|Posted by Barmageddon on February 18, 2011 at 2:49 PM||comments (0)|
AGWA COMPETITION FORMAT
Agwa De Bolivia invites you to compete in a cocktail competition Sunday 20th March for the chance of winning a Trip for 2 to Amsterdam, Cash Prizes and upcoming menu recognition.
To be held at Brass Monkey Nottingham 5pm – 10pm
2 cocktails are to be made with 2 minutes allocated for preparation and 5 minutes competition time. This will be the same for BOTH drinks. Round 1 winner will receive £100 with the Round 2 winner receiving 2 tickets to visit the coca museum in Amsterdam.
Twist on a classic
Agwa de Bolivia, the only coca liqueur in the world, is a versatile premium herbal liqueur that can be enjoyed straight, long or in cocktails. With an award-winning recipe Agwa has been expertly blended to create a unique taste that can be mixed with any other product. This round will test your knowledge on the classic cocktail and show how Agwa can apply variation to well established concoctions.
Agwa de Bolivia is made from 37 different herbs and botanicals. This round will test your product knowledge and creative mind. Using complimentary ingredients you are required to serve a fresh, exciting new cocktail, with the top entrants being applied to upcoming menus across the UK.
Marking will be out of 50 and be based upon:
Appearance, Aroma, Taste, Product Knowledge, Name of Cocktail
All entry’s to be made via email to [email protected] no later than Friday 25th Feb.
All bars entering MUST stock Agwa. Find us on www.agwauk.com or www.facebook.com/agwadebolivia
For POS and support contact: Matthew Haigh 07584 631145
|Posted by Barmageddon on January 29, 2011 at 1:53 PM||comments (0)|
J. Bally Ambre Rhum
Sometimes life is tough. I have a couple of weeks off and have set myself the unenviable task of sampling and reviewing all the bottles on the Bunker's not insubstantial backbar. Woe is me. But I am not a quitter, and I willpower through with gritted teeth and iron will. It's a tough job, but someone's gotta do it.
So today it was sunny as you like but colder than a penguin's nuts, which made me yearn for weather that doesn't send me behind the Barmageddon bar sporting a natty bartending quilt and tasselled Finlandia hat combo, wincing everytime I go near the icewell. It's as if the Bunker has been temporarily turned into one of those trendy ice bars you find in swanky hotels.There was only one cure for my temporary Seasonal Affective Disorder,and that was rum. Or more specifically – Rhum. J. Bally is what the French call 'rhum agricole', meaning that instead of the usual practice of distilling fermented molasses, this is a spirit made fromthe actual pressed sugar cane juice itself.
Let's get a bit techy - you may want to skip a paragraph or so if you are not quite as geeky as us. The French (and Martinique being a French colony means it is included) are notoriously prickly about others making inferior versions of their products, so there are sets of rules - 'appelations controlee'- that must be adhered to before the government will allow you to label a product in certain categories. Think cognac instead of brandy, champagne instead of sparkling wine and in this case, rhum agricole instead of cane rum, sugar cane brandy, or even cachaca. In accordance with the Appellation Martinique Controlee, all nine of Martinique's distilleries operate using an identical process – the sugar cane is pressed, boiled and then fermented using regular baker's yeast, then the resulting wash, or 'vesou' is distilled in asingle column still. The Appelation states that agricole must also be distilled to a much lower ABV than other rums, typically sixty-five to seventy-five percent, allowing for a much greater amount of cogeners and esters to remain in the distillate, which give the rum its flavour. This uniformity in the distillation process means that rhum producers need to use other tricks to differ their product from the competition, such as the size of the still, length of fermatation and of course, ageing. Barmageddon: bringing boring booze chat to the masses.
In a Nutshell
Welcome back, and now to the good stuff. J. Bally produces 7 rhums, and this one is the company's most popular offering: the Rhum Ambre which retails at about thirty quid. It was produced at the St. James distillery from 1924 until the distillery closed in 1974, but is still produced and bottled under licence. It is aged in very large white oak casks (the J. Bally signature), and bottled at a punchy 45% ABV. This particular rhum only rests up for 2 years, giving it a very light colour. The bottle and label were designed by Bally himself and these, along with the spirit in the bottle have remained relatively unchanged since day one.
