opinionated alchemist

Guys and gals - I know, I know - I haven't posted for a long time. My job is just taking for the moment a lot of attention - it is busy in the operations. But I haven't forgotten you - and I haven't forgotten about the opinionated-alchemist.com! First of all, the goody, an amazing video of the reserve channel of youtube: It amazes me, how good youtube videos in the last couple of month have become [even, if they are not uploaded tv shows]. You cannot really complain about anything said or done in this video [maybe except of the short shaking times and the use of egg white as flavor softener]. But it strikes me, that the overall idea of alcohol in history is deeply flawed. Why? Let me explain: In the video, there were two spirits discussed, which were quite in controversy in their times: gin and absinthe. But obviously there are many more instances, you could apply this theory on. The flaw is, that most bartenders and drink historians are perceiving the history...

And here we are again - making some enemies - but c'mon, how could I not  pick on the video above. I've observed since quite a long time, that Perrier tries hard to get recognized in the bartender community. They also trying, that people are using Perrier instead of your normal club soda [or any other sparkling water]. It went even so far, that they found bloggers, who emphasized, how different Perrier taste in a cocktail. Sorry - but for me it is b*s*. Yeah - every water taste different, but in a drink there is only little difference - if you compare to other mineral waters, Perrier has a big advantage: it is really bubbly, However if you compare it with soda [preferable home made - made with "good" filtered water] there is no more a clear winner [oh yeah there is - Perrier is much more expensive and is also pretty bad for the environment - as long as you are not living in France - so clearly the loser]. But hey - it is worth a try... Now above vide...