opinionated alchemist

First of all, not all cocktails are totally new in the menu. I kept some cocktails like they are [though I haven't seen drinks like that in the UAE, yet - so for here they are new] - some I gave a mild update... you will see: The Last Word Yeah - I had to put this on the menu - as this is a kick-ass cocktail. Really complex and challenging, it is the antipode of an easy nightclub cocktail.  Rush G&T I believe, that you can only convince guests, to get to your more... outlandish creations, if you do some simple drinks right. This gin & tonic will feature a healthy dose of gin [not only 1 shot which is standard, if you are ordering a normal g&t], but also adds orange bitters and a corresponding garnish - a spear of rosemary with a lemon and lime wedge. Later on, I will do my own tonic water - however for this I would need quinine, which is not easy to get in the ME. Rush Cod People in Rush [especially on the busy promotion nights] are rather club'is...

I have started with Drink Categories I - and presented sours, fizzes, collinses, rickeys, highballs and cocktails. in courtesy of www.esquire.com I don't want to go towards Tiki drinks - I think they are reflecting a completely different approach to bars - which is not me. However there are still some other classic drinks, which were not mentioned. Juleps These drinks are a staple from the more Southern states of the US; the most popular are the classic Mint Julep on Bourbon base and the Georgia Mint Julep which is made with brandy and apricot brandy. Ingredients are: Spirit [> 6 cl only a spirit is used; 4 cl if in combination with a liqueur] Sugar [optional another sweetener like liqueurs] Water Mint Mint is traditionally used only as flavor and then discarded. A lot of fresh mint is used as garnish. Juleps are served on fine crushed ice and preferable in a silver or pewter cup. Juleps are usually not using any juices Smashes While smashes w...

This post is all about drink categories. Why I don't call it cocktail categories? Simply because cocktails originally were one respective category. Having in mind, that the idea is, about creating new drinks [or new drink variations], I am focussing on the most adaptable recipes. Sours Sours are the work horse of all drinks. They are usually unfortunately not very high regarded - though if made properly, they can be a revelation in mixology - in the culinary world I would compare them with burgers/sliders. There are different subcategories - which need to be mentioned: Sours Classic Sour The archetypal classic sour is a Whiskey Sour I prefer the proportions 4+:2:1 [spirit:lemon juice:rich syrup] 1/2 egg white can be added for an amazing frothy sour Spirits should be at a slightly higher proof - ca. 45% abv and more Has to be shaken very long and strong Fine straining is optional  Sours only conventional strained have a lot of ice chards in them - th...