I am quite following the path of "Bartending Bushidō". It is a self-imposed code of genuineness mixology: keeping the quality high of every ingredient, don't follow every flashy trend, value the integrity of the ingredients, keep the recipes simple, promote a non-nonsense approach... When Felix told me of his most expensive cocktail [back in the days, when he worked as manager at Skyview bar at the Burj al Arab] I was a bit skeptical. He was able to divert most of my skepticism, as he chose a very smart recipe - the Old Fashioned. Why did he not convinced me 100% about the drink? Well he chose to make a passion fruit sugar from fresh passion fruit, which I simply didn't found suitable... There were previously a lot of attempts to do the most expensive cocktail - most of them incorporate a diamond in a glass of gin or vodka. Obviously this is cheating. Felix only cheated half - as the guest could take besides of a certificate to have consumed ...