I was actually just about to break out my copy of Liquid Intelligence to see how to make a gum syrup and you made this video and saved me the trouble. That extra rich mouth feel is a game changer. Also thanks for the acid solution recipe. A friend of mine wanted to know if I could clarify and old fashioned for him and once again here you come with the answers to questions on peoples minds. Happy Holidays and thank you sir.
Thank you for this amazing holiday cocktail. I used your Sous Vide method to make the gum syrup because I couldn’t wait 12 hours to try this recipe. I do have 1 question what cacao Liqueur are you using? I only had cream de cacao but it still turned out excellent.
Love the sous-vide method too. Glad you liked it. The Cacao liqueur I used was Massenez which is good but not extraordinary. Which one did ou use? If you want you can also try making it yourself. Especially if you have a sous-vide machine, it will speed up your process by a lot.
You could do what my local bartender does with his clarified drinks, like clear Piña Coladas, and clarify with coconut milk. If you leave it "curdling" for some time, like 4 hours, the coconut milk does impart some flavour. I made a really awesome coconut milk clarified jungle bird following his recommendations.
I used coconut milk several times for my clarification. My favorite was for thew bar I used to work at back in Quebec city. Almost ten years ago clarification was still pretty obscur and prebatching cocktail was still illegal in Quebec so I came up with this idea, to clarify a cordial with coconut milk and then add the gin and mezcal after the clarification. This cocktail is still to date one the my favorite I ever put up on a menu.
Hi Jean, I love your channel and I’ve been watching your video’s for quite some years now. It’s super clean and the recipes are great. I am a student and a bartender from the Netherlands and I just started my own channel by making my first cocktail video. I know it’s far from perfect, but I would really like your two cents on it, if you got time to watch it. (The video is in my main language, Dutch, since I thought the English market would be to saturated to start. But hopefully you’d still be able to give me any feedback presentation-wise). P.S.: the description is both in Dutch and English
If i was to make a whole batch clarification how should i upscale the citric solution. In particular 900mls of cocktail. Keep it up. You help me a lot 😊
This video finally gave me enough courage to try and make some gum syrup myself. I really like the result and cannot wait to try it in different cocktails! :) There's only a small aesthetical issue: It seems like the sugar won't fully dissolve. I have stirred vigorously and bottled it 12h ago, but there are still some sugar crystals (maybe 5 gramm) at the bottom of the bottle. I've followed your recipe very precisely. Is there a trick to it? Did too much water evaporate before I bottled it? Thanks!
The fact it is a rich syrup with already some of the water mixed in the powder, when you add the remaining water, your ratio of hot liquid vs solid to dissolve is a bit low. So make sure you use super hot water at that stage and if you’re having a hard time dissolving the sugar, just put it in the microwave for 15 sec and it should do the trick
@@TrufflesOnTheRocks Thanks for the helpful reply. I‘ve tried putting the bottle into a hot water bath and this made the sugar dissolve. I‘m sure a microwave will do the trick as well. Thanks for sharing your knowledge. I really love the gum syrup!
What an incredible use of many different techniques!!!. As a bartender I was drooling to try all those cocktails, they are surely my option to prepare on these dates, great video!! 🥃🍸 Cheers!
I tried out all three versions yesterday. First of all: Many thanks for the recipe, the cocktails were super cool (even though I'm not the biggest fan of Tequila nor Mezcal)! My personal impression: The Old Fashioned was really nice. The Milk Punch strange and funny - it felt more like a really, really tasty milk shake rather than a cocktail; but that didn't make it less tasty. Now, the clarified version was our clear winner: That was fantastic.
I looked through the description, but couldn't find information on that lovely small bottle into which you poured the coconut washed mezcal when it was ready. Where can I find that, please?
It’s a bitter dasher bottle without the spout. This one came from a ship I’m Montreal but if you look at the bitter bottles in my affiliate section you will find some similar
This clarified version looks amazing for racking up brownie points with the in-laws over the holidays 🙂. Is this something that could be pre-batched in advance and if so how long could it stay in the fridge ?
Thank you for another year of great content! Have a great break over Christmas and enjoy each other's company. I look forward to seeing what you have for us next year.
Looks like I have some work cut out for me. I’m not a fan of coconut But I’ve been wanting to fat wash Mezcal with a chocolate shake. Happy holidays and thank for all the inspiration.
Question - you always stir your clarified cocktails, but I feel like chucking it in the fridge ahead of time gives you a better result. You stir to chill and dilute, but doesn't the added milk dilute the cocktail more than enough? I usually just chill and it's good to go, gets a little thin and you lose some of the texture if you stir as well.
Hey Lain, good point. I do stir my milk punch because in my videos I always have just made it and it’s room temp and also I believe it opens up the flavors. I serve it up if it has a light profil and on the rocks if it’s bolder. But I understand your way to do. I guess it comes down to preferences at that stage
Been moving your content. I used loomi for a cocktail competition utilizing a nopales marmalade and chareau. It was solid. Question for you: how did you make your citrus solution? I’m trying to clarify a cocktail without citrus, also what was your ratio for cocktail to citrus solution when creating a big batch?
Hey John, happy to hear this! For your question, I'll send you back to the formula section and mise en place section of the video. It's all expalined. Cheers!
I hope for you you do because the extra texture is for me what makes the difference between a good and a great OF. But if you don't have any, you can sure make it anyways. Cheers sir!
If you keep it in the fridge, it becomes shelf stable. The only thing that can make it turn bad at that stage is if your container is contaminated by some bacterias. Then it can turn bad after a while but it’s quite unlikely. So just store it in a clean bottle in the fridge and you’ll be more than safe for several months. Cheers
Jean-Felix you have me hooked on milk washing! I have some friends who like the Old Fashioned, and some who don’t. I made a clarified version of the “classic” recipe using your acid and milk wash technique and everyone loved it. Not only is the clarified version smoother and the “hands-down” favourite, but it also had a richer mouth feel and more complex, possibly nuisanced flavour. Thank you very much it was worth the wait (and I had to wait)!
