The pleasure of wine depends on its cost

Researchers from the School of Business at Stanford University and colleagues at the California Institute of Technology conducted a study according to which it was found that an expensive wine like more people, regardless of its actual quality.

In the course of a scientific experiment experts invited a group of volunteers to conduct a tasting a few samples of Cabernet Sauvignon and choose a wine that they enjoy more than others.

All participants of the experiment was known to the price of each bottle, which, however, did not correspond to the actual value of the estimated fault. For example, a bottle of wine for $ 90 for the cabernet researchers gave just over 19 dollars, and the wine valued at $ 5 per call is 9 times more expensive.

The results showed that most participants in the experiment called the most delicious wine, the most expensive. According to the head of research, Antonio Rangel, this experience has shown how expectation can affect the actual level of satisfaction received.

It should be noted that the monitoring of brain activity of participants of the experiment confirmed their words - readings showed that the supposedly more expensive wine, and caused more severe brain center activity, which is responsible for pleasure. At the same time, the activity area of ??the brain associated with sensation of taste has remained roughly the same level.

"We have long been aware that marketing affects the way people thought, but now we know that even the brain itself is regulated by the price - said one of the authors of the study, Baba Shiv.

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Secrets are revealed of Making Worlds Best Delicious Beer

In order to prepare high-quality beer, you need a high level of professionalism and a good soul creators", - says head brewer JSC "Obolon". Tamara Khomenko told the guests that the production of beer - this is a complex biotechnological process. Chain making intoxicating drink is long enough.

It starts at Varnita, where the malt, hops and water are wort, which contains the necessary sugar, nitrogen and bitter substances of hops. This product - the basis for beer. Then fermented wort, which use a special race of brewer's yeast.

Chief brewer "Obolon" reported an interesting fact: in 1 gram of yeast about 2 billion cells of yeast!

Tamara Mikhailovna revealed another secret of making a quality product. This is a mandatory deep cold exposure at a temperature of -1-2 ° to beer was stable and maintained their quality longer.

Preparation of high-quality beer by European standards - it's an art form. Behind the words of Tamara Khomenko, need skilled professionals, experts in their field. And, of course, you must have a good heart and intuition, which is evidence of the professionalism and experience.

Asked about the dangers of beers, the chief brewer JSC "Obolon" told me that it all depends on the amount. "Beer with a moderate use of positive action on human health. As a rule, doctors say the average dose of moderate consumption, which amounts to 40 grams of alcohol per day. This corresponds to 1 liter of beer per day "- said Tamara Khomenko. Chief Brewer said that one of the important characteristics of beer, in terms of impact on the human body are its antioxidant properties. It helps remove free radicals from the human body and prevent cancer and cardiovascular disease.

"In beer there are many compounds, among them - trace elements, vitamins and polyphenols. They have antioxidant, anticarcinogenic, immune-and other useful properties. Polyphenols reduce cholesterol and thereby prevent atherosclerosis. " According to the chief brewer, beer can be called a vitamin cocktail, because the content of vitamins, it is even ahead of wine and other beverages. Therefore, moderate consumption of beer does not harm the human body, and to some extent even improves health.

Tamara Khomenko learn how to create new varieties of beer. After all, the motto of "Obolon" - "Not a single year without a new step." "The development of new varieties by the need of the market. This office is engaged in marketing. And we, knowing what to expect the range of consumers, on what physical and chemical properties to navigate, take into account the technical and technological capabilities, develop recipes, processing instructions, carry out several options for controlling brews, tasting, and select the best start in production. "

All this is done to ensure that the consumer could always enjoy the taste of Ukrainian beer, brewed on "Obolon".

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Red Wine is good friend for Liver than Medication

Red wine slows the accumulation of fat in the liver by antioxidant resveratrol, researchers found. Thanks to the healing drink can prevent serious liver disease, cirrhosis and fibrosis.

