Skip to main content

Drink basics and the tough way to become a master

So many opinions in the last posts...  so less info. This has got to stop [not really] - though I am willing to increase the ratio between knowledge and opinion here. Well - opinionated knowledge... whatever.

In one of my last posts I've adored the 85 years old Jiro Ono, who is a real master of his trade - and one of the first chefs, who received 3 Michelin stars for a sushi restaurant.

Mastering bartending [or better said mixology - because in this context it is the right word] doesn't start with a lot of creativity. It starts with the basics.

Naturally you have to understand each and every ingredient - from spirits, over wine - especially fortified wines, essences, bitters up to juices. You have to understand the mechanics behind the different preparation methods, different glasses and different ice shapes.
But it is especially important, to understand classic drinks.

If you are looking at the culinary wizards - be it Ferran Adrià, Heston Blumenthal or Gordon Ramsey - all are usually referring their dishes to classics. And the more avant-garde the dish is, the more important it is, to have a traditional dish aligned to it. Guests like to have new experiences - but they don't want to be alienated.

I think in mixology it is even more important to have a reference point. Yet most bartender, especially the young ones, don't know or don't understand heritage drinks - this is not only a pity, but also drags the whole bar industry down.


It is not only important to know a couple of classic drinks, but rather the categories and what brings the drink into the respective category. Please get to the upcoming posts, to read about the different drink categories...

Drink Categories I
Drink Categories II

Comments

Popular posts from this blog

Agar-Agar Clarification

Not often, I am posting here things, which are clearly not my ideas... However Dave Arnold is clearly a mad scientist [no, he really is!] - and he posted amazing stuff on his website www.cookingissues.com - no - don't click now - just follow the link later. One of the most impressive posts about mixology, besides of demystifying the mechanics of shaking, were clarification techniques. Look, after him, you could use a centrifuge [which would set you back a couple thousand bucks] and a chemical compound, which solidifies sediments. I am not a fan of that. Then there is gelatine clarification; this works quite well [I tried it several times my self] - you gelatinize a liquid [with little gelatine only], freeze it, thaw it [in the fridge] over a colander and a muslin cloth. Thats it. Unfortunately this has several problems: Gelatine is made out of animal bones - hence it is neither vegetarian nor vegan, which you won't usually expect of a beverage. You have to freez...

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution!  But when Chris, over at A Bar Above  discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most ...

"Monin Rocks!" - Really?

R ussell S anchez MONIN UAE MONIN Rocks @ HARD ROCK CAFE Dubai  — with   Rhiandro Gardiner  and Louie Aquias  at  Hard Rock Cafe . I have seen this on my Facebook timeline. And well... I wanted to write about Monin since quite a long time, but haven't. However this message was a catalyst, to speak up. It is already a couple of months ago, that I routinely checked the ingredient list of a Monin bottle. ...and was shocked.... Point is, that I have always defended Monin against my US colleagues as decent brand. At least with the products they offered here in the Middle East and in Europe; they came from their factory in France. Most of the ingredients [except lets say in Blue Curacao syrup] were natural. Long time ago, somebody from Monin explained, that this is due to the quite strict regulations in France for syrup - there it is a family culture to drink syrup sweetened water/seltzer. And off course ...