opinionated alchemist

People who know me, also know, that I am horrible in naming drinks. I hate "fantasy names" but the deriving names sound all a bit stupid. Like this here. A couple of months ago [when I was still working at the Yas Viceroy, duh], I was filmed by Perrier. I think, it went quite well... The only thing, which I would do different today is, to use the Soda Plus instead of the cream whipper. Please check out the post on their site  and off course the video... Enjoy!

This post is all about drink categories. Why I don't call it cocktail categories? Simply because cocktails originally were one respective category. Having in mind, that the idea is, about creating new drinks [or new drink variations], I am focussing on the most adaptable recipes. Sours Sours are the work horse of all drinks. They are usually unfortunately not very high regarded - though if made properly, they can be a revelation in mixology - in the culinary world I would compare them with burgers/sliders. There are different subcategories - which need to be mentioned: Sours Classic Sour The archetypal classic sour is a Whiskey Sour I prefer the proportions 4+:2:1 [spirit:lemon juice:rich syrup] 1/2 egg white can be added for an amazing frothy sour Spirits should be at a slightly higher proof - ca. 45% abv and more Has to be shaken very long and strong Fine straining is optional  Sours only conventional strained have a lot of ice chards in them - th...