Recent Comments:
Disney Creates New Mixology-Centered Cocktail Menu {Luxist}
Nov 16th 2010 2:41PM Well - you won't expect, that "adult beverage wonders" are coming from Disney but this menu is so... mid 2000's.
I am always surprised, that big companies are making a press release about things like that - despite the fact, that you get much better [and more contemporary] drinks in a lot of bars...
Bacardi Introduces Reserva Limitada Founder's Blend Rum {Luxist}
Oct 17th 2010 3:39PM Sorry Dude, but I think that Havana Club 15 years old is the most overrated rum I tried [hell no wait - it is the second highest overrated rum - Maximo is the most overrated rum].
I don't see a point to say, that THE BEST sugar cane comes from Cuba. Whats about Guatemala? Whats about Guyana, Jamaica or Bermudas? Not speaking of excellent Rhum Agricole which are even more dependent on the original sugar cane, as they are made of the juice, not of the molasses...
Yeah you might be right, if you say, that it is a marketing plot. The industry is full of it. Of course you cannot replicate the simpler and more robust methods from the past. On the other hand I guess, that rum was never better as today [I mean the good qualities].
Bacardi 8 is already very good - I know, geeks are always against Bacardi [as global player] - but like said - I am pretty convinced of the stuff. Not better as Havana Club 7 though -not worse... just different... a bit easier going...
I always asked myself, why Bacardi doesn't bring something more grand out. Well, guess my wishes were heard....
Though there is also a completely wrong titbit in the article: It is by no means a dark rum [which is young rums, which are just colored with molasses, burned sugar and / or caramel]!
Knob Creek Warms Up for the Holidays {Luxist}
Oct 2nd 2010 3:28PM Sorry JimmyD - I guess English is not my mother language; and I have also admit, that I didn't took great care for my previous comment.
That doesn't really change the fact, that the recipes don't meet the pulse of the time of craft bartending.
You can see how it is made properly on the website of Grey Goose.
I was never a fan of vodka neither of Grey Goose, but their recipes are really nailing it.
Knob Creek Warms Up for the Holidays {Luxist}
Oct 2nd 2010 3:51AM The cocktail recipe are pretty weak - the egg nogg quite ok [but also nothing new], but the punch is a total fail.
There not the hallmarks of contemporary craft bartending visible: cranberry juice [which is usually not a juice but a "cocktail" consisting of a lot of water and sugar and less real cranberry] and lemon-lime soda - mixed with champagne?
It's plain stupid...
Porsche Cayenne S Hybrid by SpeedART {Luxist}
Aug 20th 2010 4:02PM What does that mean: not too bad for a Porsche???
Flat 6 seconds? Even the Boxster is doing this! Not speaking of the big grunting performance cars of the brand...
Pour Your Champagne The Beer Way {Luxist}
Aug 20th 2010 3:18PM Why do researchers need to publish this? This is common sense and doesn't need an academic title...
We actually also learned the glass topic in hospitality school [more than a decade ago]...
Keeping the champagne colder, would keep more carbonation [as a liquid can hold more CO2 the colder it gets] however would destroy the body and aroma of the wine.
I would say, that it is better, to have a little less bubbles and have good taste [but a lot of people anyway are drinking far too cold champagne- so they can even not appreciate its character].
Pour Your Champagne The Beer Way {Luxist}
Aug 20th 2010 3:11PM Why do researchers need to publish this? This is common sense and doesn't need an academic title...
We actually also learned the glass topic in hospitality school [more than a decade ago]...
Keeping the champagne colder, would keep more carbonation [as a liquid can hold more CO2 the colder it gets] however would destroy the body and aroma of the wine.
I would say, that it is better, to have a little less bubbles and have good taste [but a lot of people anyway are drinking far too cold champagne- so they can even not appreciate its character].
Serving Temperatures for Beer {Luxist}
Aug 20th 2010 3:06PM The temperatures are spot on!
Really makes sense [only most guests would say, that the beers are too warm...].
The middle of the glass story is obviously made up. You don't pour into the middle of the glass to keep aromas [why should they disappear, if you are pouring along the glass wall] - but to get a better foam. And foam keeps the beer fresh and also transports aromas to the nose [bigger surface]...
But then, if you are waiting, till the foam settles [or you are pouring so carefully that less head is formed] it doesn't apply...
Pour Your Champagne The Beer Way {Luxist}
Aug 20th 2010 3:01PM >>I beg to differ and recommend using a coupe. Once you have tasted a woman breast after it is dipped in a coupe of cold champagne you will realize that all three were designed to work in harmony as God intended.
Just one gentleman's opinion.
Canadian Mist Black Diamond Rye Whisky {Luxist}
Aug 20th 2010 5:41AM Canadian Whisky is not to be confused with Rye.
Straight Rye is a straight whiskey from the US. It has to have a mash bill of 51% Rye - the rest consist corn and barley.
However Canadian Whisky is blended whisky - consisting light whiskies [quite neutral grain alcohol - aged short time in oak] and whisky made from corn, which needs to contain some rye. Like that, it is more like a blend from grain whisky and Bourbon, which consist rye.
Canadian Whisky is always confused with Rye due to the history. After the prohibition in the US, people still remembered the good quality of their rye before prohibition. So they ordered rye [illegal during the prohibition or legally after]. As all rye was destroyed, due to the prohibition, bars poured Canadian whisky [wether illegal smuggled within the prohibition or fresh delivered directly after].
So the knowledge and perception of people mixed up rye and Canadian.
