PAMA
5,4,3,2,1...Happy New Year!! Okay, so it's not quite New Year's yet, but we sure are getting into the spirit. The perfect way to toast to a brand new year is with an alcohol-soaked, delicious cocktail. We've rounded up the most scrumptious libations, from champagne beverages, to colorful concoctions, and yes, we've even thrown in a jello shot for good measure. Check out the list below and decide how you want to get your groove on in 2013.
French 75 (Courtesy of Spice Market)
1 oz. St. Germain
½ oz. freshly squeezed lemon juice
½ oz. Plymouth Gin
1 ½ oz. Cava Dibon
Last week, after our class with Eben Freeman we shared our experience and recipe for a basic sour. Now, it is time to jazz up our cocktails by adding a modifier. This is a category that we simply call a 'modified sour' because it basically follows the same ratio rules, except this time we are going to use this one: 1 1/2 parts spirit, 1/2 part modifier, 1 part citrus and 1/2 part simple syrup.
A modifier is an ingredient that adds to the structure, flavor and keeps up the alcohol content without messing with your palate's path. Four examples of modifiers are Pama, a pomegranate liqueur; Chartreuse, an anise-like, herbal liqueur; Cointreau, an orange-flavored liqueur; and St. Germain, which perfumed scent comes from elderflower that is meant to add nuance to your drink. Note: Be careful not to add too much because it will take control of your drink and you will lose the flavor of the base spirit.
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