We are in the middle of a kitchen renovation and thus have no kitchen. A few nights ago I made myself a Boulavardier and of course sipped it neat. I enjoyed it very much and thought I might try Manhattans the same way. I was surprised to see this article just a few days later.
While working for the Coca-Cola Company, we employed some super tasters to evaluate our products. To get the full spectrum of taste, room temperature is best.
Let's see - most of our products were sold at 38F - something to think about.
BTW being a wine taster and having started a tasting group in SF CA over 40 YAG , I can still remember the reluctance of some to permit our first woman to join - will she wear lots of perfume?
Turns out she had the widest ranging of descriptors to accurately describe the excellent wines we tasted - thinking outside the box.
I drink my Irish whiskey straight in a snifter and my coffee black and love French Burgundy!
Let's see - most of our products were sold at 38F - something to think about.
BTW being a wine taster and having started a tasting group in SF CA over 40 YAG , I can still remember the reluctance of some to permit our first woman to join - will she wear lots of perfume?
Turns out she had the widest ranging of descriptors to accurately describe the excellent wines we tasted - thinking outside the box.
I drink my Irish whiskey straight in a snifter and my coffee black and love French Burgundy!
I would have to think that many of these expensive bourbons and scotches, that have a lot of nuance and traces of different organic biochemicals, would be better to drink "neat." At a higher temperature the aromatics and esters would be more volatile, and one could smell and taste more of them.
I have never ordered a drink neat. And I am at an age when I am dumbfounded at the quality and quantity of distilled spirits consumed.
I have never ordered a drink neat. And I am at an age when I am dumbfounded at the quality and quantity of distilled spirits consumed.
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Well first of all, all mixed drinks and cocktails were obviously served sans ice originally since ice reliably has only been available since the mid-1800's and such drinks predate that.
The 'ti ponche of the French islands (unrefined white rum, sugar, lime) to this day is served without ice in its classic form. In the evening when the sun is down and breeze comes off the water, it's a drink in perfect time with its environment.
Ditto the Sazerac cocktail of New Orleans, and English Pink Gin, neither of which is mentioned in this article.
What's old is new again, but I've been drinking Manhattans neat (no ice) for yonks.
The 'ti ponche of the French islands (unrefined white rum, sugar, lime) to this day is served without ice in its classic form. In the evening when the sun is down and breeze comes off the water, it's a drink in perfect time with its environment.
Ditto the Sazerac cocktail of New Orleans, and English Pink Gin, neither of which is mentioned in this article.
What's old is new again, but I've been drinking Manhattans neat (no ice) for yonks.
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I think you misunderstand Gerald - what they're talking about is not using ice in creating the cocktail. These are lukewarm cocktails that have not been chilled, and if diluted, done so with room-temperature water. The idea is that the volatility of many of the compounds will increase with temperature and so you'll be smelling (and thus tasting) something radically different than if you had chilled it with ice.
The three cocktails you mention are all stirred with ice to dilute and chill them until they're very cold.
The three cocktails you mention are all stirred with ice to dilute and chill them until they're very cold.
Aaron, thank you for your reply. I didn't misunderstand. The article states that lukewarm drinks are a trend, in contrast to cocktails that are "cold". One way to make cocktails cold is to put rocks in - e.g., a Manhattan on the rocks, or Martini. Another way is to stir and shake with ice and pour them "up".
The 3 cocktails I mentioned originally used no ice in either of these forms.
That was my point.
The 3 cocktails I mentioned originally used no ice in either of these forms.
That was my point.
Incorrect with regard to vodka, which has been consumed at near freezing temps forever thanks to cold weather where it originated.
I can well understand how some cocktails would be better at room temperature, such as the 1862 "Brandy Scaffa, which called for brandy, maraschino liqueur and bitters". The same non-iced mixtures should hold well for cocktails where sweet liqueurs are the main ingredients. However, some of the concoctions cited in the article resemble medicines and potions rather than something to be drunk for pleasure. It is difficult to believe that anyone would like a vodka- or gin-based cocktail at room temperature -- this probably tastes like English warm beer.
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Regarding gin, I recall having a Dog's Nose years back, which was close to room temp. It was a glass of porter with a (warm) shot of Zuidam vanilla gin. I enjoyed it.
English-style beers and ales -- including IPAs -- should be drunk at cellar or room temperature.
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as the saying goes: in engand, the beer is warm and the bathwater is cold.
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