How To Make Concentrated Liquors - Best New Cocktail Hack

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How To Make Concentrated Liquors by Freezing them - Best New Cocktail Hack
MANUAL REFRACTOMETER ➡️ geni.us/BvdcR
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A big thank you to Iain McPherson for providing the inspiration to start experimenting with this technique.
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Also, a big shout-out to Daniel Villa, with whom I chatted quite a lot about this technique.
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Please note that this method can be reproduced with several different liquors, vermouth, amari etc but the different ABV, sugar content and other aspects can make the process slightly different. So if you use exactly the recipe for the Jacked Aperol on Campari, it will be different since Campari has less sugar and more alcohol by volume than Aperol.
It is also important to note that the lower the ABV or sugar content, the more concentrated result you will be able to yield.
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Опубликовано:

26 сен 2024

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Комментарии : 102

@TrufflesOnTheRocks 7 месяцев назад

Hey friends! So, are you thirsty for that concentrated pineapple Campari recipe? Do what you got to do... 20k views within the first week and I'll shoot it next week. cheers!

@TheBarIntern 7 месяцев назад

Yessssssss

@JasonBunting 7 месяцев назад

Seems like potentially useful & entertaining information

@kwification123 7 месяцев назад

I ❤

@TheBarIntern 7 месяцев назад

So close 17k

@rickmunro4538 Месяц назад

Any chance we will ever get info on this? Desperate to hear learn about it.

@sefraisik9142 7 месяцев назад

Love it!!! The Mezcal low ABV makes me drool. 😁

@TrufflesOnTheRocks 7 месяцев назад

Yes me too :)

@kamillis7283 7 месяцев назад

You wouldn't really be able to measure the ABV with a hydrometer since it measures the density of a liquid, and the sugar would affect that reading. And you can't use a refractometer to know how much sugar you have since alcohol also changes the refraction of light. Great video anyway! Where I live, it's popular to freeze concentrate baltic porters at home-dealicious stuff!

@TrufflesOnTheRocks 7 месяцев назад

Thanks for the info. I never had to use alcohol measurements devices and I didn't know I couldn't measure alcohol content out of a sweetened liquid. About the refractometer, I didn't use it to calculate the sugar content of the liqueur but to make sure I was making my cuts at the same time, everytime, in order to get the same level of concentration. When I mention the brix of the Campari in the video, I refer to the result I got with the refractometer. Since both liquids are made from similar components, my logic told me this would help me get consistent if it makes sense.

@kamillis7283 7 месяцев назад

Oh, I understood your logic for using a refractometer in the way you did. I had no problem with it (I actually think it's pretty clever). In my comment, I touched on the refractometer in the context of using a hydrometer to measure ABV. Guess I should've specified that :p Technically, you could use a hydrometer to get the ABV of sweetened liquors, but you would have to know in advance how much sugar you have in the solution - hence my mention of refractometer in the last comment - to compensate for the erroneous reading

@gcove1338 7 месяцев назад

@kamillis7283 you could use the hydrometer in reverse if you know the abv of the spirit before hand correct? Ex. Using a hydrometer to factor out dosage in rums that aren’t disclosed.

@kamillis7283 7 месяцев назад

@@gcove1338 Yep, you could use that to calculate the sugar content in regular Aperol, but the issue is that you don't know how much sugar and alcohol is lost in the freeze concentration process.

@Forever_Muffin 7 месяцев назад

Now I definitely need to get an insulated container like that. This looks amazing! I can't wait to try it out.

@TrufflesOnTheRocks 7 месяцев назад

You will put this to good use I'm sure since it also works great to make clear ice. Cheers!

@boozeontherocks 7 месяцев назад

Bonjour JF, This is some great technique, I love it.

@Potterzilla 6 месяцев назад

Cool to see this! I left an unopened bottle of mezcal in the freezer for about a year, and somehow, it concentrated! I wondered why it happened, but i noticed it kept appearing less and less in volume despite being unopened. It did appear to leak out of the top, but even the plastic seal was still on the bottle. Cool stuff

@남자의취미 7 месяцев назад

This is an amazing recipe! I love your videos, thank you as always.

@TrufflesOnTheRocks 7 месяцев назад

Thank you very much! Cheers 🥂

@stepheninniss9640 7 месяцев назад

Thank you so much for this? I have a bottle of Aperol that I inherited and was looking for a way to use it up without doing endless Paper Planes or spritzes. I love that the end results allows it to be a good Campari substitute with some added mouthfeel for a Negroni without being super sweet, definitely gonna try this!

