Hi! I'm Jean-Félix, the cocktail guy at Truffles On The Rocks. I been working in the hospitality for about a decade now and I believe what I love the most about it is to share. Sharing recipes, my passion, stories... hopefully you'll enjoy me sharing my love for cocktails here on the channel. #1196013 Cheers!
Will it work if I make a tincture with all of the herbs and spices for 2 weeks or so instead of flash infusion or sous vide? Also can I make an Ambrette tincture like in the first video and add it afterwards?
Few time before i maded the classic negroni with 10-15 ml of pomegranate molases. This is incredible. Highly recommended. I am ready to drink this Negroni in 3 sips.
One weird negroni I’ve been making is to milk clarify the campari with some citric acid - completely strips the red and you’re left with a yellow campari that isn’t nearly as bitter but is still absolutely recognisable as campari. The mellowed taste and the addition of acid make it work wonderfully well with gin and sweet vermouth. I call it the Yellowni because I’m not the most creative person when it comes to names!
There's a bar that makes the best Sidecars I've ever tasted. When I make them at home they have that thin of light bodied mouth feel. I bet this is what the bar is doing.
Not sure what I'm going to use it in, but I'm stealing this Gomme Campari. And I also never got the whole sushi rice thing. You can buy different starches if you want to do that, but the gum arabic makes so much more sense. Cheers!
Another great video, quick question. The slightly fluted low ball you use for the last cocktail. Can you share a link to wear you got that glass? I’d love to see the rest of the collection
Solid content as always. I created a riff on the Negroni at my cocktail bar that I call Capone's Negroni. Recipe: 1.5oz Plymouth gin, .75oz Amaro Nonino, .75oz Coffee infused Malort. Garnish with an expressed lemon peel. Cheers.
Hi Jean-Felix! Hunting down all the ingredients has been a marathon! But I am almost there! I read in one of the comments that you use the Echinacea plant and not the root. Do you mean the flower bud like for the case of the camomile? Fresh or dry? Thank you so much!
I use the China-China as a direct replacement for Picon, but would be interested in your Picon version based on China-China to see if there’s enough of a difference to be worth the extra fuss.
The difference between the two recipes is very little. Actually it's mostly to balance the ABV and orange flavor. So using China China, just do this : 6 parts China China 6 parts Suze 1 part Cointreau 1 part Ango Orange MAking a small batch would be like 6 parts = 1.5 oz and 1 part = 0.25 oz
I like my Eeyore's requiem (made one yesterday evening) with 15 dashes of orange bitters and 3 orange zests peels twisted over the drink and then discarded.
I've never been a fan of equal parts on the classic negroni. Especially if I'm giving the drink to someone new to cocktails. I use 1.5 oz gin, 1 oz Sweet Vermouth, 0.5 oz Campari, 1 dash Orange bitters. Just my preference though
Actually I sell eBook on Patreon gathering all the recipes or recaps of the videos I shared on the channel. This is the one with the Clarification Guide www.patreon.com/totr/shop/byob-march-2024-cocktail-ebook-207712?source=storefront
Anxious to try some of these riffs, but I'll have to pass on the mezcal, just have not found one that doesn't taste like I licked my fire pit. Cheers 🥃
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