- Alcachofa Jan 19, 2012 02:44 PM
The women at Lupec brought this to my attention. Hilarious.
Caught this on the Cocktail Enthusiast blog earlier this evening.
Very amusing, I laughed pretty loud. :)
To keep this on topic for the forum I will ask: in the video, Mr. Mixologist mentions a tincture. What exactly is a tincture, anyway? I'm familiar with the term, but I just check the indexes of my cocktail books, as well as "The Joy Of Cooking" and couldn't find a description.
StriperGuy, if you read this: you wrote up a citrus infusion recently that you described as not quite a bitter, but not really a full-blown liquor like Cointreau, either. Would that be a tincture?
A tincture is made by dissolving a substance in alcohol (e.g. tincture of bitter orange peel contains oils and flavors from the peels dissolved into the alcohol). It generally refers to an unsweetened ingredient, in contrast to a liqueur.
When the substance is dissolved in water, it's often called a solution (e.g. salt solution).
When the substance dissolved in water is sugary, it's often called a syrup (e.g. simple syrup).
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So Dan what is your take on a tincture vs. bitters. My understanding is that a tincture is essentially bitters made with only one ingredient while bitters have multpile ingredients.
And to keep this on topic, have you ever considered bringing your own ice to a bar? I know you have that hot-rod fridge that make great ice.
I would love to see a hidden cam video of someone bringing his or her own ice to the bar. I'm certain that the looks on the bartenders' faces would be classic... But what would you bring it in? Some kind of pressurized container would be best, preferably with a bit of dry ice involved so a bit of visible mist is released as the thing is opened. That video would go viral for sure :-)