The light colour leads you to believe it will be a lot more of a lightweight than it actually is – it has a very refined smell to it but is still full of character, with apples, caramel and the oak present. The high strength means you don't want to stick your conk right in the glass but it smells great.
The spirit isr eally thick and sticky, and the same can be said of the mouthfeel.It has a really refined taste – a surprisingly small burn, no big punchy treacle notes, but instead an almost cognac-like sweetness and delicate floral flavour. Vanilla, sweet biscuits, walnuts and wood notes sit well together in a really long finish. Really surprising considering how young the spirit is.
Considering the price, this is a very impressive example of rhum agricole. It tastes great and while having a quite delicate palate in comparison to molasses derived rum, it has more than enough punch to stand up on it's own, while retaining the refinement that is a trademark of a good agricole.
So after a few drinks in and a little bit of messing about on the Barmageddon bar I was feeling decidedly more sunny and agreeable. I even took off the bar tending quilt, although I did replace it with a fairly chunky mixology cardigan. I even braved frozen glasses without crying too much. This rhum is great sipped neat, but comes into it's own when all lime-and-sugared-up in a Ti Punch – this is a very good spirit for cocktails.obviously citrus works well as with most cane spirits, but I think this spirit works well in stirred down drinks with bitters and vermouths, as it has enough natural sweetness to stand up to the added bitter and spicy notes.
So after a few (a lot) more experiments, this is what we came up with. Let us know what you think. We're off out of the ice bar and upstairs to smash the rest of the rhum and dream of sunnier climes.
40ml J. Bally Ambre
25ml Barmageddon falernum
20ml lime juice
20ml grapefrui tjuice
2 dashes Angostura bitters
Shake and strain into a lowball filledwith cubed ice. Garnish with lime wedge and mint sprigs.
A Bitter What You Fancy
50ml J. Bally Ambre
10ml Martini Bitters
10ml Martini Rosato
2 dashes Regan's No. 6 orange bitters
10ml passionfruit syrup
Stir over ice for 20 seconds, straininto an ice-filled lowball, and garnish with an orange twist.
|Posted by Barmageddon on January 26, 2011 at 7:43 PM||comments (0)|
Times are very busy here at the Barmageddon Bunker at the mo, so it's only now we are getting round to getting our reviews written for all the bottles we have stocking our shelves. This particular bottle has been waiting patiently since Christmas, and with our resident Mackem mixologist Kyle recently bagging a trip to Mexico courtesy of his World Class win, it seemed the perfect thing to toast his success, and as a good excuse for a couple of cheeky drinks.
In a Nutshell
This premium blanco ('pure blanco') tequila is a bottling released in 2000 from the good folks at Herradura to honour hacienda owner Aurelio López Rosales for his bravery during Mexico’s Cristero Rebellion. It is made from 100% estate grown Tequilana Weber blue agave, and is distilled a lot slower than other Herradura tequilas to give what the company claims is one of the smoothest tequilas in the world. The spirit also has no barrel contact while it is rested, resulting in a crystal clear spirit, aimed at sipping neat or for premium cocktails.
The thing that hits you straight away is citrus. It's so fresh and smells almost as if it has a lemon peel in it. There is also a hint of spiciness, a bit like black pepper and a really nice vegetal agave undertone. It's a really good smelling blanco, with none of the oakiness present in aged tequilas. 2.2
Very smooth, almost no burn, and a surprisingly 'thick' spirit, with a really good mouth feel. Once again, fresh lemon peel hits you straight away, but paired with a creamy white chocolate texture and that brilliant agave hum - hints of something not unlike cut grass. Vanilla, pepper and you guessed it; more citrus are all present and correct in the pleasingly long finish. A touch of water brings out the tequila's lovely sweetness – this would work well as a sipping tequila but could definitely stand for a Barmageddon mixology makeover. A great little blanco. Muy bueno. 4.5
A really nice tequila, showing yet again that Herradura have unbelievable tequila tekkers. Bear in mind though that whilst this would make a good sip, it is on the light side, so isn't going to make much impact as a nightcap if you have had a night on the steak and red wine. This goes for cocktails as well, Hacienda del Cristero is not going to be a great match for anything too mental, but a dash here and a twist there and you will bring out the best in this bad boy. 2.0
This tequila demands few ingredients, light flavours, and most definitely to be the star of the show. I have tried not to mess with it too much – drop us a line and let us know what you think, or if you have any better ideas!
