opinionated alchemist

The year 2021 is still quite young... and 2020 wasn't really fruitful. However even though the title says, 2020 and 2021, this drink took me by surprise and it is easily one of the best drink I have had in a far longer time. Look - to rating drinks (and compare them with classics like a good Old Fashioned) are problematic to say the least, but this drink is surprisingly simple and incredible good. Introducing: the Bourbon Horseneck.  I know, you expected more. And let's face it, we are not talking about a normal Horseneck here! First, we are looking at Knob Creek - one of my favorite "every day bourbons". It is very rich, has some caramel, maple syrup and nutty notes.  But what really makes a difference is the ginger ale... my new recipe just remarkable rich and indulgent and there is just no ginger ale on the market which can come remotely close to it.  So- if you want to experience the drink, I am talking about, there is only one way: some hands-on approach. Black S...

I am growing really frustrated about a lot of issues in popular culture. Especially calling things monikers which they are clearly not. Let me explain... oh - no, why don't you watch part of the below video of Saucestach: Yes, I can understand, how he is frustrated by a corporate food industry, which doesn't uhm use food anymore (at least not the most important ingredient). Hey, I don't even say, that his ginger drink doesn't taste great... but all what I say is, that it cannot be called ginger ale. Let me explain: Ginger Ale is a soda. And sodas since pretty much the beginning used food additives, which traditionally enhanced the sourness. I have seen uncountable videos, which suggested to use lemon and lime to balance the drink out - but this doesn't really work. Ginger ale (or any other soda - even including lemon/lime soda) doesn't taste like lemon or lime juice. It taste like: ginger and candy/caramel. And here's the fundamental fallacy of...

I have never really made a secret out of it: I think that complicated cocktails, with loads of ingredients are simply unnecessary... even foolish at times. I do believe in classic (and new classic) drinks - made on the highest level possible. A lot of bartenders though don't really understand fully the concept - there is a lot of perception and much less real knowledge (and taste) in the bartending world. Take for example the humble horseneck. If you would ask a group of bartender to make a premium version of it, most would use a great bourbon, Angostura bitters & a commercial ginger ale and call it a day. There I do agree with those who say, that using premium spirits is a waste in mixed drinks. There are others which would use the premium spirit, would though use a premium mixer, Angostura (or fancier bitters), and also feel confident to have done good work. But here is the thing: often "premium" mixers are more or less the same as commercial mixers. Yes...