100,000 hits - thanks to my dearest readers

Yeah - the opinionated-alchemist.blogspot.com reached the magical 100,000 hits!

Thanks so much for everyone, who took time, to read my sometimes helpful and knowledgeable, but also often angry and unforgiving posts.

In the last 16 month, I have "published" 189 posts [which makes in average 529 hits on each post].
Most popular post was surprisingly my post about ginger ale vs ginger beer. Loved to make also a post about home-crafted tonic water - however it seems still to be nearly impossible to get cinchona bark in the UAE. Stay tuned.
I am quite happy, to see one post about my favorite classic drinks on No.2: the perfect whiskey sour.
On No.3 there is another surprised, which is still one the drinks I enjoy most - the El Diablo.
Mentionable is also my post about agar-agar clarification [unfortunately my widget will disappear soon, as the embed'able spreadsheet tool is closing "its doors"].
Not really surprising is the numero cinquo - my "Perfect" Mojito. It was mentioned by a couple of posts, especially in my home-country Germany.

The stats? Quite surprisingly [at least, it was surprising, when I started this blog] the main readers are coming from the US of A. Around 65% of all hits are coming from the motherland of bars. Maybe there were also some crawlers and spiders from search engines; Google sits obviously in America... However I guess, still more than half of all readers are American friends.
Germany is on No. 2 - maybe it shows, that my popularity didn't completely extinguished. This is even more remarkable, as I am posting everything in English [though I guess, that an improved Google Translator helps a lot].
No. 3 - the UAE. This makes me especially proud, as there are overall not that many people in the United Arab Emirates - and even less expats, who are interested in alcohol.
With quite some space between, the 4th biggest audience is the UK, before Canada [again - this is remarkable - Canada, has a rather small population - but then again - big drinkers? ;) - thanks Darcy to populate me...

So one more time - I thank my readers so much, to be patient with me and read and discuss my blog.

In future, it would be nice, if I would get more feedback via comments...

Lets directly start here - what would you like to see discussed on the opinionated-alchemist.com?

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

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