{"id":305,"date":"2015-06-18T14:22:28","date_gmt":"2015-06-18T12:22:28","guid":{"rendered":"http:\/\/bartending.ch\/?p=305"},"modified":"2023-10-23T10:40:19","modified_gmt":"2023-10-23T08:40:19","slug":"popcorn-sour","status":"publish","type":"post","link":"https:\/\/bartending.ch\/wp\/popcorn-sour\/","title":{"rendered":"Popcorn Sour"},"content":{"rendered":"

Ever since the Cinema Highball in the PDT Cocktail Book, we know about popcorn and spirits. It is all the more surprising that I haven’t seen anyone do the obvious so far: Popcorn infused Bourbon! Both are made from corn, and both have something distinctly American about them.<\/p>\n

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Popcorn Sour<\/div>\t
2015-06-18 13:55:28<\/div>\t\t\t
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Save Recipe<\/a><\/div>\t<\/div>\t
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  1. 50 ml popped Bourbon<\/li>\t\t\t\t
  2. 30 ml lemon juice<\/li>\t\t\t\t
  3. 20 ml maple syrup<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    1. Shake, and strain on ice into tumbler.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
      By Nico Colic<\/div>
      blog.hedonisms.ch https:\/\/bartending.ch\/wp\/<\/div>\t\t<\/div>\n\t<\/div>The key is to use corn that has been freshly popped in a hot air popcorn maker. These come in quite cheap (around 40 CHF<\/a>), and they are a good thing to have around in your bar. If you buy popcorn or make it in a pan, you also get salt, butter or diacetyl; and you miss out on the volatile aromas that are emitted during the popping.<\/p>\n

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      Popped Bourbon<\/div>\t
      2015-06-18 12:56:32<\/div>\t\t\t
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      1. 30 gr popcorn, freshly popped with hot air<\/li>\t\t\t\t
      2. 750 ml of Bourbon (eg Bulleit)<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        1. Mix, rest for 12h, then strain. A substantial portion of the Bourbon will be soaked up by the popcorn (about 20%), using a cheese cloth and squeezing the popcorn can reduce the loss to about 10%.<\/li>\t\t\t\t
        2. The result will be slightly cloudy, which can be amended if you filter with a coffee filter. However, this is at the expense of some popcorn flavour; and if you'll use the Bourbon in a sour, I wouldn't filter it.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
          By Nico Colic<\/div>
          blog.hedonisms.ch https:\/\/bartending.ch\/wp\/<\/div>\t\t<\/div>\n\t<\/div> I have a feeling that the popcorn infusion also remove some of the tannins of the Bourbon; especially in the sour it feels extremely light for an aged spirit.<\/p>\n

          Further ideas<\/h4>\n

          Another thing that might be work giving a try is acetylpyrazine<\/a>, a food-grade flavouring component which, when heavily diluted, supposedly supposedly tastes like popcorn. However, with 300 CHF<\/a> for 100 gr, it is quite expensive for an experiment.<\/p>\n

           <\/p>\n","protected":false},"excerpt":{"rendered":"

          Ever since the Cinema Highball in the PDT Cocktail Book, we know about popcorn and spirits. It is all the more surprising that I haven’t seen anyone do the obvious so…<\/p>\n

          Read MorePopcorn Sour<\/span><\/a><\/div>\n","protected":false},"author":1,"featured_media":310,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[32,82,81],"class_list":["post-305","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-drinks","tag-bulleit","tag-pdt","tag-popcorn","excerpt"],"yoast_head":"\nPopcorn Sour | blog.hedonisms.ch<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bartending.ch\/wp\/popcorn-sour\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Popcorn Sour | blog.hedonisms.ch\" \/>\n<meta property=\"og:description\" content=\"Ever since the Cinema Highball in the PDT Cocktail Book, we know about popcorn and spirits. 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