Anti-inflammatory properties of resveratrol found in grapes, peanuts and berries, have proven effective in the fight against cancers and cardiovascular disorders. Experts at the University of South Florida (USA) found that resveratrol reduces fat and simultaneously contributes to its proper distribution in the liver.

Red wine consumption activates when two molecules - AMP-protein kinase (AMPK) and a sirtuins (SIRT1), which are the key to start the breakdown of fat in the liver. In addition, the resveratrol in wine, helps cleanse the body of unwanted fat. Doctors said the substance will develop a promising agent for therapeutic treatment of people with liver disease, including for people with alcoholic liver disease. While they recommend as a preventive measure to drink no more than three glasses of red wine per week.

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Non-alcoholic beer helps to stop cancer

Non-alcoholic beer is not just allows a person to enjoy the taste of a drink, but also helps him stay healthy. Thus, Japanese researchers found that frequent consumption of the drink lowers the risk of cancer.

As shown by studies conducted at the University of Okayama, mice treated with water instead of alcohol-free beer were much more resistant to cancer-causing substances than animals receiving water. Thus, the injection of them even substances with high carcinogenic activity, causing the formation of tumors with a probability of about 95%, at worst, cause they have a reversible tissue damage of the liver, lungs and kidneys. A less active carcinogen injection resulted in only minor changes to tissues - on average they were expressed at 85% less than usual at these same doses of drugs.

Now scientists are developing a program of additional research, which will search for "anti-" non-alcoholic beer components. When these components are found, researchers will try to separate them in pure form for subsequent use in pharmacology.

It should be noted that, according to experts, the conclusion about the benefits of non-alcoholic beer should not be "transferred" to the usual. "Despite the fact that non-alcoholic beer in their composition is quite close to normal, we do not in any way we can say that the usual beer as good, - said in an interview with" BBC "Dr. Sakae Arimoto-Kabayashi, one of the authors of this study. - On the contrary, the available data, active consumption of beer may cause serious harm to health. Therefore, we strongly recommend that you replace the beer and other alcoholic beverages from non-alcoholic counterparts.

"Recall that the discussion of the possible benefits of alcohol, especially rather weak, continuing for several decades. It is known that, for example, beer or red wine in moderate consumption reduces the risk of cardio-vascular system. But the data on how they affect cancer risk to date in the scientific literature was not.

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Reasonable dose OR safe OR moderate consumption of alcohol

Dry red wine (we're talking about quality alcohol) - a good antioxidant. Wine slows the aging process, the formation of cholesterol, cleanses blood vessels, removes free radicals. But this does not mean that we should drink red wine bottle. The maximum allowed - 150 g.

It is best to drink wine at lunch time, but do not drink them with food. Ideal: a glass of the drink between the first and second courses, but not on an empty stomach. White wine, unlike red just tastes good, it does not have a pronounced positive attributes.

Beer producers convince consumers that the drink is rich in vitamins, because it includes yeast, hops that supposedly improves bowel movements, promotes digestion and circulation, reduces risk of heart disease. But this is pure advertising. I like the doctor did not recommend to my patients to drink beer. But I advise to use it as an external tool. They can be treated hair (rinse, make masks, which include beer), to clean the skin and remove toxins from the body. Just grab a bottle of beer in the bath: wet body drink, rub with salt - will begin the detoxification process, the pores are opened, will all the excess moisture. Although the calorific value of beer is low (only 36 calories per 100 grams), it is very rapidly absorbed gastric mucosa, enters the liver and slows down digestion. As a result, food is digested worse, hence the beer belly. To avoid these consequences, it is best not to abuse beer, a reasonable dose - 200 g drink no more.

Vodka - a great conveyor of useful substances contained in medicinal plants. With it, they are quickly absorbed into the bloodstream and are better absorbed. Not for nothing that the main component of all medical tinctures - alcohol. The same can be said of the cosmetics industry. Drugs on alcohol, on the one hand, the dried skin, on the other - help of the drug to penetrate deeper into the pores. Sometimes vodka is used as a normalizer temperature. But in this case it is not necessary to take into: it is enough to make a lotion or alcohol rubdown.

