picture by Mother Earth Living Again reflecting on Darcy O'Neil's visit to Dubai (and to Library Bar), he used natural aromas and essential oils (...), to produce house-made syrups for his drinks. This is pretty smart, because: ...there are far more natural aromas than syrup flavors. ...it is probably less expensive to use 1 ml of natural aromas per liter of simple syrup, than buying one of the syrup brands. ...you know what goes into the syrup (let's be honest here - most syrups are anyway using the same aromas and often even artificial aromas for their own products). Especially impressive were an aroma made out of tobacco leaves, which was bright, intense - really mindblowing - and a "lactone" made out of oak, which had strong vanilla notes and a complex coconut character (without tasting like Malibu). These are not your run-of-the-mill syrups. This is all very new and very cool to me. But the question remains, is this the right direction fo...