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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).
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:
- 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.
- 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.
- 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.
- 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.
- 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:
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.