It is the season. There are more events (yeah - events with people, pandemic is kinda mitigated - yay…), hot drinks are requested. Before especially in events I have used “coffee urns” which kept warm with gel-stoves. It works quite well, they don’t need a lot of space, they are also keeping things warm. But: you cannot really control the heat (its real fire). And beverages which are thicker (e.g. hot chocolate) start to burn. Also: if you are holding alcohol drinks warm, it will evaporate and overheat. What is the solution: Using a water-bath. A bain-marie is not exactly something new - only that the kitchen appliances usually take more “real-estate”, and the manual ones are not made for beverages (not deep enough - they are made only to hold food warm), and the electric ones are not only big - but they are also very expensive. Enter Sous Vide, or better said an immersion circulator. If you are only heating a couple of bottles of a beverage, a wine bucket is alread...
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There is an article about: SCIENCE EXPLAINS WHY SOME BASE INGREDIENTS MAKE BETTER VODKA It is unfortunate, but in these days science is mostly misinterpret and also used "wrong". Strangely people relying on science but don't really understand how. Science seems to be a "new religion" similar to catholicism in the dark ages: people don't read and understand the scientific papers, but rely on the press and on "spokes people" which are simplifying and explaining. This isn't so bad if it comes to popular scientists like Neil DeGrasse or Bill Nye. They are trained scientists and understand scientific reasoning. However when it comes to the press and other people who are "using" science it is a complete other issue; Let's look at the article to understand what I mean: By definition, vodka in the U.S. must “be without distinctive character, aroma, taste or color,” according to the Alcohol and Tobacco Tax and Trade Bur...
There is an interesting article on Thrillist ...: Is the Bar Revolution over? So what is my take on it? First of all the obvious - yes the Cocktail Revolution is over ! Because there is no more resistance on Bartender-side / operator-side etc. when it comes to the use of quality (and premium) ingredients. Because there is no more resistance of guests to pay for a drink $20.00 (due to alcohol prices here in the UAE - drinks are even more expensive in Dubai). Because there are no more big arguments, if you should use fresh lemons, limes or other juices... This all are an indication: the revolution is over. The article though brings up another point: it is the commercialization of mixology. In this case I don't really understand the American way of thinking. Even though the prices are creeping up, a lot of Americans (especially bartenders) shy away of increasing prices. Is a cocktail worth $50.00? While this sounds outrageous, we surely have to look at other culinary art...
Who would knew, that I am reviewing a budget vodka here - on the opinionatedalchemist.com. But this isn't a normal review. I skip the marketing perception and use this product to cut directly to the case: Vodka is a "rather" neutral, colorless, "rather" flavorless and odorless distilled beverage from any agricultural source - and depending on the country, it has a minimum of 37.5% and 40% abv. As I said time and time again before: at times it is absolutely nonsense to talk about premium and luxury, when the original product doesn't really "hold this promise". Luxury water can have luxurious marketing, luxurious packaging, can be even rare and slightly more expensive "to produce". However really it is just water. Maybe it has some nuances to normal water - however those nuances (in a blind-test) are pretty small. Vodka is extremely similar - and the chain of evidence (despite a lot of people trying to proof otherwise) makes it re...
Sorren Krebs over at OCDwhisky.com has written this post , which criticizes the whisky snobbery of many distilleries. And I can understand this cri de coeur without completely supporting it. Look - I do find value for money brands great. I find it alluring, that some brands care about the fact, that their products to be consumed, instead of being traded - or being showpieces in rich men liquor cabinets. However - we are living in a capitalistic world, where the market just determines decisions of brands and companies. But is it sustainable to hype your product and "premiumize" it? There are many factors which determine, if a business survives on the long run. At this point (if in question) I would rather put my money onto The Macallan than on Glen Moray, when it comes to survival. It is important, that we look at it not solely from the perspective of a seasoned and knowledgeable consumer (on-trade / off-trade) - it is important that we are looking at it fr...
