I’m not a huge fan of liquid nitrogen. Especially when it is overused and more of a gimmick than actually enhancing the meal. The one place I do regularly like appreciate this element of molecular gastronomy is in cocktails. At the Aviary in Chicago they freeze ginger in a deconstructed… Read More →
“Rum is the history of America in a glass,” says author Wayne Curtis, in the introduction of his excellent book, And a Bottle of Rum: A History of the New World In Ten Cocktails. “It came out of the confusion of a freshly settled land, and its production became one of the dominant industries of the new economy,” writes Curtis. Through ten cocktails, Curtis explains not just the evolution of the spirit, but the development of the entire New World.
The Pisco Sour is the national drink of both Peru and Chile and who makes the better cocktail is fiercely debated among both countries. In Chile, the drink isn’t blended, but shaken, lacks egg whites, and is served in a flute. Chilean Pisco is also sweeter.
Living in Peru has a translation of an article from Lima, Peru’s El Comercio newspaper about Johnny Schuler, the founding member and president of the National Tasters Guild of Peru and a member of the Peruvian Academy of Pisco, who is part of a big pisco project in Ica that is being targeted at… Read More →
I was in Puerto Rico not long ago and someone was recommending to me traditional Puerto Rican food and drinks and the Piña Colada came up.
“But that’s not from Puerto Rico though, right?”
“Yes, it is. A guy at some hotel in San Juan invented it.”
My entire life I thought the Piña Colada was just some generic beach cocktail recipe, probably created by a Rum company somewhere. Heading to San Juan a few days later I went to investigate.