Ingredients and Flavors

Guides on spirits, liqueurs, fruits, syrups, bitters, herbs, spices and blends.

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Copo de água tônica brilhando em azul sob uma lanterna UV ao lado de um copo de água transparente que permanece sem brilho.

Ingredients and Flavors12/09/20266 min read

Why tonic water glows under UV light — and why brightness does not measure how much quinine it contains

Quinine absorbs ultraviolet radiation and re-emits part of that energy as visible blue light. The effect makes a simple experiment, but visual brightness alone does not measure con...

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Capa de bar com duas garrafas de xarope identificadas como 1:1 e 2:1, jigger, colher bailarina, copo de coquetel e quadro de conversão ao fundo.

Ingredients and Flavors30/08/202611 min read

Simple syrup 1:1 or 2:1 for cocktails: how to convert without changing sweetness and dilution

The conversion changes depending on whether you weigh or measure by volume: by mass, 1:1 -> 2:1 uses 75%; in a jigger, it is close to 70%. See how to adjust the water too.

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Garrafa aberta de vermute sobre bancada, ao lado de taças de Martini, Manhattan e Negroni, com geladeira aberta ao fundo.

Ingredients and Flavors18/08/202610 min read

How long does open vermouth last? Refrigerator, oxidation and signs that it is already making the drink worse

Once opened, the vermouth must be refrigerated. A month is a good control point, but aroma, flavor, sealing and exposure to air decide the actual quality.

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Ficha de teste cego de cerveja com três temperaturas e campos para registrar aroma, amargor, gás e preferência.

Ingredients and Flavors04/08/202610 min read

International Beer Day: blind temperature, aroma and bitterness test in small doses

A blind protocol, with three temperatures and small doses, to compare aroma, bitterness, gas and preference without turning personal choice into a rule.

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