The process of brewing beer is as follows;

firstly the starch is converted into the ‘wort’ a sugary liquid bu mixing hot water with the starch such as malted barley known as mashing. The grains left in the mashing process are washed (known as sparging) to extract any fermantable liquid left. The wort is then placed in a kettle or copper and boiled for 1 hour, evaporating the water and leaving the sugars behind at which point the hops are added. The longer the hops are cooked for the stronger the bitter flavour becomes but less of the hop flavour remains. The hopped wort is then cooled in a fermenter where yeast is added. You have then produced beer which can then be aged in casks, kegs or bottles for various types of beers.

Vodka is generally produced from a distillation of starch and/or sugar matter such as grains with vodkas made from rye and wheat deemed to be superior. Some other Vodka’ outside the areas known as the ‘Vodka Belt’ (made up of the original Vodka producing nations) are also made from potato, molasses, grapes and sugar beet with some made simply of yeast and crystal sugar. Nations within the Vodka Belt in Northern Europe have sought standardization regulations from the EU so that only Vodka made from grain and distilled in the traditional manner can be classified as Vodka.

Vodka is now one of the world’ most popular spirits, formerly not consumed much outside of Europe, since the mid 1970’s Vodka has overtaken sales of Bourbon in the USA. Some argue that the recent popularity of Vodka is sue to its lack of odour or taste making it ideal to mix with other flavours and as an alternative to other spirits in cocktails such as using Vodka instead of Gin in a Martini.

Vodka Links

How to make a Red Cherry Breezer

How to make a Midori MoMo

Distilled Gin is made by redistilling the white grain spirit used to make the gin which has been flavoured with Juniper Berries. Compound Gin is made by flavouring the neutral grain spirit with juniper berries but is not redistilled. Sloe Gin is made by infusing the gin with sloes (fruit from the blackthorn) and is one of many infused gins. Plymouth Gin was a favourite of Winston Churchill and can only be made in Plymouth, England and this restriction is enforced under European Law. Old Tom Gin is slightly sweeter then London Dry Gin and is used in the cocktail Tom Collins which is where the gin gets its name. The most common form of gin is London Dry Gin, which is made by redistilling neutral grain spirit after it has been infused with botanicals such as lemon or bitter orange which are the most common. However, London Dry Gin can also be infused with botanicals such as anis, cinnamon, coriander and cassia bark to name a few.

Gin Links

How to make a Mayflower

Unlike many spirits and liqueurs, the classification of rum is reliant upon the country in which it is produced. For example, Colombia requires a minimum abv of 50 whereas other South American nations only require the abv to be 40 (see Citydrinking drinks glossary for definition of abv). Furthermore Mexico requires a resting or aging period of 8 months where as in the Dominican Republic the minimum is 2 years. The type of rum also varies from country to country with largely Spanish Speaking countries producing light rums with a smoother finish, English speaking countries tend to produce darker rum with strong molasses flavours; where as many French speaking production countries produce rum which has a sweeter flavour and are often more expensive then the molasses based rums.

Although different countries classify the various rums in different ways it is generally accepted that the types of rums to be found are:

•Light Rum – subtle in flavour and often used as a base in cocktails
•Gold Rum – aged in barrels and therefore acquire a stronger flavour and darker colouring.
•Spiced Rum – Dark in colour and often infused for a spiced flavour.
•Dark Rum – Aged for a significant period of time in charred barrels it has a strong molasses flavour and dark colour and is usually drunk straight or used in cooking.
•Flavoured Rum – flavoured with fruits such as oranges these are often served on their own.
•Overproof Rum – must contain an abv above 40, however overproof rums can often be found to contain a proof above 75% and 151 and higher are not uncommon.
•Premium Rum – Designed to rival other spirits such as Cognac, Premium Rums are aged for a significant time and due to their quality are drunk without the introduction of other ingredients.

Rum Links

How to make a Sevillian

How to make an almond and rum sour

Some believe that Champagne was invented by the monk Dom Perignon around 1700; however the second fermentation which is vital in the champagne we drink today was documented by an English physician 40 years previously. Dom Perignon was responsible for certain features of champagne including the wire collar which surrounds the cork in order to withstand the pressure from the bottles contents. Champagne’s prominence is largely due to its popularity with French Royalty and word of this unique drink and its association with luxury and power spread via other European Royalty.

