opinionated alchemist

It is not the overall beverages but the constant innovation and adaptability, which makes the job not only interesting, but also is the biggest challenge... In Skylite we have introduced a completely new beverage list and a completely new food menu. Obviously I was heavily involved in both - now we are in the soft [re]opening stage and most products are available already - we are just waiting for some of the tougher things to get [cinchona bark and a carbonation unit somebody?]. I am pretty happy for the moment with the hard work of the bartenders in Skylite. They do a tremendous job and the drinks are better than I expected them to be. It definitely will be posted on the blog, why I selected respective drinks, why this food menu [which will be 100% finger food] and so on. For the moment I am struggling with my time management, so I am sure, that you forgive me, to postpone it to a better timing... Lets have a look on the drinks: Tweaked Classics Cilantro Jalapeño »To...

I think Highballs are awesome. They really are! In a busy bar, it takes no time to prepare them. And with a bit discipline and imagination, they are divine and contemporary. However you might not experience greatness, if you are using your customarily commercial canned soda. I don't want to heat up another discussion about HFCS - but lets put it this way: while "better" cuisine should avoid MSG as additive, good bars should really avoid HFCS. Nuff said. And it is not only the sweeteners [I am usually reading horrified the ingredients lists of commercial products, only to find out, that they are using several sweeteners like HFCS and  aspartame] - but also artificial colors, artificial and natural identical [means still artificial] aromas and preservatives. While the health effects of this chemical odyssey is controversial, the culinary aspect is quite clear: these products are crap! And making your own soda is so simple . Now I have trained J.P. my current...