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…
Usually I call them [out of laziness] mocktails - but really I never liked this denomination.
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].
Apart of this, I am not a big believer in mocktails. Sodas can be fantastic [home made grapefruit soda is fantastic, or homemade ginger ale, ginger beer or any other odd ingredient sodas]. Juices - fine.
Lemonades - yes, refreshing and good. And iced teas - can be absolutely amazing. Hence you don't need sickly sweet syrupy juice mixtures. But yes - there are few good ones.
Most of them a mimicking drinks with alcohol. You can make a pretty good alcohol-free Planters Punch, Hurricane or Mojito, if you are using Caribbean Syrup. Or you can use a juniper syrup for some alcohol-free gin drinks.
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…
I am often really annoyed when I see people, making cocktails (blogging about cocktails, etc.).
Look, I love cocktail culture - I believe, that it is worth to be preserved. And I believe, that there has to be respect - because otherwise there won’t be anything to be preserved.
The Mojito is one drink, which gets molested all the time. And people don’t get it: there are drinks, which were consumed in a civilized environment (bars) - by more or less civilized people (at least they are civilized in the setting). And there are peasant drinks. A peasant drink can be great - I don’t judge, which drink is better - but latter is far more adaptable to changes.
Comparing the Mojito versus the Caipirinha is pretty obvious: the Mojito is a bar drink. Very soon after its creation, it has been consumed in Cuba’s most recognized bars - probably by the most famous people at its time.
Against that, the Caipirinha has been a drink of farmers and workers in Brazil.