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Why Do We Use Fresh-Squeezed Citrus in Cocktails?

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Mary Katherine Morris Photography

It’s less bitter and more delicious than its bottled counterpart! After juice is squeezed, a chemical in the limonoid family begins to build up. It’s thought that citrus fruits contain chemicals that react with air to form a limonoid in a process known as enzymatic bittering. Thus, the longer the juice is out of the fruit, the more bitter it gets.

For some juices, a little bit of bitterness isn’t a bad thing. In blind taste tests, subjects preferred four-hour-old lemon and lime juice over fresh squeezed. It’s thought that a small amount of the chemicals limonin (in lime) or nomilin (in lemon) is present after several hours. Since low levels of bitterness can suppress sourness, nuanced flavors that are overpowered in fresh juice can be tasted if you give them a little time.

Aging affects orange and grapefruit juice in slightly different ways. Since orange juice contains significantly more sugar than acid, adding even slight bitterness can make it taste worse. On the other hand, grapefruit juice’s sour taste profile can be enhanced by bitterness.

Each fruit’s unique flavor is defined by the concentration of different acids within the juice. The three most common acids present in citrus are citric, succinic, and malic acids. Taste-wise, succinic acid is known best for its role in the taste of apples, while citric acid adds fruity notes and malic acid gives a sharp, tingly taste.

However, each fruit’s aroma impacts its taste more than its acid content does. When whole, the fruit’s essential oils are stored in tiny sacs in its flesh and skin. As it's juiced, these compounds are released into the liquid, which imparts the fruit’s characteristic smell and taste.

Hit the Lab

On paper, the ingredients in a classic Blood & Sand may seem completely discordant, but they come together to form a rich, smooth cocktail. Its name was most likely pulled from a 1922 movie with the same title, but little else is known about its origins. After first appearing in Henry Craddock’s 1930 The Savoy Cocktail Book, it fell into obscurity until master mixologist Dale DeGroff rediscovered the recipe in the mid-1990s.

Mary Katherine Morris Photography

Blood & Sand

.75 oz sweet vermouth
.75 oz fresh-squeezed orange juice
.75 oz Heering cherry liqueur
.75 oz mild scotch

Combine all ingredients in a cocktail shaker. Add ice, and shake for 15-20 seconds or until combined. Strain into a chilled coupe glass and serve straight up.

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New Pop Chart Lab Poster Is a Boozy Blueprint For Making Classic Cocktails
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Pop Chart Lab

Pop Chart Lab's posters combine design with data, and their latest offering—a full breakdown of the ingredients in 60 classic cocktails—is no exception. From the exact ratio of gin and tonic that should go into a G & T (2 ounces and 4 ounces, respectively) to the garnishes you'll need to make a proper Tom Collins (a maraschino cherry and a lemon twist), the 3-foot-by-2-foot "Constitutions of Classic Cocktails" artwork teaches mixology basics you'd typically learn in bartending school, sans tuition fee.

In addition to mainstays like the Negroni and the Whiskey Sour, the poster also includes relatively obscure drinks (ever heard of the Golden Dawn, or the Journalist?), which you can attempt after drinking your way through your favorite concoctions. Before you know it, you'll be explaining to your friends the intricacies of why you should stir martinis instead of shaking them (sorry, James Bond), or the difference between a highball and a Collins glass. Bottoms up!

"Constitutions of Classic Cocktails" costs $37, and is currently available for pre-order. Shipping begins on Friday, October 20, 2017. (To see the poster's details up close, visit Pop Chart Lab's website and click on the diagram.)

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Attention Beer Lovers: A London Brewery Is Hiring a Professional Taste-Tester
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Beer lovers aren’t given many chances to discuss their passion for imbibing at job interviews. But a new open position at London's Meantime Brewing Company lists that expertise as one of the top qualifications. As Fortune reports, the brewery is seeking a professional beer taster to help improve its products.

The brewery’s part-time employee will “join the panel brewers as they taste, discuss, and pass opinion on a range of different beers,” according to the job listing on LinkedIn. On top of steady access to free booze three hours a week, the taster will receive a competitive salary “with beer benefits.” As the description reads: “Yes, this could just be the best job in the world.”

Meantime isn’t just considering any casual beer drinker for the role. Their ideal candidate will have a precise palate that can distinguish “chocolate malt from dark malt” and “Fuggles from Cascade hops.” They will also have an understanding of global consumer markets, a functioning knowledge of English, and an extensive beer vocabulary. The brewery is located in the London borough of Greenwich, so applicants who aren’t local should be willing to relocate.

Founded in 1999, the Meantime Brewing Company made its name on the beer scene with signature beverages like their London Lager, London Pale Ale, and Yakima Red. If you’re interested in joining the team, post 30 words on your LinkedIn profile explaining why you deserve the gig, along with any photos or videos that may help your case, with the hashtag #pickmemeantime. The company will narrow down the pool to three candidates for an in-person beer tasting before deciding their top pick. Meanwhile, you can prepare for the job by brushing up on your beer facts.

[h/t Fortune]

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