ANOTHER SESSION FROM A SERIES OF REGULAR MEETING WITH A BAR LITERATURE EXPERT TOMÁŠ MOZR IS AHEAD OF US!
On July 30th, the next Books & Booze will kick off, this time on the theme “The Language of Herbs”!
At the July meeting of Books & Booze, you will learn everything about herbs.
The renowned bartender and author of the book The Joy of Mixology, Gary Regan, once stated: “I love the idea that I’m drinking something I’ll never have the chance to taste again.” It is precisely the originality of flavors and their uniqueness, thanks to seasonal possibilities, that offer this experience. There is no good reason why bar ingredients cannot be entirely seasonal. However, some things require time and, above all, patience, as weeks, months, or even years may pass from the start of your prepared drink to finally tasting it. Herbal liqueurs, bitter tinctures, and all sorts of medicinal potions make us reflect and take a step back to a time when it wasn’t necessary to swallow pills but just listen to your pharmacist and the language of herbs. That is why the July meeting of Books & Booze will focus on this aspect of mixology, because alcohol not only brings joy but also lessons.
There can be no doubt about the indispensability of bitters for cocktail culture. After all, in the first known written definition of a cocktail on May 13, 1806, Harry Crosswell, editor of the weekly The Balance and Columbian Repository, described a cocktail as “a stimulating liquor composed of spirits of any kind, sugar, water, and bitters.”
According to Adam Elmegirab, a contemporary bitters producer and author of a 2017 book on the subject, the most suitable definition for bitters can be found in an 1897 publication titled The Standard Manual of Soda and Other Beverages: A Treatise Especially Adapted to the Requirements of Druggist and Confectioners, which states that bitters “are made by extracting bitter and aromatic drugs in a mixture of alcohol and water, to which a small amount of sugar or syrup is sometimes added.”
Under its Latin name, you know it as Laurus nobilis, while in Czech, you might imagine it on the head of a Roman emperor as the noble laurel. But did you know that the leaves of this plant, known to us as bay leaves, are poisonous when fresh? In their dried form, however, they are harmless and thus form the basis of sauces, soups, or are used for marinating meat without concern. On the other hand, dried laurel leaves also find their use as an ingredient in vermouths, gins, or herbal liqueurs.
In the 19th century, it was a common belief that alcohol heals. Evidence in this regard is mostly provided by mentions of medicinal wines in moralistic stories or the specific example of Becherovka, which was even presented in the 1930s as a “magenlikör,” recommended for stomach troubles.
Did you know that absinthe was banned in the USA for almost 100 years? Absinthe was banned in the United States in 1912, making it difficult to replace for many years. A more respectable substitute came in 1934 with the local product Herbsaint, developed by J. Marion Legendre and Reginald Parker. A fortunate turn for absinthe came in 2007 when the legislation was relaxed, and the ban on absinthe in the USA was lifted.
You will also have the opportunity to taste some cocktails supported by the brands: Angostura, Averna.
You will learn about this and much more when you join us on July 30, 2024!
Tomas and the Alcron Bar team will always welcome guests in two waves. The first from 17:00 and the second from 19:00, when guests can join at any time.
Everyone who wants to explore the secrets of the world of cocktails and bar culture is cordially invited, and this unique event is open to everyone for FREE! And that’s why you really shouldn’t miss this event!
Will you take part in six of the twelve themed evenings? You will then become a unique member of the “Friends of Alcron” group and look forward to surprises.
For more information, please contact Alcron Bar at: alcron.bar@almanachotels.com or check out: BOOKS & BOOZE with Tomáš Mozr | Alcron (alcronprague.cz)