New Drinks for Rush II

Continuing the series with the new concepted drinks and cocktails for Rush bar - here are the next contender:

Lemon Thyme Mule
Basically a Moscow Mule with lemon thyme infused vodka; no big surprises here - it features here just a bit more flavour and complexity than the original with neutral vodka.

Roselle Paloma
One of my all time favourite drinks is the Paloma - basically tequila with grapefruit soda. Here we are using dried hibiscus husks, to flavour the tequila [and it will have a beautiful ruby hue as well]. The grapefruit soda is house made and is only made with grapefruit zest [no juice], sugar and citric acid. Why citric acid? Well, read my post about sodas! And off course we will also add a bit fresh lime. Simple, delicious and complex!

Rush Spritz
The Spritz al Bitter [or often just shortly called spritz] is an aperitif, which became more and more popular among "hipsters". No surprise, that in the UAE it was largely unrecognised! We want to change this: We are using Campari Bitter - however smoothen it a little bit with rhubarb cordial; this is then mixed with pinot grigio and club soda to make it fizzy. Off course it is served as it should be - on ice cubes. Again - a simple drink - no rocket science - but the plan is, to allure people and not to scare them away [not every drink can be a Last Word]...

Please let me know, what you think - comment below!

Links:

Rush Drinks I
Rush Drinks II
Rush Drinks III

Rush Drinks IV

Comments

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time. I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion". Here is the video: I - however take a bit slower approach than Chris. What is citric acid? Chemical Compound Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks. Wikipedia Formula: C6H8O7 Molar Mass: 192.124 g/mol Melting Point: 153C Density: 1.66 g/cm3 Boiling point: 175C Soluble in: Water Why is it controversial? In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [ preferably in powder form ] sour. Yeah - citric acid is the main ingredient in one of the most

King Robert II Vodka

Who would knew, that I am reviewing a budget vodka here - on the opinionatedalchemist.com. But this isn't a normal review. I skip the marketing perception and use this product to cut directly to the case: Vodka is a "rather" neutral, colorless, "rather" flavorless and odorless distilled beverage from any agricultural source - and depending on the country, it has a minimum of 37.5% and 40% abv. As I said time and time again before: at times it is absolutely nonsense to talk about premium and luxury, when the original product doesn't really "hold this promise". Luxury water can have luxurious marketing, luxurious packaging, can be even rare and slightly more expensive "to produce". However really it is just water. Maybe it has some nuances to normal water - however those nuances (in a blind-test) are pretty small. Vodka is extremely similar - and the chain of evidence (despite a lot of people trying to proof otherwise) makes it re

Agar-Agar Clarification

Not often, I am posting here things, which are clearly not my ideas... However Dave Arnold is clearly a mad scientist [no, he really is!] - and he posted amazing stuff on his website www.cookingissues.com - no - don't click now - just follow the link later. One of the most impressive posts about mixology, besides of demystifying the mechanics of shaking, were clarification techniques. Look, after him, you could use a centrifuge [which would set you back a couple thousand bucks] and a chemical compound, which solidifies sediments. I am not a fan of that. Then there is gelatine clarification; this works quite well [I tried it several times my self] - you gelatinize a liquid [with little gelatine only], freeze it, thaw it [in the fridge] over a colander and a muslin cloth. Thats it. Unfortunately this has several problems: Gelatine is made out of animal bones - hence it is neither vegetarian nor vegan, which you won't usually expect of a beverage. You have to freez

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