To all my regular readers, apologies, I haven’t posted anything for a while. One reason is the far too early eternal departure of my MacBook Pro. Liefe has to go on (in a pandemic without computer....) - but my workhorse always have been my laptop. Anyways - In my social distancing I have been busy - cocktails on a different level. Two of those I will present right here and now. People who know me or read regularly my blog understand, that I am pretty innovative - but I hate to create drinks without context. In fact I believe that most drinks should reference things (and mostly drink categories) people know. On the other side I hate, if people are meddling with drink categories and classic drinks. There is still no Green Apple M@rt1n1 (why don’t you call it cocktail?) or a French M@rt1n1 (or Espresso M@rt1n1 which is an Espresso Vodka) for me! So the margins to do something innovative and creative are very small. But I guess I did it - and if other people would take it on, it coul...
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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...
Xmas 2017 - one more time an awkward Secret Santa event with work colleagues (it is not that I don’t like to have Xmas parties with my colleagues or any F&B party - but Secret Santa or anything similar is just too much for me to swallow). Anyway - I got from my lovely no more so Secret Santa a Vinturi wine aerator. This device is just a shortcut of decanting wine. I think the problem with these devices is, that you still need to know wine. It doesn’t make “every wine” better - it just makes wine better, which fits into specific categories ( • red wine • rather young • close/unbalanced/harsh tannins etc.). Check out this video, which explains better what it is: Well - let me break the news for my colleagues first: I am not a wine drinker (in fact, I got a wine connoisseur set in my previous year’s Secret Santa as well...). However the Vinturi wine aerator was actually a pretty cool gift - as it sparked an idea: What if aerated cocktails are changing in taste? I got...