine strainer – A
Ingredients: Less common are gentian root (C), cinnamon sticks (B), star anise (B), angelica root (C), whole cloves (B) – C
Technique: A
Overall: B+

Next time: We’ll go slightly out of order and I’ll share one of the recipes from the Modern Cocktails chapter that I’ve tried and love.




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