Our man Kyle does love an old school classic – the more vermouth and bitters involved the happier he seems to get. So this one's for him to enjoy whilst lounging on the beach in Mexico.
60ml Hacienda del Cristero
20ml Noilly Prat
3 dashes Bitter Truth lemon bitters
15ml Grand Marnier
Stir all ingredients down with a lemon and an orange zest for 20 seconds. Serve straight up with a lemon twist.
This might sound like a ballache to make, but sue me, I just bought a centrifugal juicer and the novelty hasn't quite worn off yet.
40ml Hacienda del Cristero
20ml Merlet cassis
60ml Barmageddon Mix #1 – 50% apple,40% cherry, 10% root ginger; all juiced fresh
Shake and strain into a lowball over ice. Garnish with apple, lemon and ginger slices.
|Posted by Barmageddon on January 17, 2011 at 7:15 AM||comments (1)|
Bartenders: The Worst Customer
In every bar across the world there is an array of pet hates both from the customers and from behind the stick. We feel its important to take note of these points because it is bartenders and customers that are qually at fault in creating the stereotyped images of the bartender as that "arrogant prick" and the customer as that "clueless dickhead". If we can cut this out from both sides then the world will be a far happier place, it's not a list of rules of how to act, its a list of how not to be "that guy".
"Brandy and Coke, 1 Ice cube" - Why? Post mix and mixers are chilled, the glass is usually chilled, and so the 1 ice does literally nothing, in fact less than nothing. It's understandable if you want a cube of ice in your single malt, but in a mixed drink, you might as well ask the bartender for a shot of water in your drink. Ice keeps ice cold, therefore less ice more dilution, so your ice cube melts before you even start your drink. This fear of ice is fairly widespread in the UK, stemming mostly from the cusomer's view that they are getting 'less drink'. Open letter to all customers from all bartenders - drinks are measured out. The ice is factored in when choosing a glass. So unless you want a warm drink that fills half your glass, then trust us. We know what we're doing. Kind of.
"Steaming pile of..." - If you do not want ice just ask the bartender, don't leave a steaming pile of ice wrapped in a napkin with a couple of straws sticking out of it left on the bar top. Compare clawing out all of the ice from your drink that you just paid £6 for, contaminating it with your cigarette stained fingers and unwashed post-toilet palms, losing half of the contents in the process OR just asking the bartender, you know, the person who is paid to make your drink how you want it? Easy choice really.
"The Interceptor" - This happens a lot. You're halfway through a drink, you've poured it out and are just cutting garnishes, clapping mint sprigs, grabbing straws etc, when you notice the drink is gone. You look about and you see the drink with a comically too large straw sticking out being guzzled by the thirsty customer. In extreme cases we have experienced customers taking a glass full of ice and soda chilling on the bar believing it to be finished, then complaining because it doesn't taste right.
We said we weren't going tissue a set of rules, but I suppose here's one: The bar is your threshold. If it's on the peanut rails, it's still ours. We're not done with it yet. There is a reason we haven't given it to you yet. So please do not feel like you can reach over this threshold and interfere as this is the leading course of the feared BGIIW Syndrome (Broken Glass In Ice-Well) and know that it is purely your fault for holding the entire bar up just because you could not wait for the straws, a garnish or (going back to the previous gripe) urgently needed some ice removing. Grabbing before thinking is symptematic of monkeys and children.
"Click, Whistle, Clap" - Bartenders love this shit. We struggle to know who is next as we have only served 8,730,928 customers before and it's all new to us. It's good therefore that you let us know as loudly and aggresively as possible. You could even try waving your money or giving us a hilarious nickname. Say, for example, that we are sporting an alarmingly trendy hat. You could summon all your imagination and shout something witty at us to grab our attention.
