“Everything in moderation, and that includes moderation itself.” ― Tadahiko Nagao Honestly - in hospitality [and especially bars] we should study this quote often - maybe daily. Bartenders are so prone to overdoing it with details at times - and then [or others] neglecting other details. One of the first totally neglected point - but nowadays vastly overdone topic is ice. Until the "ice-craze" ice for drinks came out of a ice-machine. Usually a crappy one, which was not able to produce proper cubes - nor consistent and adequate quality of and shape of ice. These ice machines are still standing in a lot of hotels - a lot of restaurants and a lot of bars. Maybe half a decade ago, there was a rather healthy shift to better machines - ]lets mention here the only two brands, which are until now able to produce proper cubes: Hoshizaki and Kolddraft] - and everything could be so good. But this was not enough for some. Japanese bartenders are chi...
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I do have for the moment quite regular with Scott Young, who founded extremebartending.com and bartendingschool4free.com. He asked me, if I have posted something about Molecular Mixology. I did. But I picked out some techniques, which I think, make sense in good 'normal' bars. Sigh... some will know, that I am not that keen on MM. But yeah, there are techniques, you can't really ignore anymore. Molecular Mixology in a pure form is in my eyes a dead end. The drinks are over-complicated, take too much time, they are fuzzy and its all surface. Yes, there are some successful bars, which are doing MM. But except of Tony Conigliaro's bar " The bar with no name", 69 Colebrooke Row in Islington and maybe Aviary in Chicago, I don't remember one. Let's face it - most of these bars repeating the few better known MM recipes with few variations over and over again. After I left, the folks over at Emirates Towers had a promotion of the flown in Antonio L...
This is a post, which promotes curiousness and scrutinize information which seems to be a given. We learned already a lot about ice. For example the size of ice doesn't matter [if surface ice is not a subject]. We even learned, that you need to shake a drink for at least 15 seconds, to ensure the right temperature - but you hardly can overshake a drink - as the dilution and temperature almost keeps exactly the same - even if you attempt to shake a drink for a minute. However the reason, why you should always fill a glass full of ice stays a mystery. You could argue, that a lot of ice chills the drink faster [and as soon as the drink is cold enough, ice tempt to melt on a very slow rate] - you certainly be right. But this might need not be the full truth. Today I felt fancy for cherry coke - but as I had only my normal bad @ss 2.5 liter regular coke bottle, I used Fabbri amarena syrup, to give it the typical cherry/almond ting. And as I am a incurable coke addict, I us...