Dear Readers - thank you very much for your support! I have reached 60,000 views.

Thank you so much, to all readers for following my blog! When I changed last August from my little [bad SEO'ed] iWeb account, to the blogger platform, I was not sure. It still doesn't feel as natural to do some posts as the Apple program - but hell did the views skyrocketed!

I can remember that my all time views after 4 years of www.opinionated-alchemist.com via iWeb was around 6,000 views.

Now not even one year later on blogger, we are talking of 60,000 views - which are even growing day to day quite stable.

Well yes - I am easier to find.

By the way - the most read post was my post, which compares ginger ale with ginger ale.
Thank you very much google - a lot of people are looking apparently for an answer here.
Second most successful post was my post about the El Diablo. I never thought, that this drink can be so successful - yes, I like the drink, but who knew, that so many people join my taste?
And then on a surprisingly "low" number 3 - was the "perfect mojito" post. I got quite a lot of views from Germany- as it was in a blog post of the mixology magazine.

Further to my 60,000 milestone [yes - guys like Jamie Boudreau, Jeffrey Morgenthaler and Darcy O'neil might laugh about a misery 60,000 - I am sure, that they have almost that much in a month. But hey- I am not them, they are not me; and I am still proud].

And - there is "one more thing".

The opinionated alchemist will leave Abu Dhabi very soon.
One year in the capital is enough. I think, that we did incredible things in Skylite [compared to other bars and beverage programs in the country]. But unfortunately it didn't really met my expectation in volume and overall guest feedback. Hence I decided that it is time, to look for a new appointment.
I will post soon, what it will be [yes I signed already up - but I still don't want to take my mouth too full, until everything is settled]. Anyway - while I flirted with some opportunities in several locations in Far East - I will go back to Dubai.

Stay tuned to learn more.

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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