@@onytay75 google trends show that around October 8th to the 12th there was 100% interest for "Whiskey Pods" with nearly no interest before that and a Drastic downtick in interest following October 12th. So I stand by my statement.
He eats a whiskey pod, He eats a vodka pod, He eats a lager pod, He eats a cider pod, He eats the pods that remind him of the good times, He eats the pods that remind him of the better times.
Cop:“Sir how many have you had to drink tonight” Me: “ugh only like 2 pods bro” Cop: “god damn it, i miss the simple days when people just said 2 drinks”
Four practical tips from trying this recipe: 1. Be sure to use the silicon bottomed moulds so you can pop them out -- trying to transfer an icy slush via spoon = big mess 2. Be sure to dilute your drinks sufficiently so they freeze / at least become a slush 3. Sweetness cuts through, so lean towards very sweet drinks, and consider adding sugar to your sodium-alginate bath (like a simple syrup base) so the membrane has some sweetness 4. For a relatively thin membrane, get that pod IN and OUT of the water ASAP, you don't need to spin it for as long as he does -- you risk getting a thick membrane with too much mouthfeel, almost like an oyster... dubious
If your cocktail won’t freeze, do what I did and use a dry ice/rubbing alcohol bath. Put your ice tray on a 1cm layer of dry ice and rubbing alcohol. This will lower the temperature more than a standard freezer and help the cocktail freeze into a firmer cube
3:15 "While you inspect my hairline for bald spots..." LOL good one. Dude you have got THE BEST -- THE BEST! -- cocktail channel on RU-vid. I've learned a ton. Thanks so much!
@Burning Chair Cigar Reviews cocktail chemistry was created first and despite being very similar they are different and they even worked together (look at the twin peek episodes)
Can you explain why, for storage, you need to keep it in a jar of the cocktail itself? Would something like water result in dilution? Would unmixed liquor mix inward to create a more alcoholic pod? Could one possibly "double wrap" a pod to prevent leakage?
So the membrane is like a filter with extremely microscopic holes. If both liquids are the sane it creates a homeostasis. If you put water in then the liquid would want to be the same so at best a very watery pod or a limp pod.
The Glenlivet product doesnt seem to have undergone the same process, in the short factory shot in the video it shows it being bagged into the capsule rather than coated with the gelling thing. Still, a cool thing that is good!
So that's how they make gushers. Now I know. No cap this sounds like a lovely idea. I want to try at some point, just soda. Also I remember a mention of water pods that costed like 2 pence to make... This was possibly what they where referring to.
Awesome. I’ve done this before based on your Jungle Bird video. I really thought these needed to be “spheres” 😳. I am ecstatic to know that these can be done in ice cube trays.
I made something similar to this10 years ago when this garbage was super popular, I filled mine with a spiced raspberry liquer and then served them on a Chinese soup spoon atop a vanilla cream it was a "mulled raspberry wine and cream" a holiday take on berries and cream and served as a passed app. They were weirded out by them back then, and had plenty to say about it. Everyone that tried them on the staff loved them. Hope it's better received on your efforts
I love WP! I live in Vermont and work for a hotel bar WP is always on stock man love your vids you teach me something new every vid man I have learned a lot from you keep up the good work!!
Oooooo, what about making a few small drink pods in blue, orange, and white and putting them together into a real Tide color themed multi-part drink pod?
This is so awesome that I immediately ordered the supplies! Two questions, how many pods (approx 25 mL) can you make with 1 L 0.5% alginate solution? Second question: I could not find the gluconate version, the lactate has 13% Ca vs 9% for gluconate, that means that I should use 9/13 * 2 = 1.38%, right? Higher Ca concentration means I should use less Ca lactate for the same volume of cocktail.
👍Awesome. Thanks for the demo. That’s a lot of work. If a person makes these at home, that person will have to really love/like the people they make them for. 💞
So this was supose to be our new water bottles, but now makes me excited to make them for chacers, or Boilermakers. Yes pls. Jellow shots are fun, but thease blend a better texture in a led cup looking like pearls, or neon color. 💞💞
This is great. I bought the ingredients to do this for a cocktail competition and changed my mind. I think it's time to see how my first pods turn out. Now just need to decide on cocktail choice. Love the video.
This calcium salt (calcium lactate gluconate) is pretty flavorless. Another salt called calcium chloride has a much more noticeably bitter taste, so I'd go with this one
If you triple dipped them i.e. something like solution ---> Water ---> Water ---> wait 5 mins ---> repeat x2 more Would that make the skin more durable to be stored or would it have an adverse effect ? ? ?
You mentioned storing in the same cocktail. Why not water? If it needs an alcoholic base would cheap vodka be an appropriate medium rather than making the same flavour???
@@Glaaki13 Jello shots have a fun history. They were essentially invented because a radio DJ was told he couldn't have alcoholic beverages at work. So he made jello shots because Jello is not a beverage and can thus not be considered an alcoholic beverage.
