To submit a new correction, please email me at kevin@craftcocktailsathome.com

Thanks, Chris Harrison:

  • Anvil Bar and Refuge is in Houston, TX – not Austin (page 232/Kindle location 5725).
  • The recipe for Blackberry, Lemon, & Thyme Syrup should call for “honey,” not “goney” (page 130/Kindle location 2688).

Marc writes:

I have a question  - your recipe for homemade grenadine in the “Drinks to Convert the Cocktail Novice” section includes nothing but Pomegranate juice. Is that really right? Every other recipe I have found includes at least Pomegranate Juice and sugar. Even a recipe on your own blog from a while back: http://craftcocktailsathome.com/2012/07/jack-rose-cocktail-two-ways/

Great catch, Marc. I should have added more notes for this recipe. I do in fact advocate for a simple boiled-down grenadine. But, I’m not trying to say that this technique will result in the same product as a grenadine-and-sugar syrup. The other recipe for grenadine from the blog was written by my friend Jimmy.

Many grenadine recipes call for added sugar. Two reasons I don’t add sugar:

  1. Pomegranate juice already contains significant sugar. If you were to reduce POM wonderful by half, it would be equivalent to a 2.5:1 water:sugar syrup.
  2. Many drinks require sweeter grenadine because, as Camper English writes, many classic drinks calling for grenadine were formulated around the only grenadine available for a long time: the super-sweet syrup variety. I prefer less sweet drinks, so I formulate my recipes around no-added-sugar grenadine.

Other notes:

  1. In my recipe, I recommend simply nuking pomegranate juice on low power in a Plexiglas measuring cup. I used this method to highlight the simplicity of the technique.
  2. But, when you use this method, the juice will heat up quite a bit and develop a slightly scorched/caramel flavor. I like this flavor, but I should have made clear this would happen.
  3. Even simpler than nuking juice to make syrup: try building a drink around pomegranate juice instead of grenadine. The balance of sweet, tart, and astringency really plays nicely in many drinks.

Rick Adair pointed out a mistake in my mental math on pages 81-82:

Another word of caution: syrup volume does wacky stuff. For example, pretend that you do some quick math and decide to add a cup of plain water to 3 cups of 2:1 simple syrup intending to make 4 cups of 1:1 simple syrup. If you did this, you would actually end up with about 3 cups 15 ½ oz. of 1.14:1 simple syrup. Just sayin’—stick to mass.

The “15 1/2 oz.” should actually be 7.6 oz. Check out this table (use the density numbers, right column) to do your own calculations.

Ely P. writes in:

“in the section where you talk about making magical alpine fairy water [pg. 53], under the Homemade Electrolyte Concentrate recipe it lists 1.50 g Magnesium Chloride.  But in the Notes section shortly after that it says “Magnesium Chloride is available as a dietary supplement. One product I found contained 66.5 mg per 2.5 ml serving, which means you would need 5.7 mL or just over a tsp per liter of water to make Electrolyte Concentrate.

5.7mL of a product containing 66.5 mg per 2.5mL would give you about 150 mg which is 1/10 of 1.5 g.  Is the correct proportion for the recipe 150mg or 1.5g?”

I meant 57 mL. Sorry, and good catch, Ely!

Eric corrects/comments on some of my science:

Milk curdling:
Fwiw this isn’t fat, it’s a milk protein. (Proteins and fats look really different). But you make the point that milk is an emulsion of fat and water, but the casein is actually the part that drops out of the suspension with curdling (and this is typically related to either temp or acidity). So more accurately it’s a colloidal suspension of fat and protein in water and the proteins start to coagulate. Which makes sense because this coagulated curdle mess can be strained to make cheese.

On density vs. viscosity:
Density is mostly a pretty good proxy for viscosity but particle shape more than mass drives viscosity, while mass drives density. Mass tends to increase with increased substrate length so the 2 are often related, but they don’t have to be. Heavy round particulates wouldn’t have the mouthfeel of a light single organic molecule with the same molecular mass.

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