Vodka has a vasodilating action. But high blood pressure who are trying to treat the disease with vodka, fundamentally wrong. The body after a glass of vodka will turn a defense mechanism: vessels expanded rapidly begin to narrow. Many people believe that vodka helps to keep warm in winter. This is absolutely the wrong opinion, because expanding the blood vessels in response to an increasing heat of vodka. Hence a large number of frozen drunken people on the streets and a large number of deaths from hypothermia in winter on a background of alcohol. But for outdoor use vodka is good. If, for example, vodka compress to put on the festering sore in field conditions, it will cope with inflammation. So if you have at hand was not Vishnevsky ointment or ihtiolovaya, feel free to use vodka. Dampen the cheesecloth in a drink, put on the night of the abscess and tie. Vodka, taken orally, not profit. If we are talking about healthy eating, we are not talking at all doses of vodka. And if people are interested in how much to drink, not to get drunk, then the dose is determined in practice, because each person body produces different amounts of the enzyme alcohol-gidrazy able in a short time destroy the alcohol.

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Myths busted about Absinthe Cocktail Liquor Drink

German researchers conducted a new study has witnessed that absinthe does not really have a specific psychotropic effects, which he attributes to public opinion.

As you know, in 20th years of last century, absinthe was banned almost all over Europe and the U.S. as a powerful and dangerous drug. For a long time psychosis and hallucinations caused by the abuse of absinthe, thujone explain the action - an organic compound contained in the wormwood.

In the 80th years of XX century the production and sale of absinthe in Europe have resumed, but the content of thujone in the drink legally limited to 35 milligrams per liter. However, according to scientists, the substance contained thujone in absinthe are not in such high concentrations, it was thought until now.

During the research experts have learned 13 samples of authentic absinthe made before the ban early last century. Researchers concluded that the destructive effect of wormwood vodka unlikely due to high concentrations of thujone.

It turned out that the old absinthe of this substance was no more than a modern, safe and legitimate absinthe. Thujone content in the samples ranged from 0.5 to 48.3 mg / l on average - 33.3 mg / liter.

Thus, the researchers summarize, mental disorders, which provoked a famous absinthe artists who have used this beverage, are only the usual consequences of alcoholism.

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Alcohol reduces the risk of articular rheumatism more than 50%

Regular consumption of alcohol by 50% reduces the risk of articular rheumatism - a condition that affects 20 million people worldwide. Such a conclusion was the employee of one of the institutions in Stockholm, Henrik Kallberg.

Presented its report to the scientist on Friday at the annual European Congress of Rheumatology.

Having studied the body's response to alcohol as an example of more than 2 thousand Swedes, Kallberg found that three or more "dose" of alcohol per week reduces the risk of half of the disease. To significantly improve their chances in the fight against rheumatism, should take a week to ten "doses" - glasses of wine or small bottles of beer, said the scientist.

He argues that three "doses" per week is enough to offset the risk of rheumatic fever, caused by smoking or genetic factors.

"These data not only indicate that alcohol may protect against rheumatism and to reduce the risk caused by smoking, or genes, but also suggests the need for regular consumption of a certain amount of alcohol", - said the scientist.

President of the European League Against Rheumatism Torah Quien called Kallberga findings "very interesting" but noted that they should be supported by additional research, and warned that excessive drinking can lead to other health problems.

Previous studies have shown that alcohol also has a favorable impact for heart disease, stroke, some forms of cancer, and possibly even Alzheimer's disease.

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Replace your Gym with Mini Home wine bar for healthy body

If by some reason you can not give physical activity long enough, take the red wine. The study showed the French scientists, published in the journal FASEB, one glass of this drink can replace a workout in the gym, says "NEWSru Israel".

The benefits of red wine mentioned earlier. Properties must drink resveratrol, reinforcing the walls of blood vessels, reducing the level of "bad" cholesterol and purifying the arteries. However, according to the latest information, the connection is also a positive effect on the muscles, keeping them in good shape and at the same time helping to burn fat.

