I've always like the idea of molecular mixology, but not necessarily the name or some of the end products. The name has been abandoned by most practitioners of the art, but the media refuses to move on. So be it, it's just a name and if it promote's better drinks / solids / foams / beads then that's fine. Hence forth the anti-bitters discussion will be classified as "taste science". So what the hell are "Anti-Bitters" anyway, and why would one want to be anti-bitter? Aren't bitter flavours all the rage and what the cool bartenders are doing?

This is the second part of the Drinksville video interview with Sammy Hagar. In this part, Hagar makes some good points about the salt and lime ritual and more importantly, the idea of clearing ones palate with salt before enjoying a good tequila. He also makes some really good points about using citrus fruit and proper serving temperature of tequila.

Over the past few years 100% Agave tequila has become extremely popular and most would would agree “trendy”. Sammy Hagar has been in the 100% Agave business since the mid 1990’s. Hagar created Cabo Wabo Tequila to serve patrons at his Cabo Wabo Cantina in Cabo San Lucas, Mexico. He then began to distribute it in 1999 and in 2006 it was the #2 selling premium tequila in the US. Here is Part 1 of an interview with Sammy Hagar on tequila, by Graham Duncan of Drinksville.

Around the this big blue marble, stylish 1920's era bars are making a discrete come back. The most recent addition is door 74, in Amsterdam, which is under the watchful gaze of Philip Duff. For those who know Philip, most would agree that he is a bon vivant with an insatiable appetite for cocktails and beautiful women. His worldly travels landed him right back in Amsterdam with the desire to put his preaching's to practice. Partnering with Sergej Fokke, they have created door 74 for those who have a taste for fine cocktails and classy surroundings. door 74 is a place where friends enjoy good conversation, over fine drinks. I'll let Philip tell you the rest.

I've put together the 194 pictures I snapped during the Finlandia Cup event in Colorado Spring. You can check them out in the new photo section, which is where I'll be adding event photo's in the future. With the number of photo's I've been taking lately, dedicated area for photo's seemed logical. A full article on the Finlandia event is coming later this week.

So far the response to the Imbibers 100 has be interesting, and opinionated, of course. A few forums have jumped in and started plucking away at the choices. As per one uptight poster "Sauternes AND Chateau d'Yquem?" My response is but of course, if you don't know what the bottom tastes like, how can you ever appreciate the finest? Same reason I added Bud. Even though I haven't actually chugged a Bud, I've had  enough macrobrew (Blue, Canadian, etc.). Just because drinks are the same style doesn't mean they are the same. Taste can be, and should be, an exercise in contrast.

I never trust someone who claims to only drink microbrewed beer and single malt scotch, and states overwhelmingly that they are better than macrobrew and blended. Why? Again, appreciation is having the understanding of taste range. Plus, we always have to factor in a persons preferences, heritage and genetics (non, normal and super tasters).

Of the responses, Ting, Wray & Nephew Overproof and Clamato seem to be high on the list of something everyone should try.

Now the most controversial item was Buckley's Cough Syrup. For those who have tried it, they would laugh, so maybe it was a location / inside joke. Why didn't I get the memo that humour had died on the Internet?

Overall, a fun little experiment. Keeping it to 100 seems to provoke discussion. The list could easily go to 1000, but that would be no fun.

While I was reading an article, by Stephen Beaumont, he linked to the "Omnivores 100", which is a list of 100 foods the author of Very Good Taste thinks you should try at least once in your lifetime. Well, I thought it was such a good idea that I made one for "Imbibers". This list isn't all encompassing, nor is it a "good stuff only" list. There are a few things that may make you pause. In most cases the list is not brand specific, but for certain things it is, because of the world wide popularity. Feel free to participate, or not, but it is a good exercise to see what you are missing in life.

A wretched hive of scum and villainy is the best way to describe Mixoloseum's Thursday Drink Night. If you haven't dropped by for the interactive cocktail chat, then let me explain a little about this weekly event. First, it is usually hosted by Rick (Kaiser Penguin) and Gabe (Cocktailnerd), both blessed with iron livers. If those two don't scare you away, then I won't tell you who else shows up, so let's talk about the premise of TDN.

This weekend I'm heading west to Colorado to check out the Finlandia Cup North American finals. Seven bartenders from the US and four from Canada are competing for the opportunity to face off against 30 of the worlds best bartenders in Finland, this February. I'm just there to check out the action and see what creative cocktails win the day. I'll have a full report when I return.

This trip was unexpected, so I will be missing my first Mixology Monday. Aside from Paul, I think I'm the only other person to participate in every event thus far. Unfortunately, the theme for this Monday is "Made From Scratch" which is a little more complex than just whipping up a cocktail, and I don't have the time to join in. But check it out anyway, it should be interesting.

Cocktail competitions are an interesting way to test one's skills. Most competitions revolve around a single ingredient, as was the case with the Hiram Walker Gingerbread Liqueur event. Now, gingerbread isn't something you generally think of as a cocktail ingredient, but then again, there are a lot of things going into cocktails these days. I guess that's why a competition was in-order.

While perusing old news papers I came across an interesting article on Victor Bergeron aka "Trader Vic", from 1957. I'm sure most of this information is covered in one of Jeff Berry's books, but it is an interesting read on his rise to fame.

After the excellent response to the Sensory Perception & Mixology presentation at Tales of the Cocktail, and the continuing demand, I'm going to be presenting this session a few more times in selected cities.

Tickets still available: To reserve, email dsoneil@gmail.com with your name, phone # and how many tickets you would like.