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It is time to stop compromising in the bar!

 I have read an article on punchdrink.com about the Mojito. Apparently a lot of people dislike the mojito. Punch thinks, that it comes from the bartender, which hate work intensive drinks, when the bars are busy. But we have to really ask ourselves: does it make sense? I have always had a very crafty relationship to the bar. I understand and appreciate pubs, dive bars etc. But I like the most just bars, which are taking cocktails serious. In this matter, I do think, that a bar should not have much of a different approach than a fine dining restaurant. Call me pretentious (or opinionated), but I do think, that this is the future of the bar. Point is, that a lot of people like to drink alcohol - but it is not a basic need (the same as "fancy food"). The bar is maybe more destined to be sophisticated as most restaurant styles then. But it seems, that (especially in the US) people like to compromise too quickly on the experience. Not only bartenders, but also operators and even g
Recent posts

Why we can't have a good Apple Martini

  Ok... provocative title - I know. Let's directly spoil the resolution: we can't have a good Apple Martini, because the original "Adam's Apple" (how it was originally called) is not a Martini cocktail - duh! There is a fantastic and very expansive article on Eater.com.  In this article Jeffrey Morgenthaler said, that it is not possible, to make a good version of this drink, because using fresh juice isn't just the same. True. But it is better. Let me explain. We can basically go two ways. One way is the way of being incredible sophisticated and also very pretentious. We can think of making a real  Martini out of it. We can make a vermouth from a nice slightly sour cider. And then we could use gin (yeah - we can also use vodka - but what is the point?). Some bitters. And maybe something like a low temperature poached apple ball (made with a melon baller).  The problem: It is almost not recognizable as a "Apple Martini". Yes it is cool and all. But o

Glenmorangie- unused potential

Scotch can be very divers. It can be smokey and decisive, it can be floral and almost fruity - it can be delicate and really heavy and oily. Long time ago, I have been on a whisky-convention and in a workshop, they guys at Glenmorangie gave us Glenmorangie "spirit" to try - totally unaged Glenmorangie. I expected to be harsh and undrinkable - but it was beautiful - extremely fruity (think Poire William) - if they would have sold it, I would have purchased it. In the same event, they have introduced the experimental release of Glenmorangie Artisan Cask (I purchased later the bottle). For a very young whisky it hasn't been cheap, but it was truly incredible. A testament, that Single Malt Whisky doesn't need a lot of cask influences (at least some delicate distillates like Glenmorangie). Glenmorangie has shown for sure a lot of innovation. They also populated barrel-finishing - which is used now from most of the industry, to introduce interesting variants. As LVMH purcha

Essentials oils and natural aromas - viable in the bar?

I have been pretty dogmatic in the bar in the last 15 or so years.  Other than most bar people (who would consider themselves dogmatic), I haven't been just against new stuff. I have never tried to stop progress.  However I almost entirely moved away from flavored syrups. Or "cheap" liqueurs. Or even a lot of flavored spirits. Why? Because I don't believe, that "my bar" should be based on food additives (...).  Most others were less concerned. There are spirits use for sure natural (but isolated) aromas. Think about one of the darling-gins of many bartenders: Ripple. If you have a bit of a clue, what the food industry is doing, this gin shouts out: complex extracted aromas. But Ripple is not the only example (even though, it is in a "premium space" where most other similar products cannot be found). I am pretty sure, that the cucumber and rose extracts of Hendricks are also not house-crafted. And would it make a big difference, if the guys at Willi

The Myth of the coldest Martini Cocktail and overall gimmicks.

  Oh my... I feel, that I should convert into "Cocktail-Mythbusters". Apparently there is a "competition out there" for the coldest Martini cocktail. This is... dumb. There are bars, which are using super-chilled water, to dilute a mixture of freezer Martini premix or just gin or vodka. This is counterproductive (because of... science). Water doesn't become much colder than 0ºC. And super chilled it is max -5ºC - but doesn't really store the thermal capacity (because water has a freezing point and the "naturally coldest" temperature of 0ºC). All what you do is increasing the temperature of the drink. Oh - there are also different ways . Point is, that these are gimmicks. If you really need to, put a bottle of premixed martini (super-super dry, vermouth has less alcohol, means, it increases the freezing point of the water-ethanol solution) into a specialty freezer, which goes below -20ºC. But as Dave Arnold have pointed it out - a too cold cocktail

What makes Tequila great?

My previous post , told you about my finding of the "new" extraction / conversion of sugars in the agave. If you are a tequila nut, you might have understand, what I meant. But for all others, please let me point out, which Tequila you should look for - which Tequila is a marketing rip off and so on. First of all the obvious:   ►   100% Agave Tequila vs Mixto First: what is a mixto? Tequila can made only in the state of Jalisco (and in few other towns) - and it always has to be made from Blue Agave (Tequilana Weber Azul). However the fermentable sugars of the agave (>51%) can be mixed with other sugars (usually sugar cane). We can pretty much say, that under Mixtos you will never find a great tequila - doesn't matter what. These tequilas are always inexpensive. Are they drinkable? Yeah... but I guess also a lot of people have their "tequila reaction" (no more) because of too much mixto. ►   Highland versus Lowland Tequila There is a difference between highla

If you know, you know... Tequila

What keeps me passionated in the market of beverages is, that there is still something new to explore. I thought I got a good overview of Tequila. Sure I am no more a bartender and neither a beverage manager - and cannot keep track of all latest "lit-brands".  On the other side, I thought that I am pretty solid with the production of Tequila and what makes good and what doesn't mak e good tequila. Boy was I wrong. For anyone who knows reasonably well about spirits and tequila, the point, that 100% agave tequila is better than mixtos (which are a mixture between >51% sugars fermented from agave and >49% other sugars (normally sugar cane) was really clear to me.   However I stumbled upon the method of  Acid-Thermal Hydrolysis on Tequilamatchmaker.com .  As I haven't heard about it, I googled it and found on  longislandloutequila.com this  very passionate comment  about  the process: DIFFUSER - This next procedure is one that  people need to learn about, and then