Come for the cocktails, stay for the camera lesson 📸🎥 Jordan Hughes is an award-winning creative in the food & beverage industry. He works as a photographer and recipe developer for various brands, bars and restaurant groups. In 2017, he started the Instagram and blog titled High-Proof Preacher, which has since been featured in Forbes, AskMen, Liquor.com, VinePair, & was awarded both the editor’s & reader’s choice for Best Drinks Instagram 2019 by Saveur Magazine.
Okay but but if you're used to the sugars coming at the end then it adds an nostalgia kick to the old fashioned vs the simple syrup which instantly turns it from a 7 out of 10 to a 12 out of 10 because nostalgia hits different
You put so so so much more work into your content than other creators your size and it shows. You are doing great work and yiu deserve so much success. Absolutely amazing channel. Id love to visit on of your bars one day.
There’s nothing wrong with using a sugar cube. I personally do not think it is the correct way. But let’s think logically. The only reason they didn’t use simple syrup is because back in the 1800’s it was way easier and far cheaper to use raw sugar than the cost of cooking sugar and water on a stove
Very helpful thank you !! ☺️☺️ What would be the difference between using a light like those you present and a flash? Is there a very big difference on the result ?
The sugar cube method adds sugar and water, the simple syrup method adds syrup and water. The difference is that one is dissolved and gives a homogenous cocktail vs something that is irregular. If youre adding the same ingredients either way, why not do it in the most effective way?
Some people prefer the experience of getting more sugar towards the end. Honestly not entirely different from having the ice cube in there, it lets the drink "evolve" as you're sipping on it/letting it sit
I don’t know much about this brand but tequila is technically only made in a specific region in Mexico, and this supposed-to-be vodka brand is made in Texas. I’m not much of a vodka person but I do enjoy tequila, so I think I will give this one a try. 😄
The flavor of tequila comes not only from the agave, also from the process of making tequila: how the agave is cooked, how is it mashed, method of distillation, and even the land itself. Same with vodka, however vodka is distilled more times than tequila. That itself should make a difference.
People who swear by sugar cubes like it because the sugar doesn’t dissolve all the way which leads to an old fashioned that evolves and gets sweeter as you drink it. Really the difference comes from how quickly they intend to drink the cocktail. Use sugar cubes for slow sippers and syrup for slammers.
I usually use sugar cubs.... I need to get rid of them, but I do want to find a nice simple syrup to try. I also have always wondered what your real job is since subscribing. Like... is that your bar or a bar you work out. 😅
I do the Older Fashioned Method: 1:1 sugar and hot water, mix til mostly dissolved, then add bitters, whisky, and stir til considerable. Then, ice. Pre-diluted, chilled, and already a good sip.
I always grab a sugar cube, and muddle, but I have used syrups before. A lot of customers seem to think when a sugar cube is pulled out they’re getting “a real old fashioned” so I usually just use them to appease the customer.
@@cocktailcameraAh the American education system at its finest Then explain to me how I've used sugar cubes in my old fashioneds for years and never had a crunchy one? Not to mention all the times I've watched the sugar dissolve as I've been stirring?
@@cocktailcamera still waiting for a an explanation to how I have personally witnessed sugar dissolving in bourbon if sugar doesn't dissolve in alcohol
I used to be a sugar cube fan because my first (actually good) old fashioneds were made with cubes so “it was the way to go” but recently I’ve switched to the rich syrup because of what you say, it feels more balanced. Great video as always! Also, what watch is that? Looks amazing!