I have found some new products, which let me thought over the whole concept of terroir of spirits. Belvedere released two unique vodkas which are made with rye out of two specific micro-regions. Please check the link , because I won’t run with the typical marketing b.s. The issue here is: does it make sense or is it total nonsense? We probably have first to make some important distinction, what means and what influences terroir. terroir | terˈwär | noun the complete natural environment in which a particular wine is produced, including factors such as the soil, topography, and climate . • ( also goût de terroir | ɡo͞o də | ) the characteristic taste and flavor imparted to a wine by the environment in which it is produced . ORIGIN French , ‘ land ’ , from medieval Latin terratorium . Terroir (as well as unique sub-varieties) in directly consumed items is a non-b...
I have heard many times, that this Martini, that Mojito or this Margarita is the best of the world. But what does this really means? Let’s face it has been easy to do a better cocktail in the late 90’s or even in the early new millennium. You simply had to use proper recipe, fresh ingredients (I remember to have had many discussions with guests and other bartenders about, if a cocktail “deserves” quality and fresh ingredients - and a lot of people said, that it is “waste” to use good ingredients in a cocktail) - and you usually made it already onto a list. Nowadays it is far more difficult - because there are a lot of bars, which are using the freshest ingredients, quality spirits - often even premium spirits. So how can I make the best cocktail then? Please understand, my Padavan, that you are asking the wrong question... There is nothing such as the best Mojito, the best Margarita and so on. Point is, that “the best” is not very objective: Is it the most popula...
Somebody who wants to be a "real" bartender should have a well-versed knowledge. Not only about drinks (this is pretty much the beginning), but also what just happens in this world: politics (even though, you should not bring it into a bar), sports (same as before) and culture - not only music (and I don't necessarily talk about pop culture), but also classical music, jazz (...), literature, visual arts... but also science... basically everything what happens on this planet. You don't necessary need to be an encyclopedia and you can have "dark spots", but you should have definitely heard of the Higgs-Boson particle or Jeff Koons. In fact, a lot of classic bars were directly connected with arts - not only that artists (like writers, but also any other kind of creatives) were frequenting them regularly - but there were also references to art: In Harry's Bar in Venice, Cipriani named a drink and a dish after famous Italian painters: Bellini (painti...
I do bartending already quite long. Give or take 18 years. And in this time I learned some products to be better than other. I can even remember, that I was dispelled from one competition... I rated the quality of an ingredient higher than the risk of being eliminating. And I tried always to highlight great products and avoid bad products. Off course in competition it is sometimes hard, to avoid products, which are from the sponsoring brand - but on work as a beverage manager it can be even harder. Brands are trying to invade bars - with all strengths and tricks. I have to say, that it is often not very smart, because it just doesn't change my perception - I find the brands even more "unlikeable". What I don't understand is, if bartenders are presenting proud the inferior product - without being forced to. I am not a hater for sure. I think for example that Bacardi 8 años (even though as the full name with the "Gran Reserva" is a bit thick) is a b...
To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most ...
I got a sample barrel of www.muddle-me.com for a corporate bar workout. As we don't have any unaged whiskies in the region [which are so trendy in the US], I had to think differently. Negroni and other similar aperitifs? Already done and boring [well - not really, but boring in a sense of no more that cutting edge]. …but what is about a barrel aged mai tai? Especially in the Middle-East, you have to think beverage cost. A adequate rum [if available] cost a lot here - and due to your budgeted beverage cost, a proper Mai Tai will be very expensive - though still lay heavy on your cost. What is an adequate rum? As something like Cadenhead Jamaica Longpond Estate Cask Strength [until now my undisputed favorite for a Mai Tai] is definitely not available [well, it will be on very short supply - I think they don't have anymore of this beauty left] you still have to use something Jamaican. Precious. Same company as the original Wray Nephews 17 years old could not harm. Talk...
We have a serious issue in bars about denominate the positions. Analogue to "hipsters hate hipsters", serious bartenders reject to be called mixologist. The reasons are simple. After the term became known in the public, a lot of bartenders used this word - unfortunately also a lot of people who are inexperienced. "Call me simply a bartender" is a trend, which is as unnatural and spineless as the desire to be called a mixologist, without the skills. Because lets be honest - even those, who state this, doesn't want to be seen as "normal" barman [or woman]. They want to be seen as specialists and experts. Hence the bartender title, will confuse people, who are not "bar affluent". What is the difference between the position of a bartender in a pub or dive bar to a bartender in a craft bar? But lets have a look on the different titles, we are using: I am using for the "official" words apple dictionary - which I found most suitable...