The scientific work of French experts was originally designed to find ways of preventing muscle degradation of the astronauts in weightlessness. Meanwhile, the findings made by experts and will be useful for ordinary people who lead a sedentary lifestyle.

Thus, the basis of scientific work was put an unusual experiment that simulates the effect of weightlessness. The researchers suspended the rat by the tail for 15 days. This led to a reduction in body weight, development of insulin resistance and a decrease in bone mineral density. If the animals were given resveratrol, like this has happened.

The verdict of scientists was that resveratrol acts as a switch of cellular metabolism and supports the full functionality of the energy centers of cells - mitochondria. However, there is a catch. In reality, in order to obtain sufficient portion of resveratrol have to drink not one, but several glasses of wine, what a blow to the idea of ??a healthy lifestyle.

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Alcohol neutralizes, Reduces the effect of nicotine on health

The researchers argue that a small proportion of alcohol good for our lungs. According to experts, a few alcoholic drinks a day can help significantly reduce the frequency of the typical manifestations of disease.

Early studies showed a positive effect of small servings of alcohol on the heart. A new analysis has shown that proper use of alcoholic beverages is very useful for the functioning of the lungs. This applies particularly to those people who smoke.

"This study is the most extensive in the study of the healing properties of alcoholic beverages and their effect on lung function," - said Dr. Sue Stanton (Stanton T. Siu) from Kaiser Hospital (Kaiser Permanente Hospital) in Oaklende, California, USA.

Scientists have shown that drinking two glasses of wine, beer or liquor significantly reduces the likelihood of a person of obstructive lung disease, which may manifest as asthma or enfizemy. The study involved more than 178 000 patients who were previously subject to a preliminary analysis from 1964 to 1973.

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Denmark's fastest bartender 2011 Part II

So was Denmark's fastest bartender 2011 held of ended with a crash of a banquet. As ex part i mentioned, was the competition held at Club Retro in Odense, where 12 bartenders from all over the country (including myself) participated.

Bartender was through 3 disciplines, Roses, liqueurs 43 and a JägerMeister discipline.
In the Retro's Lounge was Roses Competition held here were bartenders, opposite the cries and jubilant guests, creates their signature drink, which they felt was worthy of winning.

Below, on the very Retro, they found two other competitions take place. In Retro's small bore was liqueur 43 held for bart ends would make a so beautiful "Galiano hotshot" as possible, while it was on time.
Over at the scene was so definitively JägerMeister match held where bart ends in addition to having to make 35, 2cl shot outside to smoke under or over the goal, should also take a JägerTrain consisting of 10 shots.
Of each of the disciplines were given a certain number of points where it is wrong to make færres. After a hard and intense strong-arm tactics and subsequent nerve-wracking waiting on the result, it was finally published
The winners of the overall competition was:

1. Square – Michael Bjerskov Andersen – Encore, Fredericia
2. Square – Martin Larsen – Disco MoE 's, Ringkøbing
3. Square – Frederik Hallas – Park Nightclub, Copenhagen

Michael Bjerskov Andersen, Won among others. with his Win drink:
Marjen:
4 cl. Vanilla Vodka
1 cl. Roses Strawberry
2. cl. Roses Sugar Cane
1/2 Lemon
3 Strawberry
Build and then touched.

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Ginger beer tasting

Intro:
While I was going to write my forengående blog about ingefærøl, its history and possible kinds of drinks, I began to think about how difficult it actually is to find a delicious ingefærøl whether it was with or without alcohol, so there are not many here in Denmark, and it was limited which of these I had tasted.
So my goal was clear, I had to try to collect all the ingefærøl I could find on the Danish market and tasting them.

