14 January 2022

From the bartender’s corner – it is like magic!

From an earlier post, you might remember how I had run into an old bartender friend – Tathagata – in Westin hotel in Kolkata last month. If you carefully notice the picture in that post, you will see a small jar of some black stuff on the right bottom corner.

That is one of the tricks I learnt from Tathagata that day. Those are butterfly pea flowers. He infuses them into gins which renders the gin a dark blue color. Here is the cool thing… as you pour tonic water into the gin, it changes its color to pink!!

Instead of getting butterfly pea flowers, I found a gin – Empress 1908 – made in Canada that actually uses these flowers in the latter stages of the distillation process. The result is a dark blue gin. Since gins usually do not have color, you might mistakenly think that the bottle is blue in color.

I was making the usual gin and tonic for Sharmila last evening when I decided to try out the trick. You can see how the bright blue gin slowly becomes lavender in color and then becomes bright pink. Pretty awesome!

Incidentally, it is a great gin too!!

BTW, I should have used white background for these pictures and not black.

9 January 2022

New Year Resolution #1 – Check!

Lost 10 pounds quickly during the few days of Covid. Which is fairly exceptional for me. Most of the last 15 years, I have stayed within a narrow band of a few pounds – even that variation coming mostly from water weight (salt consumption the previous day or not drinking enough water after long runs).

On the brighter side, I think I am going to consider myself having overachieved my New Year Resolution! And now that I can check that box off, I am going to totally take it easy for the rest of the year 🙂 In fact my goal now is to put so much weight on that next year it will take me much more than one week to meet my annual goal 🙂

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26 December 2021

From the bartender’s corner – Sazerac

Yesterday, Sharmila and I had gone to one of the very few bars open on Christmas day (Taffer’s Tavern). I had asked for a Sazerac. The cocktail was served without any ice on it. Which I found to be strange. This evening I made one the traditional way – with the ice and all that.

I have to admit I liked the non-ice version!! This might go against the traditionalist in mixology but the consistency stayed much better without the ice and I preferred that. I will have to try one with a King ice to see if slower melting helps in keeping the drink cold while maintaining the consistency…