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Oak aged cocktails: consistency vs. consistency

Click the box to get to the interview of Bobby "G" Gleason. Yesterday, I have read on Facebook a link of Ulric, in which the master mixologist of Jim Beam [I didn't fully understood, why he was called the personal mixologist of Kid Rock, but this is a whole different story] gave his  opinion about cocktail trends. In this piece, he mentioned that he doesn't like barrel aging cocktails, due to the inconsistency [different barrels with different origins and so on]. See link below. Ulric agreed on this - while I wrote a counter-comment, that sometimes consistency is not everything. Deservedly I got punished by a sarcastic comment by Ulric, that I don't like to deliver consistent cocktails in the bar - I only replied "Touché" - as I had in mind to write this piece here. What i meant [and partly also mentioned] was, that consistency is important. But it is not everything! Especially not in a very good bar. Stop ! Don't you think to leave thi...

Fooderati - Blog Collection

While I was researching for the contact details of some regional bloggers, I found the website www.fooderatiarabia.com a collection of food bloggers - all located in the Middle East. I actually sent on their facebook group  a request [to be honest I was not expecting to get "invited" as I am writing most of the time about alcohol... not really an "interesting" topic for most of this community - but just today I have seen, that they introduced my blog on facebook. Now I feel a bit intimidated, as I am occasionally a bit naughty on my blog- well you know - bartender naughty [and most of the food bloggers in the group are even female]. Well - let me try to focus a bit more on the technical, sensory and philosophical part of bartending and beverages [however we stay opinionated, shall we?]. Agreed?!