"Birthday surprise" - When you went to the shop to get your paper this morning, was it free? When you got the taxi in to town, was it free? So why do you think a drink will be free? first rule of getting free drinks: Don't ask for free drinks. It's like Fight Club but with less homoerotic undertones.
"Get what you order" - One for the waistcoat sporting bartenders with their noses permanently shoved in the Savoy cocktail book or Jigger, Beaker, Glass: Pay attention.
If a customer orders a Sex On The Beach, a Vodka Red Bull or straws and coke in their George T. Stagg Manhattan? If you sell it, you give it to them, stop being an arrogant ponce just because you know how to mix a couple of drinks. As long as a customer is not being a tit, we are in the service industry, and we should be doing our best to serve our customers needs. We might not approve of that Apple Sourz and Zacapa Mojito we have been asked to make, but that might be the best drink the customer has ever had. As well as this, the good service will get them talking up you and your bar, instead of complaining to their mates about the elitist wanker behind the bar.
"Pre-Prohibition" - If you have just recently read the Bon Vivants guide, Tom Bullocks book or Forgotten Cocktails then by all means use this new found knowledge to re-create great old drinks, but please don't force these drinks on people who are obviously going to hate an albeit lovely blend of Maraschino, gin, Chartreuse and lime so just make the drink for the customer, not for you.
"The 6th Month Bartender Syndrome" - We don't know what the hell it is but somewhere around the 6 month mark of being behind the stick, some sort of disease infects them with an urge to think of themselves as the greatest bartender of all time, telling you endlessly where they work, and asking for drinks from their bars' menu, that you are obviously not going to know. Not only this, but with it comes the need to solely order Old Fashioneds, Martinis anything generally stirred down at the busiest point of the night in as many bars as possible. We're all for being keen, we like you talking to us and asking questions, but maybe tone it down a bit. The worst thing is, the reason we know about this syndrome is because all of us have been there. The shame.
"Straw-tini" - We know this contradicts our own point slightly, but this is a little more specific, in that please don't ask the bartender specifically to salt the rim of a Margarita or sugar the rim of a Sidecar, done with meticulous accuracy, only to drop a straw in it. Just please think for one second how fucking annoying it is.
So there it is. We may come back to this list from time to time, as we're already thinking of other things to write about. We're off to make Red Bull and Aftershock daiquiris with big smiles on our faces. Would you like a straw in that?
|Posted by Barmageddon on January 10, 2011 at 12:19 PM||comments (0)|
Barmageddon Cocktail Of The Week
The French Connection
10ml Green Chartreuse
20ml Dry French White Wine
2 Dashes Orange Bitters
Stirred down served in an old-fashioned glass.
Garnished with an orange twist.
Kyle Wilkinson, Brass monkey (UK Drambuie Finalist Cocktail)
40ml Ron Zacapa 23yr
10ml Creme De Mure
15ml Grapefruit Juice
Shake & Fine Strain, straight up.
