Michael Dietsch's Profile
Website: http://www.adashofbitters.com/
Location: Providence, RI
About:
Barfly, boozologist, and technographer. Lives with spirited female, teething son, and crazy felines in Providence.
Favorite foods:
Bourbon, rye, gin
Last bite on earth:
Negroni
Most Recent Comments
- From Drinks:
Cocktail 101: How to Make Layered Cocktails
Thanks for pointing that out. Unfortunately, whenever we link to sites external to Serious Eats, we always run the risk that the links will break. That's just the nature of the Internet.
I updated the link in the post, and it should work now. Hope it helps!
Michael Dietsch at 9:44PM on 05/09/12
- From Drinks:
Cocktail 101: How to Make Layered Cocktails
Try this link:
http://accidentalhedonist.com/how-to-pour-a-pousse-caf/
Michael Dietsch at 8:27PM on 05/09/12
- From Serious Eats:
Taste Test: Cape Cod's New Chips
According to Wikipedia, the Dark and the Robust Russets were discontinued. I know I haven't seen them in over a year. If that's true, it's the most tragic thing to happen on earth since New Coke.
Michael Dietsch at 9:29AM on 05/09/12
- From Drinks:
The Serious Eats Guide to Mezcal
@thenbagis - Thank you! That's very kind of you to say.
Michael Dietsch at 8:38AM on 05/03/12
- From Talk:
Perfect Martini - Gin to Vermouth to Water ratios
I probably think about martinis way more often than I should. My gin:vermouth ratio depends on my mood. When I'm gloomy, I prefer a drier drink, of 5:1. That's also how I generally take in the winter. When I'm happier, I go wetter, up to 3:1 or 2:1. That's also my general summertime martini variant. I can even go 1:1, but not very often.
@UnicornMaster: As to water, I think you're on the right track. When I make bottled cocktails, about 25% of the volume is water, based on calculations by Booker and Dax's own Dave Arnold. If my math is right (I'm on my first sips of coffee, so it might not be), your concoction is about 20% water. You *could* increase that, but it's really just a matter of taste.
Michael Dietsch at 9:16AM on 04/26/12
- From Drinks:
Cocktail 101: How to Make a Perfect Mint Julep
A mojito has lime juice, and it's generally made with crisp white rum. A julep has no lime juice, and by "good aged rum," I mean a dark, rich rum. So no, a rum julep is not a mojito.
Michael Dietsch at 8:41AM on 04/26/12
- From Drinks:
The Serious Eats Guide to Bourbon
Gah, the formatting on that is terrible.
Michael Dietsch at 11:38PM on 04/20/12
- From Drinks:
The Serious Eats Guide to Tequila
@Wade: Thank you for the clarification. I put 2 and 2 together and somehow got 5. The broader point is still true, of course, which is that the Spanish applied distillation tech to native agave ferments they came across. I wish I hadn't made a direct link between pulque and distilling, though.
Michael Dietsch at 11:27PM on 04/20/12
- From Drinks:
The Serious Eats Guide to Bourbon
@mayan: Yes, I can confirm it's 100% true. Every bourbon, by Federal law, must sit in charred barrels.
Here's the law, just in case you don't think I'm 100% accurate (bolding is mine):
1)(i) “Bourbon whisky”, “rye whisky”, “wheat whisky”, “malt whisky”, or “rye malt whisky” is whisky produced at not exceeding 160° proof from a fermented mash of not less than 51 percent corn, rye, wheat, malted barley, or malted rye grain, respectively, and stored at not more than 125° proof in charred new oak containers; and also includes mixtures of such whiskies of the same type.
Michael Dietsch at 11:20PM on 04/20/12
- From Drinks:
The Serious Eats Guide to Tequila
Nevertheless, blancos are generally not aged in wood. Herradura, and others that do, are exceptions. Thank you, though, for pointing out my error.
Michael Dietsch at 10:26AM on 04/19/12
Recent Posts
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From Drinks
Cocktail Storytelling: 5 Great Books To Seek Out
Posted by Michael Dietsch, May 10, 2012 at 7:45 AM
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From Drinks
The Serious Eats Guide to Mezcal
Posted by Michael Dietsch, May 3, 2012 at 7:45 AM
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From Drinks
Cocktail 101: How to Make a Perfect Mint Julep
Posted by Michael Dietsch, April 26, 2012 at 7:45 AM
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From Drinks
The Serious Eats Guide to Tequila
Posted by Michael Dietsch, April 19, 2012 at 7:45 AM
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From Drinks
Cocktail 101: Let's Talk Proof
Posted by Michael Dietsch, April 12, 2012 at 8:00 AM
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From Drinks
The Serious Eats Guide to Tennessee Whiskey
Posted by Michael Dietsch, April 5, 2012 at 8:05 AM
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From Drinks
The Serious Eats Guide to Bourbon
Posted by Michael Dietsch, March 29, 2012 at 8:15 AM
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From Drinks
Cocktail 101: 5 Essential Tequila Cocktails
Posted by Michael Dietsch, March 22, 2012 at 8:15 AM
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From Drinks
Poitín: An Irish Spirit You May Not Know
Posted by Michael Dietsch, March 15, 2012 at 10:30 AM
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From Drinks
The Serious Eats Guide to Irish Whiskey
Posted by Michael Dietsch, March 8, 2012 at 8:10 AM
Recent Favorites
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From Serious Eats
Top Chef All-Stars Finale: And The Winner Is...
Posted by Jillian Madison, March 31, 2011 at 9:00 AM
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From Drinks
Homebrewing Basics: All About Yeast
Posted by Joe Postma, January 17, 2011 at 3:30 PM
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From Serious Eats
The Physiology of Foie: Why Foie Gras is Not Unethical
Posted by J. Kenji López-Alt, December 16, 2010 at 7:00 AM
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From Drinks
How to Plan and Host a Cocktail Party
Posted by Michael Dietsch, December 14, 2010 at 3:15 PM
