opinionated alchemist

It was - well, it is a journey. I was torn between using crystalized fructose and using organic unbleached caster sugar. And I still don't feel 100% confident, that I found the "final" solution for all my mixology-sugar demands. However  the Tate + Lyle Fairtrade Cane Sugar is the finest granulated sugar, which is currently on the market in the Middle East. Yes, it is bleached, which might not be the perfect solution [unbleached would be better - but all organic unbleached caster sugar brands are just much coarser]. And it ain't cheap [while it is not as expensive as organic sugar]. But it is just the finest caster sugar available. And for those, who are concerned: it is made from cane sugar. It dissolves easily in cold liquid. Use your normal caster sugar, to make your syrups [well - you decide. Is "fairtrade" as important for you, to raise your cost?]. But for anything like a Mojito, Caipirinha, a Mint Julep or even sours and fizzes, it is a...

Picture in courtesy of bonappetit.com When I started in the bar in Germany, bartender just muddled one drink. The caipirinha. And it made perfect sense. Then came the "Muddled_Mojito_Craze" from the US. In fact, the Mojito was known already before in Europe [ well, you can't really say, that it was known in Europe before it was known in the US - as the drink was definitely promoted at times of the Volstwad Act, when the only legal way of drinking alcohol, was to drink offsite of American soil and the most convenient place to do so was Cuba ], but it didn't had todays popularity. In the early 2000's - after caipirnhas were muddled [which is the only way to make them] and mojitos [which could be perceived as pretty bad], there were ton of new invented drinks, which supposed to get muddled. And if you are regarding the circumstances, it was reasonable. At this time, fresh squeezed (filler) juices were the exception. If you wanted to incorporate fresh f...