Comments on: Bacardi Cocktail http://thespiritworld.net/2006/06/05/bacardi_cocktail/ Quenching your thirst with sips, nips and tipples. Tue, 06 Jan 2009 03:15:29 +0000 http://wordpress.org/?v=2.0.4 by: asif shaikh http://thespiritworld.net/2006/06/05/bacardi_cocktail/#comment-71547 Thu, 03 Jan 2008 14:51:41 +0000 http://thespiritworld.net/2006/06/05/bacardi_cocktail/#comment-71547 hi! my name is asif shaikh.i do love bacardi drinking.i work as a headbartender at ccasanova in pune.i have been attending bacardi training session long time.Ccasanova is only the italian lounge bar in pune.i had also attended bacardi competition in mumbai. hi! my name is asif shaikh.i do love bacardi drinking.i work as a headbartender at ccasanova in pune.i have been attending bacardi training session long time.Ccasanova is only the italian lounge bar in pune.i had also attended bacardi competition in mumbai.

]]> by: George Sinclair http://thespiritworld.net/2006/06/05/bacardi_cocktail/#comment-300 Mon, 12 Jun 2006 03:20:53 +0000 http://thespiritworld.net/2006/06/05/bacardi_cocktail/#comment-300 Gum Syrup is sold in Europe as Sirop de Gomme, and it is 9 parts Sugar to 1 part water (or at least the Giffard Gomme is).<br /> <br /> It is a substitute for sugar, without adding any unneccessary volume.<br /> <br /> Also, the Jacques Straub book that people are referring to may be the 1920 edition. As I have yet to see any evidence that it is the 1913 edition. So it is possible that Hugo Ensslin's recipe could be the first printed recipe.<br /> <br /> Perhaps you could ask Brian Rea for the definative answer. Gum Syrup is sold in Europe as Sirop de Gomme, and it is 9 parts Sugar to 1 part water (or at least the Giffard Gomme is).

It is a substitute for sugar, without adding any unneccessary volume.

Also, the Jacques Straub book that people are referring to may be the 1920 edition. As I have yet to see any evidence that it is the 1913 edition. So it is possible that Hugo Ensslin’s recipe could be the first printed recipe.

Perhaps you could ask Brian Rea for the definative answer.

]]> by: Brenda Pederson http://thespiritworld.net/2006/06/05/bacardi_cocktail/#comment-299 Wed, 07 Jun 2006 19:41:30 +0000 http://thespiritworld.net/2006/06/05/bacardi_cocktail/#comment-299 I like the way you think, Wayne but it is stretching it just a bit... :-) <br /> ~ B I like the way you think, Wayne but it is stretching it just a bit… :-)
~ B

]]> by: Wayne http://thespiritworld.net/2006/06/05/bacardi_cocktail/#comment-298 Wed, 07 Jun 2006 10:55:51 +0000 http://thespiritworld.net/2006/06/05/bacardi_cocktail/#comment-298 The only court case involving a cocktail.... unless you count the tangle over the song "Rum and Coca-Cola" involving Morey Amsterdam and Lionel Belasco. But maybe that's stretching it. The only court case involving a cocktail…. unless you count the tangle over the song “Rum and Coca-Cola” involving Morey Amsterdam and Lionel Belasco. But maybe that’s stretching it.

]]> by: Brenda Pederson http://thespiritworld.net/2006/06/05/bacardi_cocktail/#comment-297 Tue, 06 Jun 2006 08:19:31 +0000 http://thespiritworld.net/2006/06/05/bacardi_cocktail/#comment-297 posting for Robert as there seems to be a technical problem this morning.... <br /> <br /> [strange, my response didn't get fully listed... here is the first part again...]<br /> <br /> (Guess I should have mentioned something about gum syrup so that you wouldn't have had to manually research it... hope you enjoyed the little hunt!)<br /> <br /> I've never seen gum syrup for sale, so it would have to be something you'd make yourself with gum arabic. Gum arabic will add extra viscocity to the resultant syrup, which can play a role in the final drink, but in this case with just a couple dashes being used, it might not be noticeable.<br /> <br /> <br /> -Robert<br /> posting for Robert as there seems to be a technical problem this morning….

[strange, my response didn’t get fully listed… here is the first part again…]

(Guess I should have mentioned something about gum syrup so that you wouldn’t have had to manually research it… hope you enjoyed the little hunt!)

I’ve never seen gum syrup for sale, so it would have to be something you’d make yourself with gum arabic. Gum arabic will add extra viscocity to the resultant syrup, which can play a role in the final drink, but in this case with just a couple dashes being used, it might not be noticeable.

-Robert

]]> by: Robert http://thespiritworld.net/2006/06/05/bacardi_cocktail/#comment-296 Tue, 06 Jun 2006 06:10:10 +0000 http://thespiritworld.net/2006/06/05/bacardi_cocktail/#comment-296 While we're on the topic of extra viscocity, I'll point out that a "Whiskey Sour" (Whiskey, Sugar, Lemon Juice) originally would often include a bit of raw egg-white in it as well to not only add viscocity, but also produce a bit of creamy foam on top when the drink was shaken. This led to early bar-made sour mixes also includeing egg-white in them... something that you also don't see anymore. While we’re on the topic of extra viscocity, I’ll point out that a “Whiskey Sour” (Whiskey, Sugar, Lemon Juice) originally would often include a bit of raw egg-white in it as well to not only add viscocity, but also produce a bit of creamy foam on top when the drink was shaken. This led to early bar-made sour mixes also includeing egg-white in them… something that you also don’t see anymore.

]]> by: LarryB http://thespiritworld.net/2006/06/05/bacardi_cocktail/#comment-295 Mon, 05 Jun 2006 22:47:48 +0000 http://thespiritworld.net/2006/06/05/bacardi_cocktail/#comment-295 I had to go look up gum syrup. Seems like it might have a texture/viscosity impact on the finished drink. I don't think I've ever run across it before. Can it be purchased, or is it necessary to go find gum arabic to make the stuff? I had to go look up gum syrup. Seems like it might have a texture/viscosity impact on the finished drink. I don’t think I’ve ever run across it before. Can it be purchased, or is it necessary to go find gum arabic to make the stuff?

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