It has been some time... my computer broke down in the pandemic and I went into a dormant hibernation- then bars opened up again and understaffed and overworked we had quite busy couple of months until the festive season - then again- COVID-19 stroke again - bars are again closed - and I am exercising the cruel king duty update my blog on my iPad. Let’s get to the topic: what do I mean with mixed drinks classes? Well- it is not a reasonably technical classification, but a lose grouping of drinks - and how I am looking at them. Is it a personal rating? Yes! But does it has some merits? For sure - I try not only to be reasonable, but also explain my grading. Why this topic now? Because here is a growing interest into simplistic and adolescent drinks - I have acknowledged it online as well as in the bar. Drinks like “P*rnstar Martinis”, Lychee’tinis and Apple’tinis and so on are coming back in focus... Is this bad - well, let’s judge the trend after my little top to bottom lis...
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I like Punch. It is an online magazine about drinks. About cocktails. Mostly cutting edge. It is an inspiration. One of their latest article made me wonder: Microwave Your Manhattan Ryan Chetiyawardana has an unorthodox method for upgrading stirred classics. Look, my routine of making drinks involves quite unique techniques (compared to a normal "mixologist"). Techniques include using immersion circulators (precision "cooking"), using a vacuum pump and off course vacuum sealers and so on. But Microwaving stuff? Nope. So I read this article - and unfortunately Ryan Chetiyawardana is squabbling quite a lot of sciency gibberish - which the editor of the article just loves to "take in" and spread. From my perspective, the microwave oven just offers one particular advantage: it heats up liquids quickly. To be honest, I love to cook things in the microwave (vegetables are steamed perfectly in a microwave and it is quicker and easier than...