opinionated alchemist

  It seems, that there is an elephant in the room, when it comes to the latest developments in the finance world: blockchain, crypto, NFT's - it is a bit like quantum mechanics in science: the only thing, what respective experts are agreeing upon is, that if you say, that you are understanding it - you probably don't understand it... Blockchain is a book with 7 seals - the basic idea is pretty straight forward, but the when it comes to the details, the function principles, we all got lost in space. But like in quantum mechanics: not understanding fully the principles won't held us back to use some of the features (think about transistors, lasers diodes etc. which are applications of quantum mechanic principles).  So let's enter blockchain. While blockchain overall is quite interesting, NFT's and smart contracts attracted quite my attention in the last couple of months. Let's put the whole techno jabber to the side and let's go back in mixology-history: Most ...

Picture via burlesquebaker.com It is not necessary to mix different spirits in cocktails. Or let's be a bit more pragmatic - you should not mix different spirits in cocktails. Some people would argue, that there are vintage recipes, which suggest to use 2 or sometimes even 3 and more different spirits (think about punches). And this is what this post is all about. Spirits in the past, were very different as spirits today. Most rum, whiskey, gin (...) were far rougher, less refined than today. In this case, mixing two spirits together came handy- a rum, which tasted quite "rummy", but was also quite rough, really benefit out of a brandy with more refined notes. Fortunately nowadays the picture has changed. Rums often have a finish, which can be described as "cognac-like". And most bars also have sufficient products to chose from. Hence the question is no more: how to make the drink palatable, but: which brand/product do I use, to accomplish t...

I believe this is the bar at this moment, which is the very apex of mixology. For all bars - for all bartenders. Sure, there is Artesian and there is still Milk & Honey [NYC and London], PDT, Employees only, and many more. But Aviary - is something special... check this out: Having said, that this it is the top, I don't think, that The Aviary is a benchmark. Lets say it is a class for its own. Very much like Grant Achatz [the chef owner of Alinea, Aviary and Next] big inspiration: El Bulli, this bar pushes the limits, but also does things completely different. Comparing Aviary to a normal bar, is like comparing NASA with commercial aeronautics. Is it then the future? While I am very busy designing, testing, training new menus of the hotel, I am working - I can't deny, that I am pursuing more advanced techniques. But I believe, that there has to be a balance, between new technology and good old artisan crafting, gimmick and substance, seriousness and whimsicali...

Folks, there are more drinks to come than those of the previous posts: Rush Drinks I Rush Drinks II Rush Drinks III So here we are: Greyhound Highball This is another highball [I definitely have to write a post about promoting highballs] - instead of grapefruit juice of an ordinary greyhound, we will use our house made grapefruit soda. And we will rim the drink with a little cinnamon sea salt - of course it will be based on gin [what a question...]. Popcorn Sour This will be a drink, which is rather more complex and ambitious. It is actually a whiskey [speak bourbon] sour; the whiskey is infused popcorn and vanilla and finally fat washed with butter. As a craft sour, it also utilizes fresh lemon, rich syrup and glair [yeah - this is how we call egg white]. The bourbon [I plan to use Elijah Craig, which is in my eyes one of the greatest classic bourbons and definitely the best value straight whiskey on the market] becomes super smooth, due to the infusion - but the...

Four more drinks, which I like to introduce to Rush: Bellini Sgroppino This drink is a fusion between a classic Bellini and a quite contemporary Sgroppino, which is a sparkling wine drink, featuring lemon sorbet. Here we substitute the lemon sorbet, with white peach sorbet, to create the bridge between sgroppino and bellini. Basil Smash There are only few drinks, which we keep as they are - the Basil Smash is one of them. Already recognised as modern classic- it was the brain child of Joerg Meyer, the owner of the fantastic bar Le Lion in Hamburg / Germany. It revives [as well as violates] the archaic category smashes with the changes of adding citrus juice and substitute mint with fresh basis. Not yet sure, if we will use Asian fragrant basil or the classic Italian rather sweet variety... Ultimate  Mojito Now this drink was tricky. I wanted to depart the usual path, to vary the classic Mojito with any muddled fruit, fruit puree, syrup or liqueur. And I also wanted to...