opinionated alchemist

First of all I read several articles about Drink Masters. And I have been baffled - would my colleagues be so much worse than chefs or other people in the business? To spoil it here and now: absolutely not. Sure, there is some serious egocentrism going on- but this is TV after all. Usually the same applies for chefs. It seems though, that the same stereotype is still persisting - which doesn’t happen in other areas of the culinary arts (or any other industry): making mixed drinks cannot be serious - and you cannot be a professional in this craft. I absolutely don’t agree. And while I have been consistently cringing for one or the other decision or quote, I have been equally surprised and (I cannot “say” this loud) even impressed and inspired by some presentations or turns some bartender took. Obviously the show never went too deep. And let’s face it: the selection of spirits seem to be sponsored (the premise that the “bar has everything” was just not true - movie magic - and a lot of r...

So - if you haven’t already heard it - there are two big news, when it comes to “alcohol in Dubai”: Liquor licenses are now for free for residents - and they are pretty easy to obtain (just an Emirates ID - and that’s it).  The Dubai government have removed “their” 30% “consumer” alcohol tax. What does this mean for your “hospitality professional” who is dealing with alcohol? I came across two “schools of thoughts”: Slashing down the alcohol prices about 20’ish percent (there is also the municipality fees and service charge which is applied to the “landing price” of the alcohol - which has to be considered. Hence the “win goes totally towards the venue guest, who pays less for their “experience”.  Keeping the prices at the same level (or just incrementally reducing and adjusting them), which would lead to far better profitability. And yes - even though it sounds quite “unfair” from the customer perspective; but both thoughts have their advantage. The first ...

If we are watching Master Chef, we expect, that everything they do is technically correct - and well researched. I still struggle with Chefs, doing cocktails (and people who believe, that chefs are able to do this well). The bar is like pastry - part of culinary arts, but indeed very different. If you are not specialized, you will fail. And no - for me will not be “a little bit of fun” - at all! So let’s look at it point by point: First of all using fresh pineapple is great ! However the puree is far too thick and makes the Piña Colada to a smoothie. And the additional fibers (while probably healthier) will make the drink to a full meal! It would be better to juice it - or to puree it and then strain it. Second: really? Masterchefs don’t know how to use a blender? If you anyway add rum and coconut - why waiting - it would be so much easier. Third: the rum. It is Master Chef - they could really used something more sophisticated than Bacardi Carta Blanca! And what is about measuring??? T...

It seems that the titles of my posts become more and more elaborate. But you have got to understand the background: I have posted a post - and a video, where I made ginger ale. I have to say, this ginger ale rocks - I still stand to my recipe. However there is a point, that we believe that in the past, everything was produced more “rustic” and more “naturally” - and I also assumed it.  Apparently the opposite is fact. Especially when it comes to sodas - the “ soda jerks ” in the 19th century and the early 20th century were mainly pharmacists, who didn’t used natural ingredients, but rather used chemistry, part was still big companies are using for their highly processed soda syrups - partly which is no more allowed, because it was either way dangerous and poisonous, highly addictive or both (the conspiracy that Coca Cola contained cocaine is not totally wrong). My friend Darcy O’Neil who thankfully isn’t only a good bartender, but also a soda historian and chemical research analyst...

When I got my chamber vacuum sealer, I was surprised, that it is not as straight forward as the household "sucking" vacuum sealers.   I know, that a lot of home-cocktail enthusiasts really don't have access to this technology - however a lot of bartenders read my blog, which work in professional environments - and most hotels (and a lot of restaurants and bars with kitchen) just have chamber vacuum sealers. Hence this blog post is dedicated to those.  I cannot give perfect instructions - because a lot of chamber vacuum sealers are a bit different - and also any different product you like to vacuum seal is different. But understanding the settings, will help you to come to a far better result! Functional principle This information is pretty available in the internet - but I repeat it to be a slight more complete guide. A suction vacuum sealer is sucking out the air from the bar. Obviously this has the disadvantage that liquids are also sucked out. Depending on your vacuum...

  The good news:  Alcohol-free spirits have arrived. The bad news: The average quality is still very questionable - and supply is not yet globally consistent. Living in the Middle-East since 2005 made me pretty resourceful. It is not that alcohol is banned in the UAE - but it is limited. That means, you might not get your Ancho Reyes - or other stuff.  Things became much better - until the pandemic stroke. It isn't as bad as 2005 - but it is also not great with the alcohol supply here. As distillate connoisseur this might be an issue. Except that you could do an  ∞- whisky or (at least in a bar) could experiment with finished whiskies (have done all of it), you have got to keep your eyes open, when there are a bit more interesting spirits coming ashore for a rather short time (e.g. special imports etc.).  But for cocktails - you could do a lot. I would even say, that the limitations I have been exposed to  made  me a far  better bar...

 I have just watched "How to Drink" - the rum episode. What though came to my mind is: we are learning and categorizing wrong.  The problem is, that we are looking at the greatest common denominator. But this might confuse us or is even misleading us. For example rum: yes - mostly it is taught, that rum is made of sugar cane or  a sugar cane product. But really - most rums are made from molasses. The few exceptions are Rhum Agricole (which you could argue is a category itself and not passé a rum) and few brands which are made from sugar cane juice. Please note, that cachaça is not  considered a rum! The "Brazilian rum" moniker doesn't come from the Brazilians (because there are real  rums made in Brazil), but from the 20th century US bureaucracy, which needed to categorize cachaça and "didn't wanted" to give it its own category. The rums (except of rhum agricole) are made from countries which are not typically producing rum and don't have speci...