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Batched up some cocktails for a D&D session one time and dyed them to look like potions. Very fun evening was had :)
3 месяца назад
Awesome! I did a similar thing marking the bottom of each glass and then making one of the cocktails a potion that will turn you in to a werewolf. It was a fun session.
We were considering themed shots too, for each character. A Jägermeister-based one for the ranger's Hunter's Mark ability, a pineapple and Malibu one with edible glitter for the cleric's Guiding Bolt, and so on, but it proved to be too much to make 6x6 shots as well as the batched cocktails haha
Thank you so much for another excellent video! I love how these are beginning to arc across the weeks with ingredients and tinctures appearing over and again. Really fascinating stuff! Cocktails for science geeks 😂 I approve!
Hi Kevin, great content as ever! Could you do a video about the old Grog? Not the northern german one with hot water, but rather about the carribean one with lime and water. Plus a modern version of it? BR from Germany!
Perfect, thank you, I prepare the Negroni, the Mi-To, and the Manhattan in bottles and keep it in the refrigerator, my regular customers are very satisfied, while the occasional customers are a little doubtful
Imo it takes away from the charm of having a cocktail being made in-front of you ie. Japanese and bespoke bartenders/ing. Perfect for bars with lots of tables but in front of guests just feels a little bit sad.
I’ve seen you do some batched cocktail episodes before. Are you planning on making more episodes like this batching three different cocktails with the same base spirit? If I wanted to batch a Penicillin would I just substitute the tequila for a sweet scotch in Mexican Medicine?
I make a 1:2:3:4/5 Tommy's Margarita for summer barbecues - (dcl of agave nectar, lime sj, water, tequila/drops of sailine), which ends at ~15% abv, served from a jar with a tap.
Dear Kevin, while I usually love your videos I tend to find this one quite controversial. Maybe you also do, too, since you mention criticism of batched cocktails more than once. Your recipes and the use of all parts of ingredients used for something else is as wonderful as always. I however find myself with those people saying that these are not „real“ cocktails and it’s kind of cheating. Do they taste worse than freshly made ones? I don‘t think so. But being at a bar and having a drink for me is not all about taste alone. It an experience for all senses. I love to watch how my cocktail is being created bit by bit, how each additional ingredient changes the colour of the fluid, to catch a glimpse of a scent of something added, how a bartender moves and how he creates a little master piece which in the end is for me to enjoy. Like having the chance to watch over Leonardo’s shoulder while he is painting the Mona Lisa. With batched cocktails I am getting robbed of all these! I can see quite some occasions where batched cocktails totally make sense (party, high volume bar, etc.). But that‘s not the experience I am in search of when going out for a drink. Another problem for me is, that often enough I find one ingredient very intriguing but the cocktail not that much and then I go about creating a cocktail in my head around this ingredient. Some of the best cocktails I drank started like this. But if this ingredient is only available in the batched cocktail I am out of luck. To sum it all up: freshly made cocktails can be like a piece of art (e.g. your video with the sake drink served in little bowls where the trees start to bloom when the drink is poured in, it‘s perfection!) and batched drinks are what art would become if there is not enough time. It‘s at least for me like that.
