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6 Unique Gin & Tonics Tasted @ the Darcy O'Neil event: G&T Paradox

Darcy did a great job, in hosting this event and we had quite a lot of guests who could try the different G&T.

Unfortunately I didn't made pictures...

Cucumber & Coriander G&T with Strawberry
Darcy: Strawberry & coriander share similar aroma compounds; coriander is further very common in gin.
Darcy emulsified coriander essential oil in simple syrup, he was using for the drink.
That we quite a slam-dunk - most guest liked it. It was very refreshing and very cool - we used Plymouth for it, which was definitely a great company with the drink.

Cardamon & Mint G&T
Darcy used the popularity of the Mojito, to "capture" guests - the cardamom syrup (again made with essential oils and emulsification) was giving it a more unique and Middle Eastern flair - basically there was only cardamom syrup, gin, mint, lemon and tonic water involved.
Again very refreshing, with a distinctive oriental note. We used partly Plymouth and Bombay Sapphire for it and both gins wor…
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Bartender vs. Mixologist (...) - is it a matter of approachability?

We have had a talk with the guys of muddle-me and they asked Darcy, what kind of title he would like to choose: bartender, mixologist, "cocktail-whisperer.

Always very down to earth, Darcy replied that he likes to see himself just as bartender. That bartenders should be accessible to everyone - and that nobody should think, that they are something special, or "above" of the rest.
I really like this approach - and absolutely believe as well, that everybody has the same value. However I just have the feeling, that causality of one, does not imply correlation to the other. I can be absolutely approachable and down to earth, if people call me mixologist.
If you look at the "grand masters" in Bushido, you will find, that most of these exceptional individuals are extremely understated and "normal". It even seems, the "higher" these masters rank, the lesser ego they have. Now you could argue, that they are awarded as masters and grand masters (..…

This is possible the best Dirty Martini

Folks, I have to admit, that I am not the biggest fan of Dirty Martinis. The usual combination between vodka and olive brine seems odd - and I am often more reminded on dirty dish water, than on a good drink.

Olive brine itself isn't really that bad - even commercial olives just contain water, salt, vinegar or lactic acid. But it depends, how the olives are cured - one industrial process is, curing the olives in lye - which isn't that great (but on the other hand still perfectly save).

The issue is, that "olive brine" doesn't taste that great.

Fast forward, I have discovered an Iranian shop, with a lot of unique products - they are particularly strong in "flower waters" which are hydrosols.

Hydrosols are basically the byproduct, you will get, if you are steam-distilling produce to get essential oils - there will be only very little essential oil - but quite a lot of water, on which the essential oil "floats". This water has strong aromas on it…

Is rum made from sugarcane juice better than rum made from molasses?

Marketing - marketing - marketing...

This is what I have in mind, if I am reading the websites of some brands. This time I landed on the website of Vizcaya, which claims to make rum out of "the freshest sugarcane" which is pressed and the juice is directly fermented.

Usually rum is not made this way. Usually (and this is probably the original method), sugarcane is pressed, the juice then is cooked until it becomes molasses and until the sugar crystallizes. The solid sugar is taken out until the mixture becomes too thick, to extract more sugar.
This is then the molasses you would use for cooking, or to ferment to create a rum.

While I definitely admit, that making rum out of fresh sugarcane is slightly more expensive, than using a byproduct of the sugar production (sugarcane is anyway not very expensive), I am arguing about the claim of this producer, that it (necessarily) leads to a better rum.

The issue here is the concept: sugarcane juice is a whole different thing than m…

Debunking Adam Teeter Vinepair Article - Tennessee ≠ Bourbon

So Adam Teeter on Vinepair.com made a case, that Tennessee whisky isn’t Bourbon - due to the charcoal mellowing process.

I have already debunked it before: Is Jack Daniel's a Bourbon Whiskey?

However since then, there is more circumstantial evidence, why Tennessee whisky isn’t an unique “denomination of origin (or simply a official style on its own):


As mentioned: It is listed under NAFTA as BourbonThere is no specifications under the TTBOther (official)) Bourbons are using also a similar charcoal mellowing process (e.g. Evan Williams black label).Now these points are not mentioned in the previous article:At least Prichard’s, one more boutique Tennessee brand, is not using The Lincoln County Process (charcoal mellowing) - yet are officially considered Tennessee whiskey!That takes eradicates the argument, that Tennessee whiskey is a style!Jack Daniel’s also offers now a (Single Barrel) Rye Whiskey. Yeah - they are calling it Tennessee Rye Whiskey - but as previously stated - there …

Why hydroponics should be used more in bars

These days I am toying quite a lot with the ideas of advanced hydroponics in bars. Well... let us first of all understand, what does the word hydroponics mean?
hydroponicsˌhʌɪdrə(ʊ)ˈpɒnɪks/
nounnoun: hydroponicsthe process of growing plants in sand, gravel, or liquid, with added nutrients but without soil.
Origin

1930s: from hydro- ‘of water’ + Greek ponos ‘labour’ + -ics. Plants are growing in a growth medium (other than water) - either way in normal sunlight or even under artificial growth light.
Some people might argue, that soil is the best medium to grow mint (as it contains sufficient and natural nutrition).

So why would it be so beneficial in the bar?

Here are the top 10 - why hydroponically grown mint, is better than your delivery of mint:

Availability
If you are growing mint yourself, it is

Following the trends or show integrity for culture

These days it seems, that your schedule is filled with a triangle of fake news, opposition of fake news and political correctness. One big part is contemporary marketing, which really takes the mouth full.
Another trend are millennials which seem to fake it until they (never) make it - they are confusing their own perception with facts.
The big loser on this war of information is good ol' culture. Not contemporary arts, galleries and artists, which seem to do just fine (and probably also fake it until they make it)... it is more the culture of being a grown up - a lady or a gentleman. 
It is about drinking culture (I am cringing, when people are ordering a Bloody Mary in the evening - well this is still better, than people ordering drinks, which I don't want even to remember...), it is about cigar culture, table etiquette, dress code - and so on.
The question is - should you go with the flow and with the trends and join - or should you stand up actively and try to combat (kno…