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 am a "rich syrup guy"... not a "simple syrup guy". This is, because it is better to be able to control dilution by yourself - not by he setup you have got. I had also a pretty straight forward method: adding 1 kg sugar into 1/2 liter of cold water and blend until dissolved (be carefully, not to blend too long with a high-performance blender, because it would heat up). The issue here: it takes some time - because sugar doesn't "like" to dissolve in cold liquid. A lot of bartenders are adding sugar into hot liquid. This isn't a good idea either: due to hydrolysis the sucrose is converting into fructose and glucose. This makes the sugar thicker and sweeter - but also makes the result less consistent (as you don't meticulously monitor all details (time, temperature, pH, etc.). Further the thickness of the glucose worsen the ability of the syrup to mix in cold liquid (speak a cocktail). Darcy, of artofdrink.com has a profound chemistry...