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Recipe for Amaretto/Bourbon Sour

Alfred Siu
Feb 18th, 2013

Amaretto/Bourbon Sour. Photo by Alfred Siu.

Typically Amaretto Sours don’t include bourbon, but this is a tasty concoction that welcomes the smokey oak accents of quality cask-strength bourbon.

Sours come in many forms, such as Bourbon Sour, Gin Sour, and Rum Sour. Your typical sour contains a base alcohol, lemon/lime juice, and a sweetener (either sugar or cointreau). Nowadays, it is common practice amongst quality bartenders to add egg white which adds a delightful consistency to the drink.

The recipe that I’m sharing with you here is a modified version of Jeffrey Morgenthaler’s Amaretto Sour.

Morgenthaler Method

1 ½ oz Amaretto
¾ oz Cask Strength Bourbon (I used Booker’s)
1 oz Lemon Juice
½ oz Egg White
Teaspoon of Rich Simple Syrup (2:1 Ratio)

My Method

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What's your beef?

Marguerite du Plessis
Oct 15th, 2012

Image courtesy Ian Mannion via Flickr

When it comes to food safety, the recent beef scare has given BC residents a lot to chew on. In September 2012, many beef products handled by XL Foods of Brooks, Alberta, were recalled. Beef from the plant has tested positive for E. coli O157: H7 bacteria, a micro-organism that remains a major health concern within North America, with roughly 100,000 cases of human infection reported yearly.

The trouble stems from a toxin produced by E. coli that can enter an individual's circulatory system at a damaged part of the intestinal lining. This can lead to Hemolytic Uremic Syndrome (HUC), which causes kidney failure. Though this strain of E. coli can contaminate spinach, alfalfa and bean sprouts, to name a few, it can often be found in infected beef.

According to some people in the agricultural industry, beef has become a susceptible to E.coli infection in large part due to the diet of cattle.

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Eating out: where to take a jaded New Yorker for dinner in Vancouver

Anja Konjicanin
Sep 7th, 2012

Vij's Restaurant, Photo sourced from Vij's Facebook page

 

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The art and science of chocolate

Marguerite du Plessis
Jul 18th, 2012
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Photos curtisy of Purdy's chocolates

The study of life is a key focus of the sciences, so if life is like a box a chocolates, there must be a great deal of science behind our favourite sweet indulgence.

Molecular gastronomy -- the application of our knowledge of physics and chemistry to cooking -- seeks to understand the processes involved in transforming ingredients into the best tasting, most nutritious food possible. Slowly, this knowledge is penetrating the age-old, secretive techniques cherished by chocolatiers the world over.

Take for example Vancouver's Wild Sweets, which produces chocolates on a micro-batch basis in their own laboratory. They also utilize a production technique known as bean-to-bar, where nearly all of the variables are overseen by the chocolatier. “With bean-to-bar we control our chocolates,” said Dominique Duby, Director at Wild Sweets. “We control the pH, colour, and viscosity.”

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