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 video is just a too far stretch. Making a sparkling ginger lemonade with Perrier? Fine...
Celebrating an absinthe ritual with a blue curaçao soaked sugar cube [without the absinthe]?
Just too much. I cannot take this anymore...
Perrier guys: please get real!
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