Skip to main content

Does "being opinionated" get old?

I am writing this blog now since quite a while. The first installment was still on Apple's iWeb platform around 2005- unfortunately I lost pretty much all blog entries (for some it was fortunately). The opinionated-alchemist.com on Blogger is now give or take 4 years old... and grew reasonably well (due to a far better SEO integration than iWeb).

What didn't changed though was my critical and opinionated view on things. And that is just me. Sure, I am nowadays a bit more forgiving... but overall I still don't hold back (however not forgetting to be self-critical as well - I am neither perfect).

Some people find it disconcerting and find my "way" abrasive. I can't blame them, because I even named the blog, because I understood my own personality - especially when it comes to my trade.

I have to say, that it is not always easy, to be the one, which is the biggest critic, the most opinionated guy, and the person who doesn''t agree. Let's say, that it doesn't make a lot of friends. But if you have embraced your character traits, you are adjusting to it.

For a long time I also didn't really felt, that my abilities are in any threat of being not industry leading. However I have to say, with some new outlets in Dubai (especially Cocktail Kitchen), I really have to reflect my own abilities and maybe even have to work harder again to be also in future cutting edge.

Hence I like to focus more on "the future" of mixology on this blog and as always, would appreciate some dialogue with my readers...


Comments

Popular posts from this blog

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…

The "perfect" Martini Extra Dry Cocktail

The Martini cocktail is one of the most disputed drink of all times - and one of the drink, which dramatically changed through the times - I would say, not to its disadvantage.

I shied from this topic a long time. It is just a mammoth of a topic with a lot of controversy. But what has to be done, has to be done!

Lets first of all understand, about what we are talking about:

We talking about the original Martini cocktail - which is gin based!
We are also touching the topic of Vodka Martinis - and maybe throw some understanding of the Vesper Martini in it.






We are not talking about things, which have only the glass in common to this substantial cocktail:

French martiniDiverse fruit martinis [melon, strawberry, apple, raspberry or any other audacity]Espresso martiniBreakfast martiniChocolate martiniCosmopolitan [sometimes impudently called Cosmo martini]Marteanis [or however you like to call it.Any other B*S* martini, showing up on some cocktail menus throughout the world.A drink which is …

The "perfect" Whiskey Sour

After the high popularity of my Mojito post - as well as the also well liked post about the Diablo, I would like to highlight here, another bar staple: The humble Whiskey Sour.

Also: if you can make a proper Whiskey Sour, you can do a lot of other Sours - basically you can take any distillate and make a Sour out of it...

I call it the "perfect" Whiskey Sour to be obviously a bit provocative - but also, as you get often a less than perfect drink, when you are ordering one.

So what are the ingredients of a Whiskey Sour?

American Whiskey [yes - I say it: definitely no Scotch, also for sure no Canadian, no Irish and obviously no Japanese]Truth has to be told - there is definitely something like an adequate Scotch Sour. But it should simply not be called Whiskey Sour, as the character is totally different. Period!Lemon JuiceSugarOptional egg white Additional to the ingredients, these features are also important to consider: Balance between sweet and sourIngredient proportionsA prope…