Welcome to the Lab
Hello, and welcome. Let’s address the elephant on the page immediately: this website is a bit of a strange hybrid. Right now, it is part travel blog, part mixology notebook with an increasing number of recipes (for now mostly fish), i.e. an ongoing experiment in format. I am still deciding whether it will evolve into a recipe and cocktail site, a traditional blog, or simply remain a digital workspace.
But there is a common thread here. Whether I am on Patagonian dirt roads, a various basil types for a Basil Smash or try to make a nice dish, the underlying approach is the same: systematic curiosity.
Recent updates
The Mushroom Log Experiment and the Physics of Shiitake “Scaled” Skrei
I’ve been spending a lot of time lately experimenting with growing my own mushrooms. There’s something deeply satisfying about the “low and slow” biology of a Shiitake log, but when it’s time to harvest, the focus shifts immediately to the physics of the pan. I had a batch of fresh Shiitakes that were practically begging…
Optimizing the Penicillin Cocktail: A Smoky Trial
I had been looking for a cocktail with smoky whisky for quite some time until found the Penicillin cocktail. When searching for “Penicillin cocktail recipe” with google, you will find various different recipes. The basic ingredients are a blended whisky, a smoky whisky, lemon juice, honey syrup and ginger syrup. Some also have the ginger…
Chlorophyll & Beats: The 2013 Basel Gin Basil Smash Protocol
As a big fan of gin and tonic, the gin basil smash quickly became one of my favourite cocktails after drinking it the first time at a Dominik Eulberg concert in Basel (I think in 2013, but I don’t remember all the details). For my tests I used the standard ratios of 2cl lemon juice,…
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