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.




That Zero Review: Back Bar, Pt 2

We continue with the back bar today with some common and som uncommon recipes.

Recipe Grades

Spanish Rum

Equipment: Saucepan with lid, peeler, fine strainer – A
Ingredients: Less common are vanilla beans (B), Cacao nibs (B) and whole nutmeg (B) – B
Technique: Caramelizing sugar is hardest part – B
Overall: B

Orange Bitters

Equipment: Sealer/sous vide OR saucepan with lid, mesh strainer – A
Ingredients: Less common are vegetable glycerin (B), gentian root (C), dried orange peel (B), star anise pods (B), green cardamom pods (B), cinchona bark (C), whole cloves (B) – C+
Technique: You have to crush the pods of star anise and cardamom which can be hard for some (B)
Overall: B

Aromatic Bitters

Equipment: Saucepan with lid, fine strainer – A
Ingredients: Less common are whole cloves (B), gentian root (C), star anise (B), dried orange peel (B), whole nutmeg (B), green cardamom pods (B), whole allspice (B), vanilla bean (B), dried sassafras or sarsaparilla root (C) – B-
Technique: Semi-burning sugar is hardest part which I would surely screw up unless supervised – C
Overall: C

Bitter Amaro (Inspired by Cynar)

(No, I have never heard of this, either.)

Equipment: Blender (B), shallow pan (A), fine strainer (A), saucepan with lid (A) – A-
Ingredients: Less common are whole artichokes (B), gentian root (C), cinchona bark (C), angelica root (C) – C
Technique: Sugar nearly-burning, pot swirling, several steps use descriptions rather than times for judging when complete – C
Overall: C+

Jamaican Rum

Equipment: Sheet tray, parchment or silicone baking mat, sharp knife, sealer and sous vide or saucepan with lid, fine strainer – B
Ingredients: Less common are whole pineapple (B), fresh ginger (B), toasted oak chips (C, the chips are easy to get but you’ll have to have a way to toast them), black cardamom pods (B), whole allspice (B) – C+
Technique: Most difficult is cutting up pineapple bark (is it just me or will you have a LOT of chopped pineapple lying around if you make these recipes?) – B
Overall: B-

Later this week: Finishing up the back bar section with Amaro, Sweet Vermouth, Herbal Liqueur (inspired by Chartreuse), Fernet, Bitter Liqueur (Inspired by Campari)