It to locate ingefærøl/alé knew not to be as straightforward as I had anticipated, but I managed to find 5 different ingefærøl/ale

How we tested:
The panel consisted of four people who all have relationships within bartender trader who evaluated each beer/alé according to the following criteria; sight, smell, taste, overall assessment. Øllene was tasted in shifting, and between each tasting got the test panel purified tasting bulbs with Danish water.

Survey: Very nice in what looks delicate.
Olfactory: Lovely soft fragrance,
Taste: The taste is mild in it, something which actually surprised me positively. Usually, ginger a very strong and dominant taste, but here it was very weak in the beginning, however, continued in the after taste. Impressed with the taste
Alcohol percentage: 0
Assessment: Think it is a really good beer, taste of ginger was as I said, not so prominent just in the beginning, but it was the contrast in the after taste.  You could really taste ingefæren. Probably the best, of all the taste, at least in the top 3

Survey: Light, soft drink, etc. color and texture
Fragrance: clear scent of ginger
Taste: The taste surprised me, however, it must be said that there is a clear soft drink, but not that it is a bad thing, for me it is one of the best, in that there is no beer, which differs from "ginger beeren ' which I would think is clear the best beer, this ginger I would on the other hand, clearly recommend to drinks and the like. Because it retains its clear fresh ginger to taste long
Alcohol percentage: 0
Assessment: Really good to mix up with in the drinks and the like. But not one I would drink clean. Would it make a mojito with it instead of soda, it would come to taste fantastic.

Syn: Resembles a normal beer, both in color and texture
Olfactory: A delightful blend of traditional beers and ginger
Taste: Very soft in taste, a man could enjoy a quiet summer evening out in the garden, but also in the local tavern.
Alcohol percentage: 3.8
Assessment: A really good BEER, This will I really call for a beer, it had both the taste and scent of ginger but also of traditional beer. Although it does not contain as much as my other beer, I think certainly it could be found in Danish refrigerators. It's a beer I clearly would order at the local, if they had it.

Syn: Soft golden color
Olfactory: Luscious soft fragrance, fresh aroma of ginger with a short of citrus.
Taste: As such, good taste, but reminds me a lot about a z-up with ginger flavor
Alcohol percentage: 0
Assessment: Really good to mix up with.

Syn: Relatively good in color
Olfactory: Smells faintly of ginger
Taste: Like the smell, reminds the taste only slightly on the right, ginger, and more like an artificial attempt to imitate the ginger flavor
Alcohol percentage: 0
Assessment: Not something I would drink, the highest for a children's birthday party, it should not be called ginger ale.

Syn: Very light in color, as little snyder a, since you get a different view of the taste than it actually has.
Olfactory: Had great difficulty in defining what fragrance it had. Easier fresh
Taste: Very faint taste of ginger, nonetheless, probably one of the best. It is a ingefærøl where taste image leader mind onto a lighter mixture with cider, or if I may say so, a beer to women. It would be best to drink it to a girl this evening
Alcohol percentage: 0
Assessment: It had a completely different color and texture than I immediately had anticipated, especially after having tasted the other beer, which reminded more of a "real" beer. I think this would fit very well to the female sex, possibly to more gentle drinks recipes, we should use it to interfere with.

One could imagine that muck around with ginger in drinks, one can see some examples here.

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Golden Havana

Here is a delightful as I and a good mate came forward to since I recently made a Ginger beer taste test, which will soon be online. After having tasted of the different beers, we had to try them in drinks and com, among other things. Forward to this delicious a
This builds on Mojito designed, yet nothing in common with it as far as ingredients.

 

 

 

 

 

 

I love to play with different with ingredients and try to creates a new taste experience. For this drink, I have mixed some different flavour nuances together, to get such an optimal summer drink as possible. By combining the acidic from the glue, the sweet from appelsinen, the lovely aroma of a dark havana rum and so not least ginger, I come to this delicious drink, as I know that I come to drink a lot of in the coming summer.

