Paul Martin is twice the World Speed Cocktail-Mixing record holder, winner of numerous international mixology awards and author of 6 cocktail books. Here he shares a variety of instructional cocktail mixing demonstration videos.
For people outside Brazil: don’t know what you get passed as good Cachaça (Brazilian Rum) but never EVER buy cheap ones such as the regular 51 or sh*t like that. A nice bottle of crystal clear Cachaça costs as much as, say, a JW Black Label, and it’s ideal for a good Caipirinha (which is a clear drink, unlike the video). For those who want to enjoy a good straight Cachaça (not for cocktails), I strongly recommend the 6 Years Aged Weber Haus or any other that costs about as much as mid-level Single Malt Scotch.
Cine dracu te-a invatat sa pui intai sucul de lime? Mai intai freci zaharul cu menta timp de vreo 2 minute, dupa care adaugi sucul de lime!!! Barman inchipuit!
I found these glasses in a charity shop. A set of 6 c.1920's 'cocktail' glasses. I guess they would have been used for Champagne or Martinis originally.
For me a caipi aint brown,..cuz brown sugar needs longer in cold liquid to disintegrate,..and when u drink u have some crunch in mouth,..i know that a plenty of people like the crunch,..but i have heard original caipi is with rare cane sugar,..and this kind of sugar is a bit golden colored...and solves fast in cold liquids
Hi Paul, great video! U said u dont like using soda. But i assume that is a classical ingredient? Do u know how much soda goes in it? Let me know thnx!
you sir are a genius i didnt opened this video and expect to learn anything i have been making cocktails for a few months but i learnt so much wow amazing
I had my first mojito yesterday and was impressed at how great it tastes. Now looking for recipes to start making these at home, I found your video exceptionally helpful. Simple, easy and not a lot of ingredients like the other videos. Thank you so much for sharing. I am now ready to make my own mojitos at home!!👍💖
Hi.... there are lots of theories about how to best handle mint. In reality, as long as you handle it gently it won't create a bitter taste. Ironically, over-muddling can have the effect of making it taste a little bitter. It is primarily for this reason that bartenders started to 'slap' and 'tear' the mint. Ultimately, my recommendation is to use whatever technique you find works best for you. In this video I was sharing the one that I find imparts the most intense 'minty-ness'. Sorry for the very late reply btw!
how complicated can you possibly make this process.. good lord.. just add the crap together in the glass.. adding ice 3 times is stupid.. I thought this video would NEVER end... jeez.
Club Soda is certainly a common ingredient. Historically it was added to help (among other things) with the muddling of the mint. Later it was added to top the drink off. Over time, unscrupulous bars have used it to dilute and water down the drink by adding more soda and less rum! These days, because views on 'how much' soda tend to differ, (a bit like the vermouth in a martini) we tend to find it makes more sense to ask..... Soda? How much? Not at all? As a consequence, the soda element has evolved in to an option rather than a given. Such is the evolution of classic drinks.
