The word cordial comes from the Latin word for “Heart” and was used to describe it. It also came to mean a strong medicine or drink. These days it also refers to liqueurs, and in many places cordial is synonymous with liqueur. In other areas, fruit flavored liqueurs are referred to as cordials, while those flavored with herbs remain liqueurs.

more Cocktail Q & A

From Apartment Theray’s Kitchn comes Five intriguing Cocktails Names. the article goes into deatil on the orins of each. Here’s the list. We’ve also linked to the recipe for each.

1. Harvey Wallbanger
2. Negroni
3. Monkey Gland
4. Corpse Reviver (two versions: No. 1 & No. 2).
5. Fuzzy Navel

Read the whole article:
Top 5 Intriguing Cocktail Names - Apartment Therapy Kitchn

Reader Karl writes in about vodka quality:

“In reference to Vodka you stated “you get what you pay for”. Not true. Vodka is a neutral spirit because it is distilled at such a high temperature. It has no natural flavor or odor. So, when buying Vodka you should always buy the cheapest brand as long as it is the same proof as other brands.”

Sure, Karl, it is true that vodka is a neutral spirit devoid of flavor. However, just like anything, refinement makes for a better product. Typically, cheap spirits are single distilled, which is the quickest and cheapest way to get your product out the door. More expensive brands, double, triple even quadruple distill their product. This multiple distillation process removes impurities at every pass. These premium vodkas are then filtered with charcoal or other means. Premium vodkas are also made of quality ingredients such as potatoes or wheat while cheap brands are made with corn, sorghum and other cheap starches. Of course, all this costs more to produce, as does the packaging and marketing.

Does this create a better vodka?

(more…)

Q:A Reader Ask’s, What’s the deal with Mardi Gras?

A: Mardi Gras or “Fat Tuesday” is the day before Ash Wednesday. It is the final day of Carnival, but incorrectly Mardi Gras has come to include the weeks proceeding Fat Tuesday as well. The most famous US Mardi Gras celebration is held in New Orleans with many others held around Louisiana, the Gulf States, Europe and Latin America with huge celebrations in Rio de Janeiro, Brazil and Venice, Italy.

The New Orleans celebration date from the early 1700’s when the city as the capital of French North America. Skirting the law for many years, Mardi Gras was made a state holiday by Louisiana in 1875. Each year since organizations known as “Krewes” put on parades through the streets of New Orleans in the weeks leading up to Fat Tuesday. Each parade is unique an one of those “one in lifetime experiences”. If you haven’t been to the French Quarter in February, put it on the calendar.

Everything you need to know. Mardi Gras 101

Cocktails of New Orleans …
NOLA Martinis …

We’ve added a few new features to Drink of the Week.

1. We’ve added a ratings widget for each drink recipe where you will be able to rate the drink and leave a review
here’s an example: Black Punch
2. A new Q & A section where anyone can ask or answer a cocktail question
3. New Drink Sharing feature - this will allow me to get everything on the site faster
4. Video - bartending how-to’s, celebrity bartenders and all around drinking mayhem. Explore the world of of drinking videos wit us!

Let us know what you think!

Cheers

The Barkeep

Jan writes in

“I received a bottle of Limoncello recently as a gift. How do I serve this? Are there any special drinks that I can make with this?”

Well, I like it best served ice cold (I keep a bottle in the Freezer) in a shot or cocktail glass. Sip accordingly. It is also very nice served with a small bit of lemon sorbet and a shot of vodka.

It is a terrific lemony addition to an icy cold martini.

For something a bit more adventurous try the Besitos an intriguing mix of Tequila, Vodka and Limoncello.

more cocktail Q & A …

This is an often asked question with a simple answer.

Here’s what to do

Combine:

1 Cup Sugar
1 1/2 Cups Water

in a heavy pan on low heat. Stir to with wooden spoon until all the sugar is dissolved. Run the spoon around the edge of the pan to keep the sugar from crystallizing. Next, bring the mixture to a boil for 3 - 5 minutes, scoop of any accumulated scum and remove from the heat. Let cool and pour in to a clean squeeze bottle. You can keep this in the fridge for a month.