We're Jazz & Demi, two professional bartenders with a traveling drinks test kitchen exploring beverages of all kinds. We are especially passionate about practical, culinary-focused home bartending which includes (but is definitely not limited to) savory cocktails, fermentation, homemade liqueurs, and a plethora of other wacky ass ideas.
Drinks have connected, nourished, and delighted people since the dawn of human existence. We want to explore all aspects of that incredibly rich history and share the stories that come with it. So pull up a chair, raise a glass, and follow along.
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I try to emulate Hawaiian Punch whenever I make it. For the recipe I just follow the theme song “ there are 7 different fruit in Hawaiian Punch!” What are the 7 fruit? 1.passion fruit 2.pineapple 3.orange 4.lemon 5.mango 6.apple 7.apricot Do that and it tastes exactly like Hawaiian Punch which historically speaking was a Fassionola imitation ice cream topping. I add guava and papaya to enhance the tropical aspect
I'm gearing the pressure of the 2nd round after the strain... Like for real.. lol I may have to do like 4 bottles and do one after one day then the next... Till 4 days... But in the 3rd day of it's not too crazy I can see if the 4th bottle can go for 5 days....
love u and ur vibe but pretty sure the article with instructions doesn't mention the boiled water part..but this video is helping bc i remember using boiled water the last time
Would you say you really enjoyed the cocktail? It’s an amazing video and idea, inspired to just practice the technique. But was it really good and would you order it again at a bar?
Subscribed! Thank you for putting in the work and breaking it all down between this video and your "Ultimate Guide" video. Excited to make my first batches of super juice using your calculator.
Drinking that shit like that'll make you sick as hell. You want to make sure you kill off any yeast after the final fermentation process, and filter, filter, filter. Unless it's a spiced wine, it should be completely clear, if not then damn near. You may have some haze after, but you can usually clear that up with a pectic enzyme. It also helps to shelf stabilize. Also, you don't want to "enjoy" a wild wine, which is what most wines made with fruit other than grapes are called, without aging the final product for at least 6 months. It's safe to drink after about 2 weeks of aging, but only if it's completely clear. But a minimum of 6 months is the standard, because it opens up all the flavors.
The last drink I'd call a Pineapple slider the second one maybe a Pineapple Toddie. The Pineapple liqueur I'd just drink straight and enjoy it I think.
Curious instead of juicing the citrus, have you tested doing a second peel to the flesh (discarding the peeled whites) and blending whole? One less thing to take out and I feel like it may up the yield or flavor. Vitamix has a whole peeled citrus recipe for margaritas and it is fantastic. Even someone on reddit said their restaurant literally just blends the entire the entire unpeeled limes for SJ. I'm not brave enough to try that and I feel like that is bound to be bitter lol.
Hey man love ur videos thank you for all your effort … this has been on my mind all week since I’m bartending this weekend making a lot of green tea cocktails.. my sour mix recipe asks for lemon juice, lime juice, and sugar. My question is can I use the lemon and lime super juice to make it? The recipe would mean combining super juices ? Is that possible ?
Just made it with your lemon super juice as well and it’s totally awesome! You all deserve so much more attention given the quality of your recipes and the clear amount of experience you bring to the table
The depicted fruit is Japanese yuzu not limes. Our lime super juice recipe is a 1:1 replacement for freshly squeezed lime juice. you can try our our calculator here:verygooddrinks.co/super-juice-calculator/
great question. the concentration is higher but in the same sense that brandy is concentrated wine. so long as the wine is safe so should be the brandy. drinking responsibly and not in excess is definitely the move with these things. 👍
You can, but you are describing a mead, not a wine. If you are going to use wild edible flowers, like honeysuckle or something similar, it needs to go directly into an airlock, otherwise it'll almost instantly turn to vinegar.
@@VeryGoodDrinks on a more sincere note, I really enjoyed the content and will try your method. I was not satisfied with the results of the Kos method, but this seems like an improvement.
How long does super juice stay good when mixed in with batched cocktails? I’m going to a festival and want to pre make margaritas - I won’t be able to keep it cold, just cool and in the shade.
If you add the optional ascorbic acid it should be fine for a good while. Maybe just need to shake to re-emulsify. This is about the closest thing to an all natural version of what the shelf stable canned and bottled cocktail people do anyway
Wow your recipe uses almost double the amount of peels per gram of water compared to Kevin K's. Am interested to see how much of a difference it makes.
