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What are you drinking right now? - Page 981

post #14701 of 14715
Originally Posted by JohnGalt View Post

Krug, dang. What's the occasion?
post #14702 of 14715
it's Friday
post #14703 of 14715
Those both look delicious just now!
El Dorado5/Mexi Coke Cuba Libre for me.

Edited by cocostella - 4/17/15 at 8:44pm
post #14704 of 14715
Whiskey & Coke, but I am getting concerned about my extraneous sugar intake. I need a healthier libation that is not vodka & soda. No ideas thus far.
post #14705 of 14715
Fresh grapefruit juice, vodka, and a dash of Fee Bros. Cherry bitters. Really refreshing.

post #14706 of 14715
Originally Posted by Kid Nickels View Post

Whiskey & Coke, but I am getting concerned about my extraneous sugar intake. I need a healthier libation that is not vodka & soda. No ideas thus far.
whiskey and DIET coke or coke zero
post #14707 of 14715

1.5oz Dulce Vida blanco tequila

.75oz Liber & Co. Texas Grapefruit Shrub

.5oz lime juice

1/3 oz honey


Nice tart sour when the weather warms up here in Texas...

post #14708 of 14715

This review is pretty good for those of you interested in trying out some new grenadines.  




In full disclosure, I'm one of the founders of Liber & Co., so when I post my cocktail-of-the-moment it will often include Liber & Co. syrups because I happen to always have it available.  However, there are a lot of great brands out there bringing bar-quality mixers to the market, so I try very hard not to toot Liber & Co.'s horn too much on here.  This is my personal contribution to a forum I've followed for a long time.  Cheers.

post #14709 of 14715
do you guys process the pomegranate yourself or do you purchase concentrate or juice? is the gum arabic necessary for the texture? did you guys find you needed the extra acid for brightness that the promegranates don't provide?
post #14710 of 14715

We purchase the juice from a family farm in an unpasteurized and largely unfiltered state, so short of growing and pressing the pomegranates ourselves, we process it all in-house in Austin, TX.  We certainly never use concentrated juices, and try hard to control the process from raw produce to juice as often as possible.  For example, for our Fiery Ginger Syrup we begin with raw ginger root and have it juiced here in Austin, so we control the produce going into the bottle.  


To answer your question regarding our Real Grenadine, the gum arabic adds a really nice silkiness to the syrup and it also helps with the body of the final cocktail, especially in shaken drinks like a Jack Rose.  Because our juice is raw, we do add citric acid as a stabilizer and also serves to add a slight tartness and helps to support the natural tannic quality of the pomegranate.  Orange blossom water adds a traditional floral softness, and we use pure cane sugar that comes from Louisiana and Texas.  


We try hard to stick to the most authentic techniques, so fresh ingredients of the highest quality and keeping recipes traditional are what we strive for.  Cheers!

post #14711 of 14715
Very cool. I love the texture of gum syrup. It's just kind of a pain to get the powder. Have you guys experimented with other hydrocolloids at all?

I'll be on the look out for your products

(Do you guys plan on making an orgeat? I've been wanting one made with bitter almonds instead of almond extract or almond milk for a more pungent nuanced kick. But its been difficult to find and you can't exactly make it at home either)
post #14712 of 14715

We've just worked with gum arabic and you're right, it can be a real pain to work with.  We are pushing our way into new markets; I'm not sure what part of the country you're in but chances are you can find us somewhere close.  Also, we have flat rate shipping on our website.


We are working on adding a couple of more quality staples to our lineup, including an orgeat, but we certainly want to make sure we have it right before we release it.  Orgeats are notorious for separating, and while consumers are slowly becoming more comfortable with separation as a consequence of a higher quality, all-natural product, there are still some who prefer their syrups perfectly uniform.  Thanks for the questions and cheers!

post #14713 of 14715
The first time I tried to make gomme syrup with gum arabic, I forgot to turn the heat down and burned the hell out of it. Nothing like scorched sticky insoluble goop all over a pot.
post #14714 of 14715

It definitely is not pleasant to clean once it has begun to cool.  It's essentially like cement.


One of our biggest challenges is explaining the benefits when used in cocktails.  Japan has been using gum syrup for decades in their coffee.  It's not considerably more expensive, but is miles better than using 1:1 simple syrup which is essentially just adding excess water to your drink.  Even if you are not adding the gum element, at least a 2:1 rich simple syrup helps to keep extra water out of the cocktail in order to achieve desired sweetness.  

post #14715 of 14715

Made this riff on a classic Jungle Bird last night:


2/3oz Liber & Co. Pineapple Gum Syrup

2oz Rhum J.M 

1/2oz lime juice

1/2oz Campari

2 dashes Angostura Bitters


The substitution of the Rhum J.M for the traditional blackstrap rum used in the Jungle Bird gives a fruitier character and less overall body, and it was really nice for a warm night.  The Ango helps make up for the depth that the blackstrap would have brought to the table.  Overall a nice balance. 

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