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Serious Cocktails: Alcohol Delivers Flavor, Just as Fat Does in Food
True, but in this context of talking about the proof of spirits, "bonded" translates as 100 proof.
Time for a Drink: the Michelada
Actually, I'm not the Clamato type, though some folks like it that way. But as far as ruining the beer -- um, I don't think so. This is a pretty common drink in parts of Mexico and increasingly in the U.S.; many, many satisfied drinkers can't be all wrong.
Time for a Drink: The Kangaroo, aka Vodka Martini
See? Exactly my point from the closing paragraph.
Let's at least give a hand to the circa 1950 anonymous drink slinger who hung the "Kangaroo" monicker on this cocktail rather than going straight for the big 'Tini. Unknown bartender, whoever you were, a gin-drinking world thanks you for at least giving this new-name thing a try.
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About Paul Clarke
Website: http://www.cocktailchronicles.com
Location: Seattle
About: I'm a Seattle-based writer and editor who was bitten by the mixology bug a few years ago, and has spent every available hour since reading about, talking about, mixing (and occasionally drinking) fine spirits and cocktails.
Favorite foods: sushi, gumbo, crab enchiladas -- if it's fishy & spicy, I'm on it.
Last bite on earth: Who thinks about food at a moment like this? I'd wrap up the whole shebang with the ultimate Sazerac -- a big pour of Thomas Handy Sazerac rye with Peychaud's bitters, in a glass -- a BIG glass -- rinsed with Jade's Nouvelle Orleans absinthe.
That's why I said "most spirits are diluted with water before being bottled" -- certainly, there are exceptions, but for much of the whiskey in the marketplace, water is added to bring it down to bottle proof.