 

 

 

 

 

 

 

 

Golden Havana:
3 lime both
3 Orange both
2 rough sugar
6 cl Havana 7
crushed ice
Ginger beer

I want to Thank Casper Hansson, for contribution

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where to find and how to use Liquid Nitrogen for mixing in drinks

Recently was Terje Henriksen, "Master of Cocktails" in Denmark, where he held its first bartender/chef training course in "Mokelukær bartending" in Denmark. During this course, as there will be multiple blogs on within a short time, he demonstrated, inter alia, How to mix with liquid nitrogen (nitrogen). Which is a show without equal and clearly can be recommended, not just for the sake of television but also on the way the drink will be affected and how, in addition to changing konsitens can also change the taste compared to a traditional approach

Inter alia he did make a classic Martini, which normally should "Stirs" cold, and not as in James Bond films are shaket.
By use of liquid nitrogen, for the optimum result. A Classical martine must, wherever possible, the least possible in contact with water, as this would only thin drinken out, and thus would taste go a little lost. It is inter alia Why not shaker it when the ice or would be dissolved sooner. But taking advantage of nitrogen, is able to cool the drink without any loss of taste.

5.5 cl Gin1, 5 cl of dry Vermouth, an improvement with an olive.

Liquid Nitrogen, can be purchased from, inter alia, AGA and are relatively cheap. the price is approximately at 43,2kr per litre, the container itself is a little animals in it, but there is the possibility to find a used one on the net

Here is the selvfælgelig mentioned that this is not for small children or for people without respect for nitrogenet, just like when we flambere something we should have respect for it, since it can be extremely dangerous if we do not commit themselves with care.

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MAMA is ready …

Danish MAMA vodka is ready for the long-awaited launch of its new small Mama 's, five type of RTD, with an alcoholic content of 16% – all at 10 cl. it happens on Honey Ryder Cocktail Lounge, Løngangs take 27 – 1468 Kbh K – the 26 may at 18.

MAMA R.T.D. contains 10 cl and holds 16% vol., They not only looks beautiful out – they taste wonderful. The tastes of the color they have;

MAMA No. 2 – fresh and fruity (orange)
MAMA No. 3 – round and sweet (apple)
MAMA No. 4 – fresh mint (mint, peel of lemon)
MAMA No. 5 – bitter and sweet (cranberry)
MAMA Coffee
The bottle is super bold, almost like a perfume bottle and the idea is that it is served ice-cold with a suction …

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Mojito of the future

Recently was Terje Henriksen in Denmark, where he among other things. made this variant of the classic Mojito – with the appropriate name: Mojito of the future
 
In short, is this the future of mojito to make it without ice cubes. Instead used liquid nitrogen, which has a boiling point at approximately 140 minus degrees. It is quite cold

So this recipe is probably not a typical "try this at home" recipe.

Mojito of the future
4 cl Light rum
10 Peppermint leaves
2-3 cl freshly squeezed lime juice
2-3 cl liquid cane sugar
Lots of nitrogen

First commonly mint leaves with the other ingredients. Then place them in a pot and make good with nitrogen. So violated in the pot for all nitrogen has evaporated and you have a slushice consistency. Pour/move Mojitoen up in a chilled Martini glass. The result is a very cold, concentrated and rich Mojito.

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New Barskole sees the light of day

Kim Hass, former winner of DM in cocktails, is one of the men behind a new Danish barskole, with the name Danskbarskole. Initially, there will be arranged 4-day courses on Römö throughout the summer, where participants are taught everything from flat-screen device for training in Flair. In the long term there will also be courses outside the summer season. The price for participating is 2400 kr inkl. Welcome Kit and access to Party on Rømø. (See more about Danskbarskole here.)

The summer school on Römö are shorter than those offered in the South, but this does not mean that we go on compromise with the quality of teaching – all instructors are highly qualified with status as top bartenders with references from Denmark and abroad over the last 10 years. – Danskbarskole. dk

During the 4 days of kursuset goods, there will also have access to Party On Römö, so there will probably be time in it.

