it should be.. Bartending is using your taste and smell while being creative. I'm bartending for 20 years, can create mocktails and cocktails and still the best recipes come from the people I serve my cocktails. I always readily share my brands of booz, glasses and tools or answer questions how to do things at home. They always come back for more cocktails and are eager to test and learn. This goes for most bartenders I know. Same with sharing and tasting Syrups, Oleos and Shrubs from other bartenders of getting Syrups, Oleos and Shrubs from the people I serve cocktails. a wise old bartender from the 1920's told me "As a Bartender you're never the master but always the student..be eager to learn and don't mind at all to still make mistakes"... some Bartender accidents created the GOAT's in history
I would add the spices to a spice bag, so the leftovers can be used on ice cream, pancakes, or toast. That way you won't have to worry about biting into a rogue spice
Heads-up. Not "All sugar is cane-sugar" .. in many parts of the globe, sugar is refined from Sugar Beets, not cane sugar... beet sugar. Love your content ... please keep it coming.
In mixology, a shrub is a type of syrup made from a mixture of fruit, sugar, and vinegar. It is used as a flavoring agent in cocktails and mocktails, adding a sweet and tangy taste. The preparation process involves macerating the fruit with sugar, then adding vinegar to create a balanced flavor profile. Shrubs are versatile and can be used in various drinks, such as spritzes, punches, and even water, making them a valuable addition to any mixologist's repertoire. In case this is the first time you have heard this word used this way.
I guess it might go with this video I am not 100% sure. But with the last satsuma we had we made satsumachelo vs lemonchelo . And replace the lime in a in a lime Rickey with it. And being me replace the rey for bourbon. So its a different drink no idea what to call it. But in the pool in this fl heat with a tropical storm coming through was nice.
Excellent video! Oleos and Shrubs are fantastic and have been around forever. My favorite creation is a grapefruit and cinnamon stick oleo. It's Beach Bum tiki condensed in a tiny, potent bottle
Nice! I love syrups for mixing just with soda water and having a refreshing drink, or with soda AND a suitable spirit. Here in Tijuana, Mexico, the weather is hot and dry right now, so I like the idea of a strawberry, rasp, lemon-lime peel and thyme or even rosemary syrup soda, maybe with some tequila or gin (never had Gin Mare, but knowing its mediterranean-herb profile, wonder if it could suit that). ♥
I absolutely LOVED this video! As someone who enjoys making drinks at home for friends and family, I'm always looking for ways to modify my workhorse spirits in a cost-effective way, and this is right up my alley. Exactly what I'm going for. Thank you so much!! 😃
The part of this that surprised me the most was the very last ingredient - the vinegar in the pineapple shrub. I’ve never thought of vinegar as a cocktail ingredient. I’m definitely going to try this out. Well, all of them at any rate 😊
I once made an oleo-style strawberry syrup. Just finely dice a bunch of strawberries, layered them in a jar with layers of sugar, and let it sit for a few days (shaking occasionally.) The strawberries were good on their own. But, I used the syrup to make a flavored whipped cream (or mousse.) I put equal parts of the syrup and heavy cream into my whipped cream cannister, added the nitro cartridge, shook it a lot, let it sit for a few minutes, and it made a really good dessert. I've done the same with raspberries with lime juice. Good combination.
I've had good success with a different shrub technique - soaking the fruit in vinegar, then draining off the liquid and packing it in sugar. This preserves the fruit inside the shrub. It's how I make cocktail cherries.
Love, love, love this episode. I love learning ways to make the spirits I serve taste amazing *and* be able to make this my teetotaling friends feel involved with our parties. Thanks for sharing all this.
Figured my first foray into homemade syrups could be just that, syrups. I’ve been making my own simple, and sweet/sour, but I recently branched into heavy syrups, and orgeat. Messy, but fun. So glad I found this. The infinite variability and fairly easy prep tickles my kitchen nerd tendencies. And I’m recently taking an interest in tiki drinks, so the pineapple shrub is immediately interesting, and vis-à-vis, is the French martini. For reasons… Much thanks for all the amazing insights via your channel. Sorry I’m not a patron, yet. Much love from Bodega, CA., US.
So crazy this showed up today, I was just looking for a good pineapple shrub recipe. I’m recreating a cocktail I had once that had pineapple- ancho chili shrub, mezcal, honey, clove and grapefruit. Also, I got a recipe for a pineapple cordial from a bartender once that was exactly like the shrub except he added white wine instead of vinegar. He’d use it for French martinis for better color and since it has a longer shelf life than the pineapple juice.
Went to the grocers today after watching this video, which was a mistake. 😂Apart from lemons and limes I bought close to everything that was in season: peaches, apricots a melon and a watermelon. Also frozen berries. I’m basically going to reenact this entire episode :)
Great video! LOVE the music btw! I made this a couple years back and bought Monkey Shoukders blended whiskey and I topped it with a Tallisker Storm (that I got at Costco and had no idea what to do with this Smokey-iodine beast until I discovered this cocktail 😅). I’ve heard that Johnny Walker Black is smooth too and will try it. . Also: I LOVE any cocktail with lemon 🍋 juice! Do you have a video on Corpse Reviver? The smoothest most elegant cocktail with the weirdest name. It’s complexity blew me away.
Wonderfully informative. Loved that mess... Now I know it's not just me! Does persimmon work for Syrup, Oleo or Shrub? More to the point, would it mix well in anything? We have a tree that is about to get harvested and thinking I might let some ripen a bit more to increase the sweet. Thanks again for the amazing content. I hope you are having a fabulous weekend!
