Lab Update #3: Snow.

Lab update #3 - Fun with Snow

With all my scheduled meetings for the day cancelled, I decided to make the best of this impromptu day-off and use the weather in some drinks.

First I tried a Snow Julep using Jim Beam Green Label Bourbon, it's looks good and I thought it was a nice idea but it was very difficult to drink without a straw.

The next idea (below right) was inspired by Clayton (and I have to admit I feel the same) love of the G Vine ice balls, rather than one big ice ball to add to your whisky why not use a compacted snowball. Once I had packed it together I put it

in the freezer for a minute to let it harden up.

this seems to cool the drink moderately, but not as much as the Gvine cubes.

Below left: you can see a Gin & Tonic, "Evans" style served with another chunk snowball ice.

Some readers may think, using snow ice is all well and good but I would like to be warmed up.

Well I shall introduce you to my simple hot toddy recipe:

2pts Whisky

1pt Sugar Syrup

1pt Lemon Juice

4pts Boiling Water

I have scaled this up using 500ml whisky, 125ml sugar syrup, 125ml honey, 250ml lemon juice. I added the whisky sugar syrup and lemon juice to a saucepan and gently heated it, I then added the honey,a pinch of nutmeg, and stirred. After heating for a few minutes I removed the pan from the heat. After cooling I strained it and bottled it.

Voila! You have a premix hot toddy, just add hot water (1pt toddy mix : 2parts boiling water.)

Update from the lab.

Here in the Institute's south coast branch, with a plentiful supply of lightning storms to power my Vermouth Interocitor and my Quinine extractor, I have been busy with a few home-made projects.

Update from the Lab: 8th Nov 2010

#1 Mincemeat Vodka & Mincemeat Liqueur

I was inspired to make this by an end-of-the-aisle display in my local hypermarket. I added mincemeat to vodka (no sugar was required, as mincemeat

has sugar enough already) and left for a week, shaking at intervals.

Vodka: I was surprised at how much flavour has been infused into the vodka; the smell of the fruits and spices is there and that is represented in the taste. On the downside, the finish is a little harsh, but I think that this may be better for mixing in cocktails, whilst the liqueur may be better for sipping.

Liqueur: This is essentially the former spirit, diluted with extra water and sugar. The flavours of the mincemeat are still very present and Mrs. B says it reminded her of Stollen and Christmas. She is very keen for me to try using it in a hot cocktail.

#2 Ginger Tonic Water Syrup

This was my first attempt at making Ginger Ale Syrup, but it really turned out more like Ginger Tonic Water.

On it's own: This is an odd one; it definitely isn't ginger ale, but it has a savoury-ness and an understated sweetness that is hard to place. The ginger comes through, as does the bitterness from the Cinchona bark, but it is not as tart or tangy as tonic water syrup.

With Gin: Initially, this tasted just like a gin and tonic, but towards the end the bitterness is replaced by a gingery warmth; rather odd, but Mrs. B liked it.

#3 Ginger Ale Syrup

This was created in a similar way to the Ginger Tonic syrup, apart from the additional of lemon zest, the exclusion of Citric Acid and Cinchona Bark, and, before any water was added, the sugar, ginger and lemon were caramelised together. OK, it was the same as the Tonic syrup in that it contained ginger, water and sugar!

On it's own: As with all syrups, the trick is getting the right dilution. After a little experimentation, we were left with a sweet ginger ale, with a bit of citrus and a little fire towards the end; spicy, but not blazing. Quite nice for a first go.

With Gin (Gin Buck): The gin is more dominant and, in order to get the ginger through, I had to add more syrup, making it sweeter. For the next batch, I think I need a bit more ginger and a less sugar. A work in progress.

What I'm drinking:

It seems to be the latest trend in London Bars, a Gin & Tonic in the "Evans" style: garnished with both Lemon and Lime, citrus bliss! (I used Oliver Cromwell Gin & Waitrose Tonic)

What's Next?

Can one man make his own Old Tom Gin?