@Empress1908Gin 7 месяцев назад

What a unique technique! We'll have to give this a try soon to level up our sips 🤩 Thanks for mixing with us, JF!

@TrufflesOnTheRocks 7 месяцев назад

Got to use the good stuff :) Cheers!

@DirtyHairy01 7 месяцев назад

This was mind blowing and why your channel is the best! 😄👍

@TrufflesOnTheRocks 7 месяцев назад

Thank you!

@bechirsaied7985 7 месяцев назад

Cheers mate!! This will be my summer‘s Highlight since I’m using dry orange liquor to intensify my aperol spritz or negroni .. thanks for the effort and innovation .. cheers from Germany

@TrufflesOnTheRocks 7 месяцев назад

I'm sure you will find many tasty applications to this once you've tried it. Cheers!

@chipsclassiccocktails1458 Месяц назад

Really interesting!

@carl_busch 7 месяцев назад

What a huge knowledge video. There is a lot, and I will have to watch it a couple times. Can't wait to try this out with different liquors.

@anubhavsgarg 7 месяцев назад

Okay, that's freaking awesome!!

@guillaumeblaineau9264 7 месяцев назад

Incredible recipe. We need more ideas like this!

@TrufflesOnTheRocks 7 месяцев назад

Cheers my friend!

@tedmaust6741 7 месяцев назад

Would this theoretically be a way to increase the alcohol content of something like vermouth to make it more shelf stable?

@TrufflesOnTheRocks 7 месяцев назад

I never saw it that way. I guess we should start a study on this topic ;)

@DrinkinItIn 7 месяцев назад

I find that Bruto Americano is the best bitter for a Negroni - right in the middle of Campari and Aperol.

@mmeiselph7234 7 месяцев назад

What's the ABV of the concentrated cut before adding vodka? It would be cool to use this technique to make a shelf-stable vermouth...

@Iamjeffrobertson 7 месяцев назад

Oh man this is whole other level of nerdy and I’m all for it. Also, paused the video cuz I thought my 7mo olds jumper was playing its song. But nope. It was the back ground music 😂💪🏼💪🏼💪🏼

@TrufflesOnTheRocks 7 месяцев назад

HAHAHA! What do you mean, I should reconsider my music choices?

@kurzklar3023 7 месяцев назад

What a great and usefull ideal!

@scottduke2809 7 месяцев назад

what a cool concept! can't wait to introduce this into my bar program (if manager will aprove).

@TrufflesOnTheRocks 7 месяцев назад

Make sure it's legal where you live. In some places, homemade freeze concentration is illegal.

@scottduke2809 7 месяцев назад

I didn't even think of that! thanks again @@TrufflesOnTheRocks

@elfillari 7 месяцев назад

Nice! Really nice!👍💎

@glitterstarbeau 7 месяцев назад

Wish i had the time, funds, and liver to try all these. Fun idea, though! I love campari, but happy to try a different version

@matthiaspaulsson8827 7 месяцев назад

fractional crystallization is the correct term for this :)

@father_jordan 7 месяцев назад

Oh awesome, I'm going to try this as soon as the doctor says I can drink again. 😂

@JeanieLescota-ue3pc 7 месяцев назад

Good job, JF. I always knew you'd become an awesome chemist one day!!... 😁💕🥃

@TrufflesOnTheRocks 7 месяцев назад

HAHA! Yeah I just needed a good reason ;) Cheers!

@simonstark9000 7 месяцев назад

Have you gone back to citrus from the essential oil sprays you made? Or is that just for photographic purposes? Btw I use your recipes for orange and lemon and they work great although the little spray bottles seem to leak a bit.

@Niaaal 7 месяцев назад

First! Always excited for a new Trufflesontherocks video

@TrufflesOnTheRocks 7 месяцев назад

Thank you! Cheers!

@juliusseizure3039 Месяц назад

Jacking is also called cryodistillation

@JakeNiman 7 месяцев назад

I love this technique. But most people who don’t like Campari, don’t like it for its concentrated bitterness. Making something that’s just as concentrated and bitter from Aperol (albeit maybe a bit more citrus forward) isn’t really going to solve much for those people.

@TrufflesOnTheRocks 7 месяцев назад

I see it more like a happy middle-ground. It is never as bitter as Campari but with the boosted ABV and concentrated flavor, it feels dryer and stands out better in the Negroni. The small addition of gentian wouldn't be necessary if really bitterness is a deal breaker but in this case, it adds more a bit of "dryness" and earthy notes rather than a sharp bitterness. Overall as I say, I think it offers a balanced liqueur for a Negroni while still yielding something quite different in terms of flavor profile.

