Spirited Babble

Tips Of The Trade

No professional chef would dream of serving a soup, sauce, or other made from a scratch recipe without tasting it during the course of preparation. All recipes are subject to change and modification depending on the nature of the available ingredients and the taste preferences of the one who is doing the cooking. Complicated punches and other cocktails are no different. They must always be checked for flavour before serving ( unless you have made the drink before many times, or made a large batch ) especially for sweetness. If a cocktail turns out to be too sweet or sour despite the fact that you have followed the recipe carefully, adjustments should be made until you are satisfied with the results.

Cheers!

The “oh, so French!” brandy Remy Martin was founded in 1724 by the man Remy Martin. Cognac was first produced over a century later in 1830. Created in 1886, St-Rémy is the world’s number-one French brandy. St-Rémy French Honey Liqueur Honey is one of the oldest substances to be used as the bases of an […]

How They Are Made It is virtually impossible to describe exactly how liqueurs are created because of the wide variety of these drinks and the secrecy attached to their manufacturing. Although the possible combinations of ingredients are infinite, broad methods are used to produce a liqueur: a) infusion/maceration or percolation. b) spirit base. c) distillation. […]