The fresh
cherries are on the way, so let’s prepare a cherry smash. This drink is really
very light, refreshing and most of the times only one will not be sufficient
for your desirable lust for cherries. If in case the recipe is not really on
your taste, you can always add additional ingredients like using a cherry
liquor to touch up the flavor, or using different sort of cherries for more
variety and every other thing that is on your mind. So let’s wash our hands, get the needed hardware and begin to prepare this smash.
Somewhere in my experience as a bartender (when working) and a customer (when I'm chilling in my free time) I was able to see how things MUST NOT be done when you work behind the bar. Somewhere in all this working and chilling I got sick! Sick of wannabe's who call themselves bartenders and provides low services. Sick of those employers who just really don't care if you are a good and crave to work as a bartender or for you it's another serial job! Sick of "bartenders" who just don't care for their job and act without any attitude! Sick of people who smear the reputation of a real bartenders!
A not so long ago - in 1988 the term "Molecular and Physical Gastronomy" was introduced by Nicholas Kurti and Herve This - some strange people which I really don't care how and why they decide to do that. I am sure that the "molecular idea" used in culinary can be found way back before 1988. Anyway, you can search more articles for this subject on the net, if you are interested in, but this method is fact! I now see that this way for preparing drinks is more and more penetrating the cocktail world and giving new ways, which endue the look of drinks, the sensations and taste they leave after you sample a sip or swig (at least these are the effect that molecular mixologists are trying to achieve). Okay now take a look at this 2 videos in which Xavier Herit and Eben Freemen are using the molecular mixology. (See you after them)
And the second one
Quite interesting and innovative eh? My opinion on this is that there is still so much that isn't done in mixing drinks and you don't need some molecules, syringes, chemistry flasks and such, to make your cocktail look awesome and taste astounding!. I really like to talk with my patrons, doing some working flair, smiling and make people have fun, when sitting at the bar instead of wearing safety glasses, when preparing drinks for others! I prefer fresh fruit pieces to float in my drink, not some gelatinized balls which I really don't have a clue what are they made from.
Even presented so long ago The Mojito still look wondrous when made properly, and it's strange (to me) to order a Strawberry Margarita and receive my garnish in a plate! There are so much more other crazy examples, how nice drinks are propagated improperly by companies for their own profit. Just don't get me wrong here, I'm open to the new trends and ways for providing better drinks and better services, but to me all this molecularity just looks a little bit mincing, flashy and pernickety.
See ya in the next post! (picture taken from here)
A while ago on the Midori's website was released a very nice iPhone application, which allows you to mix and shake some of your favorite cocktails that contains this nice melon-flavored liqueur! I find it really appealing and it gives me some ideas. By this application you can freely reading and memorizing cocktails in your free time if you are a bartender. Or perhaps if you go to a bar you can show to bartender what exactly you want by showing him the exact proportions of your drink or exactly how you want to look like, what garnish you want, etc.
I just remember this quote from the movie Face/Off, when Castor Troy said: Peach. l can eat a peach for hours. Haha very memorable I think. If you like peaches too, then this drink for sure will sharpen your peachy senses leaving you nice memories ... and if you drink 4 or 5 maybe no memories at all :) Don't hesitate to taste it. I tried to find fresh peaches for this intensifier but 'cuz the winter season they are none. So, I used canned peaches a.k.a peaches in can.
Sorry that I'm not posting new things these days but I have so much to study. Please excuse me soon I'll post new stuffs and I have kinda cool ideas :) Don't forget to check the blog :)
By the way in the meantime you can visit the website of this fine premium vodka ! Damn these french guys surely know how to make vodka!