@knowthatitsmatt 7 месяцев назад

Very cool!

@TrufflesOnTheRocks 7 месяцев назад

Thank you!

@niclasneumann7446 7 месяцев назад

This method does posses a health risk. Normaly spirits are destilled. Destillation is not only concentrating Ethanol but also gives us a chance to cut of Methanol which is highly toxic. If you use the jacking process there is no purification and you end up with something that possibly contains harmfull concentrations of methanol.

@TrufflesOnTheRocks 7 месяцев назад

Hi Niclas, unless you know something I don’t know and feel free to let me know if I’m wrong but this can’t happen when you start from alcohol that already been distilled which is the case for Aperol.

@niclasneumann7446 7 месяцев назад

@@TrufflesOnTheRocks yess youre right. Aperol is safe since it contains neutral spirit. However, cidre for example not. It would be helpfull to mention this difference since people could try it with the mentioned unsafe beverages because they probably know less about the method then you ;) You are absolutly right, you didnt mention per se harmfull stuff, you just forgott to mention the limitations.

@fugu4163 7 месяцев назад

The dangers with the jacking process are that you might end up with methanol and not ethanol. Methanol are deadly.

@TrufflesOnTheRocks 7 месяцев назад

Correct me if I’m wrong but this would be the case when “jacking” a fermented beverage. Here’s it’s distilled alcohol so this is can’t happen.

@christinecamley 7 месяцев назад

Very interesting! Cool!

@TrufflesOnTheRocks 7 месяцев назад

Thank you!

@christinecamley 7 месяцев назад

@@TrufflesOnTheRocks I love your amazing creativity! You are so welcome!! 🙂

@gema8243 7 месяцев назад

Segunda !!😅 a ver qué maravilla presenta hoy😅

@TrufflesOnTheRocks 7 месяцев назад

¡Muchas gracias, mi cariño!

@Hoshimofongo 7 месяцев назад

Extraperol!

@jacobsmith8848 6 месяцев назад

The ABV and Sugar content wouldn’t change if you just infused the liquid. Or if you wanted to do this method and wanted to keep strong Campari flavor couldn’t you just have infused the lighter Campari then mix it back with the stronger Campari to bolster the campari flavor? Why do this method over just infusing Campari?

@marekzazulak4947 7 месяцев назад

great video

@TrufflesOnTheRocks 7 месяцев назад

Thank you 🙏

@KylemuramatsuYT 7 месяцев назад

Also this channel is under subbed, great content!

@TrufflesOnTheRocks 7 месяцев назад

Thanks! Appreciate that 🙏

@tisch9928 7 месяцев назад

Actually Campari changed its recipe in 2007 to sweeter and more bitter. So maybe your concentrated aperol is even closer to the original Campari, to which all the classic recipes relate

@TrufflesOnTheRocks 7 месяцев назад

That'd be cool but probably not since both flavors are wildly different. But I love the idea ;)

@julioriviera 7 месяцев назад

We want it

@KylemuramatsuYT 7 месяцев назад

Does concentrated sherries have a longer shelf life in fridge?

@TrufflesOnTheRocks 7 месяцев назад

Well that’s a good question. I didn’t test that. But I makes sense since the abv is higher

@jhcarrothers 7 месяцев назад

Give us the views!

@kurtisjensen3905 7 месяцев назад

Think the pineapple Campari would be better in a Jungle Bird

@MrWnw 7 месяцев назад

Does this actually work? The flavour is dissolved in both alcohol and water. So here we are just concentrating the ABV, not flavour. You can also see that the concentrated and leftover parts have exactly the same color, no color concentration = no in water dissolved flavour concentration. If my logic is wrong, I'd be happy to learn.

@andrews3137 3 месяца назад

I assume that specific flavor molecules have varying solubilities in water and alcohol. As a result, certain flavors are probably being concentrated in each solvent.

@poncho_mart 7 месяцев назад

wow, je dois essayer ça! je suis le public cible, je fais mes negronis à l'Aperol parce que ma blonde aime pas le Campari 😄

@TrufflesOnTheRocks 7 месяцев назад

Trop bien! Sérieux je veux savoir si tu le fais comment vous avez apprécié 🤩

@maquinas2000 6 месяцев назад

20M un peu ambitieux, tu devrait le faire pareil :)

@nexus3d5 7 месяцев назад

hangover hell

@MrMoney331 7 месяцев назад

Should of used a Stanley mug and then you could of put it in the thumb nail and your shit would blow up 😆(but also kind of serious)

@johnathannicholson9183 6 месяцев назад

Promo'SM

@earfdae 7 месяцев назад

This is actually illegal in the USA

@earfdae 7 месяцев назад

Freezing of alcohol and separating (other than in beer), that is. That's what's illegal.

