opinionated alchemist

Now we did the whole barrel aged Mai Tai thing: I thought it will be great to use Wray & Nephews white overproof and Cointreau and solid orgeat... And age everything in a barrel. So now we aged this mixture (with additional like zest) I'm a one liter oak barrel for ca. 8 weeks. The liquid which came out is dark amber and smells intoxicating- sporting a lot of funk of the Jamaica rum, however also have toffee aromas and... oak. The taste is even better, while it is quite sweet, the rather strong alcohol level balances perfectly the sweetness and there is a ton of complexity... The set back, you ask? It is, that it became almost too good, to mix with fresh lime juice and pour onto a lot of crushed ice. In fact, I would prefer this barrel-aged cocktail before other aged rums... E.g. the prohibitly expensive Havana Club Añejo 15 Años. Or even an Appleton Estate 21 years old... It actually needs only a few drops of waters... While this might be just the best cocktail base since the ...

So I had this discussion on LinkedIn; which boldly proclaims the end of exhibition flair. And there is one group member, who especially praises flair bartending as the one solution for everything... What I though realized is, that we are talking about a completely different bar. I am talking about "my" future bar - the craft bar. Which catches up with other clinary venues. Which is grown up and responsible. Artisan I would say. And he is talking about a bar, which accidentally evolved from the past - located in the US, styled after a neighborhood watery hole. His bar can be located in a posh hotel or in a corner of a road of a worker's neighborhood - but it is more characterized by the attitude: rash, loud, people drink to have fun, sexist and obvious. Which bar is the bar of the future? Well,  both bars will be possible to find for quite a long time from now on. But people become more refined, more responsible, more aware of consequences. My discussion partner mentions b...

My recent post, which proclaims the early death of exhibition flair just stirred up some dust (as expected). However the discussion on LinkedIn was much  ore thoughtful than I thought it would be, and I gained quite a lot of ideas, which will benefit the concept of "my style of bar". Unfortunately most commenters didn't really made the distinction between work flair and exhibition flair. While both styles are rather ideals - and can be seen as extremes, one great cocncept sparked my mind: Form follows function & function follows the form. It is a bit yin & yang. But it makes a lot of sense: exhibition flair is all about form. It abstracts the idea of barkeeping to a rather gaudy performance. See exhibition like a Vertu phone - an extravagant device, which does every single task worse than pretty much any other smart phone. This happens when the sole vision is superficial. You could take now an Android phone, which is open source and has a ton of functions and opti...

Here is a quite controversial documentary about the obsession of chefs, when it comes to winning of one, two or even three stars of the veritable Guide Michelin. Just to comment shortly on this video, I have to say, that you can't really make Michelin responsible, for the obsession, what people on all sides: journalists, chefs and guests show. It is just the point of reference, which everybody sees as "lightning house". But really - I believe, that the Michelin is one of the best gauges, what a chef can have. You can see the variance for example in the UAE, which isn't (yet?) covered by the Michelin: You have TimeOut, which is highly subjective. You do have Zomato [very similar to Yelp], which is haunted by casual reviewers, which might be or might not be genuine [same applies for the reader reviews of TimeOut]. You have TripAdvisor, which sports definitely more genuine reviews, however it is still very subjective [and compares apples with oranges]. Non one ...

I have found this youtube video of "Drinks Ahoy"  which is pretty much the best video I ever watched about lager. Or pilsner. Or any beer. Enjoy - and please subscribe to "Drinks Ahoy" if you like the video - this is how you really can support someone, who does so excellent work!

Well - it is not exactly a review of the episode, but rather a discussion. Just first of all watch the episode below: So - which techniques is really better? Unfortunately Chris left a couple of points out of the equation (at least in the video):  You can cut leaves, which result into a much better infusion - but might also have a major impact in the color - the smaller the botanicals, the more concentrated the solution - and for the lemon, you really need to zest or use very thin strips of lemon, to have a big impact. Time - the infusion time is ample. But the liquid even infuses, after it is strained. When was the testing done? Temperature - room temperature works just best. Fridge temperature works obviously not good at all. The quantity of the botanicals - while the time honored method takes much longer, the quantity of the botanicals are not as important as in the profusion method.  But most important: cavitation infusion works with some ingredients ...

I rather dislike flair bartending - or lets concretize: exhibition flair. Not that I don't value the work, dedication and skill, which is needed to be a good flair-bartender. But what does flair bartending has to do with real bartending? Yes - the flairer is using bottles and shaker tins, but really, this could be also pins and… I don't know what. The focus of bartending is culinary. The idea of flair-bartending is: entertainment. Here are 10 points, why I dislike flair-bartending: Most drinks produced in exhibition-flairs are either way as simple as a screwdriver or just horrible and undrinkable. Waiting for a drink >10 minutes - which is substandard kinda sucks. Flair-bartenders are often dicks to male guests - always focussing on the ladies around. Flairers are living in a farraginous 80's world - the drinks are usually accordingly. Flair bartenders usually have this behaviour, to get recognition from the audience - and I just can't stand th...