Hey there! Welcome to the A Bar Above RU-vid channel, where we help make craft cocktail skills easy for anyone to learn, through weekly videos. Whether you’re an industry pro or cocktail enthusiast who likes to make drinks at home, you’re in the right place.
Who are we? We’re Chris and Julia, the husband and wife team behind A Bar Above, which specializes in cocktail education and designing high-quality bar tools. Based on Chris’ 15 years of experience behind the bar, we’re excited to talk all things cocktails. So make sure to subscribe so you never miss a recipe!
In this channel you will find:
- Great recipes to add to your repertoire 🍸 - Real world advice for bartenders from a veteran bartender! ⭐️ - Archive of our Episodes from the ‘A Bar Above’ Podcast. 🤓 - An amazing community that shares your love of craft cocktails 🙌
Want to become a mixologist? shop.abarabove.com/pages/courses
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This is really such a great conversation and I love to hear the power of intention with both of these men! Also, thanks for the list of spirits we can add to our spirit library.
How would you infuse vodka with calamansi? It’s a tiny citrus fruit with very thin skin. Would you just score the peel and put the whole fruit in, still zest it, or something else? Thanks!!
Spot on. I feel a comparison that everyone will get is like a cook and a chef. The cook makes meals based off of recipes provided just like how a bartender makes drinks from a recipe they found off of google or some book. A chef however creates dishes from scratch with deep knowledge of flavor profiles & what will mix well with another. A mixologist does the same thing but with alcohol, juices and syrups etc.
Man I would be so afraid to use egg whites cause of Salmonella.... So I got a question about that... How you can make sure there are not any cases get salmonella out of the egg whites?
You can't eat raw dough because of the raw FLOUR. Not raw egg. Mayonnaise is raw egg suspended in an oil. Have you ever heard of raw egg mayo salmonella poisoning? Egg whites are generally sterile. Egg shells have salmonella unless washed, like nearly all eggs sold in the US are.
I have a really good cocktail recipe I want to pitch to the restaurant I work at, but I’m worried they won’t go for it because of health concerns regarding bartenders working with a salmonella-inducing ingredient. Does liquid egg white out of a box work just as well for foam? Thanks in advance.
The Centre is full of anti inflammatory compound, never throw it out, juice or blend......boil the skin too and drink the tea..anti inflammatory, especially good for auto immune diseases, arthritis etc
