Distillation is one of the great technologies of mankind (and womenkind, for that matter). Our ancestors' stills were right beside them through war, famine, plague, and the rise and fall of many an empire (how much these events were influenced by what came out of those stills is up for debate).
Unlike so many of our technological progressions -lead paint, VHS, and these curious things. Stills throughout most history have been small "pot stills" that result in small-batch, characterful liquor; these stills remain relevant in Strathspey, Oaxaca, Cognac, and anywhere else fine craftsmen craft fine spirits.
Not to say there haven't been advances in efficiency; the spirit of industrialization begot the industrialization of spirits through the column still. This innovation opened the flood gates of cheap, approachable, mostly inoffensive liquors.
And with the free-flow of booze came a free-flow of folks hoping to earn a little money. Thus we see the rise of the bar and its keeper, a concept that soon spread globally and flourished creatively. From the standard punches, slings, and toddies sprang forth cock-tails, crustas, daisies, and all kind of delicious libation and techniques.
And this is where Norma's "enfleurage" reminded me of a similar cocktail technique known as "fat-washing." Though it sounds much more vulgar than its French equivalent, the process is similar. A spirit is mixed with an edible, liquefied fat then cooled; the hardened fat is strained off, leaving the spirit with a rich texture and essence of the fat's flavor.
For a great example of this and other innovative cocktail workings, read about Tailor's Eben Freeman.
-Hans Chan
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