The 20 most popular cocktails

Bordeaux, the AOC Saint-Julien explained.

The Saint-Julien is a name that means a strong red wine of the Medoc. It is produced in the municipalities of Saint-Julien-Beychevelle Cussac-Fort-Médoc and Saint-Laurent-Médoc. This wine is very aromatic (blackcurrant, cocoa). Some say that the Saint-Julien is a summary of Pauillac to its structure and to Margaux aromas and smoothness. Saint-Julien 11 Grands Crus. The grapes used are: Cabernet Sauvignon, Merlot, Cabernet Franc.

Dosage, the art of successful cocktail.

A cocktail is not done with eyes closed. No offense to the little counter that fatalities are for Barmen and revel in verses made educated guesses.

Start by working in jigger (MDI). Why? To tune your pay to two decimal places. In the kitchen as the bar chance does not goes with the taste success. Doses should be respected in their strict proportion. I suggest the creative chafe. Watch and learn the classics, appres only you can indulge in creation.

There is a common rule in many cocktails. A rule that perfect balance cocktail every time. The rule of three "S". Sour, strong, sweet  cocktail that is balanced for the following applies:

Sour: 2 cl

Strong: 4 cl

Sweet: 2 cl

Spirits base (strong) headlined most of the time at 40% vol. They bring the alcoholic strength to the cocktail.For a cocktail or pleasant in the mouth should reduce the general titration around 20% vol. Hence the strong proportion 50% and 50% sweet and sour on the short drinks. This is what we found in the ritual of tasting fine water for cognac or whiskey with the use of a water cutting quality. For a dose bar in France Pour 4 cl of spirits at 40% vol.

The Sour is often materialized for the use of 2 cl lime juice freshly squeezed. We avoid using the Pulco which is more hints of Paic 'Lemon anything else. The lime is a paradox. Its main virtue is to bring bitterness cocktail (sour). It also makes use of the sweetest fruits in the world after the date, grape, cherry and banana.

For the balance is perfect, combine the sour and strong with the sweet (sugar). Namely it is sugar and sugar.White, red, powder or liquid. I have a slight preference for the syrup, liquid cane sugar (2 cl) which dissolves seamlessly into a cocktail. Use powdered sugar requires a little more dexterity. Have you ever tried to melt the sugar in cold water with ice cubes? It's complicated. The powdered sugar should not be dismissed in so far as it provides a crisp in texture and incomparable mouth. I advise to use in addition to the sugar syrup cane final grade.

Cheers,

F.

Aiguebrun's the trilogy testing buds.

The Red Aiguebrun's: 

The vintage Aiguebrun's The red, Syrah and Grenache, has a delightful nose of red and black fruits. In the mouth, the material is sweet with peppery tannins very round and the final scope of the fruit. A full-bodied taste chambered with meat or cheese. 

The white Aiguebrun's: 

This wine is a superb aromatic terroir astonishing phrase! After mostly Grenache Blanc and Vermentino, the white wine The Aiguebrun's present an expressive nose of white flowers and citrus. On the palate is lively and fresh. The final talks about fresh citrus (lemon, pineapple). This ideally will taste fresh (between 6 and 8 °) with shellfish or even cool in the summer preliminary feast one night.

The Aiguebrun's pink: 

Made from Grenache and Syrah, the wine Aiguebrun's The pink is distinguished by brilliant pink dress and a floral and red fruit nose. On the palate the wine is rich and well balanced. It will perfectly accompany salads, grilled meats or summer or can be served well chilled as an aperitif. 

Cheers,

F.

Ballantine's 40 years old.

Ballantine’s 40 ans d’âge est un whisky d’une extrême rareté. Le lancement de cette nouvelle référence reflète l’implication de la Maison Ballantine’s et de son maître assembleur depuis 1827 dans la recherche de la qualité de ses whiskies. Ballantine’s 40 ans représente sans aucun doute la réalisation la plus étonnante de la Maison Ballantine’s ; son whisky le plus exclusif. Il est le résultat d’un processus long et méticuleux. George Ballantine était en constante quête de blends nouveaux et de meilleure qualité. Il rêvait de créer un whisky exceptionnel qui deviendrait un élément de mesure des autres whiskies. C’était son souhait ultime qu’il a su transmettre à ses successeurs.

Cheers,

F.

Monkey Shoulder.

Monkey Shoulder is a malt made from a blend of three malts (Glenfiddich, Balvenie and Kininvie) with aromas of honey, cinnamon and vanilla. 

Telling the story of this whiskey is interesting. The maltmen that once stirred barley with a shovel, were constantly exposed to tunes that were causing them serious rheumatism currents. This disease malting was known as the "monkey shoulder" shoulder monkey. It is a tribute to these maltmen that Grant's family owns the iconic Glenfiddich distillery has created this 'triple malt'.

Cheers,

F.

The Lies.

The wine lees are deposits left after fermentation. Lees consist of yeasts and possibly some plant residues that settle to the bottom of the tank. You probably know this word because it is used in the phrase "Until the links" which means to the end, completely. The chalice or cup we drink to the dregs.



As often the word is used figuratively to designate what is most vile in society. This is known as the dregs of society or the dregs of the people. The word is also used to denote the color of red wine bind (purplish red), but beware there are also the dregs of white wine (light brown). 

Winemakers may decide to retain a portion of the lees. They then remove the solid residue of grapes, soil and retains only the dead yeast. These cells interact with other components of wine (for the pros we talk about yeast autolysis) to create complex flavors. This is called aging on lees. This is often coupled with a stirring and for the vinification of white wines. Provides links to the white wines immeasurable aromatic richness. I suggest you try the great white Pessac Léognan.  

Ex: Castle Carbonnieux White Pessac Léognan. 

Cheers, 

F.

How To Open a Bottle Of Wine

Téthalassomène Mas Turrets

Definition of "Téthalassomène" Théthalassomène is a medical term that refers to a wine mixed with seawater, for example, the Roman wine named Turriculae described by Lucius Columella is a wine which was added to the seawater in of wine! The addition of salt to stabilize the fermentation allowed. 

Winemakers Beaucaire ( Mas Turrets) in produce strictly according to the instructions left by Columella. The Turriculae is dry white wine complex nose of nuts to serve around 18 °. A drink with the hard cheese, fatty fish, white meats. 

Cheers, 

Dare Lillet Rose!

Last Wednesday the premises of My Little Paris showed their finest pink to launch Lillet Rose. Launch in grand style with the presence remark Cat, the Franco-French group in vogue. Product side we find the taste of the famous aperitif with a hint of red fruit. Very nice. The pink attitude should win the terraces this summer. Cheers, F.

Ingredients

• 12 ounces Lillet Rose
• 12 ounces Ruby Red grapefruit juice
• 6 ounces gin
• 6 edible flower blossoms (optional; chefs-garden.com)

Directions

1. Combine 6 ounces Lillet, 6 ounces grapefruit juice, 3 ounces gin, and ice in a cocktail shaker. Shake until well chilled. Strain and divide cocktail among 3 stemmed cocktail glasses, such as Champagne coupes. Repeat.
   
2. Garnish with flowers. Serve immediately.