Message 22826 of 39188 in General Discussion

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Reminds me a lot of being in the kitchen.  There are more variables and thus 
more possible combinations when working with food but just like cocktails 
there are certain tried and true combinations that tend to appear and reappear 
in various parts of the world in very similiar form.  If you took a human 
raised on a remote island and put them in a kitchen how long do you think it 
would be before they combined tomato, garlic and basil to make a sauce or to 
put on pasta?  I think we're talking about a similiar thing here, today's 
bartenders are bound to stumble unwittingly onto some great combinations from 
the past.  If you're willing to do some pretty off the wall stuff I'm sure you 
can do something new but if we're talking about drinks made of three 
ingredients tops there's not much out there that hasn't been done - other than 
what SHOULDN'T be done.  

Speaking of 'shouldn't be done', I used to see a lot of chefs trying so hard 
to make a name for themselves that they'd go to extremes to put together a 
dish that had never been done.  Many times I'd find myself thinking, "there's 
a reason this has never been made before - because it's ass".