As the term ‘Champagne’ is restricted to the region it is produced similar sparkling wines produced in other countries have been given names to define them from other sparkling wines such as Cava in Spain, Asti in Italy, Cap Classique in South Africa and Sekt in Germany. There are also types of Champagne including Vintage and Non-Vintage. Vintage (see ‘vintage’ in citydrinking glossary) champagnes must be made of at least 85% of the grapes from a vintage year, whereas Non-Vintage are a blend of various vintages. Blanc de Noir champagnes meaning white of blacks are produced using the cuvee (see citydrinking glossary) of either Pinot Noir or Pinot Meunier or a blend of the two. Blanc de Blanc or white of whites are made purely from Chardonnay grapes. Prestige Cuvee brands of champagne such as Cristal or Moet & Chandon Dom Perignon brand are a producers premier product. Champagne is available in 2 sizes; the standard 750 ml bottle and the 1.5 Litre Magnum bottle. Champagne is traditionally served in champagne flutes at a temperature between 7 to 9 degrees Celsius and the bottle should be opened by holding the cork firmly and turning the bottle or by removing the head of the bottle with a sabre.

Champagne links

Most Tequila is aged in casks and has 38-40% alcohol content; however some are made to contain an alcohol content of 43-46%. There are various types of Tequila which differ depending on the producers and although there remains a selection of family owned brands most of the top selling Tequila brands are owned by multi-national groups such as Fortune Brands or Brown-Forman who purchased the Herradura brand for $776 million in 2006. As well as changes in the ownership of Tequila producers there has also been a development since the turn of the century in the types of Tequila being sold with flavoured vodkas being officially recognised by The Tequila Regulatory Council of Mexico and the introduction of ‘extra anejo’ or ‘ultra aged’ category of Tequila which must have a minimum aging period of 3 years.

Tequila usually is comprised of 2 categories; mixtos and 100% agave. Mixtos is made up of roughly 49% agave and 51% other sugars which are normally glucose based. The 100% agave is fructose based and has 5 sub categories:

1. ‘Blanco/Plato’; meaning white or silver respectively is a white spirit, un-aged and is bold in flavour.
2. ‘Oro’; meaning gold is made up of un-aged Blanco tequila as well as other aged tequila’s and often caramel colouring.
3. ‘Reposado’; meaning rested is aged for between 2 months to 1 year in oak barrels and like ‘Anejo’ has a smoother flavour.
4. ‘Anejo’; meaning vintage is aged for between 1 and 3 years in oak barrels.
5. ‘Extra Anejo’ which is aged for a minimum of 3 years in barrels and has only been available since 2006.

The method of drinking tequila differ depending on whether it is drunk within or outside of Mexican borders. Within Mexico tequila is served in glasses called ‘caballito’, meaning little horse and is drunk neat often with the accompliment of a ‘sangrita’ which is traditionally red but can also be green (visit the Citydrinking ‘How to’ guides for recipe) and no salt or lemon/lime. Outside of Mexico tequila is most commonly drunk as a shot with salt to lessen the burning sensation and lemon/lime, which balances and enhances the flavour; this is often referred to as a ‘slammer’ or ‘tequila cruda’. In areas of central Europe Tequila Oro is consumed with cinnamon and orange There is a common misconception that tequila should come with a worm in the bottom of the barrel, however the worm is in fact the larval of a moth which lives on the agave plant and if found during the processing of tequila it is said to indicate a lower quality product. The continuous use of the ‘worm’ in tequila bottles has been put down to a marketing ploy which began in the 1940’s.

Tequila Links

In light of the amount of Christmas & New Year themed questions we have had, citydrinking decided to theme this ‘Ask Myles’ feature to help with any holiday queries you need help with.

Jake - London

Hi Jake, the all time classic is the “Classis Champagne” cocktail! Half a measure of Brandy, 5 drops of Angostura Bitters onto 1 sugar cube, then carefully top up with Champagne. If this is too much try a couple of mint leaves, quarter to half a shot of good gin, half to one teaspoon of sugar and top up with the good stuff; it’s called a Cowgirl. For those watching their unit intake over the festive season, try a dash of elderflower cordial and top up with some bubbly.

