@drinkswriter@epicure.social
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drinkswriter

@drinkswriter@epicure.social

It's my job to make you thirsty with drinks writing on #spirits, #cocktails, #bars, #beer and #cider

Guild of Food Writers best drinks writer 2022.

My book GIN A TASTING COURSE is out now - order a copy via the link in my bio.

Most posts auto-delete after 3 months.

This profile is from a federated server and may be incomplete. Browse more on the original instance.

drinkswriter, to drinkstodon
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There is, according to my transcription bot, something called "London-fried gin".

I wonder what that's like. Is it like a mash-up between a classic gin and a Kentucky Fried Chicken? Sort of a pechuga thing going on?

TBH I'd probably give it a go if I was offered a glass.

BTW if you don't know what I mean about pechuga, check this out 👇

https://www.wineenthusiast.com/culture/spirits/raw-chicken-pechuga-mezcal/

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drinkswriter, to drinkstodon
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This is an excellent article about Frank Boon, Oude Gueuze and Belgian Lambic culture.

“A brewery is like a monastery—you’re born in it, when you live in it it’s a 24/7 job, you’re used to it and it’s a way of life,” says Boon. “I think it’s not a coincidence monks are making beer.”

https://www.belgiansmaak.com/mariage-parfait-oude-geuze-frank-boon-belgian-lambic/

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drinkswriter, to cocktails
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This is some rather fabulous pearl-clutching from a Charles W. J. Brasher writing in the The British Journal of Inebriety, 1931:

“There is little evidence, however, that Professor Dixon’s warnings have had any permanent effect. 'Cocktail parties' are still given by women of all ages.”

Le gasp.

#Cocktails #Absinthe #MoralPanic #WomenDrinking @drinkstodon

drinkswriter, to drinkstodon
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> makes you crazy and criminal, provokes epilepsy and tuberculosis, and has killed thousands of French people. It makes a ferocious beast of man, a martyr of woman, and a degenerate of the infant, it disorganises and ruins the family and menaces the future of the country.

Still trying to find the original (presumably French) source of this quote from French deputé and leader Henri Schmidt. As far as I can tell it dates from the early 1900s, possibly 1911.

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drinkswriter,
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And here's another from the same guy:

"The real characteristic of absinthe is that it leads straight to the madhouse or the courthouse. It is truly ‘madness in a bottle’ and no habitual drinker can claim that he will not become a criminal."

He really didn't like

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drinkswriter, to drinkstodon
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IWSC judging today: 61 gins in the classic/traditional category, mostly from Europe but some also from Oceania. Was judging with industry legend Charles Maxwell - quite the treat!

Standard was high. We had about 5 golds. Only 1 non-medal. Rest fairly evenly split between bronze and silver.

Judging again tomorrow too.

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drinkswriter, to drinkstodon
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Rum maturation: who's doing it differently?

This could be what goes into the cask, something about the cask itself, perhaps even something about where/how the cask is kept as the rum matures.

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drinkswriter,
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@paulthenerd @drinkstodon thanks - will look into that one

drinkswriter, to cocktails
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Old Pal

Equal parts rye whisky (I used Sazerac), dry vermouth and Campari with a lemon twist.

Usually served up, but whatevs…

@drinkstodon #spirits #cocktails

drinkswriter,
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@sarahconner @drinkstodon I like how it’s lighter and a touch drier but still with a depth of flavour. Helps to have a really good rye I think. Gives layers of nuance.

drinkswriter,
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@SamUpstate @drinkstodon I think this one's good for right now where it's warmer out but still not too hot. There's a good balance: it's lighter and drier but still has that whisky depth and a little warming finish.

drinkswriter, to Bourbon
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Tasted some Pappy Van Winkle 23 year old earlier tonight. Not bad, if you like oak.

(I kid, I kid. It was great.)

#Bourbon #spirits #whiskey #DrinksWriter @drinkstodon

drinkswriter,
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@drinkstodon much as I loved it, the Eagle Rare 25yo from “warehouse p” was even better.

drinkswriter, to cocktails
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Coming this Friday 🍸

"The reason a Gin & It works so well is that gin and sweet vermouth share a botanical affinity. When you pair them well it can be hard to tell where one ends and the other begins."

Sign up to read the rest 👇

https://open.substack.com/pub/theglass/p/all-hail-the-gin-and-it?r=16nt8&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true&utm_source=mastodon&utm_medium=social&utm_campaign=fedica-Default-Pipeline

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drinkswriter, to cocktails
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Tonight’s fun.

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drinkswriter, to cocktails
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Just scheduled a newsletter for Friday - the first with extra content for paid supporters.

https://open.substack.com/pub/theglass/p/all-hail-the-gin-and-it?r=16nt8&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true&utm_source=mastodon&utm_medium=social&utm_campaign=fedica-Default-Pipeline

#Cheers #Gin #GinAndIt #Spirits #Cocktails @drinkstodon

drinkswriter, to cocktails
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Coming this Friday 🍸

"The reason a Gin & It works so well is that gin and sweet vermouth share a botanical affinity. When you pair them well it can be hard to tell where one ends and the other begins."

Sign up to read the rest 👇

https://open.substack.com/pub/theglass/p/all-hail-the-gin-and-it?r=16nt8&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true&utm_source=mastodon&utm_medium=social&utm_campaign=fedica-Default-Pipeline

@drinkstodon

drinkswriter, to cocktails
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Just scheduled a newsletter for Friday - the first with extra content for paid supporters.

https://open.substack.com/pub/theglass/p/all-hail-the-gin-and-it?r=16nt8&utm_campaign=post&utm_medium=web&showWelcomeOnShare=true&utm_source=mastodon&utm_medium=social&utm_campaign=fedica-Default-Pipeline

#Cheers #Gin #GinAndIt #Spirits #Cocktails @drinkstodon

drinkswriter, to drinkstodon
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Samples of pre- and post-phylloxera Port. Wow.

@drinkstodon

drinkswriter,
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@drinkstodon still on the journey home btw hence lack is detail/tasting notes

drinkswriter,
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@ChefJenn @drinkstodon these ones were lovely and dry

drinkswriter, to cocktails
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Experimenting this works with a tomato liqueur from Japan. Details in the alt text.

@drinkstodon

A martini made with 60 ml Hepple gin, 20 ml La Quintinye vermouth extra dry, 10 ml La Tomato liqueur. It’s complex, with that savoury tomato note coming through very definitely. Long on the finish. It’s good but next time I’d dial up the gin just a bit.

drinkswriter, to Japan
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I've had no booze all week but tonight I will enjoy a couple of drinks.

I'll start with some Chichibu Mizunara Wood Reserve single malt whisky from Japan. What a treat!

After that it'll be back to gin, most likely. Maybe a Negroni.

#Whisky #Japan #JapaneseWhisky #Chichibu @drinkstodon

drinkswriter, to beer
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My latest story, a long time in the making, is finally out so head over to Pellicle Mag and see what a "delicious, crisp, refreshing, weird apple-y beer" has to do with carbon capture and alcohol-free brewing.

https://www.pelliclemag.com/home/2024/2/7/time-must-untangle-this-of-orchard-ale-and-bristols-wiper-and-true

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drinkswriter, to drinkstodon
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What are you drinking tonight?

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drinkswriter,
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@marksquires @drinkstodon I’ve heard of that grapey shit. People seem to like it.

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