Unanswered Questions
18 questions with no upvoted or accepted answers
7
votes
0answers
2k views
Is it possible to make a mock Chartreuse liqueur?
The Grande Chartreuse, just north of the city of Grenoble, France has been making Chartreuse since 1737 and is made with 130 herbs, plants and flowers. Talk about drinking to your health, some say ...
5
votes
0answers
87 views
Is it possible to identify this bottle and its contents?
My brother-in-law received this bottle while in a soccer recruit tryout in Yugoslavia(?) around 6ths year 2000. We haven't been able to identify it by anything on the label. It was opened, I think it ...
5
votes
0answers
84 views
Irish Cream Liqueur chemistry
Among Irish Cream liqueurs, particularly lower-shelf than the big names, do any use an all-out unrefrigerated-single-serve-coffee-creamer approach to achieving shelf stability, i.e. tetrasodium ...
4
votes
0answers
413 views
Are there any public APIs that will help determine the legality of a location to get Beer-Wine-Spirits delivered?
Am after APIs that will in real-time help me understand by way of providing such APIs with the following inputs:
Store/Location Address/Geocoordinates of the location
Customer Address for receiving ...
3
votes
0answers
32 views
Is there an online and/or English-language version of the “Jiǔmíngjì” 酒名記?
I was reading Peter Kupfer's scholarly piece Amber Shine and Black Dragon Pearls: The History of Chinese Wine Culture (June 2018). During the Song Dynasty (960–1279), it says,
large amounts of ...
3
votes
0answers
158 views
Origin of the “lick, sip, suck” tequila shot technique
I was browsing through Here's How (1928), a Prohibition-era collection of cocktail recipes, and found something surprisingly familiar on page 48.
The Swiss Itch
Invented by one James Norton of ...
3
votes
0answers
24 views
What is the regulatory process of being able to produce and sell an alcoholic drink in South Africa commercially?
We have started producing small batches of a unique honey mead that is doing well in small to large stall type markets. What are the steps that need to be followed in order to get a license to ...
3
votes
0answers
135 views
Human body parts in a cocktail?
Human body parts in a cocktail?
It is a question that seems to come out of The Twilight Zone.
Up in the Yukon (Canada) there existed (exists) a cocktail made with a real severed human toe called ...
1
vote
0answers
78 views
How to increase pH in a cocktail?
I've recently become fascinated by the use of butterfly pea blossoms to add colour to alcoholic drinks. (Yes, I've been watching How To Drink on YouTube). It acts as a natural pH indicator--add lemon ...
1
vote
0answers
100 views
Is there any good local gin or whiskey produced in South Korea?
When travelling I try to bring back home spirits from places I visit, mostly gin and whiskey.
I will be soon travelling to South Korea (Seoul and Busan), and I am trying to find out about the local ...
1
vote
0answers
63 views
Paw Paw 'Brandy' with slight blue cast
I'm working on recipe development for a Paw Paw 'brandy' and have had a slight blue cast to the product. Can anyone weigh in on the outcome? Thank you
1
vote
0answers
105 views
Name of a cocktail with orange peel+coconut+lime
Last night, I asked bartender for a cocktail based on orange peel. Then he made a cup of cocktail with orange peel & coconut & lime. It was off sweet taste.
He told me the name of cocktail ...
1
vote
0answers
563 views
Something similar to Don Julio 1942
We love this tequila but can't find it anywhere any more. Can somebody recommend something similar?
1942 pays homage to the year Don Julio González began his tequila-making journey. Produced in ...
1
vote
0answers
43 views
Has anyone tried infusing Torani sugar free syrup?
I'd like to make a cocktail recipe I found which uses a Ginger Cardamom Simple syrup, but I can't take all that sugar. I typically use Torani's Sugar free syrup for drinks (which uses Splenda and some ...
1
vote
0answers
759 views
When and how was the Estonian cocktail the Hammer and Sickle invented?
I know it's made from 1/4 Vana Tallinn and 3/4 Sparkling Wine (or Champaign) but I've spent ages trying to find out where and how it started. Does anyone claim to have invented it? What is the ...
