Vodka

Cachaqa and aguardente de cana are the most consumed distilled spirits in Brazil exclusively made from cane-sugar juice. Sugar and caramel maybe added for colour adjustment. The total content of congeners is between 200 and 650 mg 0.1 L p.e. Like other spirits, the flavour of cacha a is mainly characterised by the presence of fermentation by-products such as higher alcohols, esters, carboxylic acids, and carbonyl compounds [41-43]. 

Unlike the wine studies mentioned above, which investigated wine quality, D616ris et al. investigated the impact of swallowing on the dynamics of aroma release and hence on the 

Barley malt is preferred, although other types of malts could be used. The malt hydrolyzes starch into fermentable sugars and dextrins. 

The best-quality vodkas are elaborated from barley malt and quality adjuncts preferably obtained from wheat or rye. Vodka may be obtained from other starch or sugar sources such as sorghum, maize, potato (Solanum tuberosum), molasses, sugar beet (Brassica sp.), and even grapes (Vitis vinifera). In some countries such as Poland, some vodkas are produced by fermenting a sugar broth. 

Vodka mashes are fermented with yeast (Saccharomyces cereviceae) in large stainless steel vats under anaerobic conditions. The fermentation time lasts from 2 to 4 days depending on the fermentation temperature, which varies according to region. Most vodkas are fermented at temperatures ranging from 25°C to 30°C. 

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In spite of a decline over the past 50 years, whiskeys are stiH the most popular distilled alcohoHc beverage group in the United States (Table 1) (1). However, vodka consumption has increased significantly to 22% of total distilled spidts in 1990. 

Vodka. Vodka is a neutral spirit made from any fermentable material and distiUed in such a manner that is without any distinctive character, taste, aroma, or color. Charcoal filtration is often used in processing vodka which is bottled at 80° proof or higher. In the United States, the substrate must be specified if it is not grain. Any flavoring, if added, must be stated. The product must be bottled at not less than 70° proof and caUed a flavored vodka. 

Your favourite vodka is 100° proof (49 wt% of alcohol). The molecular weight of water is 18 that of ethyl alcohol - CjHjOH - is 46. What is the mol% of alcohol in the vodka ... 

Vodka is advertised to be 80 proof. That means that the ethanol (C2H5OH) concentration is 40% (two significant figures) by volume. Assuming the density of the solution to be 1.0 g/mL, what is the freezing point of vodka The density of ethanol is 0.789 g/mL. 

But this round is different. Among other things, the cocktail has become an issue of connoisseurship and identity, well beyond the brand of gin or vodka or Scotch you buy or the bar you drink it at. Or whether you like your drink shaken or stirred. 

The industry acknowledged women quickly as a market force, as cocktail-compatible spirits like vodka and flavored vodkas led liquor sales to the detriment of the brown barroom standards like whiskey, and bars and lounges became as design-conscious as boutiques, or as visibly unconcerned with gender issues as a co-ed college dormitory. 

And me I m just here to drink. This is a drinker s guide to drinking—cocktails and the people who love them, the people who make them, the people who invent them and the people who push the buttons behind the scene, from hip-hop musicians, who can elevate a brand s recognition like a high-five, to industry figures like Michel Roux of Absolut vodka, who decided that gin s problem was that it wasn t blue. He s trying to fix that. If you want to know how to make the perfect martini, ask John Conti (page 163), not me. He knows. 

Mix, it appears, wanted nothing less than a signature drink. When you ve got more stars than a movie, you don t rest on how many cosmopolitans you sell, I m guessing. The restaurant s bar, which employed Thierry Hernandez, and now Xavier Herit, from the Hotel Plaza Adienee in Paris, tried a truffle martini—truffle juice sprayed onto die glass in place of vermouth, with orange vodka. For an idea so potent, it was a nondescript drink. The truffles used were... 

Mr. Herit is currently experimenting with raspberries, muddled and pureed, for a raspberry caipiruska, which will be introduced shortly on the spring and summer menu. A caipiruska is a vodka caipirinha. 

