So many opinions in the last posts... so less info. This has got to stop [not really] - though I am willing to increase the ratio between knowledge and opinion here. Well - opinionated knowledge... whatever. In one of my last posts I've adored the 85 years old Jiro Ono, who is a real master of his trade - and one of the first chefs, who received 3 Michelin stars for a sushi restaurant. Mastering bartending [or better said mixology - because in this context it is the right word] doesn't start with a lot of creativity. It starts with the basics. Naturally you have to understand each and every ingredient - from spirits, over wine - especially fortified wines, essences, bitters up to juices. You have to understand the mechanics behind the different preparation methods, different glasses and different ice shapes. But it is especially important, to understand classic drinks. If you are looking at the culinary wizards - be it Ferran Adrià, Heston Blumenthal or Gordon Ramse...