Garnish: Orange Twist
Kyle Wilkinson, Brass monkey (World Class Rum Finalist Cocktail
Apples And Pères
30ml Green Chartreuse
20ml Volare Green Apple Liqueur
20ml Lemon Juice
20ml Pressed Pineapple Juice
10ml Monin Green Tea Syrup
5ml Monin Sugar Cane Syrup
2 Dashes Angosura Orange bitters
Shake well and strain into a chilled coupette
Garnish with an apple chevron and a powdered mint sprig
Jamie Stephenson (Winner, Regional Chartreuse Competition)
Finnish'd with Thyme To Spare
30ml Finlandia Cranberry
10ml St.Germain Liqueur
10ml Cacao Blanc
10ml Lemon juice
2 drops Tabasco
Shake well and strain into a chilled goblet
Garnish with Thyme amongst a pile of snow & Thyme forest
Christian Tirel (UK Finlandia Winner )
#5 Gin Face
20ml Plymouth Gin
20ml Wenneker Apricot Brandy
20ml Poire Williams
20ml Lillet Blanc
Shake and Double Strain into Coupette
Garnish: Pear Chevron
Christian Tirel (Swizzlemasters)
#5 Across The Pacific
50ml Sailor Jerry
3 B/S Caster Sugar
Shake and Double Strain into Hurricane
Garnish: Grapefruit & Coriander
Elsa Holmberg - Minus 1
#6 St.Lucy's Posh Beer Can
50ml Parma Ham Washed Chairmans Reserve
20ml Kings Ginger
15ml Lemon Juice
5ml Honey Syrup
75ml Freshly Pressed Apple Juice
20ml Anise Smoked Malt-Extract
Shake and Strain into
customised beer cans (Heineken are best)
Garnish: Pub Air and Pork Crackling
Team Nottingham - Northern Shake-Off
#7 Peruvian Decider
350ml Lemon Juice
2100ml Cider (Magners)
350ml Lemon Sherbert
700ml Vanilla & Rosemary Reduction
Served in a Punch Barrel
Garnish with a punch to the throat
Team Nottingham - Northern Shake-Off
|Posted by Barmageddon on January 9, 2011 at 2:17 PM||comments (0)|
In A Nutshell
Not exactly one for purists, and obiously not a 'Scotch' in the true sense of the word, great success has been had in recent years by companies taking what the Scots already know and applying that knowledge in other parts of the world - the Japanese have been making great whiskies for a while now and are getting the plaudits they rightly deserve, but Indian whiskies are more unknown.
The Fusion is made at the Amrut distillery in Bagalore, India using barley grown at the feet of the Himalayas, which the company has been doing now for six generations. The whisky is mashed and distilled in small batches, and aged 3000ft above sea level, This high altitude means a cool climate, essential in the aging of this type of whisky. The name Amrut refers to a mythical pot that the Gods created from the ocean containing the exixir of life - obviously - while the 'Fusion' tag refers to the fact that it is made with two types of barley - the bulk being Indian, mixed with a small amount of peated barley imported from Scotland which has already been malted and distilled seperately. The company claims this gives the whisky it's unique flavour profile, and it certainly caused a few waves in the whisky industry: Jim 'Official Whisky Big Deal' Murray voted it the third best whisky in the world last year, and it has a lot of other trophies to show off about.
The first thing you think is just how big the nose is on this thing. It does not go hiding and it stays right in you face. It's like trying to stare down a mountain lion. Except the lion smells like nice whisky. With the usual woody smells and hints of pepper, the thing I like is you get a hint of freshly sawn wood from it with a bang of smoke from the peated barley. 2.3
Really smooth for a whisky that packs a hefty punch at 50% volume, with a great mouth feel and a lasting finish that goes on and on. Delivery is smooth, at first hides the big flavours followed by wave of flavour after flavour including oak hints and soft vanilla. Hints of coffee and chocolate, but what amazes me is the peat in this malt is big but not overpowering and you can easily pick out flavours, adding a little water to this thing makes it an unbelievably smooth and easy drinking whisky but holds on to the flavours. 4.9
Different to say the least, but is a world class whisky that ticks all the boxes for me. It goes on and on and I can honestly say I would be able to sit down and drink this thing at any time. It stays with you for a long time and definitely a whisky that warms, soothes and excites. 2.5
Brilliant, brilliant whisky that I enjoyed immensely. It certainly deserves the attention and accolades it is getting, one of the most exciting whiskies I have had and opened up my eyes to trying new whiskies from anywhere around the world. Also considering the price of this thing it balances out to be one of the best drams I have ever had.
Neat, or with a little water is the perfect serve for this whisky. Cocktails, well it's a big flavour and you don't want to lose much with this thing so anything you do make I would suggest to showcase the spirit and not take a lot away from it. I would say a Rob Roy/Manhattan variantion is going to be awesome, but it does have enough flavour to sit well with bigger flavours. See what you reckon, and let us know what you think.