You are the first customer, he explained, waiting for the test results to post. The drink is refreshing, if slight, and big on raspberry. There is raspberry-flavored vodka in it, too. 

Muddle the fresh raspberries together with the raspberry puree, raw sugar and syrup in a rocks glass or old-fashioned lowball glass. Fill to die rim with crushed ice. Top with vodka and garnish with fresh mint. 

It also raises a quick question. With Memorial Day here and the start of summer holidays hitting the blood like alcohol, who would order a 2-ounce shot and suffer the wait for the next one Ask the bartender to set down a 32-ounce pitcher of the house cocktail— lemon vodka, creme de framboise, fresh grapefruit and raspberries, numb with ice—and decide one leisurely drink later who, or how many, to share it with. Let the pitcher do the sweating, and chill. 

Mr. Boughalem, whose hair brushes his collar, understands how to be casual without forfeiting the formalities that make a drink a cocktail and not a glass of punch. The Snack Bar s vodka, with a light twist of the taste of lemon (the restaurant infuses its own in a big picnic jar at the bar), strikes tart to grapefruit s sweeter acidity. Creme de framboise, a raspberry liqueur, is soured slightly by a mash of fresh raspberries. This is science, not kids in the kitchen. 

Fill a pitcher (at least 32 ounces) with ice cubes. Crush the raspberries in a bowl mix with vodka and creme de framboise. Separately, mix grapefruit juice with Champagne. Add both mixtures to the pitcher and garnish with the grapefruit slice. 

The drink, attributed to a bartender named Robert C. Butt at the Oak Beach Inn in Hampton Bays in tire 1970s, has in it every white liquor you can think of—vodka, gin, rum and tequila. It s a frat party in a glass. College students love it. It s right up there with Jell-O shots and Sex on the Beach—a solid B plus (hey, tills is an easy school), says www.student.com, aWebsite devoted to college life. 

Blend 1 cup watermelon juice with the simple syrup and 5 sheets gelatin. Heat until dissolved. Cool. Add the remaining watermelon juice and the vodka. Pour l>/2 ounces to fill each glass. Dried currants soaked in creme de cassis can be added before it sets. 

The Pink Puppy is a lemon vodka, Campari and grapefruit drink... 

Fill a 14-ounce glass (rimmed with salt) with ice. Add the vodka and juice. Float Campari on top. Garnish with a lime wedge. 

It s a powerful drink, but it s designed so it doesn t have a liquor taste, said Mr. Simeone, its creator. You have a couple and it s. . . there. In addition to vodka diere is sake, and four fruit juices, from sweet to tart. 

At La Bottega, in the Maritime Hotel, on Ninth Avenue between Sixteenth and Seventeenth Streets, the bar serves a Martini Rossi Rosso, which is a vodka martini with sweet rather than dry vermouth. 

In a shaker filled with ice, shake the vodka and sweet vermouth. Strain into a chilled martini glass. Add a healthy dash of orange bitters. Garnish with orange twist. 

The Dirty Jane is a gimmick, and it is also a great cocktail. (I ve put my resignation in a sealed envelope to be opened upon this recommendation.) Part martini, part deli sandwich, it is a vodka martini, no vermouth, with a wedge of pickled green tomato instead of an olive. A splash of the pickle brine makes it dirty, as a splash of olive brine would make it a straight dirty martini. The drink itself is a clear liquid. 

They never ID ed anyone. You eat all this greasy food—cutlets and potatoes. We would do vodka shots, and chase it with pickle juice from the barrels. When we first opened Jane, we called it [the drink] a Little Odessa, but it didn t sell. ... 

The Vesper itself is a double agent, and the Cold War in a glass— both gin and vodka, in deference to Britain and Russia, and Lillet, with a twist of lemon. Every liaison requires lingerie and something tart, right ... 

But the Lillet is what keeps the cocktail s gin-to-vodka fusion in check, or it s just another drink fatale. Bond was originally a gin drinker, appropriately for an English agent, and the Vesper was a gin... 

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