Aloe Vera Beauty drink?

First of all my apologies. I haven't posted a lot. It is a bit tricky for the moment, as I am with my own mobile devices just via 3G online. The hotel doesn't have free wifi (I am just online with the company PC and that means no personal stuff...) and we are living in a completely new building- landbased telecommunication will (hopefully) set up in the next days.

I have though already written several posts offline- some quite controversial and will post them soon...

Back to the besuty drink. I have picked up this in one normal hypermarket. The brand is Thai Choice, a producer which usually offers all sorts off Asian ingredients from - from a like "alemongrass puree" to z like "zoya sauce". Sorry it is too late for doing better jokes
...

Anyway - I chilled it nicely, popped it open (which was harder than expected) and tasted it.

NOSE:
Faint honey smell - with the slightest greenush vegetal hint.

TONGUE:
Oh wow, sweet. Very sweet. Simple syrup sweet! It taste like simple syrup/agave syrup with a dash of honey... amost no acidity...

MOUTHFEEL:
Besides of the overwhelming mouthcoaing sweetness, you have tiny bits of aloe vera gel. Which impeoves the overal impression - but not enough.

VERDICT:
I am not sure, why the producer calls this beauty drink. Maybe due to cultural differences - maybe the producer thinks fat people = beautiful?
Or do they think, that aloe vera makes evetything beautiful? Think coke with aloe = beauty-coke or pork fat with aloe = beauty lard?
Anyway - I usually like sweet things, but this drink is even for me unbearable! And uninteresting!

If you really want to use aloe, buy the gel and mix it yourself... just got a great idea: beauty-g&t!

Comments

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

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

King Robert II Vodka

Who would knew, that I am reviewing a budget vodka here - on the opinionatedalchemist.com. But this isn't a normal review. I skip the marketing perception and use this product to cut directly to the case: Vodka is a "rather" neutral, colorless, "rather" flavorless and odorless distilled beverage from any agricultural source - and depending on the country, it has a minimum of 37.5% and 40% abv. As I said time and time again before: at times it is absolutely nonsense to talk about premium and luxury, when the original product doesn't really "hold this promise". Luxury water can have luxurious marketing, luxurious packaging, can be even rare and slightly more expensive "to produce". However really it is just water. Maybe it has some nuances to normal water - however those nuances (in a blind-test) are pretty small. Vodka is extremely similar - and the chain of evidence (despite a lot of people trying to proof otherwise) makes it re

opinionated alchemist

Search This Blog