opinionated alchemist

 I have read an article on punchdrink.com about the Mojito. Apparently a lot of people dislike the mojito. Punch thinks, that it comes from the bartender, which hate work intensive drinks, when the bars are busy. But we have to really ask ourselves: does it make sense? I have always had a very crafty relationship to the bar. I understand and appreciate pubs, dive bars etc. But I like the most just bars, which are taking cocktails serious. In this matter, I do think, that a bar should not have much of a different approach than a fine dining restaurant. Call me pretentious (or opinionated), but I do think, that this is the future of the bar. Point is, that a lot of people like to drink alcohol - but it is not a basic need (the same as "fancy food"). The bar is maybe more destined to be sophisticated as most restaurant styles then. But it seems, that (especially in the US) people like to compromise too quickly on the experience. Not only bartenders, but also operators and even g...

I read today an article on VinePair: Ask Adam: Why is it safe to drink eg white in cocktails . This article isn't very deep though. Adam Teeter could have gone into the controversy between EU regulations and the US regulations: that the EU prohibit to wash egg shelves, as it weakens the barrier of the shell, so salmonella and other bacteria can get into the egg. While the US gets into vaccinate every chicken against salmonella (which likely creates super-bugs - bacteria which is resistant). By the way, it really shows politically, how different the thinking of both regions are: EU is cautious and tries not to change the whole game, as nobody knows, how these big decisions turn out - the US goes just full into it... and probably finds out decades later, that they did a big mistake... I don't really underline the safety problem. I think, it is not smart, to challenge something, which is very controversial for a lot of guests - just for the sake of it. On the other side, t...