So I tried to do some infusions with persimmon when they were in season during winter but I didn’t get much flavour from them to be honest - I think a syrup would be the best bet as you’re adding some heat so hopefully would draw a bit more out!
Nice video as always! For the berry recipe, I'd definitely pierce the cardamon pods to get the flavour out of them better. Gordon Ramsay does it in his recipes, so it can't be wrong for a syrup, right? :D
The science teacher in me (my day job) says to cut ups the peels into smaller pieces so that you get more surface area for the interaction with the sugar. Hopefully more syrup per peel. Would that work?
I’m sure you’d know better than me but I guess I though that because they’re so thin anyway, cutting them doesn’t add too much surface area? But definitely worth a try!
Either or really! They’re all great just lengthened with soda water and you can spike with your favourite booze. Otherwise try substituting the berry one in for raspberry or grenadine in classics, and the oleo in for regular sugar syrup in something like a Tom Collins. The pineapple is a little trickier because of the acid - it works really well in something creamy like a Pina Colada to cut through the richness!
is "oleum sacarum" only made with citrus by definition? I made one with red and green chillies, turned out super good, not too spicy (as the peppers weren't super hot to begin with) but a barspoon of it in a cocktail made it so fun. Would that still be considered an oleo or just a syrup?
To me the ‘oleo’ part is more about the method so if you added sugar, let the oils leach out etc then I would count it! I’ve also done it with stone fruits and so on so the lines is probably a bit blurred as that’s technically juice and not oils but let’s not get hung up on pedantry haha.
@@BehindtheBar that sounds reslly good! I'll try it soon. I've done it raspberries and blueberries before and it's also not technically an oleum I guess but it was delicious! Thanks for the response 🖤
Hmm I haven’t honestly done a shrub, just a syrup where I’ve infused a regular sugar syrup with hibiscus (just at room temp overnight) so you don’t lose any of the gentle florals. But I think using quite a soft vinegar like white wine would probably work best and just adding a little at a time as hibiscus is so delicate!
At work we have a Winterhalter which is a very high temperature glasswash so we just put it through that. At home I don’t tend to stress too much to be honest but they would probably last a bit longer if you do!
Cara, I have a question. Do you think that its possible to use Granulated sugar cane (Granulated Raw Sugar Cane Juice or Turbinado) in place of the white sugar. It's more Organic and has a better taste I think. Just a question.
"Cor-dee-uhl", heehee! I've not heard this pronunciation, I love it :} This was such a wonderful episode!! I didn't even know that "oleos" were a thing, I'm going to rub sugar on every single citrus peel I can get my hands on now. Pepper and citrus, what a good idea! And I love shrubs
people, don't forget to pluck the pineapple fronds and keep them in the freezer when using fresh pineapple. that way you'll have a tropical garnish for your tiki drinks all year round! be sustainable where you can
the worst thing about doing your syrups for the bar is that it takes enormous amount of time for peeling, mixing, double straining and when you are on the finishing line after all of that, it gives you like 250 ml. of the syrup after couple of hours of working with a product((( the worst part of the process is that when you mix, and some random customer would be like: I would rather get some whiskey/coke, and your mind just goes like wtf...😒
I don’t mind too much doing it at work because you have all the equipment (big pots, big strainers and so on) so it’s way less fiddly and easier to make big batches! We’ll often do lots at once and freeze so we only have to do each syrup once every couple of weeks or so. Plus I’m the boss so I can tell other people to do the hard bits haha!
@@BehindtheBar haha, lucky you. I’m that ant-worker who peels, boils. But that’s interesting and again, you always have room for experimenting. Feel myself like that little kid in the sandbox. 🤪🤟
I watch this channel for entertainment, but the appearance of multiple mid-roll ads has just ruined that for me. Sadly, you have just lost a viewer and a subscriber :(
Sorry to hear that Murray. I guess you can always take up a premium RU-vid account an avoid ads, but the reality is, even with ads, this is very much a labour of love for us. Without them there would be no Behind the Bar :(
That's RU-vid - and you can't get upset with a channel, who's giving you free, quality content. If you watch TV, you get 3 minutes of commercials every 15 minutes. Or you pay for premium channels. Behind the Bar puts out excellent vids, and no matter what you watch on RU-vid, you'll be getting ads here and there. So 1) you're getting upset at the wrong people 2) you have no reason to be upset in the first place 3) you'll be missing out on excellent content, but it's your loss, not theirs.
A RU-vid viewer who clearly has absolutely no idea how RU-vid works. Try finding a dedicated RU-vid channel on any subject that doesn't have ads. So long.
@@bronstet All youtube videos have pre-roll and post-roll ads. However, mid-roll ads are at the discretion of the creator, and many creators have forbidden mid-roll ads to be shown on their videos. I see the presence of mid-roll ads as the creator valuing money more than the quality of my experience. It's not as if I can't find many other channels doing the same sort of thing, without forcing me to put up with ads interrupting a presentation in mid-sentence. So, yes, so long.
You're getting expertly produced and presented lessons for free and complain about a couple of ads? Really? This video would have taken many hours to shoot and edit, not to mention the ingredients etc. You're getting to see it for nothing, save a few seconds of ads. Cara, keep the ads!
I made what I call a milk clarified oleo cordial - used the ratios 100g fruit, 200g sugar, 100g juice then milk clarified the end result. Leaves any store bought "sweet and sour mix" in the shade.
