Comments for Boston Apothecary http://bostonapothecary.com anything can be elevated by contrast... Sun, 05 Sep 2010 13:33:35 +0000 http://wordpress.org/?v=2.7.1 hourly 1 Comment on daiquiri; an analysis by Bradley Thompson http://bostonapothecary.com/?p=145&cpage=1#comment-6336 Bradley Thompson Wed, 01 Sep 2010 23:58:53 +0000 http://bostonapothecary.com/?p=145#comment-6336 Bravo - I certainly didn't expect a connection to be made between tasting daiquiris and Arnold Schoenberg, but I must say that I enjoyed it. As for developing language for more precisely describing drinks (setting expectations and providing a standard for accurate comparisons), how many factors do you think would need to be captured? In other words, if a matrix were created to convey a drink's fingerprint, how many data points would there need to be, and what would they be? Temperature, viscosity, acidity, sweetness, etc. are the easy ones. It seems that you're qualified to add more. Cheers Brad Bravo - I certainly didn’t expect a connection to be made between tasting daiquiris and Arnold Schoenberg, but I must say that I enjoyed it.

As for developing language for more precisely describing drinks (setting expectations and providing a standard for accurate comparisons), how many factors do you think would need to be captured? In other words, if a matrix were created to convey a drink’s fingerprint, how many data points would there need to be, and what would they be? Temperature, viscosity, acidity, sweetness, etc. are the easy ones. It seems that you’re qualified to add more.

Cheers

Brad

]]> Comment on ice wine grenadine by ice wine grenadine | dviola.net http://bostonapothecary.com/?p=95&cpage=1#comment-6271 ice wine grenadine | dviola.net Thu, 26 Aug 2010 20:20:17 +0000 http://bostonapothecary.com/?p=95#comment-6271 [...] source This entry was posted in drink and tagged grenadine. Bookmark the permalink. ← giulietta e romeo [...] [...] source This entry was posted in drink and tagged grenadine. Bookmark the permalink. ← giulietta e romeo [...]

]]> Comment on ice wine grenadine by clover leaf « dviola.net http://bostonapothecary.com/?p=95&cpage=1#comment-5482 clover leaf « dviola.net Mon, 19 Jul 2010 17:00:49 +0000 http://bostonapothecary.com/?p=95#comment-5482 [...] gin (Beefeater) lemon juice grenadine (ice wine method) egg white mint [...] [...] gin (Beefeater) lemon juice grenadine (ice wine method) egg white mint [...]

]]> Comment on ice wine grenadine by monkey gland « dviola.net http://bostonapothecary.com/?p=95&cpage=1#comment-5313 monkey gland « dviola.net Mon, 12 Jul 2010 17:29:34 +0000 http://bostonapothecary.com/?p=95#comment-5313 [...] gin (Beefeater) orange juice grenadine (ice wine method) absinthe [...] [...] gin (Beefeater) orange juice grenadine (ice wine method) absinthe [...]

]]> Comment on ice wine grenadine by ward eight « dviola.net http://bostonapothecary.com/?p=95&cpage=1#comment-5195 ward eight « dviola.net Thu, 08 Jul 2010 01:07:45 +0000 http://bostonapothecary.com/?p=95#comment-5195 [...] rye whiskey lemon juice orange juice grenadine (ice wine method) [...] [...] rye whiskey lemon juice orange juice grenadine (ice wine method) [...]

]]> Comment on ice wine grenadine by ward eight « small tastes http://bostonapothecary.com/?p=95&cpage=1#comment-5135 ward eight « small tastes Tue, 06 Jul 2010 01:01:13 +0000 http://bostonapothecary.com/?p=95#comment-5135 [...] rye whiskey lemon juice orange juice grenadine (ice wine method) [...] [...] rye whiskey lemon juice orange juice grenadine (ice wine method) [...]

]]> Comment on ice wine grenadine by clover club « small tastes http://bostonapothecary.com/?p=95&cpage=1#comment-5012 clover club « small tastes Wed, 30 Jun 2010 17:00:46 +0000 http://bostonapothecary.com/?p=95#comment-5012 [...] gin (Beefeater) grenadine (ice wine method) lemon juice egg [...] [...] gin (Beefeater) grenadine (ice wine method) lemon juice egg [...]

]]> Comment on elusive high pressure bottling… by Maxx http://bostonapothecary.com/?p=123&cpage=1#comment-4260 Maxx Tue, 18 May 2010 20:06:37 +0000 http://bostonapothecary.com/?p=123#comment-4260 You might try getting a longer length of smaller beverage line going from keg to bottle filler to lower the dispensing pressure via resistance. I usually let my kegs sit about a week before I consider them to be reasonably carbonated. Also, as far as your pressure chart, you can find it here: http://www.iancrockett.com/brewing/info/forcecarb.shtml as well as a calculator tool to figure it out for you :) You might try getting a longer length of smaller beverage line going from keg to bottle filler to lower the dispensing pressure via resistance. I usually let my kegs sit about a week before I consider them to be reasonably carbonated. Also, as far as your pressure chart, you can find it here: http://www.iancrockett.com/brewing/info/forcecarb.shtml as well as a calculator tool to figure it out for you :)

]]> Comment on martini time! by sjs http://bostonapothecary.com/?p=132&cpage=1#comment-3952 sjs Fri, 09 Apr 2010 19:29:13 +0000 http://bostonapothecary.com/?p=132#comment-3952 good looking out. fixed. good looking out. fixed.

]]> Comment on martini time! by alex http://bostonapothecary.com/?p=132&cpage=1#comment-3945 alex Fri, 09 Apr 2010 08:16:44 +0000 http://bostonapothecary.com/?p=132#comment-3945 2.25 : .75 is NOT 4 to 1 confused... 2.25 : .75

is NOT 4 to 1

confused…

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