Diary from Römö
Zander Hansen from DrinksMeister takes a few weeks off to Rømø, and blogger on the new barskole. So will the readers could get a little more insight into how such a bartender for catered events course forerunner – if you don't want to test myself?

Competition:
In addition to this, it is possible to win a stay at bartender school. This is possible by going into the Drink zone and its Facebook page Link. There you must upload a drink of your own creation and on the Facebook page also upload a picture of it. The Drink that gets the most "like" wins the competition and at the same time a bartender stay Romo.

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New Monins, Part I

Monin is, of course, come with some delicious new products and you should, of course, I just try to taste and play around with. it must be said they have really done a good job with some of their new products.

Products I tried me with was:

Each of these products have their very own charm and some ovarraskede me more than others. A product I was curious, was, among other things. Monin cinnamon (cinnamon). I was skeptical when kunstist it would taste, here it must be said that in normal conditions of cinnamon, one can not taste it. Cinnamon is smagsløs, or the upside you don't taste it with his nose and it is the flavouring substances which are released when you chew that goes on in the nose as you "taste". Pga. This was a little skeptical, but was surprised how well the taste really has been transferred. Must admit initially I was not sure that the product would be a success, but Monin, we must remember, is used in many places, not just on the bars and discos, but also in cafes and in the world of chefs. A drink I was quickly was pleased with was a simple twist of an old klassikker:

Cinnamon Martini:

1.5 cl Dry vermouth 5.5 cl No. 3 Gin1 cl Monin Cinnamon

Sousse Drinken in a boston glass and strain it into a chilled martini glass. Garnish with a little cinnamon pole.

A more comical drink with Cinnamon is "Nisseøl" as more pga taste is fun, but not so much for being "good" in itself.

Nisseøl:

1 cl limesaft 1.5 cl Monin CinnamonTop with light beer

When the drinker, we immediately think of a good classical nisseøl, so it requires that there is beer fan to enjoy this special drink.

This Monin as few others, however, most belong to the Café world, since it would be perfect for a coffee-based drink, such as a cafe latte.

Monin Rose was also the one I was very curious, since it is a slightly different product than others in Monins assortment. Monin Rose, as the name says, tastes and smells of the Rose, however, it can be a little upscale the slightly artificial in it when it is said, I am still impressed by how many places we can use it. Add you example if 1 cl in the alm. Cosmopolitan, for just an extra female twist. Generally in many drinks can you add Rose where it makes a delicious sweet aroma. However, we must be careful with it because it is very strong and prominent, and can quickly make a drink, so it should be creepy really be careful with it, but using it correctly, for a one delicious sweet-smelling drink out of it.

Slow Passion:

3 cl Vodka1 cl Passion likør1 cl Monin RoseTop with Slowcow.

In champagne drink, perfect as a welcome drink. A twist to this is if you swap the passion out with Lychee liqueur.

Sequel follows in New Monins, part II

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The sun shines + Italian ice + gin = Spring!

The sun shines, and like all other Danes to wake my urge to good ice. Such a really good ice, from an Italian isbutik. Here in Seattle we have Dolce Vita and the like can make good ice
It got my thoughts onto, that such a good ice cream must surely be good in a cocktail? …

So I snatched a game of Green Apple sorbet ice medhjem, and made this beautiful spring cocktail:
 
Dolce Vita And Gin
4 cl Gin
10 cl Green Apple sorbet ice
2 cl freshly squeezed lime juice
1 cl Light Agave syrup

It all shakes with ice cubes and an improvement with a slice of Apple. The result is a wonderful fresh cocktail with a good bite of gin, lime and Apple. Agave syrup, too, gives my taste buds after the last lift to a perfect spring drink that you can drink in the backlog. It can of course twistes in a myriad of combinations, even, I would like a version with a shot of ginger.

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Making mouth waterning cocktail recipes with Non-alcoholic whisky

I got the other day a bottle of Whissin, a Spanish non-alcoholic "whisky". The taste is a bit like a smoky, slightly fermented Apple juice, without tasting much of Apple. It is a little sweeter than expected, but after taste is – when you think it is not the correct item – actually quite good.

