Is Dark Rum the Same Thing as Aged Rum?

Is Dark Rum the Same Thing as Aged Rum? 

 

Not exactly. 

An aged rum is always a dark rum, but not all dark rums are aged rums. (Rum is a very confusing spirit because labeling regulations are not as strict as with other spirits.)

Barrel aging is what usually gives brown spirits such as rum or whiskey their warm, toasty colors. In the case of rum, however, distillers can use an array of different aging times — a clear spirit takes on the color of a charred barrel very quickly, even if the flavors take longer to develop — or skip the barrel entirely and use caramel coloring on their spirits. 

The result would be dark but not aged.

So if you’re in the market for an aged rum, don’t rely on it being dark alone. Look for a numerical age statement printed on the bottle.

Source: vinepair.com

Time to drink your Cocktails at the Garden Cafe & Cocktail Bar!

Tiziana says, 

" Bene ora dobbiamo solo capire 

come bere i nostri cocktail!" 

(Well now we just have to 

figure out how to drink 

our cocktails!) 😁 🤪

Dear Tiziana, 

we are sure that you 

and your friend Lisa finally 

did found a way 

to drink your cocktails 

🍸🍹

just by following 

the insticts of pleasure! 😋

Thank you for spending 

the evening with us! 

Hope to see you again soon! 

🌳🍄🐞🦋🌺

 

Taste the Delicious Cuisine of the Garden!

Here at the Garden Bar 

not we only serve quality drinks 

and cocktails 

Sam,Thank You for Visiting the Garden Cafe and Cocktail Bar!

Dear Sam,

It was a pleasure 

being here with us 

with your sweet family! 

Ouzo: The Original Greek Aperitivo

Ouzo, the uplifting greek drink 

 

Ouzo drink with its strong anise flavour and with a little hint of Greece is a clear drink which gets milky-like when water is poured into it and aromas emerge and demonstrate its other qualities. 

Ouzo is so much more than just a drink. It is a way of life in Greece as it makes people loosen-up, brings them together especially when it is served with mouthwatering mezedakia (tidbits).

Aperol Spritz: A Classic Cocktail Aperitivo

Aperitivo (or apéritif) is often described as being similar to the American happy hour, but in reality, it’s much more than that.

How to Make a Martini Cocktail

 

How to Cocktail: Martini

The Martini is probably the world’s most famous cocktail recipe, but do you know how to make one properly? 

Discover The All Handmade "Gold Bird Workshop" in the Garden Bar!

Next time you visit the Garden Cafe & Cocktail Bar, look for a beautiful and unique little workshop that is located at the backyard of our garden! 

Six Worthy Alternatives to Aperol in Your Spritz

The beauty of the Aperol Spritz is its simplicity, both to make and to drink. Sure, the drink has some detractors, but it has plenty of supporters, too. Besides, there’s more than one way to spritz. Whether or not you love the taste of Aperol, the bright-orange Italian liqueur doesn’t need to be the only thing you’re drinking this summer.

When it comes to making any spritz, stick to a general formula of three parts fizzy wine, two parts low(ish)-ABV spirit/liqueur, and a splash of bubbly water. Using like-for-like substitutions, and a dose of creative license, here are our six favorite alternatives to the Aperol Spritz.

What’s the Difference Between Coffee and Espresso Beans?

The short answer to this question is that there is no actual difference. 

You could theoretically make coffee from beans meant for espresso or vice versa.

Where things differ is in the roasting style. Beans meant for espresso are generally much darker roasted than those meant for drip or pour over.

How Do You Make a Beer Gluten-Free?

About 2 million Americans live with celiac disease, and many more have gluten intolerance that prevents them from consuming wheat, barley, or rye. To the dismay of many, this excludes beer from their diets.

The bright side? 

Compared with a few years ago, craft beers catering to gluten-free and gluten-sensitive audiences are aplenty. From dedicated gluten-free operations like Holidaily Brewing and Ghostfish Brewing, to national brands like New Belgium and Stone incorporating gluten-reduced options in their lineups, this once-mysterious (and arguably sub-par) category has officially made it to the mainstream.

The category can be tricky to navigate, though. Below, we break down the differences between gluten-free beer options.

The Hard-Working Irish Laborers Who Drank 14 Pints of Beer a Day

photo by ireland-calling.com

For many, Ireland is synonymous with green meadows and Guinness. As it turns out, associating Éire with beer isn’t entirely unfounded. In 2017, an Irish historian and lecturer presented a shocking discovery at a food research seminar in London. In 16th-century Ireland, laborers drank more than two gallons of beer per day.

Dr. Susan Flavin, who is now associate professor of history at Trinity College in Dublin, presented documents dated January 1565 indicating stonemasons at a Dublin quarry were permitted a daily allotment of “14 pints of ale.”

Beer Provides More Jobs, Wages, and Economic Impact Than Wine or Spirits

Photo by Taylor Grote on Unsplash

A study commissioned by the Beer Institute and the National Beer Wholesalers Association reveals that beer contributes more jobs, wages, and economic impact than wine or spirits.

Beer Serves America, a report detailing how the brewing and beer wholesaling industries impact American communities, shows that beer creates 2.1 million jobs, provides $100 billion in wages and benefits, and contributes more than $328 billion to the U.S. economy.

Drinking Coffee and Alcohol Every Day Could Actually Help You Live Longer

image credit: https://vinepair.com

 

Drinking Coffee and Alcohol Every Day Could Actually Help You Live Longer

You may want to rethink your New Year’s resolutions. 

A new study suggests that drinking alcohol and coffee may help you live longer.

