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Liberty Cocktail
In which period did cocktail consumption saw the worst decline ever?
MOREThe late 1970s and early 1980s saw the worst decline in cocktail consumption ever. This was due to several factors including the rise of disco and its associated club culture which favoured hard liquor over mixed drinks; the popularity of wine among young adults; and the increasing availability of cheap mass-produced beer.
Liberty Cocktail
Very Strong ABV ( above 30% ), Potent and intense.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.
apple pie with cheddar cheese or caramel apple tart
Citrusy, Brandy, Sweet
- White Rum 2.25 cl
- Calvados Brandy 2.25 cl
- Sugar 1 tsp
- Lime Wedge 1 -
highball glass
liberty is a popular Beer cocktail containing a combinations of White Rum,Calvados Brandy,Sugar,Lime Wedge .Served using highball glassLiberty Cocktail Ingredients
White Rum,Calvados Brandy,Sugar,Lime Wedge,
Liberty Cocktail Recipe
Press a sugar cube onto a lime wedge in a small highball glass. Add calvados and rum, stir well, and add ice cubes. Stir again, and serve.
White Rum
In the making of Rum, the produce of the fermentation and distillation process of molasses is a transparent spirit, which is then aged in vats or barrels and the end result of the ageing is Rum.
White Rum differs from Dark Rum in this process of ageing, while to produce a Dark Rum, the distillate is aged in a large charred oak barrel, White Rum is aged in big stainless still barrels.
There are no legal categorisatoin of Rums and it's just a matter of practice that dark rum is used in cooking or is drunk straight or with a Cola , white rums are mostly used in cocktails.Calvados Brandy
Calvados is a cider brandy from Normandy, France. Calvados is distilled from cider made from specially grown and selected apples, from over 200 named varieties. The fruit is harvested and pressed into a juice that is fermented into a dry cider. It is then distilled into eau de vie. After two years of aging in oak casks, it can be sold as calvados. The longer it is aged, the smoother the drink becomes. Usually, the maturation goes on for several years.
Calvados is different from a Hard Cider which is popular in the British Isles.
a Hard Cider is a bubbly low alcohol beverage that is often mistaken for a beer for it's carbonated nature and is not even a wine since it's fermentatation is not complete and thus it's less alcoholic and mildly sweet (since apple doesn't contain as much sugar as grapes even the semi-fermented beverage doesn't contain as much leftover sugar as a wine at s similar stage would have ) whereas a Calvados is produced by distilling a cider.
"Calvados is the regimental drink of The Queen's Own Rifles of Canada, The Royal Regina Rifles, The Royal Canadian Hussars, Le Régiment de Hull, Le Régiment de Maisonneuve, and The Sherbrooke Hussars. The troops were gifted with Calvados as the units passed through Normandy following the D-Day invasion." - WikipediaSugar
Brown Sugar is a sucrose sugar with a distinctive brown colour from the presence of molasses, it is a partially refined or unrefined sugar containing sugar crystals and residual molasses giving it a distinctive taste and flavour of crystallised molasses or toffee. The taste of dark brown sugar is described as a caramel taste with a deep molasses flavour.
Brown sugar is used in cocktails where a caramel candy or toffee flavour is expected.Caster Sugar is finely ground granulated sugar. It is not as fine a powdered confectioners' sugar and has a little grit to it. It is somewhere between confectioners' sugar and granulated sugar, and melts in mouth with a mild spicy feel to the tongue
Vanilla Sugar is the regular granulated sugar infused with vanilla flavour, by using vanilla pods and seeds to flavour the sugar. A home made alternative is to use vanilla sticks or pods in a jar of sugar and leave it sealed for 4 weeks to allow the vanilla flavour to infuse. Or to use granulated sugar and vanilla extract and blend in a mixer, although this ends up in powdered sugar.
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