opinionated alchemist

There are things, which boggles me - basically these are first world problems, however it is annoying, that these problems are not solved [yet]. In the bar there are some points, which rob my sleep, when I think too much about it - but basically nobody seems to care: All cocktail glasses [speak martini glasses] in glass lines of reputable drinking glass producer are too big for refined cocktails [yeah I know, if you are living in the US or Europe, you might be able to buy vintage glasses...]. Glass washer of any producer doesn't clean [against all claims] glasses to a level, that you don't need to polish them anymore [which is more hygienic, more convenient and basically cheaper, as you won't have that much glass breakage]. ... Drinks made with egg-white smells after a short period of times [read seconds] like a wet dog. I have had a short discussion with Jeffrey Morgenthaler on his website [via comments] - but he didn't cared about this small hints, and ju...

There is always one big challenge in a bar, if somebody is ordering... iced tea. As it is here [in the Middle East] not a regular order, bars usually don't have chilled tea available. If some outlets have it, it is usually... nasty - in old Store 'n Pour containers it taste horrible - already spoiled - or at least soon to spoil. The solution - brewing fresh tea and chilling it down. Problem: the tea just gets watery - if you put ice into it - or it takes a long time [and time it will take anyway], if you are chilling it without direct contact with ice. The ultimate solution:  Rapid Infusion Pour ambient water into a iSi siphon [or any competitive brand - we won't do product placement here]. Add loose tea - maybe little bit lemon zest as well - or feel free to add herbs or anything else, if you would like to do specially flavored iced tea. Close the siphon and charge it with one N2O cartridge.  Swirl for around 45 seconds. Release gas upright [with ...