Tag: distillate

Vegetable Cocktails: The New Fashion

Fruit cocktails? They are going out of fashion! The current trend is all about vegetable cocktails. They are beautiful to look at and look great on that perfect photo. In fact, it is an unwritten rule on social media that you must post a photo of your drink on Instagram before you take a sip. Vegetable cocktails are becoming increasingly fashionable in hipster environments and in the most popular bars.

cocktail, distillate, fruit, vegetable, cocktail trends, trends

However, this is probably not the first time you have come across a cocktail containing vegetables. For a while, it has been common to find cucumbers and celery in drinks (we’re looking at you, Gin and Tonic…). And of course, one of the most popular cocktails in the world is the famous Bloody Mary which contains tomato juice.

Therefore, today we have decided to look at 5 very easy recipes for vegetable cocktails. We can help you ensure that your aperitifs and your parties will be more ”green”.

Green Paradise

  • 2 handfuls of fresh spinach
  • 4 cl of vodka
  • 3 cl of coconut milk
  • 1.5 cl of Bénédictine
  • 2 drops of absinthe

Wash the spinach and mix it with coconut milk, vodka and Bénédictine. Put two ice cubes in a beautiful old glass, pour the drink, and finish with two drops of absinthe. That’s it!

Red Bell Cocktail

  • 40 g of red pepper
  • 4 cl of gin
  • 6 basil leaves
  • One cup of lemon juice

Cut the red pepper into very thin strips. Put the strips in a cocktail shaker with lemon juice and basil. Grind the mix in a mortar to extract the juice. Then add it all with the gin and some ice in the shaker. Shake well, filter and pour the contents into a Martini glass.

cocktail, distillate, fruit, vegetable, cocktail trends, trends

Psycho Carrot Deluxe

  • 4 cl of rum
  • 1 cl of Triple Sec
  • 3 carrots (6 cl of juice)
  • 1 cl of coconut milk
  • Nutmeg powder (2 pinches)

Juice the carrots (or use a good quality carrot juice). Put some ice cubes and all the ingredients in a cocktail shaker. Shake well and pour everything into a glass full of ice. Simple, right?

Zucchini Sake

  • 2 zucchinis
  • 2 tablespoons of lemon syrup
  • 6 cl of sake

Wash and chop the zucchini, then squeeze the pulp to obtain a very liquid juice. Pour the zucchini water, lemon syrup, sake and ice into a shaker. Shake well and pour the entire contents into a glass, adding some ice cubes and a zucchini peel as decoration.

Beetroot cocktail

  • 45 g beetroot
  • 3 cl of lemon juice
  • 4.5 cl of whiskey
  • 17 g of sugar
  • 1 cl of tonic
  • Thyme

Crush the beet to extract its juice. Add the beet juice and sugar in a pan and heat over medium heat until the sugar has melted. Let it cool. You should have obtained about 30 ml of red turnip syrup. Add the syrup, whiskey, lemon juice, tonic, and some ice in a shaker. Shake and pour into an old fancy glass. Garnish with thyme.

 TAGS:Cointreau

Cointreau

The Cointreau is a fine liqueur originally from France in the mid-19th century, triple-filtered.

The Cointreau is a fine liqueur originally from France in the mid-19th century, triple-filtered.

 TAGS:Grey Goose Vodka 1L

Grey Goose Vodka 1L

Grey Goose Vodka 1L is undoubtedly one of the most famous vodkas in the world.

Whisky from out of space

 TAGS:undefinedThe famous Whisky brand Suntory, the principal Japanese manufacturer of this drink, launches studies to age the distillate in conditions of weightlessness. The goal is to gain a milder drink.

Suntory considers it possible, that the weightless conditions in space could have an effect on the movement of the liquids, in a way that the water and alcohol molecules unite more easily, resulting in a whisky with a milder taste.

So, the outstanding Japanese brand last August sent 5 kinds of whisky to the International Space Station (ISS), to study how they age in a weightless surrounding.

The launch took place at Tanegashima space center, located in the southwest of the country. The samples arrived aboard the unmanned Japanese freighter HTV 5, also called “Konotori 5” (white stork), together with 4,5 tons of various other supplies.

This experiment is carried out jointly with the Japanese space agency (JAXA) in the Japanese experiment module of the International Space Station, nicknamed Kibo.

Suntory tests two experimental groups of distilled spirits in this weightless conditions for different periods of time. The first group will return to earth in September 2016, the other one will stay at least 2 years in space, according to the specialised publication of The Spirits Business.

In each group, the selection of various samples of the different alcoholic drinks will be stored in the space station, while another identical sample will be stored in Japan during the same period of time. Like this, the effects of the environments on the aging process can be studied. “Even though the researchers have taken into account a variety of scientific approaches to elucidate the underlying mechanism of this process, we still don’t have the full picture of how it happens”, says the group.

Among the whiskys sent do the ISS, there are samples of 10, 18 and 20-year-old ones, as well as distilled spirits that have not yet been submitted to the process of aging.

Suntory has stated that the space aged beverages will not be sold to the public because the objective is experimental.

*Picture: Le voyage dans la Lune – Wikimedia Commons

 TAGS:The Yamazaki 18 YearsThe Yamazaki 18 Years

The Yamazaki 18 Years: a Single Malt whisky native of Japan with an alcohol content of 43º. 

 

 

 TAGS:Hibiki 12 Year OldHibiki 12 Year Old

Hibiki 12 Year Old: a Single Malt whisky made in Japan that presents an alcohol content of 43º.

 

 

 TAGS:The Yamazaki 12 YearsThe Yamazaki 12 Years

The Yamazaki 12 Years: a Single Malt whisky from Japan with an alcohol proof of 43º.