New Cocktail Ingredient

Sweet and sour sauce, the very same stuff found in Chinese Restaurants is made of a collection of fruit juices, sugar, corn starch and red dye. There are some variations out there that use ketchup, I am told. I'm not talking about them.

My first shot at this ingredient has been dubbed 'The Sweet and Sour Gin and Ginger:"

1.25 oz Gin
2 tbsp SnS Sauce
dash grapefruit bitters
Ginger ale to fill

Quite tasty. The guests I tasted it on wouldn't leave it alone. Granted, they appeared to be just out of College, so the cocktail slam is still a habit methinks!

The drink winds up being almost a neon red, making it very attractive. Not so sure how well it will sell, though. Perhaps something a little more crowd- friendly...

[Robin Garr]

Interesting, very interesting!

Silly but curious question: Would you go with an authentic sauce from an Asian store in the pursuit of perfection? Or under the circumstances, would a squirt of the stuff in the plastic tube from a fast-food Chinese eatery do the job?

Because it was a serendipitous discovery, I am currently using the lesser of the 2 products. If it is popular, though, I will definitely develop the ingredient quality. I would like to see some more character if I can obtain it, and your idea is spot on!

I was also thinking about changing the delivery method. I'll probably make a simple syrup by adding some boiling water and placing it in a squeeze bottle.

I am also considering altering the flavor profile by passing the simple syrup and some pureed strawberries through a chinois. Maybe with some basil or some of the ginger- mint David, our manager brought into work.

I bet that would make and exceptional vodka martini or highball with tonic water.

Sweet and sour sauce, the very same stuff found in Chinese Restaurants is made of a collection of fruit juices, sugar, corn starch and red dye. There are some variations out there that use ketchup, I am told. I'm not talking about them.

My first shot at this ingredient has been dubbed 'The Sweet and Sour Gin and Ginger:"

1.25 oz Gin
2 tbsp SnS Sauce
dash grapefruit bitters
Ginger ale to fill

Quite tasty. The guests I tasted it on wouldn't leave it alone. Granted, they appeared to be just out of College, so the cocktail slam is still a habit methinks!

The drink winds up being almost a neon red, making it very attractive. Not so sure how well it will sell, though. Perhaps something a little more crowd- friendly...

Ouh....sounds great! Kind of like a sweet tart red Gin Buck

Make mine with Ale 8 if I may

Make mine with Ale 8 if I may

Monday, I'll be in trials with Maker's Mark and, if you don't mind, I'm gonna play with Ale 8. Could there be any cocktail more Kentuckian? (well, maybe the tobacco Manhattan, lol)

Make mine with Ale 8 if I may

Monday, I'll be in trials with Maker's Mark and, if you don't mind, I'm gonna play with Ale 8. Could there be any cocktail more Kentuckian? (well, maybe the tobacco Manhattan, lol)

Blast off me Bucko.........this ol' EKU'r couldn't agree more.

Make mine with Ale 8 if I may

Monday, I'll be in trials with Maker's Mark and, if you don't mind, I'm gonna play with Ale 8. Could there be any cocktail more Kentuckian? (well, maybe the tobacco Manhattan, lol)

Blast off me Bucko.........this ol' EKU'r couldn't agree more.

Hehe... I was just thinking of doing a Maker's/ Ale 8/ Buckwheat honey highball. Buckwheat honey tastes kinda like molasses to me, but can be made into honey water, which will mix better than molasses.

WOW couldn't be a better topic to post my one hundredth......

How about one of Ethan's encapsulated spheres with your SnS and grapefruit bitter film.........Gin 'n Ale 8 float support = "The Sweet and Sour Gin and Ginger Shooter"

I maybe better at tastin'...

Monday, I'll be in trials with Maker's Mark and, if you don't mind, I'm gonna play with Ale 8. Could there be any cocktail more Kentuckian? (well, maybe the tobacco Manhattan, lol)[/quote]

Blast off me Bucko.........this ol' EKU'r couldn't agree more. [/quote]

Hehe... I was just thinking of doing a Maker's/ Ale 8/ Buckwheat honey highball. Buckwheat honey tastes kinda like molasses to me, but can be made into honey water, which will mix better than molasses.[/quote]

KILLA!!

we must meet

How about one of Ethan's encapsulated spheres

I've been having the darndest time making my spheres work! /sigh

We'll keep at it though.

I often drink bourbon and Ale-8 and actually have referred to it as a "Kentucky Cocktail" for years....

It's good stuff! But I really like the little glass bottles of Ale8 much better than it's plastic counterparts.

I often drink bourbon and Ale-8 and actually have referred to it as a "Kentucky Cocktail" for years....

It's good stuff! But I really like the little glass bottles of Ale8 much better than it's plastic counterparts.

Then that's what we will call it, and will give Heather her props.

Stephen, I've never seen grapefruit bitters. Where did you find them?

Fee Brothers. They've got tens if not hundreds of varieties.

How about one of Ethan's encapsulated spheres

I've been having the darndest time making my spheres work! /sigh

We'll keep at it though.

I'd be more than willing to sitting down and figuring out ratios with you.
I mean, we've got to drink them to find out if they taste right, yes?


I haven't played with encapsulation in a while; but right now i'm working on a component of a new dish.
warm encapsulated root beer, floating/suspended in ice cold cream soda.

...so i'm already in that sort of trouble shooting mind-frame regarding the subject.


Hit me up with a PM.