Perhaps coming as good news in the break between Christmas and New Year’s, a study from the University of California Irvine suggests that people who “drank moderate amounts of alcohol or coffee lived longer than those who abstained.”

5 Crazy Bloody Marys to Cure Your Horrible Hangover

When it comes to choosing a mass-market tomato juice for bloodies, it's basically either V-8 or Clamato. You can like both, of course, but you should really pick a side.

I've always preferred V-8's salty viscosity over Clamato's more quaffable lightness, though both make a fine bloody in a pinch. V-8 is kind of like the A-1 steak sauce of supermarket-stocked vegetable drinks; even if it's not the best mary mixer out there, it's still pretty damn good.

V-8 has seized upon its alpha juice status by launching a website called the Bloody Mary Society, which assembles bloodies inspired by cities around the country. Most are considerably more labor-intensive than merely adding a shot of vodka to your V-8 on ice and augmenting with worcestershire, black pepper and/or horseradish.

That'll do just fine, but these five freaky bloodies are for adventurous types who want to kick it up a notch.

Beers with Cleopatra?

What kind of beer did the Pharaohs drink? 

In ancient times, beer was an important ingredient in people's daily diet. Great powers were attributed to beer in the ancient world, particularly for religious worship and healing properties. The pottery used to produce beer in antiquity served as the basis for this new research. The research was led by Dr. Ronen Hazan and Dr. Michael Klutstein, microbiologists from the School of Dental Medicine at the Hebrew University of Jerusalem (HUJI). They examined the colonies of yeast that formed and settled in the pottery's nano-pores. Ultimately, they were able to resurrect this yeast to create a high-quality beer...that's approximately 5,000 years old.

Many cooks were invited into this'beer kitchen to isolate the yeast specimens from the ancient debris and to create a beer with it. First the scientists reached out to vintners at Kadma Winery. This winery still produces wine in clay vessels, proving that yeast may be safely removed from pottery, even if it had lain dormant in the sun for years.

Make Time for 3 Authentic Italian Liqueurs and Spirits

image credit: liquor.com

No one understands the intersection of drinking and culture quite like the Italians do. From morning to night, there’s a drink for every moment. Go ahead: Drink Italian. It’s a way of life.

There’s a lot to admire about Italian cocktail culture, but a big part of what makes Italian drinking so rich is its specificity. It’s not just that every liqueur and spirit is made with a unique set of ingredients and its own distilling process. Each one is also best experienced in specific ways and different times.

Getting to know how and when experts enjoy different brands will tell you far more about them than any flavor description. You don’t need any Italian citizens in your contact list to get this info, because three brand ambassadors have opened up about their ideal experience with some of their favorite Italian originals.

Beer, Not Bread, was Man’s Motivation for Cultivating Cereals

image source

Archaeologists working in Israel recently uncovered 13,000-year-old evidence of ancient beer. The discovery predates the previously-accepted origin of brewing by around six thousand years, and supports a 60-year-old hypothesis that mankind may have domesticated cereals for beer production, not bread.

The research team, led by Stanford University professor of Chinese archaeology Li Liu, uncovered brewing tools used by the ancient Natufian people at a graveyard site near Haifa, Stanford News reports. The tools, including stone mortars, contained evidence of beer brewing in collected residue samples.

What Is Chinola? And Why It’s Everywhere All of a Sudden?

Americans have a newfound passion for passion fruit. Between 2015 and 2017, the dark, seedy berry saw a 15 percent increase on menus, according to global market research firm Mintel’s 2018 U.S. Flavor Trends report. There have long been liqueurs that deliver the sweet, acidic flavor of passion fruit, such as Giffard and Passoã, but the newest kid on the block, Chinola, has made an immediate and juicy splash.

Produced in the small, agricultural town of Majagual, Dominican Republic, Chinola is a partnership between Michael Krychowecky, Andrew Merinoff and Robert Pallone, along with Bar Lab, the hospitality consultancy behind tropical bar Broken Shaker, which has locations in Chicago, Los Angeles, Miami and New York City. The tall bottle, with a label illustrated by tropical elements, is filled with the bright, orange liqueur that’s shelf-stable without the use of additives or preservatives. This is somewhat rare in world of fruit liqueurs, which sees its share of hypersweet high-fructose-corn-syrup-laden products.

What Exactly Is a Maraschino Cherry?

image credit: webstaurantstore.com

The maraschino cherry is the star atop the cocktail Christmas tree. It’s an exclamation point on a beautiful mixed drink, a prize at the bottom of your aperitif, the goody when you’ve gulped down your glass.

For more than a century, drinkers have come to expect the cerise cutie stirred into their Manhattans, skewered onto tiny swords for daiquiris, or plopped atop their Tequila Sunrise. For as dainty and darling as the drink garnishes may be, however, the modern maraschino cherry is more science than nature. In fact, you might could call it a fruity Frankenstein.

Maraschino cherries were born out of necessity. European orchardists needed a way to preserve their precious marasca cherry harvests, which were prone to mush and rot as soon as they were plucked from the limbs of the trees. In the 18th century, cherry growers began bathing their crop in maraschino liqueur, which is made from the cherry’s fruit, pits, leaves, and stems. This helped the fruit last longer and also made it a treat that could transport easily.

By the late 19th century, the preserved cherries found their way to the U.S., where they were used in some hoity-toity foods of the day, like ice cream sundaes, custards, even salads. Soon, however, enterprising bartenders discovered the secret of the preserved cherry and began using them as a way to garnish glasses without having to stock as much fresh fruit.