Skip to main content

Is it possible to get more irresponsible? Vodka infused whipped cream!


Just when we thought, that the industry could not sink deeper - to market alcohol to target groups, which are far below the legal drinking age… +support irresponsible alcohol consume…

Yes - it all started with fruit and spice flavored vodkas - which is quite a tradition in "vodka countries" like Poland and Russia… then it got "more creative" - untraditional fruits, vanilla, chocolate vodka, you name it.

Just in the couple of last years, it went to ridiculous [especially, if you think about the effect on our youth]: PB&J, popcorn, sugared donut, whipped cream, marshmallows or s'mores!

You also should not forget the development of alcopops aka RTD [ready to drink] - like Smirnoff Ice or Bacardi Breezer - easy to drink and easy to abuse.

Hey - the industry just found a new way - lets call it the deepest deep, to get people abuse alcohol: enriching whip cream cans with vodka.
And hey, there are at least two producer, who found a way to express their poor taste and poor judgement.

Congratulations! Is the next step baby food???


Now, don't get me wrong - I infused myself Bourbon with popcorn with a really good result. However I don't market it to a younger crowd and I don't want to make alcohol more palatable, to people who don't like booth!

The industry has definitely an unique responsibility, which they apparently don't exercise!
Labels:

Comments

  1. AnonymousMay 17, 2013 at 9:11 PM

    Hi, i think that i saw you visited my blog thus i came to “return
    the favor”.I'm attempting to find things to improve my website!I suppose its ok to use some of your ideas!!

    Check out my blog post LeParfait Review

    ReplyDelete

Post a Comment

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...
5 comments
Read more

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 ...
5 comments
Read more

"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 ...
16 comments
Read more