Bourbon Whiskey

American's don't need to be lectured on Bourbon, but still, let's put it in record like all other spirits. A Bourbon in American spirit is a barrel-aged distilled liquor made primarily from corn. The name might have been derived from the French Bourbon dynasty, or from Bourbon County in Kentucky, or Bourbon Street in New Orleans, both named after the French Dynasty.

Technically, most whiskey made in America are legally classified as Bourbon, although Bourbon is in spirit a Southern Whiskey with special connection to Kentucky. Note than although Tennessee Whiskey is classified as Bourbon, Tennessee distilleries do not prefer their whiskey to be unique and referred to as Tennessee Whiskey only.

Distilling came to Kentucky in the late 18rth Century with the Scots, Scot-Irish and other settlers including English, Welsh, German and French, and they brought with them their distilling techniques and ageing processes in charred oak barrels. The charring is what gives the Bourbon the brownish colour and distinctive taste.

To be a legal Bourbon, a whiskey has to meet the following criteria

Produced in the United States and Territories (Puerto Rico) and the District of Columbia
Made from a grain mixture that is at least 51% corn
Aged in new, charred oak containers
Distilled to no more than 160 (U.S.) proof (80% alcohol by volume)
Entered into the container for aging at no more than 125 proof (62.5% alcohol by volume)
Bottled (like other whiskeys) at 80 proof or more (40% alcohol by volume)

Anejo Rum

Rum is a liqour that originated in the West indies and is made by fermenting then distilling sugarcane molasses or sugarcane juice. The distillate is usually a clear liquid and is then aged in oak barrels.

Most Rums are produced in the Caribbeans and American countries, but are now produced in other sugar producing countries like PHilippines and Taiwan.

The first recorded mention of Rum comes from Barbados, in about 1650. They were originally called "kill-devil" or "rumbullion" and later on, simply Rum.

Gold Rum

Gold Rum or Amber Rum is a Rum aged in a wooden cask that gives it it's characteristic colour and sweetness and rich flavour.

Note that all Rums are born white or light, or rather colourless, it's in the ageing process that they gain their character and colour. Amber Rum is aged in Wooden/Oak Casks while Dark Rum is aged in Charred Oak wood Casks.

Jamaican Dark Rum

Dark Rums have molasses as their main ingredient, the dark liquor has a full bodied flavour of spices and caramel and is a favourite drink with Cola and is part of so many cocktails.

The term Dark Rum is not a legal definition but it generally refers to any rum that is dark brown in appearance due to ageing or from additional molasses or caramel.

The colour of Dark Rum varies from Gold to Black, depending on the years of ageing in the vat.

151 Proof Rum

Overproof Rums are Rums with a much higher alcohol concentration which is usually greater than 57.5% but although 151 proof means 75.5% ABV, most Rums with 57.5% Alcohol are labelled as 151.

Overproof Rums are highly inflammable and are usually used in cocktails as a top layer meant to be ignited and burst into flames, rendering a charred flavour to the drink while arousing awe and interest by quite a fire show.

Overproof Rums are not meant to be drank neat or even as a base spirit, the alcohol concentration is too high, but it can add special character to mixed drinks.

Bacardi 151 was a famous overproof Rum and although it has been discontinued in 2016, there are other pretty famous brands like Lemon Hart 151, Hamilton 151, Wray and Nephew White Overproof Rum and Pusser’s Gunpowder Proof.

Note: Gunpowder Proofing a Navy Rum was an old concept, where Rum poured over Gun powder would not wet the gun powder and when lit, the gun powder will catch fire once the alcohol has burnt.

Navy rum was originally a blend mixed from rums produced in the West Indies. It was initially supplied at a strength of 100 degrees (UK) proof, 57% alcohol by volume (ABV), as that was the only strength that could be tested (by the gunpowder test) before the invention of the hydrometer. The term "Navy strength" is used in modern Britain to specify spirits bottled at 57% ABV. - Wikepedia

Redrum Rum

Rum is a liqour that originated in the West indies and is made by fermenting then distilling sugarcane molasses or sugarcane juice. The distillate is usually a clear liquid and is then aged in oak barrels.

Most Rums are produced in the Caribbeans and American countries, but are now produced in other sugar producing countries like PHilippines and Taiwan.

The first recorded mention of Rum comes from Barbados, in about 1650. They were originally called "kill-devil" or "rumbullion" and later on, simply Rum.

Spiced Rum

Spiced Rum is either Dark or White Rum that has been steeped with herbs and spices to render additional flavour to it. Spices can range from Cinnamon and Black Pepper to Rosemary and Anise seeds.

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.

7 Up Soda

Soda refers to carbonated water, sweetened, flavoured or plain, but there is a difference between Soda and plain Carbonated Water or Sparkling Water, which is known as Seltzer Water, while Seltzer Water is plain water carbonated to add fizz, Soda water contains potassium bicarbonate and potassium sulphate in the water, and according to research Seltzer Water is safer for teeth health and sparkling water provides true hydration and is better at it than regular soda or diet soda.

Grenadine Syrup

Grenadine is a common non-alcoholic pomegranate syrup with a characteristic deep red colour. It is a very popular cocktail ingredient, used for its pomegranate flavour and more for its ability to add a reddish to pink tint to a cocktail.

The name Grenadine originates from the French for pomegranate, which is grenade.

Grenadine is not subjected to regulations like alcoholic beverages are, and there are no region specific formulae any more, and thus manufacturers often replace pomegranate with blackcurrant juice and other fruit juices while retaining the same flavour profile.

Many producers now use artificial ingredients like high fructose corn syrup, water, citric acid, sodium citrate, sodium benzoate and food grade red colour along with natural and artificial flavours.

Passion Fruit Juice

Passion Fruit, is the fruit of a vine species of passion flower, the Passiflora edulis, native to southern Brazil, Paraguay and Argentina, and is cultivated commercially for its sweet, seedy fruit. Passion Fruit juice is often added to other fruit juices and cocktails to enhance the aroma.
The name passion fruit has nothing to do with the other meaning of the word, that is "strong and barely controllable emotion", it comes from the Passion of Christ, the suffering and death of Jesus, since the flowers were named after Christian emblems to inspire the natives towards Christianity by the Missionaries.
Passion Fruit pairs well with Banana, coconut, kiwi, lemon, lime, mango, orange, papaya, peach, pear, pineapple and strawberry, and can enhance the flavour of a tropical cocktail and make it super sexy to the senses.

Ice

Ice is so obvious in most drinks, be it a straight drink or a mixed drink, that we often forget it's importance or even reason behind using a crystal clear good quality ice in a glass of whisky, or crushed ice in a tall glass to enjoy a cocktail.

Ice tempers a hard liquor, and as is in the case of whisky for example, if you prefer the flavours of whisky reach your nose without the hard note of spirit lingering around, or want to avoid the mild sting of a neat whisky, a cube of ice mellows the strength down a little and as it melts slowly, the aroma and flavour is released from the whisky slowly and makes whisky progressively weak, lingering and palatable.

Ice in Vodka helps release the little flavour a Vodka has, slowly, instead of letting the Vodka hit your nose all at once,

In mixed drinks, ice plays an important role in creating the perfect temperature a certain drink requires and bartenders use ice in several different ways, crushed ice for long drinks that will allow the cocktail to slowly water down like a Mint Julep, Moscow Mule, Rum Swizzle, Sherry Cobbler and other Tiki drinks, a large block or cubes of ice for drinks that are spirit heavy, such as the Old Fashioned, Negroni, and Manhattan

Sugar Cubes

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