All what is wrong with this Blueberry Cotton Candy Martini

Today, I borrowed the awesome format from cinemasins to review below youtube video.

Off course, I won't make a voice over [but if you like, you could "imagine it"]. But otherwise - I count the sins. About the cocktail. And the video. So let gets started:

Really crappy audio - quality! Really guys - do you make a promotion video with this audio and think, that people are sharing it???
Tbone Chophouse & Lounge? Who invented this name? Really? You like to open a successful restaurant and bar and call it Tbone Chophouse & Lounge? How original!
You are not showing a couple of cocktails and food pairings. You are showing just one [in this youtube video]!
T-time at Tbone Chophouse & Lounge? I crap by pants!
Angie... obviously not hired due to her brilliant bartending skills!
Angie... not being topless. C'mon! I am not sexist here - they are. But having Angie behind the bar with her deep cleavage and not being topless or performing a lapdance, is kinda defying "her purpose".
Oh - have you noticed already the blueish old, commercial_out_of_the_box_cotton_candy in the glass. Gross!
So you use fresh blueberries but then totally cover its fresh taste with crappy Stoli blueberry? Hm... and lets not forget the awful looking old cotton candy...
And yeah - fresh lemon sour. What is that? Does she mean lemon juice? Obviously not. Maybe it is "freshly" prepared powdered sweet & sour? Who knows - and who does want to know?
A splash of 7up out of a soda gun. Yeah - you are using fresh blueberries and "fresh lemon sour" only to put one of the most processed, HFCS loaded lemon-lime soda into it.
Shaking 7up? Now, you will know, that Angie's strength is not necessarily bartending [even though you didn't paid much attention before]!
Ok - the face and gesture directly before shaking. Dunno, what the guy behind the camera is doing, but it seems, that her gesture refers to something what he and Angie done before of the video or maybe which will happen directly after it.
The shaking! We all agree - a cocktail has to be shaken much longer... around 15 seconds. However due to Angie's physique, I would rather prefer her shaking for two or three minutes...
Dissolving the artificial colored cotton candy with a bad cocktail.
Not double straining, after fresh fruits are muddled in the strainer.
Bad acting of Angie... and: it is definitely not a great cocktail!
Ok - I have to admit - the food sounds better, than the name of the place or the cocktail of Angie. But the sin is, that the food has nothing, really nothing to do, with the drink. It is not a pairing, not even in Angie's wettest dreams!
Angie said, "maybe we should try it" after chef explained his food - hence she is referring to the food - however she tries her cocktail!
Very good. It isn't!

And yes - apologies to those, who feel affronted by this post. Just take all comments about the bad acting of Angie away [and the comments about her gender], you will still have an amazingly bad video, but it is not that much fun anymore!

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

opinionated alchemist

Search This Blog