Whether you prefer a bourbon neat, a trendy bitter aperitif or the most potent shooter behind the bar, the world of alcohol offers something for even the most adventurous palate. Before booze hits the bar, brewers and distillers rely on centuries of science -- from fermentation to distillation to aging -- to produce the iconic flavors we expect from our favorite cocktails. Kojo learns about the history and challenges behind making this finicky social lubricant.
Featured Recipe: Summer Rickey
New Columbia Distillers' co-owner Mike Lowe recommends this Summer Rickey as the weather gets warmer. It's important to use a lighter, citrus and floral gin—such as the Green Hat Spring/Summer Seasonal—to complement the berry flavors.
Credit: New Columbia Distillers. (See more recipes here.)
-Spring/Summer Gin (2 oz)
-Leopolds Tart Cherry (1 oz) OR St.George Raspberry (1 oz) or similar liqueur
-Sparkling Mineral Water
1)Squeeze half lime into high ball glass, drop lime in
2)Add gin and Raspberry or cherry liqueur
4)Top with Sparkling Mineral Water, stir, and enjoy!
Read A Featured Excerpt
Excerpted from PROOF: THE SCIENCE OF BOOZE, © 2014 by Adam Rogers. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
PROOF: THE SCIENCE OF BOOZE