Is there such a thing as a hot cocktail? Do you have any recipes?

Siobhan - Newcastle

Yes a great one for this time of year is the Hot Apple Pie. Made with Tuaca (2 shots), 200ml of hot apple juice, teaspoon of lemon juice, some flambeed cinnamon. Another classic is Hot Buttered Rum, you need:

2 cups firmly packed brown sugar
1/2 cup butter or margarine
1 pinch salt
3 sticks of cinnamon
6 whole cloves
1/2 teaspoon ground nutmeg
2 cups of rum
heavy cream - whipped
ground nutmeg - for topping

Put all the ingredients, except the rum, cream and nutmeg into a pot. Add 1 litre of hot water and stir well. Cover pot and cook on a low heat for 5 hours. Add rum, stir to blend and serve in warm jugs with a scoop of cream and a dusting of nutmeg. This will serve up to 15.

Does it matter which brand of vodka I use in a cocktail as some taste different? Is there one brand that is universally good?

Tom - Edinburgh

Yes, but remember the power of marketing!! I would recommend trying something new everytime you went out and ask the bartender if they can suggest anything. Remember bartenders love to talk!! My particular faves at the moment are Chopin, Uluvka, Potoski and Rain. All very different but great to drink whatever the occasion.

I’m having a big get together just before Christmas, what is a good pre-dinner cocktail that most people should like and can be made on mass?

Amy - Cheshire

This time of year is all about punch apparently. I am not the biggest fan of Xmas punches due to the fact that everybody always loads them up with booze and you have no idea as to how much you are drinking. To be truly festive why not offer some port or a wicked sherry like Pedro Ximenez. if you are after cocktails then try a Spring Punch..which is:

2 shots of vodka
Berry Puree (use tinned fruit as it is really inexpensive now)
teaspoon of lime/lemon juice
teaspoon of the tinned fruit liquor
top with bubbly

All easy to prep beforhand, all you have to do is pour some into a champagne glass and top with bubbly.

I noticed on the mixology podcasts that for some drinks you light the skin of a fruit - what does it do?

Brooke - London

What we are doing here is cheating. When we make drinks we don’t just try to flavour what’s in the glass but also the area around your head and glass as well. this is called the ‘head and glass space’. By igniting the essential oils found in the skin of all citrus I am injecting the aroma of caramelised oils into the air and onto your drink. You can use this technique to incorporate citrus flavours into a drink without using the juice. The bright flash of fire gets your attention back on me. These tricks are used by bartenders so that they can maintain control of the bar at all times and remain the centre of attention!

I work in a bar at the moment while i’m at university, but we don’t do any cocktails. What is the best way to learn for a novice like me?

Jo - Birmingham

Either go on one of my courses (see www.shaker-uk.com for more information) sorry for the plug, or go to the ‘How to…’ feature here on www.citydrinking.co.uk. Or if you are just getting started get a decent book; ‘Craft of the Cocktail’ is a good place to start, some booze, good fruit and herbs and have a party. The best way is to learn from other bartenders, so go to bars, bar shows and forums to discover what’s new flavour wise. Remember the only way to make good drinks is to make them all the time. So build up your confidence and remember to make all drinks the same way, not just cocktails. Also read, read and do some more reading, don’t just limit yourself to drinks read about fruit, herbs, sugars and different countries and customs.

Ingredients

1 1/2oz Gin
1/2oz Apricot Brandy
1/4 - 1/2oz Elderflower cordial
1 oz Apple juice
Half a Lemon (cut into thirds)

Method

Add all ingredients in a Boston glass
Shake
Double strain using a tea strainer
Serve in a Martini glass

Garnish

Lemon Ribbon

Ingredients

6-8 Mint leaves
1 b.s. Demerera Sugar
2 lemon wedges sueezed
1oz Midori
1 1/4oz Vodka
Dash of soda

Method

Muddle/build

Garnish

Sprig of Mint
Lemon fan

Ingredients

1/2oz Cassis/Blackberry Liqueor
3oz Bourbon
1/2oz Red Sweet Vermouth
1/2oz Lemon juice

Method

shake and strain into rocks or into a martini glass

Garnish

orange slice