This post is directly related to the article: Are Martinis better at Room Temperature ...on liquor.com. To be honest, I was pretty upset and maybe slightly disgusted when I read the title. Because I know, how bad a drink can be, if the temperature isn’t right (that means extremely cold). When I though read the article through, I had a bit of an insight and I think, that it isn’t necessary wrong. Well - only one thing might be wrong - a slightly chilled drink, which has a ratio of 50-50 and has added water, isn’t necessary a Martini Cocktail anymore. The question is that: what makes a (real) Martini Cocktail? Wait a minute - this was more of a rhetorical question. Or at least: think about a Gin Fizz and a Tom Collins first before you answer. Not only the ingredients make a cocktail, but rather the (main) ingredients, its character, its size, its presentation (...). And especially when it comes to character, a warm martini wouldn’t be a martini. Chac...
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Let me first of all say - that I really like diffordsguide.com. I don't agree with everything - but Simon Difford is one of the guys, which I very much respect - and he has a reasonable view. However when I read the latest article [I got the newsletter - as RSS is pretty much dead, this is the way, how I get news...] - I really got quite annoyed: via http://difordsguide.com Why I got upset you might want to ask? Well just read on. Basically the article states, that sugar is bad for you. Even worse than the monosaccharides combination - is the fructose part. The article states even, that agave syrup, is pretty much nasty. So far, so good - well done - you have shipped around the cliffs of following the tree-hugging vegans, who are demonizing white sugar, but then suggest agave syrup as healthy alternative! But what is bad with the article is, the typical contemporary bluntness. >>There is something bad in our diet - oh yes, lets replace it and not changi...