opinionated alchemist

 I have already written about the Black Sugar Ginger Ale ... but I thought that my efforts of creating some YouTube videos, would be rewarded, if I am using the above drink and make a recipe video. So enjoy the video - or even better watch it on YouTube and like and subscribe my channel!

I believe this is the bar at this moment, which is the very apex of mixology. For all bars - for all bartenders. Sure, there is Artesian and there is still Milk & Honey [NYC and London], PDT, Employees only, and many more. But Aviary - is something special... check this out: Having said, that this it is the top, I don't think, that The Aviary is a benchmark. Lets say it is a class for its own. Very much like Grant Achatz [the chef owner of Alinea, Aviary and Next] big inspiration: El Bulli, this bar pushes the limits, but also does things completely different. Comparing Aviary to a normal bar, is like comparing NASA with commercial aeronautics. Is it then the future? While I am very busy designing, testing, training new menus of the hotel, I am working - I can't deny, that I am pursuing more advanced techniques. But I believe, that there has to be a balance, between new technology and good old artisan crafting, gimmick and substance, seriousness and whimsicali...

This is an amazing documentary about the historic backgrounds of Irish whiskey! I have seen with interest, that Midleton - launched a product portfolio, which brings back Irish Pot Still whiskey, which I think is more than smart. It just separates and gives a real authenticity to the whiskies. These brands [all Pernod-Ricard]: Midleton Barry Crockett Legacy [yeah - normal Midelton is a blended - but the Legacy is a Pure Pot Still] Green Spot Power's John Lane release and off course the venerable Red Breast [also with 'new' premium releases of 15, 12 cask strength and 21 years old]. The call it Single Pot Still whiskies, which I find a bit... confusing - maybe even disturbing [they are not "single" as "single malts" - as they are not made by individual distilleries]. But overall I am very happy, that Irish whiskey gets back on its authentic feet! Looking forward to try a lot!

Vodka is and was always very based on marketing. The sensual differences between different brands are so subtle, that they have to be amplified by advertisement. When I have seen on Facebook, that my old sport Ulric works on the launch of Tigre blanc , I directly needed to check, what it is all about. And I must say - Tigre blanc surprised me… It seems, that they don't even try to explain, what the vodka is all about. All what they do, is giving a prosaic [but very  diffuse] story about "dual passions about great wines]. See the video: Here are their marketing prose: Henri Belleville… A Frenchman raised in the hills of Champagne, was inspired to create Tigre Blanc vodka by his dual passions for great wines and spirits and the ‘Art of Love’. He wrote: “There is a spirit...  PREVIOUS NEXT  There is a spirit of love wonderful and perfect; it might have existed before Heaven and Earth. How powerful it is! How spiritual it is! All desire comes f...

Yes - there is another awesome video of Jeffrey Morgenthaler out, with his thoughts about the classic Mint Julep. I think the video is not as timeless as his first one about the daiquiri - but anyway - it rocks. But there is also some more to say about your humble julep... The first you can find is, that julep comes from the Arabic jallab - as they had a drink, made out of grape molasses and dates flavored with flower water [and all]. I think this reference is rather unimportant - you won't always refer to Karl Benz and his first car, if you are talking about a modern automobile, will you? But it is rather essential to understand, that this drink is already quite some time around. It predates the cocktail [1806] easily for at least half a century - maybe even longer. The notion to say, that it is a predecessor of an Old Fashioned cocktail I really cannot share. You have to understand: most cocktails were very similar - smashes, juleps, slings, sours - often only one in...

And here we are again - making some enemies - but c'mon, how could I not  pick on the video above. I've observed since quite a long time, that Perrier tries hard to get recognized in the bartender community. They also trying, that people are using Perrier instead of your normal club soda [or any other sparkling water]. It went even so far, that they found bloggers, who emphasized, how different Perrier taste in a cocktail. Sorry - but for me it is b*s*. Yeah - every water taste different, but in a drink there is only little difference - if you compare to other mineral waters, Perrier has a big advantage: it is really bubbly, However if you compare it with soda [preferable home made - made with "good" filtered water] there is no more a clear winner [oh yeah there is - Perrier is much more expensive and is also pretty bad for the environment - as long as you are not living in France - so clearly the loser]. But hey - it is worth a try... Now above vide...