Comments on: Northern Virginia magazine https://scofflawsden.com/blog/2007/10/31/northern-virginia-magazine/ Tue, 09 Apr 2013 00:09:05 +0000 hourly 1 http://wordpress.org/?v=3.4.1 By: runoknows https://scofflawsden.com/blog/2007/10/31/northern-virginia-magazine/#comment-29 runoknows Wed, 20 Feb 2008 16:12:47 +0000 http://scofflawsden.com/blog/2007/10/31/northern-virginia-magazine/#comment-29 Cool! Thanks for reading! I'm actually going to try making the first one pretty soon. We've got a plethora of white grapes thanks to Cathy, so I'll just grab some fresh apple juice and a bit of ginger and give it a shot. If I get down to Schneider's, I'll do a check for the mandarin liquor. Cool! Thanks for reading!

I’m actually going to try making the first one pretty soon. We’ve got a plethora of white grapes thanks to Cathy, so I’ll just grab some fresh apple juice and a bit of ginger and give it a shot.

If I get down to Schneider’s, I’ll do a check for the mandarin liquor.

]]> By: anonymous https://scofflawsden.com/blog/2007/10/31/northern-virginia-magazine/#comment-28 anonymous Tue, 19 Feb 2008 02:20:48 +0000 http://scofflawsden.com/blog/2007/10/31/northern-virginia-magazine/#comment-28 Hey - Just ran across this - and so pleased you read NVM and occasionally peruse The Liquid Muse, too! My 2 cents on the sugar versus simple syrup... Simple syrup mixes easily whereas sugar doesn't always dissolve completely -- or takes a lot of shaking. Personally, I like a bit of sugar in my mojito or caipirinha. its gritty - and I think that adds something. However, if I'm making a fruit or herb martini, I want a hint of sweetness but no granules. Simple syrup is great for that. But - everyone should experiment with what works for them, of course! ~ Natalie (The Liquid Muse) Hey -
Just ran across this – and so pleased you read NVM and occasionally peruse The Liquid Muse, too!

My 2 cents on the sugar versus simple syrup…

Simple syrup mixes easily whereas sugar doesn’t always dissolve completely — or takes a lot of shaking.

Personally, I like a bit of sugar in my mojito or caipirinha. its gritty – and I think that adds something.

However, if I’m making a fruit or herb martini, I want a hint of sweetness but no granules. Simple syrup is great for that.

But – everyone should experiment with what works for them, of course!

~ Natalie (The Liquid Muse)

]]> By: runoknows https://scofflawsden.com/blog/2007/10/31/northern-virginia-magazine/#comment-27 runoknows Thu, 01 Nov 2007 04:00:42 +0000 http://scofflawsden.com/blog/2007/10/31/northern-virginia-magazine/#comment-27 I've been wanting to experiment with the simple syrup vs. sugar routine a bit lately. How much water is too much? Given the imprecise amounts of water added via shaking or stirring (considering the types of ice, the amount of bubbles in the ice, the length of time doing either, etc.) it'd be interesting to see how much it affects the drink overall. For drinks with a teaspoon of sugar - maybe. For less, would it really? That much? Let's experiment. I’ve been wanting to experiment with the simple syrup vs. sugar routine a bit lately. How much water is too much? Given the imprecise amounts of water added via shaking or stirring (considering the types of ice, the amount of bubbles in the ice, the length of time doing either, etc.) it’d be interesting to see how much it affects the drink overall.

For drinks with a teaspoon of sugar – maybe. For less, would it really? That much?

Let’s experiment.

]]> By: tmfiii https://scofflawsden.com/blog/2007/10/31/northern-virginia-magazine/#comment-26 tmfiii Thu, 01 Nov 2007 00:33:06 +0000 http://scofflawsden.com/blog/2007/10/31/northern-virginia-magazine/#comment-26 Regarding the sugar grit in the last recipe. Most cocktails call for "bar sugar" or "fine" sugar. This is just another term for powdered sugar. I think most people who make drinks at home and many bartenders tend to use table (aka granulated) sugar. This would account for the grittiness Mr. Hess and Sean points out. If you use "fine" sugar (a.k.a. powdered sugar) and mix it with the lemon juice before adding everything, there will be no grit. I think this is a fairly important point. Keep in mind that when adding simple syrup you are also adding water. Add to that the water that gets mixed in the drink when you shake or stir with ice and you have more water than intended. The proportions should be adjusted accordingly. But honestly, I still think simple syrup is the way I would probably go, even though I keep powdered sugar on hand. As for the shaking. A good rule of thumb is if any ingredient in the cocktail is already cloudy/opaque (any form of fruit juice, diary products, cream based liqueurs, etc.) then shake. If no cloudy/opaque ingredients, then, as Sean pointed out, stirring is the way to go. Hmmm . . . now what to make myself for this evening . . . Regarding the sugar grit in the last recipe. Most cocktails call for “bar sugar” or “fine” sugar. This is just another term for powdered sugar. I think most people who make drinks at home and many bartenders tend to use table (aka granulated) sugar. This would account for the grittiness Mr. Hess and Sean points out. If you use “fine” sugar (a.k.a. powdered sugar) and mix it with the lemon juice before adding everything, there will be no grit.

I think this is a fairly important point. Keep in mind that when adding simple syrup you are also adding water. Add to that the water that gets mixed in the drink when you shake or stir with ice and you have more water than intended. The proportions should be adjusted accordingly. But honestly, I still think simple syrup is the way I would probably go, even though I keep powdered sugar on hand.

As for the shaking. A good rule of thumb is if any ingredient in the cocktail is already cloudy/opaque (any form of fruit juice, diary products, cream based liqueurs, etc.) then shake. If no cloudy/opaque ingredients, then, as Sean pointed out, stirring is the way to go.

Hmmm . . . now what to make myself for this evening . . .

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