@eyespy3001 7 месяцев назад

At a certain point you have to stop and assess: is the juice worth the squeeze? If it takes more than 48 hours to yield less than a 750 ml bottle’s worth of end product- meaning you’re spending a lot of time and money to get 3/4 or less of a yield- it’s just not worth it, regardless of how interesting the technique is. This method doesn’t gain you anything. You end up with less than you started with, and it takes two days out of your life to produce. For a home bartender, what advantage does this give you? Who are you impressing with two days worth of freezing and straining? No one? From a beverage director’s perspective, how is this making your business a profit? It’s a loss from jump. You’d have to price the end drink at, like, $21 to actually make money in this drink, which is just a negroni at the end of the day. There are , maybe, 100 people in the world who will notice the difference between this and any old negroni, and the rest of the drinking population aren’t paying the price for this. The juice just isn’t worth the squeeze on this one.

@TrufflesOnTheRocks 7 месяцев назад

Hi my friend! Thanks for the comment. I really don't want to force feed anyone with any of my ideas I believe are cool. So if it's not for you then it's not and I respect that. That said, I disagree on many levels. First of all, it was very important for me not to throw anything away making this and I love the application I found for the watered Aperol cut. So there's no waste at all. In fact, it's the opposite. Second, it doesn't take two days of your life to produce. Overall it will take you maximum 30 minutes of your time if you put all the steps where you do something together. Then in terms of advantages, this is very subjective but flavor wise, there are many and just for the pleasure of experimenting, it's worth it IMO. As for the business perspective you brought up, if you follow my recipes, you will end up with 2 different products. For one bottle of 1L of Aperol, you will get One batch of 650 ml to make Negronis (because of the added vodka) and one batch of 850 ml of "faux lime" acid Aperol to use in replacement of lime juice. Let's say you paid 20$ for your bottle (not sure of the price where you are but I pay 15 euros for a liter) that will give you enough Fortified Aperol to make 26 Negronis and 28 sours for a total 54 cocktails with 0.37$ added cost per cocktail. Which is pretty much the price of an oz of Campari or the cost of a lime. So I don't think this should be a concern. Lastly, if you believe only 100 person in the world would notice the difference, you most definitely didn't try it because the flavor difference is highly noticeable. This is my own opinion and I can note a different gin in my Negroni so I might have a more sensitive palate than most of the people but I know I'm not alone and without a doubt sharing that with more than one hundred cocktail lovers. I want to reiterate the first sentence, if it's not for you, it's not and I respect that but I don't want others to be discouraged to try this out because of your comment alone. Now they will have both sides of the coin ;) Cheers!

@TomaloTV Месяц назад

You could concentrate your amounts of words, talk less and make your videos half the length. You will get more followers that way...

@erionbardhoci283 6 месяцев назад

You guys wasting time! seriously wtf !!

@evil_chupacabra6364 7 месяцев назад

1 aperol wasted, imho ((((

@Mamadordeculosprofesional 7 месяцев назад

You can concentrate vodka by oversaturating it with table salt. The straight sodium kind without potassium. The water separates itself and sinks. Afterwards, remove the top layer of alcohol with a large syringe and you can basically get up to 85% purity ethyllic alcohol.

@Gigabajts 7 месяцев назад

Super interesting!!

@TrufflesOnTheRocks 7 месяцев назад

Thank you!

@bruceharlick3322 7 месяцев назад

Pineapple Campari? Tell me more!

@TrufflesOnTheRocks 7 месяцев назад

I guess we'll see if that's gonna happen in a week LOL

@paulc1173 7 месяцев назад

Why empress gin?

@rogerstrahm7018 7 месяцев назад

This is also a wonderful technique to make Aperol last longer: I usually hesitate to open the bottle because 11% ABV for me means that I have to keep the bottle cool and use it up quickly. And honestly: who has enough space in the fridge?

@TrufflesOnTheRocks 7 месяцев назад

I don't think you should be concerned about this. With 11% ABV and with the amount of sugar in there, plus the fact it's distilled alcohol and not fermented or wine based, I never felt concerned about the shelf life of Aperol.

@TheBarIntern 7 месяцев назад

Let’s get to 20k!