15ml Sweet vermouth
5ml Dry vermouth
2 dashes of Angostura
Stir for 20 seconds over ice, strain into a chilled cocktail glass, garnish with a brandied cherry and a discarded orange twist.
50ml Amrut Fusion
25ml lemon juice
2 muddled cherries
12.5 ml Chai tea syrup
3 dashes Jerry Thomas Decanter bitters
15ml egg white
Muddle cherries, add other ingredients and gve a quick dry shake. Add ice, shake hard for 15 seconds. Strain over ice in a lowball, garnish with cherries and a cinnamon stick.
Review by The Whopper
|Posted by Barmageddon on January 7, 2011 at 8:23 AM||comments (6)|
In A Nutshell
Dry chocolate spirit with vanilla notes, best used as a straight up cocktail ingredient, more so as a flavour enhancer over as a base spirit. Can be used as a "misting" ingredient for giving any drink a great aroma and not leaving a sticky trace. At 40%, it's not playing games either. This is a great product, the new St.Germaine. BUY THIS PRODUCT!
Nose - A strong fresh bitter chocolate smell, the same freshness as you would expect from mint. Truly unique. Vanilla comes through at the tail end but obviously over-ridden by the chocolate. Imagine walking through the doors of Willy Wonkas alcoholic cousins booze soaked chocolate factory. 2.3
Taste - The initial taste is unsurpassed obviously the chocolate notes are heavy initially with a silky mouth-feel, however unlike anything before it opens up the palate perfectly for the vanilla to creep through and right before the expectation of the sickly sweetness a wave of dry freshness takes over the mouth and sets it up for an epic finish which somehow changes the entire flavour profile creating a supreme freshness over the palate releasing an almost Cardomom flavour. 4.5
Balance - The dryness of the spirit is a little over whelming, however the levels at which the flavours dance over the palate is amazing, albeit chocolate and vanilla as to be expected are dominant but at no point overwhelming. The flavours are released in complex levels in fruition with the dryness, by no means technically "balanced" but it does the job! 2.0
Quite simply a breakthrough spirit, surprising its taken this long. One of the best cocktail ingredients on the shelves to date! There are 2 major revelations with Mozart Dry the first being is that being a chocolate spirit, "it's got to be sweet, duh, it's chocolate!", however with the clue being in the title it is about as dry as John Major! The second is it packs a punch of 40%, so you are dealing with a heavy duty spirit now, no 17% chocolate milk, like its fellow siblings. They have done this by simply releasing their chocolate macerate (with their unique and highly bespoke machinery), that is hidden in all of their liqueurs, which is what they should have done along time ago, obviously the Aztecs got there first. However good things come to....etc, this is basically a "straight up cocktail stir-tenders" dream, for once a chocolate flavouring, doesn't give you a sugar rush and off set the balance of any mix it looks at.
HOWEVER, I heard a truly scary sub-plot lurking behind this little treasure that almost tarnished it for me, for its sheer "ponce-icity" by going through a process called "sound-milling" where (in a nutshell) the spirit sits in a room for 24 hours listening to....that's right, fucking Mozart! Jesus wept! This was only what I had heard so felt it appropriate to look into it further before resentfully using it in...everything, and low and behold, the Mozart Liqueurs do, Mozart Dry does not! The actual reason behind sound-milling albeit "a bit much" is pretty interesting
Cocktails and Recomended Serve
Possible to replace:
London Dry Gin - Negroni., Gin Smash, Vesper, White Lady, Clover Club, 7th Heaven
Campari - Negroni, Americano,
Dry Vermouth - Manhattan, Between The Sheets.
Bitters (Slightly increased quantity) - Old Fashioned!!!
50ml Makers Mark
15ml Mozart Dry
15ml Martini Bianco
2 Regans Old No.6 Bitters
Stirred and served straight up with an orange twist
Review by Big Mac
|Posted by Barmageddon on January 6, 2011 at 10:33 AM||comments (0)|
Similarly as we have done for the criteria of the spirits criteria we will again be rating cocktails and mixes out of 10. We have chosen to follow a three tier marking criteria, with 50% going on taste, and then equally divided between Aroma/Garnish and balance of the drink.
