There was a huge gap in my blog posts, and thats primarily because I felt suffocated at my post in The Ocean. Good news is that I’ve resigned from my position there, and will be starting a new job soon. Yay!
While I polish up some articles that have been stuck in limbo since forever, have a gander at some new entries in my Original Recipe section
Mis Dos Pequenas
Future Present Passed
In one of my older posts, I went over the history of the martini, and it just so happens, one of the challenges for the Hong Kong finalists in the Diageo World Class cocktail competition is to make a cocktail which embodies the Martini Experience. This challenge happened to be one of the subcategories we were able to choose from for those in the summer round of the semifinals, and like I mentioned in my post regarding my development process, it was one category I didn’t want to do. Unfortunately this time it was mandatory, so I put my *cough* brilliant *cough* mind to the task. Continue Reading
So in between my day job and my real job, I was preparing for my entry into the 2014 Diageo World Class cocktail competition, which is, most people would say, one of the biggest event in the competition calendar.
One of the aspects of the DWC is that on top of a cocktail presentation and a blind tasting challenge, they include a written examination, which covers an impossibly wide range of topics, from facts about base alcohol, the origin and trivia of spirits and liqueurs, to the history and ingredients of cocktails.
Naturally, being a studious, academically minded fellow, I took to my preparations as only an Asian engineer can, slogging through texts and articles in every free moment, taking down even the most obscure of details. Information about various spirits and alcohol itself was easy to come by, being, after all, a matter of historical and scientific record. Unfortunately, when it came to the history of classic cocktails, it was anything but straight up (see what I did there?)