opinionated alchemist

It seems that the titles of my posts become more and more elaborate. But you have got to understand the background: I have posted a post - and a video, where I made ginger ale. I have to say, this ginger ale rocks - I still stand to my recipe. However there is a point, that we believe that in the past, everything was produced more “rustic” and more “naturally” - and I also assumed it.  Apparently the opposite is fact. Especially when it comes to sodas - the “ soda jerks ” in the 19th century and the early 20th century were mainly pharmacists, who didn’t used natural ingredients, but rather used chemistry, part was still big companies are using for their highly processed soda syrups - partly which is no more allowed, because it was either way dangerous and poisonous, highly addictive or both (the conspiracy that Coca Cola contained cocaine is not totally wrong). My friend Darcy O’Neil who thankfully isn’t only a good bartender, but also a soda historian and chemical research analyst...

I am busy these days. But I am also thinking a lot, reflecting a lot. For the moment I get some recognition from the very right people. Unfortunately not from the others - which is a bummer; cause the wrong people are giving the awards. But do you know what? I don't care. This might be the main problem. I don't really care to get the recognition. I put this away as superfluous, but it isn't. And if I think about myself, it gets a bit tragic: I am an almost 40 years old man, who works in a bar, hunting his ideals, which very few people would understand. If there would be the question, how to become a good bartender, I would say, learn, pursue, practise, understand the subject, work on a style... but I should really say: run as fast as you can - get a proper job, make some money, have some leisure time. Don't get me wrong here - bartending [or bar management] is a proper job. I don't that anyone things, that I put ourselves to the students, which have no clu...