Cocktail_Photosynthesis

Question 1

Photosynthesis

Answer 1

Fruit, Leaves, Flowers

Question 2

Palais Garnier

Answer 2

Floral & Sour

Alcohol: Cognac, American Rye

Toasted Canadian Wild Rice
Herb de Provence
Fresh Lemon

Herb de Provence: used in French cuisine, mix of dried herbs, thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf)

Question 3

Crystal Clear Ice Tea

Answer 3

Gentle & Refreshing

Corn Vodka
Lemon Balm
Clear Citrus (clarified lemon juice, agar)
Honey
Carbonated Watermelon 

Lemon balm: related to mint, bright citrus, subtly sweet

Question 4

Mother Gibson (Pt 2)

Answer 4

Our twist on the Gibson Martini

Alcohol:Watercress Premium Scottish Gin, Aromatic Wine

Pickled Lemon
Cold Press Cucumber

Question 5

The Honey+

Answer 5

Lavender Honey & Fresh Citrus

Alcohol: Blanco 100% Agave Tequila, Espadin Mezcal

Ontario Bee Pollen
Salted Lavender Honey
Fresh Citrus

Espadín is the most common agave

Question 6

Cognac

Answer 6

Brandy, named after Cognac France, Legal Requirements of processing and aging
Copper Pots
French Oak Barrels
Twice Distilled Grapes (White Wine)
Ugni Blanc Grapes

Question 7

Blanco 100% Agave Tequila

Answer 7

Tequila distilled only from agave with no additional sugars added prior to fermentation

100% tequila must be bot

Question 8

Agave Tequilana

Answer 8

AKA Blue Weber

Tequila

Question 9

Mezcal

Answer 9

Predates Tequila
Smokier
Mezcal is a distillate derived from fermented cooked agave
Agave gets slow-roasted in a large conical pit in the ground
Fermented naturally in wooden vats and distilled in small copper/clay pots

More than 200 species of agave exist, a number of which are indigenous to Mexico. Mezcal can be made from about 30 of them

Question 10

Distillation

Answer 10

Distilled spirits are all alcoholic beverages in which the concentration of ethyl alcohol has been increased above that of the original fermented mixture by a method called distillation

Separate alcohol from water using evaporation

“But why do we have to distill hard liquor? Why can’t we just keep fermenting it to higher and higher ABVs? As often happens in the science of booze, it’s all about the yeast. As yeast eat up the sugars (to make beer or wine, e.g.), they create alcohol and CO2, delightful waste products. But the more alcohol and CO2 they create, the less sugar there is for them to feed on. And at a certain point (around 14 to 18% ABV), the alcohol levels become toxic for the yeast. To create anything substantially “hard,” we can’t rely on yeast. To get high ABV alcohol, we have to actually physically separate alcohol from water using evaporation and condensation—aka distilling.

Because alcohol has a lower boiling point than water (173 F vs. 212 F), distillers can evaporate the alcohol (mostly) by itself, collect the vapors into a tube and use cold temperatures to force the alcohol to condense back into liquid.”

Question 11

Brandy

Answer 11

Liquor/spirit made from distilling wine