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Statistics

On the perspective to have a much broader audience, it was a good thing, to change from the Apple environment to the more common google-web environment. Month to date this page had surprisingly 800 page views. As my domain was not reachable and as the new blog is new [means not high in the search engines], it is even a bigger surprise for me.

Apparently the most views are coming from the US [thank you folks] and from the UAE [shukran], followed by the Philippines [I had a lot of Pinoy colleagues] and Indonesia.

Russians are reading my posts also - I know, that some of my previous colleagues transfered to Russia or are Russians... and English.
Of course, due to my origin Germany is also not far back.
Readers from Canada [thanks Darcy] and Turkey are quite surprising...

Even more surprisingly India is totally white on the map [and I have and had a lot of Indian colleagues] as well as Sri Lanka.
Have a look on map besides...


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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 controversial [and in the modern craft bartending wor…

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As "mocktails" are usually long drinks, it is even twice wrong, to connect them to a cocktail [which is technically a short drink with alcohol]. 
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A drink which I got to know long time ago, very early in my career, is a bit a different beast [well - you cannot call an alcohol-free drink a bea…

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Dear Bartenders,

Please do not make tobacco infusions! I am serious - don't do it - don't try it - do not think about it.
Tobacco contains nicotine. What is the big deal, you might ask? Nicotine is highly poisonous. There is not as much nicotine absorption when you are smoking tobacco - this would be rather save.  Chewing tobacco - has a higher absorption - but yet, isn't soluble in water (hence it is still "quite save").

On the other hand, nicotine is soluble in alcohol - that means there is a great absorption - and it becomes very very dangerous.

How dangerous, you might ask? 

Let me ask a counter question:

Would you make a strychnine infusion? Or a cyanide cocktail? Or an arsenic essence?

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This…