Taste - The initial flavour of how well the ingredients complement each other up until the full flavour has been reached, and then consideration of the finish of the drink, identifying how the drink transitions from the glass to your palate and then the residual flavour left on the palate. 5/10
Aroma/Garnish - The fragrance of the cocktail and and how the garnish compliments the drink. Important factors are how the aroma prepares you for the taste and whether it is complimenting. E.g. Mint on a Mai-Tai, is just as much an ingredient regardless of it being a garnish. 2.5/10
Balance - The simple importance of not one particular characteristic overriding the others. The main aim is to trigger all taste senses at the same time - Sweet, Sour, Salt, Bitter & Umami (Umami represents the taste imparted by the amino acid L-glutamate and 5’-ribonucleotides such as guanosine monophosphate (GMP) and inosine monophosphate (IMP). It describes a pleasant "brothy" or "meaty" taste with a long lasting, mouthwatering and coating sensation over the tongue. This is due to the detection of the carboxylate anion of glutamic acid in specialized receptor cells present on the tongue, only discovered in 1908 - Parmesan Cheese or nuts would be an example) 2.5/10
Where applicable, history and/or relevant stories about the given cocktails will be included as well as what we regard as the best style or brand of ingredients will be listed. This is mainly of a personal opinion, and it will be REALISTIC ingredients for what we will have locally so you can do one, if your making your Corn 'n' Oil with Dorado 25, Margarita's with De La Familia Platino or Sidecar's with Paradis etc. We will be aiming to give the best all round drink possible.
Any comments welcome as this is there to purely improve the standard of the area in drinks and the local industry, again we are of no affiliation to brands, sponsor or drink pimps so have faith that we will both praise and slate in fair amounts!
|Posted by Barmageddon on January 6, 2011 at 10:01 AM||comments (0)|
The criteria that we shall be assessing the spirits we taste will be all marked out of 10. Simple and straight forward. The marks will be equally divided between Nose and Balance while the Taste will carry a whopping 50% of the marks. There will also be a bonus Leary Face for Value for money versus quality.
Nose - simply the aroma that comes off the liquid. 2.5/10
Taste - the initial arrival of the flavour on the palate right up until the maximum intensity of the flavour potential has been reached. We will include the finish within the taste rating to give all un-aged spirits a chance, this being the flourish of the tail with most spirits, often synonymous with aged characteristics . Jim Murray depicts it best, by giving the example of a sulphur-tarnished cask (Whisky) may be fully revealed by a dry, bitter residue on the palate that is hard to shake off. 5/10
Balance (Mouthfeel) - simply looking for balanced complexity, i.e. not being to one sided in its characteristics. You may scream Islay Whiskies, however they too revel in depth and complexity beyond the smoky effect of peat. 2.5/10
We have opted for a quantifiable system as so many times when looking for a quality product or simply getting a quick answer to whether a product is half decent. So armed with this simple marking criteria start applying it to everything you taste and comparing to.
As previously mentioned we shall be including notes within the given sections and what we collectively decide as some of the best cocktails for the given spirits, where they can truly shine, or just competition winning drinks!
|Posted by Barmageddon on January 6, 2011 at 9:14 AM||comments (0)|
Hello all and I bid thee welcome to the Barmageddon Mixes & Booze Revooze blog. First port of call, is thank you for visiting our humble little on-line cottage and taking the time to be even reading this. This blog will be our main source of output for giving our personal opinions on booze and cocktails. Our focus is to give a quantified score for both cocktails, spirits and other fancy libations we lay our hands upon.
All reviews will be done of our own opinion based upon a standardised marking scheme that shall be posted shortly (so you can see if you agree) with the ultimate score, which will be simply out of 10. Within these reviews, we shall give a no bullshit approach to using the liqueur, our ideal serves and mixes as well as advice on competition approach when using said spirit.
We have absolutely no affiliations with any brands, sponsors or booze pimps, so should a product or cocktail cross our paths, that has cut corners or is just plain dire then it shall be duly dealt with, so please watch this space.
The Medium Deals of Barmageddon