The rave is all about technology in the bar [and kitchen]. Many bartenders are using culinary powders [starting from xanthan gum over agar-agar to methyl-cellulose and sodium alginate], smokers, sous vide and even some are using advanced [and incredible expensive] rotary evaporators. What I haven't seen anywhere in "mixology" is the use of a steam juicer. This apparatuses are readily available in countries which have a lot of stone fruits - especially in Europe and North America. The disadvantage: the juice will taste more like your tetra-pak juice [ok, fresher and better] - not as fresh and unadulterated as mechanical extracted juice. Some fruits [especially the heat sensitive fruits] are just not working: especially any citrus fruits. The big advantage: if using a sterilized bottle, this juice has a very long shelf life. you can use fruits which are usually pulpy and not great in drinks: peaches, apricots, pears and so on. the result is a pret...