 Since it is itself a bit boring, especially if you consider it to be a replacement for whisky, so I made a small cocktail in order to substantiate the taste.

It consisted of:
10 cl Whissin
2 cl Monin Ginger Syrup (think a little fresh ginger, must in a dental shakeren would be better)
2 cl freshly squeezed lime juice
The Shakes with ice cubes and served in a whiskey glass. The result was much better than just to drink the pure, while the absolute best result came by to add 3 drops of Ambrosia "Scotch Whisky" essence. The essence is non-alcoholic, probably intended to be mixed with vodka to create a "roughly whisky". But in this cocktail, so get it slightly the last edge, and smacks of a dilute whiskey cocktail – without it.

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The imporatnce of mixing Ice Cubes in Alcohols & Cocktails

Is is really so important for a drink? Is there a difference between ice and is means appearance real something? These are questions I never really have given a thought, but if you consider also this gives it, give it food for further thought.
For ice as such, has a great significance in bartender world, in addition to this, as we assume as self-evident. In this blog I will review the areas, which might at first hand the works as general knowledge, but if you think about it, actually hiding a lot more behind it.

Ice is important because it gives the cocktail/drink the temperature of the must have, but at the same time as it affects also the various flavouring shades in drinken. By, among other things. to Shake a drink consisting of vodka, cool spend much so that the taste is less prominent than it actually would have been without the cooling effect, it is inter alia an advantage if you want the taste nuances of the other ingredients or spirituøse to come forward.
Also thinning song also drinken out, in an extremely small amount when you shaker, but in a larger scope while you drink. Here there is a big difference on which mixed ice cream you use. mixed, melts crushed ice significantly faster due to the molykulære structure is less stable and fast in it, came at the ice cubes.
First day of CSC (Copenhagen spirits and cocktail) trade show in Copenhagen in forengående month, there was held a extremely interrasant lecture on what Perfect is was and how to produce it.
The seminar was hold by the United States Bartenders and mixologer Don Lee and Alex Day, as are some of the best-known names in American and international bartending.
One thing that is EXTREMELY important for the perfect ice is how it is made. Perfect ice must be as clear as possible, this has not so much with the cooling effect to do, but more the appearance. Freezes/doing it incorrectly can you risk the ice, the emergence of pollution in the ice, in the form of tiny air bubbles which can be seen that there are small white spots in the ice.
Eventually there came various producers who understand how important quality ice is and started to experimentere with it while providing a super product. In addition to being able to deliver a clear product, then have we got so much innovation that we can design the ice just as you want. in this way, a Japanese company, among other things. developed a technique that makes it possible to creates an ice cube shaped like a sphere, a heart and even an ash bear!!
Inter alia Becomes ice from Vip-ice made by freezing ice in a "moving" mode, thus avoiding that the oxygen will be trapped inside the ice, and thus the white spots occur.

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Now with bacon flavored vodka drinks recipe

Yesterday I had the pleasure of Culinary Sydfyn to taste a new vodka in Denmark, Bakon Vodka, as its name alludes to is a bacon vodka. It sounds immediately very strange, and it is seen also.

It is in consequence importer 1423, a huge hit in its home country (United States). In my assessment it has quite a wonderful fragrance of crispy bacon. Can you like bacon, then you'll love the smell. The taste is a bit spritet, but few are drinking anyway vodka pure. It has a fine aftertaste of bacon, which makes one think of a Bloody Mary with bacon vodka in. but it is probably in this type of drinks Bakon Vodka should be used in, because I imagine a forest very unfortunate Bacon Cosompolitan or Bakon Margarita. Whew.. I believe, however, we will be able to see it be used as a snaps to the Office party, personally, I think I would prefer it – along with a piece of crunchy bacon.

All in all, an exciting product – but the pga. a relatively small demand, the price is around 370 kr inkl VAT! And incidentally currently not real deliverable.

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